• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.44-54
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• 1997

This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab(boiled rice) were 180-290g and 0-21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dist served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.858-865
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• 2015

The study was carried out to investigate the efficacy of current nutrition labeling of processed foods and examine awareness among university students of nutrition information given current nutrition labels, and also awareness of the one-serving size of snacks that come in differently sized packages. A total of 100 students in Chungbuk, Korea participated in this study. About 60% of the subjects knew about nutrition labeling; however, a very small percentage (11%) of the subjects reported an experience of being educated about nutrition labeling. Also, just 32% of the students checked nutrition labels when they purchased processed foods. When understanding of nutrition information on labels of snacks in differently sized packaging was tested, over 80% of the subjects understood nutrition information accurately. Five different package sizes were studied. Of these 5, packages containing about 200% of one standard serving showed the highest rate of misunderstanding of total energy contents per container. Interestingly, the students most strongly preferred containers that contained 300% of one standard serving. From these results, we conclude that students consider the current recommendation for a serving size to be small, which may be related to misreading of nutrition labels of snacks that come in packages containing less than 300% of one standard serving size. To improve accurate understanding of nutrition labels of snacks, total package labels or dual column labels on packages containing less than 300% of one standard serving size should be considered.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• Nutritional Sciences
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• v.5 no.1
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.64-73
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• 1999

The purpose of this study was to estimate the effect of serving sizes on dish wastes, nutrient intake, and diet satisfaction for reduction of dish waste products. The dish waste, energy and protein intake, and satisfaction scores before and after dining were compared in 44 subjects fed various serving sizes(100%, 90%, 80% of standard size) of 10 frequently consumed Korean dishes. The result are as follows: 1. Average age, height, and weight of 44 subjects were 30.5, 174.0cm, and 68.1kg in men and 26.2, 164.2cm, and 53.5kg in women, respectively. 2. There was a significant difference in the dish waste rate of 10 Korean dishes to serving sizes. The range of dish waste rates of 10 Korean dishes was 13.14-33.04%. 3. The average energy intake from 10 Korean dishes in which 100% of the standard serving size was served was lower than Korean RDA. Protein intakes from Sulungtang, Yukgaejang, Deunjang-ggigae, and Bibimpab with 100% servins size, Soondubi-ggigae 90% servins size, and Galbitang, Bulgogi-bakpan, Sangsungui-bakpan, Bakpan 80% of standard serving size were higher than Korean RDA. 4. The satisfaction score before dining on Sulungtang, Bulgogi-bakpan, Sangsungui-bakpan decreased with decreasing serving size. However, there was no significant difference in satisfaction score after dining to serving size. These findings indicate that dish waste rate and diet satisfaction of 10 these Korean dishes are fixed and energy intake is insufficient. Therefore, for reduction of food waste and reasonable serving size of dishes evaluated in this study, there should be more studies about Korean menu development with decreasing serving size and increasing energy density.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.9-18
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• 2001

Dietitians in various fields have used food exchange lists for food preparations. However it seems that the present food exchange lists are complicated, thus they cause many problems for dietitians to use in the fields. Therefore this study evaluated to the extent of awareness and utilizations of KDA food exchange lists in dietitians and also collected dietitian's opinions for revising food exchange lists such as serving size, serving calories, and for unifying food guidelines and dietary and dietary guidelines for Korean to one simple guideline. 192 dietitians who presently work in urban and rural areas were recruited and data based on survey were collected. As results, most of dietitians(87.5%) knew well about food exchange lists, but only 7.8% of them always would use food exchange lists for menu planning, 56.3% of dietitians did not use it at all and 34.4% occasionally use it. And 88.0% of dietitians wanted to revise food exchange lists totally or partially, 69.8% of dietitians hoped to amend various calories per one serving in food exchange lists to one serving calorie. The desirable on serving calorie was selected as 100kcal(51%) or 50kcal(38%) by dietitians. The dietitians in this study understood very well dietary guidelines(86.5%) and food guidelines(88.5%) for Korean, and 66.1% dietitians wanted to unify both guidelines. In case of unification of guidelines, dietitians answered that 7-8 items(30%) or 5-6 items(27%) should be included in guideline. In the question about reference value for daily allowance, most dietitians(56%) satisfied with the present various reference values for various generation while 28% of dietitians wanted to change to have one reference value (standard with 2000kcal, adult female). This study will provide basic informations for revising or adjustment of food exchange list and dietary or food guidelines for Korean.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.871-879
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• 2015

24-hour recall is the dietary assessment method most frequently used to evaluate dietary intake; however, accuracy is an issue when using this method, especially in large-scale studies. The purpose of this study was to assess the validity of dietary intake estimation using one serving size. Estimates of energy and nutrients taken in over a 24-hr period based on actual intake amount (24HRAI) and based on estimates of one serving size (24HRSS) were compared. Data were analyzed using a paired t-test, Pearson's correlation coefficients, and a cross-classification method. In male subjects, intake levels of energy, fat, vitamin C, vitamin $B_1$, Zn, and total food measured using 24HRAI were significantly higher than those measured using 24HRSS. In female subjects, intake of carbohydrates, fiber, fat, vitamin A, vitamin C, vitamin B complexes, various minerals, and total food measured using 24HRAI were significantly lower than those measured using 24HRSS. Energy-adjusted Pearson's correlation coefficients revealed that intake of all nutrients showed a significant positive relationship between the two measurement methods in both males and females. Cross-classification analysis revealed that 50.5~67.6% of women and 40.3~71% of men were classified in the same quartile of intake of each nutrient when comparing data from 24HRAI and 24HRSS. We conclude that using one serving size in 24-hr recall analysis was valid and therefore may be used in studies to assess food consumption in the general adult population. Also, this method can be used to classify energy and nutrient intake into quartile, which is useful in examining the association between diet and chronic diseases.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.725-733
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• 2010

This study examined the understanding and use of information on nutrition labels based on one serving size among female consumers above the age of 20 in Seoul area. According to the survey, 69.9% of respondents were aware of the current system of nutrition labeling based on one serving size, and 51.8% of the respondents expressed their dissatisfaction with the system because the nutrition labels were difficult to understand or appeared unreliable. The nutrition label literacy of the consumers varied with respect to different packaging units. The respondents were likely to be less accurate in calculating the expected caloric intake when only portions of a multi-serving package were used. Initially 69.0% of respondents reported that they had read the nutrition label before purchasing a product but 91.9% of respondents said that they would check the label after learning how to read the label properly. It is very important to make consumers aware that the labels are very reliable sources of nutrition information. A public education campaign on the use of nutrition labels should focus on developing the consumers' ability and skills in using the label information when choosing foods.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.