• Korean journal of food and cookery science
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• v.29 no.2
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Journal of Nutrition and Health
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• v.34 no.8
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• pp.936-945
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• 2001

This study was conducted to investigate the menu patterns consumed frequently in 5 Korean rural areas for all seasons, using 24-hour recall method with 1,185 subjects. The purpose of this study was to suggest the menu pattern in rural areas for the basis data of the nutrition education program and nutrition intervention project. The result were following : most frequently used menu patterns by the number of side dish were rice + soup + kimchi + 1 side dish> rice + soup + kimchi + 2 side dish> rice + soup + kimchi > rice + stew + kimchi + 1 side dish in the order. Most frequently used menu patterns by the kind of side dish were rice + soup + kimchi > rice + stew + kimch > rice + kimchi> noodle + kimchi in the order. In menu patterns showed higher frequency, Nutrient Adequacy Ratio(NAR) of all nutrients except Ca and Vit A was over 0.7. The Mean Adequacy Ratio (MAR) of rice + soup(or stew) + kimchi + 2(or 3) side dish was 0.76∼0.82. The number of dishes consumed in winter was the highest. The menu had traditional menu pattern based on cooked rice, Korean soup and kimchi in Korean rural areas. With these results, we can conclude that nutrient balances from the menu pattern can be improved, if the composition of main dish and side dish are adequate . For the nutrition program in the community menu patterns should be examined carefully. The result from this study can be used as basic data for nutrition education programs in Korean rural areas.

• Journal of Nutrition and Health
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• v.35 no.5
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.658-667
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• 2002

This study was conducted to investigate frequently consumed menu patterns by the area and season, using the 24-hour recall method. Subjects were 1,041 living in five different Korean rural areas for the spring, autumn and winter. The purpose of this study is to suggest the menu pattern in rural areas for the basic data of the nutrition education program and nutrition intervention project by the area and season. The result are following : Most frequently used basic menu patterns, excluding side dishes, were rice＋soup in Yeoju, Hoensung and Jungup, rice＋stew in Ulsan, and only rice in Chungju. The most frequent menu pattern by the number of side dish was rice＋soup＋kimchi＋1 side dish in Yeoju and Ulsan were rice＋stew＋kimchi in Hoengsung, and was rice＋soup＋2 side dish in Chungju and Frequently used menu patterns by the kind of side dish weer rice＋soup＋kimchi＞rice＋stew＋kimch＞rice＋kimchi＞noodle＋kimchi in the order The most frequent menu pattern was rice＋soup＋kimchi in spring and autumn, and was rice＋stew＋kimchi in winter. The mean adequacy ratio(MAR) in spring and autumn was higher than that in winter. MAR in Ulsan is higher than that of other areas. With these results, we can conclude that there are difference in menu pattern by the season and area. For the nutrition program in the community, menu patterns should be carefully examined by the season and area. The results from this study can be used as basic data for nutrition education program in Korean rural areas.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.1-15
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• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1508-1521
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• 1998

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.