Journal of the Korean Society of Food Science and Nutrition
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v.44
no.6
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pp.935-943
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2015
The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.
Although edible insects are attracting attention as future alternative food because of their nutritional, eco-friendly, and economic advantages and functionality, consumption is low, so measures to promote consumption are needed. The problems in edible insect consumption were identified as the aversion to the edible insects, lack of publicity for edible insects newly registered in the Food Code, and difficulties in continuously supplying high-quality edible insects and selling products. To solve these problems, it is necessary to establish effective public relations plans for new edible insects and develop processing methods for improving their taste and flavor, education content about edible insects, and products interesting to the target age. In addition, it is necessary to establish a one-stop cluster that can perform quality control of harmful substances and nutrients, purchase raw materials, sell products, educate, and publicize.
How is the "Yonsei University Incident" of August 1996 remembered from a periphery perspective and a gender perspective? With this question in mind, I reviewed the history of the revolution and the missing memories in the period from 1996 to 2016 in Korean literature. I tried to recover the story of the revolution experienced and remembered by those who were politically invisible or gender-excluded, by centering on novels with strange reminiscences of the student movement in 1996, namely Yoon I-Hyung's "Big Wolf Blue" ("Big Wolf Blue", 2011), Choi Eun-Young's "Responsibility"(2018), Hwang Jung-Eun's Didi's Umbrella (2019) and Park Sang- Young's "A piece of Rockfish Sashimi The Taste of the Universe"(How to Love in Metropolis, 2019). There is a correlation between the perception of the periphery and the name of the "unrememberable" revolution. And this fact tells us that revolution does not mean the same thing to everyone, even when it "passes" through the midst of a revolution that shares the imagination of a better society and the desire to reorganize the system. In other words, it emphasizes that the logic of exclusion and hierarchy was still in operation even at the moment of revolution. It would be said that this review is not only a rethinking of the student movement, but also a reevaluation from the gender perspective of Korean society in the 1990s.
Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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v.7
no.11
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pp.1-15
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2017
Understanding muslim consumers' needs and behaviour is an essential process for strategic product development in the Halal food market. For our study on Indonesian consumers of Halal food, we conduct a survey of 200 Muslims residing in Indonesia on awareness of ginseng (G) and red ginseng (RG) products, eating experience, like or dislike reasons, cognitive level on the efficacy of G and RG products, purchase behaviors, satisfaction and repurchase intention through a web-based questionnaire methodology. This study reveals that 58 % and 51% of the participants indicate an awareness of G and RG products. In particular, awareness amongst medium- and high-income male consumers in their 20s and 30s is relatively high. This group of participants is also more likely to consume eat G and RG products for health promotion, refreshment, and disease prevention, and positively evaluated product efficacy. They are also aware of the efficacy claims of these products with regard to enhancement of immunity, fatigue, and stamina. While Indonesian Muslim consumers express satisfaction with the health claims, packaging specifications, and design of the products, they are dissatisfied with product types, price, taste, and aroma. The results also found that participants would recommend G and RG products to acquaintances, and are willing to purchase them in the future. Therefore, the segmentation of Halal-certified G and RG products for Muslim consumers and analysis on their product needs could be advantageous for strategic product development.
The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.
In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.
Oshii Mamoru attempts to project the perception of reality about his own modern world as it is through animation. The precedent studies on Oshii Mamoru put their focus on the point that his works have a tendency to represent the devastation of reality as the image of 'a ruin.' In addition, they gave an impression that Oshii Mamoru's animation has gradually developed to expose the 'realistic taste[beauty]' from the design perspective. However, this study is going to put its focus on the point that Mamoru's works were created as an attempt at finding the subversive possibility of the suppressed modern world under the modern capitalism in the aspect of 'everyday life' of the modern world. First, for its analytical purpose, this study intends to do that by dividing the work into the three layers such as space, body and everyday life. In Chapter II, this study, in relation with the issue of 'space' representation, analyzed the space in into the modern, mechanical, compactly capitalized space and also the space just like a closed circuit having the nature of 'repetition.' In Chapter III, this analyzed that suggests the body moving freely between a human named 'Kildren' and the inhuman from the aspect of character's body, through which Mamoru represents the capitalized, reified body of the modern world. In addition, this analyzed the extreme anxiety facing the body into the reflection of the phenomena of 'anxiety' and 'placelessness' consequent on the labor flexibility of the modern world. In Chapter IV, this study, on the basis of the analysis of layers of space & body, analyzed that the 'everyday life' of the modern world was represented in the respects of 'memory' and 'habit', and in the aspects of Mise-en-Sc$\grave{e}$ne, design and direction. In Chapter V, this rooted out the fact that Mamoru suggested the attempt at 'appropriation' based on his perception of reality about such a modern world. Such a finding includes unearthing the fact that Oshii Mamoru's work is raising a question about how to desert and appropriate the modern space. In conclusion of Chapter VI, this drew the conclusion that Oshii Mamoru's work represented the layer of 'everyday life' while dealing with the post-modern themes shown by the existing modern SF genre, provided the 'window' through which people can perceive the 'modern world radically by recommending an attempt at 'appropriation', and blazed a trail in a new realm of creation for animations.
Cho, S. H.;Park, B. Y.;Chin, K. B.;Yoo, Y. M.;Chae, H. S.;Ahn, J. N.;Lee, J. M.;Yun, S. G.
Journal of Animal Science and Technology
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v.45
no.2
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pp.273-282
/
2003
Consumer survey(n=1,343) was carried out to investigate the consumer's perception, purchase behavior and demand on the processed meat products. Most consumers purchased the ham and sausage products once a month (40.73%). Consumers(47.19%) didn’t distinguish between ham and sausage products due to the similarity of meat contents and additives in products. Consumers(72.75%) considered the product label when they purchased whereas 27.25% of consumers were not interested in the product label. Consumers(47.65%) were not satisfied with ham and sausage products because there were too much additives other than meat, there were many similar processed products in kinds and appearance(27.70%) and they could hardly detect meat taste(11.62%). Consumers demanded to produce the ham and sausage products which contain high meat contents(64.04%). Consumers were favored with establishment of the price differential system depending on the quality based on meat contents in the product(83.54%). In conclusion, the establishment of the price differential system depending on quality as well as the quality grading system for processed meat products is needed not only to increase the processed meat market but also increase the pork consumption especially for non-preferred pork portions.
Ahn, So-Hyun;Kwon, Jong Sook;Kim, Kyungmin;Lee, Yoonna;Kim, Hye-Kyeong
Journal of Nutrition and Health
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v.52
no.5
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pp.475-487
/
2019
Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.
Oh, Mi Hyun;Choe, Jeong-Sook;Kim, Young;Lee, Sang Eun;Paik, Hee Young;Jang, Mi Jin
Journal of Nutrition and Health
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v.47
no.6
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pp.463-474
/
2014
Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.
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