• 동아시아식생활학회지
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• 제27권4호
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• 동아시아식생활학회지
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• 제23권1호
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• pp.12-22
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• 2013

This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• 대한영양사협회학술지
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• 제11권3호
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• 동아시아식생활학회지
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• 제20권6호
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• 한국식생활문화학회지
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• 제22권5호
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• 한국식생활문화학회지
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• 제21권2호
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• pp.187-192
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• 2006

This study is to investigate the recognition and preference of tofu food among general consumers and housewives in order to develope new tofu menu. The questionnaires are consisted of general questions, style of dining out, frequency of dining, health status, preference of tofu, reason for prefer tofu. A total of 262 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SAS program (Version 8.2) for descriptive analysis and ${\chi}^2\;-test$. Main results of this study were as follows: Most of the respondents prefer Korean food, 70% of the respondents are general consumers while 73.5% of the respondents are housewives. The frequency of dining out was 1-2 times per week. The two groups bought pre-cooked food one to two times per week. Fourity seven percent of the general consumers and 50% of housewives did not like the taste of tofu due to plain flavor. The respondents overall preferred many different ways to prepare tofu dishes. The results also indicated that tofu dishes are used as side-dishes. Thirty three percent of house wives had tofu with miso soup and pan-fried tofu, while 29.6% of the general consumers had soft tofu stew. 34% of the general consumers preferred stuffed tofu with shrimp, while 35.5% of the housewives liked it. 17% of the general consumers liked grilled tofu with crab meat sauce while only 14.5% of the housewives preferred the menu. Tofu teriyaki was preferred among 8.2% of the general consumers while 13.2% of the housewives liked tofu teriyaki.

• 대한영양사협회학술지
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• 제17권2호
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• pp.161-175
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• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.