간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제22권 제4호 (2007년 7월) 17건
1.
2007.07
구독 인증기관 무료, 개인회원 유료
The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.
4,000원
2.
2007.07
구독 인증기관 무료, 개인회원 유료
This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.
4,200원
3.
2007.07
구독 인증기관 무료, 개인회원 유료
This study was carried out to compare UCP2 polymorphism, dietary habits, and obesity index in normal and obese university students. The survey was carried out using self-questionnaires collected from the 126 normal and 60 obese university students. The results are summarized as follows. Breakfast was skipped in 43.7% of normal and 49.3% of obesity students and it appeared obese students eat faster than normal students. The percentage of weight control experience were 49.2 and 71.0 in the normal and obese students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. In UCP2 genes, the frequency of deletion homozygote(DD) was 71.5%, heterozygote(DI) was 26.9% and insertion homozygote(II) was 1.6%. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of normal students were 79.06, 172.25, 100.86 and 57.03 mg/dl, and those of obese students were 93.06, 173.22, 101.22 and 54.39 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels of obese students were higher than those of normal students. On the other hand, plasma HDL cholesterol levels of obese students were lower than those of normal students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of obese students were higher than that of normal students. Thus, it was recommended for them to have a nutritional education program to improve their dietary and living habits for obese students’health. Nutritional education program should also be organized practically and systematically.
4,000원
4.
2007.07
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to measure the effect of disgust with meat mediating the factors influencing meat consumption. Structural equation model was used to measure the causal relationships among constructs. The structural analysis Result of the data indicated excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on disgust with meat were statistically significant. The effects of color in meat and negative body esteem on disgust with meat were not statistically significant. As expected, disgust with meat had a significant effect on meat consumption. Moreover, disgust with meat played a mediating role in the relationship between moral concerns for animals and meat consumption. Disgust with meat played a mediating role in the relationship between satiety from meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between color in meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between body esteem and meat consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among constructs. It should be noted that the original model was modified and should, preferably, be validated in future research.
4,000원
5.
2007.07
구독 인증기관 무료, 개인회원 유료
This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.
4,600원
6.
2007.07
구독 인증기관 무료, 개인회원 유료
Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 g/cm2 before dipping in grain syrup, which was harder than 1912.56 g/cm2 of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p〈0.05).
4,000원
7.
2007.07
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were 7.80×103 CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were 2.5×102 CFU/g and 5.5×102 CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of 2.2×102 CFU/g and 10.0×10 CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.
4,000원
8.
2007.07
구독 인증기관 무료, 개인회원 유료
Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.
4,000원
9.
2007.07
구독 인증기관 무료, 개인회원 유료
본 연구 결과 동결건조된 감귤과피 70% 메탄올 추출물의 총 폴리페놀 함량은 836.8 ㎎%였으며 감귤과피 추출물 0.01, 0.02와 0.1%의 EDA는 각각 89.6, 86, 81.3%로 높았으며 아질산염 소거능은 pH 1.2에서 34.4%, pH 7.0에서 19.5%를 나타내어 산성 영역에서 높은 소거작용을 보였다. 또한 이들 추출물의 항산화효과는 옥배유의 경우 TBHQ 〉 BHT 〉 TOC 〉 ChEx 〉 EaEx 〉 EtEx 〉 WaEx 〉 Control 순이었고, 채종유의 경우 TBHQ 〉 ChEx 〉 EaEx 〉 BHT 〉 EtEx 〉 WaEx 〉 TOC 〉 Control 순이었다. 두 유지모두에서 에틸아세이트추출물(EaEx)과 클로로포름추출물(ChEx)이 에탄올추출물(EtEx)과 물추출물(WaEx) 보다 항산화 효과가 높았으며 첨가농도가 증가함에 따라 항산화 효과도 증가하는 경향을 보였다. 그리고 감귤과피의 각 용매별 추출물의 공액이중산가도 에틸아세테이트추출물(EaEx)과 클로로포름추출물(ChEx)이 높았으며 이들의 항산화 효과는 TBHQ보다는 낮았으나 BHT, tocopherol과 비교하였을 때 거의 유사하거나 좀 더 높은 경향을 보였다. 한편 감귤과피 추출물은 우수한 항균력을 보여주었고 농도가 상승함에 따라 항균효과도 상승하였으며 이 효과는 그램 양성, 음성균주에서 고르게 나타나 천연 항균소재로서의 이용가능성을 확인하였다. 이상의 결과에서 감귤 과피는 총 폴리페놀 함량과 전자공여능 활성이 높아 항산화효과와 항균효과가 우수하게 나타나 감귤 과피의 기능성 이용도가 매우 높을 것으로 생각되며 감귤 가공 후 생기는 부산물들의 식품산업에서의 유용성도 높을 것으로 사료된다.
4,000원
10.
2007.07
구독 인증기관 무료, 개인회원 유료
어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효·숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효·숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.
4,000원
11.
2007.07
구독 인증기관 무료, 개인회원 유료
본 연구에서는 난소화성 전분을 0%, 10%, 20% 및 30% 수준으로 대체한 슈거쿠키를 제조하여 이화학적 검사와 관능검사 그리고 기호도 검사를 통하여 품질 특성을 조사하였다. 반죽의 pH는 난소화성 전분을 30% 대체한 반죽이 다른 시료군에 비해 유의적으로 높은 pH를 나타내었다. 반죽의 수분함량은 대조군이 유의적으로 높은 수분함량을 나타내었고 난소화성 전분의 대체비율이 높아짐에 따라 유의적으로 낮은 결과를 나타내었다. 쿠키의 퍼짐성은 난소화성 전분의 대체비율이 높아짐에 따라 유의적으로 높게 평가되었다. 30% 시료군은 다른 시료군들에 비해 유의적으로 높은 L값과 a값을 나타내었다. 난소화성 전분을 30% 대체한 시료군은 높은 보습력으로 인하여 퍼짐성 특성이 높게 평가되었고 또한 명도와 적색도가 높은 쿠키로 평가되었다. 쿠키의 관능검사 결과 30% 시료군은 다른 시료군들에 비해 경도와 표면에 금이 갈라진 정도가 유의적으로 약하게 평가되었다. 쿠키의 밝은정도에서는 30% 시료군이 20% 시료와 함께 특성이 강하게 평가되었다. 쿠키의 기호도 검사 결과 쿠키의 고소한 맛에서 20% 시료군이 10% 시료군과 함께 유의적으로 높은 기호도를 나타내었고 전반적인 기호도에서는 20% 시료군이 기호도가 높은 경향을 나타내었다. 난소화성 전분을 10%와 20%로 대체한 시료군은 대조군과 비교하였을 때 유의적인 차이를 보이지 않으며 기호도 특성들이 높게 평가되어 기능성을 가진 슈거쿠키의 개발 가능성을 보여주었으며, 특히 10% 시료군은 경제적인 측면에서 바람직한 대체비율이라 생각된다.
4,000원
12.
2007.07
구독 인증기관 무료, 개인회원 유료
This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, k-carrageenan and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of k-carrageenan and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with k-carrageenan. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with k-carrageenan and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.
4,000원
13.
2007.07
구독 인증기관 무료, 개인회원 유료
This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese group(151.0±12.5cm) and obese group(151.2±12.3cm). But BMI was significant difference between non-obese group(18.0±2.2cm) and obese group(27.3±3.2cm). Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.
4,000원
14.
2007.07
구독 인증기관 무료, 개인회원 유료
본 연구는 2000에서 2004년까지 5년 동안 방송 3사와 신문 3사에서 비브리오에 관한 보도기사를 내용분석 하여 언론의 비브리오 관련 보도에 대한 실태를 파악하고, 이를 통해서 사회적 관심을 높이고자 하였다. 기존 비브리오에 관련된 연구는 생물학적 관점에서 균의 특성이나 방지 시스템 또는 예방에 관한 것이 대부분이므로 비브리오에 관한 언론의 보도를 좀 더 객관적ㆍ체계적으로 조명하고 이러한 보도에 따른 부정적 영향을 줄이기 위한 방안에 초점을 맞추는 것이 연구의 목적이라 할 수 있다. 본 연구의 주요 분석결과를 요약하면 다음과 같다. 비브리오 관련보도기사는 방송이 신문보다 많았고, 여름철 5월에서 9월 사이에 집중적으로 보도되었다. 기사유형은 뉴스가 압도적으로 많았고, 지면은 사회면이 가장 많았다. 대부분의 기사는 40줄 이하로 짧았고, 전체기사 중에 23.6%는 유사보도였다. 유사보도를 긍정적인 면에서 해석을 한다면 비브리오에 국한된 보도 보다는 다양한 장르에서 폭넓은 정보를 전해 준다고 볼 수 있다. 기사제목에 비브리오라는 단어가 대부분 포함 되어 있고 주의보 발령, 감염자 입원치료, 감염자 사망 등을 집중적으로 부각하고 있다. 반면에 퇴치노력이나 예방조치 사항은 상대적으로 적게 다루고 있다. 따라서 비브리오는 혐오스러운 전염병으로 인식이 되어 외식업에는 상당히 부정적으로 작용하고 있다. 내용의 강도에서는 저강도와 고강도가 비슷했고, 방향은 대체적으로 부정적이었다. 정보원은 지자체 보건당국, 국립보건원과 감염자의 진료병원 등의 비중이 컸다. 보도의 중심은 상대적으로 생산과 유통 및 외식관련업계의 입장을 고려하는 보도기사가 미흡했다. 기사의 표현방식은 사실적이고, 자극적인 기사가 많았고, 전문적이고, 분석적이며, 심층적인 기사가 상대적으로 매우 적었다. 기사의 성격은 사실기사가 압도적으로 많은 반면에 기획이나 분석기사는 적었다. 감염자의 연령은 40대에서 60세 사이의 중장년층이 가장 많았고, 감염자의 성별은 남녀가 비슷했다. 그러나 성별을 구별할 수 없는 기사의 비중이 많았다. 매체별 기사의 특성분석 결과는 다음과 같다. 매체별 기사강도는 전반적으로 방송보도가 신문기사 보다 고강도로 나타났으며, 기사의 방향에 있어서도 방송이 신문보다 부정적인 면이 높게 분석되었다. 매체별 기사의 중심은 생산자의 입장에서는 방송보다 신문이 높게 나타났으며, 소비자의 입장에서는 방송이 신문보다 훨씬 높았다. 방송과 신문 모두 지자체 보건당국과 국립보건원, 감염자를 진료한 병원에서 정보를 얻는 것으로 분석되었다. 기사의 표현방식은 방송이 신문보다 더 자극적이고 혐오적인 표현이 많은 것으로 분석되었다. 기사의 성격에서는 신문과 방송 모두 사실기사가 91.5%로서 대부분을 차지했다. 유사보도에 있어서는 방송이 23.0%이고, 신문은 77.0%로서 신문이 훨씬 많았다. 유사보도를 긍정적인 측면에서 보았을 때 보다 폭넓은 정보를 제공해준다는 면이 있고, 방송보다는 신문이 더 많이 다루고 있음을 알 수 있다.
4,000원
15.
2007.07
구독 인증기관 무료, 개인회원 유료
우리나라 청소년층인 중·고등학생(13~19세)의 칼슘 섭취량은 권장량 대비 55.4%로 심각하게 부족한 것으로 조사되었다. 이러한 측면에서 학교우유급식은 청소년층의 칼슘섭취량을 증가시킬 수 있는 유력한 수단으로 활용되고 있으나 일부에서는 학교우유급식이 전체 우유섭취량 증대보다는 가정소비 우유의 대체로 전체 청소년층의 우유소비 증가에는 효과가 없다는 견해가 있다. 이 연구의 목적은 학교우유급식이 중·고등학생들의 우유소비를 증가시키기 위한 효과적인 수단인지 여부를 밝혀내는데 있다. 이를 위해서 우유급식을 실시하는 중·고등학교에 재학하는 학생 1,079명을 대상으로 2006년 6월 15일부터 7월 15일 까지 1개월간 설문조사를 실시하였으며, 통계분석에는 Tobit 모형을 이용하였다. 분석결과 학교우유급식이 학생들의 우유음용에 대한 건전한 습관을 형성하고 우유급식을 하지 않는 학생보다 우유소비량이 더 많으며 그 차이 또한 학교에서 급식으로 섭취하는 양 이상인 것으로 나타났다. 따라서 중·고등학교 우유급식의 확대는 청소년층의 칼슘섭취량을 증가시킬 수 있는 효과적인 수단임을 알 수 있었다.
4,000원
16.
2007.07
구독 인증기관 무료, 개인회원 유료
전국 각지에 소재한 초·중·고등학교 중 우유급식 시행교 52학교와, 우유급식 비시행교 37학교를 지역별로 랜덤으로 선정하여 1 개월 동안 제공된 식단의 영양 평균치를 분석한 결과, 우유급식 시행교가 에너지, 동물성 단백질, 동물성 지질, 당질, 동물성 칼슘, 인, 동물성 철분, 칼륨, 비타민A, 콜레스테롤 등의 섭취량이 높았으며, 특히 동물성 단백질(p〈0.01), 동물성 칼슘(p〈0.001), 인(p〈0.001) 등은 우유급식 시행교가 우유급식 비시행교보다 섭취량이 유의적으로 높은 결과를 보였다. 특히 점심급식에서의 칼슘 섭취량은 우유 급식시행교가 우유급식 비시행교보다 약 1.5배가량 높았으며, 권장량에 대한 칼슘섭취량의 평균 백분율은 우유급식 비시행교의 경우 24~28%를 충족하고, 우유급식 시행교의 경우 43~51%를 제공하고 있어, 우유급식을 하지 않을 경우 점심급식으로 제공되는 칼슘섭취량이 매우 낮은 것으로 조사되었다. 전체적으로 우유음용으로 한식이 주인 학교급식식단의 영양공급상의 문제점을 상당량 보충시키는 것으로 조사되었다. 특히 평균 15~20%의 잔반량을 고려할 경우 우유음용에 따른 영양섭취량의 차이는 더욱 클 것으로 추정되어 학교우유급식의 확대가 시급히 요구됨을 확인할 수 있었다.
4,000원
17.
2007.07
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.
4,000원
