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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
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Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 22, Issue 6 - Dec 2007
Volume 22, Issue 5 - Oct 2007
Volume 22, Issue 4 - Sep 2007
Volume 22, Issue 3 - Jun 2007
Volume 22, Issue 2 - Apr 2007
Volume 22, Issue 1 - Feb 2007
Selecting the target year
A Study on Purchasing Current Status and Promotion Facts for Commercial Kimchi of Women in Seoul Area
Joo, Na-Mi ; Kim, Ok-Sun ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 167~175
This study was to investigate purchase of women for commercial kimchi. Survey was carried out by questionnaire method that is target on 322 female over 20 age in Seoul area. The results of the study was that the way they get kimchi of women answered that they make it by themselves(63.3%). The reason of purchasing is they do not have enough time to make it at their home(43.8%) and its good taste(56.8%) result in their purchase. In the degree of preference about package material, prefer polyethylene(39.6%). Also respondents prefer purchasing poggi kimchi(63.4%) among other different types of kimchi. The promotion facts of purchasing commercial kimchi shows a high score in cold chain system package and specific kimchi development.
The Effect of Life Stress on Eating habit of University students in Chungcheongnam-do Province
Chung, Hae-Kyung ; Kim, Mi-Hye ; Woo, Na-Ri-Yah ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 176~184
The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.
Recognition and Perception on Ge-Geol Radish in Icheon Area
Lee, Ji-Eun ; Kim, Yang-Suk ; Shin, Soon-Ok ; Kim, Haeng-Ran ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 185~190
The purpose of this study was to investigate the recognition and the perception for succession and development on Ge-Geol radish that has been grown in Icheon area. A total of 385 (male 118, female 267) aged over 20 years who lived in Icheon area were investigated from May to June 2006. Seventy five percent of the total subjects were recognized Ge-Geol radish, and only the 40.8% of them were recognized as regional special agriproduct exactly. And the rate of the subjects who had experience to eat Ge-Geol radish was just 40.8%. While preferences on Ge-Geol radish were relatively high among the subjects who have experience to eat. Reasons for liking were 'distinctive (43.8%)', 'eat from a child (24.5%)', 'tasty (15.1%)', and 'nutritious(8.3%)'. Reasons for disliking were 'rough texture (54.8%)', 'tasteless (9.7%)', 'unique smell (9.7%)', 'undesirable color (6.5%)', and 'indistinctive (6.5%)'. Also, most of the subjects considered the need for the succession and the development of Ge-Geol radish. Therefore, for expanding utilization of Ge-Geol radish, it should be contacted easily from a child and be developed as products suited to the consumer's needs by various cooking and processing methods.
Relationship between TQM Performance and Organizational Culture of Dietitians in Institutional Foodservice
Cho, Ki-Won ; Suh, Euy-Hoon ; Yoon, Ji-Young ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 191~200
This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.
Usage Frequency and Importance of Competencies Required to Restaurant Industry Professionals
Choi, Hyun-Joo ; Yang, Il-Sun ; Cha, Jin-A ; Shin, Seo-Young ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 201~209
The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.
A Study on the Relationships between Food-related Lifestyle of Undergraduates and the Restaurant Selection Attribute
Kim, Mee-Jeong ; Jung, Hyo-Sun ; Yoon, Hye-Hyun ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 210~217
The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.
Measuring the Interaction Effects of Foodservice Qaulity, Value, and Satisfaction on Behavioral Intention of Customers in Tourist Restaurant
Ko, Beom-Seok ; Kang, Jong-Heon ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 218~224
The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.
Fruits Preference of Elementary Children for Fruits Consumption Promotion in School Lunch Program - Focus on Apples and Pears -
Jang, Jung-Hee ; Seo, Sun-Hee ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 225~234
This study was performed to investigate the preference and perception on fruits especially, focusing on apples and pears served in elementary school lunch programs. The subjects of this study were 1,106 students (504 female and 595 male students)from seven elementary schools in Seoul. The survey was conducted by using self-administered questionnaire from July 10 to July 20, 2006. Based on the frequency analysis results, 45% of respondents ate fruits every day and 42% had fruits 2-3 times per week. Approximately, 53% of respondents indicated their usual time to eat fruits was after dinner and secondly 27% had fruits between lunch and dinner. Majority of respondents chose a watermelon as the most preferred fruits and the first chosen among nine fruits (apple, pear, madarin, strawberry, cherry tomato, watermelon, grape, melon, and peach). Cherry tomato was found as the least preferred fruits by 30% of students, however cherry tomato was most frequently offered fruits in elementary school lunch menu. About 50% students were satisfied with the served fruits in their school lunch program. In addition, most students said that they would have fruits more frequently in their lunch menu. However, one fifth of students addressed that they were not satisfied with the fruits in school lunch program because of kinds of fruits, freshness of fruits, taste of fruits, and quantity of fruits. Almost 71% of students preferred apples. Seventy three percents of students preferred eating apples without peel and 78% of students ate apples as slices of apples. In addition, 61% of students indicated their preference of apple salads. Many students responded they did not eat apples and pears frequently since they do not have a chance to eat them. The implications to increase the chance to eat fruits and promote elementary children's fruits consumption were discussed.
The Development of Web-based Nutrition Information Contents for Older Adults : Content Analysis and Card-sorting process
Chae, In-Sook ; Yang, Il-Sun ; Lee, Pil-Soon ; Chung, Yoo-Sun ; Kim, Young-Shin ; Jang, Yoon-Jung ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 235~245
This study was undertaken to develop web-based nutrition information contents for the older adults. Twenty six domestic web-sites were analyzed and then 12 foreign web-sites and 4 education materials for the elderly of foreign university were benchmarked. Also a lot of literatures on elderly education program were reviewed. A card-sorting task was performed with 8 older adults to ascertain how the target audience organized information about nutrition. The results were as fellows. Among 26 domestic web-sites, 2 sites(7.7%) were only for the elderly. Main topics of information contents for the elderly included 'Importance of Healthy Eating', 'DRI', 'Dietary Guidelines'. Four of twelve foreign web-sites were for the elderly nutrition education. Topics of 'Dietary Guideline', 'Meal Program' were found in 4 sites and 'Importance of Healthy Eating', 'Diet & Disease', 'DRI, 'Food Guide Pyramid', 'Nutrition Fact Labels' were found in 3 sites. Education materials of foreign university dealt with basic information on 'nutrient needs changes related with aging', 'Heart & Bone Healthy Eating Plan', 'Food Guide Pyramid'. Also topics on 'Eating on a budget', 'Eating Out Guideline' were included for practical use for the elderly. Based on card-sorting process, contents framework for web-site was developed and 4 main menus for framework were respectively named as 'Nutrition', 'Meals', 'Foods'. 'Check up Nutritional Health' by panel discussion. Finally we developed nutrition information contents for 4 main menus. We focused on helping older adults recognize the importance of healthy eating and apply the nutrition information to practical use. We expect that the developed framework of contents can be a guideline for indentifying the information needs of older adults in developing effective nutrition intervention program. And we suggest that the survey for target people should be peformed for the web-site to be user-friendly designed and the developed contents be evaluated and revised in the near future.
Analysis of Mineral and Volatile Flavor Compounds in Pimpinella brachycarpa N. by ICP-AES and SDE, HS-SPME-GC/MS
Chang, Kyung-Mi ; Chung, Mi-Sook ; Kim, Mi-Kyung ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 246~253
Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were
-selinene, germacrene D, and myrcene.
Development of Low Fat Mayonnaise Made with Modified Starch
Song, Eun-Seung ; Kim, Eun-Kyung ; Woo, Na-Ri-Yah ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 254~260
This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44
45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.
Development of Functional Tea Product Using Cirsium japonicum
Chung, Mi-Sook ; Um, Hye-Jin ; Kim, Chi-Kwang ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 261~265
The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.
Antimicrobial Activity of Aqueous Ethanol Extracts of Perilla frutescens var. acuta Leaf
Kim, Mi-Hyang ; Lee, Nan-Hee ; Lee, Myung-Hee ; Kwon, Dae-Jun ; Choi, Ung-Kyu ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 266~273
This study was conducted to examine the antimicrobial activity of Perilla frutescens var. acuta leaf fractions extracted with a mixture of ethanol and water. The Ca and Mg contents of the leaf were 595.75 mg% and 467.0 mg%, respectively, and they were the highest among all of the test minerals. The extract yield increased w e content of water in e extraction solvent. Antimicrobial activity against Staphylococcus aureus, Bacillus subtilis and Pseudomonas aeruginosa was found in the 50,70 and 95% ethanol extracts. Of the various fractions extracted from the mixture of ethanol and water, the ethyl acetate fraction showed antibacterial activity against all microorganisms tested in this experiment, and the antibacterial activity of ethyl acetate fraction from the water extract was the strongest. The phenol and flavonoid content in the ethyl acetate fraction showed no correlation with the concentration of ethanol in the extract solvent; however, their contents were higher in the 30% ethanol and water extraction which the antimicrobial activity of the extract was the strongest.
A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods
Chang, Kyung-Mi ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 274~282
This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.
The Relationship among Perceived Benefits of Hotel F&B Loyalty Program, Relationship Quality and Loyalty
Ha, Dong-Hyun ; Kim, Seong-Min ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 283~288
The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.
Content Analysis of the New York Times on Korean Food from 1980 to 2005
Lee, Kyou-Jin ; Cho, Mi-Sook ; Lee, Jong-Mee ;
Journal of the Korean Society of Food Culture, volume 22, issue 2, 2007, Pages 289~298
The purpose of this study is to examine the Americans' perception on Korean food by analyzing the articles of the New York Times which is the best quality newspaper in America. The number of articles of the New York Times on Korean food were 111 from 1980 to 2005. The average yearly articles was 1.3 form 1980 to 1989, 4.1 from 1990 to 1999, and 9.5 from 2000 to 2005. A large number of articles(54.1%) concerning Korean foods were restaurant reviews based on the experiences in dining at Korean restaurant in America. Main authors of restaurant reviews were Eric Asimo(14), Florence Fabricant(11), and Mark Bittman(8). The kinds of Korean foods reported in the New York Times were 111 which included staple food(21), subsidiary food(82) dessert(4) and Japanese Food(4). There were 15 recipes on Korean food reported in the New York Times including 3 items on Kimchi and 3 items on Bulgogi. The New York Times said Kimchi, Buigogi, Galbi, Pajeon, and Bibimbop were popular among Americans. The New York Times described Korean foods as exhilarating, robust, bold, rustic, healthful, incendiary, assertive, lusty, and exuberant. There were many favorable comments on Korean foods in the New York Times.