• 대한영양사협회학술지
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• 제2권1호
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• pp.81-91
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• 1996

Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in employee feeding operations. The purpose of this study were to survey employees' health condition and their food habits, to examine employees' perception of the importance and performance concerning foodservice quality charactertics and to analyze attributes for quality improvement in employee feeding operations. A questionaire for survey was developed and mailed to 1,700 employees and the response rate was 60.8%. Statistical data analysis was done using the SAS programs for descriptive analysis, $x^2$-test, F-test and Fisher's LSD. The results of this study were as follows 1. Most of employees responded that their health condition were generally good. 2. 17.8% of surveyed employees responded that they usually skipped their breakfast. 3. Main reasons of using employee feeding facilities identified were convenience and cheap price of meals. 4. Dissatisfied quality attributes identified were taste of food, atmosphere and location d dinning room, and the quality of food served for breakfast and dinner, 5. Satisfied quality attributes identified were nutritionally balanced meal with variety, competitive managerial skills of dietetian, and quality of food served for lunch.

• 대한지역사회영양학회지
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• 제8권2호
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• pp.129-137
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• 2003

This study was to investigate obesity and food habit of adolescents in Yosu, Chonnam area. It was surveyed using questionnaires with 551 adolescents consisted of 280 boys and 271 girls. The questionnaire included general charac-teristics, obesity index, eating behavior and snack intake pattern. The results were as follows. The proportion of obese subjects was 10% by Rohrer index but the rate of obesity by body mass index was 3.3%. The self perception of body shape were optimal (47.9%), fat (29.8%), slightly lean (14.5%), obese (4.7%) and lean (3.1%). Generally, the propor-tion of girls responded them as “fat” was greater than boys. The greater percentage of boys responded them as “lean” than girls. The subjects don't take breakfast regularly were 50.8% and the main reason for skipping breakfast was the lack of time (55.2%). The main type of breakfast was cooked rice (78.9%). The most favorite snacks hun out to be cookies (36.5%) and 45.7% of subjects take snacks during the rest. The reason for taking snacks was “feeling hungry” (52.6％) and the taste was the most important factor of snack choice. The results of this study showed that the most of subjects were not in a serious obesity condition, and their eating habits were generally satisfactory. Also, this study has found that it is necessary to educate the students the importance of regular intake of a balanced meal. (Korean J Community Nutrition 8(2) : 129∼137, 2003)

• 패션비즈니스
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• 제12권3호
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• pp.167-174
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• 2008

The purpose of this study was to categorize customers types in accordance with current shop masters' perception of difficult customers and to identify their responding techniques and know-hows in dealing with those customers in detail, a qualitative study is carried out by conducting thorough interviews with the shop masters. The interview contained questions on occupational hold-ups of shop masters, types of hard-to-handle customers, techniques in handling difficult customers, their know-hows in customer managements and what they perceived as the qualities of a shop master. T The results were as follows: 1) Customers who are perceived as difficult by shop masters are categorized into six types, making unreasonable demands, pointing out product defects, disregarding salespersons, making no purchase after testing products, having no personality and having no response. 2) Responding techniques for difficult customers were categorized into three types, 'active response', 'standby' and 'polite refusal'. 3)The result from the question on know-hows of shop masters in customer management can be divided into 4 groups, providing special treatment or information, building one-to-one relationship with the customer, suggesting garments in accordance with the customer's taste and providing friendly customer service. 4) For the question on perceived qualities as a shop master, individual quality, customer management capacity, work experience and occupational knowledge were answered.

• 한국식품영양학회지
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• 제35권1호
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• pp.51-61
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• 2022

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the "5 hazard-free foods can be easily distinguished" was the lowest. Problems were associated with using the 5 hazard-free meals such as "expensive price," "no variety in items," "disruption in the supply and demand," "inconsistent quality," and "lack of taste," in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

• 한국멀티미디어학회논문지
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• 제25권7호
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• pp.945-952
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• 2022

In a market situation full of brands and products, packaging requires a differentiated design that reflects the needs and trends of the times, as well as the characteristics of the product. Therefore, in this study, through literature reviews, market research methods, questionnaire surveys, eye-tracking experiments, etc., we derived related research and current status of ramen package design, and visual expression elements that induce consumers' subjective perception and interest. As a result, the ramen package design was generally simplified and tended to visualize the spicy taste. Second, consumers buy bag ramen once a week on average at a large discount mart, consider the color of the ramen package design as important, and recognize that the aesthetics of the package design can improve quality. Finally, the spicy phrases and ramen illustrations were the first visual elements of the ramen package design, and for the longest time, attention was focused on the brand name.

• 한국식생활문화학회지
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• 제21권2호
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• pp.116-123
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• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• 대한한방소아과학회지
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• 제37권4호
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• pp.15-24
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• 2023

Objectives This study aimed to identify the current status and satisfaction with Korean medicine treatment and analyze the perceptions of parents about Korean medicine treatment in children. Methods A Web survey (Moaform) was conducted with 52 parents whose children used Korean medicine and 53 parents who did not. We investigated the reasons why the user group chose treatment and satisfaction with each treatment and why the non-user group did not choose the treatment. Results Children in the user group were frequently prescribed herbal medicines (decoctions) and acupuncture. However, they showed low satisfaction in terms of fear of acupuncture and dissatisfaction with the unique taste of herbal medicine. Non-user parents had a favorable opinion of Korean medicine, but had relatively negative perceptions about whether their children were willing to visit in the future. Conclusions Parents who used Korean medicine for their children had positive perceptions and trust in Korean medicine. However, those who did not use Korean medicine were concerned about the safety and potential harm of its application to their children.

• 비만대사연구학술지
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• 제2권2호
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• pp.45-53
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• 2023

Despite the emergence of obesity as a significant public health concern, artificial sweeteners have made their way into various food products due to the perception, that they serve as substitutes for sugar. Artificial sweeteners are used to supposedly achieve weight management and health improvement. However, their efficacy and safety remain debatable. Commonly used artificial sweeteners include aspartame, acesulfame potassium, saccharin, and sucralose. This article discusses the effects of artificial sweetener consumption on weight loss, appetite regulation, blood glucose control, and gut microbiota. Research findings, concerning the consumption of artificial sweeteners and their association with body weight, have shown inconsistencies between randomized controlled trials and cohort studies. Studies, comparing artificial sweeteners to sugar, have reported no significant differences in satiety. Although artificial sweeteners have no calories, they can affect blood sugar levels through the cephalic phase insulin response. A recent study suggested that artificial sweeteners influenced the occurrence of diabetes. Due to limitations in the study design, excluding diabetes-influencing factors was not feasible. The evidence showed that artificial sweeteners harbored potential health risks, necessitating further investigation. According to recent studies, the consumption of artificial sweeteners was associated with gut microbiota changes and individual blood sugar responses. It is important to note that artificial sweeteners cannot be considered safe alternatives to sugar, and further research is required.

• 동아시아식생활학회지
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• 제25권6호
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• pp.979-989
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• 2015

본 연구는 조청의 이용실태 및 선호도와 대중화 방안을 조사하기 위하여 대구 경북에 거주하는 주부 445명을 대상으로 조사한 결과로 다음과 같다. 평소 가정에서 먹는 단맛의 정도는 적당하다가 52.4%로 가장 많았으며, 주로 사용하는 당류로는 올리고당 34.8%, 설탕 27.0%로 나타났다. 조청을 구입 유무로 72.8%가 구입한 경험이 있었으며, 이유로는 '가족, 친구, 이웃권유'와 '건강'이 높게 나타났다. 사용빈도로 일주일에 1~2회 정도 사용한다고 하였으며, 구매 시 고려사항으로는 '건강'이 49.7%, '맛'이 30.2% 순으로 높게 나타났다. 조청을 구입하지 않는 이유로는 '만들기 힘들어서'가 가장 높게 나타났으며, 개선 방안으로 '다양한 구매처'와 '조청의 다양한 기능성 제품 개발'이 높은 것으로 나타났다. 당 종류별 건강에 미치는 영향에 대한 인식정도에서는 화학감미료 1.56으로 가장 낮았으며, 꿀이 3.95로 가장 높게 나타났으며, 조청이 3.65로 다음 순으로 높게 나타났다. 60세 이상에서는 꿀과 조청 모두 가장 높게 나타났으며, 시판 조청에 대한 인식도와 선호도에서 대부분 인식도는 낮았으나 선호도는 높은 것으로 나타났다. 조청을 음식에 활용하여 접목하였을 때 선호도를 살펴본 결과, 한과류, 특히 다식에서 4.05로 가장 높게 나타났다. 이상의 결과, 시판 조청에 대한 인지도와 기능성 재료를 첨가한 조청에 대한 선호도가 낮았으며, 조청에 대한 인식 및 소비 증대를 위하여 위생 안전성을 확보하고, 소비자의 기호에 맞는 조청 개발과 품질 향상이 필요하리라 사료된다.

• Journal of Nutrition and Health
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• 제53권2호
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• pp.203-214
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• 2020

본 연구에서는 음식점 위생등급제의 인식도를 조사하여 위생등급제 활성화 방안을 마련하고자 성인남녀 총 315명을 대상으로 설문조사를 실시한 결과는 다음과 같다. 조사대상자의 성별은 남자가 43.8%, 여자가 56.2%였고, 가족과 동거하는 경우가 73.3%, 1인 가구가 26.7%였다. 조사대상자중 주 1회 이상 외식하는 경우는 전체의 84.5%였으며, 외식 시간대는 '주말저녁' (66.8%)이 가장 많았다. 또한 가장 선호하는 외식업소 유형은 '한식당' (37.5%), '배달음식점' (14.6%), '양식당' (8.9%) 순이었고, '인터넷 검색' (54.0%)을 통해 외식업소 정보를 얻는 경우가 가장 많았다. 그리고 1인 1회 평균 외식비용은 15,483원이었고, 외식에 대한 전체적인 만족도는 평균 3.58점/5점이었다. 음식점 선택속성에 대한 중요도-만족도 분석 결과 우선적으로 개선이 필요한 항목은 '음식의 적정 가격'과 '화장실의 청결'이었다. 또한 음식점 위생등급제를 알고 있는 경우는 전체의 30.5%였고, 향후 위생등급제 인증 음식점 이용 의향은 5점 척도로 평가한 결과 평균 4.02점이었으며, 인증업체 음식에 대한 추가 지불 의향이 있는 경우는 전체의 56.8%였고, 추가로 지불하겠다는 가격은 음식가격의 6.02%였다. 따라서 음식점 위생등급제의 빠른 정착을 위해서는 고객 대상 교육·홍보, 업체 전 직원의 개선 노력과 함께 인증업체에 대한 정부기관의 정책적 지원이 필요하다고 생각된다.