• 한국콘텐츠학회논문지
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• 제8권11호
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• pp.347-355
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• 2008

본 연구는 청주지역 대학생들을 대상으로 진행되었으며, 총 213부의 유효표본이 분석에 이용되었다. 본 연구의 목적은 첫째, 청주지역 대학생들의 식생활라이프스타일을 요인분석 한다. 둘째, 식생활라이프스타일 요인에 따라 대학생들의 집단을 분류한다. 셋째, 식생활라이프스타일에 따라 분류된 집단의 외식행동을 연구한다. 연구 결과 획득한 정보를 토대로 레스토랑에 마케팅적 시사점을 제시하고자 한다. 연구결과 청주지역 대학생들의 식생활라이프스타일의 요인분석결과 "유행 추구형", "건강 추구형", "안전 추구형", "장식 추구형", "미각 추구형" 그리고 "웰빙 추구형" 의 6개 요인이 추출되었고, 군집분석 결과는 안전 추구형 집단, 소극적 식생활 집단, 식생활 고관심 집단으로 분류되었다.

• 한국식품영양과학회지
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• 제25권4호
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• pp.593-600
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• 1996

구 소련(독립국가연합) 중 비교적 한인이 많이 살고 있는 모스크바, 사할린, 우즈베크스탄, 카자흐스탄 지역의 한인 199명을 대상으로 김치와 식생활에 관한 조사를 실시 한 결과, 식사형태는 조사대상자의 90.5%가 한식 중심의 식사를 하고 있었으며, 지역적으로 볼 때 모스크바가 양식으로의 전환율이 높은 반면 사할린은 거의 대부분이 한식 형태였다. 또한 고연령으로 갈수록 한식 중심의 식사를 하고 있었고 연령이 낮거나 이주 후 세대를 거칠수록 양식으로의 전환율이 높았다. 김치에 대한 기호도는, 응답자의 85.9%가 김치를 좋아 하였으며 좋아하는 이유는 대부분이 우리 고유의 전통음식이라는 자부심과 김치가 맛있기 때문이라고 하였다. 김치 섭취횟수는 응답자의 95%가 하루 한끼 이상은 김치를 섭취 하고 있었으며 특히 사할린은 매끼 마다 섭취하는 사람이 많았다(88%). 또 연령과 이주세대에 따른 섭취 횟수의 차이는 나이가 어리고 이주세대를 거칠수록 김치 섭취횟수가 줄어들었다. 과거와 현재의 김치 섭취량의 차이는, 41.7%가 과거 보다 많이 섭취하였고 21.6%는 별 차이가 없었으며, 지역별로는 사할린은 섭취량이 많아진 경우가 많았고 모스크바는 섭취량이 적어진 경우가 더 많아 두 지역이 다른 양상을 보였다. 또 나이가 적고 이주세대를 거칠수록 과거 보다 섭취량이 줄어들어 나이가 적을수록 현지의 음식에 적응하여 섭취 하는 것으로 나타났다. 먹어보거나 본 적이 있는 김치로는 배추김치 (99%)가 가장 많았고 그 다음이 오이김치(91.5%), 양배추김치(띨.4%), 물김치(82.4%), 가자미식해 (75.4%) 등의 순으로 우리나라에서 상용하는 깍두기, 총각김치 , 부추김치 등의 비율이 낮고 양배추김치, 가자미식해 등의 비율이 높은 특징을 보였다. 특히 사할린은 다른 지역에 비하여 김치 경험이 다양한 결과를 보여 한국에서의 김치 문화가 많이 남아 있음을 짐작할 수 있었다. 또 김치를 이용해 많이 해먹는 음식으로는 주로 김치찌개와 김치볶음 등이었으나 이것도 50%대에 머물고 있어 김치로 다른 음식까지 만들어 먹을 수 있는 만큼의 양적인 여유가 없다는 것을 짐작할 수가 있었다. 김치에 대한 러시아인들의 반응은, ＇김치를 잘 먹었다＇는 응답이 99.5%이고 ＇전혀 못먹었다＇는 사람은 한명도 없었는데 이로써 양식 위주의 서양인에게도 김치가 잘 받아들여질 수 있다는 것을 알 수가 있었고 또한 김치 이용 확대 가능성을 보여주었다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.509-522
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• 2023

Objectives: This study is intended to develop a curriculum for kindergarten food and nutrition education aimed at preschool children, reflecting government policy and meeting the demands of preschool settings. Methods: Existing educational materials were analyzed, and key elements of the 2019 Revised Nuri Curriculum ("Nuri Curriculum") and Guidelines for Nutrition and Food Education in Kindergartens, Elementary, Middle, and High Schools ("Guidelines") were examined as foundational information for developing the curriculum for food and nutrition education. Results: Basing ourselves on the five domains of the Nuri Curriculum, "Physical Activity and Health," "Communication," "Social Relationships," "Art Experience," and "Natural Science Inquiry," we integrated three areas from the Guidelines, namely "Dietary Habits and Health," "Dietary Habits and Safety," and "Dietary Habits and Culture," to structure the curriculum for kindergarten food and nutrition education. Three specific domains, "Nutrition and Health," "Food and Culture," and "Safe Dietary Practices," were tailored for preschool children, each comprising core concepts, content elements, and educational materials. In the "Nutrition and Health" domain, core concepts such as "nutrition" were addressed through content elements such as "balanced eating" and "vegetables and fruit," while "health" included elements such as "eating regularly" and "nutrients for disease prevention," each with two educational content components. The "Food and Culture" domain focused on "food" with content on "local foods (vegetable-garden experience)" and "food culture" with content on "our dining table (rice and side dishes)," "our agricultural products," "global cuisine (multiculture)," and "considerate dietary practices," each with four educational content components. The "Safe Dietary Practices" domain included core concepts such as "hygiene" with content on "hand-washing habits" and "food poisoning management," and "safety" with content on "food labeling." Conclusions: The systematized curriculum for kindergarten food and nutrition education aligns with the Nuri Curriculum and is interconnected with the Guidelines. This curriculum can be used as foundational material for developing educational resources tailored to the characteristics of preschoolers, contributing to effective implementation in early childhood education.

• Journal of Nutrition and Health
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• 제15권2호
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• pp.107-118
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• 1982

In order to obtain the information on the meal behaviors and the status of using university cafeteria, the survey was conducted through the questionaries to 2,425 students (Male : 48.8%, Female : 51.2%) of 9 universities throughout Korea. While most of the male students were having breakfast regularly (M : 70.7%, F : 52.7%), the female students enjoyed snacks for lunch (M : 21.8%, F : 55.0%) or between meals (M : 42.0%, F : 81.0%). Most of the subjects thought that skipping breakfast had bad influence on health. The male students had their lunch at the cafeteria more frequently than the female students. And the students in the universities without off campus dining facilities used cafeteria often. The students in the university-managed cafeteria also used the facilities more often than the rental situation. Other lunch habits in the case of not eating at the cafeteria were ‘bring lunch’ and ‘eat off-campus’. The main reasons for not eating at the cafeteria were ‘too crowded’(28.3%) and ‘waiting in long time'(28.0%). Only 4.9% of the students were satisfied with the menu, but the nearly half (42.3%) showed unsatisfaction largely because of the limited choice of menu Students pointed out the taste and the nutritional quality of the menu should be improved firstly. Another strong complaint was waiting in line.

• International Journal of Human Ecology
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• 제5권2호
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• pp.123-134
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• 2004

A convenience samples of Korean-Canadian/American adults who lived in Vancouver, San Hose and Los Angeles areas for over 10 years, were studied in 2000. Total of 130 adults were analyzed by immigration age. The age of immigration age was divided into 3 groups: the young group immigrated at 25 or before, the middle group immigrated at 26 to 40, and the old group immigrated at over 40. Their average length of residence in Canada and the U.S. was a little longer than 20 years. The dietary behavior patterns were similar among 3 groups, except co-eaters and dining-out frequency, and the Korean-Canadians/Americans seemed to be more home-based, family-tightened and traditional patterns than Koreans in Korea. They liked Korean traditional basic dishes, but their children liked a-la-carte ones and immigrants at early 20's showed similar food preferences as young generations. The attitudes of dietary acculturation for themselves and for their children were high. Since immigrating at age 26 to 40 years old rather than 20's or over 40's, showed stronger acculturation attitudes even with no significance and revealed significantly differences in some dietary behaviors and food preferences, it is recommended that immigration age should be considered when planning dietary foodservices at nursing care systems for Korean Canadians/Americans.

• Journal of Community Nutrition
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• 제4권1호
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• pp.51-58
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• 2002

Eating behavior change as a result of nutrition education interventions as secondary prevention strategies can contribute to an increase in life expectancy and better health for older adults in the United States (U.S.). Many of the chronic conditions prevalent in older adults are modifiable by dietary changes, including heart disease, diabetes mellitus, hypertension, obesity and osteoporosis. Important demographic observations in the U.S. including the projected large increase in number of older adults by 2030 have implications for nutrition education focus and services. A comprehensive review of nutrition education interventions for older adults in the U.S. published in 1995 identified elements from adult education theories that contribute to the effectiveness of nutrition education. These elements have been the focus of more recent studies with older adults providing additional evidence for relationships between concepts from commonly used behavior change theories and dietary patterns or change. In the U.S, an important program contributing to nutritional adequacy of the diet for older adults is the Elderly Nutrition Program which provides resources for congregate dining and includes a mandatory nutrition education component. Nutrition education is also provided through clinic based programs, and print and broadcast media. Application of the Transtheoretical Model has shown that the level of interest or motivation to comply with dietary guidance may be greater for some older adults due to an increasing burden of chronic disease and poorer quality of life, while others may not feel a need to change lifestyle habits.

• 한국식품영양학회지
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• 제30권5호
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• pp.943-959
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• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.

• 한국식생활문화학회지
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• 제24권2호
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• pp.164-171
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• 2009

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.

• 한국방사선학회논문지
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• 제1권2호
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• pp.55-69
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• 2007

A Study about the Effect of the Kwang-Dong Qi-Gong Therapy in Bariatrics. The purpose of this study is to find out what effects the practice of Qi-Gong shows in controlling obese that is one of the main causes of adult disease. In this study, the researchers chose some overweight or obese subjects over 17 years and divided them into two groups, and gave 4 weeks of twelve treatments to one group with Kwang-Dong Qi-Gong therapy developed by Hong Seong-Gyun in Kwang-Dong, and did not give any treatment to another group. And the effects were evaluated by comparative analysis. Before and after the treatments, the researchers measured the height, weight, body fat, BMI(Body Mass Index), hip size, etc. of two groups of them. And the health condition and eating habits of each persons of the two groups were examined before the experiment, and the difference of eating habits between the two groups was investigated in the course of the experiment, and the effects of the therapy that the treated group felt is investigated with an questionnaire sheet after the experiment. The following shows the result of the comparative analysis about the experiment 1. The result of the experiment about the effect of Kwang-Dong Qi-Gong therapy treated to control overweight or obese shows that : a) The height, body weight, BMI, body fat index, chest size did not make any statistically meaningful difference. b) The measurements of hip, waist, forearms, thighs, calves, and ankles made meaningful differences. 2. In the course of the experiment, the eating habits of the two groups did not make any significant difference except the frequency of dining together. 3. The effect of Kwang-Dong Qi-Gong therapy for the group that was given 12 treatments shows that : a) Regarding the change of their defecation, 81% of the subjects in the treated group said 'Yes' and 19% said 'No', that is most of subjects answered positively. b) Before the experiment, three subjects of the treated group had been taking medicine, but after the practice of Kwang-Dong Qi-Gong therapy, they appeared to stop taking medicine. c) 87% of subjects in the treated group said that they 'feel well' after he practice, 13% said that they 'did not feel well', that is most of subjects were satisfied with Kwang-Dong Qi-Gong therapy. d) 81% of subjects in the treated group replied that they 'feel peaceful in mind' after the practice, 19% replied that they 'did not feel peaceful in mind.'