• 대한영양사협회학술지
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• 제11권3호
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• Journal of Nutrition and Health
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• 제54권1호
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• pp.95-103
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• 2021

Purpose: High intake of cholesterol leads to cardiovascular disruption. Estimating the actual intake of cholesterol can be beneficial for nutrition intervention. This research aimed to develop Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) to estimate cholesterol intake and analyze its reliability and validity. Methods: SQ-FFQ was developed by sorting high cholesterol food items in Indonesian food database and food items' availability. A total of 30 older adults were randomly chosen from Public Health Center in Jagir District, Surabaya, Indonesia to test its validity. Reliability test was done by measuring the same developed SQ-FFQ in one-month period, while validity test was done by comparing SQ-FFQ results with 6-days food record. Statistical analysis used for reliability test was paired t-test, the Intra-class Correlation Coefficient (ICC), and Cronbach's α to measure the internal consistency. Meanwhile, validity of developed SQ-FFQ was analyzed using paired t-test and Bland-Altman. Results: Reliability of 2 administered SQ-FFQs showed a good agreement based on paired t-test analysis (p = 0.200), ICC (0.609), and Cronbach's α (0.757). Strong agreement was found in most of food items, but agreements for egg yolk and fried duck were poor. Significant difference was found between those food items (p = 0.001 vs. p < 0.001, respectively) with mean difference were -25.3 mg and 46.2 mg. Validity of developed SQ-FFQ2 compared to 6-days food diary records also found a strong agreement based on paired t-test and the Bland-Altman analysis. Conclusion: This baseline research provides a reasonably valid and repeatable measure of cholesterol intake estimation that can be widely used in nutrition and public health study, especially in Indonesia. No study has been conducted in Indonesia on the development of tools to estimate the cholesterol intake.

• 동아시아식생활학회지
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• 제11권6호
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• pp.455-465
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• 2001

In a rapidly changing society, the rise in standard of living and level of education has brought about a Qualitative change in consumption, especially food consumption. Accordingly, consumers' interest in and the consumption of health foods has also grown at a rapid pace, expanding the health food market. However. because of the consumer's lack of understanding and knowledge about health foods, the reality is a difficulty in establishing sound consumption. Accordingly, this study was conducted to analyze the consumers' purchase behavior for health food. Through this study, consumers will be able to rationally plan for the use of health food items and further to provide necessary information for planning and executing effective marketing strategies producers and distributors of health foods items. The subjects of this study are the 473 Seoul residents over the age of 20 who have used health food items in the past year. The result of this study showed the use of fatigue rehabilitators, with 93.2% of the respondents saying they have used it. was the highest. with natural products honey, vitamin supplements. restorative foods, mineral supplements, young-gi fellowing in order. Recovery from fatigue. with 3.81, was the top reason the respondents started using health food items, followed by maintenance of health, supplement nutrition. and prevent disease. Family and relatives topped the list of information sources with 3.76. followed by TV and friends. On the other the Internet(2.32) and radio(2.35) were shown to be the lowest information sources. Those surveyed listed quality(4.00), safety(3.99). and nutrition(3.93) as evaluative criteria for health food items, in order of importance. The place of purchase most frequented by consumers in the survey were specialty stores(35.3%) leading the way with department stores and door-to-door sales, pharmacy following behind. On the other hand. purchases from direct mail were the lowest with 1.5% The people who bought health food Items were shown to be parent/siblings(37.2%) , self(33.6%) followed by spouse(23.7%) Purchases made by children were very low with only 4.9%. Finally, the level of satisfaction after using health food products were generally not very high. Consumers seem to be satisfied with the effectiveness(3.37) and safety (3.15) of the products. which is very minute, and they were slightly dissatisfied with the quality of the products.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.253-264
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• 2011

The objectives of this study were to investigate the current status of the Korean government-funded meal support program for low-income children through convenience stores and to evaluate the nutritional quality of the meal items available under the program. The POS data of three convenient stores where children had used their electronic meal cards most often in Seoul during January 2010 and the kinds and amounts of ingredients of the meal items available to the children were obtained from the headquarter of the convenient stores. A total of 5,081 transactions by 693 children included in the POS data was analyzed. In addition, nutritional contents of meal items, which were meal boxes (11 kinds), kimbab (13 kinds), rice balls (27 kinds), inari sushi (1 kind), and sandwiches (26 kinds), were analyzed with Can Pro 3.0. The results showed that children had purchased flavored-milk products most often. Children tended to purchase meal items together with drinks (60.9% of transactions), but some purchased drinks (27.6%) or meal items only (11.5%). Except for meal boxes, none of the meal items satisfied 1/3 of Estimated Energy Requirements of the 9-11 year-old boys per day. The average energy contents of different kinds of meal boxes, kimbabs, rice balls, and sandwiches were 619, 357, 200, and 380 kcal, respectively, and the energy content of a package of Inari sushi was 457 kcal. Vitamin C amount was found to be deficient in all the meal items, compared to 1/3 of Recommended Intake of the 9-11 year-old boys per day. The results of this study could be useful to develop nutritionally appropriate meal items for the convenient stores participating in the government-funded meal support program for children from lowincome families.

• 한국식품과학회지
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• 제43권6호
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• pp.773-782
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• 2011

한국형 TDS에 필요한 차별화된 포괄적인 식품목록을 도출하기 위해, 가장 최근에 실시된 2009년 TDS에서 사용된 것과 동일한 식품섭취량 자료를 사용하여 대표식품 선정기준을 확대 보완하고 그 결과를 비교하였다. 식품별 섭취량 누적비율 90%까지 확대, 섭취빈도 5% 이상으로 확대 및 추가 고려요인으로 지용성 오염물질을 위한 지방섭취량 누적비율 80%까지에 포함되는 식품을 고려하여 총 161종의 식품이 선정되었다. 도출된 대표 식품 목록은 우리 국민이 2007년에 섭취한 것으로 조사된 모든 식품군을 포함하고 있어 그 포괄성이 입증되었다. 다음 단계로, 한국인의 일상적인 식이를 대표할 수 있는 식품섭취량 자료를 확보하기 위해, 총 18,022명을 대상으로 실시된 2008년도와 2009년도 국민건강영양조사의 식품섭취량 자료를 통합하고 여기에 등장한 687종 식품을 이용하여, 상기 기술된 선정기준에 따라 165종 식품을 선정하여 기본목록을 작성하였다. 이들을 식품군별로 분류한 후 유사식품의 중복선정을 피하기 위해 매우 유사한 식품 30종에 대해 각 식품군 내에서 다소비 순위와 다빈도 순위를 비교하여 상대적으로 순위가 낮은 식품 15종을 제외시키고, 각 식품군에서 대표식품으로 선정되지 않은 식품에 대한 검토를 통해 식품 구성과 성상이 현저히 달라서 mapping이 어려운 식품 10종을 추가하여 160종이 대표식품으로 최종 선정되었다. TDS 분석대상으로 최종 선정된 160종의 식품목록은 식품섭취량의 90.93%, 에너지 섭취량의 91.36%, 지방섭취량의 89.05%를 포괄하는 것으로 나타났다. 예산과 연구기간의 제약으로 모든 식품이 분석될 수는 없으므로 분석되지 않은 식품을 가장 유사한 대표 식품의 유해물질 분석결과에 매칭하는 방법인 'best-fit' mapping 과정을 적용한다면 유해물질별 총 섭취량의 산출이 가능하게 될 것이다. 본 연구에서는 우리 국민의 식생활을 반영할 수 있는 대표성 있는 식품섭취량 자료를 확보하여 체계적인 방법으로 대표 식품을 선정하고, mapping을 통해 모든 식품을 포괄할 수 있는 방법을 제시함으로써 유해물질별 총 노출량을 평가할 수 있는 기반을 마련하였다.

• Food Quality and Culture
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• 제3권1호
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• 한국식생활문화학회지
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• 제6권2호
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• pp.185-197
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• 1991

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was $93.0{\pm}23.4$ minutes. The average frequency of taking food was $4.0{\pm}1.1$ and the average frequency of taking food after satiety was $1.4{\pm}0.8$. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were $30.4{\pm}7.1$ out of 175 and the average weight of the consumed food was $995.0{\pm}240.9$ g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was $7.1{\pm}2.2$ and the average food weight time was $233.7{\pm}69.7$ g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was $50.5{\pm}8.9$. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• 한국식품위생안전성학회지
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• 제22권3호
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• pp.165-172
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• 2007

전라북도내 병원, 학교, 사업체 등의 집단급식소 98개소를 대상으로 작업 단계별 식품의 일반위생 관리항목의 실행 실태와 영양사의 중요성 인식도를 조사하였다. 식품의 구매 및 검수 단계의 위생관리 항목에 대해서는 59.2-98.0%의 실행율을 나타내어 다른 단계에 비해 상대적으로 잘 실행이 되고 있었다. 전처리 단계에서 '바닥에서 식품 취급 안하기'라는 항목은 병원의 경우 실행율이 53.8%로 나타나 사업체(32.5%)와 학교(34.2%)보다 상대적으로 높았으며, 사업체와 학교 급식소에서의 전처리 작업 방법의 개선이 요구된다. 조리 단계에서는 위생관리 항목 실행율이 모두 30% 이하로 나타나 전반적인 개선이 필요하였으며, 저장 단계에서는 학교와 사업체의 작업 과정 개선이 필요하였다. 배식 단계에서는 전반적으로 위생관리 항목에 대한 실행율이 낮아 개선이 필요하였다. 위생관리 항목에 대한 영양사의 인식도 조사 결과 각 단계별로 전반적인 위생관리 실행에 대한 교육 및 인식의 변화가 필요한 것으로 나타났다.