• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국조리학회지
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• 제18권4호
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• pp.15-26
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• 2012

국민소득이 증가 하면서 서양요리를 많이 접하고 와인을 함께 마시는 것이 보편화 되었다. 그러나 와인의 브랜드, 가격, 등급 등의 선택속성의 연구가 많았다. 본 연구는 호텔 서양레스토랑 메뉴선택에서 조리방법에 따라 와인선택속성을 분석하고자 서울 호텔 양식레스토랑을 고객 중심으로 표본조사를 하였다. 설문조사는 2011년 11월 01일부터 11월 30일까지 실시되었다. 표본은 177부가 최종분석 되었다. 통계패키지 프로그램을 이용하여 빈도분석, t-test, ANOVA을 실시하여 그 결과는 다음과 같다. 응답자의 특성에 따라서 와인선택속성은 성별에 따른 차이는 Grilled 요인과 Roasted 요인에 대하여 유의한 차이가 있는 것을 확인되었다. 연령에 따른 차이는 결과는 Grilled 요인과 Fried 요인에 대하여 유의한 차이가 나타났다. 가설 2에서 응답자의 특성에 따라서 이용고객 만족에는 검증한 결과 성별에 따른 이용고객의 만족 차이는 와인선택의 만족에서는 여성이 남성보다 높은 의사를 지니고 있는 것으로 분석되었다. 연령에 따라서 이용고객의 만족에서는 나이가 많을수록 전반적 만족도가 높은 것으로 응답되었다. 학력에 따라서 이용고객의 만족은 학력이 높은 수록 전반적 만족도는 강한 것으로 해석할 수 있다. 월평균 소득에 따라서 이용고객의 만족에는 1100만 원 이상 소득자들이 300만원 소득자들보다도 만족도가 강한 것으로 확인되었다.

• 한국생활과학회지
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• 제15권5호
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• pp.859-866
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• 2006

The aim of this survey is to examine factors that influence on the perceived helpfulness in consumers' predicting its quality and safety when the country of origin (COO) of beef is declared. The data were analyzed that had collected from a consumer survey done in March 2006. 250 consumers living in Suncheon, Jeollanamdo were randomly selected as respondents. Eleven of them did not complete the survey material, so the total number of available samples were 239. All samples were estimated using proc logistic procedure of SAS package. The results indicate as follows: first, the levels of perceived helpfulness of COO in consumers' predicting beef quality and safety depend significantly on he age, the occupation, and the education level of demographic variables. Second, when analysing attitude variables to beef, the levels are significantly correlated with the respondents' ability to acquire information, their trust of information about beef, nd their interest about bovine spongiform encephalopathy(BSE). The proportional odds assumptions of models are not violated at p<0.05. Third, it is the gender, the age, and the education level of the respondents, and the respondents' ability to acquire information which significantly effect on the level of the perceived helpfulness of COO in predicting beef quality. Fourth, it is the consumer's age, their education level, and their trust of information about beef which statistically have a significant effect on the level of perceived helpfulness of COO in predicting beef safety.

• 한국가정과교육학회지
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• 제23권2호
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• pp.161-174
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• 2011

본 연구는 현재 기술 가정교과에서 이루어지고 있는 학교식생활교육에 대하여 중학생틀이 어떻게 인식하고 있는지 살펴보고자 하였다. 경기지역 중학교 3학년 남녀학생을 대상으로 설문조사를 실시한 바, 유효응답자 444명 중 78.1%가 주로 기술 가정교과로부터 식생활 관련 지식과 정보를 습득하고 있었으며, 62.6%가'실생활에 도움이 된다', 67.3%가 '학교식생활교육이 필요하다'고 응답하였다. 현재 시행중인 식생활교육지원법에 대해서 88.7%의 응답자가 모르고 있었다. 식생활교육영역을 총28개의 항목으로 세분화하여 질문한 결과, 전반적으로 관심도가 높은 항목일수록 실천도 역시 높은 것으로 나타났으며, 모든 항목에서 여학생이 남학생보다 높은 관심도 및 실천도를 나타냈다. '식사예절' 및 '청소년의 영양과 식사' 영역과 관련된 교육항목에 대한 관심이 높았으며 '식품 조리' 영역에 대한 관섬은 상대적으로 낮았다. 학교식생활교육의 필요성에 대한 학생들의 인식에는 '청소년의 영양과 식사' 단원에 대한 관심도가 가장 큰 영향을 미치는 것으로 나타났으며, 다음으로 성별, '식사예절' 단원의 실천도 등의 순으로 조사되었다.

• 한국조리학회지
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• 제17권2호
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• pp.126-139
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• 2011

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 성과 학년, 졸업학교 유형에 따른 조리 실습 교육에 대한 인식 수준은 다음과 같다. 조리 실습 교육의 흥미도와 필요성은 매우 높으나, 조리 실습 교육의 실시 정도에 대해서는 부족하다고 느끼고 있었다. 효과적인 조리 실습 교육을 위해서는 이론 교육과 실습시연이 필요하다고 인식하고 있었으며, 호텔요리와 기능사요리에 중점을 두기를 희망하고 있었다. 또한 교사의 자세한 실습 시연과 보충실습을 할 수 있는 장소가 제공되기를 희망하였다. 변인에 따라서는 남학생과 고학년, 전문계고 출신 학생들이 긍정적인 응답을 하였다. 결론적으로 교육과정에서 실습의 비중을 높이고, 다양한 프로그램의 개발 및 적용, 열린 실습실의 운영, 사회 변화를 반영한 교육과정 편성 등을 통해 자기 주도적으로 성취 욕구를 발산할 수 있는 기회가 제공된다면 조리 실습 교육은 더욱 활성화될 수 있을 것으로 사료된다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.107-115
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• 2006

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

• 한국가정과교육학회지
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• 제11권2호
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• pp.89-110
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• 1999

The purpose of this study was to investigate the perception and eating behaviors of middle school students in Kwangju area about food and nutrition section of Home Economics course. The subjects were 480 middle school students. The major results were as follows： On the perception f food and nutrition section, the 1st graders learned ‘how to settle the problems related to food and nutrition and food choices’. The 2nd graders learned ‘the knowledge and principle of food and nutrition for improving dietary life’. The 3rd graders learned ‘actual dietary life functions like arranging menu and preparing meals’. Consequently, there was a significant difference in each grade and all boy and girl students have the highest response to the item ‘they learn how to settle the nutrition problem and foods choices’. On the interests in food and nutrition section, lower graders and girl students have higher interest than hgiher graders and boy students. The area which was considered as most interesting in food and nutrition sections was ‘cooking’ in all students. The perception of the concern on dietary life after learning food and nutrition section was higher in the 1st graders. On the perception of the area where was a great change in their own dietary life after learning food and nutrition section, the 1st graders responded there was a great change in ‘balanced dietary life’, the 2nd graders in ‘eating habit and nutrition of adolescence’and the 3rd graders in ‘cooking’. Especially, girl students showed more changes. On the perception of degree which food and nutrition section gives a help to actual life, students over 50% responded that it was helpful to their actual life. This showed that the lower the grades, the more help it gave to those students. On the perception of mother’s job, the students with working mother considered that they learned ‘actual dietary life functions like functions like arranging menu and preparing meals’from the food and nutrition section. In addition, they had high interests in the area of ‘cooking’. It was recognized that as the family size was greater, the food and nutrition section gave more helps to actual life. On eating behaviors of breakfast, the higher the grade, the more frequent they don’t have breakfast, boy students have more frequencies of having breakfast than girl students and the primary reason of not having breakfast is poor appetite. On whether going without a meal affects study or not, most of the 1st, 2nd and 3rd graders whether they are boys and girls or not responded it affected their study. On eating behaviors of lunch, most of boy and girl students in the 1st, 2nd 3rd grade have lunch box. On eating behaviors of supper, eating time is usually between 7：00 and 8：00 p.m and eating hour is mostly 10 or 15 minutes. On eating behaviors between meals, frequency of eating between meals is mostly once or twice a day and girl students have more frequencies of eating between meals, and the cause was hunger commonly in boy and girl students and ‘killing time’in girl students. The focus in getting the foods is ‘taste’and favorite food is fruit regardless of the grade.

• 한국가정과교육학회지
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• 제4권1호
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• pp.77-86
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• 1992

This thesis has two objects： Firstly, the arrangement of basic data and formulating a system of experiment and practice in home economics and Secondly, the groping the way of improving the problems raised in the home economics education spot. A questinaire is used as the research tools for the fitness of content, of experiment and practice in the home economics and SPSS/PC(sup)+ and Scheffe Test are used for investigation. The results are as follows. 1. Students recognize the importance of experiment & practice more than the teacher. In the type of middle school teachers engaged in the girl’s middle school recognize the importance of experiment & practice more than those of coeducation middle school. 2. The percent of the school which executes over the 50% of experiment & practice in the contents of text book is 70%. The most numerous in the sphere of guiding is ‘seperate practice of student’. The reason of not executing the experiment & practice are ‘the concentration of the theory education’and ‘the lack of equipment and tools’3. Practice room for cooking was mostly established, but practice room of sewing was established only 5.6%. The contents of textbook for clothing sphere can be executed by using the equipment & tools of school only 9.2%. 4. 40% of the students feel that the content level of experiment & practice is difficult. Most of the students feel that the content level of experiment & practice, especially in the sphere of clothing, in unproper on the level fitness of contents by grade. 5. Most of the students assent on the positive effect for the degree and the most important cause for its not contributing to the everday life is the lack of experiment & practice in school. 6. Most of the students feels positively on the interest degree of content and the students who though much of the experment & practice feels positively on the interest degree of content.

• 한국지역사회생활과학회지
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• 제19권1호
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• pp.63-74
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• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• 대한지역사회영양학회지
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• 제8권3호
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• pp.259-269
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• 2003

The purpose of this study was to develop a nutrition education website for children, especially those around the 4th-6th grade levels. Among the already existing websites providing nutritional information for children, 7 websites with comparable amounts of information were evaluated in terms of their topics, credibility, content, ease of use, and aesthetics. In addition, a survey was conducted to assess the need for nutrition information among 305 elementary students. The food pyramid was the topic offered most often on those websites. Information on nutrients, digestion, food safety, nutrition labeling, and healthy eating habits were available on the websites. Some of those websites also provided games or quizzes to attract the children's interest. However, seine of the websites did not give any information on the person responsible for providing the information, which is most important in determining the credibility of the website. Other problems were that some information was too difficult for children, and some of the websites did not provide a way to search for information. According to the survey results, the topics that children wanted to know about were‘desirable weight’,‘cooking’,‘correct food choice’,‘weight control method’,‘calories consumed during exercise’, but, they did not have a high interest in‘asking questions’‘books with nutrition messages’,‘under weight’,‘negative effect of weight control’and‘helping hungry children’. Based on these results, we developed a new nutrition education web-site, ifood’(http: //1 ifood.or.kr). We focused on helping children develop healthy eating habits by providing information which is easy and practical for children. However, we neither included the program to assess their dietary intake, nor provided entertaining background sounds, which children like. Also, the game section is composed mainly of quizzes. Therefore, we need to further develop exciting games to teach nutrition to children. In the near future, the newly developed website should be evaluated by children regarding understandability and coverage of the contents as well as usability and design, and then revised to improve the educational effect.