• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.113-128
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• 2005

The recommended dietary allowance(RDA) and food guide are the basic and the most important concepts for practical application of food and nutrition to the dietary life. For the textbook contents analysis on RDA and food guide, 10 kinds of Technology and Home Economics middle school textbooks were examined. And a total of 283 students from 2 middle schools in Kyungkido were recruited for the analysis of students' understanding on RDA and food guide. The results o( this study were as follows. First, students were aware of food, nutrition and diet section in the middle school textbook as interesting, valuable. and easy to understand. Second, the explanation on RDA, which is the intake level of nutrients adequate to meet the needs of practically all healthy people, were not clear and enough in almost all the middle school textbooks examined. The definition of food guide was not firmly established in anywhere including the middle school Technology and Home Economics textbooks examined. Third, about 2/3 of students did not know the difference between RDA and physiological requirement. And $1/3\~2/3$ students did not know which food belongs to which food group, less than 1/3 students gave correct answer on food amount contained in single serving size, except bread, noodle and fish. As result, the RDA and food guide concepts were not throughly explained in middle school textbooks. which resulted in misconception to many students. Thus, accurate and detailed explanation on RDA and food guide should be included in the middle school Technology and Home Economics textbooks, so that to help application to healthy eating in the future daily dietary life.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.28-37
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• 2022

With the increased development of the dining sector, several restaurants have emerged and are becoming more advanced. Since the Michelin Guide Seoul publication in Korea, the fine-dining market has attracted attention from guests. Moreover, the number of customers visiting fine-dining restaurants has increased comparatively. However, it has been a mere 6 years since the publication of the Michelin Guide Seoul, and domestic materials and research related to the Michelin Guide are insufficient. Therefore, this research examines the factors responsible for restaurants to gain Michelin stars, and the effect of the Michelin guide on customers to select restaurants. Customers who have visited and experienced the star restaurants were interviewed, as well as the owner chefs and personnel managing the restaurant. The interviews were conducted from August to September 2020 using the Colaizzi method. The survey was designed to extract meaningful sentences or phrases from the participant interviews, categorize general and abstract statements into topic clusters, and describe the essential experience. This research aimed to determine the effect of the Michelin guide on customers for a selection of the restaurants and star restaurants. It is important to understand the development of Michelin restaurants and the effective factors which make customers choose the restaurants. Also, results of this study will be a future guide for the possibility of developing domestic fine-dining restaurants, normal restaurants, and the food service industry.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.67-91
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• 1998

This study reviews the rating system of hotels and restaurants regulated by french gouvernment and compares the french guide books of worldwide reputaion : Guide rouge of Michelin and Guide France of Gault-Millau. The apparatus of gouvernment and the inspectors deciding the grades, the processes and the prior conditions needed for obtaining the adequate grades are mentioned. So it will be a help to understand the present system of hotels and restaurants in France. The publishing firms like Michelin and Gault-Millau not only encourage the trvel and F & B industry by estimating the hotels and restaurants and publishing the results, but also informe the consumer. Ultimately, the guide books would like to play an important role in improving or making better the levels of the tourism and the gastronomy. They support continuously the publishing of guide books with the qualified persons and financial aid. Especially, Michelin doesn't insert the advertisement in his publications. In publishing the guide books, it can be one of the most important points for proving his independence of hoteliers, restaurateurs and the others. The seconde point is impartial, clear and rigid inspection that doesn't admit any corruption. Now is the moment in korea to promote the tourism and the gastronomy by publishing the credible books like 「Guide rouge」 and 「Guide France」in order to present Korean attrations and epicurean foods.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.133-145
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• 2012

The purpose of the study was to examine the adolescents' awareness and practice of Dietary Action Guide for Adolescence, which was developed by the Ministry of Health & Welfare. Subjects were middle and high school students, selected one class each from all of the 16 provinces in Korea, which were 32 schools and 998 students all together. The subjects were asked to self-evaluate the degree of awareness and practice of Dietary Action Guide using the 5 point-Likert scale from July to September, 2010. On average, 55.1% of the students responded that they were aware of the Dietary Action Guide and 49.4% answered that they put Guidelines into practice. The average score of awareness and practice were $3.54{\pm}0.24$ and $3.42{\pm}0.33$, respectively. The awareness score was higher than those of practice score in all the questions in the 6 categories. Awareness score of female students was higher than those of male students but there was no difference by residence area. Awareness and practice of the nutrition education-experienced were higher than those of the inexperienced. Practice score was higher among middle school-students compared to high school students, which reflected the opportunity of taking nutrition related classes. This finding shows that nutrition education for adolescents is important to change their dietary behaviors regardless of gender, residence area and school level.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.411-425
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• 2011

This study was conducted to examine differences in nutrient intakes by the compliance with the Dietary Action Guide for Korean Children. The subjects included 343 elementary school students in Gwangju city. Compliance with the Dietary Action Guide for Children showed that 62.4% of subjects had breakfast everyday; 44.3% of subjects ate vegetables/fruits/milk and dairy products daily; 26.8% of subjects ate a variety of lean meats/fish/eggs/bean products daily; 32.9% of subjects enjoyed outdoor activity everyday and ate according to their energy needs; 40.2% of subjects chose healthy and nutritious foods for snack; and 15.5% of subjects avoided food waste. Intakes of most of nutrients including energy were significantly higher (p < 0.05) in those who complied with the Dietary Action Guide well. Also nutrient intakes had the positive correlation with the scores of Dietary Action Guide (p < 0.05). From these results, nutrient intakes of children were significantly influenced by dietary factors suggested in the Dietary Action Guide for Children. In addition, the results also confirmed that good food behaviors were indispensible to maintaining a proper nutritional status. Based on these results, good food behaviors and practice were critical to secure good health and proper nutritional status for children, and that nutrition education should be strengthened in school as well as at home.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.135-137
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• 2014

The expansion of the transportation card, and the popularity of smart phones has been increasing social concern about the NFC technology. Has been focused on the use of e-commerce, most of the NFC, fulfilling the security problems or technical topic for this, but the reality is that the current debate on the new value added contents industry and a nonexistent connection. Leverage NFC for efficient order management system in order to build lunch or dinner by being pushed to ease restrictions on remodeling and renovation projects Food Truck vehicle through a small business support programs in the current government, but increasing interest in the Food Truck I study a model of ordering system for food truch 재소 s-guide system. A lot of the effectiveness of management as appropriate to the use of NFC for small business that operates as a server system is highly Food Truck tendencies tied to one router and server on the intranet without the need of internet connection system. I believe in this study S-Guide system contributes for business success for food truck of small business.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Journal of Preventive Medicine and Public Health
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• v.56 no.1
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• pp.77-87
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• 2023

Objectives: It is critical to assess community readiness (CR) when implementing childhood obesity prevention programs to ensure their eventual success and sustainability. Multiple tools have been developed based on various conceptions of readiness. One of the most widely used and flexible tools is based on the community readiness model (CRM). This study aimed to adapt the CRM and assess the validity of a community readiness tool (CRT) for childhood obesity prevention programs in Iran. Methods: A Delphi study that included 26 individuals with expertise in 8 different subject areas was conducted to adapt the CRM into a theoretical framework for developing a CRT. After linguistic validation was conducted for a 35-question CR interview guide, the modified interview guide was evaluated for its content and face validity. The quantitative and qualitative analyses were performed using Stata version 13 and MAXQDA 2010, respectively. Results: The Delphi panelists confirmed the necessity/appropriateness and adequacy of all 6 CRM dimensions. The Persian version of the interview guide was then modified based on the qualitative results of the Delphi study, and 2 more questions were added to the community climate dimension of the original CRT. All questions in the modified version had acceptable content and face validity. The final CR interview guide included 37 questions across 6 CRM dimensions. Conclusions: By adapting the CRM and confirming linguistic, content, and face validity, the present study devised a CRT for childhood obesity prevention programs that can be used in relevant studies in Iran.

• Proceedings of KHEA Conference
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• 1997.07a
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• pp.248-248
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• 1997

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.771-784
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• 2014

The purpose of this study was to estimate the relationships between dietary factors and the stress perception levels of College students. A survey was conducted in June, 2010, targeting 332 college students in Gwangju. General environmental factors, stress perception levels, dietary behaviors, and dietary action guide performance of the subjects were evaluated by questionnaire, and food intakes was determined by the 24-hour recall method. The results are summarized as follows.: The score of frequency experiencing was $45.1{\pm}16.9$ for male students, and $47.0{\pm}16.7$ for female students. The importance scores were $50.8{\pm}18.5$ for males, and $53.3{\pm}18.7$ for females. The total score for dietary action guide performance was $39.6{\pm}7.2$ for males and $40.6{\pm}6.5$ for females. Nutrient intake levels were evaluated based on dietary reference intake (DRI), revealing energy intakes to be 68.5% EER in males and 73.9% in females. The mean intakes of nutrient were 54.2% RI for calcium, 73.6% RI for riboflavin, and 51.2% RI for vitamin C but 203.6% AI for sodium, which indicates an imbalance in nutrient intake. Analysis of the correlations between stress perception levels and dietary factors, scholarship achievements, financial problems, future problems, value senses, and family relationships revealed significant correlations with general environment factors, dietary behaviors, Dietary action guide performance, and nutrient intakes (p<0.05). The higher the stress perception levels of the students, the higher the energy, coffee and alcohol intake, which predicts that appropriate stress control in college students will lead to better dietary habits. It is expected that the results above will be used as basic data for the development of proper nutrition education programs and stress control strategies.