• 한국조리학회지
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• 제18권3호
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• pp.108-120
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• 2012

한국음식은 세계적으로 건강식, 영양학적으로 균형적인 음식들 중 하나이다. 미국, 중국, 일본, 태국, 베트남, 캄보디아, 싱가포르, 인도네시아, 인도, 호주, 영국, 프랑스와 이태리에서는 세계적인 소스류가 있고, 국제화에 대한 마케팅 전략도 수립하고 있다. 위에 언급한 나라에 비해 한국식 소스류의 국제화는 실제로 부족한 실정이다. 본 연구에서는 한식 소스류를 통한 한국 음식 세계화 방안으로 기존의 한국의 장류인 간장, 고추장, 된장, 쌈장을 해외에 있는 쉐프들(chefs)에게 홍보하는 방안, 고추장, 된장, 쌈장을 기본으로 한 파생소스류를 개발하는 방안, 한국 거주 외국인 쉐프들을 통하여 한식 소스류를 해외에 홍보하는 방안, 기존 한식 소스류를 해외에 홍보하는 방안으로 나누어 제시하였다. 또한 정부의 역할, 식품회사의 역할, 조리인의 역할을 제시하였다. 한식조리사들과 양식조리사들에 의한 한식소스류를 활용한 양식 한식 퓨전 메뉴개발, 스위트칠리소스, 가야 잼, 베지마이트와 같은 한국의 대표적 한식 소스류의 개발과 홍보, 기꼬망간장, 이금기소스와 같이 제품의 브랜드화가 이루어져야 한다. 또한 식품회사들에 의한 한국 고유의 소스류의 개발 지속적인 해외 홍보, 한식 프랜차이즈 레스토랑을 통한 한식의 세계화 방법도 있을 것이다. 해외에서 스타쉐프 양성, 한식 세미나, 다양한 매체를 통한 홍보 등이 정부 주도하에 이루어져야 할 것이다.

• 한국식생활문화학회지
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• 제13권2호
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• pp.127-134
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• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• 한국식품조리과학회지
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• 제25권4호
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• 한국식생활문화학회지
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• 제19권1호
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• pp.12-29
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• 2004

This paper tried to identify recognition and historical background about western table decoration. For the study, the documentary study would be accomplished. the range of time was during Renaissance, Baroque, Rococo, and Neo-classic period, and the range of space was among Italy, France, and England. Styles for example architectures, interior designs, arts, and sculptures represented their own period, and had great influences on eating habits, and the eating habits would be influent on kitchen utensils. As a results of the fact, the structural elements and decoration of table would be showed different characteristics according to periods of time. Today's food cultural trends consisted of consumption, taste, sense, and consumers' demands become diversified, so the paper would be an important data to understand new designs proper for our own modem sense that cope with modem feeling.

• 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.

• 한국학교보건학회지
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• 제23권2호
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• pp.276-285
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• 2010

Purpose: This study is descriptive research that confirms breakfast eating habit of woman's college students and related factors. Methods: This investigation took place in August 2010 and was participated 142 students of one woman's college which located in a large city. The contents of the questionnaire consists of general trait, diet trait, life patterns and health states. Results: According to the results of uni-variate analysis, the significant variables of breakfast eating habit are: Recognition of importance of breakfast, spare time before attendance, her parents's breakfast eating habit, times of snack, times of eating out and index of food life style. But, according to the results of multi-variate analysis, the number of the significant variables became narrow and they were: Recognition of importance of breakfast, spare time before attendance and her father's breakfast eating habit. Conclusion: Finally, it can be said that the breakfast eating habit of woman's college student is related to recognition of importance of breakfast, spare time before attendance and her father's breakfast habit strongly. It is necessary to emphasis on the recognition of the importance of breakfast and concerns of parents for breakfast eating habit to improve the regularity of breakfast eating habit for woman's college students' health.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.825-834
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• 2005

This study was to investigate the effects of the body fat $\%$ on life styles and self-recognition of health conditions in hotel culinary college students. This survey was conducted using the questionnaires for 144 students (110 males, 34 female) in Hongseung-located college. More exercise time and less frequency of alcoholic beverage they intake, lowered their body fat $\%$. Males did stronger exercise and had lower body fat $\%$ than females. The stronger exercise they did, the lower body fat $\%$ they had, and were more satisfied with their present weight. Since they had more alcoholic beverage, they smoked more. Less smoking, more abdominal obesity they were. The less satisfaction with their body weights, the higher body fat $\%$ they had. The obese less were content with their weights. More recognition of obese shape, higher body fat $\%$ they had and abdominal obesity they were. Female had higher body fat $\%$ and were more abdominal obesity, did weak action, less smoke and weak exercise than male. Higher body fat $\%$ they had, more abdominal obesity they were. The more part time jobs they had, they did not smoke or were not satisfied with their body weights. Female students in culinary arts division had higher body fat $\%$ and were dissatisfied with their body weights and did less exercise or subnormal exercises. (Korean J Communty Nutrition 10(6) : $825\∼834$, 2005)

• 한국식품영양학회지
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• 제22권2호
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• pp.177-184
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• 2009

The study investigated the eating lifestyles of female consumers and whether they influenced weight control behavior. The findings of the study can be summarized as follows. First, the eating lifestyles of the subjects were presented four types: 'active eating life pursuit type', 'safe economical type', 'gourmet type' and 'passive negligence type'. In general, most cases were of the 'passive negligence type'. Second, weight control behavior was analyzed according to eating lifestyle. The results of the analysis indicated that the female consumers of the 'active eating life pursuit type' and 'safe economy type' had high behavior levels in each aspect of weight control attitude, subjective regulation, perceived behavior control, and behavior intention. Third, the 'gourmet type', with a strong preference for taste, and the 'passive negligence type', with fewer eating considerations in general, showed weaker attitudes towards weight control and the recognition of pressure from people around them. As such, the level of consideration for food or eating was correlated with weight control. These findings impliedy that the more active, safer, and economical women are in their general eating style, the stronger they perceive weight control issues.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.714-723
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• 2007

Especially, the teenage period, an important lifetime to develop both physically and mentally, needs to be helpful to promote the growth of the body and to keep a well-balanced mind through a balanced and nourishing diet. It is well known that the western style fast food is the most liked meal by teenagers. Wrong recognition about fast food and its frequent intake by adolescents can lead to unbalanced diet and food behaviors which may also connect with a poor impact on their personalities as well as their physical health. In this study, therefore, relationships between fast food intake frequency and food behavior, sociability, and personality, such as anger expression, were surveyed from 1,295 adolescents (666 in Seoul, 316 in Changwon, and 313 in rural communities), and then analyzed using SPSS program. The results are shown as follows. The fast food preference score and the fast food intake frequency score showed no differences between male students (22.9/30, 14.4/30 respectively) and female students (23.0/30, 14.0/30 respectively). But, the fast food preference score correlated positively with the intake frequency score (r=0.304) significantly (p<0.001). The more frequently eating of fast food group showed significantly lower scores (r=-0.233, p<0.001) in food behaviors. The frequency of fast food intake had no relationships with sociability, but it had a significantly effect on anger expression (r=0.213, p<0.001) and control (r=-0.l47, p<0.001). From these results, we could see the necessity of various nutrition education programs to build proper eating-out habits and also more studies are needed to find the relationships between fast food intake and growth and personality.

• 동아시아식생활학회지
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• 제20권6호
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• pp.837-844
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• 2010

Dietary life was formed as being influenced by the people's cultural, social and environmental situations. The people's food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans' Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's ${\alpha}$ was highly 0.855. We checked that KMO examination was 0.775 and $x^2$ of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.