• 한국식생활문화학회지
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• 제4권2호
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• pp.145-153
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• 1989

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

• 한국식품영양학회지
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• 제5권2호
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• pp.150-162
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• 1992

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.654-661
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• 2000

Hypertension is the major risk factor for cardiovascular disease which is considered the leading cause of death in Korea. Since nonpharmarologic dietary intervention is recommended as the first step in the management of hypertension, evaluation of intervention programs is needed to formulate strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) at a public health center, by assessing changes in nutrition knowledge, food attitude, self-efficacy, dietary behavior, and nutrient intake after program completion. An HNEP was conducted in Suwon city for 5 months in 1999 by a public health center. The program provided 3 sessions of group education with individual nutrition counseling. Thirty-five patients participated fully in the program out of 62 enrollees. Data about nutrition knowledge, food attitude, self-efficacy, dietary behavior, and intake (24-hour recall) were collected before (baseline) and after the program. Post program results indicate the following : 1) nutrition knowledge and perception of importance of nutrition significantly increased, 2) food attitudes also improved, 3) the self-efficacy for maintaining a low salt diet was increased significantly, whereas self-efficacy for maintaining a low fat diet or dietary guidelines was not improved, 4) frequency of intake of processed food, animal fat, and sweets as well as frequency of dining out were significantly reduced, 5) nutrient intake was not improved after the program, 6) the most serious barrier for participating in the program and practicing diet therapy was lack of time and willingness. In conclusion, it appears that HNEP might improve food attitudes, individual perceptions and self-efficacy for desirable eating behavior, but it might not improve dietary intake. It follows then, that a long term intervention program may need to increase effectiveness of patient dietary adherence.

• 동아시아식생활학회지
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• 제17권6호
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• 한국산학기술학회논문지
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• 제14권7호
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• pp.3338-3348
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• 2013

본 연구는 여자대학생을 대상으로 식생활 습관, 체형 및 체중조절태도와 피로자각증상과의 관련성을 검토할 목적으로 대전광역시의 6개 대학에 재학하고 있는 1~4학년 여자대학생 508명을 대상으로 2012년 4월 1일부터 5월 31일까지의 기간 동안에 자기기입식조사표(self administered questionnaire)에 의해 설문조사 하였다. 조사내용은 조사대상학생들의 기본적 속성 및 일상생활 상황, 식생활습관, 체형 및 체중조절 태도, 피로자각증상에 관한 항목으로 구성하였다. 연구결과, 피로자각증상에 영향을 미치는 변수로는 한 가지 음식만의 식사. 외식 빈도, 저녁식사의 섭취상황, 인스턴트식품 섭취빈도, 시리얼 및 아이스크림 섭취빈도, 콩류 및 콩 제품류 섭취빈도, 우유 및 유제품류 섭취빈도, 설탕의 과잉섭취에 대한 주의, 식염의 과잉섭취에 대한 주의, 체형의 자기평가, 체중조절의 지향 등의 식생활습관, 체형 및 체중조절 태도에 관련된 여러 변수들이 유의한 변수로 선정되었다. 따라서 건전한 식생활습관을 하기 위한 노력이나 보다 더 객관적인 평가에 의한 체형 및 체중조절의 자기평가가 이루어지도록 노력하는 것이 필요하다고 본다.

• 한국식품영양과학회지
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• 제29권5호
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• pp.957-964
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• 2000

부산지역 여고생의 1일 trans 지방산의 섭취 수준을 파악하기 위해 식사력조사와 식품섭취 빈도조사를 여름과 겨울 2회 실시하였다. 그 결과 간식빈도는 1일 2회가 38.0%로 가장 높았고, 간식시 선호하는 식품으로는 아이스크림이 46.4%로서 가장 높은 비율을 차지했으며, 비교적 우유와 유제품의 선호도가 높았다. 외식의 경우, 외식빈도는 1개월에 1번 외식한다고 응답한 사람이 가장 많았다(43.4%). 외식시 선호하는 삭품으로 돼지고기구이, 햄버거, 쇠고기구이가 각각 39.1%, 36 9%, 26.6%로서 높은 비율을 보였다. 야외에 패스트푸드는 여고생들이 선호하는 식품이며, 빵을 먹는 경우 마가린을 버터보다 더 선호하였다. Trans 지방산 섭취수준은 소득수준(p<0.05), 간식(p<0.001) 및 외식(p<0.05)의 빈도에 딸 유의적인 차이를 나타냈으며, 1일 평균 trans 지방산 섭취수준은 평균 $4.24{\pm}0.18g$이다. 우유와 유제품, 육류 및 가공품 등에 포함되어 있는 N-tFAs 성취수준은 086=0.00 g으로 1일 총 trans 지방산 섭취수준의 20.3%이며, H-tFAs 섭취 수준은 1일 총 trans 지방산 섭취수준의 79.7%에 해당하는 평균 $3.38{\pm}0.14\;g$이다. H-tFAs의 섭취수준이 N-tFAs의 수준보다 높았다(p=0.000). 본 연구의 결과, 우리나라 국민 전체의 trans 지방산 섭취수준은 외국에 비해 그다지 높지 않은것으로 추정되었으나 여고생들의 섭취 수준은 다른 계층에 비해 상당히 높은 편이다. 그리고, 현재의 식생활 패턴과 변화 추이를 볼 때 앞으로 trans 지방산 섭취수준은 상당히 높아질 것으로 예상된다. 따라서 가공식품들을 비롯한 각종 식품중의 trans 지방산 함량을 분석하여 기초 자료화하는 한편 여고생 뿐만 아니라 일반인들의 trans 지방산 섭취수준을 확립.제시해야 할 것으로 사료되어 이에 대한 연구가 계속 진행되어야 할 것이다.

• 한국식생활문화학회지
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• 제28권2호
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• pp.177-185
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• 2013

This study analyzed restaurant table settings with Gestalt's law of visual perception to obtain basic data for future marketing strategies. The research uses methods that involve applying images of restaurant table settings to Gestalt's law of visual perception, doing content analysis, and conducting a frequency analysis as well as a Chi-square test for classification analysis by visual perception. Results show a significant difference in the laws of visual perception, especially in the laws of nearness and closure, between table settings of different countries and backgrounds, such as Korean, Japanese, Chinese, Western cultures. In terms of the law of nearness, Chinese dishes were low, while other countries' dishes and Korean dishes showed high figures. In terms of the law of closure, Japanese dishes and western dishes had low values, while other countries' dishes and Korean dishes were high in their closure. Further studies on consumer awareness by visual perception classification need to be conducted.

• International Journal of Internet, Broadcasting and Communication
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• 제14권2호
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.

• 한국조리학회지
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• 제21권2호
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• pp.201-214
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• 2015

본 연구의 목적은 효과적인 마케팅 전략을 개발하기 위해식품산업이나 레스토랑을 돕는 천연조미료의 경험을 구매 유도 인자를 찾아내는 것이다. 다음과 같이 연구의결과 및 시사점요약 될 수 있다. 먼저, 성별, 교육 수준, 외식 빈도, 또는 식생활 지출비에 따라 천연조미료 구매경험사이에 유의적인 차이가 있었다. 둘째, MSG 안전 지식 중 안전 규정에 대한 지식은 천연조미료의 구매경험에 부정적인 영향을 미쳤다. 셋째, 식품 안전에 대한 태도는 자연조미료의 구매경험에 긍정적인 효과가 있다. 넷째, 식품탐구형이나 건강추구형의 식생활 라이프스타일을 가진 사람일수록 천연조미료의 구매 경험 가능성이 높게 나왔다.

• 한국주거학회논문집
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• 제14권3호
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• pp.101-108
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• 2003

Kitchen has been an essential space and plays an important role in the house regardless of culture and regional differences. However, due to social and economical changes, kitchen is no longer used only for preparing food and dining which seem to be a traditional function. The purpose of this study is to investigate the additional functions of the kitchen and figure out the related variables. The survey method was used to collect data from 321 housewives living in the apartment sized over 99$\textrm{m}^2$(30 pyung) in Ulsan. The data were analyzed by SPSS/$PC^+$ with frequency, percent, and chi-squared test. The results of this study were: (1) Kitchen was now used for eating snacks(45.6%), keeping household account(42.5%), and chatting(41.6%). (2) Homemakers wanted to do laundry such as ironing, drying clothes, and folding clothes in the kitchen. However, there were several activities(i.e., grooming, rest and taking a nap, exercise) they do not want to do in the kitchen. (3) The variables which related to the additional functions of the kitchen were size of the apartment, age, and level of education. The findings of this study imply that there must be design considerations for chatting and keeping household account such as providing tables and comfortable chairs. In addition, new counter layout types should be developed based on needs of additional functions and related variables.