This questionnaire study was conducted to investigate the levels of recognition and attitude for Korean traditional food among Japanese tourists. The aim was to provide basic data for making a detailed marketing direction alignment of globalization and commercialization of Korean traditional food. The results can be summarized as follows. The 'Korean wave(Hanliu)' was 'the number of known Korean star performers'(3.77 points), 'the number of watched Korean dramas'(3.67 points), 'the number of watched Korean movies'(3.44 points), 'the number of owned Korean singer's tapes or CDs'(3.04 points), 'the number of read books'(2.83 points), and 'the number of viewed cartoons'(2.49 points), in order. The high-intake frequency of Korean traditional foods was 'Bibimbap', 'Galbigui', 'Baechookimchi', 'Bulgogi', 'Kkakdugi', 'Tteokbokki', 'Japchae', 'Galbitang', 'fajeon', and 'Namullyu' in order. On the other hand, the intake frequency of 'Songpyeon', 'Inielmi', 'Sikhye' and 'Sujeonggwa' was very low. The most effective 'Hanliu' item for raising the recognition of Korean traditional food was 'the number of read books'. The most effective 'Hanliu' item for raising the experience of Korean cooking was 'the number of read books', followed by 'the number of watched Korean movies', 'the number of watched Korean dramas', and 'the number of viewed cartoons' in order. The most effective 'Hanliu' item for raising the intake frequency of Korean traditional food was' the number of watched Korean dramas', followed by 'the number of watched Korean movies' and 'the number of read books' in order.

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

The purpose of this study was to compare the nutrient intake, dietary habits and serum lipid profiles of smoking male college students to those of non-smoking subjects. The subjects were composed of two group: 111 smokers and 120 non-smokers was used along with a questionnaire. Anthropometric measure, dietary intakes using 24-hours recall method were compared. The average ages of smokers and non-smokers were 21.6 and 21.1 years old, respectively. The height, weight and BMI of smokers and non-smokers were no significant difference. The average numbers of smoked cigarettes were 15.9/d and the average packyear was 4.9 in the smokers. About 92.8% of the smokers drank alcoholic beverages, while 72.5% of the non-smokers did. The smokers tended to eat less breakfast meal, but drink coffee more often compared to the non-smokers. The mean daily energy and food intake were 2,135.8 kcal and 1,169.5 g in the smokers and 2,034.3 kcal and 1,229.4 g in the non-smokers. The smokers consumed significantly higher intake of fat. The serum triglyceride level of the smokers was significantly higher than that of the non-smokers. In conclusion, the smokers of this study showed a more undesirable dietary intake in the light of their high Int an alcoholic beverages, and coffee. Therefore, it could be suggested that more systematic research be conducted with respect to serum triglyceride and smoking and that increased nutrition education and guidelines for smokers are required.

This study evaluated the evaluate nutrient knowledge of child care teachers and assessed the nutritional level of snacks served in 18 child care centers in Tean-Gun. The survey sample was 18 child care teachers working in 18 child care centers of Tean-Gun. The questionnaire requested information about demographic factors, nutritional knowledge, management status of snacks, and the kinds and serving size of snacks served for 1 week. Data were analyzed using SPSS for windows(version 12.0) and nutritional values were assessed using Can-pro 2.0. The mean score of teachers' nutritional knowledge was 22 out of 30 points. The scores were low in the questions regarding the ease with which Ca and re deficiencies can be developed in infants. The contents of most nutrients supplied from the snacks exceeded 15% of RI(Recommended Intake) but there were significant differences in the contents of energy (p<0.05), protein (p<0.05), fat (p<0.05), carbohydrate (p<0.05) and calcium (p<0.001) between the child care centers. Especially, the difference of calcium between the child care centers was 344.84 mg. These results indicate that a program of relevant nutritional education focusing on snacks needs to be developed for child care teachers, with a special recognition on correct calcium level.

The purpose of this study was to investigate the relation between climacteric symptoms and intakes of various nutrients, phytoestrogens and foods in postmenopausal women. We conducted anthropometric measurements, questionnaire interview and 24hr dietary recall for 3 days in 128 postmenopausal women aged $49{\sim}64$. The subjects were divided into the two groups, NCMS(non climacteric symptoms group) and CMS(climacteric symptoms group), according to the severity of the climacteric symptoms. There were no significant difference in anthropometric measurements, maternal factors(menarche age, menopause age), subjective health status, frequency of exercise, smoking and drinking status between the two groups. The Mg and lignan precusor intakes of the NCMS group were significantly higher than those of the CMS group. Mg, lignan precusor, pulse and seed intakes had negative correlations with the severity of climacteric symptoms. From this study results, Mg, phytoestrogen(especially some lignan) and some food groups like as pulse and seeds may prevent and reduce climacteric symptoms in postmenopausal women.

The purpose of this study was to develop a web site providing sound and specific diet and nutritional information for internet users in different age groups to protect themselves from junk nutritional information. Among 660 internal users (436 in their 20s, 154 in their 30s, and 63 in their 40s), 66.4% had access to a computer to get nutritional information. Almost 38% of those in their 20s searched in the internet using the term 'diet', whereas 25.9% of those in their 30s and 27.1% of those in their 40s searched using 'cooking and recipe'(p<0.001). The main purpose of using nutritional information on the internet of the subjects was 'to take care of health'(p<0.001). Seventy percent of subjects answered 'so-so' for the satisfaction about the content of nutritional information that was self-explored. Contents related to nutritional information which needed to be improved was 'sound information' for 47.2% of those in their 30s, 'convenience for the application to daily life' for 51.1% of those in their 20s, and 39.6% of those in their 40s. A specialized nutritional information site must to be developed for users to gain access to reliable and valuable information without difficulty, as the variety of the interested area and application area for each user.

The study investigated the serum lipid metabolism and enzyme activities of Korean teas for their preventative activity against chronic disease and obesity. Male Sprague-Dawley rats were raised for 8 weeks on four experimental diets: normal diet, hyperlipidemic diet, and hyperlipidemic diet to which green and black teas (2% each) were added. Various biological actions, including lipid metabolism and enzyme activities of the serum, were investigated. Diet-induced, hyperlipidemic rats fed with green and black teas, showed significant decrease in food efficiency ratio, triglyceride, total lipid, and phospholipid compared to control, i.e. the normal and diet-induced, hyperlipidemic rats. Total cholesterol, LDL-cholesterol, Al(atherogenic index), LHR, VLDL-cholesterol, ester-cholesterol, and free-cholesterol also showed a significant decrease. However, there was no significant difference between the tea-fed, diet-induced, hyperlipidemic dieted groups. HDL-cholesterol concentration was increased significantly in the tea-dieted and normal groups compared to the control. There was a little difference in lipase activity between the normal and control groups, although green and black tea-dieted experimental groups were both increased compared to the control. The contents of total lipid, triglycerides, and total cholesterol were decreased in the normal and experimental groups compared to the control. The GOT, GPT, ALP and LDH serum enzyme activities of the experimental groups were significantly reduced compared to those of the control groups.

This research was performed to investigate the potential use of Capsella bursa-pastoris (L.) as an ingredient to improve the biological function and flavor of kimchi. The quality characteristics were studied for kimchi with or without Capsella bursa-pastoris (L.) Medicus (CBM kimchi) during fermentation for 25 days at $10^{\circ}C$. The pH changes of CBM kimchi were slower than those of control but did not show any significant difference after addition of Capsella bursa-pastoris (L.) Medicus during fermentation. The titratable acidity of CBM kimchi was higher than that of control. The log number of total bacteria was lower about 1.5 $log_{10}$ cycle in CBM kimchi than in control during fermentation. However, lactic acid bacteria did not show significant difference between CMB kimchi and control. Sensory qualities of kimchi such as color, taste, flavor and overall acceptability were significantly improved by addition of 3% Capsella bursa-pastoris (L.) Medicus(p<0.05).

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

This research analyzed the contents of ascorbic acid according to cultivating season, regions and cooking method. The ascorbic acid content was steadily increased from 40.08 mg per 100 g on the 5th days after blooming to 90 mg on the 30th day, an increase of 2.25-fold. The ascorbic acid content of the peppers was highest for (C) region at 100.9 mg per 100 g, followed by (B) region at 90 mg and (A), region at 23.35 mg. it increased by ascending downward from the stem. If examining species' and regional ascorbic acid change of marketing peppers, it was contained in flesh most and placenta, seed in order in four species. The ascorbic acid content of the peppers was affected by the cooking method and decreased greatly in the order of blank>microwave>$saut{\acute{e}}ing$> boiling> steaming.

We report a novel HPLC method for analyzing the capsaicinoids and nonivamide. The following conditions were used: a total column and column temperature of $3^{\circ}C$, a detection wavelength of 280 nm, an eluent containing acetonitrile : 0.5% formic acid(31:69, v/v). The experimental data was compared with standard nonivamide and capsaicin. The results showed that nonivamide was eluted in 96.7 minutes with a recovery ratio of 96.5% after adding known nonivamide. In addition, the detection limit for nonivamide was 18.6 ng. The capsaicinoids from Korean pepper were extracted (after blooming 60th) from 3 breeds cultivated in Korea, Buchon, Chungyang and Hanbando. and crisis it analyzed sympathizes the nonivamide in the result nonivamide from the Buchon and the Chungyang which are not detected from the Hanbando $0.16{\sim}0.24{\mu}g/g$ it detects with very small amount it contains it confirmed the each capsaicinoid with the HPLC and the LC-MS. These results are expected contribute to the quality control of various product processes, which includes product delivery inspection as well as examining the capsaicinoids present in the product for possible medicine manufacture and various foodstuff, and the nonivamide content, which may be a feed for various manufacturing processes involving chemical synthesis.

This study was carried out to investigate the possibility for utilization and the effectiveness of citrus byproducts on the nutritional composition and sensory score of Jejudo native pig meat. The groups are consisting of the Jejudo native pig loin without citrus byproduct ($JNP-T_0$) and the Jejudo native pig loin fed with 8% and 15% citrus byproduct during growing and fattening period($JNP-T_1$). The contents of moisture, crude protein, crude fat, crude ash, calorie, cholesterol content Mg, P, K, Na, vitamin $B_1\;and\;B_2$, total amino acid, and total free amino acid content were not significantly different between $JNP-T_0$ and $JNP-T_1$(p>0.05). It was found that palmitic acid($25.301{\sim}27.403%$) was the highest one among saturated fatty acid while oleic acid($42.234{\sim}43.061%$) was the highest among unsaturated fatty acid in both groups. In case of sensory score, the color and aroma of raw meat, and the flavor preference of boiled meat of $JNP-T_0$ were higher than those of $JNP-T_1$(p<0.05). But the taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct.

This survey was conducted to investigate the usage of potato and recognition of glycoalkaloid among residents aged from their teens to over fifties in Daegu city and Gyeongbuk Province. The preferred purchase places for the respondents were traditional markets (41.8%), big discount markets (23.8%), and supermarkets (14.9%), in order. Freshness (52.1%) was the most important criterion followed by size (12.5%), sprout (10.1%) and producing district (6.6%), in order. Most (77.6%) respondents preferred small amount below $2{\sim}3kg$ per purchase. Potato recognition revealed that respondents knew relatively well that potato sprouts contain toxins (M=4.30), that the major potato toxin is solanine (M=3.86) and that potato contains toxins when its color turns to green (M=3.70). However, respondents did not recognized well that the potato peel contains toxins (M=3.00), or that this toxin is chaconine (M=2.48).

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

The purpose of this study was to examine the mediating role of attitude, subjective norm, and perceived behavioral control on the relationships between past behavior and customers' intention to engage in negative word-of-mouth communication of dissatisfaction responses. Results of the study demonstrated that the inclusion of past behavior improved the predictability of the negative word-of-mouth communication of dissatisfaction response intentions. Furthermore, the mediating analyses indicated that the influence of past behavior was mediated by the mediator. In the contests of negative word-of-mouth communication, the effect of past behavior on intention was partially mediated by attitude, subjective norm and perceived behavioral control.

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.