• 한국식생활문화학회지
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• 제17권4호
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• pp.446-455
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• 2002

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

• 한국식생활문화학회지
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• 제23권3호
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• pp.318-327
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• 2008

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.

• 한국조리학회지
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• 제9권3호
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• 한국조리학회지
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• 제10권3호
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• Journal of Nutrition and Health
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• 제33권2호
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• pp.216-229
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• 2000

This study was conducted to evaluate the degree of maintenance of traditional dietary patterns in school lunch menus based on cooking methods. One week of school lunch menus for April and October and 3 dishes with high preference were obtained from school food service dietitians in 353 schools representing all of Korea's provinces and major cities. Based on cultural characteristics, a total of 992 different kinds of dishes were classified into 6 types (Korean, Western, Eastern, modified Korean, modified Eastern, modified Western). The dishes were also divided into 24 categories by cooking method. The most frequently served dish type was 'Korea' (78.4%) and the most frequently served meal followed the pattern 'rice+soup+kimchi+side dishes'. The percentage of 'Korea' side dishes other than rice, soup, an kimchi on menus was 76.3% and that for desserts was 50.8%. These figures indicate that traditional dietary patterns have been changing in the categories of side dishes and desserts. A total of 44.3% of the dishes fell under the 'Korean' category. Among the meals served, the percentage of 'Korean' dishes was relatively low, indicating that students prefer foreign foods or dishes made according to foreign cooking methods. These results suggest that in order to improve the quality of school food services, it will be necessary to search for common ground between the traditional diet and student preferences.

• 복식
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• 제51권8호
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• pp.141-157
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• 2001

It has been since 15 century when Ainu realized themselves as a race. Their folk culture had been formed with the effect of East-northern Asia and cultural exchange with Japanese through the northern trade during 17 -18 centuries. It can be ascertained from the typical festival food and clothing. clothing style and the ornaments of Ainu people. The basics of Ainu people are composed of an unfolding clothes which men and women had wort in one-piece style even though they had lived in the northernmost cold climate. Atousi is their typical clothing which had been made of the grass fiber. Ainu people had imported the old cotton clothes from the trading with the mainland roughly in the late E-do (late 18 century). Ainu's clothing is divided broadly into Aiusi and Moreu pattern. Ainu people had decorated their back, shoulder, collar, burial clothes, waist and hem by changing and mixing them. These are the expression of their desire to prevent themselves from the wicked plot or the devil. There is no similar Ainu patterns or skill in Kimono, while it is known to be rather related to the area of Amur River, Sakhalin, and the distant Mongolia. Therefore, the traditional pattern of Ainu should be the continental conception which had been skilfully shaped through the trading with the north adding the series of Ainu People.

• 한국조리학회지
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• 제8권1호
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• pp.149-170
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• 2002

As the life style of modern people is gradually being more scientific, up-to-date, and specialized, food habit and food cut lure are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some at tempts were made: First, discuss the theories on family restaurant and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu- selection factors in family restaurant Third, make an empirical analysis of menu-selection factors in family restaurant to suggest in which direction it should move forward Fourth, analyze the relationship of demographic characteristics to menu-select ion factors.

• 한국가정과교육학회지
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• 제27권4호
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• pp.173-189
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• 2015

한국 사회는 국제결혼 등의 원인으로 다문화사회로 급변하고 있다. 본 연구는 도시형 다문화가정 결혼이주여성의 문화적응과 식생활행태를 분석하고, 어떤 관련성이 있는지에 대해 규명하였다. 조사대상은 대전시 거주 다문화가정 89가구의 결혼이주여성을 대상으로 하였다. 이는 우리나라 다문화가정 결혼이주여성의 출신국의 비율과 유사하게, 중국(39.3%), 베트남(28.1%) 그리고 일본을 제외한 기타 국가로 나타났다. 도시에 거주하는 다문화가정 결혼이주여성의 문화적응 유형은 연령이 높을수록, 거주기간이 길수록, 자녀가 있을수록 통합유형 성향이 유의적으로 높은 것으로 나타났다. 거주기간과 자녀의 유무는 동화유형에 영향을 미치는 변수로 나타났다. 베트남 출신 결혼이주여성의 경우 다른 집단에 비해 주변화유형으로 나타났다. 문화적응에 영향을 미치는 식생활행태 관련 변인을 분석한 결과, 식사 태도, 식사의 다양성 그리고 생활과의 균형성 및 식생활행동은 문화적응 유형 중 통합유형과 유의적으로 관련성이 있는 것으로 나타났다. 사회인구학적 변인과 식생활행태 변인의 문화적응에 대한 영향력 분석을 한 결과, 통합유형인 문화적응에서 거주기간(31.4% 설명력), 한국어 사용 능력(34.2% 설명력), 그리고 식사의 다양성(33.5% 설명력)이 유의적으로 영향을 미치는 것으로 나타났다. 그러므로 도시형 다문화가정 결혼이주여성의 문화적응은 통합유형에 있어, 식생활행태가 중요한 변인으로 작용함을 알 수 있었다. 이에 도시형 다문화가정 결혼이주여성의 긍정적인 문화적응은 올바른 식생활행태 확립이 요구되며, 이를 위하여 관련 분야에서의 다양한 연구 및 프로그램 개발 및 실행이 이루어져야 할 것이다.

• 한국식품영양학회지
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• 제25권3호
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• pp.419-429
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• 2012

The purpose of this study was to assess the consumption patterns of Makoli and to provide age-specific suggestions to increase the popularity of newly developed products. The subjects of the study were 373 men and 329 women, and information was obtained by self-administered questionnaire in December of 2010. One major finding of the study was that regardless of gender, consumption of Makoli was correlated to age: older respondents drank more Makoli. Those in their thirties and older, especially women, drank Makoli at home with family. The reasons given for liking or disliking Makoli differed among age groups, but were the same between genders. More subjects in their twenties liked Makoli because of its distinctive taste, while more in their forties liked it for its cultural value. Subjects in their thirties disliked it because it caused headaches, while more in their forties complained of burping. Both genders in their twenties suggested that TV and internet advertisements may be the best strategy to increase the popularity of newly developed Makoli products, and women in their forties suggested promoting Makoli's health benefits. The low calorie content of new Makoli products appealed to women of all age groups and men in their twenties and thirties. Women in their forties were also attracted by Makoli's possible effect to alleviate constipation.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.19-23
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• 1977

It is said that a mode of dietary behavior changes together with socioeconomic and cultural transformation. Formation of dietary habit of pre-school children influences upon direction of this changes, specially. So, this study was planned to analyst the dietary pattern of pre-school children. A survey was carried out for 3 days of 28 pre-school children with a mean age of 4 years and 3 months. Each child's matter wrote dietary pattern and kinds of food as staple, subsidiary and snack. The results showed that; (1) the average meal frequency a day was 3.1 and interval between meal was 5.1 hours (for breakfast to lunch & lunch to supper) and 12.6 hours (for supper to breakfast), (2) there were 27 different kinds of foods as staple and cereal products consumed the most among those, and 82 different kinds of foods as subsidiary and KIMCHI products were eaten the most rating, (3) the average snack frequency a day was 5.0. There were 76 different kinds of foods as snack, among them cold drink was the best. The present observation suggested that pre-school children had a tendency to take meat regularly, but snack very irregularly, and kinds of foods taken as staple, subsidiary and snack didn't keep the nutritional balance. Parent's concern about dietary behavior of their children is demanded more than ever.