Korean Journal of Community Nutrition

[Korean]
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study: Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim; Korean J Community Nutr 2023;28(6):449-465. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.449

Abstract PDF: Objectives
This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea.
Methods
Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28.
Results
Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit.
Conclusions
These findings highlight the need to improve food variety and diversity in the Center for Children’s Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

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[Korean]
Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information: EunSol Her, Carl Behnke, Barbara Almanza; Korean J Community Nutr 2021;26(3):155-166. Published online June 30, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.3.155

Objectives
Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners’ menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition.
Methods
A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers’ level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses.
Results
Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium.
Conclusions
The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners’ healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers’ menu-decisions.

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Eating contexts encourage sustainable food choices: The mediating role of the symbolic meanings of foods
Chujun Wang, Xiaoang Wan
Appetite.2025; 207: 107896. CrossRef

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[English]
Evaluation of Nutritional Content in Convenience Store Lunchboxes by Meal Type, Price, and Store Brand: Jin-Seon Park, Young-Hee Han, Taisun Hyun; Korean J Community Nutr 2020;25(4):280-290. Published online August 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.4.280

Abstract PDF

Objective
This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand.
Methods
In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range.
Results
Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/ legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand.
Conclusions
Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

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Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price
Changgyu Cho, Youngmin Nam, Hye-Jong Yoo
Korean Journal of Community Nutrition.2022; 27(2): 105. CrossRef
Factors Influencing Convenience Food Choices based on the Health Consciousness of Chinese Students in South Korea
SongLin Bai, Youngmi Lee, Kyounghee Song, Yujin Lee
Journal of the East Asian Society of Dietary Life.2022; 32(3): 169. CrossRef
Studies of Selection Attributes for Lunch Boxes (Dosirak) Using Conjoint Analysis among Single Men
A Reum Han, Sung Suk Chung, Jeong Ok Rho
Journal of the Korean Society of Food Science and Nutrition.2021; 50(8): 884. CrossRef

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[English]
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning: Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam; Korean J Community Nutr 2018;23(5):411-423. Published online October 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.5.411

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet.
METHODS
Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association.
RESULTS
The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 â€˜whole grainsâ€™, 3 â€˜refined grainsâ€™, 2 â€˜sugarsâ€™, 9 â€˜vegetablesâ€™, 3 â€˜starchy vegetablesâ€™, 2 â€˜fruitsâ€™ and 1 â€˜high sugar fruitsâ€™. The protein food group includes 3 â€˜plant protein foodsâ€™, 3 â€˜animal protein foods (low-fat)â€™, and 1 â€˜animal protein foods (high-fat)â€™. The fat food group consists of 2 â€˜oils and nutsâ€™ and 1 â€˜solid fatsâ€™. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber.
CONCLUSIONS
The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

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The association between COVID-19 and changes in food consumption in Korea: analyzing the microdata of household income and expenditure from Statistics Korea 2019–2022
Haram Eom, Kyounghee Kim, Seonghwan Cho, Junghoon Moon
Journal of Nutrition and Health.2024; 57(1): 153. CrossRef
Development of a food exchange atlas for Sri Lankan adults
Ranil Jayawardena, Dhanushya T. Jeyakumar, Manoja Gamage
Journal of Food Composition and Analysis.2023; 118: 105154. CrossRef
Development and validation of a nutrition literacy assessment tool for young adults
Seokyoung Ahn, Bogyeong Kim, Mihyang Um, Yookyung Park, Seunghee Kye
Journal of Nutrition and Health.2020; 53(2): 175. CrossRef
A Study on Decision Making by Visualization with Food Nutrition Information
Sang-heon Oh, Sung-Hee Kim
Journal of Digital Contents Society.2020; 21(2): 357. CrossRef

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[English]
Comparison and Analysis of Dieting Practices Using Big Data from 2010 and 2015: Eun Jin Jung, Un Jae Chang; Korean J Community Nutr 2018;23(2):128-136. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.128

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OBJECTIVES
The purpose of this study was to compare and analyse dieting practices and tendencies in 2010 and 2015 using big data.
METHODS
Keywords related to diet were collected from the portal site Naver from January 1, 2010 until December 31, 2010 for 2010 data and from January 1, 2015 until December 31, 2015 for 2015 data. Collected data were analyzed by simple frequency analysis, N-gram analysis, keyword network analysis, and seasonality analysis.
RESULTS
The results show that exercise had the highest frequency in simple frequency analysis in both years. However, weight reduction in 2010 and diet menu in 2015 appeared most frequently in N-gram analysis. In addition, keyword network analysis was categorized into three groups in 2010 (diet group, exercise group, and commercial weight control group) and four groups in 2015 (diet group, exercise group, commercial program for weight control group, and commercial food for weight control group). Analysis of seasonality showed that subjects' interests in diets increased steadily from February to July, although subjects were most interested in diets in July in both years.
CONCLUSIONS
In this study, the number of data in 2015 steadily increased compared with 2010, and diet grouping could be further subdivided. In addition, it can be confirmed that a similar pattern appeared over a one-year cycle in 2010 and 2015. Therefore, dietary method is reflected in society, and it changes according to trends.

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A Study on Diet Perceptions and Trends Before and After COVID-19 Using Big Data Analysis
Eunjung Lee, Hyosun Jung, Jina Jang
Journal of the Korean Society of Food Science and Nutrition.2023; 52(6): 659. CrossRef
Trends for weight control strategies in Korean adults using the Korea National Health and Nutrition Examination Survey from 2007 to 2017
Chunhoo Cheon, Bo-Hyoung Jang
EXPLORE.2021; 17(4): 320. CrossRef
Seasonal variation of patulous Eustachian tube diagnoses using climatic and national health insurance data
S Lee, S-W Choi, J Kim, H M Lee, S-J Oh, S-K Kong
The Journal of Laryngology & Otology.2021; 135(8): 695. CrossRef

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[English]
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015: Youngnam Kim; Korean J Community Nutr 2017;22(4):279-288. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.279

Abstract PDF PubReader

OBJECTIVES
Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in â€˜DRI for Koreans 2015â€™ were analyzed to verify whether such expectation was fulfilled.
METHODS
Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in â€˜DRI for Koreansâ€™. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the â€˜DRI for Koreans 2015â€™.
RESULTS
Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were â‰¥ 40% by food groups were as follows: grain group in energy and carbohydrate; meatÂ·fishÂ·eggÂ·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milkÂ·dairy products group in calcium.
CONCLUSIONS
RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fatÂ·sugar food group assigned in Target Pattern and condiment.

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A Causal Relationship between Vitamin C Intake with Hyperglycemia and Metabolic Syndrome Risk: A Two-Sample Mendelian Randomization Study
Meiling Liu, Sunmin Park
Antioxidants.2022; 11(5): 857. CrossRef
Inverse association of a traditional Korean diet composed of a multigrain rice-containing meal with fruits and nuts with metabolic syndrome risk: The KoGES
Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Myung-Sunny Kim, Sunmin Park, Hye Jeong Yang
Frontiers in Nutrition.2022;[Epub] CrossRef

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[English]
The Development of Institutional Food-Service Menu with Temple Food: Sim Yeol Lee, Jin A Kim; Korean J Community Nutr 2015;20(5):338-350. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.338

Abstract PDF PubReader

OBJECTIVES
This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu.
METHODS
To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice.
RESULTS
Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred.
CONCLUSIONS
The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

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Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
Choong-Sun Lim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(4): 331. CrossRef
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef
Age, sex, and the association of chronic kidney disease with all-cause mortality in Buddhist priests
Hyo Jin Kim, Yunmi Kim, Sejoong Kim, Ho Jun Chin, Hajeong Lee, Jung Pyo Lee, Dong Ki Kim, Kook-Hwan Oh, Kwon Wook Joo, Yon Su Kim, Deuk-Young Nah, Sung Joon Shin, Kyung Soo Kim, Jae Yoon Park, Kyung Don Yoo
Medicine.2018; 97(45): e13099. CrossRef
Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef
A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
Yang-Su Moon, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(1): 53. CrossRef
A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
Su-Jin Han, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(5): 387. CrossRef

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[English]
Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students: Ha Yeon Lee, Youngnam Kim; Korean J Community Nutr 2014;19(3):274-282. Published online June 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.3.274

Abstract PDF PubReader

OBJECTIVES
The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning.
METHODS
The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0.
RESULTS
The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milkdairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C.
CONCLUSIONS
Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

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Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean Journal of Community Nutrition.2018; 23(5): 411. CrossRef
Designing optimized food intake patterns for Korean adults using linear programming (I): analysis of data from the 2010~2014 Korea National Health and Nutrition Examination Survey
Kana Asano, Hongsuk Yang, Youngmi Lee, Jihyun Yoon
Journal of Nutrition and Health.2018; 51(1): 73. CrossRef
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean Journal of Community Nutrition.2017; 22(4): 279. CrossRef
Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(2): 87. CrossRef
Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(1): 21. CrossRef

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[English]
Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel: Dongjun Lee, Jae Cheol Lee, Mi Hyun Kim; Korean J Community Nutr 2013;18(5):505-514. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.505

Abstract PDF PubReader

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

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Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
Yeong-Mi Park, Yang-Sook Ko, Insuk Chai
Journal of Nutrition and Health.2018; 51(2): 177. CrossRef
Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants
Ji-Yeon Nam, Wan-Soo Hong
Korean journal of food and cookery science.2015; 31(1): 53. CrossRef
How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility
Kiwon Lee, Youngmi Lee, Sooyoun Kwon
International Journal of Hospitality Management.2015; 46: 112. CrossRef
Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city
Mi Hyun Oh, Jeong-sook Choe, Young Kim, Sang Eun Lee, Hee Young Paik, Mi Jin Jang
Journal of Nutrition and Health.2014; 47(6): 463. CrossRef
Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea
Jin Kim, Hee Jung Lee, Hyun Jung Lee, Sun Ha Lee, Jee-Young Yun, Mi-Kyeong Choi, Mi-Hyun Kim
Clinical Nutrition Research.2014; 3(1): 24. CrossRef

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[English]
Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition: Youngmi Lee, Meeyoung Kim, Hae Kyung Chung, Haeng Ran Kim, Jae Eun Shim, Hyeyeong Cho, Jihyun Yoon; Korean J Community Nutr 2013;18(4):386-401. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.386

Abstract PDF PubReader

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.

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Seo Ha Lee, Insun Kang, Bo Kyung Kwon, Hyo Bin Im, Min A Lee
Journal of the Korean Society of Food Science and Nutrition.2024; 53(10): 1084. CrossRef
Co-occurrence network and pattern of school lunch using big data and text-mining using data from the 2021–2023 school meal menu information on the NEIS open educational information portal: an exploratory study
Hyeyun Kang, Jimi Kim
Korean Journal of Community Nutrition.2024; 29(6): 514. CrossRef
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef
Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul
Yanghee Park, Jihyun Yoon, Sang-Jin Chung
Journal of Nutrition and Health.2020; 53(6): 663. CrossRef
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean Journal of Community Nutrition.2018; 23(5): 411. CrossRef
Analysis of Korean Traditional Dietary (Hansik) Consumption Patterns Focusing on Households’ Characteristics
Yeyoung Lee, Yuna Kim, Sung-Eun Yoo, Kwansoo Kim, Donghwan An
Journal of the East Asian Society of Dietary Life.2018; 28(6): 453. CrossRef
Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission
Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka
Journal of Ethnic Foods.2017; 4(2): 94. CrossRef
An iodine database establishment and iodine intake in Korean adults: Based on the 1998~2014 Korea National Health and Nutrition Examination Survey
Yu Mi Ko, Yong Seok Kwon, Yoo Kyoung Park
Journal of Nutrition and Health.2017; 50(6): 624. CrossRef
Needs Assessment for Dietary Education Program Focused on the Increase of HAN-SIK (Korean Food) Consumption in Children and Adolescents Living in Jeonbuk and Gyunggi Areas
Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
The Development of Institutional Food-Service Menu with Temple Food
Sim-Yeol Lee, Jin-A Kim
Korean Journal of Community Nutrition.2015; 20(5): 338. CrossRef

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[English]
Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size: Jung Ok Kim, Youngnam Kim; Korean J Community Nutr 2013;18(4):333-343. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.333

Abstract PDF PubReader

It is important to prepare and execute the menu plan for proper and balanced intake of nutrients in the adolescence. This study investigated the new approach for planning menu by ordinary meal pattern based on cooked foods groups. The amounts of cooked foods in the menu plan assumed to be single serving size. The middle school second graders participated for the study. A total of 313 questionnaires were analyzed using CAN-pro 3.0 and SPSS WIN 12.0 program. The average content of energy in the menu plan was 2,453 kcal, the average ratios of energy contribution by carbohydrate, protein and fat were 54.3%, 17.9%, 27.8%, respectively. A total of 56.9% menu plans (94.9% of male and 8.7% of female students') were below the lowest limit of optimum carbohydrate energy ratio of 55%. A total of 29.1% menu plans (33.1% of male and 23.9% of female students') were exceed the highest limit of optimum fat energy ratio of 30%. The NAR of minerals and vitamins were all 1.0 except for calcium (0.92) and folate (0.88). When INQ of the individual cooked food groups were calculated, kimch was the highest in all minerals and vitamins examined, suggesting that kimch may be the best source for all minerals and vitamins, including calcium and folate with the minimum change in energy content. In conclusion, the menu plan by ordinary meal pattern in this study was low in carbohydrate, high in fat, and contained enough minerals and vitamins except for calcium and folate for middle school students.

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Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving
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Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls
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Validation of Nutrient Intake Estimation based on One Serving Size
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Ha Yeon Lee, Youngnam Kim
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[English]
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety: Hye Young Kim, Il Sun Yang, In Sook Chae, Bo Sook Yi, Moon Kyung Park, Ha Young Kim, Tae Seok Kang, Dong Gil Leem, Jin Ha Lee, Hae Young Lee; Korean J Community Nutr 2013;18(3):243-256. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.243

Abstract PDF PubReader

The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.

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A Study of Food Safety Knowledge for Sustainable Foodservice Management of Childcare Centers in South Korea Using Importance–Performance Analysis
Jeong-Sil Choi, Se-Young Ju
International Journal of Environmental Research and Public Health.2022; 19(15): 9668. CrossRef
The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -
Kyung-Min Lee, Min-Sun Jeon
Korean Journal of Community Nutrition.2018; 23(6): 496. CrossRef
Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
Se-Young Ju, Wan-Soo Hong
Korean Journal of Food and Cookery Science.2018; 34(4): 404. CrossRef
Analysis of Sanitary Safety Management Improvement for Children’s Food service in Chilgok-gun Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2018; 28(5): 345. CrossRef
Comparison of nutrients and food intakes of young children according to lunch places: based on the fifth Korea National Health and Nutrition Examination Survey
Young-Sun Choi
Journal of Nutrition and Health.2018; 51(3): 254. CrossRef
Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619. CrossRef
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
Korean journal of food and cookery science.2015; 31(6): 764. CrossRef
Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul: Difference between Associate Members and Regular Members
Yoon-Jae Yoon, Sooyoun Kwon, Serin Go, Jiyoon Kim
Journal of the East Asian Society of Dietary Life.2015; 25(4): 703. CrossRef
Effects of an Education Program on Sanitation Status at Centers for Children's Food Service Management: Focusing on Jung-gu and Dong-gu regions of Daejeon Metropolitan City
Yu-Jin Seo, Min-Sun Jeon
Korean Journal of Community Nutrition.2015; 20(6): 447. CrossRef
Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
Eun Hye Park, Young Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881. CrossRef

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[English]
Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea: Sooyoun Kwon, Youngmi Lee, Soyoung Kim, Jinyoung Kim, Jihyun Yoon; Korean J Community Nutr 2012;17(1):91-100. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.91

Abstract PDF PubReader

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

Citations

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Investigation of the Management of Foodservice Facilities inCommunity Child Centers in Daegu and Gyeongbuk Area
Suk-Hyeon Park, Hyeon-A Jung
Journal of the East Asian Society of Dietary Life.2017; 27(4): 459. CrossRef
Food Service Status at Community Child Care Centers in Busan
Jeong-Sook Lee
Journal of the Korean Dietetic Association.2014; 20(1): 50. CrossRef

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[English]
Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls: A Rom Kim, Mi Jeong Kim, Youngnam Kim; Korean J Community Nutr 2011;16(3):375-385. Published online June 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.3.375

Abstract PDF PubReader

The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.

Citations

Citations to this article as recorded by

Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean Journal of Community Nutrition.2017; 22(4): 279. CrossRef
Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(2): 87. CrossRef
Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(1): 21. CrossRef
Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
Ha Yeon Lee, Youngnam Kim
Korean Journal of Community Nutrition.2014; 19(3): 274. CrossRef
Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size
Jung-Ok Kim, Youngnam Kim
Korean Journal of Community Nutrition.2013; 18(4): 333. CrossRef
Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety
Hye-Young Kim, Il-Sun Yang, In-Sook Chae, Bo-Sook Yi, Moon-Kyung Park, Ha-Young Kim, Tae-Seok Kang, Dong-Gil Leem, Jin-Ha Lee, Hae-Young Lee
Korean Journal of Community Nutrition.2013; 18(3): 243. CrossRef

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[English]
Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls: Eon Kyoung Lee, Young Sun Choi, Bok Seon Bae; Korean J Community Nutr 2011;16(2):265-277. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.265

Abstract PDF PubReader

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

Citations

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Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea
Meeyoung Kim, So-young Kim, Jihyun Yoon
Journal of the East Asian Society of Dietary Life.2017; 27(2): 137. CrossRef
Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus
Ji-Hye Seong, Mi Jeong Kim
Journal of the East Asian Society of Dietary Life.2017; 27(4): 387. CrossRef
Calcium and Milk Intake of Elementary School Students from School Foodservices - Focus on the Gyeongsangbukdo Province -
Sun-Hee Park, Kyeung-Soon Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2014; 20(1): 12. CrossRef
Characteristics of School Menus from the Daegu and Gyeongbuk Area
Seon Woo Ahn, Mi-Kyung Choi
Journal of the Korean Society of Food Science and Nutrition.2013; 42(6): 983. CrossRef

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[English]
A Comparative Study on the Designer-Oriented Current Status of Menu Book Designs in the Restaurants of Incheon Area: Sunja Kwon, Joon Hyun Lee; Korean J Community Nutr 2010;15(2):253-265. Published online April 30, 2010

Abstract PDF: The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average 2.74 +/- 0.45(3-point scale). The harmony of menu book design with restaurants was average 2.46 +/- 0.51 (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p < 0.001), and did not classify menus by groups (p < 0.001) in general. In addition, profit-making menus were not properly emphasized (p < 0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool.

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[English]
Possibility Analysis of a Rice Based Bread by Analyzing Customers' Needs of Menus for School Foodservice: So Jung Lee, Min A Lee, Il Sun Yang, Hae Young Lee; Korean J Community Nutr 2009;14(5):545-555. Published online October 31, 2009

Abstract PDF: School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

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[English]
Perception of Nutrition Labeling on Restaurant Menus among Adults in Suwon: Chun Young Sohn; Korean J Community Nutr 2009;14(4):420-429. Published online August 31, 2009

Abstract PDF: The purposes of this study were to investigate the perception of nutrition labeling on restaurant menus, and to analyze the differences among subject's characteristics, eating-out behaviors, and dietary attitudes. Information concerning general characteristics, health status, eating-out behaviors and dietary attitudes of subjects was collected by a structured questionnaire. From January 5th to February 27th in 2009, 406 questionnaires were completed by 157 males and 249 females. Statistical analyses were performed using by SPSS 14.0 package program. The perception of the importance of nutrition labeling was 3.89, while knowledge of whether restaurants provided sufficient nutrition information scored 2.26 indicating that being highly conscious of nutrition labeling, respondents did not view the supplied information as sufficient. Nutritional perception was greater in females and varied in both genders with age and health status. Significant differences concerning the perceptions of nutrition labeling were evident, based on eating-out behaviors and dietary attitudes. The results imply that nutrition labeling on restaurant menus should be based on consumer characteristics. Relevant nutrition labeling might help improve health by encouraging proper dietary habits and providing valuable nutritional information. Recognition of the importance of nutrition labeling and strategic implementation of labeling in menus would be prudent strategies for restaurant managers.

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[English]
The Development of Website-based Food and Nutrition for Women: Ah Ram Jung, Na Mi Joo; Korean J Community Nutr 2008;13(3):359-366. Published online June 30, 2008

Abstract PDF: This study has two section, one is design and development of website, the other is evaluation of website quality. The website was designed to have three web contents, Nutrition education for women's health, Food information for women, and Menus for women's health. In nutrition education for women's health, women were divided by healthy women, pregnant and nursing women, and patients. In Food information for women, I offer food information for the purpose of inducing women to have food intake for healthy lives. In Menus for women's health, 299 menus were selected by preference evaluation and menu evaluation. The website was developed through this study. The main menu consists of 3 web contents of nutrition education for women's health, food information for women, menus for women's health and this site also contain Q & A. In the quality valuation process by a group of experts, all respondents highly esteemed the quality of the website used in this study reward grading in higher than 3 points (in general).

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[English]
Dietary Pattern by Sex and Age with Menu Analysis Using 1998, 2001 National Health and Nutrition Survey of Korea: Jihyun Choi, Hyun Kyung Moon; Korean J Community Nutr 2007;12(6):798-814. Published online December 31, 2007

Abstract PDF: The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice + soup + kimchi" and "rice + stew + kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.

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[English]
Analysis of Menu Patterns of Noodle Meals in the School Foodservices in Busan and Gyeongnam Province: Seok Young Kim, Seon Hwa Choi, Ye Sung Shin; Korean J Community Nutr 2007;12(1):106-113. Published online February 28, 2007

Abstract PDF: The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet (http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was "main dish + starchy food & dessert + fruit & beverage + kimchi" Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was "main dish + side-dish + starchy food & dessert + fruit & beverage + (kimchi)" . For the Bibimmeon and the spaghetti meals "main dish + soup + starchy food & dessert + fruit & beverage + kimchi" was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Corndog, Mandu, Ttok, Matang, and doughnut were preferred food items as a "starchy food & dessert" with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost, food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

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[English]
Evaluation of Menus Using Antioxidant-Rich Foods at a Congregate Meal Program for the Korean Elderly: Seon Joo Park, Hae Jeung Lee, Haymie Choi; Korean J Community Nutr 2006;11(6):761-770. Published online December 31, 2006

Abstract PDF: The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A, vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons/day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber, calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

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[English]
Using Activity-Based Cost in Menu Engineering for Restaurant Menu Analysis: Bong Shik Lee, Seo Young Shin, Mi Kyung Choi; Korean J Community Nutr 2006;11(5):642-649. Published online October 31, 2006

Abstract PDF: The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spearman's rho revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.

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[English]
Food Preference Test of the Korean Elderly Menu Development: Seon Joo Park, Hae Jeung Lee, Wan Soo Kim, Jae Yeon Lim, Haymie Choi; Korean J Community Nutr 2006;11(1):98-107. Published online February 28, 2006

Abstract PDF: 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.

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[English]
Comparison of Nutrient Intake and Meal Service Satisfaction of Elderly at the Local Community Centers:Free and Reduced Meal Service Charge: Bong Soon Choi, Sun Young Kwon, Ju Young Seo, In Sook Lee, Hee Ja Lee; Korean J Community Nutr 2005;10(3):303-310. Published online June 30, 2005

Abstract PDF: The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with congregate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K). According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly of F service center showed higher % RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community center with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.

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[English]
Developing Breakfast Menus for Most Easily Breakfast-Skipping Groups: Sim Yeol Lee, Yeon Sook Lee, Jung Sook Park, Young Hee Bai, Young Ok Kim, Young Sook Park; Korean J Community Nutr 2004;9(3):315-325. Published online June 30, 2004

Abstract PDF: This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16 - 19 years old high school male student, 20 - 29 years old female who have job or college students, 20 - 29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to 1/3 of RDA, while the energy level to 1/4 of RDAs. Most frequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

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[English]
Identifying the Customers' Menu Selection Attributes in Food Court-Styled B & I Foodservice Operation: Hae Young Lee, Sun Jung Ahn, Il Sun Yang; Korean J Community Nutr 2004;9(2):183-190. Published online April 30, 2004

Abstract PDF: This study was designed to identify how customers considered menu selection attributes on menu choice, and so the instrument for measuring that question was developed and menu selection behavior types were analyzed by customers' characteristics. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8361, which indicated to be highly reliable. Construct validity was assessed by principal components factor analysis with a Varimax rotation to identify underlying dimensions of menu selection and then four factors explaining 55.618% of the total variance were found. These factors were labeled as 'quality of meals', 'attractiveness of meals', 'healthfulness of meals' and 'variety of meals', respectively. As a result of analysis on menu selection factors, 'quality of meals'(3.82 out of 5) was the highest consideration followed by 'variety of meals'(3.51), 'healthfulness of meals'(3.49) and 'attractiveness of meals'(3.34), so that menu marketing approaches in the perspective of quality of meals would do lead customers' selection rates, customer satisfaction and then sales highly. Frequent visitor selected menu indifferently but customers who were interested in food and menu highly, who perceived meals' quality highly, and who were satisfied with overall foodservice did with concern. On the basis of these results of study for the target of food court-style B & I foodservice operation, which was introduced as an ideal model in future foodservice market by the concept of 'customer's selection right', the following study related with customers' meal patterns and perception of foodservice by menu selection attributes would be able to predict the chances for success of food court-style foodservice operations.

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[English]
A Case Study on Quality Improvement of the Food Services for Patients: Focused on Satisfaction Offered Menu and Differentiated Service: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2004;9(2):225-232. Published online April 30, 2004

Abstract PDF: The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients' tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p <0.05), "Satisfaction with offered menus" (p <0.05), "Kindness of meal serving assistants" (p <0.05) and "Cleanliness of clothes & features" (p <0.05) of VIP ward were significantly higher than those of a general ward.

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[English]
Compliance and Need Assessment for Diet Therapy among Diabetics and Their Caregivers: Gwang Soon Park, Sun Yung Ly; Korean J Community Nutr 2003;8(1):91-101. Published online February 28, 2003

Abstract PDF: The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate management for long-term blood glucose control and difficult-to-manage cases appeared to be diet therapy, physical activity, medical treatment and folk remedies, in that order. The most important educational avenues for diet therapy were books, magazines and TV. Most respondents were educated in diet therapy within a year after diagnosis and had practiced diet therapy for over four years. The most common diet therapy practices were food selection and quantity control. Of the specific problems in practicing diet therapy, time and labor, taste, and meal planning appeared to be equally difficult factors. The prevailing diet therapy skills were controlling food amounts at breakfast and supper, and selecting food for lunch and refreshments. Respondents practicing both skills were about 20% of the participants; this shows the need to improve the current situation. The nutrients most frequently considered in diet therapy practice were simple sugars (sugar and sweet foods), total fats and cholesterol. Since the perception of the role of dietary fiber among respondents was very low, nutrition education about the importance of dietary fiber and food sources of dietary fiber was needed. Diabetics seemed to be concerned about diabetic menus. Three difficult problems in planning diabetic menus were daily menu planning, patient's preferences, and the calculation of calories. As a means of nutrition counseling, they preferred interviews. The higher the educational status and the lower the age, the higher the preference was for internet or PC counseling. Therefore, it is necessary to develop nutrition educational programs so that diabetics can obtain practical knowledge of diet therapy. Furthermore, it is also necessary to develop additional means of informing diabetics about menu planning, while still considering Korean dietary behavior.

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[English]
Development and Application of Menu Engineering Technique for University Residence Hall Foodservice: Il Sun Yang, Hae Young Lee, Seo Young Shin, Hyun Wook Do; Korean J Community Nutr 2003;8(1):62-70. Published online February 28, 2003

Abstract PDF: This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%). The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. 'STAR' items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for 'PLOWHORSE' menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for 'PUZZLE' items to be changed in the menu combination, improve recipe, and promote menu. The last 'DOG' items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

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