• 한국조리학회지
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• 제14권2호
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• 동아시아식생활학회지
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• 제13권6호
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• pp.542-551
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• 2003

The purpose of this study was to analyze the patient's satisfaction on hospital foods according to their age. The subjects were selected among the patients treated in the Eulgi University hospital during May of 2003. Two hundred twenty one patients (110 men, 101 women) were surveyed through questionnaires in terms of satisfaction on hospital foods and the food preference. The data were statistically analysed using $\chi$$^2$-test and their correlation. Satisfaction on general taste(p<0.05) and variety of hospital foods (p<0.05) were significantly different according to age. However, saltiness and serving temperature of hospital foods were significantly different according to sex(p<0.05). The preference of cooking method for meat, fist vegetable and the preferred kinds of Kimchi(p<0.05) and milk & milk products(p<0.05) were significantly different according to age.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.440-453
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• 1998

This study was done to provide basic information for nutrition education and meal planning by analyzing children's food preference. For this purpose, 938 children from eleven elementary schools under meal service were randomly selected in Taejon. The survey was conducted by questionnaires, and data were analyzed by SAS program. Children prefered ssalbap to japkogbap and liked kimbap the best among one dish foods. But their most favorite foods were chajangmyun in noodles, miyeokkuk in soups, and chamchichigae in pot stew. Sixth graders like kimchichigae more than third graders. In the case of chims, children like duejigalbichim, sogalbichim, and dalgyalchim. In the jorim, they prefered duejigogi jangjorim, mechurial jangjorim to any other jorims. The preference of bockum, namul, jangachi, and jotgal is generally low. Children's preference is high in fruit, drink, fried food, one dish food and is low in jangachi, namul, bockum. These results suggest that the preference of foods should be fully taken into consideration in school meal service so that they can eat foods with pleasure. Foods, which are low in preference due to the cooking method, should be prepared with new cooking methods developed specifically for children. 'Even though the preference of food is low to the children, the nutritious foods should be utilized in the school menu. Then, the importance of food intake must be taught to them through nutrition education.

• 동아시아식생활학회지
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• 제17권1호
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• 동아시아식생활학회지
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• 제6권3호
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• 한국식품영양학회지
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• 제29권6호
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• pp.971-977
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• 2016

Development of elderly foods that improve health among the older population is needed. The purpose of this study was to investigate the preference of specific foods for development as elderly foods. A one-to-one survey method was used for data collection from 150 elderly people attending senior welfare centers. The results of the study showed that the preferred cooking materials were vegetables, meats and fishes; and preferred cooking method was soup and stew rather than deep-frying. The elderly preferred meats and seafood but they did not eat them frequently. The results of investigating the preference of specific foods including meats, Kimchi, nuts and rice cakes indicated that old people liked broiled meats, Chinese cabbage Kimchi, walnuts and nonglutinous rice cakes the most, and they did not feel comfortable with chewing the foods. Most respondents were not familiar with the elderly foods. Moreover, the most important factors affecting their choice of elderly foods were hygiene, nutrition and flavor.

• 한국조리학회지
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• 제13권3호
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• 한국식생활문화학회지
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• 제22권6호
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• pp.794-800
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• 2007

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.

• 한국산학기술학회논문지
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• 제12권7호
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• pp.3123-3129
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• 2011

돈가스는 청소년층이 선호하는 메뉴이지만 기름에 튀겨 조리하므로 지방함량과 칼로리가 높아 비만을 유발할 수 있는 메뉴이다. 본 연구에서는 이러한 점을 개선하여 국민건강에 기여하고자, 오븐을 이용한 돈가스의 조리 방법 개발 및 이에 따른 돈가스의 품질 특성을 연구하였다. 기름조리 방법을 대체하기 위하여, 갈색 생 빵가루에 카놀라 오일을 혼합하여 돈가스를 제조하였고, 오븐 조리시간, 온도, 습도, 팬 스피드를 최적화하였다. 기름조리 돈가스 대비 오븐조리 돈가스의 지방 함량과 칼로리는 55.4%, 28.6% 유의적으로 감소하였다(P<0.05). 색도와 조직감, 베터 분리율 분석에서 유의차가 없었으며(P>0.05), 관능평가 에서도 전체적인 맛 항목 등에서 유의차가 없었다(P>0.05). 따라서 돈가스를 최적화된 조건으로 오븐 조리한다면, 기름 조리 돈가스와 맛이 유사하여 고객의 선호도를 유지하고, 다이어트를 필요로 하는 사람들에게 유용할 것으로 기대된다.

• 대한영양사협회학술지
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• 제18권4호
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.