• Culinary science and hospitality research
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• v.23 no.1
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• pp.1-9
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• 2017

The number of vegetarian restaurants in Malaysia has been increasing as people are motivated by various reasons to consume vegetarian foods. In addition, university students contribute to the economy, hence it is important for investors or owners of vegetarian restaurants to understand university students' perceptions on vegetarian restaurants based on their own experiences. This research provided an insight of factors influencing university students, such as family members, religion, trend and health. The objective of this research was to identify the perceptions of university students on vegetarian restaurants. This research used a qualitative approach by conducting a focus group interview with university students as a source of data collection. The six respondents were selected based on the criteria of university students in Malaysia who are consuming vegetarian food. Findings enabled investors and owners of vegetarian restaurants to have an in-depth understanding on the factors influencing university students' perceptions on vegetarian restaurants and take necessary action to accommodate them.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.467-476
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• 2022

This article defines the characteristics of Korean vegetarianism by tracing the changes in the core motives revealed in the historical development of the vegetarian movement that started in the West. We further explore and compare the limitations of the vegetarian movement conceived in the West with the essential values, 'How can Korean vegetarian culture gain the upper hand?'. Our results indicate that the sequential changes of the motives inherent to the flow of the modern vegetarian movement were <religious-philosophy>, <political-society>, and <healthy-nutrition>. This settled the transition from 'vegetarianism as an ideological form' to 'vegetarianism as a lifestyle', making it a more becoming way of life. However, along with the spread of 'vegetarian lifestyle as a form of life', commercial vegetarianism, which overshadows the essential value of vegetarianism, continued to flourish due to the modern capitalist industrial system. To curb commercialization, the necessity arose to establish a new vegetarian diet with a propensity towards an 'ecological-environmental point of view'. Thus, in order to establish the term and concept of a vegetarian diet for Korean vegetarian characteristics, we propose the formation of a vegetarian term and concept suitable for the Korean vegetarian culture.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.269-280
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• 2015

The purpose of this study was to investigate the dietary habits, health status, and nutrients status of male college students in Seoul according to vegetarian habits. The heights of lacto-ovo vegetarian and non-vegetarian students were not significantly different. However, body weight was significantly higher in the non-vegetarians. The lacto-ovo-vegetarians were vegetarians for religious reasons, and indicated 86.0% satisfaction with their meals. However, the lacto-ovo vegetarian and non-vegetarians showed concerns about low nutrient intakes. Lacto-ovo vegetarians displayed a higher proportion of meal regularity and daily breakfast as compared to non-vegetarians. In addition, their favorite food when eating out was Korean food. Lacto-ovo vegetarians showed higher intakes of milk or other dairy products (yogurt, etc.), vegetables, and fruit, as well as more regular eating habits. In contrast, the non-vegetarians showed higher intakes of high-protein foods (eggs, beans, tofu, etc.) and fatty foods. Lacto-ovo vegetarians showed lower intakes of total energy, as well as vitamins $B_2$, $B_6$, and niacin. Non-vegetarians showed in sufficient dietary fiber intake. In conclusion, lacto-ovo-vegetarians need a meal plan to consider the intake of other nutrients, while non-vegetarians should try to prevent the occurrence of health problems due to excessive intake of nutrients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.416-425
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• 2011

The objective of this study was to investigate the effects of vegetarian (lacto-ovo vegetarian) and non-vegetarian diets on dietary habits, nutrient intake, and health status. The vegan subjects were 22 children. Among them, 54.5% of the subjects had a specific religion, 36.4% had been vegetarian since weaning, and 9.1% had become vegetarian to prevent obesity or atopy. The percentages of excessive eating by the vegetarian children were lower compared to the non-vegetarian children. The rates of intake of vegetables (42.2%) and fruits and fruit juice (55.9%) by the vegetarian children were higher compared to non-vegetarian subjects. Non-vegetarian children consumed more milk, dairy products, as well as meat, fish, eggs, soybean, and tofu than the vegetarian subjects. Vegetarian children ate more bread, potato, and fruits as snacks than non-vegetarian children. Furthermore, non-vegetarian children consumed more carbonated beverages and ice cream than the vegetarian subjects (p<0.05). Generally, the subjects' energy intake was lower than standard values, and vegetarian children's calcium intake was deficient. Non-vegetarian children's fiber intake was deficient, and they consumed fat, vitamin $B_2$, calcium, and cholesterol excessively (p<0.05). Nutrition tablet intake was higher among non-vegetarian children; however, the rate of fatigue among subjects was higher among vegetarian subjects than non-vegetarian subjects. Among the vegetarian subjects, 19.6% reported that they had a cold. Consequently, for the purpose of attaining balanced physical development and growth among children, an education program that emphasizes complete diets should be prepared.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.474-482
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• 2007

Korea used to be a country where individuals ate diets high in vegetables and rice, but in recent years, it has become a country where western-style diets are increasingly popular. Consequently, the age for chronicle disease, including obesity and diabetes, has become lower. The purpose of this study was to compare the dietary habits of kindergarten children between lacto-ovo vegetarian and non-vegetarian families. The data were collected from the children(n=300) at Sahmyook University Kindergarten. The results showed that non-vegetarians had higher intakes of cookies, cakes, processed foods, ice cream, and fast foods, while vegetarian children consumed high amounts of vegetables, fruits, and kimchi. The non-vegetarian children tended to have irregular meals, and ate high-fat meats such as kalbi and samgyupsal. However, the results show it is important that many children among both vegetarian and non-vegetarian families should be encouraged to have appropriate essential nutrients, because a high percentage of children in both groups appeared to have low intakes of energy, vitamin $B_2$, vitamin C, calcium, zinc, iron, etc.

• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.30-37
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• 2024

Consumption market research was conducted on gradually increasing vegetarians using various selection attributes. Factors were extracted to identify vegetarian selection attributes and to divide the study cohort into groups, continuous variables (health, animal welfare, eco-friendliness, religion, familiarity, convenience, stability, and cost) and categorical variables (age, marital status, vegetarian duration, and vegetarian frequency) were simultaneously subjected to two-step cluster analysis. Cluster 1 contained high proportions of 20-29 and 30-39 year-olds, which are MZ-generation age groups. A high proportion had a vegetarian duration of 1-3 years, and the popular reasons for vegetarian selection were animal welfare and eco-friendliness. Cluster 2 contained high proportions of 50-59 and 40-49 year-olds, and many in this cluster were married, and mean vegetarian duration was ≥15 years. In addition, significant differences were observed between Clusters 1 and 2 in terms of religion, health, familiarity, cost, stability, and convenience. This study should contribute significantly to predicting vegetarian consumers' selection decisions and consumption behaviors and provide reliable marketing data for foodservice companies that develop vegetarian foods.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.430-440
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• 2021

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

• Korean Journal of Adult Nursing
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• v.21 no.3
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• pp.355-366
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• 2009

Purpose: The purpose of this study was to compare the antioxidant level, serum cholesterol and skin ${\beta}$-carotene, of female elderly who had been living more then 10 months in institutions which offered either vegetarian or non vegetarian diet. Methods: Total of 110 female elderly, 56 from institution serving vegetarian diet and 54 from nonvegetarian diet, were recruited from institutions located in S and N city in Korea. ${\beta}$-carotene level was measured on their palm using Pharmanex Biophotonic Scanner and annual health evaluation data was utilized for the analysis of serum cholesterol. Results: The subjects on a vegetarian diet had a significantly higher level of phosphorus, carotene, and folic acid. The elderly who were living in an institution offering a vegetarian diet had a lower level of serum cholesterol and higher level of skin ${\beta}$-carotene, compared to those living in an institution offering a non-vegetarian diet. Conclusion: This study reveals that a vegetarian diet is beneficial in increasing skin ${\beta}$-carotene level, decreasing serum total cholesterol level. The skin ${\beta}$-carotene measurement appear valuable as a bio-marker of antioxidant intake. Further study on antioxidant food and effective serving strategy for elderly are recommended.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.1-11
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• 1997

The purpose of this study was to describe the protein nutritional status of female collegians between nonvegetarian diet groups(14) and vegetarian diet groups(19). Daily intake, protein were calculated from food direct measurement. Urea/creatinine, muscle mass, fatique conditions and hematological parameter were calculated. Blood samples were analyzed for total protein, albumin ammonia, urea, uric acid, creatinine, BUN contents. The results obtained are summarized as following : 1) On total dietary intake, especially Fe, vitamin C, niacin intake, vegetarian groups were higher than non vegetarian groups. 2) On composition of EAA(essential amino acids), vegetarians were highter than non vegetarian of leucine contents, but were lower lysine and threonine contents. 3) On urea / creatinine excretion, vegetarians were higher than non begetarians. Muscle mass were non signicant, fatique condition, vegetarians were normal state. 4) Non vegetarians were increased serum albumin total protein, uric acid, ammonia but vegetarians were decreased BUN, ammonia after experimental diet intake. 5) In process of time after meal, non vegetarians were increased serum albumin total protein, BUN, but vegetarians were decreased ammonia.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.5
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• pp.548-557
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• 2014

The purpose of this study was to understand how vegetarian diets in Taiwanese hospitals are well established and provide suggestion for successful implementation in Korea. Micro-ethnographic case study with in-depth interviews, field observations, and paper reviews were used for this study. Experiences of doctors and nutritionists from Taiwanese hospitals where deliver vegetarian hospital diets were analyzed. This research found out Taiwanese life respect culture has influence on introducing vegetarian diets in hospital, besides most Participants agreed to use vegetarian diets for the medical purpose according to their clinic experiences and research results. Meanwhile there is no restriction to compel patients to keep vegetarian diets. All participants answered food has a large effect on the human body and further study on vegetarian diets' efficacy is required. The hospital chief's decision making is crucial to introduce vegetarian diets in hospitals. For the bigger picture, social supports, organizational supports and national policy supports are all important factors for it. The implications and recommendations for Korean hospitals were discussed. The public awareness for vegetarian diet for medical purpose along with research on its efficacy would be needed. In order to make good use of a vegetarian diet for medical purposes, we first need to build a vegetarian-friendly environment, go deep into the study of a diet's effects using diverse methodologies, and combine the diet with traditional medicine theory. Based on the results of this primary study, more related studies should be carried out in the future.