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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 23, Issue 6 - Dec 2008
Volume 23, Issue 5 - Oct 2008
Volume 23, Issue 4 - Aug 2008
Volume 23, Issue 3 - Jun 2008
Volume 23, Issue 2 - Apr 2008
Volume 23, Issue 1 - Feb 2008
Selecting the target year
The Perception, Preferences, and Intake of Korean Traditional Foods of Elementary School Students -Focusing on kimchi, tteok and eumcheong varieties-
Kang, Jung-Hee ; Lee, Kyoung-Ae ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 543~555
This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.
The Effect of Cooking Activities on the Unbalanced Dietary Food Habits of Elementary School Children
Kim, Soo-Young ; Kim, Hee-Sup ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 556~562
The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of
grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.
The Antecedents and Consequences of Ethical Leadership in the Restaurant Industry -Focused on Ethical Context, Personality, and Job Satisfaction-
Ha, Dong-Hyun ; Lim, Jung-Woo ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 563~571
The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.
A Study on the Job Satisfaction, Organization Immersion and Recognition on Internal Marketing of the Contract Foodservice Management Company Employees
Lee, Yeon-Jung ; Lee, Chun-Yong ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 572~581
The principal objective of this study was to determine how the internal marketing of the contract foodservice management company affects job satisfaction and organization immersion, as well as the influence of the satisfaction of internal customers (employees) has on job satisfaction and organization immersion, and the function as a preceding variable that improves service quality. T-test, ANOVA, and linear regression analysis was conducted to analyze the hypotheses of the study. The summary of study as per the result of this corroborative study is presented as follows: It was verified that internal marketing affects organizational immersion and the job satisfaction of employees, and job satisfaction plays a crucial role in organizational immersion. Moreover, it was also confirmed that the higher the internal marketing is, the higher the job satisfaction and organization immersion will be, thereby improving the service quality provided by employees. If enterprise regards employees as internal customers and constantly and efficiently conducts internal marketing activities such as internal communication, training, welfare, compensation, delegation of power, supporting the management, etc, the organizational immersion and job satisfaction of employees will be heightened, thereby enhancing loyalty and pride in the organization to provide services with better quality.
Current Status of Sanitation Management Performance in Korean-Food Restaurants and Development of the Sanitary Training Posters Based on their Risk Factors
Kim, Sun-Jung ; Yi, Na-Young ; Chang, Hye-Ja ; Kwak, Tong-Kyung ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 582~594
This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.
Analysis of the Menu from a Japanese Restaurant Using Menu Engineering and Cost/Margin Analysis - A Case of a Restaurant at a First Class (A) Hotel -
Jeong, Woo-Seok ; Byun, Kwang-In ; Park, Sung-Su ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 595~604
This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.
Classification of Service Attributes and Strategic Customer Service Management based on the Asymmetric and Non-linear Relationship between Service Attributes and Customer Satisfaction
Park, Jung-Young ; Lee, Gye-Hee ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 605~615
The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.
Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine
Yu, Ok-Kyeong ; Back, Hyang-Im ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 616~620
The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.
Optimization of Formulation Condition for Muffins with Added Broccoli Powder
Shin, Ji-Hun ; Yeon, Ryu-Seung ; Lee, Sun-Mee ; Jeong, Hee-Sun ; Paik, Jae-Eun ; Joo, Na-Mi ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 621~628
The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.
Quality Characteristics of Seasoned Sauce and Seasoned Pork Rib with added Pine Needle Powder during Storage
Lee, Ji-Eun ; Oh, Myung-Suk ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 629~638
The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at
. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between
CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.
A Study on the Quality Characteristics of Morning-Rolls with Bamboo Leaf Powder
Kim, Mi-Kyung ; Song, Byeng-Chun ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 639~645
The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.
Mothers' Nutrition Knowledge and Their Preschoolers' Obesity and Dietary Habits
Kim, Jung-Wha ; Ha, Ae-Wha ; Yoo, Kyeong-Sook ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 646~654
The principal objective of this study was to determine the effects of mothers' nutrition knowledge on preschoolers' obesity and dietary habits. The subject population included 456 mothers and their preschoolers, aged 3 to 5 years, who were enrolling in kindergartens located in Seoul and KyongGi-Do, Korea. The results of this study are as follows: 1. The majority of mothers responded correctly to those questions concerning obesity-related nutritional knowledge, but responded incorrectly to questions regarding basic nutritional knowledge. 2. The mothers' nutritional knowledge was associated significantly with the mother's age (p<0.05) and degree of education (p<0.05). 3. The mothers' nutritional knowledge was significantly and negatively correlated with their obesity, but not with their preschoolers' obesity. 4. Mothers' nutritional knowledge was determined to be positively associated with higher interest in nutritional information and food selection in regard to weight management strategies for their kids. 5. In general, preschoolers whose mother had excellent nutrition knowledge evidenced better dietary habits than preschoolers whose mothers had poor nutrition knowledge. In particular, one question regarding serving size was significantly associated with mothers' general level of nutritional knowledge(p<0.05).
Comparison of Dietary Behavior between Atopic Dermatitis Patients and Controls in Elementary School Students Living in the Sung-nam Area
Shin, You-Kyung ; Kim, Myung-Hee ; Chung, Ja-Yong ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 655~661
The prevalence of atopic dermatitis (AD) in children has increased dramatically in recent years. Although AD has genetic determinants, this rapid increase is most likely due to changes in environmental influences--for example, dietary changes. The purpose of this case-control study was to assess the relationship between the risk of developing AD and dietary factors, including eating habits, food intake, and the consumption of various functional foods in children at ages of 7 or 8 years. 143 AD patients and 335 healthy children participated in this study. A mini-dietary assessment was utilized to evaluate the food intake and dietary patterns of the children, and other information, including demographic and socioeconomic characteristics, eating habits, and the frequency of functional food use was collected using a questionnaire. The results demonstrated that, among the demographic and socioeconomic factors assessed in this study, female gender, mother's employment, and the family history of AD significantly increased the risk of AD. However, no differences in dietary habits and specific food intake between AD patients and healthy controls were identified. On the other hand, the frequencies of taking multivitamin supplements, Spirulina, or gamma-linoleic acid were significantly higher in AD patients than in the controls. These data indicate that alterations in eating habits and the intake of certain foods may not be a critical cause associated with the risk of AD in school-age children, and caution should be taken in recommending food elimination diets for the purpose of preventing AD. Further studies are required in order to determine whether the intake of specific nutrients could contribute to the increase or prevention of the development of AD in school-age children.
Glycemic Index and Oral Glucose Tolerance Test of Takju (Korean turbid rice wine) Lees Extract
Lee, Hyun-Sook ; Hong, Kyoung-Hee ; Yoon, Cheol-Ho ; Cho, Woo-Kyoun ; Kim, Soon-Mi ;
Journal of the Korean Society of Food Culture, volume 23, issue 5, 2008, Pages 662~665
Takju lees extract is expected to be a promising material for functional food. This study was conducted in order to assess the glycemic index (GI) of Takju lees extract and its effects in an oral glucose tolerance test (OGTT). The GI for Takju lees extract was evaluated with 10 healthy young adults (Male 5, Female 5). OGTT was conducted in 20 male db/db mice, fed on a diet containing 2% Takju lees extract for 4 weeks. Those animals were subjected to OGTT after one oral administration of Takju lees extract at 2 g/kg BW. The GI of the Takju lees extract was measured at 97.97. The effects of the Takju lees extract on the oral glucose tolerance test in db/db mice evidenced no differences as compared to the control group. In conclusion, Takju lees extract is a high GI material, and it has no effect on blood glucose levels in a type II diabetic animal model. Further studies will be required to confirm its anti-diabetic effects.