• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.149-158
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• 2012

The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer's right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• The Korean Journal of Community Living Science
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• v.20 no.1
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• pp.51-59
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• 2009

This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

• Korean Journal of Community Nutrition
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• v.27 no.3
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• pp.192-204
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• 2022

Objectives: This study examined the association between dietary behaviors and perceived health status among Korean adolescents from multicultural families. Methods: This cross-sectional study included 2,459 Korean adolescents from multicultural families (aged 13 ~ 18 years) who participated in the 2017 ~ 2019 Korea Youth Risk Behavior Surveys. Information on the sociodemographic variables, dietary behaviors, and lifestyle variables was self-reported using a web-based questionnaire. The dietary behaviors analyzed in this study were the breakfast and food intake frequencies, including fruit, vegetable, milk, fast food, carbonated drink, sweet drink, and high caffeine/energy drinks. The adolescents' health perception was self-rated as healthy, average, or unhealthy. The dietary behaviors associated with health perception were examined using a multiple logistic regression after adjusting for the confounding variables. Results: In this study population, 7.6% of adolescents perceived their health status as unhealthy, and 25.4% perceived it as average. The adolescents who were girls, middle school students, and in households with a low economic status showed significantly higher percentages of poor health perception (P-values < 0.001). Skipping breakfast was significantly associated with a negative health perception. Compared to the adolescents who consumed fruits every day, those who did not consume fruits during the previous week showed a higher odd ratio (OR) for a negative health perception [OR = 2.29, 95% confidence interval (CI) = 1.32-3.97]. The adolescents who frequently consumed carbonated drinks (≥ 5 times/week) perceived their health status as unhealthy relative to those who did not consume carbonated drinks (OR = 2.15, 95% CI = 1.25-3.71). Skipping breakfast was significantly associated with an increased OR for a negative health perception in girls but not in boys. Compared to adolescents with a normal weight, those with overweight/obesity (OR = 1.75, 95% CI = 1.21-2.52) and underweight (OR = 2.19, 95% CI = 1.25-3.82) showed higher ORs for negative health perception. Positive associations of overweight/obesity and underweight with negative health perception were observed in boys but not in girls. Conclusions: Dietary behaviors and weight status were associated with the health perception in Korean adolescents from multicultural families. These findings suggest that nutrition interventions on breakfast intake and healthy food choices for this population might effectively improve their weight and perceived health status.

• Journal of the Korean association of regional geographers
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• v.19 no.4
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• pp.567-579
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• 2013

The purpose of this paper is illuminating positively the perception and compliance rate of local food principles in Korea. The results are as follows. First, in terms of the perception rate, social trust and local production/consumption are the most important components rather than eco-friendliness. This means the importance of both spatial and social aspects of local food concept. Second, in terms of the compliance rate, social trust and shortened food chain are well complied, rather than eco-friendliness and shortened food miles. Third, in terms of the difference between perception and compliance rate, the social aspects such as eco-friendliness, social trust, and shortened food chain has shown relatively smaller difference than the spatial aspects such as shortened food miles and local production/consumption.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• Korean Journal of Human Ecology
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• v.19 no.6
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• pp.1083-1094
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• 2010

The purpose of this study is to provide a fundamental research data that is necessary in an education of dietary life so that the students have sound dietary life through a right food purchase after investigating perception of children's dietary habit and activity, food labelling, and nutrition labelling for 400 students of the 5 and 6th grades. The result of the study are as followings. In terms of perception questions over food labelling, on the whole, "know it little bit" was the highest. Girls and country was higher than boys and city. A list of item that is important in contents of food labelling were period of circulation, data of manufacturing, price, used ingredient, origin of product, nutrition contain labelling, manufacturer, quantity in contents(quantity, the number). A meaningful difference was shown in gender(p<.05) and area(p<.01). In 30 perception questions over nutrition labelling, "know it little bit" was the most, and girls and country were higher than boys and city. In ascertaining nutrition labelling at the time of purchasing the food, "look often" was the most. Girls and city were higher than boys and Gun in average but no difference was statistically shown in knowledge mark in utilization and perception of nutrition labelling. The response rate in girls(p<.01) and country(p<.05) was higher in a question of "if nutrition labelling is displayed, nutriment that is harmful for our body will be eaten less" and girls' response rate was higher in the question of "being educated for my health". Therefore, practice centered nutrition education is necessary to purchase the food after ascertaining food nutrition labelling out of an attitude in habitually purchasing the processed food. The students develop comprehensible food nutrition labelling the direction to emphasizing nutrition educational labelling and recognizing that the healthy nutriment is contained without conventional and food safety centered labelling should be changed.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Journal of the Korean Home Economics Association
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• v.44 no.10
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• pp.109-120
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• 2006

This study was conducted to provide basic data for desirable food culture by surveying the perception and utilization of Korean traditional food and fast-food from 6th grade elementary school students in the Ansan region. According to the survey, elementary school students have insufficient perception about Korean traditional food but they understand fast-food relatively well. The key factor for their concern in Korean traditional food was the mass media, while the variety of tastes and quickness were key factors of fast-food. Among the respondents, 76.0% chose Korean traditional food as more nutritious than fast-food. From the investigation of their diet situation, daily meals came out as Korean traditional food, while fast-food covered snacks and nighttime meals. Normally, just following their parents' selection was the biggest reason for going to Korean traditional food restaurants. They chose fast-food restaurants because the price is proper and they can use that place for their conversation. Among Korean traditional foods, their favorite was "Gal-bi-zim" (beef ribs stew), and among fast-food, they liked hamburger and pizza. Over 90% of male and female students ate fast-food within 30 minutes, which was less than Korean traditional food. Generally, Korean traditional food was relatively more expensive than fast food. Respondents usually went to Korean traditional food restaurants with their parents and family members, whereas they went to fast food restaurants mostly with their friends. Positive factors of Korean traditional food, in order of satisfaction, were taste, hygiene, price, and quickness, while those of fast-food, in the same order, weretaste, price, quickness, and hygiene.