• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.413-426
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• 2017

The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (${\beta}=0.179$) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (${\beta}=0.203$) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (${\beta}=0.160$) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.31-35
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• 2002

According to food poisoning statistic data of 2000, the food poisoning outbreaks have occurred mainly by meat (27.9%), shellfish and its processed products (26.0%), and ready-to eat meals (24.0%) such as Kimbap and packed lunch boxes. The major causative flood poisoning bacteria were Salmonella spp. (35.6%), Staphylococcus aureus(11.3%) and Vibrio parahaemolyticus (3.2%). In this study, we conducted the isolation and enumeration for S. aureus in Kimbap. This monitoring data will be applied to the following study, risk assessment. The Kimbap samples were collected from department stores, convenient stores and snack bars located in Seoul, Busan, Daejeon, and Gwangju. The overall isolation rate of S. aureus from 214 Kimbap samples was 34.1% and the average count was 623 cells. Enterotoxin typing test for isolates showed 42.5%, 4.1% and 2.7% for type, A, B and C, respectively. There was no significant seasonal difference in S. aureus isolation, but the average count in summer(793 cfu/g) was 1.8 times higher than that of winter(446 cfu/g).

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1001-1008
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• 1996

Staphylococcal food poisoning is the major cause of bacterial food poisoning occurring in this country. Therefore government regulates commercial foods through Official Dictionary of Food that there should be free of enterotoxigenic Staphylococcus aureus in Korean rice cakes, bread, and a box lunch. Since at least 5 days are required to identify the S. aureus by the official method in the Dictionary it is difficult to prevent the food poisoning and the investigation of the outbreaks. In this report an improved determination method of the S. aureus has been developed using polymerase chain reaction (PCR) technique. Sense and antisense primers for specific amplification of genes encoding staphylococcal enterotoxins were designed and synthesized for the PCR. Rapid chromosomal DNA isolation method was also developed from S. aureus using lysostaphin. The PCR condition was developed as follows. Reaction solution $(50\;{\mu}l)$ consisted of target DNA $2\;{\mu}l$ (about 20ng), 10X buffer $5\;{\mu}l$, primer 100pmole, dNTP (10 mM) $4\;{\mu}l$ and Taq DNA polymerase 2.5 unit in a thin-wall tube. Operation condition of the PCR was 5 min pre-denaturation at $94^{\circ}C$, 15 sec denaturation at $94^{\circ}C$, 15 sec annealing at $50^{\circ}C$, 20 sec extension at $72^{\circ}C$, and 5 min post-extension at $72^{\circ}C$, and 30 cycles of denaturation-annealing- extension. Using the PCR with Perkin Elmer GeneAmp PCR system 2400, types of enterotoxigenic S. aureus could be identified from Ddok or bread in a day.

• Korean Journal of Environment and Ecology
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• v.6 no.1
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• pp.72-85
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• 1992

The analysis of visitor's behavior in Hallasan National Park was executed for a month in september, 1990. In the characteristics of trip purpose, the nature-oriented motive was 68.9% of the total. And in the characteristics of the accompanied, the ratio of such items as company, friends,2-3 persons and above 12 persons was generally high. The ratio of lunch box was 62.7％ and the item of bring back waste treatment was 69.6% in the characteristic of activity. The degree of landscape satisfaction was 3.98 and comparatively high on considering the maximum degree of 5.0, but in the degree of facility, the degree of dissatisfaction was high. Therefore the degree of total satisfaction was 3.43. In the opinion of users, the entrance by order of arrival, the adoption of reserved system and the limitation of the entrance of a group were gen- orally objected but the adoptation of nature rest-rotation system was comparatively assented Specially, visitor center was rarely used but many visitor who has attended there positively think about it. In factor analysis, 4 factors were extracted. Facilitate, social. user behavior and natural property were the most affecting factor to psychological satisfaction test. Multiple regression results showed that cleanness, land-scape, safety, no. of wastebasket and crowdness items affected the total satisfaction variable in total and local area.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• (The) Research of the performance art and culture
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• no.37
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• pp.327-363
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• 2018

Bhutan's mask dance drama, Cham is performed in the festival of Tshechu. Originating from the 17th century, Tschechu is a religious ritual as well as a traditional festival held to commemorate the birth of Padmasambhava, who spread Buddhism in the kingdom of Bhutan. Bhutanese Cham and Tibetan Cham share similar traits in their content of , , and in their characters of Pawo and Pamo. Meanwhile, , , , , , , , are distinctive performances of Bhutanese cham. Moreover, the clown character Atsara in Bhutanese cham is a character that does not appear in the Tibetan Cham. Atsara, a humorous character, can be identified by its use of a long phallus ornament on the head or by a distorted face mask with a phallus in its hand. Bhutanese Cham, originally from Tibet, is a religious mask dance drama handed down in Lamaism temples. In later generations, new performances reflective of Bhutan's history, myth, legends, and religion were added in large amount. Thus, the Cham of Bhutan now has very independent and characteristic aspects.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.176-181
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• 2019

The aim of this study was to analyze dieting practices and tendencies in 2016 using big data. The keywords related to diet were collected from the portal site Naver and analyzed through simple frequency, N-gram, keyword network, and analysis of seasonality. The results showed that exercise had the highest frequency in simple frequency analysis. However, diet menu appeared most frequently in N-gram analysis. In addition, analysis of seasonality showed that the interest of subjects in diet increased steadily from February to July and peaked in October 2016. The monthly frequency of the keyword highfat diet was highest in October, because that showed the 'Low Carbohydrate High Fat' TV program. Although diet showed a certain pattern on a yearly basis, the emergence of new trendy diets in mass media also affects the pattern of diet. Therefore, it is considered that continuous monitoring and analysis of diet is needed rather than periodic monitoring.

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.153-166
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• 2022

The purpose of this study is to develop and evaluate a dietary education program to improve the caring ability and multicultural acceptance of middle school students. Based on the instructional system design of ADDIE model, the dietary education program was developed to contain five sessions including four theoretical lectures and one lab session. Visual thinking technique was used to train students to express their thoughts and emotion by writing and drawing. The dietary education program was conducted for four weeks (from November 19 to December 14, 2018) at a middle school located in Seoul on a total of 69 middle school students, out of which 34 were assigned to an experimental group and 35 were assigned to a control group. Separate paired t-test were conducted for the experimental group and the control group, respectively, to determine the changes in caring ability and multicultural acceptance scores before and after the dietary education. There were significant increases in caring ability (dietary-, emotional-, behavioral- and cognitive caring) and multicultural acceptance (diversity, relationship and universality) scores among the experimental group after the dietary program. However, no differences were observed among the control group. The results indicate that the dietary education program can be an effective tool to improve caring ability and multicultural acceptance of middle school students.