• Journal of the Korean Society of Food Culture
• /
• v.36 no.6
• /
• pp.542-554
• /
• 2021

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user's perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.5
• /
• pp.634-643
• /
• 2023

Chronic obstructive pulmonary disease (COPD), one of the leading causes of death worldwide, is caused by repeated exposure to harmful matter, such as cigarette smoke. Although Lilium longiflorum Thunb (LLT) has anti-inflammatory effects, there is no report on the fermented LLT bulb extract regulating lung inflammation in COPD. Thus, we investigated the protective effect of LLT bulb extract fermented with Lactobacillus acidophilus 803 in COPD mouse models induced by cigarette smoke extract (CSE) and porcine pancreas elastase (PPE). Oral administration of the fermented product (LS803) suppressed the production of inflammatory mediators and the infiltration of immune cells involving neutrophils and macrophages, resulting in protective effects against lung damage. In addition, LS803 inhibited CSE- and LPS-induced IL-6 and IL-8 production in airway epithelial H292 cells as well as suppressed PMA-induced formation of neutrophil extracellular traps in HL-60 cells. In particular, LS803 significantly repressed the elevated IL-6 and MIP-2 production after CSE and LPS stimulation by suppressing the activity of the nuclear factor kappa-light-chain-enhancer of activated B (NFκB) in mouse peritoneal macrophages. Therefore, our results suggest that the fermented product LS803 is effective in preventing and alleviating lung inflammation.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.487-498
• /
• 2010

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi", followed by "galbigui", "guksu", and "bibimbap".

• Journal of Microbiology and Biotechnology
• /
• v.26 no.12
• /
• pp.2036-2042
• /
• 2016

We evaluated the potentials of 10 isothiocyanates (ITCs) from cruciferous vegetables and radish root hydrolysate for inhibiting the growth of oral pathogens, with an emphasis on assessing any structure-function relationship. Structural differences in ITCs impacted their antimicrobial activities against oral pathogens differently. The indolyl ITC (indol-3-carbinol) was the most potent inhibitor of the growth of oral pathogens, followed by aromatic ITCs (benzyl ITC (BITC) and phenylethyl ITC (PEITC)) and aliphatic ITCs (erucin, iberin, and sulforaphene). Sulforaphene, which is similar in structure, but has one double bond, showed higher antimicrobial activity than sulforaphane. Erucin, which has a thiol group, showed higher antimicrobial activity than sulforaphane, which has a sulfinyl group. BITC and iberin with a short chain exhibited higher antimicrobial potential than PEITC and sulforaphane with a longer chain, respectively. ITCs have strong antimicrobial activities and may be useful in the prevention and management of dental caries.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.2
• /
• pp.83-102
• /
• 1999

The several sacrificial rites foods in east coast areas Kyungpook province, Pohang, Youngduk, and Uljin, were surveyed. For the anniversary menorial service, the food items in these reas were mainly rice(Bab'), soup(Guk'), stew(Tang'), fruits, neats and fishes, alcohol which are the typical food items for any other area in Korea. In this east coast area, the seaweed was used more often than in inner land area for this rite food. Four kinds of rice cake(Ddeok' or Pyun') were surveyed for this rite. For the baked food item(Geuk'), the fish squid and the Alaska pollack were used frequently for Geuk'. For the fruits dishes, 3 items were the basic. Tang' which was made with the various fishes, were used very frequently. For the religious memorial service for god to guard the household, the displayed food items were different from depending on the type of the god to guard the household, however, the general display of the food items was almost the same as in land area. For the winter sacrificial rite, the boiled rice(97%) and Bakpyun' was used mostly for the Ddeok'. For the Guk', bean sprout was used mostly, however, the seaweed soup was also used(7%). The fish Tang' was the most used one(35%). For young-deung-je', which implied th safe guard of the household, most of the food items are similar to those of the normal sacrificial rite, however, the fishes which were not fishy were used. The housekeeper arranged the rite to catch a large amount of the fishes and to hope the wellbeing of the household, Poong-yer-je is so called as Byul-sin-gud'(a practice of an exorciser). The food items for this Poong-yer-je' were almost similar to those of the winter sacrificial rite, however, Geulpyun' was mostly used for the Pyun'. In addition that, the red-bean Si-ruddock', Baekpyun', and Yung-ddock'(a dragon cake) were used for this rite, At the end of the sacrificial rite, Yong-ddock' was served to the dragon king which was believed in sea.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.10
• /
• pp.219-238
• /
• 1999

Obestity, characterized by an excess accumulation of fat, is a detriment to good health and wellbeing. It is easy for individuals to take on excess fat as soon as enough food and leisure are available in a society, causing an imbalance between energy intake and energy expenditure. Although there has been disagreement as to which side of this energy equation is more important in th epidemic of obesity, both sides are certainly involved. I think the prevalence of obesity begins with infancy. It seems to be relatively constant throughout childhood. Some retrospective studies have suggested that there is a direct progression from a fat chile to a fat adult. Obesity has been associated with excess mortality in many studies. The effect of obesity on cardiovascular disease has not always been an independent one, but has generally been through exacerbation of other rish factors such as hypertention, diabetes, hyperlipedmia, galbladder disease, gout and cancer of the grease and endometrium. The weights of identical twins raised in separate homes have been reported to be similar, thereby suggesting that heredity contributes significantly to weight. Overweight and obesity are by far greater health problems for many people in our society. Therefore in this paper we consider the relationship between body energy balance and problems of obesity. Whatever the weight of the person, the goal of the nutritionist and health care workers is to find solutions that will allow persons to feel better about themselves.

• Journal of the Korean Society of Food Culture
• /
• v.14 no.2
• /
• pp.155-165
• /
• 1999

The issue of health and nutritional wellbeing becomes one of the utmost concerns for the welfare of the elderly in a society of increased aging populations. This study was conducted to assess nutritional state and to identify possible dietary factors that might influence health and nutritional state of the free living elderly women. Two hundred sixty two elderly women, aged 60-90 who are actively participating in a continuing education program for the elderly in Seoul area, were interviewed using a dietary habit questionnaire and a 24-hour recall. Anthropometric measurements such as heights, weights, body mass index, and tricep skinfolds and dental status were significantly different between the two age groups, <75 and ${\geq}$ 75 years of age. Sixty eight percent of the subjects were using nutritional supplements regularly, in the descending order of vitamin-mineral supplements(40%), botanicals(27.6%), tonic drinks(16%), and health foods(13.2%). For hot beverages, our study subjects drank coffee (33.6%) and green tea (17.9%) frequently, followed by doongulae, job's tears, citron and kyulmyung tea. With regard to micronutrients, vitamin C intake was found to be lower in the group aged over 75 compared to that below 75 (p<0.05). Calcium intake was significantly higher among the elderly with good dental status followed by the groups with gingivitis, denture, and missed teeth with poor chewing abilities (p<0.05). The amount of personal spending money was found to be a significant contributing factor (p<0.05) to the energy and nutrient intake in an individual. The results of the present study can be applied to the identification of the possible factors that might intervene the aging process, to the planning of the nutrition education program, and to the development of health food products for the promotion of health and nutrition of the elderly women.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.820-831
• /
• 2010

This study was conducted to investigate the relationship between long naming of beverages and its effect on people's perception by gender. The survey was conducted in the Seoul area from March 10 to May 10, 2010. Approximately 59% of male and 41.8% of the female respondents were randomly selected from university students aged 20 to 29-years. Most (79.8%) of the students responding to the survey showed a preference for beverages. "Long-named beverages with ingredients listed" were considered the most reliable and ranked highest at 3.74, A significant difference was observed between males and females. "Long-named beverage that were made from domestic agricultural products" were regarded as the most healthful and ranked highest at 4.01. A significant difference between males and females was also observed. Long-naming influences a customer's purchasing tendency. In particular, women were more influenced by a sense of wellbeing when they purchase, because they are more interested in losing weight and being healthy.

• The Journal of the Korea Contents Association
• /
• v.8 no.11
• /
• pp.347-355
• /
• 2008

This research has been conducted against Cheong-Ju undergraduate students. A total of 213 questionnaires was used for the data. The first purpose of this research is to analyze eating habits of food-related lifestyle of the students. The second purpose is to classify them into groups depending on their food-related lifestyle. The third purpose of this research is to identify eating out behavior patters among the groups classified by food-related lifestyle. Based on the information obtained from those results, this study would help restaurants have their marketing strategies. From the factor analysis, 6 factors of "popular-oriented group", "health-oriented group", "safety-oriented group", "decoration-oriented group", "tasted-oriented group" and "wellbeing-oriented group" were extracted. Additionally, "safety type group", "passive food groups" and "high-interest in foods group" were classified from the cluster analysis.

• Journal of Plant Biotechnology
• /
• v.41 no.3
• /
• pp.123-126
• /
• 2014

This paper is suitable for household plant factory by design and using both energy-saving LED and solar technology. Conventional household plant factory only depending on natural sunlight is sensitive for the change of external environment. Another a big problem of conventional common household plant factory is large power consumption. Recently interest in wellbeing food such as chemical-free is increased abruptly. To solve these two problems, this paper describes hybrid type of household plant. In particular, reducing the power photosynthesis photon flux density (PPFD) is kept uniform to enhance the growth of the plant. Ambient light sensor is adopted for the control of proper combination of sunlight and LED to keep PPFD constant.