• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• Journal of the Korean earth science society
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• v.21 no.1
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• pp.22-22
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• 2000

To search out the characteristics of the lower and the upper atmospheric vertical structure, we selected the island(Oeyoundori Ochun-myen Poryeng city Chung-Nam) as an observation site, which is thought to represent the characteristics of ocean well, and observed the vertical structure of the atmosphere by Radiosonde. By using the results of the observation, we analyzed the changes of relative humidity(RH), temperature and wind when the cyclone and the anticyclone passed and compared the results in case of each event. To compare the vertical structure of the ocean atmosphere with those of the continent, we analyzed the values observed with using Radiosonde at Osan site.Through this study, we found that relative humidity changed as the cyclone and the anticyclone passed. That is, when the cyclone came, RH increased first in the upper atmosphere than in the lower and when the high came, RH in the upper decreased sharply to 10%. And the variations of relative humidity in ocean are bigger than those in continent. In the future, we plan to find out the relation between the vapor water in ocean and continent seasonally and daily through the observation in ocean and continent at same time.

• Journal of the Korean earth science society
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• v.21 no.1
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• pp.23-39
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• 2000

To search out the characteristics of the lower and the upper atmospheric vertical structure, we selected the island(Oeyoundori Ochun-myen Poryeng city Chung-Nam) as an observation site, which is thought to represent the characteristics of ocean well, and observed the vertical structure of the atmosphere by Radiosonde. By using the results of the observation, we analyzed the changes of relative humidity(RH), temperature and wind when the cyclone and the anticyclone passed and compared the results in case of each event. To compare the vertical structure of the ocean atmosphere with those of the continent we analyzed the values observed with using Radiosonde at Osan site. Through this study, we found that relative humidity changed as the cyclone and the anticyclone passed. That is, when the cyclone came, RH increased first in the upper atmosphere than in the lower and when the high came, RH in the upper decreased sharply to 10%. And the variations of relative humidity in ocean are bigger than those in continent. In the future, we plan to f d out the relation between the vapor water in ocean and continent seasonally and daily through the observation in ocean and continent at same time.