• 대한영양사협회학술지
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• 제12권4호
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• 한국식생활문화학회지
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• 제11권1호
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• pp.23-35
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• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• 식품과학과 산업
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• 제49권4호
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• pp.70-81
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• 2016

Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

• 한국식생활문화학회지
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• 제9권3호
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• pp.267-275
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• 1994

1. 주식 밥은 쌀, 찹쌀만으로 짓는 흰쌀밥, 기름찰밥이 대부분이었고, 그외의 밥의 주재료는 쌀이었고, 부재료는 잡곡, 두류, 야채, 산채, 견과류 등을 사용하였다. 찹쌀을 주재료로 하는 경우에는 대부분이 찌는 법을 사용하였고, 조미료로는 흰쌀밥을 제외한 거의 모든 종류의 밥에는 소금을 기본으로 이용하였다. 죽은 쌀을 주재료로 한 흰죽이 가장 많았고, 부재료는 유종실류, 한방재료류, 우유등을 이용하여 왼죽상태로 끓이는 것이 특이하였다. 국수는 건국수보다는 손국수의 형태가 많았고, 주재료는 밀가루가, 부재료는 콩가루, 메밀가루, 수수가루, 찹쌀가루등이 사용되었으며, 국수 마는 국물에는 표고버섯, 다시마 이외에 들깨, 참깨, 잣, 호도, 가죽나물 등이 이용되었다. 수제비는 밀가루를 주로 이용한 밀수제비가 대부분 이었고, 찹쌀 새알심 반죽에는 쪽을 넣어 이용하는 경우도 있었으며, 국물맛은 다시마, 표고버섯외에 가죽나물을 사용하여 특이한 맛을 내었다. 2. 부식 찌게보다 국이 3배 정도 많이 이용되었고, 주재료로 국에는 엽경채류가, 찌게에는 열매채소가 주로 사용되었다. 국물맛은 간장과 된장이, 양념은 고추가루, 마늘, 파와 참기름이, 농후제로는 들깨가루가 가장 많이 이용되었다. 조림의 주재료로는 근채류가 대부분이었고, 조리법은 기름에 튀기거나 볶아서 간장, 설탕, 물엿으로 조리는 방법이었고, 찜은 각종채소와 산채류를 국물에 익혀 들깨가루, 찹쌀가루를 섞어 농후하게 하는 방법이었다. 생채, 나물, 볶음에는 엽경채류와 산채류가 주재료로 사용되었고, 조리법으로는 삶거나 데쳐서 무치는 방법이 많았다. 볶음, 나물에는 간장, 소금을, 산채류에는 된장, 고추장을 기본 간으로 하고 있었다. 생채와 나물에는 참기름이, 볶음에는 들기름과 식용유가 주로 이용되었고, 양념에는 마늘, 파 이외에 인공조미료도 이용되고 있었다. 전(튀김)에는 엽경채류와 근채류가 가장 많이 사용되었고, 버섯, 더덕, 도라지, 우엉, 마등은 여러가지 방법으로 전처리한 후에 구이에 사용되었고, 사용되는 기름은 거의 모두 시판 식용유였다. 쌈의 재료는 상치가 가장 많았고, 방장은 된장, 고추장, 막장외에 멸치젓갈도 사용하였다. 회에는 생표고버섯이, 묵의 재료로는 도토리, 메밀, 녹두, 동부등이 주로 사용되었고, 조리법으로는 양념장을 뿌려서 먹는 법외에 묵볶음, 묵장아찌, 묵구이, 묵전등 매우 다양하였다.

• 한국조리학회지
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• 제9권2호
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• pp.11-21
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• 2003

The purpose of this study was to research on the preparing fermented foods and food habits of Korean women in Texas U. S. A. The preparing method of fermented foods and food habits of Korean housewives whose husbands are studying at the various universities in Houston, Texas are surveyed. The analysed results indicated were as follows ; 1. 64.4% of women were in the thirties at their age, those in twenties 29.7%. 75.2% of subject graduated college. Period of residence in America were 52.5% under 3yr, 25.7% over 5yr. The respondents were aged twenties(29.7%) to thirties(64.4%) who have graduated from college(75.2%) or graduate school(24.8%) and have had the residence period of less than three-(52.5%) to more than five years(25.7%). 2. The kind of cuisine chosen for dinner were Korean style food. The most considerable person when preparing menu were husband. 48.51% of those in age were 3∼39yr(p < 0.1). 60.40% of the response graduated college(p < 0.1). The Korean-style foods overwhelmed over western ones in their frequency for dinner(82.2% vs. 17.8%). The person most considered for choosing menu was their husbands as responded by the majority groups of aged thirties(48.5%), college graduates(60.4%) and residence period of less than three years(42.6%). They satisfied comparatively when they prepared the meal (p < 0.1). 55.4% of the response learned cooking method from neighbor, 39.6% of remainder studied from cuisine book, newspaper, magazine, TV. They satisfied comparatively for the preparation of the meal(56.4%) and have learned the new methods of cooking from neighborhoods(55.4%) or cuisine book, newspaper, magazine and TV(39.6%). 3. The frequency of eating-out mostly had once a month. 30.69% of response were 30∼39yr(p < 0.1). 33.66% of subjects lived under 3yr in America. The frequency of eating-out mostly had once a month. 30.69% of response were 30-39yr(p < 0.1). 33.66% of subjects lived under 3yr in America. Eating-out once a month occupied 30.7, 33.7, and 20.7% of the selected group of aged thirties, college graduates, and residence periods of less than three years, each respectively. The type of food selecting eating-out were western style. 38.31% of them were 30∼39yr(p < 0.1). 39.60% of them graduated college(p < 0.1). 29.70% of them lived under 3yr in America. For eating-out menu, the western-style foods were most favored by the groups of aged thirties(38.3%), college graduates(39.6%), and residence periods of less than three years(29.7%). 4. 50.5% of subject had beef once three days, 23.8% of the response had pork once two weeks, 27.7% of subject ate chicken once two weeks, 34.7% of the response enjoyed fish once a week. Eating animal foods once three days for beef(50.5%), once two weeks for pork(23.8%) and chicken(27.7%), and once a week for fish(34.7%) were most frequent. 5. Korean traditional fermented food were mostly enjoyed in order of kanjang(91.1 %), kochujang(87.2%), fermented fish(85.1%), deonjang(81.2%), jang-a-chi(76.2%). 81.2% of subject used prepared-food by themselves. 56.4% of response made kimch at home. Among Korean traditional fermented foods, kimchi(56.4%) and prepared side dishes(81.2%) were provided at home while kanjang(91.1%), kochujang(87.2%), fermented fish(85.1%), deonjang(81.2%), and jang-a-chi(76.2%) were mostly purchased from stores.

• 한국식품영양과학회지
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• 제42권2호
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• pp.203-211
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• 2013

본 연구에서는 부산 암전문병원 외래를 방문한 암환자들을 대상으로 멸균된 편의식에 대한 인식 조사를 통해 방사선 기술을 활용한 환자용 멸균 편의식 개발을 위한 기초자료를 얻고자 하였으며, 결과는 다음과 같다. 멸균식 섭취에 대해 바람직하게 생각하는 정도는 전체 평균점수는 4.04/5.00점이었다. 49세 이하와 50~59세가 70세 이상보다 멸균식 섭취에 대해 바람직하게 생각하는 점수가 유의적으로 높게 나타났으며(p<0.05), 대졸 이상이 중졸 이하보다 멸균식 섭취에 대한 인식 점수가 유의적으로 높게 나타났다(p<0.05). 멸균식 개발 필요성에 대한 전체 평균점수는 4.30/5.00점이며, 학력에 따른 차이에서 고졸이 중졸 이하보다 멸균식 개발 필요성에 대해 유의적으로 높은 점수를 보였다(p<0.05). 멸균식이 개발되어 시판될 경우 이용 의지에서, 전체 평균점수는 4.06/5.00점으로 나타났다. 음식별 멸균식 개발 필요성은 생채류 4.11점, 밥 국 반찬의 세트음식도 4.08점, 나물류 4.04점, 김치 3.98점, 장류 3.92점의 순으로 나타났다. 연령별 차이에서, 반찬류 중 나물류는 49세 이하가 70세 이상보다 유의적으로 높은 점수를 보였으며(p<0.05), 생채류는 49세 이하가 60대와 70세 이상보다 유의적으로 높은 점수를 보였고(p<0.05), 샐러드는 49세 이하와 50대가 60대와 70세 이상보다 유의적으로 높은 점수를 보였다(p<0.001). 진단명에 따른 차이에서, 반찬류 중 찜(p<0.05), 샐러드류(p<0.01), 김치(p<0.05)는 소화기암과 기타암환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났으며, 생채류는 기타암환자들이 호흡기암 환자들에 비해 유의적으로 높은 점수를 보였다(p<0.05). 일품요리 중 볶음밥은 소화기암과 기타암 환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났으며(p<0.01), 세트메뉴는 소화기암과 기타암환자들이 호흡기암 환자들에 비해 필요성 점수가 유의적으로 높게 나타났다(p<0.05). 학력에 따른 차이에서 '좋은 식재료 사용'(p<0.05), '저장의 용이성'(p<0.05), '구입의 용이함'(p<0.01)은 대졸 이상이 고졸보다 유의적으로 중요도 점수가 높았으며, '적절한 포장단위'(p<0.05), '조리과정의 간편함'(p<0.01), '가정에서 조리하기 어려운 음식'(p<0.05), '다양한 종류의 음식'(p<0.05), '친숙한 음식'(p<0.001)은 대졸이 중졸 이하와 고졸보다 유의적으로 높은 점수를 보였다.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• 디지털콘텐츠학회 논문지
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• 제11권3호
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• pp.307-314
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• 2010

국내에서의 사이버교육에 대한 수요는 점차적으로 늘어나고 있으며 이와 같은 상황에서 학습효과를 높일 수 있는 온라인 강의 콘텐츠 디자인에 관한 연구의 필요성이 제기되고 있다. 본 연구에서는 한국사이버대학교에서 제공되고 있는 기술적 정보 유형에 따른 온라인 강의 콘텐츠의 유형을 파악하고 한국사이버대학교 재학생 1,173명을 대상으로 온라인 설문을 실시하여 가장 선호하는 강의 유형과 가장 교육효과가 높은 강의유형을 조사하였다. 그리고 학생들의 강의 유형에 대한 수강경험이 강의 유형의 선호도에 영향을 주는가를 조사하였으며 강의 콘텐츠의 인터페이스 디자인에 관한 요구사항도 알아보았다. 학생들이 가장 선호하는 강의 유형은 e-Stream+flash의 유형이었으며 멀티미디어형 강의가 학습에 효과적이라고 응답하였다. 대부분의 학생들이 경험해 본 유형의 강의 콘텐츠를 선호하였으며 인터페이스 디자인 측면에서는 왼쪽의 고정메뉴를 선호하였다. 온라인 강의에서 강의 콘텐츠의 충실성 뿐 아니라 학습효과를 높일 수 있는 강의 콘텐츠 디자인도 매우 중요한 요소이다. 국내에서 사이버 교육에 관한 수요가 증가하고 있으므로 학습효과를 높일 수 있는 콘텐츠 디자인에 관한 연구는 앞으로 계속 이루어져야 한다고 생각한다.

• 한국도로학회논문집
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• 제16권5호
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• pp.91-98
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• 2014

PURPOSES : This study is to develop a automate road mapping system using ARASEO(Automated Road Analysis and Safety Evaluation TOol) for road management. METHODS : The road survey van named ARASEO(Automated Road Analysis and Safety Evaluation TOol) was used to generate highway drawings for Korea National Road number 37 automatically. In order to generate the highway drawings for purpose of road management, it is required to acquired the information for highway alignment, road width and road facilities such as safety barrier and road sign. Therefore the survey van acquired and analyzed the road width, median and guardrail data using rear side laser sensor of ARASEO and recognized the traffic control sign and chevron sign using foreside camera images. Also the highway alignment which is the basic information for highway drawing can be analyzed by acquisition the every 1m positional and attitude data using GPU and IMU sensor and developed algorithm. Finally, in this research the CAD based drawing software was developed to draw highway drawing using the analysis result from ARASEO. RESULTS : This study showed the comparison result of the surveyed road width and drawing data. To make the drawing of the road, we made the Autocad ARX program witch run in CAD menu interface. CONCLUSIONS : Using this program we can create the road center line, every 500m horizontal and vertical ground plan drawing automatically.