한식 건강 메뉴의 선정 및『식료찬요』를 통한 효능성 연구

정혜경 ( Hae Kyung Chung ),김미혜 ( Mi Hye Kim ),김행란 ( Hang Ran Kim ),정혜정 ( Hea Jung Chung ),우나리야 ( Nariyah Woo ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

The objective of this study was to prepare the base on which Korean food can become aglobally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

전라북도 지역 대학생의 식습관과 한식에 대한 인식 및 기호도 연구

민경진,정휘진,이예지,김문숙,최일숙 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: The aim of this study was to investigate the relationship between the university students’ eating habits, perception, and acceptance of Korean food in Jeollabuk-do province. Methods: The subjects were 313 students (123 male, 190 female) who answered questionnaires during May 2016. Results: This study showed that male students showed significantly higher scores for exercise frequency, whereas female students showed higher scores for ‘snack frequency’ and ‘selective eating’ (p<0.05). Even though many students viewed Korean food as healthy, female students showed significantly higher scores for taste likeness, smell likeness, and color likeness (p<0.05). For acceptance of Korean food menu items, male students showed higher scores for roasted or steamed Korean foods such as Galbi jjim and Bulgogi, whereas female students showed significantly higher scores in soup, dessert, and street food (p<0.05). In the principal component analysis, ‘food interest’ was positively correlated with ‘roasted or steamed’, ‘dessert’, and ‘street food’, whereas ‘health interest’ was correlated with low calorie menu items, such as ‘Kimchi and salad’ and ‘soup’. For improving Korean food, female students showed higher scores for education of eating attitudes, food safety, and development of fusion food as well as significantly high scores for globalization (p<0.05). Conclusion: Student showing health interest and regularity of breakfast showed high scores for Korean food acceptance, menu and improving Korean food. Meanwhile the student with unbalanced eating habits showed different patterns. The result show the need to extend education on eating habits and health related to perception of wellbeing value of Korean food.

한식레스토랑의 메뉴구성에 관한 연구

남유선,심기현,이종호 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.6

Despite being nutritionally superior, Korean food has many obstacles to globalization. Especially, Korean food is difficult to make scientific recipes, and there is a problem with the shape of the menu and the method of distribution. Therefore, in order to improve the problem of globalization of Korean food, the research was conducted by interview method on 80 businesses that agreed to participate in the research, explaining the research in advance to the owners and employees. To achieve the purpose of the study, the data collected were cross-tested for each question to examine the differences between Frequency analysis (frequency analysis) and the characteristics (type, scale, sales, service method) related to the operation of the Korean restaurant using the SPSS Statistical Program (version 18.0). Frequency analysis was conducted on the menu of Korean restaurants surveyed. As a result of the analysis, it is very meaningful to investigate the right to decide when organizing Korean restaurant menus, the reason for change, the survey of Korean restaurant menus, and the composition of table setting menus by type of food. In order for Korean food to develop in the future, it is time for many changes in table setting and menu composition. Based on this research, I hope that it will help the globalization of Korean food through the development and change of Korean food menu.

한식 식단 급식을 제공받는 경기도의 일부 중학생과 학부모의 한식에 대한 인식 및 급식 만족도

배유미 ( Yu Mi Bae ),송덕희 ( Deok Hee Song ),안홍석 ( Hong Seok Ahn ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.2

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects` also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents` recognition of the matter.

식생활의 전통성 유지 측면에서 1995년과 2001년의 학교급식 식단 비교 분석연구

문현경 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.1

Currently, dietary life in Korea is rapidly changed by newly introduced food from other countries to the diet due to changing economic and social environment. Also, the number of meals away from home is increasing. With these trends, number of students who served by the school food service are increasing. In this paper, menu in the school food service are compared between 1995 and 2001. Analysis was done to see changes in the use of Korean traditional foods. Between July, 2001 and August, 2001, by mail, 103 schools were surveyed to analyzed menu. Menu from 2001 survey are compared with menu from 1995 survey. The results are following; 1) New menus are introduced in 2001 compared with 1995. 2) The number of menu using animal foods are increasing in 2001. 3) Among cooking methods, stir frying and deep frying are used more in 2001 than that of 1995. 4) The number of Korean dish served are decreased in 2001. 5) Students' favorite dishes are changed. Students like dishes cooked with deep frying method and western foods. With these results, menu for school food services are became more westernized and using more frying methods because of students' taste preference. These trend are not recommendable for the students health, because it is known that Korean traditional dishes are more healthful. There should be more research and effort to keep Korean traditional foods in the menu of the school food service for students' health.

어머니의 식생활 라이프스타일 유형별 어린이용 한식 메뉴에 대한 인식 분석

김아영(A Young Kim),이민아(Min A Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.1

본 연구의 목적은 키즈(kids)산업에서 최종구매 의사결정자인 어머니들의 식생활 라이프스타일 유형을 살펴보고, 어린이용 한식 메뉴 인식에 미치는 영향을 알아봄으로써 세분화 된 시장의 어린이용 한식 메뉴 마케팅 전략 수립에 필요한 기초 자료를 제공하고자 설문조사를 실시하였다. 소비자들의 식생활 라이프스타일에 대한 탐색적 요인분석 결과 총 5개의 요인으로 분류되었으며, 각 요인은 개방적 유행 추구형, 안정적 편의 추구형, 소비적 미각 추구형, 합리적 건강 추구형, 계획적 정보 추구형으로 명명하였다. 앞의 5개 요인들의 요인점수를 기초로 K-평균 군집방법을 이용한 군집분석을 통해 2개의 집단으로 분류하였다. 2개의 집단은 안정적 편의 추구형 집단과 적극적 식생활 추구형 집단으로 명명하였다. 안정적 편의 추구형 집단은 식생활 라이프스타일 요인 중에서 안정적 편의 추구형(0.2710)에서 높은 점수를 나타냈으며, 적극적 식생활 추구형 집단은 개방적 유행 추구형(0.2810), 소비적 미각 추구형(0.3200), 합리적 건강 추구형(0.3929), 계획적 정보 추구형(0.4351)에서 높은 점수를 나타냈다. 어린이용 한식 메뉴의 중요도 수행도 점수에 따라 군집별 Importance-Performance Analysis Matrix 분석을 실시한 결과, 안정적 편의 추구형 집단이 중요도는 낮으나 수행도가 높은 과잉수행영역(possible overkill) 부분에는 ‘다양한 식재료 활용’이 해당되어 이 속성에 대해서는 지금까지 과도한 투자나 관리가 이루어진 부분이므로 어린이용 한식 메뉴 개발 시 다양한 식재료를 무분별하게 사용하는 것이 아닌 아이들의 입맛과 건강을 사로잡을 수 있는 안전한 식재료를 선택적으로 활용한 메뉴 개발이 필요할 것으로 생각된다. 적극적 식생활 추구형 집단은 개선 노력이 필요한 중점개선영역(concentrate here) 부분에 ‘어린이에게 적합한 음식의 양’, ‘음식의 색과 모양’, ‘편의성’이 해당되어, 어린이에게 맞는 음식의 양과 색깔이 다양한 식재료를 사용하여 아이들의 시선을 끌 수 있는 차별화된 메뉴 개발에 집중적인 노력이 필요할 것으로 판단된다. 본 연구 결과를 바탕으로 간단히 전략적 시사점을 제안하면 다음과 같다. 두 개의 집단 중에서 안정적 편의 추구형 집단은 새로운 문화에 소극적이면서 동시에 편의성을 추구하므로 체험 마케팅을 통해 새로운 문화에 대한 거부감을 낮춰 일차적으로 한식에 대한 접근성을 높여주는 것이 필요하며, 한식당뿐만 아니라 가정식사대용식(Home Meal Replacement) 제품 형태의 개발로 다양한 유통채널을 통한 소비 확대가 필요할 것으로 판단된다. 적극적 식생활 추구형 집단의 경우 새로운 문화에 대해 개방적인 태도를 보이고 있으며, 미각을 중시하거나 건강 지향적 식생활 패턴을 보여주고, 여러 가지 정보를 습득하여 식품 구매에 반영하는 등 식생활 자체에 대한 관심이 높은 성향을 띠는 것으로 나타났다. 이는 안정적 편의 추구형 집단과 비교했을 때 상대적으로 충성 고객이 될 가능성이 높으므로 아이들의 입맛과 시선을 끌 수 있는 식재료 등을 이용한 고급화 및 프리미엄 메뉴 콘셉트로 포지셔닝하여 기존의 충성도가 높은 소비자들의 니즈를 지속해서 충족시켜야 할 것으로 생각된다. 이와 같이 식생활 라이프스타일 유형에 따른 소비자의 특징을 잘 활용한다면 다양한 요구에 부합할 수 있는 차별화된 한식 어린이용 메뉴를 개발할 수 있을 것이라 판단된다. 그러나 본 연구는 편의추출법에 의해 설문 대상자를 선정하였고, 중국의 심양과 베트남의 호치민이라는 지역적 제한점을 갖고 있어 중국과 베트남 대부분의 소비자 니즈를 반영했다고 보기에는 어려움이 있다. 이에 따라 향후 외적 타당도의 저해 요인들을 감소시킬 수 있는 지역적 범위를 확장시킨 조사 설계 연구가 필요할 것으로 생각된다. 또한, 식생활 라이프스타일 유형뿐만 아니라 각 나라별 세분시장을 분석하여 어린이용 한식 메뉴에 대한 구체적인 전략에 대한 연구가 이루어져야 할 것으로 생각된다. Korean restaurants do not have kids’ menus, unlike family or fast food restaurants. Thus, developing various types of Korean-style food menus for kids is needed in the restaurant industry in order to exponentially increase the number of Korean food consumers. The purpose of this study was to group mothers’ food-related lifestyles into clusters and to examine differences in the selection of Korean-style food menus for kids among the different clusters. A customer survey was conducted in 2015, from June 6 to June 22, and it targeted 240 Chinese and Vietnamese mothers who had infants and school-aged kids. However, data from only 216 subjects (recovery ratio 90%) were analyzed. SPSS version 21.0 was used for conducting frequency, importance-performance, factor, descriptive, reliability, and cluster analyses. Additionally, other statistical t-tests were performed, such as paired sample, χ², and independent t-tests. Food-related lifestyles were categorized into five types: exoteric popularity-, stable convenience-, spending taste-, reasonable health-, and planned information-seeking types. Based on these five factors, customers were grouped into two clusters: convenience-seeking and gastronomy-seeking groups. The convenience-seeking group was reluctant to pursue a new culture and sought convenience in terms of food. Therefore, increasing accessibility to Korean food through tasting, promotion of convenience-seeking type, and development of a Korean-style food menu for kids as a Home Meal Replacement product are needed. The gastronomy-seeking group required improvement of the color and appearance of food for kids as well as increases in the amount and convenience of the product. Consequently, developing a specific menu for kids, which includes increasing the amounts of suitable foods and using food materials of various colors, is required.

친환경 유기농 식품을 활용한 한식 건강 메뉴의 이용 실태 및 선택 속성의 중요도 연구

김미자(Mi Ja Kim),박금순(Geum Soon Park) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.4

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose ‘expensive but reliable’ as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were ‘high price’ and ‘finding no difference from ordinary food’. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were ‘fresh’ but had little awareness of other factors such as ‘good value for price’, ‘good visual style’ and ‘various recipes’. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on ‘the price of menu (3.86)’, ‘fresh ingredients (4.03)’, ‘harmony of color (3.65)’ and ‘mood of the day (3.25)’. Research on menu selection revealed that ‘quality of food’ factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

방한 일본 관광객의 한국전통음식 메뉴품질 만족도에 관한 연구

이연정,서윤정,주현식,최수근 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

This study was performed by questionnaire to investigate satisfaction for the menu quality of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are eamestly requested.

장류를 이용하여 조리하는 한식 메뉴에 대한 성인 기호도 조사

부고운(Goun Boo),배현주(Hyun-Joo Bae) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.1

전국의 성인남녀 총 962명을 대상으로 장류를 이용하여 조리하는 한식 메뉴 65종에 대한 기호도를 조사한 결과 전체적으로 기호도가 높은 메뉴는 돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비 순이었고, 전체적으로 기호도가 낮은 메뉴는 가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음 순이었다. 그리고 여자의 기호도가 남자에 비해 유의적으로 높은 메뉴는 잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의 기호도가 여자에 비해 유의적으로 높은 메뉴는 더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개 등 총 19종이었다. 또한 20세 미만 그룹의 기호도가 다른 그룹보다 유의적 높은 메뉴는 콩나물국이었고 20세 이상에서 30세 미만 그룹의 기호도가 유의적으로 높은 메뉴는 육원전이었다. 한편 40세 이상 그룹의 기호도가 유의적으로 높은 메뉴는 갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕 등 총 15종이었다. 그리고 생산 · 서비스직군의 기호도가 다른 그룹보다 유의적으로 높은 메뉴는 동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 · 전문직군과 학생직군은 쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의 기호도가 생산 · 서비스직군보다 유의적으로 높았다. 본 연구 결과는 저나트륨 한식 메뉴 조리법개발을 위한 기초자료로 활용할 수 있을 뿐만 아니라 급식 · 외식업체의 식단 개발 시에 유용하게 적용될 수 있을 것으로 기대된다. This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female"s overall preferences were significantly higher than male"s for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male"s overall preferences were significantly higher than female"s for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production・service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official・professional workers and students were significantly higher than those of production・service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.

베트남 현지 한식당 선택 및 메뉴 선택 속성에 관한 탐색적 연구

김혜영(Hye-Young Kim),박규은(Kyu-Eun Park) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.