• 한국정보시스템학회지:정보시스템연구
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• 제30권2호
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• pp.215-241
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• 2021

Purpose The purpose of this study is to analyze the impact of perceived value on the intention of continuous use of food delivery app services form the perspective of restaurant owners. We adopt the value-based acceptance model (VAM) in order to derive influential factors (i.e., perceived benefits and perceived sacrifices) that affect perceived value, which in turn leads to the continuous use of food delivery app services. In addition, the moderating role of restaurant type in the relationship between perceived benefits/sacrifices and perceived value. Design/methodology/approach An online survey was conducted on restaurant owners who are using domestic food delivery app services. Samples were collected using the quota sampling method in accordance with the current market share of food delivery app services. A total of 235 participants (restaurant owners) were identified as a valid sample and used for the final analysis. Findings Research findings of the study are as follows. First, sales increase and operational effort decrease among perceived benefits had a significant positive impact on perceived value. Second, perceived cost among perceived sacrifices had a significant negative impact on perceived value. Third, perceived value had a significant positive effect on the intention of continuous use. Finally, the moderating role of restaurant type was found only in the effect of operational effort decrease on perceived value.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.206-219
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• 2023

Objectives: Screen time refers to the time spent using screen media, such as televisions, smartphones, computers, or tablets. Excessive exposure to screen media has been reported to negatively impact young children's health and development, including overweight, short sleep duration, and language delays. This study examined the association of screen time and mealtime media use with dietary behaviors among preschool children. Methods: A cross-sectional survey was conducted on parents of children aged three to five years using the online questionnaires of the Nutrition Quotient for Preschoolers (NQ-P) and the Dietary Screening Test (DST). Data from 261 children's parents were analyzed. Results: Of the 261 children, 96.9% used screen media, 55.6% used screen media for two hours or more daily, and 30.7% were exposed to screen media during meals. The NQ-P scores were significantly lower in the children with longer screen time and mealtime media use. Children who used screen media for two hours or more and those exposed to screen media during meals consumed kimchi less frequently and confectionery and sugar-sweetened beverages more frequently than children who used less than two hours and were not exposed to screen media during meals. In addition, they were more likely to be picky about food, refuse to eat, and less likely to feed themselves than children with shorter screen time and no mealtime media use. Conclusions: This study reported an association between unhealthy dietary behaviors, feeding difficulties, and screen time and mealtime media use among preschool children. Further research should explore effective strategies for reducing children's screen time.

• 한국식생활문화학회지
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• 제19권3호
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• 대한가정학회지
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• 제19권2호
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• pp.11-24
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• 1981

The objectives of the study were to determine 1) if energy consumption and conservation vary in clothing, food, and housing with independent variables-size of household, homemaker's age, employment, and level of education, level of living, type of house, electricity use, and all energy use, and 2) if there is a correlation among energy conservation practices in clothing, food, and housing. Questionnaires wee given to the randomly selected homemakers in Seoul in July, 1980. Data from 620 responses were analyzed by F-test (Analysis of Variance) and Correlation. The results are as follows: 1. Clothing (1) the scores of the conservation practices I clothing were generally high. /However, it was found that a) they did not practice in wearing heavy under clothes and behavior outer clothing to cope with cool room temperature in the winter, b) they did not use bleach for laundry, but they used boiling method, and c) they did not have enough knowledge on Permanent Press finish. (2) energy conservation practices in clothing were significantly related to level of living and homemakrer's level of education. a) The higher the level of living, the higher scores in the knowledge were found. b) the higher the homeakcer's level of education, the higher scores in the knowledge and ironing were obtained. 2. Food (1) The scores of the conservation practices in food were generally high. However, it was found that scientific cooking methods were not performed such as a) to use measuring spoons, cups, and timers, b) to practice a simple method in using solor energy for warming water, c) to use thermos for the hot water tea or coffee, but they boiled water whenever necessary, and b) to use the pressure cooker whenever possible. (2) Energy conservation practices in food were significantly related to homemaker's employment and type of dwellings. a) The scores of full-time homemakers (not gainfully employed) were higher than gainfully employed homemakers. b) Families in traditional Korean dwellings revealed higher scores than those in apartment or western style dwellings. 3. Housing (1) The scores of the conservation practices in housing were generally high. However, it was found that a) they did not install fans in the kitchen, bathroom, and attic in the summer, b) they did not install a humidifier for tolerating a lower room temperature in the winer, c) they did not practice to make plans for the door of the refrigerator remained open for the shortest time, d) they did not install or use a local lighting with a general lighting for reading and cooking, and e) they usedaluminum foil without the knowledge of the heat reaction of its shiny and dull sides. (2) energy conservation practices in housing were significantly related to homemaker's employment and level of education, economic status, types of dwelling, and all energy use, a) Full-time homeakers had higher scores than gainfully employed homeakers. b) the higher the homemaker's level of education and economics status, the higher scores were obtained. c) Homeakers with their own house scored higher points than those with rented houses. And families in apartment or row houses scored higher points than those in traditional korean or western style dwellings. d) The higher the consumption rate of electricity and all energy, the higher scores were revealed. 4. correlation there was a significant correlation among energy conservation practices I clothing, food, and housing.

• 한국식품조리과학회지
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• 제15권1호
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• pp.1-7
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• 1999

The purposes of this study were to analyze the relationship between 12 independent variables and the foodservice productivity in the welfare facilities for the elderly. The results of the study were summarized as follows; 1. 67.2 percentage of surveyed welfare facilities for the elderly were not managed by dietitians, so menu planning, food purchasing, management of eqipment and facilities, sanitary practice, and management of work were administered nonsystematically. 2. From the results of factor analysis of variables related to the affecting productivity, 5 factors were generated and the factors were named ‘foodservice scale’, ‘human resourcs’, ‘use of food’, ‘use of equipment’ and ‘use of document’, and then the relation between the factor variables and productivity was examined by multiple regression anlysis.

• 한국식품영양학회지
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• 제23권4호
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• pp.633-640
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• 2010

This study attempted to investigate use of information for school foodservice management and perception of informations offered on Office of Education homepages according to Daegu and Gyeongbuk nutrition teachers and dietitians. The most frequently used web site information source and information type were 'charged foodservice information sites'(63.5%) and 'information on nutrition or menus'(63.5%), respectively. Subjects belonging to schools that served more meals per day tended to use informations more frequently. Information on 'management of the foodservice production process' showed a low satisfaction level as compared to importance in all groups, and information on 'nutrition education' showed a similar tendency for subjects belonging to schools that served 1 meals per day. Overall, efforts for development and dissemination of information are required to improve the quality and efficiency of school foodservice.

• Food Science and Biotechnology
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• 제16권6호
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• pp.918-923
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• 2007

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.43-46
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• 2004

The use of medicinal food, food supplements and nutraceuticals is steadily increasing worldwide. These products are derived from a variety of sources of ethnic traditions and new research findings. They are being utilised in a diverse range of preventive and therapeutic situations. Because of this increased interest there is greater use of multiple natural products simultaneously. The use of combinations needs to be treated with circumspection. Mixing may have no unexpected consequences or it may have rather unanticipated beneficial outcomes. Just as likely are deleterious effects from combining the intake of natural products. Recent research has been quite useful in the characterisation of the consequences of some of these combinations and examples will be presented.

• Nutrition Research and Practice
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• 제7권3호
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• pp.199-206
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• 2013

This study was performed to compare the dietary food and nutrient intakes according to supplement use in pregnant and lactating women in Seoul. The subjects were composed of 201 pregnant and 104 lactating women, and their dietary food intake was assessed using the 24-h recall method. General information on demographic and socioeconomic factors, as well as health-related behaviors, including the use of dietary supplements, were collected. About 88% and 60% of the pregnant and lactating women took dietary supplements, respectively. The proportion of dietary supplements used was higher in pregnant women with a higher level of education. After adjusting for potential confounders, among the pregnant women, supplement users were found to consume 45% more vegetables, and those among the lactating women were found to consume 96% more beans and 58% more vegetables. The intakes of dietary fiber and ${\beta}$-carotene among supplement users were higher than those of non-users, by 23% and 39%, respectively. Among pregnant women, the proportion of women with an intake of vitamin C (from diet alone) below the estimated average requirements (EAR) was lower among supplement users [users (44%) vs. non-users (68%)], and the proportion of lactating women with intakes of iron (from diet alone) below the EAR was lower among supplement users [usesr (17%) vs. non-users (38%)]. These results suggest that among pregnant and lactating women, those who do not use dietary supplements tend to have a lower intake of healthy foods, such as beans and vegetables, as well as a lower intake of dietary fiber and ${\beta}$-carotene, which are abundant in these foods, and non-users are more likely than users to have inadequate intake of micro-nutrient such as vitamin C and iron.

• 한국식생활문화학회지
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• 제17권4호
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• pp.435-445
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• 2002

The purpose of this study was to identify the pattern and perception of food consumption, mass restaurant use, drinking style, and food purchasing factors by cohort groups i. e., World Cup(W) generation, baby boom, and silent generation. Data were collected from 412 respondents including three generations by questionnaire method in April through May 2002. Analysis of variance and chi-square results indicate that there were significant differences among three generation groups for the pattern and perception of food consumption, the use of mass restaurant, preferred drinking style, and influencing factors for food purchasing. W generation are more likely to be influenced by sensibility factor than baby boom and silent generation. Considering food preference pattern, baby boom as well as silent generation prefer green vegetables than meats, and they must have Kimche when having meals. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.