• 대한지역사회영양학회지
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• 제12권6호
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• pp.782-789
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• 2007

The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n=78) and 52.3% of women (n=128) are found in the age range of $45{\sim}54$ which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.

• 동아시아식생활학회지
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• 제12권4호
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• pp.307-317
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• 2002

The purpose of this study was to research Koreans western food experiences and the influence of sauce on food quality. Among 1,340 respondents, 660 were males and 680 femails in Daegu and Kyeongbuk area. The first part of this study was about their experiences on western foods. As the main motivation to visit western restaurants, 33.2% responded the facilities and atmosphere and 23.7% because they liked western foods. Family was the most common group of company with 33.5% of respondents when they visited the restaurants. In terms of monthly frequency, most of them (60.7%) visited 1~2 times a month. Taste of food was the main factor (34.0%) for choosing western foods. But taste of food was also the most common dissatisfaction with western foods for 36.2% of respondents. Price of foods was next (31.6%) and quality of waiter and waitress services was the third most common factor (13.6%). The second part of the study was an investigation of the influence of sauce on food quality. 35.0% of respondents tasted the sauce at the hotel restaurant. 40.5% of respondents indicated sauce influenced the image of the western foods and 40.9% indicated the level of the influence as substantial. In total, 81.4% of respondents answered that the quality of the quality of the sauce influenced the image of the western foods. In general, the influence of sauce on western food quality was perceived as a significant contributing factor with an average 4.00 on 5-point scale in 15 questionaires. Notably, the questionnaire, "The taste of the western food is improved mostly with sauce." ranked the highest with 4.45 on the 5-point scale.int scale.

• 한국조리학회지
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• 제21권2호
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• pp.103-118
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• 2015

본 연구는 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용에 미치는 영향력을 밝히는 데 목적을 갖고 외식 고객 400명을 대상으로 실증 조사하였는데, 그 결과는 다음과 같다. 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용의도에 미치는 영향력에 대한 검정결과, 유의적이며 긍정적인 정(+)의 영향을 미치는 것으로 나타났다. 이는 갈수록 높아져만 가는 고객의 욕구와 치열한 경쟁 환경에서 자사의 외식업 속성으로서의 음식의 맛 이외에 실내 환경과 조화된 기술, 장치장식, 음향, 디자인적 요소를 연출로 이미지화함으로써 고객의 심리적 반응을 인지함과 동시적 요소가 고유의 상징성을 부여한 감정적 반응을 촉진시키기 위함으로서 긍정적으로 평가된 서비스에 대한 결과로서 종국적으로 심리적 만족으로 이어지고, 이는 다시 재방문으로 연결될 수 있음을 의미한 것이라 할 수 있다.

• 한국조리학회지
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• 제19권4호
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• pp.307-320
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• 2013

본 연구는 본 연구는 영양사의 감성지능이 직무 만족과 조직 몰입에 미치는 영향 요인으로 감성지능과 직무만족, 그리고 조직몰입과의 관계를 파악하기 위해 상관관계분석을 실시하였으며, 영양사들의 감성지능이 직무만족과 조직몰입에 미치는 영향을 알아보기 위해 다중회귀분석을 실시하였으며 분석결과는 다음과 같다. 감성지능은 직무만족 및 조직몰입과 통계적으로 유의미한 정적 상관관계를 보였으며, 특히 정서지각과 감성지능이 상관계수가 0.774로 가장 높았으며, 정서관리와 조직몰입이 상관계수가 0.254로 가장 낮았다. 영양사들의 감성지능이 직무만족과 조직몰입에 미치는 영향에 대해 살펴본 결과로 영양사들은 정서적 사고촉진과 정서관리가 높을수록 직무만족이 높았으며 영양사들은 정서적 사고촉진이 높을수록 조직몰입이 높음을 알 수 있다. 이러한 결과를 통하여 향후 영양사의 직무 만족과 조직 몰입을 증진시키기 위해 영양사의 감성적 지능관련 요소들의 효과적 조절을 위한 감성지능 증진 프로그램의 개발이 필요하다고 사료된다.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 감성과학
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• 제13권1호
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• pp.269-278
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• 2010

최근 가상현실 시뮬레이션 기술은 컴퓨터 테크놀로지의 급속한 발달과 더불어 시각적 표현과 인터랙션의 성능은 정교화 되는 동시에, 고급 장비나 전문 지식에 의존하지 않고도 사실적인 구현이 가능한 단계까지 발전해 왔다. 본 연구는 저가의 비용으로도 가능한 가상현실 시뮬레이션 테크놀로지를 바탕으로, 시각적 현실감이 뛰어난 시뮬레이션으로 서비스 환경을 구현하여 제시함으로써 실제사용자 즉, 엔드유저의 감정적인 반응을 파악하고, 그러한 과정을 기존의 디자인 프로세스에 접목하는 방안을 제안하는데 그 목적이 있다. 본 논문에서는 실제 레스토랑 디자인 프로젝트의 사례를 통해 가상현실 테크놀로지를 사용한 시뮬레이션의 구체적인 개발과정 및 적용과정을 살펴보았다. 이를 통해 사용자 경험에 관한 데이터를 수집하고 분석하는 과정 그리고 시뮬레이션을 통한 결과 적용 시 고려해야 할 사항에 대해서 소개하고 있다. 본 연구는 사용자의 감정적인 반응이 중요시 되어야 하는 디자인 분야에 3차원 가상현실 시뮬레이션이 도입될 경우 유용한 지침을 제공할 수 있으리라 기대한다.

• 한국식품영양학회지
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• 제25권1호
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• pp.169-180
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• 2012

This study examines the dietary, exercise, and other daily habits of Daegu residents and how these relate to the residents' perception of their own health status, and comparatively analyzes the lifestyles and daily habits of those who perceive themselves to be healthy and those who do not. This research study used Inbody 230(Body composition analysis, Biospace, Korea) to make body and health measurements such as body composition and obesity index. Also, included in this study was a survey on the lifestyle patterns of the residents. The data from this survey was analyzed with SPSS. The results show that among the residents of Daegu, those who perceive themselves to be healthy have lower body fat and are less obese on average. With respect to dietary habits, those who believe themselves to be healthy have more regular dietary habits such as rarely skipping a meal than those who do not believe themselves to be healthy. In addition those who say they are healthy exercise more frequently and for a longer duration than those who say they are not healthy. As for daily habits, those who report they are healthy show greater satisfaction with life and suffer less from stress than those who report themselves to be unhealthy. This study demonstrates that in order to improve people's health in Korea, good dietary, exercise and daily habits need to be emphasized. Additionally, health education and health awareness programs need to be established in each region. Follow-up studies should be conducted afterwards.

• 한국식품영양학회지
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• 제26권2호
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• pp.184-191
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• 2013

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

• 한국조리학회지
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• 제23권3호
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• 한국콘텐츠학회논문지
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• 제10권5호
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• pp.407-415
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• 2010

본 연구는 충북 제천지역의 전통호텔 건립에 대한 타당성과 선호도를 파악하고, 향후 개발방향에 대한가이드라인을 제시하고자 한다. 설문지는 제천의 인근지역(단양, 청주, 원주)에 각 50부씩, 수도권은 100부를 포함한 300부를 배포하여 248부를 회수하여 분석한 결과는 다음과 같다.1. 전통숙박시설의 건축형태는 외관(한옥)/내부(서양식)의 절충형, 10만원 미만의 숙박요금, 전통음식점, 전통체험관 및 교육시설의 부대시설이 필요한 것으로 나타났다. 2. 전통숙박시설의 이용목적에서 적절한 숙박요금과 위치(주변 관광지와의 연계)를 중요하게 생각하는 것으로 나타났다. 3. '한옥과 서양식의 혼합형'의 건축형태에서 10만원 또는 15만원대의 객실요금, 자연친화적이면서 전통문화를 체험할 수 있는 공간을 가장 선호하는 것으로 나타났다. 4. 건축형태와 전통숙박시설에서 '한옥/서양식 절충형'은 객실/식음료의 적절한 가격, 청결과 매우 밀접한 관계가 있는 것으로 나타났다.