• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.748-758
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• 2014

This study aimed to investigate consumption status of cooked rice with different grains as well as examine related factors of Koreans. Based on the Korea National Health and Nutrition Examination Survey of the second year (2011) in the fifth stage, we extracted data on 7,190 people aged 1 year and higher who consumed cooked rice with one or more grains and legumes for at least one meal per day. A total of 15,250 meals were analyzed. Approximately 67.6% of subjects consumed cooked rice with different grains for more than one meal. Age was the strongest influencing factor for consuming cooked rice with different grains. Compared with people in their 40s, those aged 19~29 and in their 30s showed lower probabilities (0.5 and 0.6, respectively) of intake of cooked rice with different grains, whereas those in their 50s and 60s showed relatively higher probabilities (1.9 and 5.0, respectively). The intake ratio of cooked rice with different grains was higher in subjects who were females (64.5%), aged 1~18, over 50s, and residing in a metropolis (62.0%). Breakfast (69.6%) showed a higher intake ratio of cooked rice with different grains compared to lunch (49.1%) and dinner (57.9%). Intake of cooked rice with different grains was highest at home (71.2%), whereas it was lowest in restaurants (11.2%). The findings of the current study may be useful in planning dietary guidelines for intake of cooked rice with different grains.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.275-281
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• 2020

This study aims to explore a new approach of relationship assessment by partially employing attitudinal commitment to measure the influence on perception of cooperation within the Vietnamese rice supply chains, which begins from commercial enterprises up to the retailers in the Vietnamese market. The quantitative research is first built around the measurement instruments for the constructs of relationship quality (RQ) and its dimensions; next, a questionnaire is designed; finally, we deal with sample issues and analyze the data to answer the research questions. The truncated sampling technique and Likert-scale survey is a suitable method for analyzing Vietnamese rice retailers and data collection. The preliminary test was conducted using SPSS Statistics; the main test was, then, carried out to evaluate the proposed model and test the hypotheses. Appropriately, the results point to a significant influence of attitudinal factors on trust and satisfaction. In addition, with the involvement of perceived trust and satisfaction, that combination showed the mediating effect between the attitudinal factors and the relationship quality. The ad-hoc analysis indicated the significant role of the two mediators. To be more specific, the high degree of trust and satisfaction has a positive impact on the formation of the relationship between participants in the sector.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• Asian Journal of Turfgrass Science
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• v.4 no.2
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• pp.101-118
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• 1990

Effects of Zoysia japonica fired in winter on the arthropoda communities in its grassland and rice field was investigated . The results gave indicated that a significant difference between total 15,120 individuals of 4 classes, 11 orders, 47 families, 92 genera and 103 species in the control of Zoysia japonica grassland, and total 1, 404 individuals of 4 classes, 11 orders, 47 families, 53 genera 65 species in the Zoysia japonica grassland fired in winter. Index of similarity of Zoysia japonica grasslands between Kimpo and Yangsuri areas was 0.51. Dominant species of arthropoda communities in Zysia japonica grasstands in Kimpo and Yangsuri areas were Hypogastnua sp. and Proisotorn sp., respectively. The spiders were 9 families and 27 species at Kimpo, and t2 families. and 44 species at Yangsuri, and their dominant species was Gnathonariurn dentaturn at two areas. Laodelphex striatelus in the Zoysia japonica grassland fired in winter was sampled constantly morning, noon and night, hut Gnatlzonariun dentatum was sampled more frequently in the morning than at night. Damage of the spiders in the Zoysia japonica granssland fired in winter was more severe than that of Laodelphcx striatelus .

• SUVANNABHUMI
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• v.12 no.1
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• pp.49-88
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• 2020

Two utilitarian and symbolic objects associated with womanhood in Cambodian culture are the stove and the pot. The pot is a symbol of both the womb and female sexuality; the stove is a symbol of gendered feminine labor. This article argues that the sexist representations of the Khmer female body by modern Cambodian male artists demonstrate an inherited legacy of Orientalist stereotypes. These images were formed : under French colonialism and often depict Khmer women as erotic/exotic native Others. Starting in the 1970s, however, if not earlier, Cambodian women began to question the gendering of social roles that confined them to domestic space and labor. This form of social questioning was especially present in pop songs. In recent years, contemporary Cambodian woman artists such as Neak Sophal and Tith Kanitha have made use of rice pots and stoves in their art as freighted symbols of femininity. Neak created an installation of rice pots from different households in their village, while Tith rebelled against this gendered role by destroying cooking stoves as an act of defiance against patriarchy in her performance art.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.3
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• pp.301-305
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• 1995

The study was conducted at village level in Pabna milkshed areas of Bangladesh to asses the existing feed and fodder sources of cattle. The results showed that the overall number of cattle per farm family was 7.17 and chicken represents highest number (15.57) per farm family in this area. The results also indicated that during monsoon season the bathan is planted with Vigna mungo and Lathyrus sativus and average grazing hours per day varied from 1.1 in October to 5.6 in February. In Summer, they were offered naturally grown Cynodon dactylon with supplementary feeding of rice straw. The study further showed that the highest (65.7%) feed scarcity was found during mid April to mid May followed by mid June. The cultivation of Vigna mungo was highest (76.71%) compared to Lathyrus sativus by the farmers in the bathan areas. The major constraint to cattle production is the scarcity of quality feed during mid October to mid November.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.11-19
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• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.63-72
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• 1993

The purpose of this study was to investigate nutritional knowledge, nutrition attitude and food preference among middle school students and to evaluate the effect of nutrition deucation in middle school. The survey was conducted from June 15, to June 25, 1993 by questionnaires which was composed of ntrition knowledge test, nutrition attitude test and food preference test. The subjects of this study were composed of 106 male and 105 female students of middle school. The results obtained were summarized as follows: Nutrition knowledge score Nutrition Knowledge score Nutrition knowledge score of female group was significantly higher than that of male group at P<0.001 Nutrition Attitude Score Nutrition Attituds Score of female group was significantly higher than that of male group at P<0.001 Correlations between nutrition knowledge and nutrition attitude scores in both group were significant Food Preferences Preferences for pork cutlet, hot dog, chicken, beef, kim chi, cooked rice, ptoato were high in both groups.