• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2000년도 추계학술대회:통일한국을 대비한 영양감시체계 개발
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• pp.65-65
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• 2000

• 식품산업과 영양
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• 제11권2호
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• pp.85-87
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• 2006

• 대한지역사회영양학회지
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• 제27권3호
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• pp.177-191
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• 2022

Objectives: Recent epidemiological data reported that young adults in their 20 ~ 30s are a vulnerable population with unhealthy dietary practices and a few signs of deteriorated health indicators. However, there are no dietary guidelines that are specifically developed for the young adult population. This study introduces some data collection tools that are mostly used in the service design field, and demonstrates how these tools can be used in nutrition research for developing dietary guidelines for specific target groups. Methods: To understand the context of food choices among young people, 39 people were enrolled to complete a probes booklet. Thematic analysis and word cloud were performed to capture the main themes from the probes and a persona was developed based on the findings. Results: Data from the probes enabled us to grasp the various contextual meanings of eating practices among young people. Most participants understand what a healthy diet is and often have a willingness to practice it. However, there were very few participants who were following the practices. We created four types of persona for developing dietary guidelines: healthy eating, emotional eating, convenient eating, and trendy eating. Conclusions: Probes and persona were used in order to understand the lives of young adults and develop targeted messages. We hope that this introduction will be helpful to researchers who are looking for new ways of understanding their target population in the field of community nutrition.

• 한국식품영양학회지
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• 제21권1호
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• 한국식생활문화학회지
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• 제14권4호
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• pp.431-446
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• 1999

The purpose of this study is to examine current foodservice management practices at free congregate meal service for elderly people. Forty seven meal service centers as well as randomly selected Seoul and Kyunggido area were surveyed and interviewed and results were summarized as follows: The cost of each meal(lunch) was ranged from 1,300 won to 1,500 won and 68% of target centers were severed over 100 meals per day. Meal time for lunch begins from 10:30 am to 12:00 because great portion of elderly didn't take breakfast frequently. 52.3% of centers severed meal 5 times per week, just weekdays. 21.3% of centers employeed dietitian, 63.8% of center employeed cook. 95.7% of center were supported labor force by volunteers. Volunteer was important contribution to free meal service. Utilizing the labor force more effectively is thus a major challenge facing manager in each center. Ideal supporting system of free foodstuff, foodbank was still minor source of securing foodstuff. Most of centers(46 centers)served lunch, only one of them served breakfast and lunch. Government was the major financial sponsor, the second of them was religious organization. The large portions of financial support provided only food cost of total meal service budget. Most of center adapted self-service system. Standardized recipes were not developed and meal preparation was controlled under the experience of volunteers. Recording system of nutrition management, production control, storage and inventory control was not adapted by most of sites. It is suggested that in order to meet the change of the patterns of social and family structure, the service of the center should be offended in urban area and it is necessary to develop systematic management models for the center. It was suggested that not only financial support but also systematical support on management by the local government may be necessary to meet the goal of supply nutritionally balanced food at center.

• 대한영양사협회학술지
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• 제18권1호
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• pp.1-15
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• 2012

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students' average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P<0.05). The time spent for eating breakfast in the SLS group was significantly shorter than that of the NSLS group for boys. There was no significant difference in dietary attitudes according to SLS. For satisfaction of the quantity and diversity of the school lunch menu in girls, the SLS group had higher satisfaction than the NSLS group. The daily energy intake of the SLS group was significantly lower than that of the NSLS group in both boys and girls. The majority of daily nutrients intakes in the SLS group were also significantly lower than those in the NSLS group. In summary, the female students in the SLS group were more satisfied with school lunch service than general students. However, SLS students less frequently ate breakfast and showed lower energy and nutrient intakes. Therefore, in order to improve the nutritional status and dietary life of students who receive school lunch support, consistent nutrition management and support in schools are required.

• Journal of Nutrition and Health
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• 제40권1호
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• pp.89-96
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• 2007

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing $\chi^2-test$ using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette'(68.0%), 'health promotion with balanced diet'(22.0%), 'owing to extending school time'(6.0%) and 'demand of parents'(2.0%). Preschooler eat lunch at class (84.9%) and meal serving size was decided by teacher (79.2%). Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different (almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2-6 years (20.4 g) and less than 2 years (17.1 g) (p < 0.01). Spinach portion size was significantly different by teacher's working experience (p < 0.01). Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their experience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.

• 한국식품조리과학회지
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• 제29권5호
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• 한국식품영양학회지
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• 제24권4호
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• pp.670-679
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• 2011

This study investigated the hotel buffet restaurant's service quality, emotional reaction of customer, recommendation intention, and defection intention. The survey was conducted from January 3 to February 7 in 2011, and 400 respondents were used in the data analysis. As a results of this study, the hotel buffet restaurant's service quality was classified by the interaction, outcome, and physical environment quality. The emotional reaction of hotel buffet restaurant's customer was classified by the positive and negative emotion. The all factors of hotel buffet restaurant's service quality had a positive impact on positive emotion, while it had a negative impact on negative emotion. The positive emotion reaction of hotel buffet restaurant's customer had a positive impact on the recommendation intention, while the negative emotion had a negative impact on the recommendation intention. And the negative emotion had a positive impact on the defection intention in hotel buffet restaurants. In addition, there were partially differences in the service quality and emotional reaction by general characteristics. There were significant differences in the recommendation intention by marriage status and monthly income. Therefore, the hotel buffet restaurants have to design a strategy of service for increasing customer's positive emotion and recommendation intention.

• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.