• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.341-352
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• 1997

A study was carried out to compare the food cultures among Korea (Chosun dynasty), China (Ming, thing dynasty) and Japan (Muromachi, Edo era) from 14 century to 19 century. For this study, geographical environments, historical background with the times were researched and also bibliographies related on food cultures were compared among these three countries. There were special geographical environments in three countries upon their territories and geographical features. Historically, in those era, the livelyhoods of the common people in three countries were difficult considerably because of the disturbances of war in the inside and outside of the countries. But the food cultures of three countries were changed owe to introduce the new western culture and institutions. And also there were numerous bibliographies related on food culture which were published from 14C to 19C in Chosun dynasty, Ming and Ching dynasty, and Muromachi, Edo era. They were shown to be the most in Japan, and order of China and Korea followed them. The bibliographies of Ming and thing dynasty showed less than those of Edo era for considering their population and territory, comparatively. In Japan, the biliographies related on food culture of Edo era was given the term of the age of cookery books. It was thought to be resulted from that the peoples of Japan were concerned about cooking and had more chances to contact foreign culture earlier than other country.

• Korean Journal of Environment and Ecology
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• v.11 no.1
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• pp.37-45
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• 1997

The Nogodan area has maintained the subalpine meadows(m.s.l. 1,500m) in Chirisan National Park. A field experiment including fertilizing, introducing plants and mulching treatment was conducted for three years at artificially disturbed subalpine meadows in the Nogodan to find out effective revegetation measures. Factorial experiment(2*2*2) was applied to the subsoil sites with ten percent hillslope and the topsoil sites with forty percent hillslope. Regardless of site conditions, survival rates of plants were more effective in on-site conditions, showed significant increase in the number of individuals and crown coverage of vegetation, but mulching treatment did not show a significant effect.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.767-776
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• 2005

미국의 외식산업은 계속 증가하는 추세로 2005년의 레스토랑 매출은 U.S. GDP의 4%인 4,760억 달러에 달할 것으로 예측되며 약 4.9%의 성장이 기대되고 있다. 약900,000 레스토랑에서 식사와 간식을 제공하며 또한 레스토랑에서 근무하는 종업원의 숫자도 약 1억 2천만 명에 이르러서 민간부문에서 가장 큰 규모를 나타내고 있다. 미국 내 외식 산업의 환경은 사회변화와 함께 빠른 속도로 변화하고 있다. 베이비 붐 세대가 장년기에 들어서면서 노인 인구가 급증하고 있으며, 비만과 성인병의 증가로 인해 레스토랑 메뉴의 영양표시에 대한 요구도가 커지고 있다. 또한 외식이 비만에 미치는 영향에 대한 사회적인 문제가 관심의 초점이 되면서 레스토랑에서 건강 메뉴 개발이 요구되고 있다. 이와 함께 건강지향 고객의 증가로 인해 보다 건강한 외식에 대한 필요성도 증가하고 있는 추세이다. 따라서 이러한 환경변화에 대응하기 위한 레스토랑의 노력이 어느 때 보다도 필요한 시점이다. 외식산업 시장에서 민족음식(ethnic food)은 중요한 위치를 차지하게 되었으며 고객의 보다 다양한 문화적 욕구를 충족시키기 위한 마케팅이 요구되고 있다. 미국 내 외식 시장에서 한식의 위치는 한식의 영양적 우수함에도 불구하고 낮은 인지도와 전략적 마케팅의 부재로 인해 아직 미약한 실정으로 보인다. 미국 시장 개척을 위해서는 미국의 현재 외식 산업의 추이를 파악하고 그 안에서 한식의 위치를 재정립하는 것이 매우 중요하다. 그러므로 본 연구에서는 미국 외식 산업의 현재 추이와 영양과 건강문제가 외식 산업에 미치는 영향에 대해 조사하고 한식의 대미 진출을 위한 기초 자료를 제공 하고자 한다.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.55-62
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• 2012

This study is a survey of regulatees' perception on main contents and enforcement effect of the Act, the retailers at food stores within Green Food Zone, for the effective enforcement of "The Special Act on the Safety Management of Children's Dietary Life" legislated in 2008. Percentage, frequency analysis, and T-test are derived from the survey carried out to the 175 retailers at food stores within Green Food Zone, across the country except Jejudo, for the two months March and April of 2011. The survey results are as follows. Over 80% of the respondents are aware of comprehensive policy for child food safety and the enforcement of 'the Special Act' and considering the rate of satisfaction on food safety information provided by government, over 90% of the respondents, virtually most of them, are satisfied. The rate of awareness of Green Food Zone is about 80% and that of outstanding business for children is about 50%, showing little perception of it. The comparison of the survey result of 2011 with that of 2010, which have the same questions to the retailers within Green Food Zone, still indicates a need for enhancement of understanding on absolute standard, though it showed fairly better improvement in general. Several proposals are given in this study based on the survey results, which will contribute to the children food safety and health improvement in the end.

• Korean Journal of Environmental Agriculture
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• v.37 no.4
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• pp.260-267
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• 2018

BACKGROUND: In this study, shoots of Aralia elata and Kalopanax pictus which belong to the Araliaceae family were analyzed using UPLC-DAD-ESI(+)-QToF/MS to characterize of individual phenolic acids. METHODS AND RESULTS: Total thirteen phenolic acids were identified, and nine hydroxycinnamic acid derivatives have been identified for the first time in shoots of Aralia elata and Kalopanax pictus. For total phenolic acid content (mg/100g dry weight), shoots of Aralia elata and Kalopanax pictus showed 754.8 and 845.3 mg/100g, respectively. 5-O-Caffeoylquinic acid (49%) and 3,5-di-O-caffeoylquinic acid (44%) were found as major phenolic acids in Aralia elata, while 5-O-caffeoylquinic acid (91%) was a major component in Kalopanax pictus. CONCLUSION: On comparing the two plants, it was considered that the biosynthesis of 3,5-di-O-caffeoylquinic acid can be affected by 5-O-caffeoylquinic acid in Aralia elata.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.63-71
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• 2011

The purpose of this study was to establish different levels of learning satisfaction concerning bakery and confectionery institute students in relation to their educational environment as well as to determine the relationships between variables. A questionnaire was distributed to 260 students enrolled in the bakery and confectionery institute at Gyeongju in the Pohang and Ulsan area, and 242 were used in the final analysis. Collected data were statistically analyzed using SPSS 12.0 Windows. Results of this study can be summarized as follows. The students were mostly satisfied with the learning environment and teaching methods of the institute. A significant difference was observed between male and female students for recognizing teaching methods and major recognition. Furthermore, the educational environment and major recognition of students were positively related with learning satisfaction. Therefore, the staff at the bakery and confectionary institute should provide the proper curriculum and facilities for the students.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.153-164
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• 2002

This study examined the consumers' awareness and information need toward the irradiated foods and environmental hormones. The data were collected from 350 adults living in Daegu and Busan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) consumers' awareness regarding the irradiated foods and environmental hormones were low, while consumers' concerns for them were high, (2) the orders of the information needs for the irradiated foods are safety of irradiated foods, dose permitted for food irradiation, benefits of irradiated foods, kinds of permitted irradiated foods, and legislations of food irradiation, and (3) the orders of the information needs for the environmental hormones are harmfulness of environmental hormones, standards for contamination by environmental hormones, materials releasing environmental hormones, methods to prevent environmental hormones, and kinds of environmental hormones.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.19-26
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• 1995

Staphylococcus aureus, the most salt-tolerant nonhalophilic bacterium, is the only foodborne pathogen that is able to grow at a levels below 0.90. The fundamental osmorgulatory strategy used by this organism involves the accumulation of intracellular compatible solutes such as proline or glycine betaine which are accumulated by transport and act as osmoregulators in cells. In this study, levels of proline transport systems and glycine betaine transport system of S. aureus were examined when cells are grown at high osmolarity. The levels of all three transport systems within S. aureus were elevated at high osmolarity and the most dramatic increase was found for the low-affinity proline transport system. However, in 5mM glycine betaine-supplemented medium, the level of the low-affinity proline transport system did not become elevated when cultures were grown at high osmolarity. The metabolic fate of the accumulated proline and glycine getaine was investigated by thin-layer chromatography an found to be not metabolized by S. aureus.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.644-651
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• 2005

Physical Surroundings have been identified by a number of researchers as a powerful tool that can manipulate people's mood and cognition. A number of marketing practitioners have accepted this notion, given that physical surroundings are increasingly used as atmospheric stimuli in various retail environment as well as in restaurant. Yet there have not been practical reviews on consumer responses in restaurant setting/environment. By means of a literature review, this study examines how physical surroundings in restaurant settings function on displaying dinning atmosphere. It includes the conceptual definition and classifications of physical surroundings, effect of physical surroundings on customers' internal responses and behaviors, and testable research propositions and directions for future researches. This study is expected to make a substantial contribution to the understanding of restaurant manager and dinning atmosphere displayer about function of physical surroundings in dinning context.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.405-414
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• 2008

The purpose of this study was to understand the relationship between a chef's physical pain complaints and occupational circumstances. Cause-and-effect analysis of employees whose work was related to cooking was analyzed in relation to, - factor of cooking circumstances (kitchen condition, cooking operation, cooking allocation and distance of movement, cooking facilities) in order to ascertain possible links to physical pain. Cooking operations appeared to causes pain, especially in neck, shoulders, and legs. Cooking allocation and distance of movement, affected backache, eye-tiredness, and change of body-weight. Cooking space and facilities was related to, pain in waist, neck, shoulders, legs, arms, wrists, and back. Because cooking operations require extended concentrations and intensive effort, inappropriate occupational circumstances can lead to employees who usually suffer from accumulated.