• Nutrition Research and Practice
• /
• 제9권6호
• /
• pp.667-672
• /
• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

• 농촌계획
• /
• 제21권2호
• /
• pp.163-175
• /
• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• 한국조리학회지
• /
• 제23권4호
• /
• pp.93-104
• /
• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.435-445
• /
• 2002

The purpose of this study was to identify the pattern and perception of food consumption, mass restaurant use, drinking style, and food purchasing factors by cohort groups i. e., World Cup(W) generation, baby boom, and silent generation. Data were collected from 412 respondents including three generations by questionnaire method in April through May 2002. Analysis of variance and chi-square results indicate that there were significant differences among three generation groups for the pattern and perception of food consumption, the use of mass restaurant, preferred drinking style, and influencing factors for food purchasing. W generation are more likely to be influenced by sensibility factor than baby boom and silent generation. Considering food preference pattern, baby boom as well as silent generation prefer green vegetables than meats, and they must have Kimche when having meals. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.

• 한국조리학회지
• /
• 제23권2호
• /
• pp.1-10
• /
• 2017

The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.

• 한국조리학회:학술대회논문집
• /
• 한국조리학회 2005년도 제7차 하계 해외연수 및 국제학술대회
• /
• pp.73-90
• /
• 2005

Korean adults have dietary habits of eating full three meals a day: breakfast, lunch and dinner evenly. The latest survey showed that people who have dinner most was 61.8%, and who have lunch most was 30.8% and then breakfast most was 7.4%. The Korean Nutrition Association suggests that daily required amount of salt intake is 3,450 mg (8.7 g). But the daily amount of salt intake of Korean people is 15 ${\sim} 20 g which surpasses the required amount. needed with 15 ~20g a day, which is usually formed before the age 6 as a dietary habit. When Koreans eat out, they choose Korean food(80.5%), Chinese food(7.0%), Western food(4.5%), fast food(4.8%), etc.(3.1%). The monthly frequency of the urban adults' eating out indicated 32.6% 'seldom', 41.1% 'less than 5 times monthly', 15.6% '5-10 times', 10.8% 'more than 10 times'. Most of them responded less than 5 times a month for eating out. If we look into dietary habits of the urban adults, the monthly eating out frequency of the respondents, was 73.6% of eating out by less than 5 times a month and was 74.9% of the respondents dine regularly.

• 한국조리학회:학술대회논문집
• /
• 한국조리학회 2005년도 제7차 하계 해외연수 및 국제학술대회
• /
• pp.55-71
• /
• 2005

Korean adults have dietary habits of eating full three meals a day: breakfast, lunch and dinner evenly. The latest survey showed that people who have dinner most was 61.8%, and who have lunch most was 30.8% and then breakfast most was 7.4%. The Korean Nutrition Association suggests that daily required amount of salt intake is 3,450 mg (8.7 g). But the daily amount of salt intake of Korean people is 15 ~ 20 g which surpasses the required amount. needed with 15 ~20g a day, which is usually formed before the age 6 as a dietary habit. When Koreans eat out, they choose Korean food(80.5%), Chinese food(7.0%), Western food(4.5%), fast food(4.8%), etc.(3.1%). The monthly frequency of the urban adults' eating out indicated 32.6% 'seldom', 41.1% 'less than 5 times monthly', 15.6% '5-10 times', 10.8% 'more than 10 times'. Most of them responded less than 5 times a month for eating out. If we look into dietary habits of the urban adults, the monthly eating out frequency of the respondents, was 73.6% of eating out by less than 5 times a month and was 74.9% of the respondents dine regularly.

• 한국식생활문화학회지
• /
• 제12권1호
• /
• pp.23-33
• /
• 1997

The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.

• Nutrition Research and Practice
• /
• 제4권4호
• /
• pp.332-338
• /
• 2010

The purpose of this study was to examine consumers' behaviors toward ready-to-eat foods and to develop ready-to-eat food market segmentation in Korea. The food-related lifestyle and purchase behaviors of ready-to-eat foods were evaluated using 410 ready-to-eat food consumers in the Republic of Korea. Four factors were extracted by exploratory factor analysis (health-orientation, taste-orientation, convenience-orientation, and tradition-orientation) to explain the ready-to eat food consumers' food-related lifestyles. The results of cluster analysis indicated that "tradition seekers" and "convenience seekers" should be regarded as the target segments. Chi-square tests and t-tests of the subdivided groups showed there were significant differences across marital status, education level, family type, eating-out expenditure, place of purchase, and reason for purchase. In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specialty stores and ate them between meals more often than the convenience seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that ready-to-eat food market segmentation based on food-related lifestyles can be applied to develop proper marketing strategies.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.424-434
• /
• 2002

Food habit, eating-out pattern, smoking and drinking habits of 814 elderly (aged over 60) living in Incheon were surveyed by questionnaire. The ratio of the elderly who have balanced meals at moderate amount was slightly higher in urban area. Urban elderly tended to have mild foods, while rural elderly preferred hot and salty foods. Score for food habit was higher in urban elderly and there was no difference between male and female elderly. Most urban elderly had their meal at the public facilities for elderly, while most rural elderly used general restaurant and public room for elderly. Korean foods were the most favorite menu when ate out. Ratio of elderly who have difficulties in chewing was 21.2 and 39.6% for urban and rural elderly, respectively. Many elderly, especially more than 70% of female elderly, prepared the meals for themselves. Rural elderly smoked and drank more than urban elderly and male elderly did more than female elderly.