Importance-satisfaction analysis of street food sanitation and choice factor in Korea and Taiwan

Nami Joo,Sanghyun Park,Bohee Lee,Jiyoung Yoon 한국영양학회 2015 Nutrition Research and Practice Vol.9 No.3

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents’ importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, χ²-test and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except ‘taste’ were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.

High School Students’ Sugar Intake Behaviors and Consumption of Sugary Processed Food Based on the Level of Sugar-related Nutrition Knowledge in Seoul Area

Nami Joo,Shin-Kyum Kim,Ji-young Yoon 대한지역사회영양학회 2017 대한지역사회영양학회지 Vol.22 No.1

Effects of Korean and US Consumers’ Environmental Concern on Green Restaurant Patronage Intention

Nami Joo,Stephany Sewon Hwang,Jiyoung Yoon 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.4

This study examined the consumers` environmental concerns regarding their green restaurant patronage intention. Questionnaires were distributed in the US and South Korea. Regarding the environmental concerns, only Korean consumers` cognitive environmental concern had a direct effect on the green restaurant patronage intention. It had a mediating effect on the route from behavioral environmental concern to green restaurant patronage intention among US consumers and from cognitive environmental concern to green restaurant patronage intention among Korean consumers. These findings suggest that it is important to encourage customers to dine green by emphasizing the importance of green consumption.

Perceived Leadership Style of Korean Dietitians : Focusing on the Transformational and Transactional Leadership Styles

Yoon Ji-Young,Joo Nami Korean Society of Community Nutrition 2005 Journal of community nutrition Vol.7 No.4

The purpose of this study is to identify the transformational or transactional leadership styles of Korean dietitians. The study was completed with Korean dietitians (n = 268, $67\%$ response) using mail survey. The leadership styles were divided into transformational (including charisma, intellectual stimulation, individualized consideration) and transactional (contingent reward, management by exception) leadership found in the several literature. Overall, the score of Korean dietitians' transactional leadership was higher than that of the transformational leadership (p < .05). Among three sub-dimensions of the transformational leadership styles, the score of 'individualized consideration' was higher than 'charisma' and 'intellectual stimulation'. Between two sub-dimensions of the transactional leadership styles, Korean dietitians used more 'management-by-exception' than 'contingent reward'. ANOVA results suggested that the transformational leadership was more likely to be used by the younger dietitians, while the transactional leadership was more likely to be used by the older dietitians (p < .05). Data showed that dietitians having 3-6 year dietetic experience used more transformational leadership than other experienced dietitians (p < .05). It was also found that the Korean dietitians' leadership styles were influenced by the type of dietetic practice area. Data showed that 'charisma', 'intellectual stimulation', 'individualized consideration' and 'contingent reward' were more likely to be used by Korean dietitians from school than by dietitians from health. care and industry (p < .05). This study will be useful for dietitians to guide the application of appropriate leadership style in order to increase employees' job satisfaction as well as organizational performance. (J Community Nutrition 7(4) : $207\∼214$, 2005)

[P3-08] Development and application of boiled liquid with soy sauce using natural seasoning

Nami Joo,Hee Sun Jeong,Sang Hyun Park,Sun-Mee Lee,Eun Kyung Jung,So Yeon Park,Seojin pyo,Ji-Young Yoon 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11

천연조미료 이용 간장 조림액 개발 및 적용

주나미,정희선,윤지영,박상현,이선미,정은경 숙명여자대학교 건강·생활과학연구소 2009 生活科學硏究誌 Vol.- No.26

천연조미료 이용 고추장양념 개발 및 적용

주나미,정희선,윤지영,박상현,이선미,정은경 숙명여자대학교 건강·생활과학연구소 2009 生活科學硏究誌 Vol.- No.26

This study was conducted to develop and apply Kochu,jang sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0).Two factors of Kochujang sauce were KobuJang and fruit slurry.Nine KobuJang sauces were produced with various compounding ratio of Kochtgcmg and fruit slurry and sensory evaluations were performed. Items of sensory evaluation were color, sweetness, spicy, viscosity, overall quality. Color(4.72±1.24) Sweetness (4.28±1.46), spicy(4.84±1.28), overall quality(4.71±1.16) ofa sample(Kochtgimg 460g, fruit slurry 200g) got the highest scores. So a sample(Kochtgimg 460g fruit slurry 200g) was applied to KobuJang sauce stir-fried pork. KobuJang sauce stir-fried pork using natural seasoning and KobuJang sauce stir-fried pork using artificial KobuJang sauce were prepared and performed sensory evaluation. Items of sensory evaluation were taste, flavor, harmony, overall quality.As a result, all sensory items score of KobuJang sauce stir-fried pork using natural seasoning were significantly higher than that using artificial seasoning. Therefore, availabilityof KobuJang sauce using natural seasoning was confirmed.

High School Students' Sugar Intake Behaviors and Consumption of Sugary Processed Food Based on the Level of Sugar-related Nutrition Knowledge in Seoul Area

Joo, Nami,Kim, Shin-Kyum,Yoon, Ji-young The Korean Society of Community Nutrition 2017 대한지역사회영양학회지 Vol.22 No.1

Objectives: The present study aimed to investigate high school students' sugar intake behaviors, the status of consuming sugary processed foods, the awareness of sugar, and the experience and interest in sugar-related education based on the level of sugar-related nutrition knowledge. Methods: In this study, five high schools were selected in Seoul, Korea, and a survey was conducted in 400 students on the level of sugar-related nutrition knowledge and sugar intake status. A total of 349 questionnaires were used for the final analysis. For statistical analysis, descriptive statistics was performed; a t-test, ${\chi}^2$ test, and Friedman test were used for comparative analysis. Results: The study results showed a positive association between the knowledge level of sugar and the appropriate sugar intake behavior and sugary food choices. The group with more nutrition knowledge on sugar was found to have good eating habits and to eat less sugary food. The main sources of sugar were beverages, confectionary, and bakery goods in the corresponding order, irrespective of the level of nutrition knowledge related to sugar. A significant difference was found in the groups' awareness of the sugar content of the drinks with 89.4% for the higher-knowledge group, and only 81.5% for the lower-knowledge group (p < 0.05). Results also showed that 43.9% of the higher-knowledge group and 36.4% of the lower knowledge group were interested in participating in education on sugar. Conclusions: This study result indicated the need to help adolescents to avoid excessive sugar intake from only certain favorite foods. Therefore, it is necessary to seek a systematic foundation for participatory education in order for them to maintain a low sugar intake in daily life and lead healthy eating habits by increasing their level of sugar-related information and knowledge.

식품영양학 전공자를 위한 인턴십 교육 프로그램 개선방안

주나미,윤지영,김옥선,정현아,박상현,고영주,조기원 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means. standard deviations. frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group. and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.

Impact of Stress on Subway Station Workers’ Health Concern and Dietary Behavior in the Seoul Metro

Jiyoung Yoon,Mieun Hyeon,Nami Joo 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.6

This study examined the effects of job stress on the dietary habits of subway station personnel experiencing a high level of stress. The participants were 209 subway station workers who completed a survey as part of the baseline data collection. The questionnaire consisted of general items and questions regarding their health concerns and lifestyle, dietary habits and behaviors, diet practice, and job stress. The general characteristics of the subjects and their dietary habits in relation to job stress, vegetative behavior, and practice of dietary guidelines were assessed by χ<SUP>2</SUP> analysis or ANOVA. The most stressful aspects of the job were related to organizational culture and compensation. In the high stress group, the frequency of coffee ingestion and junk food consumption were significantly higher than in the other groups (p<0.05). Nine out of the 21 Korean dietary action guides were related to the job stress level, including eating a variety of foods, eating less fat, maintaining a balanced diet, and trying to exercise (p<0.05). In the case of the high stress group, there is a high possibility of developing an undesirable eating habit, that can cause health problems. Therefore, it will be necessary to implement education and publicity programs on the proper management of eating habits, together with stress control measures, for occupational groups with high stress intensity such as station workers.