• 한국식품조리과학회지
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• 제32권4호
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• 동아시아식생활학회지
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• 제24권6호
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• pp.943-953
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• 2014

The purpose of this study was to examine the influence of selection attributes of restaurants specialized in Yaksun food on purchase intentions and satisfaction level of consumers as well as mediating effects of value awareness of Yaksun food on relationships among the variables. The subjects in this study were 200 female adults in Seoul and Busan. The findings of the study were as follows: First, purchase intentions for Yaksun food were positively influenced by food quality, human service, and health effect among selection attributes for restaurants specialized in Yaksun food. Second, customer satisfaction with Yaksun food was positively affected by food quality and human service among selection attributes. Third, purchase intention for Yaksun food and customer satisfaction were positively influenced awareness of functional value, emotional value and economic value of Yaksun food. Fourth, awareness of emotional and economic value of Yaksun food had mediating effects on relationships between selection attributes for restaurants specialized in Yaksun food and purchase intentions, and awareness of functional value of Yaksun food had mediating effects on relationships between the selection attributes of restaurants specialized in Yaksun food and customer satisfaction. The findings of the study illustrate that selection attributes for restaurants specialized in Yaksun food and value awareness have an impact on purchase intentions and customer satisfaction, and value awareness of Yaksun foods has mediating effects on the relationship of selection attributes with purchase intentions and customer satisfaction.

• 동아시아식생활학회지
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• 제22권2호
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• pp.208-218
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• 2012

This study investigated the utilization status and awareness of adults living in Daegu and Gyeongbuk region. Frequencies, t-tests, ${\chi}^2$ tests, analysis of variance, Duncan's multiple range tests, and Spearman rank correlation were conducted by SPSS Windows V.18.0. Sixty-five percents of the respondents purchased Yaksun ingredients and cooked at home, 54% purchased cooked Yaksun at food shops of markets or department stores, and 82% purchased Yaksun at specialty stores. Many respondents answered that the main motivation for use of Yaksun was for improving health. Sixty-six percent of the respondents used Yaksun less than one time per month. Yaksun cooked with chicken was the most favorite Yaksun menu item. In addition, sanitary management of Yaksun ingredients was the most important item for distribution of Yaksun. Most respondents answered that Yaksun was more expensive than general foods. However, respondents demonstrated positive awareness regarding the function and efficacy of Yaksun for improving health.

• 동아시아식생활학회지
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• 제23권2호
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• pp.133-140
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• 2013

The purpose of this study was to investigate perception and awareness of yaksun and willingness to eat yaksun in the future, and to examine the factors affecting intake behavior of yaksun of adults in Daegu and Gyeongbuk region. The data were collected in April, 2011 through a self-administered questionnaire. Chi-square test, t test, and binary logistic regression were conducted by SPSS Windows V.19.0. The results were as follows. Almost sixty-six percent of the respondents answered that they knew yaksun. The perception level of yaksun for the intake respondents was higher than that of non-intake respondents. Additionally, many respondents agreed to varied menu development and convenient-food development of yaksun. Intake respondents showed higher level of agreement for the varied menu development of yaksun than non-intake respondents. On the other hand, four fifths of the respondents showed that they would be willing to eat yaksun in the future. The level of willingness to eat yaksun in the future for the intake respondents was higher than that of non-intake respondents. Additionally, the respondents who knew yaksun showed higher level of willingness to eat it than those who did not know it. Finally, the result of binary logistic regression analysis for intake behavior of yaksun showed that gender, educational level, and the awareness of yaksun were significant. On the basis of these results, not only the promotion of yaksun to consumers but also the development of convenient foods, varied menus for different age groups, and menus with cheap prices are needed to raise yaksun popularity.

• 한국식생활문화학회지
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• 제28권4호
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• pp.339-347
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• 2013

Yaksun, a medicinal diet, has been traditionally prepared and applied (based on theories in oriental medicine) for the modulation of disease symptoms and signs. However, restaurants that serve and claim Yaksun mainly focus on stamina foods. A consistent definition of Yaksun has not been provided, which can confuse the public interpretation of Yaksun. The purpose of this study was to investigate the perception of Yaksun in Korean adults living in Seoul, Gyeonggi, and Chungbuk regions. Among the participants (M=55, F=168, 25y), only 10.4% understood the definition of Yaksun (mainly through the broadcast media). The frequency of Yaksun consumed when eating out was 2~3 times per month in 50.2% of participants. The main reason for choosing a Yaksun menu (46.3% of participants) when eating out was for health. The mean satisfaction score of Yaksun was $3.5{\pm}0.8$ on the five point Likert scale. Participants highly agreed ($3.8{\pm}0.8$) that Yaksun is composed of nutritious foods combined with oriental medicinal herbs for the treatment of disease, which was significantly higher in groups with learning experience on Yaksun (p<0.05). Interestingly, participants showed neutral to the description, that a diet without oriental medicinal herbs is not Yaksun ($3.1{\pm}1.0$), which was significantly different between genders (p<0.05). Men recognized more than women that Yaksun should be based on oriental medical theory (p<0.05) and should be prepared for the prevention or treatment of diseases (p<0.05). In conclusion, the concept and terminology of Yaksun need to be defined and publicized in modern diet.

• 한국식생활문화학회지
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• 제33권4호
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• pp.354-362
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• 2018

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people's health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

• 대한예방한의학회지
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• 제18권2호
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• 한국식품조리과학회지
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• 제30권6호
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• pp.735-745
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• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.

• 동의생리병리학회지
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• 제29권4호
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• pp.295-304
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• 2015

The purpose of this study was to systematically review published articles on Yaksun studies and provide understanding on current and future studies with Yaksun and medical treatment with food. We performed systematic review on the Yaksun studies published recent 16 years from 2000 to 2016 using seven Korean database on research articles. We found 90 articles are relevant for the analysis. The articles on Yaksun were significantly increased since 2005. As for the research field, Food Science (39 articles, 31.0%) and Tourism (20 articles, 15.9%) were dominant throughout the years. Researchers from Science of cookery (35 articles, 35.0%) and Food and Nutrition (32 articles, 32.0%) were found to be most frequent. The prime type of research on Yaksun were the We found that the Survey (49 articles, 52.7%) was the most frequent research method and basic research for providing related data (41 articles, 45.6%) was easily found as for the purpose of the article. We found that there were insufficient reports on clinical efficacy of Yaksun, especially with the treatment of diseases. The interest of medical professionals is needed for the better understanding on the medical use of Yaksun and therapeutic diet which has potentials for integrative medicine.

• 한국조리학회지
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• 제9권4호
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• pp.191-202
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• 2003

21세기 화두를 한마디로 말하면 건강일 것이다. 건강을 위해서 각종 운동 방법 및 운동기구와 건강 보조식품의 판매가 급성장을 하고 있으나, 우리가 섭취하는 음식 즉 식단에 대해서는 무관심하다. 예전에 비해 먹거리인 식재료는 매우 풍부해졌으나 영양 불균형은 오히려 증가하는 추세이며, 잘못된 식생활 습관으로 발생하는 만성질환인 성인병과 생활 습관병의 발생은 심각한 사회적 병리현상으로 나타나고 있다. 따라서 식품도 이젠 맛, 영양을 강조하던 단계에서 인체의 생리적 기능 항진과 질병의 예방 및 치료가 가능한 기능성 식품으로 발전하고 있다. 약선은 동양철학 및 동양 의학의 원조라고 할 수 있는 중국의 의학과 화려한 음식 문화가 만들어낸 것으로 음식에 한약재의 유용성분을 넣어 기능성을 살린 먹거리로 한의학의 약식동원을 기본 이론으로 하고 있다. 중국약선에서는 식품을 차거나 시원한 식품인 한량(한량), 따뜻하거나 뜨거운 (온열) 식품, 즉 한(한), 량(량), 온(온), 열(열) 4가지로 분류하고, 쓴맛(고), 단맛(감), 매운(신), 짠맛(함), 신맛(산) 등 5가지 기본맛으로 식품을 구분하고 있다. 약선식품의 작용은 질병의 예방과 신체 장기를 자양하거나, 기혈, 골격, 피부 등을 자양하고, 노화방지와 질병의 치료작용이 있다. 우리나라에서는 일부 궁중음식원과 산사 음식에서 약선 개념을 도입하고 있으나 아직까지 체계적인 이론 정립과 연구는 미비한 실정으로 본 연구를 통해 궁중의 약선 관련 문헌을 고찰해 보고, 우리나라 실정에 적합한 약선의 도입과 연구발전에 필요한 기본자료로 제공하고, 약선을 이용한 새로운 건강 기능성 조리개발에 도움이 되고자 하였다.