Analytic Hierarchy Process approach to estimate weights of menu management in the school foodservice / 한국영양학회지

Purpose@#This study used the Analytic Hierarchy Process to evaluate the relative importance of the factors that school nutrition teachers and dietitians consider during menu planning for school foodservices across various educational levels. @*Methods@#An online survey was conducted from December 2023 to January 2024. The hierarchical structure for school foodservice menu management was developed through content analysis, consisting of five high-level categories and 3–4 low-level factors.Questionnaires were distributed to 395 nutrition teachers and dietitians from kindergarten, elementary, middle, and high schools nationwide. One hundred and sixty-six responses were received, resulting in a 42.0% return rate. These responses were analyzed using Microsoft Excel and SPSS Statistics. @*Results@#The most commonly referenced sources for school foodservice menu planning were ‘menus obtained from websites’ (19.4%). The most significant challenge encountered was ‘incorporating students’ preferences’ (18.6%). In the hierarchy of categories considered for school foodservice menu management, ‘employees and facilities’ ranked highest (0.2347), followed by ‘preference’ (0.2312), ‘nutrition balance’ (0.2027), ‘cooking process’ (0.1726), and ‘food materials’ (0.1588). Within each category, the top-ranked factors were ‘employees’ cooking skills’ (0.3759), ‘students’ preferences’ (0.4310), ‘dietary reference intakes’ (0.4968), ‘foodservice hygiene’ (0.4374), and ‘food costs’ (0.4213). The study also compared the relative importance of factors according to the educational levels, and the top-ranked factors were the same across all educational levels. In particular, ‘students’ preferences’, ‘dietary reference intake’, and ‘food costs’ aligned with the top three challenges in school foodservice menu planning. @*Conclusion@#Enhancing working conditions for school foodservice employees and developing menu planning methods that accommodate students’ preferences are necessary. These findings will provide foundational data for future school foodservice menu management strategies.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

The Structural Correlation between Consumer's Attitudes and Intention of Repurchase of Home Meal Replacement (HMR) according to the Product Categories / 대한지역사회영양학회지

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

Conceptualizing and Prospecting for Home Meal Replacement (HMR) in Korea by Delphi Technique

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

Investigation on the Performance of the Forecasting Model in University Foodservice

The purpose of this study was to investigate the utilization level of forecasting methods in contract foodservice management companies. Questionnaires were distributed and collected from 30 foodservice management companies contracted with universities and 49 university foodservices in Seoul and Kyungki area. Statistical data analysis was performed using SPSS/WIN 10.0 based on the production records of Yonsei University foodservices and the weather reports from a meteorological observatory. The results of this study were as follows: 1) The objectives of the fore-casting systems were identified as saving costs through eliminating the leftover, meeting the customer demands, and improving efficiency in food preparation.2) All of the university foodservices were already performing the forecasting methods but in foodservice management companies as a whole,89.7 percents were applying the method and only 55.2 percents had the separate forecasting department. 3) A large number of foodservice staffs in the head office (65.5%) answered that they often utilized intuitive estimates based on the past experiences and records for forecasting while 65.3% managing staffs in the university foodservices answered the same.4) Both in the head office and university foodservices, actual number of meals served were recorded. In the head office, mostly estimated numbers and actual numbers of meals were recorded while estimated, prepared, and actual numbers of meals served were recorded for most of the cases in university foodservices. 5) The primary factors considered for forecasting were the actual production records for the last month, the customer preference for the selected menu items, and the specific day of the week.