본 실험에서는 외인성 효소 첨가제 및 혼합 세균 배양을 통한 고상발효(Solid-state fermentation, SSF)가 채종박(Rapeseed meal, RSM)의 체외건물소화율(In vitro dry matter digestibility, IVDMD) 및 단쇄지방산(Short chain fatty acid) 생성에 미치는 영향을 조사하기 위해 수행되었다. 외인성 효소 칵테일(첨가 및 미첨가) 및 RSM에 대한 SSF(발효 및 비발효)를 나타내는 2 x 2 요인 설계가 적용되었다. 3-step 돼지 소화율 모델을 적용하여 채종박의 건물 소화율을 분석하였으며, 72시간 대장발효 후 상층액을 수집하여 단쇄지방산 생성량을 분석한 후 칼로리 단위로 변환하여 가소화에너지 소화율을 분석하였다. 소장 (IVDMDh) 및 전장 (IVDMDt) 건물소화율에서는 고상발효된 채종박이 더 높게 나타났다 (각각 p < 0.01). 마찬가지로, 외인성 효소 첨가제 처리구에서 채종박의 소장 소화율(IVDMDh)이 증가하는 경향을 나타냈다(p = 0.06). Acetic acid 및 butyric acid의 생산은 대조구에 비해 고상발효 처리 시 유의하게 더 생산되었으며 (각각 p < 0.01), 이는 총 단쇄지방산의 생산 증가 경향을 나타냈다(p = 0.09). 에너지 소화율에서는 채종박의 고상발효 및 외인성 효소제 첨가가 유의적으로 높게 나타났다 ( p < 0.01). 그러므로 채종박의 고상발효 처리는 단백질 이용성을 비롯한 영양적 가치를 향상시키는데 효과적이라고 사료된다.

This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

To investigate residual pesticide levels in agricultural products contained in Meal-kits, 27 Meal-kit products were collected from marts, Meal-kit shops, and online stores in Incheon City, South Korea. Seventy-six vegetable and thirty-seven mushroom products were analyzed for residual levels of 339 pesticides. Residual pesticides were detected in 23 out of 76 vegetables and were not present in the 37 mushroom products. The residual pesticide detection rate was 20.4% (23/ 113 cases). The pesticides famoxadone 0.034 mg/kg (standard: 0.01 mg/kg or less, PLS) and fenpyroximate 0.302 mg/kg (standard: 0.01 mg/kg or less, PLS) exceeded their maximum residue levels (MRL). This survey revealed that various types of pesticides remain in agricultural products in Meal-kits. Due to the nature of Meal-kit products, there is no separate standard for residual pesticides in agricultural products. Therefore, continuous monitoring of residual pesticides is necessary.

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

In this study, the Extended Theory of Planned Behavior (ETPB) was applied to analyze consumers’ intention to purchase meal kits. The perception of ESG management practiced by companies was used as a moderating variable to investigate its influence and moderating effects between each variable. An online survey was conducted over 4 days in January 2023 on consumers aged 20 years or older who had purchased meal kits within 6 months. Hypotheses were tested using IBM SPSS Statistics 22.0 and AMOS 24.0 programs with an effective sample size of 324 copies (100%). Attitude, subjective norm, perceived behavioral control, perceived sustainable package, and price sensitivity of the theory of planned behavior toward meal kit products had a significant positive effect on purchase intention, and all research hypotheses were accepted. The moderating effect of consumers' perceptions of ESG management practiced by companies had a positive and significant effect on attitude and perceived behavioral control.

Technological breakthroughs, combined with the demographic challenges of an aging population and the aftermath of the COVID-19 pandemic, spur new business opportunities in the service robot industry. From a management perspective, these technologies are positively evaluated in terms of increasing productivity, new business opportunities, and financial benefits (Belanche et al., 2020). However, although automation and robotics have already gained attention in the tourism and hospitality industry, research on their use in restaurants and the customer's attitude toward these new service solutions is still limited (Berezina et al., 2019; Ivanov et al., 2019; Kuo et al., 2017).

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

Sustainable and healthy diet is a challenge in recent world. Despite the global depletion of water resources, Korea has no system for controlling its water footprint. This study established the water footprint tables of Korean food using the Water Footprint Network databases, and applied them into two meal plans for 19~64 year-old adults recommended in the Dietary Reference Intakes for Koreans 2020. Nut, oil, and meat’s water footprints were higher and those of fruit and vegetable were lower. Sesame oil had the highest water footprint of 21,793 L/kg and pineapple had the lowest domestic water footprint of 102 L/kg. Water footprint of one serving size of beef was 925 L, that of chicken was 260 L, and those of soybean were 43 L in global and 81 L in domestic. The water footprint of the recommended 2,400 kcal meal plan was 2,882 L, and that of 1,900 kcal meal plan was 1,915 L. The water resources can be saved by choosing food with lower water footprint. The results of this study can be used in the further researches for more sustainable and healthier Korean diet.

This study was conducted to explore the change in the market issues on HMR (Home Meal Replacements) using local foods after the COVID-19 outbreak. Online text data were collected from internet news, social media posts, and web documents before (from January 2016 to December 2019) and after (from January 2020 to November 2022) the COVID- 19 outbreak. TF-IDF analysis showed that ‘Trend’, ‘Market’, ‘Consumption’, and ‘Food service industry’ were the major keywords before the COVID-19 outbreak, whereas ‘Wanju-gun’, ‘Distribution’, ‘Development’, and ‘Meal-kit’ were main keywords after the COVID-19 outbreak. The results of topic modeling analysis and categorization showed that after the COVID-19 outbreak, the ‘Market’ category included ‘Non-face-to-face market’ instead of ‘Event,’ and ‘Delivery’ instead of ‘Distribution’. In the ‘Product’ category, ‘Marketing’ was included instead of ‘Trend’. Additionally, in the ‘Support’ category, ‘Start-up’ and ‘School food service’ appeared as new topics after the COVID-19 outbreak. In conclusion, this study showed that meaningful change had occurred in market issues on HMR using local foods after the COVID-19 outbreak. Therefore, governments should take advantage of such market opportunity by implementing policy and programs to promote the development and marketing of HMR using local foods.

This study was conducted to investigate the optimum supplementation ratio when replacing cotton seed meal with rapeseed meal for cultivating oyster mushrooms. The chemical properties among the treatments were pH 4.5~4.7, total carbon content was 46.3~46.5%, total nitrogen content was 1.6~1.7%, and carbon-nitrogen ratio was 27.0~27.8. These did not differ significantly from the control. Mycelial growth was 85.1 mm (Heuktari), and 72.8 mm (Suhan-1Ho) in medium containing 5% rapeseed meal, with no significant difference in mycelial density between cultivars. Fruiting body characteristics are as follows: In 'Heuktari', the color of the pileus was darker than control with an L value of 32.5, and pileus thickness and diameter were 3.2 mm and 27.6 mm, respectively. Stipe length and diameter were 86.0 mm and 9.1 mm, respectively. Valid stipe number per bottle (1,100 cc) was 25.9, and a yield of 189.7 g/1,100 cc was recorded in mixed medium containing 5% rapeseed meal (higher than control). In mixed medium containing 10% rapeseed meal, the yield was 184.5 g/1,100 cc (comparable to control). In 'Suhan-1Ho', supplemented with 5% rapeseed meal, pileus color was darker than control color, with an L value of 28.8. Pileus thickness was 4.5 mm. Stipe diameter was 12.3 mm (higher than control), and yield was 145.5 g/1,100 cc (comparable to control).

The study was aimed to investigate the operational meal costs by kindergarten size in Seoul and to analyze recognition for optimal meal prices. A survey (31.6% recovery rate) was conducted on all kindergartens (779 kindergartens) in Seoul on April 2021 using descriptive analysis, t-test, and dispersion method. A price sensitivity measurement (psm) method was used to determine optimal meal prices. Result showed an average food cost for kindergartens of 2,647 won, an average labor cost of 605 won, an average operating cost of 146 won, and the total meal cost of 3,506 won. Total meal cost decreased with increasing kindergarten size (p<0.001). On the other hand, kindergartens with more students decreased the ratio of food cost to total meal cost, and operating cost and labor costs (p<0.001) increased. The optimal price of kindergarten operators' meal cost (OPP) was KRW 3,673. Furthermore, the analysis showed the sensitivity of operators' meal costs to kindergarten size was insignificant.

This study was conducted to provide basic data for product development and marketing strategies for the Thai home meal replacement (HMR) market, to reflect the changing trends in household sizes in Thailand. The results of analyzing the characteristics and differences of HMR consumption behavior between single-person households and multi-person households in Thailand were as follows: It was found that single-person households use HMR to save money and for the convenience in cooking and preparation. In the preference by HMR type, multi-person households showed a higher preference for all types of products than single-person households. Thai consumers, regardless of their household size, mainly use department stores and large shopping malls to purchase HMR, and they most prefer to get information through Internet advertisements. The shelf life, quality, taste, hygiene, and freshness of HMR were the main considerations for their selection. Based on the results of this study, the Thai market requires the development of HMR products that are reasonable in terms of cost and preparation time. In addition, it is necessary to develop products that can satisfy consumer needs, such as nutritional enhancement and therapeutic foods, products that are organic, eco-friendly, cater to various menus, and address the premium segment.

This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing ‘no time to prepare’ as a meal skipping reason for lunch and dinner, and ‘sweets’ as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.

Gabion was unfavorable to the reconstruction of the landscape caused by limit plant growth because of commonly filled with stone. Therefore, gabion was need substrate as possible to plant growth for harmonize with the surroundings and prevent of erosion. The objective of this study was to evaluate the effect of substrates based growing media containing wood meal on physical property (moisture content), chemical properties (organic matter and C/N ratio), plant cover and plant species in gabion. The substrates were composed of soil and soil mixed with growing media (9:1 (v/v) and 4:1 (v/v)). The growing media was prepared by mixing the basic materials, such as peat, perlite, with the specific materials, such as steam treated wood meal (Quercus mongolica) and NH4NO3. Field experiments were carried out on a damaged forest slope, South Korea, from January to November. The results, the moisture content of soil mixed with growing media (4:1, v/v) was maintained high value than others during the thermophilic period and consistently high organic matter which at an advantage for long term plant growth for 11 months. We were confirmed soil mixed with growing media (4:1, v/v) was an advantage to keep C/N ratio for plant growth period. The growing media based substrates has high plant cover percentage and advantage to plant growth for long term. And to conclude, in general the project is a success considering that few repairs or follow up will be necessary. This technique offers a solution to create a better harmony with the surrounding environment.

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

The purpose of this study was to estimate the influence of the determinants for home meal replacement (HMR) purchase frequency before and after COVID-19. Multinomial logistic regression was applied to the 2018~2020 Consumer Behavior Survey for Food data from the Korea Rural Economic Institute (KREI). Gender, age, number of households, monthly income, use of eating out, delivery and takeout order service, HMR food safety concern, the frequency of cooking at home, grocery shopping, and eating alone were applied as the explanatory variables to explain HMR purchase frequency. The results are as below. Compared to the previous year, the growth rate of HMR purchase frequency in 2020 was relatively high, indicating that the COVID-19 outbreak acted as a catalyst. Unlike in 2018 and 2019, there was no statistical difference in the HMR purchase frequency between single- and multi-person households in 2020, with indicating multi-person households began to emerge as one of the major HMR consumption groups. Unlike 2018, the 2020 HMR purchase frequency showed a statistically positive relationship with those of grocery shopping and eating alone. There was a positive relationship between the frequency of eating out/food delivery orders and HMR purchases. The more often cooking at home occurred, the less HMR food was purchased.

This study was conducted to provide basic data for evolving a strategy for the development of Vietnam’s customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for ‘ready to heat’ and ‘ready to eat’ products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.