• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.762-769
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• 2009

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.1028-1041
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods. MATERIALS/METHODS: By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The t-test and analysis of variance were used for statistical analyses (α = 0.05). RESULTS: The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (P < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (P < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO₂e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO₂e) (P < 0.001); the Meat-group had the highest average amount of 120.3 g CO₂e, followed by Fish-group (44.5 g CO₂e), Egg-group (25.9 g CO₂e), and Beans-and-Nuts-group (2.6 g CO₂e) (P < 0.05). Specifically, processed meat products (270.8 g CO₂e) were ranked first, followed by pork (91.7 g CO₂e), and processed fish products (86.6 g CO₂e). CONCLUSIONS: The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.

• Journal of the Korean Society of Food Culture
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• v.39 no.3
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• pp.127-137
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• 2024

This study examined dietary habits and mental health according to generalized anxiety disorders (GAD) and caffeine consumption in adolescents. The data were collected from the 18^th Korea Youth Risk Behavior Survey with a sample of 51,850 students. The proportion of students in the GAD High-Risk·Caffeine consumption group (GHRCC) who consumed sweet drinks (p< .001), fast food (p< .001), and midnight meals (p< .001) every day was 15.6, 21.9, and 22.4%, respectively. These proportions were higher than those of students who consumed sweet drinks, fast food, and midnight meals 1-2 times a week, 3-4 times a week, or not at all. In addition, the proportions of GHRCC among students who responded "yes" to experiencing sadness and despair (p< .001), suicidal thoughts (p< .001), suicide plans (p< .001), suicide attempts (p< .001), and loneliness (p< .001) were higher than students who responded "no." The GAD High-Risk group (GHR) had higher odds with the consumption of midnight meals (OR: 2.51, 95% CI: 2.10-2.99), caffeine consumption (OR: 2.46, 95% CI: 2.21-2.74), and fast food (OR: 2.11, 95% CI: 1.75-2.55) than GAD Low-Risk group. Based on the above results, the risk of GHR was higher among students who consumed midnight meals, caffeine, and fast food daily than those who did not.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.529-538
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• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.415-427
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• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• Nutrition Research and Practice
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• v.2 no.1
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• pp.35-40
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• 2008

A cross-sectional study involving 400 mothers was conducted in the Manya Krobo district of Ghana with the objective of studying household dietary practices, quality of diets and family nutritional status of rural Ghana, A combination of methods, including structured interviews using questionnaire, dietary assessments and anthropometry was used to collect data for the study. The data obtained was analyzed using Statistical Package for Social Sciences (SPSS) Version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. Most women consumed meals three times a day but only a few (12.5%) cooked all three meals at home. Breakfast and lunch were the two main meals purchased from food vendors. The most frequently consumed food items on daily basis were the starchy staples, maize, fish, pepper, onion, tomato and palm fruits. The nutritional qualities of diets were poor in terms of calcium and the B-vitamins. A significant proportion of the women were nutritionally at risk of being either underweight (12%), overweight (17%) or obese (5%). For adequate nutrition in this population, nutrition education intervention programs aimed at improving nutrient intake through improved diet diversity and increased use of local foods rich in calcium and the B-vitamins needs to be undertaken. There is also the need to intensify education on excessive weight gain and its attendant health problems in the area.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.615-627
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• 2002

The purpose of this study was to examine the eating habits and nutrient intake of industrial workers who work day and night shifts. In the area of percentage of skipped meals, the day shift workers responded that they usually skipped breakfast and the night shift workers often skipped lunch and dinner. The day shift workers answered that they skipped meals because of lack of time. The night shift workers cited poor appetite as their main reason for skipping meals. The intake of calories, Vitamin $B_2$ and calcium of the industrial workers who worked day and night shift was lower than the Korean RDA. The intake of iron of the male night shift workers was lower than the Korean RDA The intake of calories, protein, calcium, iron, Vitamin $B_2$and niacin, vitamin C of the female night shift workers was lower than the Korean RDA. In the area of nutrient intake, the night shift workers both male and female got lower scales than the day shift workers. The nutrient intake of the female night shift workers was the worst. Because they cook for themselves and live alone, their nutrient intake and eating habits were bad. The night shift workers were worse than the day shift workers and the female night shift workers were the worst. Considering the above results, night shift workers should correct their poor eating habits, their nutrient intake and have a well-balanced diet.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• Journal of Nutrition and Health
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• v.22 no.3
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• pp.149-158
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• 1989

To investigate the nutritional quality of packaged meals produced by packaged meal manufactures, a nutritional evaluation was conduced. Samples examined in this study were 95 Products which composed of 86 Doraks, 7 Kimplabs and 2 Yubuchopabs Produced in packaged meal manufactures in Seoul City and Kungki-do province The distribution of food groups showed that amounts of animal foods were abound, but amounts of green vegetables, limited in Dosirak comparing to one meal RDA levels. Amounts of meats, fishes and shells are increased more than amounts of egged and legumina with increase of price of Dosirak. The total kinds of food and the amounts of certain food in Kimpab and Yubuchopab were lower than Dosirak. The energy and protein contents of Dosirak were found to be higher than one meal RDA levels, with exception of protein content in Dosirak of the price 1000 won. The contents of energy and protein in Kimpab and Yubuchopab are less than one meal RDA levels. Calcium and iron contents in Dosirak, and calcium content in Yubuchopab were present in excess compared to the one meal RDA. However, In Kimpab, calcium and iron contents were lower than the one meal RDA. On the whole, vitamin contents of Dosirak were sufficient whereas vitamin contents of Kimpab and Yubuchopab were lower than the one meal RDA. Number of side dishes used in Dosirak were 6-23 items depending on prices. Guidelines were suggested for effective nutritional quality control of packaged meals.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.