• 한국생활과학회지
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• 제13권6호
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• pp.1047-1053
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• 2004

The purpose of this study is to assess students' attitude and satisfaction of university foodservices. We conducted a survey for this study using questionnaires with 400 university students. A total of 344 students answered with a usable response rate of 86.0%. We performed a statistical data analysis using SPSS program for $X^{2}-test$ and t-test. Students visited university foodservices more frequently for lunch than for breakfast or dinner. Students' food choice depended on taste of food. The main reasons for using university cafeteria included 'a low price' and 'economy of time'. The prior complaint factor on university foodservices was 'taste of food'. Students were more satisfied with a price than other factors. They marked 'a variety of menu' as the least satisfied. The matters, such as 'more delicious food' and 'more various menu' were pointed out for improvement. In conclusion, developing tastier food and diversifying a menu are required to enhance the quality of university foodservices.

• Nutrition Research and Practice
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• 제13권6호
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.

• 한국조리학회지
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• 제17권4호
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• pp.88-103
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• 2011

본 연구의 목적은 대학구내식당 푸드 코디네이션에 대한 학생들의 만족도를 조사하여, 메뉴 품질요소인 푸드 코디네이션의 발전에 기여하고자 한다. Amos 7.0을 이용하여 연구 구조모형(overall model)을 그래픽 작업을 수행하여 검증한 결과, 다음과 같은 결과를 얻었다. 첫째, 내부시설 만족도에는 음식형 태, 음식색채, 식기크기, 식기색채가 긍정적 영향을 미치고 있어, 음식의 형태나 색깔, 그리고 식기의 크기와 색채에 대한 만족이 높을수록 내부시설에 대한 만족이 향상되는 관계로 나타났다. 둘째, 인테리어 만족도에 영향을 미치는 요인은 음식크기, 음식색채, 식기색채로 나타나 음식과 식기의 색채 및 음식크기에 대해 만족도가 높을수록 인테리어에 대한 만족도 향상에 기여하는 것으로 파악되었다. 셋째, 내부조명만족도에는 음식색채와 식기색채가 긍정적 영향을 미쳐, 음식과 식기의 색채에 대해 만족할수록 내부조명에 대한 만족도 향상에 기여하는 것으로 파악되었다. 넷째, 내부시설, 내부인테리어, 내부 조명 모두 음식만족도에 긍정적 영향을 미치고 있었으며, 내부시설, 인테리어, 조명에 대해 만족할수록 전반적인 대학구내식당 음식 만족도 향상에 기여하는 것으로 볼 수 있다. 그 중 표준화계수를 보면 인테리어데커레이션(0.460), 내부조명(0.310), 내부시설(0.183) 순으로, 인테리어데커레이션이 음식만족도 향상에 가장 중요한 요인으로 파악되었다.

• 한국식품영양학회지
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• 제18권3호
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• pp.175-191
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• 2005

This study carried out a survey of students in Gangwon province's general opinion and satisfaction with the school food-service programs implemented in Gangwon province. The method involved a survey of 1,500 elementary, middle, and high school students from 30 schools. The main results of this study can be summarized as follows: With regards to their general opinion of the school food-service programs, $70\%$ of the students answered that the size of the portions was appropriate. Moreover, the survey students answered that they were satisfied with the current method in which the food services. The elementary school students were found to be the best at maintaining public order when the food services were being conducted. The largest complaint which the students had towards these food service programs was the taste of the food itself. With regard to the students' degree of satisfaction with the school food service programs, the highest level of satisfaction with the atmosphere during meal times(3.88), followed by the degree of satisfaction with the food(3.27), and the school cafeteria environment(3.20), and the sanitary conditions of the food service facilities(3.14). The overall opinion and degree of satisfaction with school food service programs demonstrated significant differences, depending on the school level and type of food service.

• 한국식생활문화학회지
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• 제33권2호
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• pp.112-124
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• 2018

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

• 한국유기농업학회지
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• 제22권2호
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• pp.219-228
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• 2014

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

• 한국가금학회지
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• 제39권2호
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• pp.151-155
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• 2012

대학교 급식 식당은 대학생들의 닭고기 소비의 주요 장소임에도 불구하고 이에 대한 연구가 적었다. 본 연구에서는 대학교 급식 식당에서의 닭고기 사용 실태를 분석하고 소비확대 방안을 모색하기 위해, 주 소비자인 대학생들을 대상으로 설문 조사를 실시하고 결과를 분석하였다. 분석 결과 응답자의 79%가 닭고기를 좋아하는 것으로 나타났고, 수입산 닭고기 대신 국산 닭고기를 사용한 메뉴에 대해 4,426원을 지불할 의향이 있는 것으로 측정되어 기준 값인 3,000원에 비해 1,426원을 더 지불할 것으로 분석되었다. 이상의 결과를 통해 대학교 급식 식당에서의 국산 닭고기 소비 확대를 위해서는 일부 원가 상승으로 인한 가격 인상을 감수하더라도 맛 등의 품질을 높이고, 대학생들이 선호하는 메뉴를 개발할 필요가 있는 것으로 판단된다.

• 한국식품영양과학회지
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• 제23권3호
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• pp.420-428
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• 1994

The purpose of this study was to determine relationship among the observed frequencies of 12 beverages selected by college men and women according to sex, age, race and academic classification and to estimate consumption of milk according to sex, age, race and academic classification. The instrument consisted of a check list and four questions. The sample of 282 subjects, 149 college men and 133 college women, was made by the accidental choice method. Observations occurred in the university center cafeteria at the dinner meal. The significant relationship s were sex and race in association with beverage selections by all subjects. The proportion of men in the distribution who selected regular , carbonated soft drinks and the proportion of white students who selected any of the carobnated soft drinks were the influencies. The result of the study indicated that carbonated soft drinks were the most preferred items followed by milk, water, iced tea, fruit juices, coffee, cocoa, and tea.

• 대한영양사협회학술지
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• 제11권3호
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• pp.299-308
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• 2005

The purpose of this study was to investigate the college and university student's perception on the brand awareness of contract foodservice management company in Incheon area. The developed questionnaires were distributed to the college and university students in Incheon area from September 20 to September 24 in 2004. Total 198 questionnaires were used for the final data analysis with response rate of 82.5%. The results showed that 85 % of the students has known that the foodservice operation was managed by contracted management company, only 56.5% of them have known the exact name of contract foodservice management company managing their cafeteria. It was recommended therefore that contract foodservice management company need more efforts for widening public activities for their company's name.

• 한국생활과학회지
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• 제20권5호
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• pp.1059-1074
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• 2011

The purpose of this study is to provide a practical guide for planning the private and shared space of student housing for one person household by analyzing their satisfaction and preference. The data was collected through a questionnaire-survey from the students of the university in the city of Cheongju, Chungbuk. 191 samples were collected and analyzed by using SPSS-PC. The results are as follows: (1) this survey showed that most students are dissatisfied with private and shared spaces to narrow size, an unpleasant indoor environment, and incomplete facilities. (2) The most preferred housing type is an officetel in one room style because of its convenience. The majority of students preferred a bedroom, bathroom, kitchen and dining room in personal preferential order with a wide room, well-ventilated environment, and reasonable space zoning for planning the private space. Broad personal spaces with shared spaces such as a study room, cafeteria and health zone are in demand for unit planning. Therefore, to provide privacy for personal living and to develop community spirit, there needs to be a movement to better for community living by arranging optional shared spaces.