• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• Information Systems Review
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• v.25 no.1
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• pp.145-164
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• 2023

The proliferation of online reviews on dining experiences has significantly affected consumers' choices of restaurants, especially overseas. Food quality, service, ambiance, and price have been identified as specific attributes for the choice of a restaurant in prior studies. In addition to these four representative attributes, cultural factors, which may also significantly impact the choice of a restaurant for tourists, in particular, have not received much attention in previous studies. This study employs the text mining technique to analyze over 10,000 online reviews of 76 Korean restaurants posted by Chinese tourists on dianping.com to explore the influence of cultural factors on the consumer's choice of restaurants in the overseas travel context. The findings reveal that "Hallyu (Korean Wave)" influences Chinese tourists' dining experiences in Korea and their satisfaction. Moreover, Korean food-related words, such as cold noodle, bibimbap, rice cake, pig trotters, and kimchi stew, appeared across all the review topics. Our findings contribute to the existing tourism and hospitality literature by identifying the critical role of cultural factors on consumers', especially tourists', satisfaction with the choice of a restaurant using text mining. The findings also provide practical guidance to restaurant owners in Korea to attract more Chinese tourists.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.381-391
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• 2006

This study is performed to compare the dietary intakes and food sources of copper (Cu) using the database of Cu content developed in this study between the elementary schoolchildren in remote rural areas (RA, n=58, $9.9{\pm}1.7$ yrs) and those in urban area (UA, n=60, $9.4{\pm}1.8$ yrs), and to analyze the relationship between serum Cu concentration and serum antioxidant status in the RA. The results obtained in this study were as followings: 1) Dietary intakes of calorie, calcium and iron in the RA were in the 3/5-4/5 of the Korean RDA while the UA were similar to or more than the Korean RDA, 7th ed. except iron. 2) More than 273 kinds of food consumed by the subjects were analyzed the content of Cu and database of Cu content were developed in the present study. The mean dietary intake of Cu per day in the RA was $0.99{\pm}0.07mg/d$ ($170.0{\pm}13.2%$ of the USA RDA) while it was $1.22{\pm}0.07mg/d$ ($203.4{\pm}13.1%$ of the RDA) in the UA. The percentage of dietary intakes of Cu less than 213 of the RDA was 8.6% in the RA in comparison to 0% in the UA. 3) The RA and the UA consumed more than 80% of total dietary intakes of Cu from plant foods. Thus, the RA and the UA consumed Cu from cooked rice, vegetables and fruits as a major source. However the RA had less Cu from meat and their products than did the UA (p<0.05) .4) Crab stew including crab and juice was the highest food source of Cu for the total subjects, followed by seasoned bud of aralia, cooked; beef rib meat, roasted; soybean paste soup w/mallow; and soybean paste soup w/mallow & beef. Major food source of Cu was similar for the RA and the UA such as cooked rice, vegetables and fruits. 5) Mean concentration of serum Cu in the RA was $18.1{\pm}0.7{\mu}M/L$ that was in the normal value, and all subjects in this group were in more than normal value. In the RA serum Cu concentration related positively with serum ceruloplasmin concentration, serum vitamin C concentration and EC SOD activity, respectively. However, serum Cu concentration did not relate with serum TBARS concentration in the RA. Above results showed that the RA had good status of Cu nutrition based upon dietary intake and serum concentration, however some of the RA had lower intake of Cu than the RDA. The overall children in the UA had good Cu nutrition. Therefore, the subgroup of the RA should be supported to improve their Cu nutrition, and this support could give them better antioxidant status based upon positive relationship between serum Cu concentration and serum antioxidant status in the RA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.100-107
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• 2010

This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.