• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1560-1570
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• 2007

The purpose of this study was to investigate the differences according to lifestyle in anthropometric measurement, dietary attitude, health-related behaviors and nutrient intake among the college students. The subjects were 994 nation-wide college students (male: 385, female: 609) and divided into 7 clusters (PEAO: passive economy/appearance-oriented type, NCPR: non-consumption/pursuit of relationship type, PTA: pursuit of traditional actuality type, PAT: pursuit of active health type, UO: utility-oriented type, POF: pursuit of open fashion type, PFR: pursuit of family relations type). A cross-sectional survey was conducted using a self administered questionnaire, and the data were collected via Internet or by mail. The nutrient intake data collected from food record were analyzed by the Computer Aided Nutritional Analysis Program. Data were analyzed by a SPSS 12.0 program. Average age of male and female college students were 23.7 years and 21.6 years, respectively. Most of the college students had poor eating habits. In particular, about 60% of the PEAO group has irregularity in meal time. The students in PAH and POF groups showed significantly higher consumption frequency of fruits, meat products and foods cooked with oil compared to the other groups. As for exercise, drinking and smoking, there were significant differences between PAH and the other groups. Asked for the reason for body weight control, 16.2% of NCPR group answered "for health", but 24.8% of PEAO group and 26.3% of POF group answered "for appearance". Calorie, vitamin A, vitamin $B_2$, calcium and iron intakes of all the groups were lower than the Korean DRIs. Female students in PTA group showed significantly lower vitamin $B_1$ and niacin intakes compared to the PFR group. Therefore, these results provide nation-wide information on health-related behaviors and nutrient intake according to lifestyles among Korean college students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.287-293
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• 1987

The present study was designed to be link a part of the research on the investigation on daily life and consciousness of the longevous people in Korea, and to investigate the health conditions, and the attitude on disease and suffering of longevous people in the past. 1. By the health conditions of longevous people between 40 ana 60 years, 'very good' showed the highest figure of 71.0%, followed by 'ordinary' (21.6%). Consequently it is found that 92.6% of total longevous people surveyed maintained the good health conditions above ordinary. 2. Of the experiences of disease and/or injury after 60 years of longevous people, 'never' showed the highest figure of 74.7%, while 'had' showed the only 22.6% of total longevous people surveyed. 3. Of the details of disease and/or injury after 60 years of longevous people, 'digestive disease' showed the highest figure of 32.6 %, followed by 'apoplexia cerebri & hypertensions' (14.0%) and 'heart disease' (14.0%), and followed by 'respiratory disease' (12.8%). 4. Of the experiences of suffering between 40 and 60 years of longevous people, 'never' showed 55.7% of total longevous people surveyed, while the frequency of suffering decreased in the order of 'once' (22.7%), '2 times' (15. 8%) and '3 times' (4.7%). By the details of suffering between 40 and 60 years of longevous people, 'family life' showed the highest figure of 85. 1%, followed by 'business' (10. 1%). 5. By the attitude on suffering of longevous people, 'tried to forget soon' showed the highest figure of 31.2%, followed by 'continuous worried' (33. 3%), and followed by 'not worried' (7.2%).

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.289-304
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• 1999

The purpose of this study was to examine the consumers' acceptance of irradiated foods according to sociodemographic characteristics and the factors to distinguish subjects with differential levels of their willingness to buy them. Data were collected from the 365 women living in Youngnam area by the self-administered questionnaire. The results from this study were as follows. First, consumers were concerned regarding food safety issues in general and particularly preservatives. Second, many subjects had not heard of the irradiated foods and showed wait-and-see attitude in the willingness to accept them. Consumers' willingness to purchase them were higher than any other cases if radiation would not remain in foods. Third, the results from the discriminant analyses showed that the concern toward food safety, perceived innovativeness, willingness to pay more for organic foods, and knowledge of irradiation were the factors to distinguish groups with differential levels of willingness to purchase the irradiated foods. The results from the study imply that accurate and scientific information about food irradiation should be given to the consumers.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.275-291
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• 1998

Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.254-264
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• 2018

The study aims were to verify the influences of job environment factors and work attitude on turnover intention of school foodservice employees, and then to verify the mediating effect of organization commitment between six areas of worklife and turnover intention so that organizations can intervene to reduce the turnover intentions of employees. The subjects were 205 employees who were working in the school foodservice field. The job environment factors were measured by six areas of worklife (workload, control, reward, fairness, community, value) and the organizational commitment was measured by two types of commitments (affective, continuance). The results were as follows. First, workload, reward, community and value of six areas of worklife reduced affective commitment, control and fairness increased continuance commitment, and affective commitment reduced turnover intention. Second, only reward and community showed direct effect on turnover intention, but all six areas of worklife had a statistically significant indirect effect on turnover intention through affective commitment. These results showed that job environment factors had both direct and indirect effect on employees' behavior through employees' affection. These findings imply that organizations can control employees' turnover intention by providing education or social support to maintain their affective commitment even when organizations cannot change job environment.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.157-168
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• 2009

The principal objective of this study was to provide basic data regarding health care services for middle-aged men, via an analysis of the relationships among stress level, food habits and well-being-related attitudes with social-demographic characteristics and health-related factors. The main findings of this study were as follows. The average age of the participants was $48.7{\pm}5.2$. With regard to health status, 18.8% of the participants were diagnosed with digestive diseases within the past year. Stress levels were higher in the participants with lower levels of educational attainment. Furthermore, participants who had become divorced or lived separately from their families, participants who did not have their own houses, and participants who reported low marital satisfaction also had high levels of stress. Our food habits scores revealed meaningful differences among the study subjects, and were shown to vary with marital satisfaction, occupation, and residence type. In terms of both the importance and practice level of well-being-associated food habits, the most frequent response in this study was 'Consume home-made food rather than processed or ready-to-eat food' ($4.30{\pm}0.86$, $3.68{\pm}1.04$). In terms of importance level, the factors most relevant to well-being in terms of food habits were education level, marital satisfaction, residence type, self-assessed health status, smoking, drinking, regular exercises and leisure activities. With regard to practice levels, the degree to which subjects engaged in food habits targeted toward well-being differed meaningfully depending on marital status, marital satisfaction, residence type, family type, self-assessed health status, smoking, drinking, nutritional supplement intake, regular exercises and leisure activities. After analyzing the correlation among stress level, food habit score and the attitude towards well-being-related dietary habits (importance and practice level), we observed a meaningful relationship between the four factors at the level of p<0.001. According to the above result, continuous attention to health, including the appropriate control of smoking and drinking, as well as, stress management, via regular exercises and appropriate food habits is expected to exert a positive influence on the prevention of disease, and is also expected to improve quality of life. For all well-being-associated items, the importance level was shown to be higher than the practice level. Thus, in order to foster health-oriented food habits, we recommend that a new plan be designed, targeted toward ease of active practice for middle-aged men.

• Korean Journal of Health Education and Promotion
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• v.11 no.2
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• pp.87-106
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• 1994

Owing to the use of many cultural facilities, the elevation of life standards and the high level progress of industry, visual impairment was on increasing trends. Especially due to studying for many hours, the myopia of adolescents became a serious social issue. The purpose of this study was to understand adolescent's wearing glasses and eyesight condition, whether the primary myopia factor and the subjective symptoms were different between the myopia group and the normal group, between the wearing glasses group and the non-wearing glasses group, and the effect on physical, mental and study activity of myopia. The subject of investigation was 627 middle school students in Seoul and the investigation was accomplished from July 7th, 1993 to July 12th, 1993. The data were analyzed by the percentage, x²-test, t-test and ANOVA of SPSS. The results were as followed; 1. The rate of the right and left eyesights higher than 0.8 in the normal group was 47.0%, and those less than 0.7 in the myopia group was 53.0%. In the boy students, the normal group was 54.1%, the myopia group was 45.9%. In the girl students, the normal group was 39.2%, the myopia group was 60.8%. Therefore the girl students' myopia rates were higher than the boy students', and this result was significant(p<0.01). 2. The rate of wearing glasses of the middle school students was 44.6%. The rate of wearing glasses of the girl students was 56.8%. The rate of wearing glasses of the girl students was higher than that of the boy students 43.2%. The rate of necessary glasses of the middle school students was 6.1% and the rate of necessary glasses of the boy students was 7.9%, the rate of necessary glasses of the girl students was 4.1%. 3. In case of a family member of the student wear glasses, the rate of wearing glasses was higher. 4. In the myopia group, the main reason for not wearing glasses was "Uncomfortable"(63.3% in the boy students, 40% in the girl students). In case of the girl students, "Nonpermission of their parents" was 18.7% and remarkably higher than 5.1% in case of the boy students. 5. The factor of myopia was that "The bad attitude of watching TV closely" was 19.9%, that "The dimly-lit room" was 6.6%. 6. In order to protect eyesight, the rate of the students who practiced "Looking at something from afar 3∼4times a day" was 37.3%, the rate of the students who did "Eye exercise" was 17.5%, the rate of the students who took "A medicine for promoting nutrition" was 12.9%. The rate of taking the medicine was higher than 3.5% in the normal eyesight group. 7. After near working, the point of subjective symptoms was higher in the myopia group than in the normal group and in the wearing glasses group than in the unwearing group and in the girl students than in the boy students. 8. The longer time to watch TV, the higher point of subjective symptoms. The longer distance to watch TV, the lower point of subjective symptoms(p<0.05).

• Culinary science and hospitality research
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• v.7 no.3
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• pp.295-317
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• 2001

This study divided people into the age groups of their twenties, thirties, forties and more than fifties and multilaterally examined their nutritional knowledge and mode and attitude of food intake in order to survey the effects that the level of concern with nutritional knowledge according to age has on the mode of food life with a sample of women in more than their twenties who live in the region of Seoul. If I examine the general characteristics of those who are surveyed, in age their twenties accounted for the most part of 34.6 percent, and in educational background people who did not graduate from high schools accounted for 58.6 percent and jobless people 55.9 percent and there were many people whose standard of living was thought to be in a middle level, and in the income of home, people with less than two million Won were universal, and in physical condition an average case accounted for 37.8 percent, but the case that most of people were fat(49.1%) was characterized by more than a thin case(13.1%,). In the object of survey the case of being nutritionally reeducated was as 76.1% higher than the case of not doing so, but the necessity for nutritional education was not felt by 62.7%, and statistical significance was indicated according to age (p<.001***) and in the sources of nutritional knowledge mass media accounted for 49.3%. The knowledge about nutrition was well known as a whole and in evaluating nutritional knowledge, top group accounted for 75.4% and evaluating scores according to age showed differences, but had no statistical significance. As a result of surveying the actual condition of food intake and food habit, those who are surveyed was surveyed to observe the quantity of a meal (31.9%) best, and they were revealed in the order of 30.5%, of taking in fruits and 28.3%, of having meals regularly. In particular, in the regularity of meals, statistical significance according to age(P<.001***) was indicated by their fifties accounting for 38.7% and their twenties 10.9%. In food habit, regardless of age, the case of taking in marine algae for 0 to two days indicated 53.7% and the case of faking in greeny yellow vegetables 52.0%, and we could see that modern people evade the kind of vegetables, and in the scores of evaluating food habit a middle group accounted for 57.3% and as age increases, the group of higher age showed more desirable mode of food life than the one of lower age, showing statistical significance(p<.01**).