• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.95-104
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• 1990

This survey was performed to investigate the actual holding conditions of the electric tools, gas tools and small cooking tools in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results were as follows; 1. Each family had more than 8 items on the average, of 24 kinds of electric tools under investigation. The holding ratio of refrigerators was the highest (99.6%), and that of dish washers was the lowest (3.4%). 2. The holding ratio of gas-ranges was the highest(92.2%) and that of gas-ovens was the lowest (2.2%) of 4 kinds of gas tools under investigation. 3. Each family had more than 45 items on the average, of 86 kinds of small cooking tools under investigation. The holdings ratios of openers and wicker baskets were very high (98.2% and 96.6%, respectively), and those of noodle tools and Shinsonros were very low (13.8% and 13.6%, respectively). 4. The holding ratios of various kinds of cooking tools had interrelations with the size of city, housewife's educational background, family income, house style, private residence, etc.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.919-924
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• 1997

The changes in physicochemical properties of cooked rice stored in an electric rice cooker at different temperature (63, 66, 69 and $72^{\circ}C$) were investigated. The growth of thermophilic bacteria was gradually increased in all samples with storage time up to 6 hours and increased rapidly afterward. The bacterial growth rate was higher during storage at low temperature than at high temperature, and the bacterial number generally reached the maximum at 18 hours of the storage. The number of bacteria in sample stored at $63^{\circ}C$ was increased to $10^6$ CFU/g after storage for 6 hours. The heat treatment at 6 hours of storage decreased the bacterial number to $10^5 $ CFU/g at 8 hours of storage. Bacterial number was gradually increased with storage time after the first heat treatment. When the sample was reheated after 8 hours of storage, the bacterial number was reduced to the level at which off-odor was not detected after storage for 24 hours. During the storage, moisture content of heat-treated sample was lower than that of sample stored at $63^{\circ}C$ but higher than that of sample stored at $72^{\circ}C$. The L value of heat-treated sample was higher than that of the sample stored at $72^{\circ}C$, but lower than that of the sample stored at $63^{\circ}C$. The b value showed an opposite trend to the L value with regard to the storage temperature. Changes in texture were not remarkable during the storage for the sample heat-treated and stored at low temperature. The occurrence of off-odor and browning was depressed in the heat-treated sample, and the texture and overall eating quality were more acceptable than the samples stored at low temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.315-321
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• 2002

This study was focused on identifying the difference of food preference according to body size of elementary school boys in Daejeon city. In order to measure the food preference, the degree of liking by means of a 5-point Hedonic scale was asked to 198 boys of 5th grade from six schools throughout Daejeon for 144 food items in 17 food groups composed of main dish, side dish and dessert : cooked rice, noodles or breads, as main dish, kimchi, tang.guk.zzigae, gui, zzim, bokeum, fried.pan-fried, jorim, muchim.namul or jangachi, as side dish, fruits, beverage, milk, rice cake or anacks, as dessert and for best preferred taste among five basic. The survey was conducted in rune, 1997 by questionnaires. Overall food preference of the subject was inclined to be higher in most of dessert food : fruits, beverage, milk or snacks, but to be lower in side dishes of Korean conventional food : jangachi, muchim, namul, jorim, kimchi and tang.guk .zzigae. The percentage of boys preferring cocked rice to noodle or bread as main dish was as much almost double in overweight boys as those of underweight or normal weight boys. None of the food group among 17 groups was significantly different in the food preference by body size of the subjects. However, food preference score of overweight group showed a trend to be higher in 11 food groups except less calorie-dense food groups such as fruits, noodles, rice cake, cooked rice, soup and stew and braised food (jorim) than normal or underweight group, and they seemed to prefer especially high-protein and high-fat foods. Being based on 3 points of preference score as the criterion for comparison, underweight group showed higher preference only in fruits group but showed lower preferences in 12 food groups among 17 groups than other groups.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.91-99
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• 2002

This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.

• Journal of the Economic Geographical Society of Korea
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• v.1 no.1
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• pp.151-172
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• 1998

Over the past two decades, the process of globalization of multinational corporations has increased at a rapid rate. One manifestation of this process is the establishment of corporate head offices in a variety of international centers to administer and coordinate, the day-to-day operations in the host countries. In establishing a subsidiary overseas a firm creates a direct link between the operations of the domestic corporate center and the foreign host center This paper investigates elements of stability and change in the international linkage patterns among domestic parent corporations and host subsidiaries over the past several decades. In particular, it seeks answers to a number of question related to stability and change in linkages among foreign centers of control and those Canadian centers selected to administer the subsidiary operations from 1970 to 1991 over the four primary sectors, namely, resources, manufacturing, services, and finance. By confirming the core stability and dispersed linkages hypotheses, the papar offers some generalizations with respect to the location and stability of subsidiary headquarters centers in Canada and their respective subsector specialties. Finally, it addresses further research avenues fer the quaternary place study.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.190-204
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• 2012

This study was conducted to investigate the relationships between dietary habits and food intake and impulsiveness and aggression in the 6th grade students(boys 53, girls 37, N=100) of the elementary school in Chuncheon area. The main results are as follows. According to the survey on dietary habits and foods intake, the score of "I eat a balanced diet that consists of boiled rice, soup, and more than two side dishes" was the highest as $4.31{\pm}0.96$ while the score of "I watch TV or read a book during having a meal." was the lowest as $3.16{\pm}1.36$. The girls had better score than boys for "I eat slowly." while the boys had better score than girls for "I exercise every day."(p<0.01). Total scores of dietary habits were not significantly different between the sexes. For having fruits, girls($4.28{\pm}0.77$) ate them more frequently than boys did($3.81{\pm}1.02$) but for having soda drinks, boys($2.85{\pm}1.10$) drank more frequently than girls did($2.32{\pm}1.11$) (p<0.05). The total scores of impulsiveness were not significantly different between the sexes(boys $2.60{\pm}0.93$ vs. girls $2.57{\pm}0.99$), but those of aggression were significantly different(p<0.05) between the boys($3.01{\pm}0.79$) and the girls($2.63{\pm}0.78$). The score of total dietary habits had a negative relationship with that of aggression(r=-0279, p<0.01) but not with that of impulsiveness. The frequency of 'having milk and milk products' and all processed foods had positive relationships with the scores of impulsiveness and aggression(p<0.01). Especially, the total score of having processed foods had highly positive relationships with impulsiveness(r=0.656, p<0.01) and aggression(r=0.614, p<0.01). In conclusion, it is very important to have a good dietary habits and to reduce the frequency of having processed foods for children's good personality.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.23-40
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• 2006

The purpose of this study was to examine co-ed high school students' concern for appearance, weight control attitude and food behavior. The subjects were 405 students(boys 197, girls 208) in Sokcho area. Most of the students had much interest in appearance, and their perception of body type was significant differences between boys and girls(p<,00l). 22.8% of boys expressed satisfaction at their own body type. while just 9,6% of the girls were contented with their body type. In interest toward weight control. 43.7% of the boys and 79.8% of the girls had a regard for weight control. In relationship between weight control interest and the body type perception, there were significant differences among group of caring about weight control. moderate group and indifferent group(p<,00l), regardless of gender. As a whole, 41.3% of group that cared about weight control found themselves a little fat. Most of the boys who considered themselves thin(24,4%) were much concerned about weight control. where as girls who thought of themselves as thin were little interested in. Body type satisfaction was significant differences among interested group, moderate group and indifferent group(p<.00l). It appeared that they had breakfast very irregularly, But 86.9% of the total students had dinner, which indicated dinner was taken relatively on a regular basis. Among three meals, dinner was skipped the least, 23,5% (17.8% of the boys and 28,9% of the girls) went without breakfast everyday. For the reason, 65.1% of the overall students didn't eat breakfast due to time constraints, and lunch(39.8%) and dinner(31.3%) were skipped largely because eating them was troublesome. Less students went without meals to lose weight. and lunch(7.0%) was skipped more than breakfast(1.3%), and dinner(13,8%) was skipped more than lunch, This study suggested that nutrition education for high school students should be planned to provide nutrition information regarding desirable weight control as well as modifying diets and food behaviors.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Journal of Wetlands Research
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• v.7 no.3
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• pp.87-95
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• 2005

Vegetation structure of the vascular plants was investigated from March 2003 to October 2003 in Haepyeong wetland, Gumi-si, Gyeongsangbuk-do, Korea. Actual vegetation of Haepyeong wetland largely can be classified by floristic composition and physiognomy into 18 communities; Xanthium strumarium-Digitaria sanguinalis, Humulus japonicus, Persicaria perfoliata-Humulus japonicus, Phragmites japonica-Miscanthus sacchariflorus, Persicaria hydropiper-Phragmites communis, Persicaria hydropiper, Phragmites japonica-Persicaria hydropiper, Miscanthus sacchariflorus- Phragmites japonica, Persicaria hydropiper-Phragmites japonica, Miscanthus sacchariflorus-Salix glandulosa, Salix nipponica-Salix glandulosa, Salix nipponica-Salix koreensis, Salix nipponica, Miscanthus sacchariflorus-Salix nipponica, Phalaris arundinacea-Salix nipponica, Salix glandulosa-Salix nipponica, Trapa japonica, and Ceratophyllum demersum-Trapa japonica. Among them, the area of the Salix nipponica-Salix koreensis community was the largest as 122.2ha(9.23%). The dominant vegetation type was Miscanthus sacchariflorus-Persicaria hydropiper community based on phytosociological method, and it was was classified into three subcommunities; Salix glandulosa-Salix nipponica subcommunity, Digitaria sanguinalis subcommunity, and Cyperus amuricus subcommunity. Differential species of Salix glandulosa-Salix nipponica subcommunity were Salix nipponica, S. glandulosa, S. koreensis, Scirpus radicans, Persicaria maackiana, and Achyranthes japonica; differential species of Digitaria sanguinalis subcommunity were D. sanguinalis, Setaria viridis, Ambrosia artemisiifolia var. elatior, and Cyperus orthostachyus; differential species of Xanthium strumarium subcommunity were X. strumarium, Acalypha australis, Erigeron canadensis, Echinochloa crus-galli, and Vicia tetrasperma. Zonation of vascular hydrophytes and hygrophytes was as followers: Salix glandulosa, S. koreensis, S. nipponica were distributed in the region of land which water table is low, and Persicaria maackiana, Persicaria hydropiper, Scirpus radicans were distributed in the understory. And emergent plants such as Phragmites communis and Scirpus karuizawensis, floating-leaved plant such as Trapa japonica, submersed plant such as Ceratophyllum demersum, and free floating plant such as Spirodela polyrhiza formed the zonation from shoreline to water. The specified wild plants designated by the Korean Association for Conservation of Nature, Ministry of Forest, and Ministry of Environment were not distributed in the study area. It was expected that Haepyeong Wetland worthy of conservation contributed purifying water pollution, giving habitats of many lifes, and providing beautiful scenes of the river.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1492-1498
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• 2013

This study was conducted to evaluate the intake of food and degree of satisfaction of services among Chinese tourists in the restaurants in Busan. The choice of what these tourists would eat after touring Busan was also determined. We chose 100 independent Chinese tourists visiting Busan for this study. Students, housewives, highly educated people, and people who visited once or twice were predominant among our study subjects. The Chinese tourists chose the following Busan local foods during their visit: Saengseonhoe (19%), Haemultang (19%), Oribulgogi (17%), Dwaejigukbap (12%), and Dongrae Pajeon (11%). The tourists responded that they would like to eat Bulgogi, Samgyeopsal, Bibimbap, Doenjangjjigae, and Dwaejigalbi again if they revisit Busan, indicating that they prefer general Korean food rather than Busan local food. The degree of satisfaction of Chinese tourists with Busan food was low and their response showed they were not satisfied with the prices and the amount of food served. Services (kindness, cleanliness) in Busan restaurants ranked high in the opinion of Chinese tourists. Of all the courses included in their tour of Busan, shopping for items received the highest score of satisfaction (44%), while food in Busan earned the lowest (10%). As regards intention to revisit Busan, 38% of the Chinese tourists answered yes, and 61% were unsure, and 1% was no. Our survey results indicate that restaurants in Busan city need to prepare food of choice for Chinese tourists and also make an effort to raise satisfaction on the cost and amounts of Busan foods.