• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.409-420
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• 1996

Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.459-467
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• 2005

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.59-67
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• 1977

This study was carried out to know the food habits of 200 persons, 89 males and 111 females, aged 60 years and over from June 13 to July 2, 1977 in Seoul. The results are summarized as follows: 1. Changes of the food preferences The preferences about foods after 60 years of age showed in lower scores of dislikes than those before and, however, were not significantly changed. Beef was the item which 75% of the subjects liked and was the highest in desire to eat, Likes for hot, salty, and sour taste except sweet were diminished but they generally liked hot or sweet food rather than sour or salty one and also warm dish rather than cold one. A majority of them wanted to have their meals cook more soft and tender. 2. Intakes of foods The average consumptions of the basic food groups per capita per day were 475.5g of males .and 431.8g of females for cereals and grains, 119.6g and 103.6g for meats add legumes, 221.7g and 216. lg for fruits and vegetables, 52.6g and 39.4g for milk and small fishes, and 5.0g and 4.7g for fats and oils. 3. Intakes of calorie and nutrients The percentage contributions of three nutrients, carbohydrate, protein, and fats to the total amounts of calories were 75.9, 12.4, and 11.7% of mates and 75.6, 12.4, and 12.0% of females. Women had a slightly higher percentage of caloric intake to RDA than men who didn't satisfy RDA. The subjects revealed an insufficient protein intake as well as calcium. Therefore, many older people have to be convinced of the importance of milk for both nutrients. The mean ratios for iron, niacin, and thiamin intake were higher than RDA and on the contrary. those for riboflavin, vitamin A, and ascorbic acid intake were below RDA. It seems necessary, for the aged to maintain good state of health, to promote their appetite, and to take regular mealtime because difficulty of teeth, illness, irregular mealtime, and loss of appetite had influence on less intakes of calorie and nutrients.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.945-956
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• 2001

The costume for gods in the Ancient Roman myth was studied by examining in the embossed-carving, sculptures, mural-painting and various documents of the period. The clothes item, hairstyle, symbol & ornaments and shoes of the gods in the Roman myths were analyzed to understand the formative process in the religious costumes, and results are as follows. First, the costumes for male gods are the same as those for ordinary men lived in ages, including toga, paludamentum, tebenna, tunica. The costumes for female gods are also the same as those for ordinary women lived in ages, including stola, palla, tunica. Second, the hairstyle of male gods is short curled-hair, twisty roll-up hair and braid long-hair due to the influence of Etrurian in the early days. Another hairstyle is appeared in form of the laurelled-crown. The hairstyle of female gods is curled long-hair, chignon style and braid roll-up hair decorated with hairband. Third, the symbol & ornaments which represent the responsible possession of male gods, are appeared in beard, a stick of the message, arrow-case, offering-dish, antlered-glass, shield, spear-handle, as the superhuman forms, such as the lightning shape. For female gods they are is appeared plastron, a stick of the message, flower. some female gods wear necklace, foot-ring, bracelet. Fourth, male gods wear shoes in forms of sandal, buskin, boots, but all female gods are in barefoot. It could be explained by the fact that a man-centered society in the ancient roman is reflected in the world of gods. As mentioned, Gods costume in Roman myths was very similar to or nothing different from the ordinary peoples in Rome. However, they used corps, sacrifices or sepcific symbols depending on the fields that they were responsible for in order to be distinguished from the ordinary people. This is the result from the peoples expression that they should keep a close relationship with Gods hoping to be protected, and rely on them under whatever circumstances.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.216-224
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• 2006

This study was conducted to examine the correlation among meals variety, obesity index, blood pressure, and lipid profiles of Korean adults. A total of 308 adults(men 124, women 184) measured the anthropometric characteristics, blood pressure, dietary intake using 24-hour recall method, and serum lipid profile. The average ages of the study subjects were 50.9 yrs in men and 51.4 yrs in women. The average height, weight and BMI were 166.3 cm, 68.4 kg, $24.7\;kg/cm^2$ in men and 154.3 cm, 59.8 kg, $25.0\;kg/cm^2$ in women, respectively. The numbers of food items in meal of men and women were 14.1, 15.9 for breakfast, 15.7, 15.9 for lunch, 14.7, 14.1 for dinner, respectively. The numbers of dish items in meal of men and women were 4.0, 4.3 for breakfast, 4.3, 4.3 for lunch, 4.2, 3.9 for dinner, respectively. The average blood pressure, total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol and atherogenic index were 126.6/76.0 mmHg, 181.0 mg/dL, 157.7 mg/dL, 40.9 mg/dL, 108.6 mg/dL, 3.5 in men and 123.2/73.6 mmHg, 185.0 mg/dL, 137.3 mg/dL, 44.8 mg/dL, 112.7 mg/dL, 3.2 in women, respectively. The total cholesterol was negatively correlated to the number of food item for lunch(p<0.05). Therefore, more systematic studies to investigate the meal variety roles of blood lipids in meals of adults were required.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.