• Culinary science and hospitality research
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• v.2
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• pp.149-167
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• 1996

A computer expert system for guiding Japanese style meal menu has been developed by using EXSYS Professional which is one of expert system developing software tools. The expert system nunderstands the situations of clients, and can guide the menu as human experts do by its software program with expert knowledge about the meal menu. In developing the expert system, the elements the clients consider when selecting menu were arranged as questions of the expert system, and the final outcome of the expert system resulted in selecting the final menu appropriate for the client demand, weather, health, etc. In hotel, the expert system can be shared by whole restaurants, and be directly a computer guider to the clients to tell the best choice of the menu. Besides, it can be used for various kinds of bangquets and events. Expert system has been developed and studied by business managers, manufactures, medical fields, and military field. But the studies for applying the expert system in the fields of foods have been scare. Through this study, therefore, the expert system is going to be applied more widely in many fields fo food events.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.193-200
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• 2010

The study examined the preference and style of consumption of perilla leaves(Perilla frutescens var. japonica Hara), a popular food item in Korea, by consumers in the Daejeon area. Of the respondents 35.2% purchased perilla leaves in a large super-market limited to two to three bundles. Comsumer preferences were to consume the leaves raw or pickled with salt or soy sauce, or use as a fish soup ingredient. The majority of consumers aged 20~29-years-of age preferred to wrap sashimi with perilla leaves. As a side dish, regardless of age, consumers preferred to pan-fried perilla leaves with mincedmeat and perilla leaves.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.27-35
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• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.25-36
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• 2016

This study examined the factors that affect the relationship between single-person households, food related life style, restaurant selection attributes, and behavioral intention. 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 exploratory factor analysis showed that four factors regarding food related life style were extracted from all measurements with a KMO of 0.716 and a total cumulative variance of 64.437%, With regard to restaurant selection attributes, one factor was extracted with a total cumulative variance of 75.372% and a KMO score of 0.739. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 61.312% and a KMO score of 0.666. All factors were significant to .000 and the correlation between variables was significant. Thus, based on the results, the main research hypotheses regarding the relationships among food related life style restaurant selection attributes, and behavioral intention were adopted.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.51-57
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• 2016

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.127-134
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• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.75-84
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• 1998

The purpose of this study was to classify the type of the convenience food and examine the consumption behavior of convenience food of wives according to socio-economic and demographic variables and psychological variables. The survey was conducted using interview during October 1 and October 30, 1996. The data used in this study included 186 women with husband present living in Pusan. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, Duncan test and factor analysis. The major findings were as follows: 1. The convenience food was classified as 5 types : Korean style side dishes, soy-bean paste, delivery food and cleaned vegitables, noodles and side dishes for a lunch-box, canned and retort foods. 2. Wife's age, income, number of family members, education, tenure, level of employment status, attitude toward convenience food, family goal orientation and job goal orientation were sinificantly related to the convenience food consumption behavior of housewives.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.297-305
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• 2001

The aim of this study was to investigate the effects of food behavior and life-style behavior on the health-status of male industrial workers in the Masan region. The average age of the 173 male subjects was 42.9 years and 59% of the subjects were labor workers, 25% office workers, and 70% of them earned 1 - 1.5 million won monthly. The subjects were categorized into one of three groups : normal group, health-concerned group, and disease-suspected group classified by the criteria of the data (blood pressure, blood glucose, blood hemoglobin, serum total cholesterol, and serum triglyceride) obtained from a health examination. Forty seven belonged to the normal group, 71 to the health-concerned group, and 55 to the disease-suspected group. The health-concerned group, and disease-suspected group had significantly higher systolic and diastolic blood pressure, blood glucose, and serum total cholesterol than the normal group, and the disease-suspected group showed a significantly higher serum triglyceride level than the normal and health-concerned groups. The disease-suspected group consumed carbohydrate foods, such as cereals more frequently and protein foods such as beans and eggs less frequently than the normal group and health-concerned group. However, there was no difference in nutrient intakes among the three groups. The disease-suspected group and health-concerned group smoked more cigarettes and drank more frequently than the normal group, and the disease-suspected group exercised less as compared to the normal group. The kinds of diseases diagnosed in the disease-suspected group were hypertension, hyperlipidemia, liver disease, and neurological disease. The results of this study indicate that nutrition education and monitoring should be implemented for industrial workers to prevent chronic diseases and to reduce medical cost for the treatment of disease.