• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.451-461
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• 2009

The purpose of this study is to provide fundamental information for snack development contributing to physical growth of children with cerebral palsy. The study was conducted on the children with cerebral palsy of age 1 to 7 by investigating their food behavior, physical growth development, nutritional status, and snack intake. As a result of assessing physical growth by WLI (Weight-Length Index), the proportions of the children with cerebral palsy were the following: underweight 45.5%, normal 45.5%, overweight 6.0%, and obesity 3.0%. The mothers of the children with cerebral palsy mainly bought milk and dairy products for their children's snacks (43.5%) as well as fruits (33.3%). They wanted development of new snacks that helped growth development (50.5%), and preferred more development of the following snacks: Korean rice cakes (47.5%), biscuits (24.2%), bread (22.3%). The result of dietary intake showed that the percentage of RI in zinc and folic acid did not reach the RI in every age categories. The proportion of subjects with less than 75% of RI was 76.8% for the zinc and folic acid, and 52.4% for the calcium and iron. These results indicate that children with cerebral palsy had slower physical development and lesser nutrition intake than normal children. Hence, this study provided the basis to develop the snack for the malnutrition state children with cerebral palsy which helped their physical development. The shape of new snack considered was a rice cake which included zinc and folic acid that were insufficient in RI in children with cerebral palsy.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.183-197
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• 2016

This study was conducted to investigate the relationships among service quality, perceived benefit, perceived value and behavioral intention as perceived by franchise snack bars customers. The service quality of franchise snack bars' was tested in three sub-dimensions: environmental quality interaction quality, and outcome quality, which are based on Brady & Cronin's third-dimensional model. A total of 450 survey questionaires were distributed from March 9th to November 12th in 2015, of whi 411 questionnaires were deemed suitable for statistical analysis. SPSS 20.0 program was employed to conduct frequency analysis and reliability analysis, while AMOS 20.0 program was used to test the hypotheses. The results revealed that all three elements of service quality have a positive impact on perceived benefit. In particular, the outcome quality element had the greatest influence on perceived benefit. In sum, customers of a franchise snack bar considered outcome variables such as food taste, reasonable amount, and general quality of food as the most important factors to fulfill the benefit. This results suggest that Korean snack bar franchise companies need to consider improvements to outcome quality features, such as food quality. In addition, perceived benefit was a critical antecedent of perceived value, which was itself a significant predictor of behavioral intention. In conclusion, this study applied the means-end chain theory on franchise sank bar segmentation, as well as three dimension service quality model as developed by Brady and Cronin, and found results that will enable meaningful strategics for snack bar foodservice segmentation in pursuit of the development of efficient business plans, and that can be utilized as a theoretical data for future studies.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• 축산식품과학과 산업
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• v.6 no.2
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• pp.30-33
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• 2017

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.294-301
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• 2022

Laver Pyropia tenera snack is typically manufactured as an attached laver and carbohydrate-based rice papers or glutinous rice paste. Carbohydrates contribute to a crispy texture and many various additives are used for development of texture. Isomalto-oligosaccharide (IMO) and corn starch (CS) are typical additives in snack products that produce several changes, including texture. We investigated physicochemical properties of laver snacks prepared using IMO/CS ratios of 1:0 (Sample 1), 3:1 (Sample 2), 1:1 (Sample 3), 1:3 (Sample 4), and 0:1 (Sample 5). All of the prepared laver snacks displayed constant drying rates up to 45 minutes. Samples 1 and 5 had higher drying rates than the other laver snacks. Concerning CIE color values, Sample 5 displayed the highest brightness (L^*) value (78.89) and lowest yellowness (b^*) value (6.66). In contrast, Sample 1 displayed the lowest L^* value (74.65) and highest b^* value (17.23). The hardness proportionally decreased along with IMO content. In the sensory evaluation, overall acceptance was highest for Sample 1 with the highest oligosaccharide content.

• Journal of the Korean Home Economics Association
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• v.42 no.8
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• pp.169-185
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• 2004

This study was performed to investigate the characteristics of meal patterns among Koreans of different age groups. The study subjects consisted of preschool children (PC), elementary school children (EC), high school students (HS), college students (CS), and adults over 30 years old living in Seoul and the surrounding areas. A dietary survey was conducted using 24-hour recall method from 1996-1998 and data were collected from 2392 subjects. The subjects over 30 years old were classified as 30∼49 years, 50∼69 years, and over 70 years. EC, HS, and CS groups consumed less than 20％ of their total energy intake from breakfast. PC and EC consumed over 30％ of their energy from snacks. In all age groups, the proportion of subjects who skipped a meal was highest for breakfast and lowest for dinner. Especially, 31.4％ of the CS group skipped breakfast. Breakfast and snacks provided higher quality meals than the others when each meal was assessed by the index of nutritional quality (INQ). Especially, lunch of the HS group, each meal of the EC group and subjects over 70 years of age had a lower diet quality than the others did. The major snack items for PC, EC, HS, and CS groups were milk, ice cream, and snack cakes, but those for subjects over 30 years of age were fruits. The PC group obtained 35.5％ of their energy from snacks, but the proportion of snack energy decreased with increasing age. PC and EC groups obtained a great proportion of calcium, vitamin B2, fat, and cholesterol intake from snacks. Snack foods provided 53.2％, 42.4％, 45.4％, and 24.6％ of those nutrients, respectively, for the PC group and 54.2％, 43.5％, 37.4％, and 26.8％, respectively, for the EC group. These results suggested that each age group had specific meal patterns. Especially, breakfast and snack intake seemed to complement overall diet quality. However, more intervention is needed to improve overall dietary nutrition, e.g., efforts to decrease fat and cholesterol proportion and increase breakfast consumption. These dietary characteristics among different age groups present foundation data for the development of methods to resolve the nutritional problems of each age group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.5
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• pp.445-451
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• 2019

In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at $-80^{\circ}C$, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1009-1017
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• 2009

This study was performed to analyze the preferences and actual use patterns of university students (96 males and 187 females) for bakeries in the Gyeongju area of Korea. A total of 283 questionnaires were used for the examination and statistical analyses were completed using SPSS Win (14.0) by descriptive analysis and $x^2$-tests. The most favored bakery products were prepared items such as sandwiches and toast. Most of the respondents (92.9%) typically used bread for snacks, and the main places of purchase were well-known bakery shops (38.5%) in which females preferred well-known shops more than males. In addition, the respondents liked milk (79.9%) and jam (39.7%) as the beverage and food, respectively, to eat with bread. When choosing bread, the main selection point was taste (80.2%) and the cost per person per visit was usually 1,000~5,000 won (63.3%). The consumption frequency rate revealed that 49.1% of the students consumed bread as a snack, while 24.8% consumed bread with other foods 1~2 times a week. In the case of purchasing bread as a snack, females had more purchases than males (p<0.05). Students who lived in their own home (p<0.001) with a commute time to school greater than 30 minutes (p<0.001) had the highest number of bread purchases as a snack. The most important point for bread purchase was hygiene (4.60). Overall, for the development of bakeries in the Gyeongju area it seems imperative to address the bakery shop environment, including such aspects as hygiene, price, and new bread product development for students.