• Korean Journal of Health Education and Promotion
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• v.27 no.3
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• pp.85-96
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• 2010

Objectives: Television is the most influencing mass media. It has taken an important part in our daily life as the information source. Transmitted informations are the important sources for building one's conscience, value and behavior for all age groups from young children to aged. Methods: In this paper, all land-based TV programs for young children has been monitored by quantity and quality from July 1st 2008 'till December 31st. General programs for young children have been monitored by its theme, type, contents delivery method, proportion of diet and health information in the program, and appropriateness. For the analysis, SPSS was used. Results: Young children's program 2,771 programs and 47,169 minutes during the period were monitored. From programs for young children about 'general' and 'cooking', there were 48programs(30.6%) that has contents about dishes, 47programs(29.9%) about food and nutrition, 34programs(21.7%) about life habits. From the programs, diet and health has been delivered by 'practical exercise(38.9%)', by 'cartoon & puppet show(31.2%)', followed by 'explanation from experts(15.3%)', 'song & movement(8.9%)', and 'simple introduction(4.4%)'. From programs for young children about 'general' and 'cooking', there were 157programs that has contents about ideas and delivery method being considered, 'appropriate(45.7%)' for giving positive and 'inappropriate(54.3%)' for its negative influence to young children, the need of improvement was suggested. Conclusion: Considering the importance of infancy in one's lifetime, not only specific field but each program for young children itself should be monitored by experts of each field. A plan on how to deliver accurate content effectively to young children should be searched in various ways.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.153-160
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• 2014

The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: 'nutrition and health of rice', 'characteristics of rice in food science', 'history and culture of rice' and 'the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.815-823
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• 2013

To provide rice products in substituted for wheat flour and wheat products in elementary school foodservice, the survey for nutritionist in elementary school was accomplished from November 3rd to 8th, 2012 in Gwangju and Jeonnam area, and obtained 83 and 95 copies from Gwangju and Jeonnam, respectively. Most nutritionists were graduated from universities and had careers longer than 15 years. The nutritionists (56.7%) had worked at the schools where food allergy students were enrolled. The consumption of wheat flours per one student per month was 677.8 g in Gwangju and 707.4 g in Jeonnam. Udon and Jajangmyeon were more popular wheat products. Nutritionist agreed positively that rice products instead of wheat products were possible to use for meal menu (73.5% in Gwangju and 61.1% in Jeonnam). The frequent use of rice products was tteokbokkitteok, because of students' preference. The rice bread and tteokguktteok were preferred significantly higher in Jeonnam than in Gwangju. The advantages of rice products which perceived by nutritionists were benefits for health, digestive easily, and high nutritious, but their disadvantages were hard-to-find and expensive. The nutritional values of rice and recipes for cooking rice products were required as educational program for increasing consumption of rice products. Demonstration for rice cooking methods was selected most popular program. The application of rice products for school foodservice was preferred to Jeonnam compared to Gwangju (p<0.001). As a consequence, the nutritionists working in elementary school in Gwangju and Jeonnam area have positive thought about using rice products in school foodservice, if educational program of school foodservice menu using rice products should be demonstrated them.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.1-7
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• 2002

A study on the seafood consumption was conducted from 1902 adolescent students (1110 boys and 792 girls) attending middle or high school to assess the attitude and degree of satisfaction for seafood being served in the school lunch program and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows: Sixty percent of the respondents appeared to like or not to be reluctant to seafood. The main reasons for favoring seafood were its nutritious effect and taste. On the other hand, the reason for disliking seafood was due to its peculiar smell. In terms of cooking methods, the subjects preferred raw, fried, and grilled seafdod, whereas they disliked salt-fermented, seasoned and stewed dishes. The highly preferred seafood were crab, shrimp, tuna and squid. Only 6.6% of middle school students (MS) and 3.7% of high school students (HS) liked the seafood served in school lunch program, whereas the others responded 'so so'or disliked it. The reasons for disliking seafood being served in school lunch program were poor taste (14.7% of MS, 23.5% of HS), lack of freshness(6.3% of MS, 13.9% of HS) and unattractable cooking methods(3.4% of MS, 11.1% of HS). To promote seafood consumption in school lunch program, subjects anticipated the taste improvement (37.7% of MS, 48.5% of HS), use of a variety of seafood (19.8% of MS, 24.0% of HS) and cooking methods(12.6% of MS, 22.4% of HS). Above results suggested that further efforts are needed to provide preferred cooking methods and seafood items as a way of increasing seafood acceptability.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.37-48
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• 2002

The purpose of this study is to investigate children's satisfaction with side dishes served in elementary school food service program in Seoul area. Two hundreds and thirty two children participated in this study through a questionnaire developed by the researchers. Conclusion drawn from the results of this study is that there seems no significant problems in school food service program since children are generally satisfied with food provided by school. However, minor problems such as hot and salty food, inappropriate temperature of warm dishes, and excessive amount of food, need to be improved through a newly developed menu, cooking method, and food distribution method.

• Journal of Families and Better Life
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• v.28 no.3
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• pp.167-178
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• 2010

The purpose of this study was to analyze the healthy family education, healthy family counseling, a healthy family culture, and healthy families integrated programs for single parent families in family support centers, The data collected came from 59 family support centers located in Seoul and Kyunggi-Do, Korea. Subjects included both single parents and their children. The children were of elementary school age. The types of programs were education, counseling, culture, and integrated program. Education programs were process separately for the parents and for the children. Counseling programs were mostly group-type program that aimed at improving the parent-children relationship. The contents included sections on anger management, reducing stress, enriching self-esteem. The culture programs involved experiences, camps that included cooking, watching movies, similar activities. Integrated programs involved respite support, rearing support, mentor-mentee partnerships, and the formation of self-help groups.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.29-40
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• 2015

This study analyzed purchasing characteristics of local agricultural products and processed products as well as evaluated operation programs for Changnyeon festival participants. The purchasing rates of local agricultural products and processed products at this festival were 63.6% and 49.1%, respectively, and the main purchased crops were onion (42.6%) and garlic (20.7%). Drinks (43.6%) were highly purchased processed products. The recognition (95.3%) and preferences (98.4%) for Changyeong local agricultural products were high at this festival. Subjects (72.5%) responded that public relations were effective for sale at this festival, and evaluation of the operation program for the festival was $3.51{\pm}0.74$ (total score 5 points). Satisfaction with the experience event (37.7%) and exhibition event (33.6%) were high at this festival program, whereas participants gave low rates for art exhibition and sale events of local agricultural products (16.2%), cooking education (14.7%), direct education program (12.9%), and games (12.1%). This festival was an effective means of public relations, although purchase effects were not significant. This result suggests that the festival is necessary for planning a program to increase purchasing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.662-671
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• 1992

The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.

• Asia Marketing Journal
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• v.21 no.4
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• pp.25-43
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• 2020

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers' health. Consequently, levels of guilt might be expected to vary depending on consumers' perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers' guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers' feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers' feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.321-327
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• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.