• Korean journal of food and cookery science
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• v.15 no.6
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• pp.565-578
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• 1999

A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender(p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.149-157
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• 1994

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.300-305
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• 1999

The purpose of this survey was to study nutrition knowledge dietary attitude purpose value of meal and monthly food expenditure in the house wives. The survey was conducted from September 1 to October 20 in 1998. The results were summarized as follows. Nutrition knowledge of the 30s and 40s group were higher than that of the other group. Dietary attitude of the 20s group was lower than that of the other wives. House wives tended to choose food for the pleasure of its taste and intake of nutrients. There was a significant positive correlation between nutrition knowledge and dietary attitude. The diet-ary attitude and nutrition knowledge were significant positive correlations with food diversity. There was negative correlation between age and nutrition knowledge.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.23-28
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• 2011

The pine wood meal was ozonated in acidic water. A 91.3% of lignin and 13% of polysaccharides in pine wood meal were degraded with 180 min ozonation. The phenolic hydroxyl groups of lignin in ozonated wood meals were increased with ozonation time. The vanillin content in nitrobenzene oxidation products of lignin is decreased with 10 min. ozonation and it was slightly increased with ozonation time. The sugar composition of ozonated wood meals showed that the hemicellulose was more susceptible to ozonation than cellulose. The crystallinity of ozonated wood meal was increased.

• Journal of Nutrition and Health
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• v.26 no.4
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• pp.443-454
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• 1993

The purposes of this study were to analyze the work patterns of selected hospital foodservices by Work Sampling methodology, and to investigate the relationship among operational factors affecting productivity. The hospitals were classified into 3 groups by the percentage of patient meals, and the percentage of special patient diet, and the menu items of patients meals. The groups clustered were characterized by productivity. Work Sampling methodology was utilized to analyze the work patterns of hospitals with selected 3 hospitals to investigate the productivity the productivity and labor times used in each work functions. Productivity index analyzed by Work Sampling were 10.36 min/meal, 10.95 min/meal, and 12.19 min/meal, respectively X, Y, Z hospital. Z hospital was significantly different from time used in direct work function and delay. Direct work function time was the highest, delay the lowest in Z hospital. The relation between the results of Work Sampling and the productivities of 3 groups showed not by delay but direct work function in the classification used in this study.

• Journal of Nutrition and Health
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• v.10 no.3
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• pp.48-55
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• 1977

A communal feeding program has been managed mostly by the Sae Ma Eul Women's club of agricultural cooperatives during busy days of farming in rural Korea and spreading rapidly throughout the country since a couple of years ago. Four communal feeding villages from 3 provinces in Korea were purposively selected. The food and nutrient intake of 524 participants were measured by the Precise-Weighing method for 3 days from October $7{\sim}16$ 1976. Total amount of food consumed per participant per two meal day was 1456 grams, greater than national average. Two meals that the communal feeding program provided to farmers under the intensive work of harvesting were supplying enough calories and all other nutrients except the riboflavin. There was a variation among CF villages but overall the nutrient intake was good and had balanced meals. This investigation is a part of the study on nutrition supported by a grant from USAID.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.424-431
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• 2019

The purpose of this study is to analyze and evaluate the key success factors for the fast food industry in the region of Lahore Pakistan. Fast food concept developed very speedily in the last few years in Lahore region. The success or failure of a fast food industry based on some factors like Physical environment, Brand-name, Food quality, Price, Taste, Promotional activity, Habitual consumption, Health threats, Consumer expectation, and Family meal. To identify which of these factors has a greater influence on consumer satisfaction, four fast food restaurants such as McDonald's, PIZZA HUT, KFC, and subway were targeted randomly. The proposed research is quantitative in nature and for data collection; a random sampling technique was used. A questionnaire survey answered by 273 people was considered in this research. Data have been analyzed through statistical techniques. It is observed that Brand name, Food quality, Physical environment, Health threats, Price, Family meals, Habitual consumption, and Consumer expectation showed significant impacts on Fast food industry compared to other factors evaluated herein.

• Food Science and Industry
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• v.50 no.1
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• pp.57-66
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• 2017

Home meal replacements (HMR) are kinds of convenient foods as cooked or semi-cooked foods, which are produced outside of home, to eat directly or after simple cooking in substitution for traditional home meals. Recently the market size for HMR is expanding rapidly around the world due to the changes of global consumer trends, growth of single-person household, increase in economic participation of women, aging population, and so on. The Europe takes over 52.4% of the global market share for HMR in global HMR market, and North America, Asia-Pacific, and Africa-Middle East are following. The most popular HMR products in US and Europe are frozen foods, whereas the market share of chilled products in Asia including Japan, South Korea, and Vietnam are much higher than that in US and Europe. Currently, the trends in HMR is focus on the expansion of the list of products that replace for meals with simple cooking, but it is expected that nutrition-enforced HMR product for aged persons or patients who live alone are requested for the further growth of the HMR market.

• Proceedings of the KSCN Conference
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• 2000.11a
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• pp.99-99
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• 2000