• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.456-462
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• 2006

The object of this research is to assess both the preference and the recognition on commercial cream soup by gender and age group to design reliable proposals for better product. Of 461 questionnaires handed out to residents at Daegu, Busan and Gyeongju in youngnam area. The data were analysed by chi-square test, t-test and one way ANOVA. The results are summarized as following: (1) the response rate of 78.6 percent liked soup because of it's taste, (2) respondents in ages 20${\sim}$30's showed higher preference than respondents in ages 40${\sim}$50's (3) main ingredient is the most important consideration as purchase, (4) vegetable cream soup and mushroom cream soup are shown as highest ranking on the recognition of soup, (5) mushroom cream soup and corn cream soup are shown as highest ranking on the preference of soup.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.794-795
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• 2023

금융 소외 계층은 여전히 보이스피싱과 같은 금융 범죄의 위험에 직면하고 있다. 본 논문에서는 이러한 위험을 완화하기 위해 모바일 애플리케이션을 통한 보이스피싱 예방을 강화하고자 한다. 이를 위해 AI 기술을 적용하여 데이터를 추출, 학습 및 분석하는 혁신적인 보안 기술을 개발하고자 한다. 이러한 기술의 적용을 통해 금융 소외 계층을 더 효과적으로 보호하고 금융범죄로부터 보안을 강화하는데 기여할 것으로 기대한다.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.349-364
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• 2024

Purpose: This study used the Analytic Hierarchy Process to evaluate the relative importance of the factors that school nutrition teachers and dietitians consider during menu planning for school foodservices across various educational levels. Methods: An online survey was conducted from December 2023 to January 2024. The hierarchical structure for school foodservice menu management was developed through content analysis, consisting of five high-level categories and 3-4 low-level factors. Questionnaires were distributed to 395 nutrition teachers and dietitians from kindergarten, elementary, middle, and high schools nationwide. One hundred and sixty-six responses were received, resulting in a 42.0% return rate. These responses were analyzed using Microsoft Excel and SPSS Statistics. Results: The most commonly referenced sources for school foodservice menu planning were 'menus obtained from websites' (19.4%). The most significant challenge encountered was 'incorporating students' preferences' (18.6%). In the hierarchy of categories considered for school foodservice menu management, 'employees and facilities' ranked highest (0.2347), followed by 'preference' (0.2312), 'nutrition balance' (0.2027), 'cooking process' (0.1726), and 'food materials' (0.1588). Within each category, the top-ranked factors were 'employees' cooking skills' (0.3759), 'students' preferences' (0.4310), 'dietary reference intakes' (0.4968), 'foodservice hygiene' (0.4374), and 'food costs' (0.4213). The study also compared the relative importance of factors according to the educational levels, and the top-ranked factors were the same across all educational levels. In particular, 'students' preferences', 'dietary reference intake', and 'food costs' aligned with the top three challenges in school foodservice menu planning. Conclusion: Enhancing working conditions for school foodservice employees and developing menu planning methods that accommodate students' preferences are necessary. These findings will provide foundational data for future school foodservice menu management strategies.

• Journal of Korean Home Economics Education Association
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• v.19 no.1 s.43
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• pp.81-97
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• 2007

This study investigated the Present status of laboratories for experiment and practice, and analyzed teachers' recognitions on experiment and practice for Home Economics area of a Technology and Home Economics curriculum according to majors of teachers. Questionnaires were mailed to middle school teachers who taught home economics part and they answered on the web. 220 replies were used for the final analysis. The findings were as follows: First, the facilities and teaching equipments of laboratories for home economics area were inferior, especially, for clothing and textiles part and housing part. Second, teachers recognized necessity to conduct experiment and practice highly. Food life part scored the highest, while housing part scored the lowest. Teachers who majored in home economics recognized more necessities of experiment and practice than teachers who didn't majored in home economics. Third, they recognized level of experiment and practice to be suitable to students, but 'maintenance and repair of housing' section was relatively less suitable than other sections. Fourth, 'making clothes and recycling' section was recognized to have the least suitability in quantities and hours of experiment and practice lesson, because of too much contents and lack of lesson hours. Fifth, teachers recognized that students were more interested in 'the basis of food preparation and practice' section, but they are less interested in 'maintenance and repair of housing' section. Sixth, teachers recognized that contents of experiment and practice were very useful to the real life. 'The basis of food preparation and practice' section was the most useful, while 'maintenance and repair of housing' section was the least useful. Seventh, experiment and practice lessons for food life part were put in practice very well, followed by the order of clothing and textiles part and housing part. Teachers who majored in home economics usually took more experiment and practice lessons than teachers who didn't major in home economics.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.121-131
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• 2015

This study examined the factors that affect the relationship among career selection type, class participation, and career preparation behavior for university students who major in food service. A total of 350 questionnaires were distributed to students, of which 320 were deemed suitable for analysis after the removal of 30 unusable responses. In order to perform statistical analyses required in the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of the exploratory factor analysis showed that two factors regarding career selection type were extracted from all measurements with a KMO of 0.754 and a total cumulative variance of 64.555%, with regard to class participation, three factors [I found only 1 factor in the paper; there were 3 variables] were extracted with a total cumulative variance of 71.1% and a KMO score of 0.702. One factor for career preparation behavior was extracted that accounted for a total cumulative variance of 64.312% and a KMO score of 0.765. Based on the study's results, the main research hypothesis that identified the relationships that career selection type had with and between class participation and career preparation behavior was partially adopted.

• Korean Journal of Community Nutrition
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• v.26 no.5
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• pp.337-349
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• 2021

Objectives: The purpose of this study was to analyse the relationship between eating behaviour and healthy dietary competency of single and multi-person households, to improve healthy eating behavior. Methods: This study was conducted on 6,355 adult household members who participated in the Food Consumption Behavior Survey 2020. The subjects were divided into age groups comprising young people in their 20s and 30s, middle-aged people in their 40s and 50s, and the elderly in their 60s and above. The eating behavior and healthy dietary competency of single-person and multi-person households were then analyzed. Results: The average age of the members in the single-person households was found to be higher. Single-person households were also found to have a lower marriage rate and lower monthly household income than multi-person households across the age groups of young, middle-aged, and elderly people (P < 0.05). Among each of the age groups, single-person households had significantly higher rates of skipping breakfast and eating breakfast, lunch, and dinner alone than multi-person households (P < 0.05). Young single-person households had lower average scores on healthy dietary competency than multi-person households (P = 0.032). When adjusted for age, gender, marriage, education, occupation, and household income, single-person households had a higher risk of delivery/take-out, eating out, or skipping meals compared to multi-person households (P < 0.05). In multi-person households, the risk of skipping meals, eating alone, eating out, or delivery/take-out decreased as healthy dietary competency improved (P < 0.05). On the other hand, in single-person households, as healthy dietary competency increased, the risk of delivery/take-out or eating alone decreased (P < 0.05). Conclusions: The results of this study suggest that healthy dietary competency and eating practices can be improved by providing customized dietary education by age group for single and multi-person households.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.153-160
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• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.223-231
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• 2021

The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic acid auto-oxidation inhibitory activity. CIL was confirmed to inhibit bacterial auto-oxidation. TPC was increased in strains 3109 and 3237, while flavonoid decreased in all strains. DPPH was increased in strains 3074 and 3109 fermented with 64% CIL and all the strains with 80% CIL. RP was increased and linoleic acid auto-oxidation inhibitory activity decreased in all the strains fermented with 64% or 80% CIL. Among the 4 strains, strain 3109 had the highest DPPH and RP; thus, it was most effective in increasing CIL's antioxidant efficacy through the fermentation process.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.155-163
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• 2009

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.373-378
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• 2021

This study is a study on user experience design of Meal Kit product information. The purpose of this study is to derive the product information necessary for the purchaser and the necessity for the convenience of use, and to propose an improvement plan. When purchasing Meal Kit products, two types of domestic Meal Kit brands, Peacock and Fresheasy, were compared and analyzed for information on nutrition intake, package design, and environmental issues. As a research method, a questionnaire survey was conducted by deriving 7 factors for purchasing Meal Kit products through literature research and prior research. Proceeded. As a result of the study, the factors that satisfy buyers were in the order of cooking process, food, taste/nutrition, package, convenience, price, and information, and overpacking was also revealed as a problem. Through this, it was possible to derive improvements and develop plans for the Meal Kit product. It is expected that this study will help improve the dietary life of One person households and develop Meal Kit products in the future.