• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.577-588
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• 2006

This study was performed by questionnaire to investigate current use of native local foods of adults in Gyeongju classified by age. The subjects were consisted of 421 citizens(217 males and 204 females) living in Gyeongju. The findings are summarized as follows: 'Institute' scored high as 30.6% in the main responsible body for the succession of local foods. The most emphasized points to popularize the local foods was to 'taste'(36.4%). a point to be considered to develop tourism product of the local foods was to 'development of recipes acceptable to the people of today'(24.6%). The recognition rate score of native local foods of Gyeonngju area was 'Hwangnamppang', 'Hanjeongsik', 'Ssambap', 'Haejangguk', 'Hoe(Gampo)', 'Memilmukmuchim', 'Gyodongbeopju', and 'Yugoa' in the order. On the other hand, the recognition rate score for 'Ssukgulrei', 'Borisudan', 'Dalraikkakdugi', 'Hwanggeumju', 'Baesuk', 'Gyeojachae', 'Gungjungjeongol' was very low. The preferred and intake native local foods of Gyeongju area was 'Hanjeongsik', 'Ssambap', 'Hoe(Gampo)', 'Haejangguk', 'memilmukmuchim' in that other. On the other hand, the preference for 'Ssukgulrei' 'Borisudan', 'Hwanggeumju', 'Baesuk' and 'Dalraikkakdugi' was very low.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.27-35
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• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.275-286
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• 2017

The purpose of this study was to provide basic data for development of a recipe for muslim-friendly halal Korean foods through investigation of awareness of Korean foods, taste evaluation, and menu preferences. After Korean foods' menu range and standard were set up for the survey and in-depth interviews with three halal food experts were conducted, 35 kinds of halal Korean foods were examined. The present study conducted a survey on 205 foreign Muslims living in Jeonju-si, Jeonbuk and Gimpo-si, Gyeonggi who ate Korean foods. Foreign Muslims were male workers in their 20's residing in company housing, and their monthly mean income was 1.01~2 million KRW. The majority of subjects responded that meal problems were the most difficult in everyday life. Concerning the taste of Korean foods, the response rate of 'sweet' and 'spicy' was high while 'Korean food is healthy' and 'Korean food ingredients is fresh' were high for awareness of Korean foods. 'Bulgogi' was the most preferred among the selected Korean foods, which was in line with the results of previous research. There is a need to provide information on Korean foods that can be made with food ingredients certified as halal and their recipes through various media for foreign Muslims who have limitations on in meals due to religious factors.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.636-643
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• 2004

The purpose of this study was to investigate school dietitians' perception on nutrition labelling of processed and packaged foods in the Incheon area. This study was carried out through a self-administered questionnaire and the subjects were 203 school dietitians. The results were summarized as follows. Most of the subjects checked nutrition labeling of processed and packaged foods when they purchased these foods for school lunch. However, the main reason for their checking nutrition labeling of processed and packaged foods was not for nutrition but for food safety. There were significant differences in the subjects' understanding and trust on nutrition labeling of processed and packaged foods by employment school. The scores of the subjects' satisfaction, understanding and trust on nutrition labeling of processed and packaged foods were not high. There were significant differences in the subjects' perception and concern about content information on nutrition labeling of domestic processed and packaged foods by employment school. Most of the subjects answered that it is almost necessary or very necessary to implement nutrition labelling of processed and packaged foods. Also their most preferred method of nutrition labelling was to label nutrient content. As the most important nutrient and functional component necessary for nutrition labelling, they answered energy, mineral such as calcium and iron, protein, total fat, cholesterol, vitamin, sodium and dietary fiber in order. As the major prerequisite task for the implementation of nutrition labelling, they answered formulation of nutrition labelling-related rules, and education and motivation for consumer, Therefore, it is necessary to activate the mandatory nutrition labelling of the processed and packaged foods and to prepare its consumer education program for school dietitian.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.447-459
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• 2004

Fortified foods are consumed widely in modem society according to increased concern on health oriented foods. This study investigated the patterns of vitamin-and/or mineral-fortified food use among 677 teenage students(13-18 years of age) in Chungnam province and Daejeon city in Korea using questionnaire. More than 63.7% of total subjects consumed more than one package of fortified foods belonged to more than three categories of five categories including sweets/biscuits, ramyons, beverages, milk and dairy products, and breads as a frequency of more than 1-2 times/week during previous three months prior to present survey. Consumption of fortified foods was higher in middle school students than in high school students(p<0.05), and in females than in females(p<0.001). Users of fortified foods took the snacks more often(p<0.001), and they tended to believe more positively that fortification can be helpful in health maintenance than did non-users. Users preferred vitamin C and Ca(calcium) as a fortified nutrient. Major fortified nutrients in fortified foods taken by users were various; vitamin B-complex and Ca from sweets/biscuits, Ca from ramyons, vitamin C and Ca from beverages, Ca and iron from milk and dairy products and breads. These results suggest that fortified foods are used commonly and are influenced by several factors among teenagers. Types of fortified nutrient, in fortified foods taken by subjects, are various and fortification is performed unspecifically. As a consequence both nutrition education and government regulation on fortified foods should be enforced to maximize the benefits and minimize the hazard of their use.

• Korean Journal of Agricultural Science
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• v.45 no.3
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• pp.533-545
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• 2018

The aims of this study were to examine whether there are consumer segments that have a propensity to be deal prone in purchasing processed foods and to identify those characteristics of consumers that reflect their deal proneness. Thus, raw data from the Korea Consumer Attitude Survey was analyzed by frequency, factor analysis, and Tobit regression. The major findings are as follows. Individual deal proneness are different according to regional and socio-economic characteristics, and the lifestyle of the consumers also affects deal proneness. Socio-economic variables that have significant impacts on deal proneness for processed foods are residential areas, preferred lifestyle types, sex, age, educational background of the household head and type of store mostly used. With regard to lifestyle, it was found that consumers with a lifestyle that includes convenience, brand pursuit, and convenience are more likely to have a higher degree of deal proneness for processed foods. From the results based on different food groups, it was found that deal proneness for different food groups is affected by the areas, types of sales promotion, and socio-economic characteristics of the consumers. This result suggests that the differences in the consumption of processed foods and deal proneness are indicative for the need to use marketing strategies that consider the characteristics of consumers.