• Journal of the Korean Dietetic Association
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• v.30 no.3
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• pp.181-191
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• 2024

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B₁ levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.430-440
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• 2021

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.324-335
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• 2021

As the COVID pandemic has been prolonged, 'Contact-free' has emerged as a major trend keyword. Naturally, most people don't go out and eat at home. As a result, sales of products that can easily cooked such as 'meal-kits' have increased remarkably. Although the number of vegetarians is increasing rapidly in Korea, the domestic market has not been activated. Most vegetarians are cooking or eating HMR together due to the lack of vegetarian restaurants and vegetarian menus. According to the survey, the subjects perceive meal-kit as positive as their experience with meal-kit expanded, and this positive perception and the need for vegetarian meal-kits had a positive effect on the purchase intention of the vegetarian meal-kit. This study presents the direction and potential for development of vegetarian meal kits that meet consumer needs. It will be used as a basis for the development of products and expansion of the market for vegetarian meal-kits.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Food Science and Industry
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• v.49 no.4
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.