보육시설 유아들의 식행동과 식품기호도 조사를 통한 식단개발 및 평가

신은경,이연경 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children in 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu. and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95± 0.89). Of all the foods in the menus. steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.01). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods. preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

중원문화권의 문화관광 상품과 축제개발의 차별화 방안

예경희 청주대학교 학술연구소 2004 淸大學術論集 Vol.3 No.-

This paper is to clarify differential development strategy of cultural tourism commodities and regional festivals in Jun-Won cultural region. To achieve this aim, the researches are as below: (1) A differential development strategy of cultural tourism commodity: (a) A development strategy of subject matters making cultural tourism commodity of high quality. (b) A development strategy of folk craftwork commodity. (c) A development strategy of folk menu. (2) Improvements of development strategy of regional festivals of 10 sub-regions in Jun-Won cultural region. (3) A differential development strategy of regional festivals in Jun-Won cultural region: (a) folk festival, (b) Comprehensive cultural art festival, (c) modem art festival. (d) agricultural commodity festival. The conclusions of research are as below: According to cultural characteristics, Jung-Won cultural region are divided 10 sub-regions. The cultural images as core symbols in these regions are below: (1) Chungju: historical and cultural region(stone pagoda of Tap-Pungri), (2) Zechun:cultural region of the righteous soldiers(captain Yu, In-Suk), (3) Dunyang: cultural region of Gogurue(mountain castle of On-Dal), (4) Chongju: educational and cultural region(Zikzi and Chull Dandgan), (5) Boeun: cultural region of buddhism(Bupzoo temple,) (6) Okchun: cultural region of Silla and Bakje(war of Silla and Bakje), (7) Yongdong: cultural region of three provinces(harmony monument stone of Samdobong), (8) Eumsung: cultural region of scholar spirit(Monument of 6. 25 war), (9). Goessan: cultural region of confucianism(confucianist Song, Shi-Reull), (10) Zinchun: cultural region of Sam-Guk unification spirit(General Kim, You-Shin). Therefore, it must be highlighted cultural images as core symbols to differentiate development strategy for the production of the cultural commodity and festivals.

한 외식 메뉴개발자의 성장과 직업세계에 관한 생애사 연구

최동주(Dong-Joo Choi) 한국외식경영학회 2023 외식경영연구 Vol.26 No.6

본 연구는 첫 직장을 요리사로 선택한 연구 참여자가 근무 중 외식 메뉴개발자로 직무가 전환되면서, 현장에서 메뉴개발과 관련된 개인의 다양한 삶의 과정을 소개한 생애사 연구이다. 연구자는 이러한 삶의 과정을 통해 외식사업의 태동, 성장, 운영의 핵심 그리고 개인의 경력개발과 연결된 맥락을 발견하여 의미를 부여하였다. 이 연구에서 메뉴개발자는 다양한 커리어를 적극 활용해야 하고, 기업의 방향을 이해해야 할 필요성이 있으며, 개발자의 경험은 조직 내 경력관리에 유리하다는 점을 발견하였다. 또 초기 외식 기업에서 시스템을 통한 메뉴개발자의 역할이 강조되었다. This study is a study on the life history research of a restaurant menu developer that introduced the various life processes of the individual related to menu development in the field as the job of the study participant who chose a chef that occurred as his first job was changed into a restaurant menu developer while working. Through the life process as such, this researcher discovered the context connected to the core of the birth, growth, and operation of the restaurant business and the individual's career development and gave a meaning to the context. In this study, it was discovered that menu developers should actively utilize various careers and understand the direction of the company, and that the developer's experience is advantageous for career management within the organization. In addition, the role of menu developers through the system was emphasized in early restaurant companies.

학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발

정희선,이태남,윤지영,Jeong, Hee Sun,Lee, Tae Nam,Yoon, Ji Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

외식업체에서 성인의 스트레스 및 식습관을 고려한 메뉴 개발 필요성에 관한 기초연구

이영남,김경희,Lee Young-Nam,Kim Kyoung-Hee 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were $44.9\%$ and females were $55.1\%$, aged between $30\~40$ years old. The percentages of no risk, borderline, and at risk, in the stress level of subjects, were 48.3, 16.5 and $35.2\%$, respectively. Most of the subjects, $61.8\%$, had normal food habit and $29.2\%$ had bad food Habits. The ideal costs of meals were $3,000\~5,000Won$ for breakfast$(57.3 \%)$, $5,000\~10,000Won$ for lunch$(54.7\%)$, and $10,000\~20,000Won$ for dinner$(38.2\%)$. Subjects under high stress answered 0 need a dietary supplementation for stress release. This study also showed that $92\%$ of the subjects under stress were willing to visit restaurants which have stress-release menus. In conclusion, adults who are under stress are shown to be interested in stress and nutrition management and they are willing to visit restaurants providing stress-release menus.

연구논문 : 고등학생의 김치이용 태도 및 급식 메뉴 개발 연구

문정민 ( Jung Min Moon ),김희섭 ( Hee Sup Kim ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5

Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation`s taste. A questionnaire survey was conducted in the Ansan area to examine student`s acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

순천시 산사음식 메뉴개발에 관한 연구

최차란(Choi, Cha-Ran),박계영(Park, Kye-Young) 한국외식경영학회 2021 외식경영연구 Vol.24 No.5

본 연구는 순천시 조계산(선암사·송광사)에서 전해 내려오는 레시피와 문헌연구, 인터뷰, 벤치마킹을 통해 산사음식 메뉴를 개발하여 산사음식을 관광 상품으로 활용하는 데 도움이 되고자 하였다. 그 결과 조계산의 산사음식으로 연근은행밥, 버섯죽, 머위들깨탕, 아욱국수, 더덕물김치, 우엉사과무침, 두부잣·톳무침, 감장아찌, 돼지감자장아찌, 더덕찹쌀구이, 돼지감자표고전, 연근유자초회, 가지표고버섯만두, 두부·버섯대추찜, 샐러드 2종, 제철과일 3종, 딸기에이드 등 24종의 메뉴가 개발되었다. 또한, 개발된 메뉴는 영양성분과 식재료 원가를 제시함으로써 향후 산사음식의 상품화 연구의 기초 자료를 제공하는 데 의의를 두었다. The purposes of this research are to develop a variety of temple food menus & recipes and to provide tourism products focusing on temple food. To meet the purpose of this project, Seonamsa and Songgwangsa Temple recipes that have been passed down for generations, literature research, interviews, several benchmarking models were reviewed. Based on these data, 24 types of temple food menus were developed. They include Cooked Rice with Lotus Roots and Gingko, Mushroom Porridge, Wild Sesame Soup with Maweed Belt, Mallow Noodles, Dodeok-Mul-Kimchi, Seasoned Burdock and Sliced Apples, Tofu with Pine Nut Toppings & Seasoned Bushy Seaweed, Persimmon Pickles, Jerusalem Artichoke Pickles, Grilled Deodeok Coated with Flour, Jerusalem Artichoke Pancakes with Shiitake Mushroom, Lotus Roots and Citron Slices Salad, Dumplings Stuffed with Eggplant and Shiitake Mushroom, Seasoned and Steamed Tofu & Mushroom with Jujube, two kinds of Salad, three different kinds of Seasonal Fruits, and Strawberry Ade. The results of this study would be used as important data for future research on the commodification of temple food by presenting nutrition facts and ingredient costs of the menus.

노인식 제공을 위한 일부 노인의 음식 기호도 조사

박선주,최혜미,이해정,김완수,임재연 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.1

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001), whole rice grain gruel than the gruel with ground grain (p < 0.05). Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, 4%). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - 0.8% salted bean sprout soup and 7% soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam (67% vs. 50% or 37% sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11(1): 98 ~ 107, 2006)

연구논문 : 약선죽(藥膳粥) 메뉴개발을 위한 인식조사 -대전지역 노인을 중심으로-

김정은 ( Jung Eun Kim ),장우심 ( Woo Shim Chang ),지명순 ( Myoung Soon Ji ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.2

노인 대부분은 연령이 높아질수록 치아, 위의 건강상태가 좋지 않기 때문에 소화흡수가 쉽고, 질병의 치료에 도움이 되는 약선죽 섭취가 효과적이라고 판단된다. 따라서 본 연구는 대전지역에 거주하고 있는 65세 이상의 노인들을 대상으로 약선죽에 대한 인지 및 조리의사를 조사하여 약선죽 개발 시 기초자료로 활용하고자 한다. 결론은 다음과 같다. 대상자 노인 80.6%가 질병을 앓고 있었고, 여성이 남성보다 유병률이 높았으며 그 질병의 종류는 심혈관계질환이 54.2%로 가장 많았다. 질병 치료를 위해 식이요법이 필요하다고 인식하고 있었으나 실제 식이요법의 실천은 못하는 것으로 나타났다. 또한 80세 이상에서 식이요법이 필요하다는 의견과 실천이 모두 낮은 것으로 나타났다. 약선죽에 대한 인지정도는 대부분 잘 알지 못하였다. 이는 일상생활에서 약선음식을 접하고 있음에도 불구하고, ‘약선’이라는 용어에 익숙하지 않고 대중에게 보편화되지 않았기 때문이라고 사료된다. ‘질병치료를 위해 약선죽이 있다면 드시겠습니까?’ 라는 질문에 84.5%가 ‘예’라고 응답하여 약선죽에 대한 긍정적인 반응을 보였다. 노인들은 약선죽의 메뉴개발 시질병예방 및 치료에 도움이 되는 죽 개발을 가장 선호하였고, 약선죽에 대한 조리 의사는 대부분 ‘하고 싶다’는 의견이 높게 나타났다. 약선죽 조리의사가 강한 연령은65~69세에서 가장 높고 80세 이상에서 가장 낮게 나타났다. 이는 연령이 높아짐에 따라 체력적인 한계가 직접조리의 장애요인으로 나타났다. 약선죽을 조리하고 싶은 이유는 ‘일반죽보다 질병치료에 효과가 있을 것 같아서’, ‘영양이 우수할 것 같아서’,‘시중에 판매가 되지 않기 때문에’ 등의 순이었다. 약선죽을 조리하고 싶지 않은 이유는 65~69세는 정보를 얻지 못해서가 가장 많았고, 70대는 조리방법을 몰라서, 80세 이상은 조리할 체력이 안 되서가 가장 높게 나타났다. 약선죽을 조리한다면 가장 걱정되는 것은 조리기술, 재료의 구입, 재료의 단가 순으로 나타났다. 이상의 결과로 볼 때 노인들은 약선죽에 대한 인지는 부족하나 건강 및 질병 치료를 위해서라면 약선죽 섭취를 원하고 조리의사도 있다는 것을 알 수 있었다. 하지만 노인 대부분은 약선죽에 대한 정보가 부족하고, 재료의 단가가 비싸다고 인식하여 쉽게 접근하지 못하고 있는 상황이다. 따라서 약선죽의 약선의 용어 정의 및 개념 정립이 우선되어야 할 것으로 사료된다. 또한 약선죽의 대중화를 위해서는 약선죽 레시피 개발과 아울러 재료의 구입, 단가 등의 정보 제공이 필요하다. 더 나아가 반조리 및 완제품 등 편리성을 갖춘 약선죽 개발도 이루어져야 할 것이다. The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.

고추장 소스에 적용 가능한 서양메뉴 탐색

한경수,임성일,이현아,서경미 한국외식경영학회 2008 외식경영연구 Vol.11 No.1

The purpose of this study probed menu that was suited for modified Kochujang sauce. To make the results, FGI(Focus Group Interview) and survey method were in parallel. Two of Focus groups and one of culinarian group were composed for the research. The qualification of sample was professional culinarian who experienced over 10 years at First class hotel. The research period were continued from May of 2006 to Oct of 2007. To derive the results, descriptive analysis and ANOVA were adopted by spss 14.0. The results were as followed. On first FGI, and a survey, 34 of menus were suggested. On second FGI, 6 of menu that were the best suitable for modified Kochujang sauce : seafood pasta and beef stew were well matched with the strongest hot tasty Kochujang, pork chop and seafood risotto was suitable on medium level hot tasty, and salmon steak and sirloin steak were good for the weakest hot tasty sauce. The research had a value as a initial study that try to systematic menu development. How to use these menus to promote modified Kochujang sauce. Simultaneously, consumer sensory test should to be continued as further researches.