This study for add functional nutrition ginseng to make consommé soup of beef. consommé soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consommé soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consommé soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consommé soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, ‘like (47.2%)’, ‘fair (30.7%)’, and ‘dislike (22.1%)’ were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, ‘1~2/week (44.9%)’, ‘3~4/week (33.7%)’, and ‘everyday (10.2%)’ were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), ‘crustacea (4.34)’, ‘mollusk (4.21)’, and ‘processed food (4.11)’ were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of ‘grilling’ and ‘frying’ seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of ‘sometimes’ than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, ‘improvement of taste (39.3%)’, ‘various kinds of seafood (20.1%)’, and ‘variable cooking methods (18.5%)’ were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

The purpose of this study was to investigate the effects of eating habits and food preferences on the adoptive behavior of children with intellectual disabilities. Survey questionnaires were distributed to six special education schools located in the Daegu-Kyungbuk area, and data were collected from 552 families and teachers with intellectually disabled students. Identification of eating habits began with a factor analysis, and the results were a five-factor solution. Among the five patterns, factors 1 and 2 were significantly related with behavior problems of intellectually disabled children. Further, food preferences of the children were significantly related with adoptive behavior problems. The findings of this study clearly indicate that eating habits as well as food preferences are important factors in identifying adoptive behavior problems in intellectually disabled children. Based on the findings of this study, similarities and differences in eating habits are discussed, and implications for children are provided.

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

We investigated the eating habits and food preferences of middle school students to provide material for establishing dietary and nutritional education at the elementary level. We questioned 270 male and female students attending certain middle schools in the Daegu area about their eating habits and food preferences. Eating habits were found to be most regular for students in families where only one parent worked and irregular for students in families where both parents worked. There was a positive correlation between a higher level of academic education of the father and the frequency of consumption of instant foods. There was also a positive correlation between a higher level of academic education of the mother and the frequency of snack consumption. Male students had a higher preference for consuming animal foods than did female students. Students that lived in extended families tented to have a higher preference for vegetable foods. On the other hand, students that lived in nuclear families and students that lived in families where both parents worked preferred snacks more. Based on these results, parental employment and academic education level influences the eating habits and food preferences of middle school students.

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ``on average`` and ``like it``, respectively in order. The reason for preferring seafood is ``because it tastes good`` in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ``I want to eat it`` followed by ``because parents push``, ``because friends eat it``, ``because health-related TV programs recommend it``, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

The middle school subjects were 65.8% girls and 34.2% boys. Seniors were most abundant at 56.3%. The most abundant location was Gyeonggi-do (54.7%), and 69.3% of subjects were living with 4?5 family members. Approximately 56% of the mothers had graduated from high school, and 58.1% were unemployed. The mother most often prepared the food (78.4%), fish was eaten mostly in the home, and taste was the most important factor (62.6%). The preferred home food menu was fish because it is healthy, and the main cause for disliking the school meal service was poor quality dishes compared to a home cooked meal. The acceptance and type of fish were proportional. Rice was the most favored dish to eat with fish and scored 3.97, the highest rank. Approximately 50% answered that fish was nutritious, and a significant difference was observed regarding the mother's educational background (p<0.05). Students who never had a lecture about fish answered that fish was not nutritious, which showed a significant difference with education (p<0.05). Approximately 44% of students ate fish 2?3 times per week, and male students showed a significantly higher intake of fish than female students (p<0.05). The poorly educated disliked fish the most, and the higher frequency intake of fish resulted in a significantly higher percentile (p<0.001).

The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.