• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.80-96
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• 2006

The purposes of this study were twofold. First, it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared with commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called 'well-being'. As a result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4 : 1 (flour: olive-oil) was developed through repeated sensory tests. The findings also showed that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.463-472
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• 2006

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.161-169
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• 2016

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.269-282
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• 2008

Quality is recognized as one of the key components of business strategies. In this respect, this study aims to investigate quality factors that influence customer satisfaction and loyalty in Korean Tofu restaurants and promote the quality improvement in their service operations. The experimental data were collected from the questionnaire answered by 130 customers in Seoul and Kyonggi area. They were statistically analyzed using SPSS Win.12.0. For statistical analysis, frequency, factor analysis, reliability analysis, and regression analyses were conducted. The results of the analyses show that two dimensions such as "empathy" and "IT use" influence the satisfaction of customers. "Empathy", "tangibles", "well-being food", and "customer satisfaction" were identified as critical factors influencing the loyalty of customers.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.249-265
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• 1986

Korean peoples have been the god of 'Cho-Wang' and believed the god that control the food in the kitchen and well-being of home. There were many charms related to the kitchen. The striation of 'Kama' was especially peculier in the charms. The word of 'Kama' means hair striation of head and also means cooking kettle. Other charms related to food were also reviewed.

• Journal of Nutrition and Health
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• v.40 no.8
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• pp.762-768
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• 2007

This study examined household food insecurity and the associations of food insecurity with socioeconomic conditions, food behaviors, and nutrient intakes among 458 older adults(mean age=$73.2{\pm}4.5$) from 5 clusters of low-income areas in Seoul, Korea. Using an adapted version of the USDA short form household food insecurity scale, 63.4% of the households were food insecure(40.7% for food insecure without hunger and 22.7% for food insecure with hunger). The proportion of household was lower on the items measured more severe level of food insecurity. Food insecurity was linearly and negatively associated with food expenditure, food secured period and the degree of nutrition management skills, health status and depression. Food secure older adults had mere of energy and other nutrients from animal resources(riboflavin and animal protein, fat and calcium), but less of carbohydrates than those from the food insecure households. These results suggest household food insecurity measures used in this study was valid as well as food insecurity was prevalent and an important indicator of nutrition well-being among low income elderly persons.

• Journal of Fashion Business
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• v.12 no.1
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• pp.63-75
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• 2008

The purpose of this study was to identify purchasing behavior and attitudes toward naturalistic cosmetics according to women's LOHAS lifestyle. Self-administered questionnaires were distributed to 500 women aged 19-59. SPSS was used for data analysis. The results were as follows: 1. Factors of LOHAS lifestyle were social consciousness, reduce resources, family centered, individuality & environmental consciousness, healthy food life, and information search. Women were clustered into bad-being group, environmentalists, LOHAS group, well-being group, and individualists. 2. Most women had a bit of knowledge and experienced naturalistic cosmetics. Over 85% of women had intention to use naturalistic cosmetics. 3. Bad-being group and individualists included university women and had little knowledge and experiences of naturalistic cosmetics. LOHAS group and well-being group included more career women with higher education, had more knowledge and experiences. 4. Knowledge and experiences of naturalistic cosmetics were the most effective factors on the use intention of naturalistic cosmetics.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.42-53
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• 2009

There has been increased interest in revealing how well-being and selection attribute affect customer satisfaction and customer loyalty. Recently, there are growing needs to pursue health and better life, and this study has proposed to explore the relations between well-being and selection attribute and customer satisfaction and customer loyalty. The results are as follows. First, well-being significantly affected customer satisfaction and customer loyalty, showing that well-being was an important variable for improving customer satisfaction and loyalty for Korean traditional pastry. Second, selection attribute had significant influence on customer satisfaction, but not customer loyalty, which are supposed to confuse the minds of customers who select traditional pastry. In this respect, it is concluded that customer satisfaction and loyalty were made according to the customer needs to be more healthier and pursue better life based on the colors and tastes of Korean traditional pastry.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.74-77
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• 2003

A new health paradigm may be evolving that would place emphasis on the positive aspects of diet, identifying components that are physiologically active and that contribute to the prevention of disease onset. It has been increasingly difficult to evaluate the impact of new bioactive materials and food products on the well being of society. Thus, testing systems for both health function and toxicity have become very elaborate, complex, and interrelated, making their interpretation difficult and open to controversy. To select the proper starting materials, to screen the appropriate health functionality and to determine the efficacy of product, a reliable, reproducible, sensitive and predictive assay is required. Particularly, in uitro assay is the first stage in preclinical test on physiologically active materials and have many advantages in terms of time, cost and convenience. However, several factors as well as some limitations should be considered in this assay system. This presentation, therefore, will address the use of in uitro assays for evaluating physiological functionality of foods coupled with general consideration.

• Design Convergence Study
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• v.15 no.3
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• pp.117-131
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• 2016

The introduction of comprehensive programming channels has led to a diversity in the viewers' tastes and excessive competition between TV channels. Demand for channels on well-being is also increasing, due to the well-being and green consumption trends. This study conducted a case study on domestic and international channel branding strategies as well as an analysis on Korean channels focusing on well-being and lifestyle and found that there are no TV channels which provides comprehensive well-being information on food, clothing and housing at the moment in Korea. This study further discovered that information on such topics are currently provided in a tidbit fashion via educational or entertainment programs. Therefore, this study presented strategies for a well-being lifestyle channel brand and designed the brand mark and a station ID for the channel. This study conducted a survey targeting 50 men and women over 20 who have participated in environment-related projects for an objective verification of the channel brand strategies and design. The survey showed that the respondents were generally positive towards the necessity of the channel and of the content presented by this researcher. Some of the respondents, however, pointed out that the readability of the brand mark needs to be improved. This was reflected in the improved design and a survey comparing the two designs showed positive results. The results of this study will contribute to the launch of a well-being lifestyle channel targeting green consumers in the future.