• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.650-661
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• 2021

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.109-118
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• 2022

This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing 'no time to prepare' as a meal skipping reason for lunch and dinner, and 'sweets' as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.

• Journal of the Korean Dietetic Association
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• v.29 no.3
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.355-366
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• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• The Journal of Internal Korean Medicine
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• v.33 no.4
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• pp.558-571
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• 2012

Objectives : The purpose of this study was to verify the difference in diet, digestion, sweat, feces and urination characteristics according to body shape characteristic. Methods : 1,302 participants were divided into 4 body types and were assessed through the questionnaire about Sasang constitution's ordinary symptoms such as diet, digestion, sweat, feces and urination characteristics. Results : Hyeong-keum type had active characteristics in the size of their meal and speed of taking meal. Hyeong-keum type got the most in the amount of sweating. And Yo-wi type reported the greatest urinary frequency. Conclusions : The difference of body type influences Sasang constitution's ordinary symptoms such as diet, sweat and urination. In digestion and feces, there was no statistical significance in the difference.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.303-310
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• 2005

The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with cons-regate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K), According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly or F service conte. showed higher $\%$ RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community conte. with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.

• Journal of Korean Critical Care Nursing
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• v.16 no.2
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• pp.67-80
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• 2023

Purpose : The 2020 Dietary Guidelines Advisory Committee specifically noted that meal frequency is associated with risks for cardiovascular disease, type 2 diabetes, and all-cause mortality, although the current evidence on meal frequency is conflicting. As meal frequency itself is affected by various factors, the aim of the study was not only to examine its relationships with cardiometabolic risk but also to identify the mediating effects of dietary quality. Methods : This study used a descriptive correlational design. In all 8,141 healthy adults participated in the study. Measurements included meal frequency, cardiometabolic risk, and diet quality. Data were analyzed using descriptive statistics, Pearson's correlation coefficient analysis, and process macro bootstrapping model 4. Results : The meal frequency was 3.52±0.61 times per day, the risk of cardiovascular metabolic diseases was 0.01±0.61 points, and the diet quality was 62.08±13.87 points. In mediation analysis, the effect of meal frequency on cardiometabolic risk score was completely mediated by diet quality. Conclusion : Improved diet quality in healthy adults should be considered when designing meal frequency interventions aimed at reducing their cardiometabolic risk, as the effect of meal frequency support on cardiometabolic risk was found to be mediated by diet quality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.