• Title, Summary, Keyword: nutrition value

Search Result 3,982, Processing Time 0.058 seconds

A Study on the Dietary Attitude of College Freshmen by Nutrition Knowledge, Purpose Value of Meal and Residence (대학 신입생의 영양지식, 식생활 가치관 및 거주형태에 따른 식생활 태도에 관한 연구)

  • 이정숙;이경희
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.27 no.5
    • /
    • pp.1000-1006
    • /
    • 1998
  • The purpose of this survey was to study nutrition knowledge, dietary attitude, residences and purpose value of meal in the college freshmen. The survey was conducted from May 1 to May 25 in 1997. The results are summarized as follows. The female students showed higher scores than male students in nutrition knowledge score, but there was no difference in dietary attitude. Dietary attitude of the students living in home were higher than that of the other students. Female students tended to choose food for the pleasure of its taste. On female students, no difference was founded on nutrition knowledge and dietary attitude with purpose value of meal. The male students who have purpose value of meal on intake of nutrients showed the highest score in nutrition knowledge.

  • PDF

Comparison Analysis of School Foodservice Dietitians' Job Satisfaction, Work Value, and Turnover Intention Based on the Expectation to be a Nutrition Teacher (학교 급식 관리 영양사의 영양교사 제도에 대한 기대감에 따른 직무만족도, 근로가치관 및 이직의도의 차이 분석)

  • Cha Myeong-Hwa;Seo Sun-Hee
    • Korean Journal of Community Nutrition
    • /
    • v.11 no.3
    • /
    • pp.361-373
    • /
    • 2006
  • The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value ($3.88{\pm}0.34$) and mid level of a job satisfaction ($2.99{\pm}0.64$). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (> 3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F = 4.40, p < 0.01) and more confident work value (F = 15.292, p < 0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.

A Study for Eating Patterns of Korean Men (한국 남성의 식생활 행태에 관한 연구)

  • Kim, Jung-Hyun;Lee, Min-June;Park, Mi-Young;Moon, Soo-Jae
    • Journal of the Korean Society of Food Culture
    • /
    • v.11 no.5
    • /
    • pp.621-634
    • /
    • 1996
  • This study was conducted to investigate the eating patterns of Korean men by analyzing the relation among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. Nine hundred twenty nine Korean men were selected by the stratified random sampling method. The socio-demographic characteristics of the subjects had a significant influence on their value toward food and nutrition. After in their sixties had meals for physiological needs rather than for nutrition or preference. Highly educated people, professional workers, office workers and people in the higher incomes, placed a higher value toward food and nutrition. In addition, rural inhabitants had a significantly lower value toward food and nutrition. They mainly ate to satisfy their hunger. The subjects' eating behavior had a significant difference according to their socio-demographic characteristics. The aged and the less educated valued breakfast the most, and showed a preference for rice as the staple food. The rate of skipping meals for this group was low. The higher their income, their eating behavior score was equally high, while the primary industrial workers and rural inhabitants had a low eating behavior score. Value toward food and nutrition had a significant influence on eating behavior. Those that placed a high value toward food and nutrition showed a marked tendency to choose bread or noodles rather than rice. In addition, those who placed a high value on food and nutrition skipped fewer meals and had a higher eating behavior score.

  • PDF

An Ecological Study on Eating Behavior of Middle School Students in Seoul (서울 일부 지역 중학생의 식행동 특성에 관한 생태학적 연구)

  • 김정현;최주현;이민준;문수재
    • Korean Journal of Community Nutrition
    • /
    • v.3 no.2
    • /
    • pp.292-307
    • /
    • 1998
  • This study was conducted to evaluate the eating behavior and to analyze the various factors affecting eating behavior among middle school students. The subjents consisted of 212 middle school students(106 boys and 106 girls between 13-14 years) residing in Seoul. A questionnaire was used as the questionnaire consisted of four parts : the socio-demographic characteristics of the subjects, value toward food and nutrition, diet diversity(the number of food items) and eating behavior. Results showed that fifty three point five percent of males and fifty seven percent of females skipped breakfast. The main reason for skipping breakfast was shortage of time. Fifty five percent of the total number of subjects stated that they had more than two plasant meals a day. The number of food items eaten was significantly higher in males than in females. In only 16.4% of total subjects(18.5% of male and 14.2% of female), the primary pursuit in having meals was not to satisfy hunger but to consider nutrition and health. The eating behavior of the adolescents showed that 65% of the subjects had a 'good' eating behavior score and 17.4% had scores of 'excellent' and 'poor' respectively. The existence of parents, the economic level of the family, and concern of health and nutrition affected the eating behavior score. The less the subject skipped breakfast, the greater they placed a value toward food and nutrition. Value toward food and nutrition had a significant influence on their eating behavior. Those who placed a value toward food and nutrition had a higher eating behavior. Those who placed a value toward food and nutrition had a higher eating eating behavior. As a result of the multiple regression analysis, factors affecting eating behavior were 'pleasant meal' , 'the value toward food and nutrition' and 'the numbers of food items' in order(R2=0.2984).

  • PDF

Perceived Value, Importance of Nutrition Information, and Behavioral Intention for Food Tourism in Busan

  • Son, Joung-Min;Lee, Eun-Jin;Kim, Hak-Seon
    • Culinary science and hospitality research
    • /
    • v.22 no.1
    • /
    • pp.135-140
    • /
    • 2016
  • Food is widely accepted as very important factor in tourists' experiences by researchers. However, few studies revealed tourists' importance of food for their travel. Therefore, through a case study in Busan (South Korea), this study aims to critically assess the importance of food tourism from domestic tourists' perspectives. In particular, this study assess the relationship between food tourists' value, nutrition information, behavioral intention of tourists' food experiences during their travel. Using SmarPLS program, a quantitative research methodology involving a structured questionnaire has been adopted. The results reveal that food tourists' value and importance of nutrition information plays different roles in food tourism. Food tourism value and nutrition information has shown its importance for increasing revisit intention in Busan. In light of these findings, marketing strategies can be identified to accelerate the development of food tourism at a destination.

A Study on the Dietrary Attitude of the House Wives in Pusan by Nutrition Knowledge, Purpose Value of Meals and Monthly Food Expenditure (부산지역 일부 주부들의 영양지식, 식생활가치관 및 식생활비에 따른 식행동 조사)

  • 김갑순
    • The Korean Journal of Food And Nutrition
    • /
    • v.12 no.3
    • /
    • pp.300-305
    • /
    • 1999
  • The purpose of this survey was to study nutrition knowledge dietary attitude purpose value of meal and monthly food expenditure in the house wives. The survey was conducted from September 1 to October 20 in 1998. The results were summarized as follows. Nutrition knowledge of the 30s and 40s group were higher than that of the other group. Dietary attitude of the 20s group was lower than that of the other wives. House wives tended to choose food for the pleasure of its taste and intake of nutrients. There was a significant positive correlation between nutrition knowledge and dietary attitude. The diet-ary attitude and nutrition knowledge were significant positive correlations with food diversity. There was negative correlation between age and nutrition knowledge.

  • PDF

Nutrition Value of Chlorella (I) (Chlorella의 영양가(營養價)에 관(關)한 연구(硏究) (I))

  • Park, Chun-Ung;Cho, In-Ho;Hwang, Ho-Kwan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.2 no.1
    • /
    • pp.35-40
    • /
    • 1973
  • Though many papers have reported the nutrition value of Chlorella their results are all different because of the differences in processing method. To investigate its processing and nutrition value we provided the white rats with the Chlorella that were treated with boiling methanol. The results obtained in this investigation are summarized as follows: Two groups. which were fed with 20% Chlorella protein and 10% Chlorella plus 0.37% $_{DL}-methionine$ gained less weight than the 10% egg protein group but equaled the 20% egg protein group in weight gain. The digestion rates calculated from ordinary N-balance method were 83.6% for 20% Chlorella, 81.7% for 10% Chlorella, and 84.9% for 10% Chlorella plus methionine group. This value is lower than 20% Egg (93.8%) and 10% Egg group (89.6%) Biological values from this method were 78.3% for 20% Chlorella and 79.1% for 10% Chlorella group, being lower than 20% Egg (85.2%), 10% Egg (93.2%). But the biological value of 10% Chlorella group was markedly enhanced to 92.2%, a value comparable to that of 10% Egg group, by adding methionine.

  • PDF

A Study on the recognition and marketability of the Bibimbap - Focusing on Japanese and Chinese staying in Korea (한국에 체류 중인 일본인과 중국인의 비빔밥 인지도 및 해외시장 진출 가능성 연구)

  • Lee, Jin-Sil;Park, Kwan-Hwa;Han, Jung-A;Hwang, Ji-Yun;Kim, Jin-Hee;Jung, You-Sun;Kim, Soo-Min;Paik, Jin-Kyoung;Hwang, Hye-Sun;Jeon, Min-Sun;Hong, Wan-Soo
    • Korean journal of food and cookery science
    • /
    • v.30 no.2
    • /
    • pp.109-118
    • /
    • 2014
  • Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bibimbap of Chinese and Japanese consumers and to investigate its marketability. The survey questionnaires were distributed to 403 Chinese and Japanese visitors who have experienced Bibimbap. The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap. A significant difference between Japanese and Chinese consumers existed in nutritional value and marketability of Bibimbap, and Japanese highly evaluated the nutritional value of Bibimbap in particular. The findings of this study provided valuable information for the development of Bibimbap and marketing strategies to globalize Bibimbap.

Determination of Retinol Equivalent of Carrots according to Varieties and Harvest Time (품종 및 수확시기에 따른 당근의 Retinol Equivalent 측정)

  • Kim, Young-A;Rhee, Hei-Soo
    • Journal of Nutrition and Health
    • /
    • v.16 no.1
    • /
    • pp.1-9
    • /
    • 1983
  • An investigation was made of the effect of carrot variety and harvest time (DAP) on the composition of carotenoids and the Retinol Equivalent value by column chromatography, and of the relation of the total carotenoid content to the Retinol Equivalent by regression analysis. The results are summarized as follows : 1. There were very significant differences of total carotenoid, ${\alpha}-carotene,\;and\;{\beta}-carotene$ contents among carrot varieties and between two harvest times(90 DAP, 99 DAP). Especially, each component of carotenoids in carrots harvested at 99 DAP attained higher concentrations than 90 DAP. 2. Retinol Equivalent value showed the tendency to increase as the numbers of DAP incr The Shindaehyung-Ochon and Hongshim-Ochon varieties had the highest RE. value. 3. In the composition of carotenoids and Retinol Equivalent value, the Shamgae-Ochon variety had the nearest value to the mean of all variety. Therefore, it is most reasonable to use the Shamgae-Ochon variety for the analysis of vitamin A value in carrots. 4. The regression of the totel carotenoid (x) to the Retinol Equivalent (y) was y = 0.074 + 0.12x $(r^2$ = 0.91). So, if total carotenoid content is determined, R.E. value can be predicted by this regression equations, saving time and labor.

  • PDF

Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle powder (다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과)

  • Cho, Hee-Sook;Park, Bock-Hee;Kim, Kyung-Hee;Kim, Hyeon-A
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.5
    • /
    • pp.541-549
    • /
    • 2006
  • The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.