• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.3
• /
• pp.217-232
• /
• 2004

As a result of the sudden change of our society and the increasing employment of married women, it is necessary for men to participate in household works. The purpose of this study was to investigate consciousness of and participation in meal management of 30 to 50 years old Korean married men, living in Incheon and Ganghwa. The younger and the lower the education, consciousness about the meal management was lower. More than half of the subjects responded ‘Men can do participate in preparation of meals if necessary’ and the lowest of the subjects responded ‘Men should not participate in preparation of meals’. It showed that the consciousness of participation in meal management was changing positively. Although the consciousness of participation in meal management was positive, the real rate of meal management participation was not that high. Men were participated in grocery shopping, dish washing, cooking and menu planning in order. The average score of nutrition knowledge was high but there was no significant correlation between the nutrition knowledge and the participation in meal management. There were no correlations between the consciousness of and the participation in meal management. But there were strong correlations among each other in meal management behaviors such as grocery shopping, dish washing, cooking and menu planning. Our results suggested that nutritional education should be carried out in menu planning and cooking demanding knowledge and training.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.3
• /
• pp.473-480
• /
• 2010

This study examined the different meal duration expectations and dining characteristics of customers each stage of service (order, cook, check), and investigated the impact of perceived meal duration on customers' satisfaction. The procedures consisted of four phases. During the first phase, the different meal duration expectations and dining characteristics of customers of an Italian restaurant in Seoul were examined by survey at each stage of service. The second phase investigated the impact of perceived meal duration on customer' satisfaction. The third phase compared perceived meal duration and actual meal duration. The last phase suggested appropriate meal duration for maximization of customer' satisfaction. We also examined the effects of meal time (lunch or dinner) on meal duration preferences. Customer satisfaction was decreased with longer perceived meal duration for the order and check stages and too short perceived meal duration for the cook stage. To determine appropriate meal duration for each service stage, the relationship between perceived and actual meal durations was examined. This study confirms that customers dining at restaurants preferred a longer cook time and that a shorter meal duration at dinner decreased satisfaction ratings more when compared to lunch.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.2
• /
• pp.189-197
• /
• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• International Journal of Advanced Culture Technology
• /
• v.10 no.2
• /
• pp.12-20
• /
• 2022

In order to prevent mass infection of food poisoning in children, children's foodservice facilities should always thoroughly manage the hygiene and safety of meals. In this study, the hygiene management levels of daycare centers and kindergartens were compared according to the characteristics of foodservice facilities for four years from 2018, and the effect of the number of visits on the meal hygiene management scores analyzed. The facilities were divided into a small-scale and the group foodservice facilities and was divided into the Sprout group and the Fruit group according to the meal hygiene management level. As a result, the meal hygiene management of the Fruit group was generally better than that of the Sprout group, and the meal hygiene management scores in the second half of each year increased compared to the first half of the year. In addition, it was confirmed that the meal hygiene management scores in 2020, when the number of visits to foodservice facilities decreased due to COVID-19, was the worst compared to other years, and the decrease in the number of visits could affect the level of hygiene management. In conclusion, meal hygiene management of children's foodservice facilities should be applied differently depending on the characteristics of the facilities. Moreover, the number of visits and the hygiene management scores correlated, so it is considered that the appropriate number of visits should be maintained to improve the meal hygiene management level. However, in situations where it is necessary to prevent the spread of mass infectious diseases such as COVID-19, other active measures to replace visits should be proposed.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.1-10
• /
• 2018

Sustainable meal management at home will be affected by the lifestyle of the housewife. This study examined the lifestyle of middle aged women and identified their practice levels of sustainable meal management at home. A total of 438 women, aged 35 to 59, managing the family's dietary life at home and living in Seoul, Gyeonggi Province, Daejeon, and Chonnan area participated in the survey. The middle aged women showed a higher performance level of hygiene-oriented (4.15) and health-oriented dietary life (3.59), but a less convenience-oriented dietary life (2.57). Based on their lifestyle, 3 clusters were extracted: Low-interest dietary life meal manager, health and quality pursuit meal manager, and convenience and eating-out pursuit active meal manager. Among them, the cluster of health and quality pursuit meal manager showed the highest sustainable practices in 7 dimensions of sustainable practices in the home except for the saving practices (p<0.001). The criteria suggested from the study can be applicable to the guidelines of sustainable meal management at home. The study can also be helpful for educators to identify the education themes for improving housewife's sustainable meal practices, having different lifestyle and sustainable meal practices.

• Korean journal of food and cookery science
• /
• v.32 no.1
• /
• pp.76-83
• /
• 2016

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, 'eating favorite food' was the highest in the 20s, while 'satisfaction with Korean dietary lifestyle' was high in Chinese and in those with longer residency. Most of them replied 'myself' for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for 'cooking', and period of residency and existence of children made significant difference for 'taste'. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.10
• /
• pp.4487-4495
• /
• 2012

This study analyzes the meal guidance and meal service management of early childhood teachers. The subjects were 171 early childhood teachers who were working in kindergartens and day care centers in Gwangju. A questionnaire was made by the researcher on the basis of relevant materials. The data was analyzed by statistical methods such as frequency, Cronbach's ${\alpha}$, $x^2$, ANOVA and Duncan with the SPSS for Windows 18.0 program. The results are as follow: First, there are significant differences in meal hours, amount of food and meal admeasurer according to workplace type of early childhood teacher. Also, there are significant differences in meal hours, amount of food, meal admeasurer and guidance for late eating infants according to children's age. Second, early childhood teacher consider in order content after meal, content before meal and content during meal. Also, there are significant difference content after meal according to workplace type of early childhood teacher. And there are significant differences in content before meal and content during meal according to children's age.

• Korean Journal of Community Nutrition
• /
• v.24 no.1
• /
• pp.47-59
• /
• 2019

Objectives: Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents. Methods: The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a ${\chi}^2-test$ or ANOVA. Results: Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p<0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p<0.05), preferred food (p<0.001), and meal type (p<0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency. Conclusions: Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

• Journal of the Korean Dietetic Association
• /
• v.19 no.3
• /
• pp.298-308
• /
• 2013

The elderly population in Korea is rapidly growing. As the population ages, meals become a greater concern, as physical and psychological health problems are directly affected by dietary life, especially for the lower-income elderly. Although the government provides support through a free congregate meal service, there is a lack of systematic management of this meal service. This study investigates the experience of the elderly, especially the symbolic meaning and issues regarding the congregate meal service in their dietary life, to establish strategies for improving congregate meal services. Qualitative data was collected from ten elderly receivers of meal services through in-depth interviews and data was analyzed using Colaizzi's phenomenological research methods. Overall, 90 significant statements, 13 formulated meanings, and five theme clusters were deduced. The five theme clusters for the importance of meal services to the elderly included the followings: "a real meal", "enjoyment of living", "maintenance of regular life", "place for social life" and "meal of silence". We found that the elderly regarded the congregate free meal service not only as meals to appreciate but also as a form of social life. Furthermore, the elderly did not typically express any complaints regarding congregate meal services because they are free. The results showed that it might be difficult to evaluate the quality of meal services based on the opinions of the service receivers. This study suggests it is necessary to develop multilateral evaluation methods to reflect the needs of the elderly and to improve the congregate meal services at elderly welfare centers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1215-1220
• /
• 1997

This study was undertaken to estimate heath status, meal management, and seasonal variation of nutrient intake of rural women. The study was carried out in three seasons ; farming season(June), harvest season(October), nonfarming season(February). General characteristics, health status, and meal management of subjects were assessed using questionnaire and interview. Nutrient intake was measured by 24hr recall. Only 39.5% of subjects felt healthy. 21.1% of subjects often skipped meal each day. In farming & harvest seasons 92.1% of subjects participated in agriculture but 78.9% of subjects had the same or less appetite and 63.2% of subjects ate the same or less than usual. The mean intakes of energy and riboflavin in all seasons, calcium in June & February, and protein, vitamin A, and thiamin in February were below Recommended Dietary Allowances(RDA) for Koreans. All nutrient intake was significantly low in February but was not significantly different between in June and October.