• 동아시아식생활학회지
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• 제23권3호
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• pp.265-272
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• 2013

In order to globalize Korean foods successfully, it is necessary to understand foreigners' attitudes about ethnic foods and how foreigners perceive Korean foods. It would be valuable to survey the degree of interest from foreigners when purchasing Korean foods. Thus, a survey was performed on the most common tourists in Korea, the Japanese, Chinese and Americans. 313 respondents completed the survey on ethnic foods (16 questions), purchasing intention of Korean foods (3 questions), and socio-demographic conditions (9 questions). Factor analysis and reliability analysis were conducted to identify the indicators of attitudes toward ethnic foods. Correlation analysis was conducted to confirm the relation between attitudes toward ethnic foods and Korean food purchasing intention. From the results of factor analysis, 5 factors emerged from the 13 out of 16 questions; and were labeled new food seekers, ethnic food seekers, familiarity seekers, new taste seekers and challenge seekers. Items were analyzed to determine the differences according to nationality by using the ANOVA, and it showed that Americans have the highest Korean food purchasing intentions. The regression analysis indicated that attitude factors on ethnic foods, new foods and new taste seekers are strongly related to Korean food purchase intentions.

• 동아시아식생활학회지
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• 제27권2호
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• pp.204-214
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• 2017

Recently, many TV restaurant programs become popular, and TV restaurant programs have a big impact on Korean restaurant consumers. The purpose of this study was to understand the effects of information attributes in Korean TV restaurant review programs food service customer's empathy, attitudes and visit intention. Based on a total of 254 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model using the Amos program. The hypothesized relationships in the model were tested simultaneously by using structural equation model (SEM). SEM showed that the beneficialness (${\beta}=.187$, p<.01), amusement (${\beta}=.427$, p<.001) and vividness (${\beta}=.243$, p<.01) showed positive significant effects on customer's empathy. Customer's empathy had a positive significant effect on attitudes (${\beta}=.645$, p<.001) and visit intentions (${\beta}=.157$, p<.001). The information attributes of TV restaurant programs and the causal relationship between empathy of consumers were examined. We also verified that empathy positively affects attitudes toward intentions to visit restaurants introduced on TV restaurant programs. Limitations and future research directions are also discussed.

• 동아시아식생활학회지
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• 제19권6호
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• pp.839-845
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• 2009

The objective of this study was to examine the eating habit characteristic and developmental outcomes of young children (ages 24 months through 42 months) as well as their mothers' nutritional attitudes and maternal levels of nutrition knowledge. The study also analyzed relationships among the children's eating habits and developmental outcomes and the mothers' nutritional attitudes and nutrition knowledge levels. The subjects included 164 young children who were enrolled in early childhood education and care settings in Seoul and Gyunggi province. The main results were as follows. There were significant correlations among the young children's eating habits and developmental outcomes, specifically between their attitudes towards meals and fine motor skills, communication, social-emotional aspects, and cognitive areas (p<0.01). In addition, there were significant correlations among the young children's eating habits, the mothers' nutritional attitudes and their nutrition knowledge levels (p<0.01).

• 동아시아식생활학회지
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• 제2권1호
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• pp.69-82
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• 1992

The purpose of this study is to analyze the cooker's regnition and real attitude abut standard cost system who are engazing in hotel restaurants in Seoul area. The sample was consisted of 307 cookers(male ; 82.7%, female ; 17.3%_ and the used method in analyzing is surveying method and statistical analysis(SPSS PC Package ; Version 3.0). The results of this study are summarized as follows ; 1. Standard cost system, mass purchase and proper recipe were presented in order to economize on real cost and the purchase and preservation of food were presented as important control factor to econimize cost. 2. Most coolers were recognizing the necessity of standard cost system and they relyed the purpose of standard cost calculation on standard cost control. They also thought standard cost accounting information system as good method to economize cost and they were favorable abut the usage of computer in improving working ability. 3. Most of cookers(80%) wanted to be independant restaurant manager and they were favorable Korean restaurant and Western restaurant. 4. The cookers represented the oder of importance by nutrition, preferance of food, economy in composing cooking menu and by taste, odor, variety, decoration in cooking.

• 대한지역사회영양학회지
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• 제13권5호
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• pp.630-639
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• 2008

The purpose of this study was to develop children-friendly comic books and animation for dietary education of 3rd or 4th grade elementary students. Through a literature review on current dietary problems and dietary education for children, 15 educational themes were chosen on both healthy eating and safe dietary life. Comic books and animation were developed based on the themes by the brainstorming and help of professional animators, and they were applied and evaluated in the field. The developed comic books and animation, with its own characters, proved to be of high quality and effective educational materials for children's healthy and safe eating. Compared with the reference group, the tested group has shown a significant improvement in dietary knowledge and attitude (p < 0.05). And both parents (level of understanding 4.29, level of interest 4.49, level of usefulness 4.46, level of design satisfaction 3.95 in 5-point Likert scale) and children (level of understanding 4.63, level of interest 4.57, level of usefulness of 1st comic book 4.44, 2nd comic book 4.49, level of design satisfaction 4.06, level of usefulness for knowledge pages 4.22 in 5-point Likert scale) have shown high levels of interests and satisfaction. Therefore, these materials could be utilized as effective educational materials for elementary students in school lunch time, extra-curricular activities, or after school programs.

• 한국콘텐츠학회논문지
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• 제12권7호
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• pp.306-313
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• 2012

남녀 대학생의 스트레스 정도와 식생활관리조사(I)에서는 조사대상자의 일반적 특성, 체중, 신장, BMI, 조사대상자의 성별에 따른 BMI에 의한 비만도, 스트레스를 받는 정도와 지속성, 스트레스를 받는 경우 음식섭취에 관한 사항, 스트레스의 원인과 해소방법에 대해 조사하였다. 연구 (I)에 이어 본 연구에서는 조사대상자의 일반적 특성에 따른 스트레스 시 선호하는 음식 맛과의 관계, 스트레스 해소를 위해 음식 섭취 후 느낌과의 관계, 스트레스와 생활 습관의 관계, 스트레스와 성격과의 관계, 스트레스와 비만도(BMI)의 관계에 대해 조사하였다. 스트레스 시 선호하는 맛은 매운 맛과 단맛이며 스트레스 해소를 위해 음식 섭취 후 느낌은 조사대상자의 연령, 전공, 한 달간 사용 용돈에 따라서는 유의한 차이가 없었다. 수면과 건강상태가 나쁠수록 스트레스가 심하고 운동량, 흡연량, 음주량, 평소 건강에 대한 관심에 따른 스트레스 정도에도 유의적인 차이는 없었다. 또한 성격이 급할수록 스트레스 정도가 심하며 비만도에 따른 스트레스 정도에는 유의적인 차이가 없었다. 이상의 결과로 대학생들의 스트레스 관리를 위한 올바른 식생활과 생활태도 실천에 대한 영양교육이 요구된다.

• 대한영양사협회학술지
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• 제11권2호
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• pp.223-232
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• 2005

The purpose of this study was to investigate the dietary behavior of people with type 2 diabetes mellitus and to improve their quality of life through medical nutrition therapy. The subjects were 38 persons with type 2 diabetes mellitus visiting a public health center to participate in a dietary education program from Jun, 2003 to Nov. 2003 in Daegu, Korea. The interviews were tape-recorded and analyzed attitude, knowledge, and awareness of patients by focus group interview. Most of the patients were mainly dependent on drug therapy and had little experience of diet education. Barriers to dietary practice adherences were limitations in food selection, lack of will and feel of burden. Barriers to follow guidelines were lack of self-control, confliction with food habits of their family, accessibility, economical problems, fear for the change after dietary practice, food difficulties in meal distribution and difficulties for eating out. After 4 weeks of intensive nutrition education, fasting blood sugar levels were decreased and postprandial and waist circumference were significantly decreased in all patients and 26.9% of patients were under decreased oral hypoglycemic agent dosage due to improved blood sugar level. dietary knowledge of subjects were greatly improved in such items as dietary intake, saturated fat, HbA1C, ideal body weight, and waist circumference.

• 한국식생활문화학회지
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• 제34권1호
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• pp.44-52
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• 2019

This study examined the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on 'Concerns about health (p<0.05)', 'Regular exercise (p<0.01)', and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on 'Eating a lot of food that I want to eat is more important than nutrition (p<0.01)', 'I am interested in information on nutrition and health (p<0.01)', 'Have three meals a day (p<0.01)', 'Have breakfast regularly (p<0.01)', 'Drink milk every day (p<0.001)', 'Have fruits every day (p<0.05)', and 'Apply nutrition knowledge to daily life (p<0.001)' were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.

• Nutrition Research and Practice
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• 제10권3호
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• pp.342-351
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• 2016

BACKGROUND/OBJECTIVES: This study aims to develop a mobile nutritional management program for integration into the already developed web-based program, Diabetes Mellitus Dietary Management Guide (DMDMG) for diabetic patients. Further, we aim to evaluate the amended DMDMG program. SUBJECTS/METHODS: The mobile application based on an Android operating system includes three parts: 1) record of diet intake, which allows users to take pictures of the meal and save to later add diet records into DMDMG; 2) an alarm system that rings at each meal time, which reminds users to input the data; 3) displays the diet record and the results of nutrient intake, which can be also viewed through the web program. All three parts are linked to the web-based program. A survey was conducted to evaluate the program in terms of nutrition knowledge, dietary attitude, eating behavior and diet intake by non-equivalent control group design among diabetic patients with 14 DMDMG users and 12 non-user controls after a one-month trial of DMDMG. RESULTS: Non-users did not use the program, but participated in the weekly off-line nutrition classes for one month. The program users showed increased healthful dietary behavior (P < 0.01) and dietary attitude scores (P < 0.05). More DMDMG users had higher nutrition knowledge scores after one-month trial than non-users. However, dietary intake significantly increased in non-user group for calcium and sodium (P < 0.05) while the user group did not show significant changes. CONCLUSIONS: The program has created positive changes in patients' dietary life. All the users were satisfied with the program, although some expressed minor difficulties with an unfamiliar mobile app.

• 한국가정과교육학회지
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• 제28권4호
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• pp.111-122
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• 2016

본 연구는 부모의 가공식품 소비행태가 초등학생 자녀의 식행동-식습관, 식품 기호도 및 섭취빈도-에 미치는 영향을 알아보고자 수행하였다. 경상북도에 소재하는 3개 초등학교에 재학 중인 학생 312명과 그들의 부모 312명을 대상으로 설문조사를 실시하였고, 자료 분석을 위하여 SAS 8.0 통계프로그램을 이용한 신뢰도 검증, 교차분석, t-test 및 일원변량분석을 실시하였다. 연구 결과에 따르면, 부모의 가공식품 소비행태가 자녀의 식행동과 밀접하게 연관되어 있는 것으로 나타났다. 가공식품에 대한 부모의 선호도, 섭취빈도, 긍정적인 인식 수준이 높을수록 자녀의 식습관 및 간식섭취행동에 부정적인 영향을 미치며 가공식품을 구매할 때 부모가 식품표시를 확인하는 수준이 높을수록 자녀도 합리적인 소비행태를 보이는 것으로 나타났다. 게다가 자녀의 가공식품에 대한 기호도 및 섭취빈도 역시 부모의 영향을 받는 것으로 나타났다. 구체적으로, 부모의 가공식품 기호도가 높은 집단의 자녀가 씨리얼류(p<.05), 패스트푸드(p<.001), 탄산음료(p<.001)에 대한 기호도가 높았으며, 부모의 가공식품 섭취빈도가 높은 집단의 자녀가 탄산음료(p<.05)에 대한 기호도가 높았다. 특히, 자녀의 가공식품 섭취빈도는 부모의 영향을 더 많이 받았는데, 부모의 가공식품에 대한 기호도 및 섭취빈도가 높을수록 자녀가 과일류(p<.001)와 유제품류(p<.05)는 적게 섭취하는 반면, 씨리얼류(p<.001), 면류(p<.001), 분식류(p<.01), 과자류(p<.001), 탄산음료(p<.01), 패스트푸드(p<.01)는 더 자주 섭취하였다. 본 연구결과들은 부모의 가공식품 소비 행태가 자녀들의 식습관, 식품 기호도 및 섭취빈도에 유의미한 영향을 미치므로, 부모들의 현명한 식품선택과 소비가 중요함을 시사한다. 따라서 학령기 어린이들의 건강한 식생활과 합리적인 식품선택을 위하여 부모를 대상으로 하는 식생활 교육 프로그램을 개발하여 활용하는 방안을 마련해야 할 것이다.