• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.201-207
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• 1997

This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.

• The Korean Journal of Nuclear Medicine Technology
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• v.12 no.1
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• pp.130-136
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• 2008

목적: 방사성옥소 치료를 받는 많은 환자들이 장기간의 전처치와 격리 입원 동안에 신체적 불편함을 호소하므로 이를 줄여주기 위하여 첫째, 방사성옥소 치료 전 환자들이 저옥소식을 잘 지킬 수 있도록 도움을 주며 둘째, 4일간의 격리입원기간 동안 심리적 어려움과 신체 적불편함을 줄여줌으로써 환자의 만족도를 향상시키는 효과를 기대하고자 본 연구를 하였다. 대상 및 방법: 1. 연구자들의 브레인스토밍을 통해 환자들의 불편함을 파악하였다. 2. 방사성옥소 치료를 위해 입원한 환자 36명에게 입원 기간 동안 느낀 점을 기록하게 하고 이를 조사하였다. 3. 환자 퇴원시에 치료과정에 대한 만족도 설문을 문제점 개선 전 33명, 개선 후 22명에게 조사하였다. 결과: 문제점과 개선안을 도출하였으며 가능한 범위 내에서 개선활동을 실시하였다. 그리고 만족도 설문을 조사하였으며 개선 전 후를 비교하였다. 문제점으로 1) 저옥소식: 맛이 없다, 반찬 가려 먹기가 어렵다. 2) 치료병실 생활: 속이 메스꺼워 음식 섭취가 곤란하다, 병실이 춥다. 3) 호르몬제 투여중지: 전신이 나른하다, 몸이 붓는다가 도출되었으며 이를 해결하기 위한 개선 활동은 1) 입원 전 예약 시에 음식조절(저옥소식)에 대한 설명을 자세히 하였다. 2) 타부서와의 협의-협조사항(치료병실의 청결유지와 쾌적한 병실을 만들기 위해 16층 병동과 협의, 저옥소식 영양상담을 치료 과정중에 넣기 위해 영양과와 협의, 온열매트리스 설치와 보온이불 구입을 위해 시설팀과 협의 등)을 해결하려 노력했다. 3) 전반적인 개선활동(방사성옥소를 차질없이 구입, 치료병실의 치료 전 후 방사능오염 방지, 환자의 심리적 불안감 해소 등)을 하였다. 환자의 만족도 설문에 대한 개선 활동 전 후 비교 결과에서 '치료과정 전체에 대해 힘들었다'는 개선 전 후에 각각 80.6%, 81.8%로 큰 차이가 없었다. 또한 문제점으로 도출된 '저옥소식이 힘들었다'는 개선 전 후에 각각 24.1%, 27.8%로 역시 큰 차이가 없었다. 그러나 '병실생활이 힘들었다'는 개선 전 후에 각각 48.3%, 72.2%로 큰 차이를 보였다. 그리고 '호르몬 투여중지로 인해 힘들었다'는 개선 전 후에 각각 27.6%, 0%로 큰 차이를 보였다. 고찰 및 결론: 환자들의 불편함을 줄여주기 위하여 연구자들의 개선활동이 있었고 그 중에서 입원병실의 생활환경이 특히 향상되었다. 그러나 결과에서 '병실생활이 힘들었다'에 대한 답의 비율은 오히려 더 높아졌다. 이는 '호르몬 투여 중지로 힘들었다'로 답하는 환자의 비율이 상대적으로 줄었기 때문에 높아진 것으로 생각되었다. 방사성옥소 치료로 인해 생길 수밖에 없는 신체적 반응 때문에 대부분의 환자들은 항상 힘들었다고 할 것이다. 만족도 개선 활동으로 환자의 힘든 치료과정을 완전히 해소시켜 줄 수는 없었으나 환자입장에서 생각할 수 있게 된 계기가 되었으며 좀 더 향상된 치료환경을 제공하는 기회가 되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1028-1034
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• 2005

The purposes of this study were to: (a) identify students' patronage behaviors on university foodservice, (b) evaluate customers' perception and detect complaints on food service quality, and (c) recommend new design of food service operation by identifying relative importance of university foodservice attributes. The questionnaire was developed and distributed to 400 undergraduates. Statistical data analysis was completed using SPSS/Win 12.0 for descriptive analysis and conjoint analysis. The results of this study were summarized as follows: Students were patronizing university foodservice 3.4 times per week because of 'a short distance', 'a low price' and 'speedy meals' and evaluated overall satisfaction and value as low level. Customers were dissatisfied with eight among twelve food service attributes including handling customer's complain ASAP, According to conjoint analysis, price $(37\%)$ was considered as the most important factor and atmosphere $(30\%),\;food\;(22\%)$ and distance $(11\%)$ were the next factors. Profile 2, which had 4 attributes of a location within 6-10 min, comfortable circumstances, a meal served with 4 side-dish and dessert and a meal price of \2,000 firstly, were recommend as new food service operation model.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.447-459
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• 2017

Purpose: Metabolic Syndrome (MetS) is defined as a cluster of inter-connected metabolic disorders involving the glucose metabolism, dyslipidaemia, high blood pressure, and abdominal obesity. The worldwide prevalence has been rapidly increasing to approximately 20~25%, and the prevalence in Korea as of 2012 was reported to be 31.3%. The association of MetS with various diseases needs to be analyzed by conducting an investigation of frequently consumed foods, such as dairy products, fish, and shellfish in prediabetic subjects. Methods: The dietary intake of subjects who met the criteria of the study from January to December 2015 was assessed using the 24-hour recall method. After adjusting the age, sex, BMI, and total energy intake, which are confounding factors that may affect the dietary intake of the subjects, the associations of dairy products, fish, and shellfish intake with the MetS risk factors was analyzed. Results: In prediabetes, the intake of subjects who consumed more than the dairy products median (187.0 g) and the elevation risk of TC [OR, 2.369; 95% CI, 1.057 to 5.312] showed a significant positive association. In prediabetes, the intake of subjects who consumed more than the fish and shellfish median (44.0 g) and the elevation risk of BP showed a significantly weak negative association [OR, 0.073; 95% CI, 0.010 to 0.520]. The probability that the blood LDL cholesterol was ${\geq}100mg/dL$ decreased 0.397 times [95% CI, 0.189 to 0.832]. Conclusion: To control the metabolic risk factors of pre-diabetic and vascular disease subjects, proper dairy, fish and shellfish intake will be important.

• Journal of KIISE:Software and Applications
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• v.27 no.8
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• pp.864-876
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• 2000

This paper proposes a new scene boundary detection scheme for the MPEG System stream using MPEG Audio information and proves its usefulness by extensive experiments. A scene boundary has a characteristic that the audio as well as video information are changed rapidly. This paper first classifies this scene boundary into three cases ; Radical, Gradual, Micro Changes, with respect to the audio changes. The Radical change has a large-scale changing of decibel value and pitch value at a scene boundary, the Gradual change shows the long-time transition of decibel and pitch values from max to min or vice versa, and the Micro change displays a some change of pitch or frequency distribution without decibel changes. Upon this analysis, a new scene change detection algorithm detecting these three cases is proposed in which a progressive window with a time line is used to trace the changes in the audio information. Some experiments with various movies show that proposed algorithm could produce a high detection ratio for Radical change that is the most popular scene change in the movies, while producing a moderate detection ratio for Gradual and Micro changes. The proposed scene boundary detection scheme could be used to build a database for visual information like MPEG System stream.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.714-725
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• 1997

The purpose of this study was to investigate pattern of consumption of Korean fermented foods. The questionnaires have been collected from 290 housewives in Taejon. Kimchi was the most frequently selected for meal preparation among Korean fermented foods. Ninety seven percentage of housewives used Kimchi over once a day and 87%, every meal. Chin-ganjang, Kuk-ganjang, Kochujang and Doenjang have been consumed over once a day by 47%, 46%, 31% and 27% of housewives respectively, which indicated that those jangs were still essential seasonings for preperation of Korean foods. The percentage of housewives, who did not use Chonggukjang, Jot-kal and Jangatchi, were 18%, 19% and 22% respectively, With the educational level increasing and age decreasing, the frequency of consumption Kimchi, Jangat-chi, Doenjang, Kochujang, Jot-kal and Chonggukjang became lower. Extended family often used Doenjang more than nuclear family. Working housewives utilized more Jot-kal than full time housewives. Seventy four percentage of housewives replied that the consumption of Korean fermented foods came to reduce. The reasons were that the kinds of foods increased(54%), food preference of children was changed (27%), side dishes were increased(10%), and food preference of adults was changed(9%). Kimchi has been made by housewives themselves(86%) and by relatives(11%). It means that most housewives prefer home-made Kimchi. Half of housewives used jangs made by themselves. The younger and the higher in educational level use the less Hey have made of Kimchi and jangs.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.12
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• pp.439-451
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• 2019

This study is about the historical records of anchovy which has fluent nutritions as well as the representative side dish in Korean food culture and life. The formal first record about anchovy is in the Uhaeieobo written by Damjeung in 1803. Another important historical record about anchovy are Hyeonsaneobo(Jasaneobo) written by Jeong Yak-jeon in 1814, and Eomyeonggo(Fish name list) of Nanhoeomogji written by Seo Yu-gu in 1820. The anchovies were used for food in Korea even before the Chosun Dynasty, but they were not noticed by people. Because at that time, fishing tools and instruments such as nets were not developed enough to raise enough catches and food processing technology were not developed. Since then, in the Japanese colonial era, it has been actively developing agricultural fertilizers using anchovies. In addition, the processing technology that can be used as an edible food using anchovy has been rapidly developed. Now, the anchovy industry has very important position in Korea's fisheries industry. Among them, 'Jukbangryum anchovy' catching bamboo weir tool which has been existed for over five hundred years in Namhae province, not only creates great high economic value, but also has cultural value. Therefore, the historical literature study on anchovy can be used as an invaluable resource not only for the study of fishery from an industrial point of view, but also for the registration of world cultural heritage and GIAHS (Globally Important Agricultural Heritage System) of 'Jukbangryum' which is traditional fishery catching instrument in Korea.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.465-479
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• 2018

Purpose: This study examined the frequency of sugar-sweetened beverage consumption in Korean adolescents and the major factors influencing the excessive consumption of sugar-sweetened beverages, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits. Methods: The analysis was performed using the data from the 2017 Korean Youth Risk Behavior Web-based Survey. The subjects included in the analysis were 30,885 middle school students and 31,391 high school students, totaling 62,276. The frequency of sugar-sweetened beverage consumption was calculated by summing the consumption frequencies of soda, high caffeine or energy drinks, and sweet beverages over the last 7 days. The Rao-Scott chi-square test, reflecting information on the sampling design, was used to test the differences in the rate of sugar-sweetened beverage consumption according to each factor. Logistic regression analysis was performed to examine the factors influencing the excessive consumption of sugar-sweetened beverages. Results: The rate of sweetened beverage consumption was higher in boys than in girls, in high school students than in middle school students, in students whose father's education level was lower, in those whose subjective academic performance was lower, and in those who smoked or consumed alcohol. In addition, the rate of sugar-sweetened beverage consumption was higher in those who experienced severe stress, suicidal ideation, sadness, or a sense of despair. The rate of sugar-sweetened beverage consumption was also high in those who skipped breakfast; who frequently consumed fast foods, ramen, or snacks; and who frequently ate meals at convenience stores, supermarkets, or school stores. Conclusion: The rate of sugar-sweetened beverage consumption in Korean adolescents is related to various factors, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.942-952
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• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.