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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
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Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 28, Issue 3 - Jun 2015
Volume 28, Issue 2 - Apr 2015
Volume 28, Issue 1 - Feb 2015
Selecting the target year
Antioxidant Activity of Solvent Fraction from Broccoli Sprouts Cultivated at the Plant Factory System
Kim, Eun-Ji ; Kim, Mi-Hye ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 1~8
DOI : 10.9799/ksfan.2015.28.1.001
This study was designed to determine the antioxidant activity of solvent fractions of broccoli sprouts grown by controlling the growing environment at the plant factory system. Fractionation was achieved with chloroform, n-hexane, ethyl acetate, butanol, water by 70% EtOH extract of the broccoli sprouts. Each solvent fraction was put through TLC and HPLC to separate active components. Higher antioxidant activities were observed for the butanol and ethyl acetate layers. Further evaluation of each of the 5 layers (LH1 to LH5) of the butanol fraction showed that the refined LH3 extract had a high antioxidant effect. Components with similar Rf values from TLC had the same retention times and peaks in the HPLC analysis. It was also determined that the sulforaphane content was high at the chloroform and butanol layers and the sulforaphane was responsible for, the high antioxidant activity. Thus, to use for functional materials, the butanol extract/layer of broccoli sprouts is recommended as the most effective.
Antioxidative Activity and Texture Characteristics of Wanja-jeon with Soybean Powder
Jang, Seri ; Yang, Ming ; Ahn, Su Mi ; Park, Inshik ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 9~15
DOI : 10.9799/ksfan.2015.28.1.009
This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter`s color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.
Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria
Seo, Sang Young ; Ahn, Min Sil ; Choi, So Ra ; Song, Eun Ju ; Choi, Min Kyung ; Yoo, Seon Mi ; Kim, Young Sun ; Song, Young Ju ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 16~23
DOI : 10.9799/ksfan.2015.28.1.016
This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached
when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup (
) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup
. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations,
, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from
. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.
A Study on Utilization of Processed Foods and Recognition of Food Labels among University Students
Lee, Jeong-Sill ; Oh, Hyun-Kun ; Choi, Kyung-Soon ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 24~33
DOI : 10.9799/ksfan.2015.28.1.024
This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students` recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students` consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.
Protective Effect of Edible Mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to Different Cooking Methods on DNA Damage of Jurkat Cell Line
Cho, Yun-Jeong ; Kim, Kyoung-Hee ; Yook, Hong-Sun ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 34~39
DOI : 10.9799/ksfan.2015.28.1.034
In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing `Jeon` (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h (
) were further treated with hydrogen peroxide (
) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by
Antioxidant and Pro-oxidant Activities of Hamcho (Salicornia herbacea L.)
Kim, Ilrang ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 40~46
DOI : 10.9799/ksfan.2015.28.1.040
Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.
A Study on the Dietary Habits and Intake of Snacks and Self-purchasing Snacks in Elementary School Students
Hong, Seung-Hee ; Lee, Bo-Ra ; Park, Young-Sim ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 47~59
DOI : 10.9799/ksfan.2015.28.1.047
In this study, we investigated the dietary habits, snacks, and self-purchasing snacks (SPS) intake behaviors of 519 elementary school students (boys
Antioxidant and Anticancer Effects of Water Extract from Pleurotus ostreatus
Choi, Hae Yeon ; Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 60~65
DOI : 10.9799/ksfan.2015.28.1.060
Mushrooms (Pleurotus ostreatus) have been used as traditional remedies as well as food sources. This study particularly used an extract of Pleurotus ostreatus among many other mushrooms for research to figure out the antioxidant activity and an effect of cytotoxin. The result of antioxidative effect was significantly increased at the high concentration. The otal contents of polyphenol and flavonoid were
respectively. Both reducing power and DPPH radical scavenging activities are highest at 5.0 mg/mL of concentration. According to the research about cytotoxin of normal cell, an extract of Pleurotus ostreatus showed no existence of toxicity based on 80.5% of viability. Meanwhile, Pleurotus ostreatus is not strongly effective on the growth of cancer cell, indicating anti-cancer effect has a quite high range of viability up to
in 5 mg/mL of concentration.
Development of Value-added Macaronè with Perilla frutescens Powders and Their Physiological Characteristics
Lee, Min-Woo ; Choi, Soo-Yong ; Yoo, Kyung-Mi ; Lim, Soo-Yeon ; Jung, Woo-Seok ; Hwang, In-Kyeong ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 66~72
DOI : 10.9799/ksfan.2015.28.1.066
This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron
. The perilla powders were added to macaron
at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron
made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.
A Study on the Health Status and Food Habits of Male College Students according to Drinking
Shin, Kyung-Ok ; Choi, Kyung-Soon ; Han, Kyoung-Sik ; Choi, Min-Seok ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 73~83
DOI : 10.9799/ksfan.2015.28.1.073
The purpose of this study was to investigate the health status and food habits of male college students in Seoul according to drinking habits. In order to identify risk factors, health surveys were conducted from October 2013 to December 2013. Average height, weight, and BMI of subjects were
, respectively. Weight and BMI were higher in the non-drinking groups compared to the drinking groups (p<0.05). Frequency of drinking was 2~3 times per month, and 52.4% of subjects started drinking when starting university. The motivation to start drinking was cited as "From necessity". Reason for drinking was "Social relations". The favorite kind of drink was beer. Rate of taking supplements was 24.4% of the subjects. Vitamin preparations were highest in drinking groups and non-drinking groups (p<0.05). The reasons for skipping meal were "too busy" in the drinking groups, and "oversleep" in the non-drinking groups (p<0.05). The preference for snacking in drinking groups were milk, milk products, and fast food, with the highest being listed first. The non-drinking groups preferred carbonated drinks and ice cream. The drinking groups need more education about their drinking habits. Drinking groups also need an increased intake of vegetables and fruits.
Investigation of Fatty Acids Intake Status and Its Correlation with Body Fat Accumulation in College Students in Gyeongbuk Area
Bu, So Young ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 84~93
DOI : 10.9799/ksfan.2015.28.1.084
Relationship between lipid intake and obesity has been well-addressed but recent findings indicated that the type of lipid or composition of lipid in the diet also contributes to body fat accumulation and consequential health outcome. The purpose of this study was to investigate the status of nutrition intake including fatty acids, lipids and lipid soluble nutrients between the obese and lean college students and to analyze the relationship between the intake of certain fatty acids and body fat accumulation. Anthropometric elements including body weight, height, body fat and composition were measured, and dietary recall was conducted on a total of 114 college students. Data showed that total calorie intake and total lipid intake were not significantly different between the obese and lean subjects, in both male and female students. However, male obese subjects ate more amount of plant lipids and palmitic acids (C16:0) from their diet (p<0.05), while female obese subjects consumed more linoleic acids (18:2) and linolenic acids (C18:3) compared to normal subjects (p<0.01). Correlation analysis revealed that the consumption of palmitoleic acid (C16:1) and lipid soluble vitamin D were negatively (p<0.05) correlated with body fat accumulation in all subjects and these findings were supported by simple linear regression analyses for those variables. These results implicate that rather than only considering the amount of lipids, suggesting a proper type of lipids or lipid metabolites can be considered in nutrition counseling or education.
Perception of Foodservice Quality Satisfaction by Using Attitude in Company Cafeteria - Focused on Daejon Area -
Kim, Sung-Hwan ; Kim, Na-Young ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 94~103
DOI : 10.9799/ksfan.2015.28.1.094
The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was `Guk` (soup). 52.20% said `Guk` was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: `sanitation & service`, `food`, and `menu composition`. People who marked down `no other place to eat` was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the `Guk` and `meat` was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the `taste` of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve `taste`, `quality` and `sanitation` the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.
Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju
Jang, Gwi Yeong ; Lee, Sang Hoon ; Li, Meishan ; Kim, Sung Tae ; Lee, Ji Hyun ; Kang, Tae Su ; Lee, Ju Yeon ; Lee, Junsoo ; Jeong, Heon Sang ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 104~110
DOI : 10.9799/ksfan.2015.28.1.104
This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and
) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and
3,4-Dihydroxytoluene Inhibits Epidermal Growth Factor-induced Cell Transformation in JB6 P+ Mouse Epidermal Cells by Suppressing Raf-1
Kim, Ji An ; Kim, Ji Hye ; di Ruccio, Eric ; Kang, Nam Joo ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 111~118
DOI : 10.9799/ksfan.2015.28.1.111
In summary, the rutin metabolite DHT significantly reduced EGF-induced neoplastic transformation in JB6 P+ cells. This inhibition was mediated mainly by blocking the Raf/MEK/ERK signaling pathway and subsequent suppression of AP-1 activities. DHT attenuated Raf-1 kinase activity by directly binding to Raf-1 in vitro and ex vivo. Taken together, these results suggest that Raf-1 may be a critical molecular target to suppress DHT-induced neoplastic transformation, which is mainly attributable to the chemopreventive potential of several foods containing rutin.
The Relationship of Food-Related Lifestyle Type and Fast Food Consumption Behaviors of the Middle School Students
Oh, Sung-Cheon ; Jang, Jae-Seon ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 119~125
DOI : 10.9799/ksfan.2015.28.1.119
This study was analyzed to provide fundamental data on the relationship between fast food consumption behaviors and food-related lifestyle types. Data was collected from 268 middle students in the Incheon region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the factor analysis, the food-related lifestyle showed that the average consumption was more than 2.95 and, 0.792 in Cronbach alpha coefficient. There were significant differences in the influence factor for the selection of fast food according to taste seeking and, popularity seeking types (p<0.05). Also, the easy seeking and safety seeking lifestyle types showed a significant differences for the reason the choosing criteria of fast food (p<0.05). Especially, the nutrition problem was of the highest importance for the health and safety seeking but an advertisement effect trend appealed more to the taste seeking, easy seeking and popularity seeking lifestyles. There were significant differences in fast food of intake frequency according to health seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of fast food consumption (p<0.05) was shown for the health seeking and safety seeking types. A significant positive result of the external characteristics of fast food consumption (p<0.05) was shown for the popularity seeking and safety seeking types.
Effect of Ohmic Heating on External and Internal Structure of Starches
Cha, Yun-Hwan ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 126~133
DOI : 10.9799/ksfan.2015.28.1.126
Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch`s thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. This result is appeared equally at wheat, corn and sweet potato starch. At this study, we treated potato, wheat, corn and sweet potato starch by ohmic/conventional method and observed change of external structure by microscope and internal structure by X-ray diffractometer. Conventional heated at
potato starch was not external structural changes. But ohmic heated potato starch is showed largely change. Some small size starch particle were broken or small particles are made of larger particle together or small particles caught up in the large particle. Changes in ohmic heated potato starch at
was greater. The inner matter came to an external particle burst inside and only the husk has been observed. The same change was observed in the rest of the starch. The change of internal structure of potato starch was measured using X-ray diffraction patterns. There was no significant difference between ohmic and conventional heating at
. But almost every peak has disappeared ohmic at
peak to represent the type B was completely gone. When viewed from the above results, external changes with change in the internal crystal structure of the starch particles were largely unknown to appear. In conclusion, during ohmic heating changes of starch due to the electric field with a change in temperature by the heating was found to have progressed at the same time.
The Effect of Nutrition Education based on Theory of Multiple Intelligence in Elementary School Students
Lee, In-Yi ; Lee, Je-Hyuk ; Kim, Myung-Hee ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 134~142
DOI : 10.9799/ksfan.2015.28.1.134
The purpose of this study was to identify the effects of nutrition education on elementary school students based on the theory of multiplex intelligence. Of the 56 elementary school students that participated in this survey, 37 (66.0%) had no siblings. The number of students whose mothers had jobs and those whose mothers did not work were 37 (67.9%) and 18 (32.1%), respectively. Food consumption with ordinary diets was normal in 23 students (41.1%) and the average frequency of snack intake and eating-out was determined to be twice a day (41 students, 73.2%) and once or twice per week (36 students, 64.3%), respectively. The most popular type of food consumed when eating-out was `fast foods` in 28 students (50.0%). It was determined that on average, 39 students (69.6%) snacked between lunch and dinner time and 31 (55.4%) selected snacks based on information obtained through `mass media`. Analysis of the effects of nutrition education revealed an increase in the number of correct answers to the question `foods with high nutritional value are high calorie foods,` with significant difference, but not in other questionnaires. In addition, the correct information for calcium (p<.05), good dietary habits (p<.001), food poisoning (p<.05), and six groups of nutrients in foods (p<.001) improved after nutrition education, with significant differences. As a result, the ratio of correct answers increased after nutrition education, with a significant difference (p<.001). After the education, the experimental group had a higher total score than the control group, with significant difference (p<.01).
A Study on Contents of Vitamin D in Agricultural Products and Foods
Ji, Soo-Hyun ; Jang, Mi-Young ; Choi, Jung-Yeon ; Choi, Young-Min ; Kim, Young-Gook ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 143~152
DOI : 10.9799/ksfan.2015.28.1.143
Vitamin D contents in agricultural products and foods were quantified by high performance liquid chromomatography (HPLC) with a UV/Vis detector, using external standard methods. The results were confirmed with liquid chromatography tandem mass spectrometry (LC-MS/MS). After homogenization, samples were hydrolyzed by direct alkali saponification. Thereafter, fat-soluble components were extracted with n-hexane containing 0.01% butylated hydroxytoluene (BHT). Vitamin D contents in cereals were found to be in the range of
. Juda`s ear and oak mushroom contained high amounts of vitamin D, at 363.85 and
of edible portion, respectively.
Development of Easily Chewable and Swallowable Pan-fried Flat Fish for Elderly
Kim, Soojeong ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 153~159
DOI : 10.9799/ksfan.2015.28.1.153
This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.
An Evaluation of the Foodservice Quality and Management of Preschool Foodservice Establishments by IPA - Focusing on Parents of Preschoolers in Metropolitan Area of Korea, China and Japan -
Park, Sanghyun ; Joo, Nami ;
The Korean Journal of Food And Nutrition, volume 28, issue 1, 2015, Pages 160~169
DOI : 10.9799/ksfan.2015.28.1.160
This study was targeted on the Korean, Chinese, and Japanese parents of preschoolers to investigate the importance and satisfaction of foodservice quality and the importance and performance of foodservice management of the preschool foodservice establishments. The present study conducted a survey on 390 randomly chosen parents of preschoolers (130 Korean, 130 Chinese, and 130 Japanese). Respondents` importance-satisfaction of foodservice quality characteristics and their importance-performance of foodservice management were measured. In order to test for differences between the groups, paired t-test, one way ANOVA, and IPA (Importance-Performance Analysis) were performed. The results were as follows. The importance of foodservice quality was significantly higher than the satisfaction on all items, according to the parents of Korea, China, and Japan. The importance of foodservice quality was higher in Korean parents than in Chinese and Japanese parents. According to ISA results with foodservice quality characteristics, the characteristics with relatively low satisfaction but high importance (II quadrant) was `Diversity of menu` in both Korean and Chinese parents, and `Sanitation of tables and chairs` in both Korean and Japanese parents. The importance of foodservice management was significantly higher than performance on all items in Korean, Chinese and Japanese parents. The performance of foodservice management was higher in Chinese than in Japanese and Korean parents. According to IPA results with foodservice management, the management with relatively low performance but high importance (II quadrant) was `Preparation` in Korean parents, and `Facility and equipment` in Japanese parents. Therefore, the items with relatively low satisfaction (performance) and high importance should be well-managed.