Purpose: This study aims to not only understand the meaning and essence of patients’experiences visiting the Raphael Nanum Homeless Clinic but also explore what kind of healthcare programs they would like to have in the future by appraising patients’experiences in depth. Methods: This study employed a qualitative content analysis method. The data were collected from June 11, 2023, to June 25, 2023. A total of 17 patients who could provide detailed experiences of their visit to the Raphael Nanum homeless clinic participated in this study. We conducted a focus group interview with 6 patients and in-depth one-on-one interviews with the remaining 11 patients. Results: The qualitative content analysis result revealed five themes: “visiting a free clinic for various paths,” “positive experiences at the free clinic,” “negative experiences at the free clinic,” “dissatisfaction with the clinic site,” and “anticipation for the future of the free clinic.” Conclusion: To ensure the right to health and survival of marginalized populations in the future, it is necessary to establish comprehensive healthcare support measures, which include enhancing the facilities of the free clinic and expanding the range of available medical specialties.
The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.