• 한국식품영양학회지
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• 제29권3호
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• 한국식생활문화학회지
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• 제27권1호
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• pp.1-11
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• 2012

This study investigated the effects of a healthy image on the preference and intake frequency of meat and animal products. The study looked into beef, pork, chicken, sausage, mackerel, cutlass fish, croaker, tuna, squid, shrimp, clams, fish cakes, eggs, milk, yogurt, ice cream, and cheese. A total of 359 usable surveys given to elementary school students, college students, and adults were collected using a convenient sampling method. While milk had the healthiest image, sausage had the least healthy image. The respondents preferred yogurt the most and sausage the least. The intake frequency of eggs was the highest and clams the lowest. The healthy image, preference, and intake frequency for all studied foods showed significant differences across both gender and age. The relationship between healthy image and preference was significant for all foods, and a healthy image always had a positive influence on preference. The relationship of healthy image and intake frequency was significant in 14 foods except for mackerel, cutlass fish, and tuna. Also a healthy image created a positive effect on the intake frequency of 14 foods.

• Journal of Nutrition and Health
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• 제37권10호
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• pp.938-945
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• 2004

The purposes of this study were to survey the present situation of nutrition education in junior/senior high school, to analyze the difference between the favorite subjects on students and the existing subject done by dietitians on nutrition education, and then to identify the subjects of nutritional education for junior/senior high school students. Self-administered questionnaires were given to dietitians and students and 142 of the 200 dietitians (71.0%) and 479 of the 564 students (84.9%) responded to the questionnaire on the nutritional education. According to the survey results, 76.1 % of school dietitians currently were doing nutrition education for students while the other 23.9% didn't have such education programs even though they recognized the necessity strongly. The target of nutrition education was student rather than parents or teacher generally and the principal measuring method for nutrition education effect was change of plate waste and leftover'. It was found that significant difference in the collector and source of nutritional education information between junior and senior high school dietitians (p< .05) . About ninety-eight percentage of dietitians felt that nutrition education should keep pace with meal service and this meant that almost respondent recognized the necessity of nutrition education for students. Because the most serious one among operational problems of nutrition education program was lack of enough time owing to too many affairs as dietitian, junior and senior high schools should support so that dietitians would share enough time for nutrition education. And also, a gap was existed between actual and favorite subjects on nutrition education. Significant differences existed in the following subjects; 'basic concept of food and nutrition', 'disease and nutrition', 'food culture in the world', 'cooking and culinary art', 'food of the 24 divisions of the year in the lunar calendar', 'food waste and environmental issue', 'food habit and food behavior', 'exercise and nutrition' (p< .001) 'table manner', 'food and individual sanitation', 'recommended dietary allowance' (p < .01) and 'menu planning' (p< .05) .Finally, 24 subjects of nutritional education were selected based on the survey results. These subjects would be expected to be able to contribute the effective and interesting nutrition education program for junior and senior high school students.

• 대한지역사회영양학회지
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• 제20권5호
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• pp.327-337
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• 2015

Objectives: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices, dietary attitude toward salty food and a preference for salty taste. The purpose of this study was to assess sodium-related nutrition knowledge and to identify sodium-related attitude and behaviors according to the level of sodium-related knowledge of university students. Methods: Anthropometric measurements were provided by 408 students who participated in this study. The study participants answered questionnaires to provide information on general dietary behaviors, sodium-related dietary attitude and other behavioral factors. A total score of nutrition knowledge was used to categorize study participants in to two groups, namely, low level in sodium-related knowledge (LNaK) or high level in sodium-related knowledge (HNaK) and the attitude and the behaviors of students toward sodium intake were compared between these two groups. Results: The ratio of female students in HNaK group was higher than that in the LNaK group. HNaK group had a higher score in checking nutrition label of processed food than the LNaK group. Total score of sodium-related attitude and behaviors of HNaK group were 34.81 and 32.75, respectively and these scores were significantly higher than that of the LNaK group whose scores were 32.57 and 30.57, respectively. Total energy intake was not different between two groups but the intakes of calcium, vitamin B2 and folate were higher in HNaK group than in the LNaK group. Correlation analysis adjusted for age and gender revealed that total score of sodium-related nutrition knowledge was positively correlated with total score of sodium-related attitude and behaviors. Conclusions: In conclusion, students who had high level of sodium-related nutrition knowledge had desirable attitude and behaviors toward sodium intake and these results can be considered in nutrition education for university students.

• 한국식생활문화학회지
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• 제28권5호
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• pp.539-546
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• 2013

The aim of this study was to investigate the effect of sleep duration on dietary habits and body composition of university students. Sleep duration has recently been added to the list of risk factors for obesity. However, studies on this topic are fairly limited particularly in Korea. We studied the relationship between the duration of sleep and obesity principally based on body mass index and %body fat in university students. For this purpose, a survey was conducted on a total of 312 university students. The subjects enrolled for this study were divided into two groups: (1) those with sleep duration of <7 hours (148 students) and (2) those with sleep duration of >7 hours (164 students). Based on a self-reporting method, the participants filled up the questionnaires for more than 20 minutes. Based on the overall data obtained, we observed that most students (52.88%) skipped breakfast. This was mainly due to shortage of time (60.58%). We also observed that self-reporting dietary preferences included eating irregular meals (49.04%), overeating (19.55%), imbalanced diet (16.35%), and skipping meals (9.94%). It was found that cookies were the favorite snacks in the majority of the participants (50%). Our data reveal that the body mass index, fat mass, visceral fat, and subcutaneous fat, respectively of the shorter sleep duration group (<7 h/day) were 23.78 $kg/m^2$, 19.13 kg, 2.23 kg, and 11.15 kg. In contrast, in those of the control group (7 h/day), these values were found to be 21.84 $kg/m^2$, 13.88 kg, 1.56 kg, and 12.11 kg. We also observed that there were significant correlations of sleep duration with body mass index (p<0.05), fat mass (p<0.01), visceral fat (p<0.01), and beck depression score (p<0.01). Our data suggest that the body mass index in the shorter sleep duration group was higher than that of the control group; however, %fat, visceral fat, and subcutaneous fat in the shorter sleep duration group were found to be higher than those of the control group. The data obtained through our study suggest that short sleep duration is clearly associated with a modest increase in general and abdominal obesity particularly in university students.

• 동아시아식생활학회지
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• 제17권1호
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• pp.27-42
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• 2007

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

• 한국조리학회지
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• 제22권3호
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• pp.155-165
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• 2016

본 연구는 식생활 관련 교양 교육서비스 품질요인이 학생 만족과 충성도에 미치는 영향을 분석하기 위해 부산 지역 K대학의 4개의 식생활 관련 교양수업 수강자를 대상으로 SPSS 20.0 version 통계 패키지 프로그램을 활용하여 분석하였다. 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 교육서비스의 품질요인(지식, 흥미, 강사)은 교육 만족도에 정(+) 영향을 미치는 것으로 나타났다. 둘째, 교육서비스의 품질의 교육 만족도는 충성도에 정(+) 영향을 미치는 것으로 나타났고, 셋째, 교육서비스의 품질요인(지식, 흥미, 강사)은 학생 충성도에 정(+) 영향을 미치는 것으로 나타났다. 식생활 관련 교육서비스 품질 요인에서 교육 만족도는 지식요인과 흥미요인에 가장 큰 영향을 주었고, 교육서비스 품질 요인에서 학생 충성도는 강사요인이 가장 큰 영향을 주었다.

• 한국조리학회지
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• 제16권2호
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• pp.110-135
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• 2010

본 연구는 기업의 마일리지 프로그램 실패 시 발생하게 될 고객의 감정과 행동에 관한 연구이다. 연구의 목적을 달성하기 위해 기업의 마일리지 실패 상황을 3개 유형(거절, 연기, 혜택 축소)의 상황으로 설정하고, 기업에 대한 고객의 몰입 유형 2가지(정서적 몰입, 계산적 몰입)로 구분하여 6개 시나리오를 작성하여 기업의 마일리지 프로그램 실패 시 고객의 부정적 감정을 확인하고, 그러한 부정적 감정이 고객의 부정적 행동에 미치는 영향을 실험 설계로 확인하였다. 조사 대상은 서울과 부산 지역에 소재한 6개 학교 600명의 응답자를 대상으로 조사가 수행되었다. 조사 결과, 기업에 관해 정서적으로 몰입한 고객과 계산적으로 몰입 고객과 기업의 마일리지 프로그램에 대해 정서적 몰입과 계산적 몰입 고객 모두에게서 부정적 감정(실망감, 후회감)을 확인하였다. 해당 기업의 마일리지 프로그램 실패 상황이 발생하여 부정적 감정을 경험한 정서적 몰입 고객의 경우 해당 기업으로부터 이탈과 부정적 구전의 부정적 행동이 예상되며, 계산적 몰입 고객의 경우, 기업에 대한 항의와 부정적 구전이라는 부정적 행동이 예상되는 것으로 나타났다.

• 한국조리학회지
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• 제17권4호
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• pp.88-103
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• 2011

본 연구의 목적은 대학구내식당 푸드 코디네이션에 대한 학생들의 만족도를 조사하여, 메뉴 품질요소인 푸드 코디네이션의 발전에 기여하고자 한다. Amos 7.0을 이용하여 연구 구조모형(overall model)을 그래픽 작업을 수행하여 검증한 결과, 다음과 같은 결과를 얻었다. 첫째, 내부시설 만족도에는 음식형 태, 음식색채, 식기크기, 식기색채가 긍정적 영향을 미치고 있어, 음식의 형태나 색깔, 그리고 식기의 크기와 색채에 대한 만족이 높을수록 내부시설에 대한 만족이 향상되는 관계로 나타났다. 둘째, 인테리어 만족도에 영향을 미치는 요인은 음식크기, 음식색채, 식기색채로 나타나 음식과 식기의 색채 및 음식크기에 대해 만족도가 높을수록 인테리어에 대한 만족도 향상에 기여하는 것으로 파악되었다. 셋째, 내부조명만족도에는 음식색채와 식기색채가 긍정적 영향을 미쳐, 음식과 식기의 색채에 대해 만족할수록 내부조명에 대한 만족도 향상에 기여하는 것으로 파악되었다. 넷째, 내부시설, 내부인테리어, 내부 조명 모두 음식만족도에 긍정적 영향을 미치고 있었으며, 내부시설, 인테리어, 조명에 대해 만족할수록 전반적인 대학구내식당 음식 만족도 향상에 기여하는 것으로 볼 수 있다. 그 중 표준화계수를 보면 인테리어데커레이션(0.460), 내부조명(0.310), 내부시설(0.183) 순으로, 인테리어데커레이션이 음식만족도 향상에 가장 중요한 요인으로 파악되었다.

• 한국식생활문화학회지
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• 제31권5호
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• pp.473-480
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• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.