• Journal of Nutrition and Health
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• v.52 no.3
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• pp.285-296
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• 2019

Purpose: This study was conducted to identify the factors affecting vegetable preferences of children based on the social cognitive theory to reduce imbalances in vegetable consumption. Methods: The survey investigated 177 elementary school students in Yangsan, Gyeongsangnam-do, in June of 2018. The subjects consisted of 44 fifth graders (27.7%) and 128 (72.3%) sixth graders. Results: Among personal factors of the Social Cognitive Theory, positive outcome expectation and self-efficacy of the vegetable preference group were significantly higher than those of the non-preference group. Negative barrier scores of the non-preference group were significantly higher than those of the preference group, and the biggest barrier was that vegetables were tasteless. Among behavioral factors, the nutritional knowledge of vegetables was high, but the degree of practice was low. Practice score of the vegetable preference group was significantly higher than that of the non-preference group. Among environmental factors, the vegetable preference group was more likely to accept advice from people around them than the non-preference group and the most influential people were doctors and parents. In the vegetable intake environment, children in the vegetable preference group had high accessibility to vegetables. Correlation analysis and regression analysis of the social cognitive factors and vegetable preferences revealed all factors except nutritional knowledge showed significant correlation with vegetable preference. And surrounding people (p < 0.01), practice (p < 0.01), and self-efficacy (p < 0.05) had positive effects on vegetable preference. Conclusion: These results suggest that providing the health benefits from eating vegetables and educating children for improving their self-confidence are necessary for increasing the preference for vegetables and their intake by children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Food Science and Preservation
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• v.21 no.5
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• pp.618-626
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• 2014

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1499-1512
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• 2013

The purpose of this study was to compare the coffee shop visits of Koreans and Mongolians, and to determine the quality attributes that should be managed by Importance-Performance Analysis (IPA). The survey was conducted in Seoul and the Gyeonggi Province of Korea, and at Ulaanbaatar in Mongolia from April to May 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, with 253 and 250 responses from the Koreans and Mongolians, respectively, used for statistical analyses. From the results, Koreans visited coffee shops more frequently than Mongolians, with both groups mainly visiting a coffee shop with friends. Koreans also spent more time in a coffee shop than Mongolians. In addition, they generally used a coffee shop, regardless of time. In terms of coffee preference, Koreans preferred Americano and Mongolians preferred Espresso. The most frequently stated purpose of Koreans for visiting a coffee shop was to rest, while Mongolians typically visited to drink coffee. The general price range respondents spent on coffee was less than 4~8 thousand won for the Koreans and 2~4 thousand won for the Mongolians. Both Koreans and Mongolians obtained information about coffee shops from recommendations. According to the IPA results of 20 quality attributes of coffee shops, the selection attributes with high importance but low satisfaction were quality, price, and kindness for Koreans, but none of the attributes was found for Mongolians.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.262-275
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• 2023

This study aimed to assess the preferences of African, American, and Asian panels, in comparison to a Korean panel, for various Korean rice varieties, including three japonica, two indica, and one Tongil-type, all developed by the Rural Development Administration in Korea. Regarding rice appearance, most panelists, except for the Koreans, favored long and slender rice varieties like 'Hanyeol', 'Hyangyeol', and 'Amissal'. In contrast, the Koreans preferred wider varieties like 'Sindongjin' and 'Deuraehyang'. Notably, the overseas panelists consistently favored rice varieties with high appearance quality in sensory evaluations of cooked rice. Both overseas and Korean panelists strongly preferred the indica rice variety 'Hanyeol' in terms of appearance quality and sensory evaluations. However, Korean rice varieties like 'Amissal' and 'Sindongjin' scored high in appearance quality with overseas panelists but received low ratings in sensory aspects, including shape, stickiness, and taste, compared to those for 'Hanyeol'. This suggests that considering sensory characteristics is important when exporting Korean rice varieties. Regarding taste characteristics preferred by the panelists derived from the correlation analysis between taste traits, Africans preferred rice with a smooth texture and no stickiness, especially favoring long-grain rice. Americans leaned towards rice with a slightly firm texture, some stickiness, and late aging characteristics. Asians preferred rice with a smooth texture, low stickiness, and long-grain varieties. In contrast, Koreans favored round rice with a glossy appearance, a slightly firm texture, late aging traits, and some stickiness. These research findings can serve as valuable data for the development of rice varieties for overseas markets and are expected to contribute to securing competitiveness in international markets.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.608-614
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• 2005

The object of this research is to analyze and classify the dining-out behavior and preference on Korean food by age groups and to make counter proposals for better marketing and planning strategies. Major dining out motives were lack of time, the easiness of preparation, and schedule. For lunch, the schedule was the major dining-out motive. For dinner, the respondents in their 30s and below answered social gathering was their major dining-out motive (40.7% and 31.3% respectively). On the other hand, for the respondents in their 40s and 50s, the family gathering was the major dining motive (50.4% and 55.3% respectively) (${\chi}^{2}=68.081,\;p<0.001$). For dining out frequency, 1-2 dining out per a week had the highest percentage, among which the respondents in their 30s was 42.9% (the highest) and the respondents in their 50s was 18% (the lowest). For the dining-out cost, the respondents in their 30s and below spent more on dinner rather than breakfast or lunch. For the menu preference of Korean foods, Doenjangjigae had the highest percentage. In case of Kimchi, the respondents in their 40s showed higher preference than the respondents in their 30s. Interestingly, the preference for Kimchi was higher in the respondents younger than 30 rather than in the respondents in their 30s. and the respondents older than 40 (p<0.05). Preference for Jangachi was considerably low in the respondents younger than 40, which implies that younger people don't incline to traditional Korean Mitbanchan. The dining-out motive was different in each age group. Now, the dining out motive is not restricted to home meal replacement. Social gatherings are increasing and the consumers of dining-out industry are being diversified. These suggest the increased need for classifying and analyzing the consumers by age groups to get more information on consumer behavior and tastes.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.448-452
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• 1997

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 ${\mu}$mole/g) than in cultured fish muscle (6.7 ${\mu}$mole/g).

• Food Science and Preservation
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• v.20 no.4
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• pp.518-523
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• 2013

This study was performed in order to evaluate the quality properties of Kimchi containing 0%, 10%, 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of $15^{\circ}C$. The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall acceptability were evaluated. During the 28 days of fermentation, the pH dramatically decreased between the 7th and 21st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day and decreased up to the 21st day with 4.13~4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout the fermentation period. During the sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi, while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as the possibility of a commercial Kimchi manufacture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1375-1384
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• 2016

The purpose of this study was to examine the current state of consumption of medicinal food and the intent to participate in medicinal food education by food-related lifestyle. A total of 264 samples were conveniently selected from students enrolled in culinary education at the Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014. The results were as follows. Factor analysis showed five factors in food-related lifestyle named as adventure-seeking factor, taste-seeking factor, health-seeking factor, convenience-seeking factor, and safety seeking factor. There were three factors in awareness of medicinal food named as health characteristic, negative perception, and intent to purchase. The cluster analysis showed five dimensions for food-related lifestyle named as convenience-seeking group, safety-seeking group, health & safety-seeking group, health-seeking group, and taste-seeking group. Among the demographic characteristics, there was a significant difference in age, cooking career, and households by food-related lifestyle group. Among intent to participate in education regarding medicinal food, there was a significant difference in medicinal food educational institution preferences by food-related lifestyle group. Among medicinal food awareness, there was a significant difference in negative perception by food-related lifestyle group.

• Food preservation and processing industry
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• v.4 no.2
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• pp.2-7
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• 2005

신선편이 농산식품에 대한 소비자 조사에 대한 요약은 다음과 같다. 1. 과실 및 채소류의 구입 장소는 대형할인마트가 $60.5\%$로 가장 많으며 연령이 감소할수록 대형할인마트에서의 구입 빈도가 높았다. 2. 과실과 채소류의 구입 빈도는 전업주부 보다는 직장인의 구입 빈도가 높았다. 3. 신선편이 농산식품을 구입하게 된 동기는 조리시간 단축, 적정량 구입이 가장 많은 것으로 나타났으며, 구입하지 않은 이유로는 비싼 가격과 신선해 보이지 않기 때문으로 대답하였으나 향후 구입 의향에 대해서는 $68.1\%$가 긍정적인 반응을 나타내었다. 5. 신선편이 농산식품의 구입경험은 $62\%$로 식품소비층인 30-40대, 고학력일수록 더 많이 구입한 것을 알 수 있었다. 또한 구입경험이 있는 사람은 편리성, 신선함, 맛, 다양성 등의 긍정적인 반응을 보였으나 구입경험이 없는 사람은 익숙하지 않거나 비싸다고 생각하는 것으로 나타났다. 6. 신선편이 농산식품의 구매 형태는 필요한양만큼 절단된 형태를 선호 하였다. 7. 신선편이 농산식품의 적정가격 수준은 신선 과실 및 채소 가격의 $110-140\%$를 가장 많이 선택했다 8. 신선편이 농산식품의 구매 고려 품질요인으로는 신선함, 위생, 외관 등의 순 이였고 이들을 개선한다면 지속적으로 구매하겠다고 대답한 사람이 $87.7\%$로 조사되었다.