• Korean Journal of Health Education and Promotion
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• v.13 no.2
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• pp.69-96
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• 1996

This study was conducted to investigate the awareness and practice level of health food intake and use the information for the development of Public Health Policy and Health Education Program in order to help healthy dietary life. The interview was done by trained surveyors on 1, 143 city dwellers who were selected randomly from Oct. 2, to Oct. 21, 1992. The results are summarized as follows: 1) General characteristics of subjects; Among 1, 143 respondents, there were more female(53.8%) than males(46.2%) and the age group of 20-29 account for the hightest portion, 46.7%. As for the education levels, 45.3% of the subjects were college graduates. And 38.9% of the subjects were students. 2) The percentage of subjects who assess themselves ‘Healthy’ was 46.7% and ‘Not Healthy’ was 17.4%. 3) The subjects who have irregular meals(3 times a day) was 48.7%, the rate of females was higher than males. The proportion of unmarried subjects, people with low economic level, high education level, and students was high. 4) As for the amount of 1 meal, 72.4% was ‘moderate’, 16.3% was ‘too much’ amount, which was higher in 19 years old, single, low economic level, elementary school graduate, than other groups. 5) As for the eating speed, 40.2% was fast, which was higher in single(44.3%), in low economic level(50.0%). college graduate(44.9%), student(44.7%) than other groups. 6) As for the level of preference to hot and salty food, 25.7% preferred to have hot and salty food. The difference in the degree of preference to hot and salty food by age and economic level was significant. 7) With regard to the individual food taste, the subjects who prefer to meat and fried food were 12.3%. Which was higher in the group under 19 years old, single, and college graduates. 8) With regard to having a snack, 38.7% have a snack. By characteristics, the subjects who have a snack were higher in female, under 19 years old, single, high economic level, apartment dwellers, college graduate, and student than other groups. 9) As for the coffee intake amount per day, 39.8% of subjects was more than 3 cups daily. 10) With regard to the self-assessment of body weight, the subjects who assess themselves over body weight had late dinner time. 11) As for the correlation among related variables, the age and taking breakfast was positive correlation. And sex and drinking alcohol was positively associated while age had negative correlation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.408-417
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• 2012

This study examined the satisfaction of a school milk program as well as the preference of school milk and flavored milk. The subjects of this study were $4^{th}$ , $5^{th}$ and $6^{th}$ grade students in 4 different elementary schools, who were attending the school milk program in Ulsan. The survey was conducted from April 10, 2009 to April 30, 2009. Of the 403 questionnaires distributed, 347 responded and analyzed (usage rate: 86%). The results were as follows. Of the 347 respondents, 53.9% were boys and 46.1% were girls. 34%, 31.1% and 34.9% of the students were $4^{th}$, $5^{th}$ and $6^{th}$ graders, respectively. Second, 80.1% of the students reported 'have milk everyday', and 89.9% of the students reported 'have milk as it is'. Third, the overall satisfaction with the school milk program was 3.32 based on a 5-point likert scale, the 'guidance of nutrition teachers and class teacher' was 3.21 and 'taste of school milk' was 3.37. There were significant positive correlations between the school milk satisfaction variables and overall satisfaction (p<0.01). Fourth, the preference for school milk was 3.33. The preference for flavored-milk were 3.63 (coffee milk), 4.44 (chocolate milk), 4.16 (strawberry milk), 4.26 (banana milk) and 3.53 (black bean milk). Fifth, to improve the school milk program, 85.9% of students wanted a provision for flavored milk. In conclusion, schools need to find a way to increase the satisfaction of the school milk program and the preference of school milk to increase the milk intake of students. Nutrition education for students and parents should be conducted systematically and choices for various kinds of milk and milk products should be given to the students.