Korean Journal of Community Nutrition

Weon Sun Shin

3 Articles

[English]
Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea: Soojin Park, Dong Ju Kim, Weon Sun Shin; Korean J Community Nutr 2012;17(6):782-794. Published online December 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.6.782

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

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Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics
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Korean Journal of Food and Cookery Science.2018; 34(2): 163. CrossRef
Survey on the Status and Needs of Korean Food Consumption for the Development of Home Meal Replacement for Chinese and Japanese
Gyusang Han, Jiyu Choi, Sooyoun Kwon
Journal of the East Asian Society of Dietary Life.2017; 27(4): 420. CrossRef
A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
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Korean Journal of Community Nutrition.2017; 22(1): 53. CrossRef
Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree
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A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea
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Preparation and Stability of Capsaicin-loaded Nanoemulsions by Microfluidazion
Min-Ji Kim, Soo-Jeong Lee, Chong-Tai Kim
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Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
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Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
Su-Gyeong Jo, Soh Min Lee, Kyung-Hyun Sohn, Kwang-Ok Kim
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Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire
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Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American
Eun-Mi Kim, Sang-Hee Seo, Chang-Keun Kwock, Eun-Jung Lee, Seug-Hee Wie
Korean journal of food and cookery science.2013; 29(5): 463. CrossRef

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[English]
Survey on Present Use and Future Demand for the Convenience Food in the Elderly Group: Ji Young Park, Ji Na Kim, Wan Soo Hong, Weon Sun Shin; Korean J Community Nutr 2012;17(1):81-90. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.81

Abstract PDF PubReader

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70~74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

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Development and Application of an Evaluation Framework for Elderly-friendly Home Meal Replacements
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Analysis of Food Preference, Recognition and Experience of Elderly Foods among Elderly People
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Study on Demand Elderly Foods and Food Preferences among Elderly People at Senior Welfare Centers in Seoul
Kwang-Jin Shin, Eun Jung Lee, Seung-Joo Lee
Journal of the East Asian Society of Dietary Life.2016; 26(1): 1. CrossRef
A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee
Korean Journal of Community Nutrition.2016; 21(1): 65. CrossRef
Demand for Elderly Food Development: Relation to Oral and Overall Health -Focused on the Elderly Who Are Using Senior Welfare Centers in Seoul-
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Journal of the Korean Society of Food Science and Nutrition.2015; 44(3): 370. CrossRef
Importance-Performance and Willingness to Purchase Analyses of Home Meal Replacement Using Eco-Friendly Food Ingredients in Undergraduates according to Gender
Young-Gil Jeong, In-Seon Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1873. CrossRef
A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly
Ji-Eun Jang, Ji-Na Kim, Soojin Park, Weon-Sun Shin
Journal of the Korean Society of Food Culture.2014; 29(2): 163. CrossRef
The Perception of Aseptic Foods in Cancer Patients
Kyung-A Lee, Eun-Joo Son, Beom-Seok Song, Jae-Hun Kim, Ju-Woon Lee, Eun-Soon Lyu
Journal of the Korean Society of Food Science and Nutrition.2013; 42(2): 203. CrossRef
Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010
Ji Eun Park, Hee Jung An, Sung Ug Jung, Yoonna Lee, Cho-il Kim, Young Ai Jang
Journal of Nutrition and Health.2013; 46(3): 285. CrossRef

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[English]
A Comparison Study on Perception of Body Image and Dietary Habits of High School Students between Urban and Rural Areas: You Kyung Kim, Weon Sun Shin; Korean J Community Nutr 2008;13(2):153-163. Published online April 30, 2008

Abstract PDF: The objective of this research was to study the differences between urban and rural areas high school students in body image and dietary habits. The number of subjects in Seoul and Kyungkido were 902. Based on self-reported height and weight, there was no significant difference between the urban and rural students. However, the rate of obesity was significantly higher in males, whereas the rate of underweight was significantly higher in females, especially for urban females (p < 0.05). Their ideal body image ratio as skinny or slender-type was 91.6% (urban) and 95.7% (rural) for male category while 100% (urban) and 99.4% (rural) for females. Urban females had a strong preference for a skinny body (p < 0.05). Rural students were more highly interested in weight control than urban students were, but they appeared not to care their health. In addition, they had significantly lower levels of weight control knowledge and dietary attitude score (p < 0.001). Subjective assessment of body weight appeared to be more important in terms of body satisfaction, weight control knowledge and dietary attitude than actual measurement of body mass index. Significant test revealed that weight control knowledge was related to dietary attitude (p < 0.01). (p < 0.01).

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