• 동아시아식생활학회지
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• 제6권3호
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• pp.435-444
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• 1996

This study was designed to observe the degree of dietary llife, nutritional knowledge and health condition in the elementary student. The subject of this study is 5th grade students of elementary school that provided meals and not. The results of this \ulcorner요 are summarized as follows. \circled1 The dietary life of subjects is relatively regulat and they took Korean style as meals. \circled2 The nutritional knowledge of subjects was not significantly different between providing school meal and non-providing school meal. \circled3 The phsical condition of students with non providing school meal was significantly better than providing school meal. \circled4 In the mental condition of subjects they were not significant difference between providing school meal and non-providing school meal. It is necessary to develop the nutrition education program to recognize the importance of nutrition and health.

• Nutrition Research and Practice
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• 제2권2호
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• pp.100-106
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• 2008

We examined dietary habits, food intakes, health status, and school and community life of meal skipping children, and investigated factors predicting meal skipping of children. A sample was composed of 944 children in low-income families who were provided with public meal service. The sample was obtained from the Survey of Meal Service for Poor Children conducted by the Korea Institute for Health and Social Affairs in 2007. Meal skipping was significantly associated with a lower nutrition and health status, and poor school performance of children, as hypothesized. The school age of child, family structure, region, job of caretaker, concern about diet, and the child's visit to welfare center significantly predicted frequency of meal skipping. We suggested a few implications for community practice to reduce meal skipping of children.

• Journal of the Korean Data and Information Science Society
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• 제17권4호
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• pp.1119-1127
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• 2006

The purpose of this study is to identify relationship among motivation factor, hygiene factor, and job satisfaction of school meal chefs. The respondents included 155 school meal chefs in the survey. Data was analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results was obtained : hygiene factor was influenced directly and positively by the job satisfaction of school meal chefs. But motivation factor was not influenced directly and positively by the job satisfaction of school meal chefs.

• 동아시아식생활학회지
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• 제22권4호
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• pp.440-451
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• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• 대한지역사회영양학회지
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• 제24권1호
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• pp.47-59
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• 2019

Objectives: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents. Methods: The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a ${\chi}^2-test$ or ANOVA. Results: Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p<0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p<0.05), preferred food (p<0.001), and meal type (p<0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency. Conclusions: Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.511-514
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• 2003

Previously, we reported that a diet including sesame meal (SM) increased plasma total and high-density lipoprotein (HDL)-cholesterol concentrations in goats. In the present study, the components in the sesame meal that can increase plasma total and HDL-cholesterol concentrations have been examined. In experiment 1, we gave goats defatted sesame meal diet (DSM) to investigate the influence of ether extract fraction remained in sesame meal. Corn gluten meal diet (CGM) was also fed to goats as a high-protein diet to examine the influence of high dietary protein level caused by usage of sesame meal. Plasma total and HDL-cholesterol concentrations of goats fed DSM and CGM did not change during experimental periods though they were elevated by feeding SM. In experiment 2, the influence of sesame oil and corn oil added in diets on plasma total and HDL-cholesterol concentrations in goats was investigated. Plasma total and HDL-cholesterol concentrations were increased by feeding both corn oil diet and sesame oil diet. In conclusion, the increase in plasma HDL-cholesterol concentration by feeding sesame meal was resulted by the effect of ether extract fraction including sesame oil or some lipid-soluble components remained in sesame meal.

• Nutrition Research and Practice
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• 제3권4호
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• 통합자연과학논문집
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• 제4권2호
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• pp.137-142
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• 2011

This study was performed in order to examine the statistical quality control of environmentally-friendly agricultural products(EF AP) and they using school meal service whether to be influences to EF AP recognition of it's parents. As a results of above research, we can make a conclusion the elementary and middle school meal service using the EF AP leads to the recognition change to parents affirmatively in Jeollanam-do.

• 한국조리학회지
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• 제15권4호
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• pp.115-130
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• 2009

대학교급식은 큰 물가 상승에도 늘 그에 못 미치는 가격 상승이 이루어졌다. 따라서 학교급식의 질적인 하락과 학생들이 학교급식에 대한 신뢰도의 저하는 학교급식의 발전 차원에서 혁신적인 이미지 갱신을 필요로 하며, 학생들이 허용할 수 있는 범위 내에서의 적절한 가격 상승이 요구되어 진다. 따라서 본 연구는 대학교급식의 가격 상승 허용 평가에 관한 연구로 대학급식을 이용하는 학생들의 이용 행태와 이용 식당, 대학급식의 가격대, 대학급식의 경영 형태에 따라 가격 상승 허용율에 영향을 미치는지에 관해 분석하고, 이에 따른 대학급식의 가격수용성에 대하여 알아보고자 하였다. 학생들은 가격의 상승에 대한 민감한 반응을 보이고 있었으며, 학교급식의 가격 상승에 대하여 반대하는 이유는 가격에 비하여 학교급식의 질적인 향상이 이루어지지 않기 때문이 라고 응답하였다. 학교급식의 질은 외부 식당에 비해 학교급식의 가격대의 만족도를 평가한 결과, 학교급식의 질이 낮게 평가되었다. 그러나 학교급식의 가격 수준이 높을수록 외부 식당의 가격에 비해 학교급식이 싸지 않다라고 응답하는 응답자가 많은 것은 학교급식과 외부 식당과의 가격 비교에서 별다른 차이가 없는 것으로 나타났다. 또한 교차분석을 실시한 결과, 대학생들의 이용 행태에 따른 이용 식당과 가격 상승 허용율 간에는 유의적이 차이가 있음을 알 수 있었고, 대학급식 가격대와 가격 상승 허용율 간에는 유의적인 차이가 없음을 알 수 있었으며, 대학급식의 적절한 경영 형태와 가격 상승 허용율 간에 유의적인 차이가 있음을 알 수 있었다. 본 연구에서 외부 식당과 대학 식당을 비교하여 가격 적정과 식당의 질에 대해 평가하였다는 것을 한계점이라 할 수 있다. 그러나 대학생들이 학생 식당을 이용하는 가장 큰 이유 중 두 번째로 중요한 요인이 가격요인이었다는 점에서 앞으로 대학급식의 발전에 기초자료가 될 것으로 사료된다.

• International Journal of Internet, Broadcasting and Communication
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• 제14권2호
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.