• 대한영양사협회학술지
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• 제14권2호
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• pp.176-185
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• 2008

The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of Education. Questionnaires were distributed to 400 school dieticians in elementary schools in Seoul and Gyeonggi Province, and 217 responses were collected. The majority of respondents (64%) defined PHF as food that easily decays at room temperature and over half of the respondents considered Korean cooked vegetables as a PHF. In addition, 4% of respondents completely excluded PHFs from their menus. Forty five percent of the respondents selected CCP rule 7 (delivery and distribution process) and 34% selected CCP rule 6 as the most difficult of the CCP rules to follow. Also, perceptions concerning food safety inspection and sanitation were not high in terms of validity, objectivity, and reliability among the evaluation criteria. The study results suggest that PHF as well as Potentially Hazardous Menu (PHM) definitions and guidelines should be re-established in consideration of traditional Korean food culture and the preparation of Korean foods.

• 한국조리학회지
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• 제12권1호
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 한국식품영양학회지
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• 제8권3호
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• pp.206-211
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• 1995

Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• 한국식품조리과학회지
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• 제15권4호
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• pp.319-326
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• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• 한국식품조리과학회지
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• 제19권5호
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• pp.581-590
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• 2003

The purpose of this study was to identify the combinations of factors combinations conferring the highest utility of family restaurants to university students, and establish the relative importance of these factors in terms of their contribution to total utility. 196 of 200 questionnaires were utilized for the analysis. (Eds note: to whom were the questionnaires administered) Frequencies, crosstabs, and the conjoint, max. utility, BTL and Logit models, K-means cluster and one-way ANOVA analysesis, and the Friedman test were the statistical methods used for this study. The findings from this study were as follows: 1) the Pearson's R and Kendall's tau statistics (Eds note: these were not mentioned earlier) show that the model (Eds note: which model is this) fits the data well. 2) it was found that of all the respondents, especially the first and third clusters, regarded both the type of food and the price as very important factors. 3) it was found that all the respondents, especially the third cluster, most preferred a family restaurant (design and simulation) that provided less than 6 fusion and traditional foods. The first cluster most preferred family restaurant (design) that provided over 10 traditional and less than 6 ethnic foods. The second cluster most preferred a family restaurant (design and simulation) that provided over 10 traditional foods. 4) the results of the study have provided some insights into the effective types of family restaurant designs that can be successfully developed by those who manage menu variety, quality and type of food, price, and quality of service to university students dining at family restaurants.

• 한국가정과교육학회지
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• 제21권2호
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• pp.61-81
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• 2009

본 연구는 2007년 개정 기술 가정 교육과정에서 중학교 2학년 '식단과 식품 선택' 단원의 교육내용요소를 추출하고 이를 바탕으로 도식자를 개발하는데 목적이 있다. 내용요소를 추출하는 과정은 3차에 걸쳐서 이루어졌다. 1차 내용요소는 2007년 개정 교육과정 해설서의 5학년부터 10학년까지 식생활영역 성취기준에서 교육내용요소로 제시하는 문장이나 개념을 분석하여 추출하였다. 본 연구 단원에서는 4개의 1차 내용요소가 추출되었는데 '우리나라 전통 식사의 건강적 측면의 우수성, 영양적 식품적 문화가치', '균형잡힌 가족의 식단 작성', '식단에 따른 식품의 계획적 구입', '다양한 식품표시정보를 통한 식품 선택'이다. 2차 내용요소는 본 연구 단원의 1차 내용요소를 구체화하여 다른 학년의 1차 내용요소에서 발생한 중복성을 해결하고 학년간 연계성을 이루도록 하여 추출하였다. 3차 내용요소는 2차에 추출된 내용요소를 더욱 세분화하여 추출하였는데 이를 위해 7차 교육과정 교과서, 전문기관에서 발행하는 자료, 관련전문서적 등을 분석 참고하였다. 이어서 추출한 내용요소를 바탕으로 기술 가정 8학년 '식단과 식품선택' 단원의 도식자를 개발하였다. 도식자는 허인숙(2000)의 개념도 작성방법의 순서를 따라서 개발되었다. 개발된 도식자는 총 10개로 '계절음식의 영양적 가치', '식품의 조화와 배합', '천연양념과 고명', '조리법', '발효식품', '전통도구와 그릇', '식품구입목록표 작성', '식품위해요소', '식품표시', '식품품질인증'으로 구성된다.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 한국조리학회지
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• 제20권1호
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• pp.120-132
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• 2014

본 연구의 목적은 대학생의 밀집지역인 경산시 대학생을 대상으로 향토음식에 대한 중요도와 만족도를 파악하여 향토음식점의 효율적인 마케팅 방향을 제시하고 향토음식점의 활성화에 유용한 정보를 제공하고자 하는데 있다. 표본은 편의표본추출법(convenience sampling)을 이용하여 측정은 5점 Likert에 의해 실시되었으며, 연구결과를 요약하면 다음과 같다. 대학생들은 향토음식점에 대해 음식의 청결성(4.69점), 음식의 맛(4.57점), 식재료의 신선도(4.56점), 메뉴의 가격(4.20점) 등이 중요하다고 인식한 반면에 음식의 양(3.34점), 요리에 대한 설명(3.58점), 메뉴의 정통성(3.59점) 등에 대해서는 낮은 중요도를 나타내었다. 대학생들의 향토음식에 대한 만족도(실행도)는 음식의 맛(3.55점), 요리의 향기(3.47점), 음식의 양(3.39점) 등에 대해 높은 만족도를 나타낸 반면에 요리에 대한 설명(2.61점), 메뉴의 독창성(2.75점), 메뉴의 정통성(2.94점) 등은 상대적으로 낮은 만족도를 나타내었다. IPA 결과, '음식의 맛', '음식의 청결성', '식재료의 신선도', '요리의 향기', '요리의 질감', '음식의 영양'은 고객들이 매우 중요하게 여기면서 향토음식점에서도 잘 지켜지고 있어 계속 유지해 주어야 하는 항목으로 나타났고 '메뉴의 가격', '메뉴의 독창성'은 고객들이 중요하게 여기지만 향토음식점에서 실행도가 낮아 만족도가 떨어지는 것으로 집중적으로 관리해야 할 항목으로 나타났다.

• 한국콘텐츠학회논문지
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• 제10권12호
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• pp.415-424
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• 2010

최근 지방과 국가차원에서 관광산업의 일환으로 전통음식의 개발을 시도하고 있다. 전통음식은 지역의 전통, 역사와 특성, 문화를 구성하는 중요요소로 새롭게 강조되고 있다. 본 연구는 전통음식을 관광자원개발로 연결하고자 하는 목적으로 수행되었다. 전통음식과 관련하여 1985년부터 2009년까지 출판된 연구 129개를 대상으로하여 연구시기와 저자, 연구비지원과 연구내용의 동향, 조사대상과 지역, 연구형식과 분석기법의 동향을 중심으로 분석하였다. 연구결과는 다음과 같다. 첫째, 저자관련분석으로 단독연구가 40.3%, 공동연구가 59.7%로 나타났고 지속적으로 단독연구가 많아지고 있으며, 둘째, 선호도와 인식과 관련한 분야에 대한 연구가 39%로 높게 나타나 향후, 메뉴개발이나 실태조사 등과 관련한 연구를 통한 상품화와 자원화에 대한 연구의 필요성을 알 수 있었다. 셋째, 연구대상을 학생으로 한 연구가 24%로 나타나 관광객과 외국인에 대한 연구의 필요성이 제기되었고, 넷째, 현재 57.4%에 이르는 설문지연구가 지속적으로 증가하고 있어 다양한 연구방법을 이용한 연구가 수행되어야 할 필요성이 제기되며, 중앙정부 및 지방자치단체와 관련 산업체를 중심으로 하는 연구 지원 등이 수행된다면 학계의 연구결과가가 산업현장에 기여할 수 있게 될 것이며, 이는 지속적인 학문적 노력과 연구를 통하여 가능하게 될 것이다.