• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• Korean Journal of Oriental Medicine
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• v.7 no.1
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

• Journal of East-West Nursing Research
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• v.2 no.1
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• pp.37-53
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• 1997

The purpose is to inspect the personal medicines in Cheju island that are used traditionally and to get their characteristics. The subjectives are 39 Cheju people, men 10, women 29, who were horned, grown up in Cheju and agreed with this study. The ranges of age are 10 persons(m : 1, w: 9) over 40 less 50 years old, 14(m : 7, w : 7) over 50 less 60, 5(m : 1, w : 4) over 60 less 70, 6(m : 0, w : 6) over 70 less 80, and 4(m : 1, w : 3) over 80. The average age is 64.5 years old. The method to collect the data is 20 structured opening questionaires that are based on references. The duration to collect datas is 11days from 4th, Aprill 1997 to 14th, Aprill 1997. The workers who are trainned the interview methods went their villages and got answers after explaining the purpose and contents to them. Somtimes they used to record the answers. The analysis was identified the subjectives to four regions of Cheju, arranged answers with items, rearranged the same answers, counted with number and percentage. And classified the materials and characteristics. The results of this study are followed: The things that is used as personal medicines are the effects through experiences ans misteries that have hand down by word of mouth, even though they are not scientific. People used the materials arround their circumference. It is an accumulation of experiences. The ways used in eating, doing acupuncture or sting, exposing to smoke, wheedling, fixing after pounding. Almost materials are plants. Mugwort is effective in fever, gastritis, hemorrhoid, diarrhea, edematous hands or feet and dermatitis. Citron and Arrowroot in fever, gastritis. Seeds of Pumpkin in indigestive, hemorrhoid, edematous hands or feet. Gallic in fever, diarrhea, frostbite, dermatitis, and toothache. Motherwort in diarrhea, gastritis. Radish juice in indigestive, jaundice. Bean paste in burn, wound. Acupuncture in fever, gastritis, indigestive, back pain, edematous hands or feet. Sting as similar with it in fever, indigestive, edematous hands or feet. Cigarrette in hemorrhoid, wound, toothache. Cowstools in edematous hands or feet, wound. Sault is usded a lot in fever, gastritis, indigestive, hemorrhoid, uneffective voiding, edematous hands or feet, dermatitis, having a boil around the mouth, toothache, and eye disease. Japanese Parsley in fever, gastritis. Egg Apple in diarrhea, edematous hands or feet, frostbite. And Wild Chrysanthemum is effective in jaundice. In the conclusion, people used the things arround. A things is effective in several symptoms. If these are not effective, they would used the magic as god's anger. As locally, they used the grasses and fruits in the middle of Mt. Halla and seafood on the sea village.