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Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk

Han J, Moon H, Oh Y, Chang JY, Ham S

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition...
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Influence of Ordering Kiosk Nutrition Information Transparency and Information Quality on the Customer Behavioral Intention in Fast Food Restaurants

Han JH, Oh YH, Ham S

This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention...
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Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium

Jiang L, Shin EK, Seo JS, Lee YK

PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy...
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Comparison of lunch quality through home meals, institutional meals, and eating-out in Chinese adults: analysis of the data from the 2011 China Health and Nutrition Survey

Jin J, Lee Y, Park H, Song K, Chang Y

PURPOSE: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. METHODS: The total of 3,708 people (aged 20 ~...
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Monitoring Compliance and Examining Challenges of a Smoke-free Policy in Jayapura, Indonesia

Wahyuti W, Hasairin S, Mamoribo S, Ahsan A, Kusuma D

OBJECTIVES: In Indonesia, 61 million adults smoked in 2018, and 59 million were exposed to secondhand smoke at offices or restaurants in 2011. The Presidential Decree 109/2012 encouraged local governments...
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Evaluation of the tobacco control policies of the Moon Jae-in government

Cho HJ

Tobacco use is the most important preventable cause of mortality in South Korea and worldwide. This study aimed to evaluate the tobacco control policies of the Moon Jae-in government, which...
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Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer

Kim SJ, You SY, Lee MA, Park E

OBJECTIVES: This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products. METHODS: The survey was completed by local...
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Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea

Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK

PURPOSE: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current...
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Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection

Kim H, Kim Y, Choi HM, Ham S

BACKGROUND/OBJECTIVES: Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers' intention to select healthy menu items and...
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Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Jiang L, Shin D, Lee YK

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in...
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Consumer knowledge regarding country-of-origin labeling for restaurants

Nam JY, Ju SY, Hong WS

PURPOSE: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants....
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Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Lee K, Lee Y

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of...
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Perception and importance for country-of-origin labeling at restaurants in college students in Jeju

Park YM, Ko YS, Chai I

PURPOSE: This study analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim...
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Current status of tobacco control policies in Korea compared with international treaty and its implementation

Lim MK, Cho HJ

The Framework Convention on Tobacco Control (FCTC) entered into effect in 2005 and has been ratified by 181 parties. The major tobacco control policies included in the FCTC are increased...
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Comparison of dietary behavior and consumption of processed beverage depend on food insecurity status of adolescents in vientiane, Lao PDR

Lee Y, Kim JM, Yi K, Hansana V, Kim Y

PURPOSE: The purpose of this study was to evaluate the food insecurity status and dietary behavior and examine the association between the food insecurity status and consumption of processed beverage...
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One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants

Lee-Kwan S, Park S, Maynard L, Blanck HM

One contributing factor to the obesity epidemic is the large portion sizes served in restaurants. However, no study has looked at the parents' desire for smaller-portioned meals for their children...
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Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China

Lee J, Cui W, Jin M

OBJECTIVES: This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China. METHODS: We conducted this pilot study using both descriptive...
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Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area

Kim TH, Bae HJ

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A...
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Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

Choi I, Kim WG, Yoon J

BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from...
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A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Moon YS, Lee SY

OBJECTIVES: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. METHODS: A self-administered questionnaire was...
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