• The Korean Journal of Food And Nutrition
• /
• v.34 no.6
• /
• pp.576-583
• /
• 2021

The purpose of this study was to estimate the influence of the determinants for home meal replacement (HMR) purchase frequency before and after COVID-19. Multinomial logistic regression was applied to the 2018~2020 Consumer Behavior Survey for Food data from the Korea Rural Economic Institute (KREI). Gender, age, number of households, monthly income, use of eating out, delivery and takeout order service, HMR food safety concern, the frequency of cooking at home, grocery shopping, and eating alone were applied as the explanatory variables to explain HMR purchase frequency. The results are as below. Compared to the previous year, the growth rate of HMR purchase frequency in 2020 was relatively high, indicating that the COVID-19 outbreak acted as a catalyst. Unlike in 2018 and 2019, there was no statistical difference in the HMR purchase frequency between single- and multi-person households in 2020, with indicating multi-person households began to emerge as one of the major HMR consumption groups. Unlike 2018, the 2020 HMR purchase frequency showed a statistically positive relationship with those of grocery shopping and eating alone. There was a positive relationship between the frequency of eating out/food delivery orders and HMR purchases. The more often cooking at home occurred, the less HMR food was purchased.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.1
• /
• pp.1-14
• /
• 2005

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest $(3.97{\pm}0.65)$ for food preference, and vegetables ranked lowest for food preference $(2.46{\pm}0.68)$. Food preference in regard to cooking process indicated the highest preference was for fried foods $(3.80{\pm}0.68)$ and the lowest preference was for raw vegetables $(2.61{\pm}1.27)$ and namul $(2.85{\pm}1.13)$. Preference for taste ranked the highest $(4.30{\pm}0.91)$ but preference for looks recorded the lowest $(3.95{\pm}0.89)$. Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p<0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

• Applied Biological Chemistry
• /
• v.35 no.4
• /
• pp.219-226
• /
• 1992

The effect of freezing on cooking times, tastes and microstructures of beans were examined. Freezing was effective in shortening of cooking time and improving of the taste: while the cooking time was reduced to one-half by freezing, textures, flavors and overall acceptabilities of black bean and soybean were improved by freezing. A high correlation was found between sensory texture and Instron puncture force, and sensory texture was predictable from puncture force using equation. The microstructure of cotyledonary cells of soybean was characterized with thick cell wall and no difference was observed between frozen and non-frozen soybean. But the spherosome enclosing the protein body was destructed by freezing.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.216-225
• /
• 2013

This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was $3.06{\pm}0.32$, 'homesickness' score was the highest ($3.92{\pm}0.62$) and 'guiltscore' score was the lowest ($2.28{\pm}1.04$). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were 'restaurant' (49.6%) and 'school cafeteria' (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked 'Bulgogi' (26.7%) and 'Bibimbap' (21.9%). The recognition score for Korean traditional food was $0.70{\pm}0.27$. The preference score for Korean traditional food was $3.14{\pm}0.54$, and the favorite foods were 'Galbi' and 'Galbitang' while 'Ggakdugi' was the lowest. The eating frequency for Korean traditional food was $2.15{\pm}0.82$, and 'Baechukimchi' and 'Bibimbap' were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in 'Ddeokbokki' (r=0.470). The explanation power ($R^2$) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.175-197
• /
• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• Journal of the Korean housing association
• /
• v.21 no.3
• /
• pp.53-65
• /
• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• Journal of the Korean Home Economics Association
• /
• v.27 no.3
• /
• pp.71-78
• /
• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• Food Science of Animal Resources
• /
• v.30 no.1
• /
• pp.42-48
• /
• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• The Korean Journal of Community Living Science
• /
• v.19 no.2
• /
• pp.283-295
• /
• 2008

The slimness favored trend made students shape up body image by weight control using restrained eating. Many students especially female ones tend to be in eating disorder status. The aim of this study was to find the relation between weight, eating habits and dietary self efficacy in the selected middle school girl students group with high risk eating disorder (7.9%) and the one with low risk eating disorder (24.1%). This study was conducted by EAT-26 questionnaire method and all the data was analyzed by SAS (Statistical Analysis System) program. The results were as follows; The physical condition of eating disorder students (159.5cm height, 50.7kg weight and 97.4% PIBW) was higher and bigger than that of normal students(158.2 cm, 47.2 kg, and 92.6% PIBW). Weight control experience in the high risk group (69.4%) was significantly more frequent than normal group (p<0.001). The gap between actual body weight and desired weight was higher in high risk eating disorder group than in normal group (p<0.001). Dietary self-efficacy score of middle school female students in the high risk eating disorder group was high when they were in temper, in confusion, and after argument. However, when they were in cooking (p<0.01), with friends (p<0.05), in assembling dishes (p<0.01), and with family (p<0.05) the dietary self-efficacy score of high risk group was lower than that of normal group. In the high risk eating disorder group, eating speed was often faster (p<0.05) and overeating rate (p<0.01) was higher than in normal group. In general, EAT-26 score was correlated positively with gap weight, but negatively correlated with dietary self efficacy score(p<0.01). Gap weight and dietary self efficacy were significantly different in normal group. however, there was no relation in high risk eating disorder group. Under the circumstance of high risk eating disorder, as weight and dietary self efficacy did not affect the relation with eating disorder score, when it is determined as eating disorder some other factors besides weight and diet self efficacy seem to affect the eating disorder score. In conclusion, the factors related with eating disorder were gap weight and some items of dietary self efficacy. Thus, correct understanding of healthy weight and dietary self efficacy enhancement require the development of nutrition education contents and the practice of nutrition education.

• Journal of the Korean Dietetic Association
• /
• v.18 no.4
• /
• pp.344-355
• /
• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.