• Culinary science and hospitality research
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• v.19 no.2
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• pp.176-189
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• 2013

This study has been conducted on 213 students in 4-year universities located in the regions of Daejeon and Chungnam in order to investigate a method to develop a smart device based culinary education application and the results and development method were as follows. First, the most often used smart device was a smart phone, which is used for over 5 hours a day and mainly used for SNS. Second, they utilized a smart device for language and major study during their spare time, wanted educational contents most and thought them useful for learning. Third, most of the students were positively aware of the necessity and learning effects of culinary education applications, and the response rate to utilize the application once a week was highest. Also, they hoped various recipes and simple cuisine and craftsman cooking. Therefore, the functions of SNS mostly often used by students should be added to promote interaction between teachers and students. And more contents should be made for students to use easily in moving or in their spare time. Furthermore, various videos of teaching and theoretical information should be included. And the applications focused on recipes and simple and craftsman cooking should be developed and uploaded on a school homepage and on popular portal sites so that students can easily utilize them.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.246-258
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• 2012

This study aims to provide the fundamental data of an efficient grading system after identifying the mediate and moderating effects of self-participation regarding the impact of education service quality on student satisfaction. To achieve the purpose of the study, SPSS 18.0 statistic program was used to conduct the frequency, factor and correlation analysis while targeting 310 students majoring in food service and culinary arts & science in 2 and 4 year universities in Busan area. Specifically, the mediate and moderating effects of self-participation were examined in accordance with three-stage regression analysis and hierarchical regression analysis, respectively. The results of analyses suggested that there was the positive correlation between student satisfaction and education service quality, and the student satisfaction was correlated with self-participation in the entire variables, except for the welfare service. The self-participation didn't have any mediate effect, since the ratio of the student satisfaction to the education service quality with self-participation turned out to be p<0.01. The self-participation had moderating effects on student satisfaction, with the $R^2$ being increased by 0.032, from 0.537 to 0.569. However, it was only partial moderating effects because the self-participation, when along with laboratory environment, was not positively effective in terms of the statistic variables.

• 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.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• Journal of Convergence for Information Technology
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• v.12 no.1
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• pp.135-143
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• 2022

In this study, the antioxidant and anti-inflammatory properties of Colpomenia sinuosa extracts were identified. Antioxidant experiments included DPPH, ABTS, nitrite scavenging experiments, and FRAP, polyphenol concentration measurements, flavonoid concentration measurements. DPPH assay results showed an antioxidant function of 2.821 mg ascorbic acid/g extract. ABTS assay results showed an antioxidant function of 3.923 mg ascorbic acid/g extract. nitrite assay results showed an antioxidant function of 17.89 mg ascorbic acid/g extract. In FRAP, 1 mg of the Colpomenia sinuosa extract showed a reduction of 2.062±0.177 ㎍ of ascorbic acid. For polyphenols, 62.85±3.18 mg/g was shown. Flavonoids showed 10.01±0.24 mg/g. In the meantime, cell experiments showed cytotoxicity and anti-inflammatory functions. In cytotoxicity experiments, Colpomenia sinuosa extracts showed cytotoxicity of less than 20% and an inflammatory inhibition of 30.93±2.93% at a concentration of 100 ㎍/mL. These results indicate that Colpomenia sinuosa extract is available as functional cosmetic material.

• Fire Science and Engineering
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• v.28 no.4
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• pp.89-96
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• 2014

The purpose of this study is to examine the awareness survey on the life and laboratory safety of the college students. For the research, data was collected from 442 students of health, engineering, fire fighting and food & cook department. Research tools were used SPSS win 19.0, the mean and standard deviation, t-test, Pearson's correlation coefficient was used. Comparing the life safety consciousness with laboratory safety consciousness, showed life safety awareness and safety laboratory has recognized the similarities (Pearson's correlation coefficient ${\chi}^2=296.456$, p < 0.001). Results of awareness survey to safety management, the safety awareness are difference with the type of respondents major subjects. This order was Food & Cook > Fire fighting > Health > Engineering department.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.249-260
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• 2011

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.725-738
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• 2009

The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.661-670
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• 2010

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.