• Korean journal of food and cookery science
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• v.32 no.6
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• pp.782-790
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• 2016

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• Korean Journal of Community Nutrition
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• v.9 no.6
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• pp.742-752
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• 2004

The purpose of this study is to offer information related to recommended dietary allowances for young children and food guidelines for preschool children in Sweden. Sweden, located in Europe, is the most developed country for young child care system. Swedish nutrition policy background, Swedish recommended dietary allowances for young children, and food guidelines of early childhood education center in Sweden were used. The number of Swedish child care centers increased from 70,000 in 1970 to 700,000 in 2000. The Swedish Institute of Public Health promoted children's indoor and outdoor activity. The aim of the Swedish public health contains children's safety, good food habits, and eating food safely. Swedish Food Administration made recommended dietary allowance and food guidelines for children care centers. The aim of food guidelines was to increase energy, calcium, iron, and dietary fiber intake. Swedish RDA contains minimum and maximum intake as well as mean intake for macro and micro nutrients. The fat intake ratio of energy is increased for younger children. For preschool children, the food guideline is determined by dietary allowances for breakfast, lunch, and snack respectively. Food guideline contains meal time schedule, menu for each meal using food model, amount of food for age group, and recommended dietary allowance for each meal. It is recommended for Korean early childhood education center: 1) Korean RDA for young children should be made range of intake, minimum and maximum intake. 2) Food guideline should be make for Korean child care center. 3) Korean child care centers should offer an afternoon snack twice for children who return home late. 4) Nutrition education program for preschool teachers should be developed for children's good eating habits and health promotion.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.484-492
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• 2005

The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed $67\%$ of the menus they were served. By menu category, the students consumed more than $90\%$ of the rice and one-dish foods they were served. Kimchis ($54\%$) and soups/stews ($55\%$) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin $B_2$. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin $B_1$ vitamin $B_2$ and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin $B_2$. During the 3-day periods, the served and consumed menus provided $27\%$ and $24\%$ of energy from fat, which exceeded the recommended proportion of $20\%$. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.17-29
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• 1971

Korean foods sold restrant and hotel accompaines so many kinds of side dishes. The menues never considered on the nutritional standpoint nor the volume that can be eaten by customers. The purpose of this study is to simplify and improve the menu of Korean foods sold in restrant. To find out the problem and the method of the betterment Korean food sold in restrant. The survey study was made for 100 restrants in Seoul city. Ther average number of side dish of the restrant food was 23. The average amount number of the side dish was 31 and smallest number was 4. The average amount of food served was 979 grams and the average number of food taken by people was 698 grams. The average percentage of intake of food was 62%. Protein Content of the foods sold restrant was from 54% to 240% over the recommended dietary allowances. Protein intake also exceeded from 19% to 147% of recommended dietary allowances. Age of the customers were surveyed to set up the standard amount of the nutrients. About 68% of the customers were from 30 to 40 years of age in the day time (lunch), whereas about 72% were from 20 to 30 years of age in the evening (supper). From the results of the survey study, two nutritional standard were decided to be used. One is the recommended dietary allowences of 25 years of man (reference man), and the other is that of 45 years of man. The actual standards are as follows : Standard 1 (25 years of man) Calories-900~1000Cal Protein-25-30g Vegetables-200~250g (include yellow, green vegetable), Amount of food-about 800g Standard 2 (45 years of man) Calories-700~800Cal Protein-25~30g Vegetables-150~200g (include yellow, green vegetable) Amount of food-700g The kinds of food recommended to be sold in the restrant are as follows : 1. Pansang-is a formal method of korean table setting 3 types, 7 chup, 5 chup, and 3 chup were studied and made, 2. Table for the quest with drink-2 types of table setting, 9 kinds of food and 7 kinds of foods were studied. 3. free meal-in this table, one pig protein dish with kimchi, one vegetable, and one salty flsh will be served, 19 kinds of foods were studies. 4. One dish meal-in one large dish, rice will be served with side dishes soup and kimch will be accompanied, 10 kinds of foods were studied. 5. Cafeteria style foods-one serving of food will be served in small dishes Customers should select the food want to eat.

• Journal of Internet of Things and Convergence
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• v.5 no.2
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• pp.41-45
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• 2019

The 1-serving lunchbox app is designed and developed for enabling consumers to order their lunch box by choosing their own lunch side dishes. In modern society, one-person households are growing in larger areas. It is too burdensome to handle alone because it is cumbersome to cook alone and you should order from two people in a restaurant shop. To resolve such inconveniences, it is an app to choose various detailed menus and order personalized lunches. In the process of selecting a detailed menu, information provided by big data is used. You can use the existing order through the bookmark function, or you can use the recommended lunch menu using big data.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.118-129
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• 2011

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.39-52
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• 2004

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program $\ulcorner$DS24$\lrcorner$. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows. : 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399㎉, for the side dish, it was 107㎉, and for the kimchi, it was 9.9㎉. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545㎉, and at one contracted management, the energy intake were 494㎉. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4∼0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitamin B$_2$.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.