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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 31, Issue 5 - Oct 2016
Volume 31, Issue 4 - Aug 2016
Volume 31, Issue 3 - Jun 2016
Volume 31, Issue 2 - Apr 2016
Volume 31, Issue 1 - Feb 2016
Selecting the target year
Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children
Lee, Hyowon ; Na, Yeseul ; Cho, Mi Sook ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 111~120
DOI : 10.7318/KJFC/2016.31.2.111
The aim of this study was to develop a Dietary Education Program focused on Slow Life (DEPSL) and verified its effectiveness in elementary school children using the extended Theory of Planned Behavior (TPB). The DEPSL was developed effectively according to the systematic program development model, ADDIE. The developed DEPSL was applied to the Education group (EDU), which was total of 130 students aged 12-13 in an elementary school by trained instructors for five weeks. The control group (CON) composed of 100 students of the same age was not given any dietary education. Pre- and post- questionnaires were collected from the students in both groups to compare the change in students' dietary life during educational intervention between EDU and CON. EDU showed significant positive effects in all extended TPB variables (p< .01), but CON showed a significant difference only in the 'knowledge' and 'behavior intention' (p< .05). In addition, the extended TPB model verified its conformity to determine if the effect of education leads to a change in the children's behavior. In conclusion, the DEPSL has a positive impacts on dietary life in school children. Nevertheless, further research will be needed to develop various and specialized dietary education programs with different level of grades in other school areas.
Repositioning Strategies Following Fast Food Brand Personality
Kim, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 121~130
DOI : 10.7318/KJFC/2016.31.2.121
This study attempted to understand the fast food brand personality in the domestic dining market to present the repositioning strategies within the competitive market. Positive analysis results were as follows. First, the five brand individualities of 'familiarity', 'passion', 'professionalism', 'reliability', and 'refinement' were derived. Second, the deductions made on perceptions of the population using a Biplot based on the brand personality showed that there were significant differences among the brand personality images of the brands, which were the targets of comparison. Third, there were significant between-group differences in the comparisons of perception among the subgroups according to gender, brand reliability, and brand satisfaction. Fourth, there were significant between-group differences in the consumer fast food brand preferences and ideal point. Such studies can provide information useful for establishing marketing differentiating strategies by grasping the brand personality of competing brands in the market.
A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea
Lee, Kyung-Ran ; Lee, Eun Jung ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 131~140
DOI : 10.7318/KJFC/2016.31.2.131
This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers (
) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam (
), Myanmar (
), Thailand (
)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".
Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel - Moderating Effect of Employees' Leader-Member Exchange -
Jung, Hyo Sun ; Yoon, Hye Hyun ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 141~148
DOI : 10.7318/KJFC/2016.31.2.141
The purpose of this study was to understand the influence of employees' commitment (affective, normative, continuous) in the food & beverage departments of deluxe hotels upon job satisfaction and analyze the moderating effects of the leader-member exchange on the relationship between organizational commitment and job satisfaction. Based on a total of 403 food & beverage employees, this study reviewed the reliability and fitness of the research model and verified two hypotheses. The hypothesized relationships in the model were tested simultaneously by using SEM. The proposed model provided an adequate fit to the data,
(p< .001), df=112, GFI= .845, NFI= .851, CFI= .874. SEM showed that organizational commitment (affective:
) showed a positive significant influence on job satisfaction. However, the findings demonstrate that the leader-member exchange did not moderate the relationship between organizational commitment and job satisfaction. Limitations and future research directions are also discussed.
Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops -
Oh, Ji Eun ; Cho, Mi Sook ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 149~160
DOI : 10.7318/KJFC/2016.31.2.149
This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.
The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice
Han, Kyung Soo ; Lee, Jung Tak ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 161~169
DOI : 10.7318/KJFC/2016.31.2.161
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.
The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants -
Jin, Yang Ho ; Kim, Ye Young ; An, Sang Hoon ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 170~177
DOI : 10.7318/KJFC/2016.31.2.170
This study carried out empirical analysis of the effect on conspicuous consumption and purchase intention by social face sensitivity of customers who have eaten at luxury restaurants. Adult male and female customers aged 20~60 years who lived in Seoul and who had experience eating at luxury restaurants were selected as survey participants. The results of this study are as follow. First, social face sensitivity factor had a significant effect on preference for famous brands and seeking fashion. On the other hand, among social face sensitivity factors, shame consciousness had a significant effect on other-oriented conspicuous consumption. Thus, the hypothesis was partially accepted. Second, among social face sensitivity factors, other-conscious social face had a significant effect on purchase intention. Thus, the hypothesis was partially accepted. Third, preference for famous brand and seeking fashion had a significant effect on purchase intention. However, other-oriented conspicuous consumption tendency had no effect on purchase intention. Thus, the hypothesis was partially accepted. If studies on various consumption sentiment variables continue to be made, these may be usefully utilized for establishing marketing strategies of companies.
Effects of Chlorella Powder on Quality Characteristics of Yukwa
Cho, Hee-Sook ; Kim, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 178~187
DOI : 10.7318/KJFC/2016.31.2.178
The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.
Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times
Cho, Sun-Duk ; Bang, Hye-Yeol ; Lee, Eun-Ji ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 188~193
DOI : 10.7318/KJFC/2016.31.2.188
The purposes of this study were to prolong the storage period and maintain quality of kimchi made from spring napa cabbage, which is used less frequently than winter napa cabbage. The results show that the firmness of kimchi from early July, the latest harvest period, was significantly higher than that of kimchi from mid-June. However, as maturation proceeded, no significant difference was observed following the harvest period when kimchi was stored for 8 weeks. Regarding pH and acidity, which are highly related to maturation of kimchi, pH generally decreased from the initial storage period while acidity increased. In the sensory evaluation, appearance was best in kimchi manufactured in late June according to manufacturing and maturation periods (p<0.05). After 4 and 8 weeks of storage, kimchi manufactured in early July had the highest scores with no significant difference. Texture and overall acceptability also showed no significant difference in each processing period.
The Study on Development of Processed Foods with Chestnut
Lee, Hyun-Sook ; Jang, Young-Joo ; Kim, Sun-Hyo ;
Journal of the Korean Society of Food Culture, volume 31, issue 2, 2016, Pages 194~203
DOI : 10.7318/KJFC/2016.31.2.194
This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.