• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.476-486
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• 2017

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having "a good reputation" and a high possibility for "globalization" were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in "because it is 'colorful', 'prepared sincerely', 'plated neatly', 'fresh' and 'comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.545-556
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• 2009

The purposes of this study were to understand the influence of perceived service quality in Korean food restaurants on customer satisfaction and behavioral intention and to empirically analyze whether trust plays a mediating role between both the relations of the perceived service quality and customer satisfaction and the perceived service quality and behavioral intention. Based on total 303 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, $X^2{_{(df131)}}$ = 536.566, p<.01, RMR .126, GFI .841, NFI .896, CFI .919, RMSEA .101. The SEM results showed that the perceived service quality(${\beta}$= .823, t = 9.392, p<.001) had a significant positive effect on trust had a significant positive effect on trust, and trust had a significant positive effect on customer satisfaction(${\beta}$ = .730, t = 14.202, p<.001) and behavioral intention(${\beta}$ = .239, t = 3.362, p<.001). Also, customer satisfaction had a significant positive effect on behavioral intention(${\beta}$ = .509, t = 6.978, p<.001). In addition, the effect of the perceived service quality in Korean food restaurants upon behavioral intention was found to be partially mediated by the trust.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.465-475
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• 2017

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.347-360
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• 2019

The purpose of this study was to examine how the fitness participation was influenced on exercise enthusiasm, exercise commitment and exercise satisfaction by female fitness participants, Subjects were selected among the female fitness center users living in Sunchon, Yeosu, Gwangyang. A total of 223 questionnaires were used in the actual analysis via convenience sampling method out of 250 questionnaires. Data analysis wad processed by SPSS 25.0 program with frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and multiple regression analysis and the following results were made. First, as a result of analyzing the effects of exercise enthusiasm on exercise commitment, it was found that harmony enthusiasm had positive (+) influence on cognitive commitment and behavioral commitment. Second, as a result of analyzing the effects of exercise enthusiasm on exercise satisfaction, it was found that harmony enthusiasm had positive (+) influence on exercise ability improvement, social relationship promotion and psychological benefits, and harmony enthusiasm and compulsive enthusiasm had positive (+) influence on physical function improvement. Third, as a result of analyzing the effects of commitment on exercise satisfaction, it was found that behavioral commitment had positive (+) influence on exercise ability improvement, physical function improvement and social relationship promotion and harmony enthusiasm and compulsive enthusiasm had positive(+) influence on psychological benefits.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.90-103
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• 2019

Purpose: This study examined the relationship of the nutrition of rice and the positive evaluation of the rice-based meal with the food consumption habits, physical and emotional health status, and learning efficacy of 601 middle and high school students in Jeonju area. Methods: The participants were divided into two groups using cluster analysis in that the participants belonging to the upper groups had a center score of 46.86 (n = 348), while the people belonging to the lower group had a center score of 36.89 (n = 253). Statistical differences were tested for all the relationships between the physical and emotional health symptoms and learning efficacy between the groups at the ${\alpha}=0.05$ level. Results: Significant differences in the physical self-evaluated symptoms were observed in all five items in each cluster (p < 0.05). In the case of the emotional health status, nine out of 10 items showed significant differences between the groups. Similarly, significant differences in all five items in learning efficacy questionnaire were noted (p < 0.05). Positive attitudes of the parents toward having breakfast also showed significant differences among the groups. Conclusion: The nutrition of rice and a positive evaluation of the rice-based meals significantly affect the physical and emotional health status and learning efficacy of juveniles. These findings can be used as baseline information for promoting nutrition education, particularly rice-based breakfast.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

• The Mathematical Education
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• v.25 no.2
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• pp.1-11
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• 1987

호주 정부는 1988년이 유럽인의 호주 이민 200주년이 되는 것을 기념하여 대대적인 행사를 추진하고 있으며 이 행사의 일환으로 1988년 7월 9일 부터 21일 까지 "제29회 국제수학경시대회"를 개최할 예정이다. 이 대회의 주최측에서는 우리나라에도 중ㆍ고등학생의 참가를 요청하였다. 필자들은 이 대회에 우리나라 대표를 파견할 경우를 대비하여 그 동안 IMO에 관한 여러가지의 정보를 조사한 바 대회 참가 여부에 대하여 다음과 같은 결론을 얻었다. 1. 참가의 필요성 (1) 중ㆍ고등 학생들에게 수학에 관한 관심을 높히고, 나아가서는 모든 국민에게 과학적인 사고의 향상을 기대한다. (2) 궁극적으로 수학을 위시한 기초 과학, 응용 과학에 대한 전반적인 관심도가 높아져서 수학자 및 과학자의 저변 확대를 기대할 수 있고, 특히 수리적인 사고력이 뛰어난 사람을 조기에 찾아내어 2000년대의 과학 선진국 건설에 중추적인 역할을 맡을 인력자원을 확보할 수 있다. (3) 현재 중ㆍ고등학교 수학 교육이 계산 위주, 암기 위주로 되어 있고, 학력 고사를 위시하여 많은 시험이 객관적으로 사고력 배양이 고려되지 않고 있다. IMO 참가자를 선발하기 위하여 거국적인 경시 대회를 개최한다면 자연히 이를 대비한 주관식 문제를 접할 기회를 가지게 되고, 따라서 수학 교육의 목적중의 하나인 사고력 배양을 기대할 수 있다. (4) 우리 국민의 조직적인 사고력과 과학적인 두뇌를 세계적으로 자랑할 수 있는 좋은 기회이다. (5) 자라나는 새싹들에게 국제 대회의 기회를 주므로써 장차 우리나라의 수학 수준을 국제적으로 높힐 수 있는 기틀을 마련한다. 2. 우리나라 학생이 IMO에 참가하여 우수한 성적을 거둘수 있는지 여부 (1) 절대적으로 있다. 참가하는 첫 해부터 상위권에 들어갈 것이다. 우리의 중ㆍ고등학교 수학 수준이 세계 평균보다 약간 높다. 그리고 몇 년의 경륜을 쌓는다면 세계 1, 2위에 도전 할 수 있다. 이것은 올림픽이나 아시아 게임에 기울이는 비용의 몇 만분의 일을 가지고, 그 보다 훨씬 높은 수준의 국력을 과시할 수 있는 기회이다. (2)매년 그 성적이 올라가리라 생각한다. 예로서 우리와 비교하여 형편없는 국력을 가진 몽고가 8년간 꼴찌를 하다 1894년 대회에서 참가국 33개국 중에서 10위를 차지하였다. 미국은 참가 첫 해부터 2위를 하였고, 11년 동안 1위 2번, 2위 4번을 하였으며, 매번 5위 이내에 머물렀다. (3) 월남은 그 나라의 사정때문인지 자주 참가하지 못하였다. 그러나 참가할 때마다 항상 상위권에 속하였다. 이것은 월남 국민들의 수학에 관한 관심도를 나타낸다고 본다. 우리 국민도 월남 국민에 못지 않으리라 생각한다. 3. 한국수학교육학회가 주관하여 뛰어난 학생을 선발 할 수 있는지 여부 (1) 있다. (2)한국수학경시대회 (KMO) 위원회를 한국수학교육학회 산하에 구성하여 KMO를 주관하게 하고, 또 국내의 여러 수학경시대회에서 우수한 성적을 나타낸 학생중에서 일정한 인원(50명 정도)을 선발하여 특별히 선정된 훈련팀으로 하여금 조직적인 훈련을 시킨다면 된다. 4. 기타 (1) 과거 어떠한 형태로든 국제 대회에 참가한 경력은 전혀 없다. (2) 1960년대에 서울대학교 공과대학 학생회에서 주최한 수학경시대회가 있었으나 보잘것이 없었고, 현재에도 각 시도별 또는 대학주관의 경시대회가 있으나 거국적인 호응을 받지 못했다. 물론 국제 대회에 참석시키는 것은 엄두도 내지 않았다.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.125-134
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• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.