• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.445-455
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• 2007

This study surveyed university students in the Seoul area regarding their awareness of family restaurants and visiting experiences. Frequency analysis was used to study the data. Most of the repliers (92.0%) had visiting experiences and visited on weekends (72.4%), paying \$10,000{\sim}15,000$ for meals. In correlation analysis of the general characteristics and reasons for visiting, there were significant differences according to gender (p<0.01) and major study area (p<0.005). During visits the factor considered most important relative to the surroundings was food styling. The factors valued most highly when selecting a family restaurant were "good taste" (43.5%) and "good discounts" (26.3%) respectively. The favorite family restaurant was Outback Steakhouse (34.7%), and 86.4% of repliers had used a membership card, with 46.9% being satisfied with using the membership card. The conditions for using a family restaurant and satisfaction differences in each category, included: the amount of food (p<0.1) for the number of visits, taste (p<0.01), food shape and styling (p<0.05), surroundings (p<0.1), and interior (p<0.05): and for the meal fee per person, price (p<0.05) and sanitation (p<0.05), all showing significant differences as reasons for using the restaurants. In the factor analysis of nine categories, three factors: service, food, and economics were acquired, and their Cronbach's ${\alpha}$ values were 0.778, 0.671, and 0.587. Satisfaction toward food and service had a positive correlation of 0.457. Satisfaction toward food and economics increased a family restaurant's overall satisfaction score, and satisfaction toward service did not have a significant influence.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.112-130
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• 2016

In this study the moisture content and chromaticity of fresh made lotus leaf powder added Cheongpomuk to utilize various efficacy of lotus leaf for processed food, as well as chromaticity, moisture content change, texture, total phenolic compound content, DPPH radical scavenging ability and preference of lotus leaf powder added Cheongpomuk with different storage period have been measured and analyzed. From the texture of lotus leaf powder added mung bean as per the storage period, the hardness of fresh Cheongpomuk were $0.38g/cm^2$ from control group, $0.40g/cm^2$ from CCD 1% group, $0.42g/cm^2$ from CCD 3% group, $0.37g/cm^2$ from CCD 5% group, $0.42g/cm^2$ from GGD 1% group, $0.39g/cm^2$ from GGD 3% group, $0.35g/cm^2$ from GGD 5% group, $0.39g/cm^2$ from JLD 1% group, $0.33g/cm^2$ from JLD 3% group, and $0.32g/cm^2$ from JLD 5% group. It has shown that JLD 5% group was the lowest, while CCD 3% group and GGD 1% group were the highest, and there were significant differences among sample groups. For DPPH radical scavenging ability, that of GLD 5% group was 22 times higher than that of control group. In addition, the tendency was increasing by increasing the adding rate of lotus leaf powder though there was some tolerance among sample groups. For total phenolic compound content, that of control group was 6.65 mg CE/100 g, and others were 7.48 mg CE/100 g from CCD 1% group, 15.82 mg CE/100 g from CCD 3% group, 20.15 mg CE/100 g from CCD 5% group, 15.55mg CE/100 g from GGD 1% group, 23.02 mg CE/100 g from GGD 3%, 26.95 mg CE/100 g from GGD 5% group, 3.92 mg CE/100 g from JLD 1% group, 16.72 mg CE/100 g from JLD 3%, and 26.58 mg CE/100 from JLD 5% group. From the analyzing result of responses for color and scent, taste, elasticity, and total preference of lotus leaf powder added Cheongpomuk between two panel groups, there was significant difference for the color, higher from professional cooking instructor group, but there were no significant difference between two groups for all other factors among professional cooking instructors and cooking department students. According to the results, it is expected that various functional foods can be developed by utilizing lotus leaf powder, depending on the growth condition and cultural environment of each region by adding 3% of lotus leaf powder, would be the most suitable recipe for Cheongpomuk.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.891-908
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• 2009

This study was performed to investigate the dietary habits, body weight satisfaction and eating disorder tendencies of female university students in Kyungnam province. Anthropometric measurements, dietary habits, body weight satisfaction, food preferences, disordered eating, and nutrient intakes were assessed in 132 female students at Kaya University. The results were analyzed with $x^2$- and ANOVA tests using the SPSS package program. The average age of the subjects was 20.1 years and average body mass index (BMI) were $21.1\;kg/m^2$. According to BMI, the percentages of students who were underweight, normal weight and overweight by BMI were 21.2, 55.3, and 23.5, respectively. Duration of exercise was significantly different by BMI. Index scores for a mini dietary assessment were significantly higher in the normal and overweight groups than in the underweight group. Scores for sweet, salty, and meat preferences were highest and scores for bean and vegetable preferences were lowest, in the underweight group. Satisfaction for present body weight was lowest, and self-perception of body image and weight control experiences were highest in the overweight group. All subjects in the overweight group wanted to be slim, and those in the normal and underweight groups, preferred to be more slim despite their current body weight being in the normal or below normal range. The percentage of the subjects who were at risk for eating disorders (based on scores from the Eating Attitude Test-26, EAT-$26{\geqq}20$) was 11.3%. Scores for EAT-26 were higher in the overweight group than in the underweight and normal weight groups. Nutrient intakes were not different among the groups. Therefore, dietary habits, taste and food preferences, satisfaction for present body weight, and disordered eating were significantly different according to BMI. These results suggest that overweight female university students need help correcting disordered eating, and nutrition counseling should be established to aid desirable weight control methods. Those who are underweight and normal weight need help establishing proper perceptions of their normal body weight and body image as well as nutrition counseling for health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.226-233
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• 2015

The purpose of this study was to evaluate salt-related dietary attitudes, behaviors, and nutrition knowledge according to urinary salt signal of university students. Based on urinary salt signal, we classified subjects into an "adequate Na intake (ANI)" group (n=52) (salt ${\leq}6g$) and "excess Na intake (ENI)" group (n=66) (salt >6 g). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using questionnaire. The ENI group had more subjects who were drinkers (P<0.05) compared to the ANI group. The ENI group (33.45) showed a significantly lower score in terms of salt-related dietary attitudes compared to the ANI group (35.50) (P<0.05). There was no significant difference in the total score of salt-related dietary behavior between the groups. The score of nutrition knowledge was significantly higher in the ANI (9.77) group than in the ENI (8.82) group (P<0.05). The correlation analysis indicated that the urinary salt signal had a negative correlation with the salt-related dietary attitude score after adjustments for age, sex, and body mass index (r=-0.2100, P<0.05). These results support the validity of using the urinary salt signal to simplify estimation of sodium intake.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.30-38
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• 2015

The purpose of this study was to compare energy intake according to expected body mass index (BMI) in adolescents. A total of 280 middle school students were divided into current or/and expected obesity groups (underweight group; UWG, normal weight group; NWG, and overweight group; OWG) by BMI to compare energy intake and perception on body shape and weight control. The average age of total subjects was 15 years, and the distributions of boys and girls were 52.5% and 47.5%, respectively. The distribution of boys and girls was not significantly different among current obesity groups but was among expected obesity groups (15% and 82% in UWG vs. 71.4% and 16.5% NWG vs. 13.6% and 1.5% in OWG; P<0.001), indicating that girls wanted to lose weight more than boys. For body shape, most subjects in current obesity groups responded "fitness" in UWG (38.7%), "fitness" and "slightly chubby" in NWG (45.5% and 39%), and "slightly chubby" in OWG (65.2%), showing a significant difference (P<0.001). For interest in weight control, most subjects responded "average" in current UWcinterested" in current OWG (52.2%), whereas they responded "very interested" in expected UWG (55.7%), "average" in expected NWG (51.2%), and "not interested" in expected OWG (45.5%), showing a significant difference (P<0.001). The percentage of subjects with experience with weight control was significantly high in current OWG (71.7%), NWG (51.2%) and UWG (34.2%) as well as in expected UWG (57.3%), NWG (40.2%) and OWG (36.4%) in descending order (P<0.001). The daily energy intake of total subjects was 2,057.1 kcal without any significant difference among current obesity groups. However, it was significantly lower in expected UWG than expected NWG and OWG (1,943.1 kcal vs. 2,165.0 kcal or/and 2,152.1 kcal; P<0.001). To sum up these results, girls wanted to lose weight more than boys. The more students wanted to lose weight, the greater their experience and interest in weight control and the lower their energy intake.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.204-220
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• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.11-21
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• 2003

The purpose of this study was to research on the preparing fermented foods and food habits of Korean women in Texas U. S. A. The preparing method of fermented foods and food habits of Korean housewives whose husbands are studying at the various universities in Houston, Texas are surveyed. The analysed results indicated were as follows ; 1. 64.4% of women were in the thirties at their age, those in twenties 29.7%. 75.2% of subject graduated college. Period of residence in America were 52.5% under 3yr, 25.7% over 5yr. The respondents were aged twenties(29.7%) to thirties(64.4%) who have graduated from college(75.2%) or graduate school(24.8%) and have had the residence period of less than three-(52.5%) to more than five years(25.7%). 2. The kind of cuisine chosen for dinner were Korean style food. The most considerable person when preparing menu were husband. 48.51% of those in age were 3∼39yr(p < 0.1). 60.40% of the response graduated college(p < 0.1). The Korean-style foods overwhelmed over western ones in their frequency for dinner(82.2% vs. 17.8%). The person most considered for choosing menu was their husbands as responded by the majority groups of aged thirties(48.5%), college graduates(60.4%) and residence period of less than three years(42.6%). They satisfied comparatively when they prepared the meal (p < 0.1). 55.4% of the response learned cooking method from neighbor, 39.6% of remainder studied from cuisine book, newspaper, magazine, TV. They satisfied comparatively for the preparation of the meal(56.4%) and have learned the new methods of cooking from neighborhoods(55.4%) or cuisine book, newspaper, magazine and TV(39.6%). 3. The frequency of eating-out mostly had once a month. 30.69% of response were 30∼39yr(p < 0.1). 33.66% of subjects lived under 3yr in America. The frequency of eating-out mostly had once a month. 30.69% of response were 30-39yr(p < 0.1). 33.66% of subjects lived under 3yr in America. Eating-out once a month occupied 30.7, 33.7, and 20.7% of the selected group of aged thirties, college graduates, and residence periods of less than three years, each respectively. The type of food selecting eating-out were western style. 38.31% of them were 30∼39yr(p < 0.1). 39.60% of them graduated college(p < 0.1). 29.70% of them lived under 3yr in America. For eating-out menu, the western-style foods were most favored by the groups of aged thirties(38.3%), college graduates(39.6%), and residence periods of less than three years(29.7%). 4. 50.5% of subject had beef once three days, 23.8% of the response had pork once two weeks, 27.7% of subject ate chicken once two weeks, 34.7% of the response enjoyed fish once a week. Eating animal foods once three days for beef(50.5%), once two weeks for pork(23.8%) and chicken(27.7%), and once a week for fish(34.7%) were most frequent. 5. Korean traditional fermented food were mostly enjoyed in order of kanjang(91.1 %), kochujang(87.2%), fermented fish(85.1%), deonjang(81.2%), jang-a-chi(76.2%). 81.2% of subject used prepared-food by themselves. 56.4% of response made kimch at home. Among Korean traditional fermented foods, kimchi(56.4%) and prepared side dishes(81.2%) were provided at home while kanjang(91.1%), kochujang(87.2%), fermented fish(85.1%), deonjang(81.2%), and jang-a-chi(76.2%) were mostly purchased from stores.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.183-192
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• 2006

The purpose of this study was to investigate the performance of elementary school dietitians in terms of nutrition education in the northern portion of Gyeonggi province. Self-administered questionnaires were given to 50 dietitians who have worked in elementary schools with self-operation food service, and 35(70%) dietitians returned the questionnaires. The results are summarized as follows: no students took part in nutrition education as a regular course, but all dietitians performed nutrition education in passive ways, such as 'using home correspondence'(39.0%), 'bulletin board/poster'(22.0%), 'using the internet'(13.4%) and 'indirectly through a classroom teacher'(12.2%). Most respondents performed nutrition education 'one time/month'(66.0%) or 'one time/week'(20.0%). The respondents thought that suitable teaching times for nutrition education were 'during a related subject'(35.5%), 'during lunch time'(22.6%) rather than 'during an independent subject'(16.1%). Most of the dietitians(94.3%) did not perform nutrition counseling because of 'a lack of opportunity'(72.7%) and 'workload'(27.3%). Additionally 88.6% of respondents did not have the time of for nutrition counseling for parents because 'am not a teacher'(56.7%) and 'workload'(30,0%). Information sources for nutrition education were mainly 'internet'(71.4%) and 're-educationa1 materials'(17.1%). They possessed instructional materials in the forms of 'printed materials'(35.1 %), 'exhibition/bulletin board'(31.2%), and 'electrical materials'(33.8%), 'but did not have 'solid materials' such as food models and dolls. Generally they had mostly 'leaflets'(82.9%), 'bulletins'(68.6%), 'internet'(57.1%), and 'CDs'(57.1%). Preferences for instructional materials used were 'printed materials'(46.2%), 'exhibition/bulletin board'(36.5%), and 'electrical materials'(17.3%) 'Leaflets'(80.0%) were mainly used; 'CD'(17.1 %) use was low compared to the proportion possessing CDs. The topics frequently chosen by the subjects for nutrition education were 'table manners'(82.9%), 'basic concepts of food and nutrition'(80.0%), and 'proper food habits'(80.0%), but the topics helpful for practical use, such as 'how much do I eat'(20.0%) and 'nutrition labeling'(37.1%), were not included frequently. The respondents thought that 'eating only what they like'(60.0 %), 'intake of processed foods'(17.8%), and 'obesity'(17.8%) were the most common nutritional problems among elementary school children. They also thought that establishing a regular course for nutrition education was an effective way to cut down on these nutritional problems. In conclusion, nutrition education programs that are combined with effective instructional materials and practical topics should be developed. Additionally, it is recommended that dietitians act as teachers who participate in regular courses as soon as possible.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.427-440
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• 2020

This study is a study on the cooking department where chefs who belong to the desired job of elementary and middle school students work together with the recognition increase through the media. The cooking department, which has a vertical structure at work, can be said to have an absolute influence of the chef. However, the cooking department needs to change according to the times. The purpose of this study was to examine how chef's shared leadership affects the chef's emotional commitment, continuous commitment, job satisfaction, and job performance. Therefore, a questionnaire was distributed to the employees currently working in the cooking department of a five-star hotel in Seoul, and a sample of 319 copies was prepared. In statistical analysis, the items were refined through exploratory factor analysis, confirmatory factor analysis, reliability analysis, and correlation analysis, and the hypotheses were verified through structural model analysis.As a result, Chef's shared leadership influences the emotional commitment of cooks, job satisfaction and job performance. In particular, emotional commitment and continuous commitment did not affect cooks' job satisfaction and job performance. In conclusion, to improve the performance of the organization, the hotel culinary department must establish a culture of sharing and communication. This suggests that establishing goals and visions will lead to job satisfaction and performance not only for individual cooks but also for the entire department. Therefore, it is expected to contribute to the efficient human resource management for the cooks in the hotel cooking department.