• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.209-218
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• 2005

The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.379-386
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• 2011

The article is to investigate selection of Korean cuisine restaurants and levels of acculturation for foreigner living in Korea and to suggest some guidelines for drawing them and enlargement in consuming market. Out of 250 questionnaires, 220 questionnaires were used for data analysis. The findings are showed visiting for taking experience other culture and learning technology & training, not knowing well much about Korean culture, and eating experience Korean food on 30.5%, less than 2 years length in Korea. And the most difficult points are showed unclear communication, rude behavior, attitude, and language in living Korea. Second, the purpose of visiting restaurant is to spend good time with friends and to eat out special food, then foreigners usually have lunch & dinner Korean food, their own food on weekend. Third, 'service' and 'sanitation & cleanness' factors were ranked highly for foreigners living less than 2 years, but 'location' factor was ranked highly for residents living more than 4 years in the Korea. Last, foreigners living less than 2 years recognized highly on 'identification and Korea culture' in the Korea.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.23-40
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• 2006

The purpose of this study was to examine co-ed high school students' concern for appearance, weight control attitude and food behavior. The subjects were 405 students(boys 197, girls 208) in Sokcho area. Most of the students had much interest in appearance, and their perception of body type was significant differences between boys and girls(p<,00l). 22.8% of boys expressed satisfaction at their own body type. while just 9,6% of the girls were contented with their body type. In interest toward weight control. 43.7% of the boys and 79.8% of the girls had a regard for weight control. In relationship between weight control interest and the body type perception, there were significant differences among group of caring about weight control. moderate group and indifferent group(p<,00l), regardless of gender. As a whole, 41.3% of group that cared about weight control found themselves a little fat. Most of the boys who considered themselves thin(24,4%) were much concerned about weight control. where as girls who thought of themselves as thin were little interested in. Body type satisfaction was significant differences among interested group, moderate group and indifferent group(p<.00l). It appeared that they had breakfast very irregularly, But 86.9% of the total students had dinner, which indicated dinner was taken relatively on a regular basis. Among three meals, dinner was skipped the least, 23,5% (17.8% of the boys and 28,9% of the girls) went without breakfast everyday. For the reason, 65.1% of the overall students didn't eat breakfast due to time constraints, and lunch(39.8%) and dinner(31.3%) were skipped largely because eating them was troublesome. Less students went without meals to lose weight. and lunch(7.0%) was skipped more than breakfast(1.3%), and dinner(13,8%) was skipped more than lunch, This study suggested that nutrition education for high school students should be planned to provide nutrition information regarding desirable weight control as well as modifying diets and food behaviors.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.11-19
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• 2004

To investigate the effect of eating habits and lifestyle on the food intake of university students in Daejeon, 104 male students(26.75％) and 282 female students(73.75％) were surveyed about their food intake, eating habits, and lifestyle using the questionnaire. The major food served as breakfast was steamed rice(76.05％) and there was a little significant difference between male and female. The major food served as lunch was also steamed rice(73.77％) and male students ate it more than female ones. According to the survey, 41.95％ of the subjects had breakfast regularly, and 24.35％ seldom, which showed no significant difference between male and female. In case of lunch, the percentile of subjects(54.55％) who had regularly eaten lunch was more than that of breakfast, and there was a little significant difference between male and female. The survey said most subjects(49.22％) had eaten dinner irregularly, which rate was higher in male students. The meal skipped usually was the breakfast(24.35％), which rate was higher in female students. The reason why the subjects skipped the meal was mainly due to the lack of sufficient time for breakfast and lunch, and for dinner to the weight loss. Among the subjects, 80％ said they were non-smokers; 96.44％ in female students and 35.58％ in male ones. In case of drinking, most subjects said they sometimes drank(67.19％) and the frequency of drinking was once or twice a month(51.99％), which showed the significant difference between male and female. In the aspects of effects of drinking and smoking on the food intake, the drinking practice after eating was shown to be the highest(55.98％); smoking generally affected the food intake, which showed the difference between male and female. Food intake during the examination period didn't show any differences to the usual one or increased a little bit, which showed a difference between male and female. Losing appetite during the examination period was shown mainly in the female students. When they felt blue or tired, the food intake decreased, which showed a significant difference between male and female was shown. When feeling good, the food intake significantly increased, which showed a significant difference between male and female. Therefore, there was a significant difference between male and female in the actual eating habits and in the aspects of food intake.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.336-346
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• 2012

This study was carried out to obtain information related to life styles, nutrition knowledge, and dietary habits according to gender and weight status of college students in Ulsan. The subjects were 324 college students (144 males, 180 females), and they were divided into three groups based on BMI. The average BMI was $21.0kg/m^2$, and the BMI of underweight, normal, and overweight students were 15.4%, 63.0%, and 21.6%, respectively. Among the male students, 0.1% and 34.0%, and among the female subjects, 27.2% and 11.7%, were included in the underweight and overweight groups, respectively. For dietary habits, the rate of skipping breakfast (34.9%) was considerably higher than those skipping lunch and dinner. Overall, the nutrition knowledge score, which was assessed by 15 questions, was somewhat low (44.9/100), yet, it was higher in females than in male students. There were significant differences among gender and weight status in several items of dietary habits such as the speed of eating meals, consuming breakfast on a regular basis, and sleeping hours. 40% of the subjects had appropriate knowledge about high calorie foods with low nutritional value. In the blood analysis of the subjects, males had higher hemoglobin levels than females. Further, more females were included in the risk group of Hb, total cholesterol, and LDL. These results suggest that in order to develop nutrition education programs for college students, differences between gender and weight status, dietary habits, and nutrition knowledge level should be considered.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.400-406
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• 1998

Questionnaire survey was done on the utilization status of college feeding facilities by students. Three hundred and nine students from three universities in Daejeon city, Korea participated in this survey. The results were summarized as followings. 1. Students who had experience of utilizing college feeding facilities were totalled to two hundred and ninety six. Among them 87.50% students were utilizing for lunch. Female students utilization ratio for lunch was 17.94% higher than male. College B students showed specially low utilization ratio. 2. Utilization frequency ratio of once per day was the highest as 30.72%. College C showed the highest utilization ratio. 3. Students utilized the campus food services most frequently as 47.97%, the restaurant outside campus the next and snack corner in the campus the last. 4. Reasons for the utilization were listed as low price, time saving, near place and no other place to eat. 5. Reasons for the not utilization were indicated as tasteless, simple menu and noisy and crowded. 6. Recommendations for the improvements of' college feeding facilities can be summarized to emphasize on taste, menu variation, sanitation, price decrease and comfortable atmosphere.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.741-746
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• 2012

We studied about dietary habits and obesity of the culinary college students, the average age of male subject was 20.4 years, female 19.8years, male height 174.0cm, female 162.6 cm, body weight of male 71.4 kg, female 60.3 kg. Average body fat% of male was 20.5%, that of female was 30.2%, their average body fat% was at the range of overweight. Most subjects were not satisfied with their body weight and seemed to have ideal body shape as standard and lean. 51.6% of male and 35.2% of female students did not eat breakfast. Male students ratio of eating lunch every day was 41.7%, that of female was 27.0%, male students ratio of eating dinner every day was 54.8%, that of female was 35.5%. They liked to eat meal as rice type and 1-2day per week, they used to eat night snack. The first cause of not eating meal was lack of time. Under stress 56 % of male eated as much as usual, 58.7% of female eated more than usual.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.4
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• pp.139-144
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• 2008

RFID (Radio Frequency Identification) technology to create a ubiquitous society as a basis for the core technology-based and community-based technology, the development of technologies that go toward the new growth engines in Korea, one of the IT839 strategy is. This paper ubiquitous RFID technology to keep pace with the present management in society has developed a robot. The system is applied to the RFID cards by using the present management system to manage the personal attendance and reduce the hassle by installing a camera in a robot to prevent a proxy attendance, it added effect. In addition to the robot to determine the user's business to manage attendance, in addition to the menu over lunch with the correct time off work and out of business, and so the record companies and the lab is also possible to take full advantage of the system is introduced.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.695-706
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• 2006

This study was to investigate the relationship between time spent on lunch and degree of obesity, eating habits in culinary college male students. This survey was conducted using questionnaires for 106 male students in a Hongseung-located culinary college. Over 16 minutes of time spent on lunch group had significantly lower body weights, obesity degrees and body mass index (BMI) and tended to have lower body fat % than the other groups. It suggests that shorter time spent on lunch is related with lower body weight, obesity degree and BMI. Those who ate the meal prepared by mother had longer time spent on lunch. The shorter times spent on lunch group recognized their body shape was lean, the longer time spent on lunch group recognized the overweight or obesity significantly. The shorter time spent on lunch group tended to eat the cooked rice in the gug and recognized that they were not healthy. Those who had diseases in the past tended to have shorter time spent on lunch. The more they chewed cooked rice and then longer time spent on lunch they had, they recognized their eating speed was not significantly speedy. The shorter time spent on lunch they had, the fewer fruits and salty foods they ate significantly. This study suggests that more chewing time. slower eating speed and longer time spent on eatmg lunch is very related with lowering weight, BMI, body fat % and obesity degrees, so male college students should be educated to have correct eating habits.

• The Journal of the Korea Contents Association
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• v.22 no.5
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• pp.553-564
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• 2022

The purpose of this study is to examine the family reproduced by fishing village episode 1. (삼시세끼, three meals a day), which attempted a new type of entertainment termed an experiential real entertainment documentary, was produced in a total of nine episodes from October 2014 to March 2015. This study analyzed fishing village episode 1, which was aired in 2015 and obtained the highest ratings, using narrative analysis. The development of was consistently structured in the order of 'wake up - free time - breakfast - lunch - dinner - rest - sleep'. The character construction of the characters was created through the arrangement of a main space and a main role for each of the characters. Also, the characters were in relationships through which they became the background of each other. Therefore, in the family reproduced by , a mother without a father and a father without a mother are impossible. Despite that all the cast members were male, the subtitles constantly gave them the roles of 'housewife/wife/mother', 'father/husband/dad', and 'son', while actively blocking the image of a homosexual family. The family created as such was a family with children, a family with both mother and father, a heterosexual family, and a nuclear family. As a result, reproduced the typical modern family, normal family, and standard family.