• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.616-623
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• 1997

This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, questionnaires were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1$\%$ of patients wanted to eat breakfast at 8 am, 55.8$\%$ lunch at noon, and 73.5$\%$ dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8$\%$, about insufficient food amount by 19.6$\%$, about menu with no choice by 41.2$\%$ and about low variety of the meals by 32.7$\%$. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1$\%$), delayed food service(39.9$\%$) and others(11.2$\%$). The types of diet were mainly regular ones(58.6$\%$) with some high protein(12.4%) and diabetic sensitive ones(7.1$\%$). As eating place, the patient's prefered bed(51.9$\%$), room-table(27.2$\%$) and dining room(17.7$\%$). Fifty-five percent of them also wanted hospital foods available to their caring relatives. (Korean J Community Nutrition 2(4) : 616-623, 1997)

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.112-124
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• 2018

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

• Journal of the Korean Home Economics Association
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• v.38 no.3
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• pp.131-147
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• 2000

The purpose of this study was to identify food management behavior of housewives in island areas and to find if the behavior patterns were different between the regions, Hansan and Ullung island. An instalment based on previous researches was designed to measure food management behavior and was administered to 274 housewives in 1994 and 1998. Considering the condition of cooking-equipment possession, the percentage of possession for refrigerator, mix, electric range were significantly higher for households in Hansan Island than their counterparts. For food-budget planning, those in Ullung Island were more likly to plan their budget than those in Hansan Island. Menu planning patterns, considerable factors for food selection as well as cooking, and eating habits between meals were tuned out to be different between Hansan and Ullung areas. The findings of this study suggest that the condition of cooking-equipment possession, food-budget and menu planning, considerable factors for food selection and cooking, eating habits between meals were likely to vary depending on regions. Although housewives in two areas were living in island, they were not necessarily be uniform for all households but were diversified in food management behavior. Half of the respondents in Hansan Island and three-forth of the respondents in Ullung Island reported they had not planned their meal budget. The percentage of those who did not have their planned menu was 52.7∼54.1% in Hansan Island and 37.1∼38.5% in Ullung Island. When purchasing food material, housewives in Hansan Island consider the seasoning food as the most important factor, whereas those in Ullung Island consider family preference as the most important factor

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.710-719
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• 2015

This study was undertaken to identify factors affecting school food waste generation using a questionnaire. The subjects were 254 high school students (male; 156, female; 98) in Sacheon, Gyeongnam divided into three groups of low (${\leq}1/week$), moderate (2~3/week), and high (${\geq}4/week$) according to the frequencies of food waste. The questionnaires consisted of general characteristics, anthropometric values, dietary habits, health-related behaviors, self-perceptions of food waste, snacking patterns, and nutrition knowledge. The main reasons behind food waste were 'too much food' in the low (20.9%) and moderate (32.2%) groups, and 'no appetite' in the high group (p<0.01). The main types of food waste were rice (44.2%) > fish (18.6%) > vegetables (14.0%) in the low group, rice (54.2%) > Kimchi/vegetables (15.3%) in the moderate group, rice (56.0%) > vegetables (20.0%) > Kimchi (16.0%) in the high group (p<0.01). School food waste was significantly affected by age, gender, monthly allowance, school grade, weight, BMI, regularity of meals, time of meals, type of breakfast, starting age of smoking, and cost for snacking.

• Journal of Community Nutrition
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• v.3 no.1
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• pp.8-13
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• 2001

The purpose of study was to test the hypothesis that three are differences in body size dietary behavior and nutrient intakes of adolescent girls with weight control experience. Cross-sectional survey was carried out with a questionnaire and anthropometric measurements . Subjects were 724 healthy adolescent girls from middle and high schools of urban and rural areas in Inchon and divided into two subgroups with weight control experience. Subjects trying to lose weigh were 25.1% in middle school girls and 47.1% in high school girls. There were significant differences in weight and BMI between weight control experience and non- experienced groups in middle school students. There were significant differences in skipping meals and reason of skipping meals between weigh control experience and non-experience groups which might show that skipping meal was used as a weight loss method among female school students. There was no significant difference in nutrient intakes between weight control experienced and non-experienced groups in middle and high school subjects. these results suggest that nutrition education is necessary for adolescent girls to practice appropriate weigh control strategies including desirable eating habits and adequate intake of nutrients such as energy vitamin A vitamin B$_2$calcium and iron.

• The Korean Journal of Food & Health Convergence
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• v.6 no.6
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• pp.9-15
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• 2020

In this study, we want to investigate the nutrition knowledge, eating habits, and food intake patterns of adults who have a strong preference for sugary snacks or sugary drinks. In this study, 83 students, or 33.1% of the 267 adults, were found to belong to the sugary food group, and the results of the survey were as follows. In terms of the level of eating habits, both male and female adults see significant differences among the groups. In the question of the regularity of the three meals, the quality of breakfast, the balance of meals, the level of consumption of green vegetables, meat, fish and milk, the number of sugars was low, and the number of sugars, instant foods, ham and sausages was high. In terms of nutritional knowledge, both male and female adults had a low number of sugary foods, and there were significant differences among the groups. In terms of the frequency of food intake, the frequency of eating rice and mixed grain rice was low, and the frequency of eating ramen and bread was high.

• Journal of the Korean Society of School Health
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• v.14 no.2
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• pp.279-288
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• 2001

This study investigates the effect of adolescent dining habits on their physical development. We selected 200 students from the three high schools in Taejon, and surveyed with a questionnaire and collected data concerning physique from school health records. The results obtained from this study were as follows: 1. A point of intersection of two development trends of male and female students' heights was between sixth grade of elementary school and first grade of middle school. Two development trends of weights didn't have a point of intersection and male students' development trend of weights was a little higher than that of female students. 2. There were significant differences in the weight and BMI of male students. The 'regular dining' group had heavier weight and higher BMI than the other group, and the 'Eating only favorite food' group had lower weight and BMI than the other group. In female, heights of 'three meals a day' group were higher than that of 'two meals a day' group and the more snacks per day, the higher students' height was. 3. The 'regular exercise' group had significantly heavier weight and higher BMI than the other group amount females. 4. 'Regular dining' and 'Eating habits' had a positive linear relationship with male students' weight and BMI. 'Number of times of snacking' has a positive linear relationships with female students' height and a negative linear relationship with female students' BMI. Since dining habits of adolescents have not only an effect on their development but also later adults' health, to develop good habits of health and dining is a critical issue.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.426-439
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• 2020

This study surveyed Chinese elderly consumers to determine their purchasing behavior, importance, and satisfaction with HMR products in China. Three hundred and seventy people were surveyed: 184 males and 186 females aged 55 to 70 years. Two hundred and sixty-seven (72.25%) of the surveyed consumers had an average monthly income of 6,000 yuan or less, and 313 (84.9%) responded that they spend 3000 yuan or less on groceries per month. Three hundred and forty-eight (94.1%) showed a high interest in health management. Regarding the frequency of purchasing HMR products, most responded that they purchased HMR products more than once or twice a week, with a single purchase of 100 yuan or less for each purchase. The respondents preferred 2 or 3 serving packagings in a refrigerated form. For all forms of products, those made as in-house meals, outdoor meals, as a snack or night snack, for serving guests, for trips, camping, and on-the-go products, the participants mostly responded that they frequently purchased the product. When purchasing HMR products, the importance of hygiene, convenience in purchase accessibility, the freshness of ingredients, and an indication of the nutritional content were considered as a high rank. After purchase, the satisfaction of SNS and mobile application advertisements and promotions, amount per serving, take out convenience, and new menu were considered low-rank. The IPA results showed that marking the origin of the ingredients and new menu are areas needing improvement. The study results may be used as base data for developing elderly friendly HMR products and establishing its marketing strategies.