• 제목/요약/키워드: East Asian family

검색결과 204건 처리시간 0.024초

Four New Records of Species of Noctuoidea (Lepidoptera) from Korea

  • Sei-Woong Choi;Sung-Soo Kim;Hae-Yong Oh;Ju-A Jeon;Bora Shin
    • Animal Systematics, Evolution and Diversity
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    • 제40권4호
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    • pp.332-339
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    • 2024
  • For the first time in Korea, we report two species from the family Noctuidae: Trichosea ainu (Wileman), and Virgo confusa Kishida and Yoshimoto, as well as two species from the family Erebidae: Paracolax bilineata (Wileman) and Homodes vivida Guenée. Most of these species were collected from southern regions of Korea, including Wando, Gangjin, Shinan, and Jejudo. We provide photographs of adults and male and female genitalia, along with mitochondrial DNA(COI barcode region) sequences.

레스토랑 수익 관리를 위한 적정 식사 시간 측정에 관한 연구 (Measuring Expected Meal Duration for Restaurant Revenue Management)

  • 조미희;이경희
    • 동아시아식생활학회지
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    • 제19권2호
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    • pp.278-286
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    • 2009
  • Restaurants have two strategic levers for revenue management: duration control and demand-based pricing. Reducing dining times, especially during peak periods, can add considerable revenue for restaurants. Managing meal duration, however, can be far more complex than manipulating the price. This paper examines dining duration expectations for restaurants types(Family, Korean, Quick service restaurant), customers characteristics(gender, age, occupation, meal period, visiting frequency, dining occasion, dining companions) using an a adaptation of a price sensitivity measurement tool, naming it 'Time Sensitivity measurement tool' or TSM. The TSM is then used to derive the optimal time points, and the range of acceptable times. The results demonstrate that there is a relatively wide spread of acceptable dining duration times in family restaurant. Furthermore, the optimal time points was shorter than the mean expected dining times, which suggests that many restaurants may be able to shorten dining duration without compromising customer satisfaction. The paper explores whether demographic and dining variables have an impact on time preferences, and finds whether gender, age, meal periods, visiting frequency, and dining companion effects are significant. Specifically, women in their thirties tended to prefer a significantly longer dining times for dinner.

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충남 일부 지역 대학생의 거주형태에 따른 식생활에 관한 연구 (The Dietary Life by Residence Types of University Student in Chungnam)

  • 김나영;김성환;김은미
    • 동아시아식생활학회지
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    • 제16권1호
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    • pp.46-53
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    • 2006
  • This study examined the dietary life by residence type of 409 university students (198 male and 211 female) in Chungnam They were divided into five groups according their residence: living in the family home a short distance from the university, living in the family home a long distance from the university, boarding house, self-boarding house, and university dormitory. In this study, the intake of food and nutrients and health, and dietary behaviors of each group were investigated through two-week questionnaire. The average age, height, weight, and BMI were 21.4, 175.3 cm, 68.9 kg, 22.3 in males, and 19.9, 162.3 cm, 53.3 kg, 20.2 in females, respectively. Dietary attitude of the students living in home was higher than that of the other student groups. The rate of breakfast intake and the frequency of eating 10 food items of subjects except processed food of self-boarding house group were lower than those of the other 4 student groups. These results suggest that university students of self-boarding house might have low ability of meal management and more reasonable nutrition education is needed for desirable food behaviors.

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부산.경남지역 주부들의 혼례음식에 대한 인식과 전망 (A Study on Cognition and Prospect of Wedding Food among Housewives in Busan and Kyungnam Area)

  • 김경묘;신애숙;김경자
    • 동아시아식생활학회지
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    • 제12권6호
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    • pp.517-527
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    • 2002
  • This study investigated the attitude toward and practices of the wedding foods among housewives. Data were collected from 525 housewives living in areas of Busan and Kyungnam and analyzed by bivariate analyses. Most of the respondents were from Busan metropolitan area (77.9%) and in the age of thirties and forties (66.3%). About the occupation, 43.5% of them were full-time housekeepers and 34.7% were workers. The highest proportion was found in those completed the high school (49.3%), those with a monthly family income of a million won (44.2%), and those from the nuclear family type (66.9%). For the attitude toward the continuity of wedding foods, most respondents (52.1%) had an opinion that the practice of serving the traditional wedding foods should be disappeared in a near future. The respondents had a general attitude that procedures of wedding ceremony including wedding foods should be changed to reflect the degree of modernization. Also, they showed an attitude that one of the wedding ceremonial procedure, Pebaek had to reflect the current custom. The kinds and the volume of wedding foods should be lessened so that the ceremonial procedure should be brief which included only the basic one. Most of the respondents preferred the basic one to the luxurious one. These attitudes toward and practices of wedding foods varied depending on sociodemographic characteristics.

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백령도 주부들의 전통 음식에 대한 의식과 세시풍속 실태 (Perception of Traditional Food and Seasonal Customs by Housewives Living on Baengnyeong Island)

  • 박영선;정영숙
    • 동아시아식생활학회지
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    • 제21권2호
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    • pp.155-166
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    • 2011
  • The purpose of this study was to identify determinants for the perception of traditional food and the probability of belonging to the succession group of traditional food. This study also analyzed foods for seasonal custom and strengths as well as direction concerning improvement of traditional foods, while taking the housewives' hometowns into account. Data were collected from 304 housewives living on Baengnyeong island. Regression analysis showed that family income, age, type, years of residence on Baengnyeong island and hometown were significantly related to the perception of traditional food. Among the significant variables, hometown was the most important factor in explaining perceptional differences. Logit analysis indicated that the probability of belonging to the succession group of traditional food was high with low educational level, high perceptional degree, and North Korea as a native country. The results of chi-square analysis proved that foods associated with seasonal custom, strengths and the improvement of traditional food were different between housewives having South Korea and North Korea as a native country. In this article, similarities and differences in the foods associated with seasonal customs, strengths and the direction concerning improvement of traditional foods are discussed, and implications for both nutritionists and food marketers are provided.

유아교육기관의 급식 기호도 및 만족도에 관한 연구 (Satisfaction and Preference with Meal Service of Child Education Center)

  • 김선현;박금순
    • 동아시아식생활학회지
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    • 제21권6호
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    • pp.924-933
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    • 2011
  • The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers' menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parent's opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kid's health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.

식품첨가물에 대한 소비자의 태도 (Consumer Attitudes towards Food Additives)

  • 김효정;김미라
    • 동아시아식생활학회지
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    • 제15권1호
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    • pp.126-135
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    • 2005
  • The purpose of this study was to examine the consumer awareness and information seeking behaviors towards food additives. The data were collected from 506 adults living in Seoul, Daegu and Rusan by self-administered questionnaires. Frequencies and chi-square tests were conducted with SPSS. The results of the survey were as follows: (1) The consumers' concerns towards food additives were high, (2) Especially, many consumers were highly concerned about preservatives among food additives, (3) Two-fifths of the respondents thought the use of food additives had nothing to do with the quality of food, (4) Many respondents tried to consume the food containing less food additives, (5) Most respondents were not satisfied with the labeling of food additives, and (6) Many consumers needed the information about food additives, especially safety of food additives.

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칼슘섭취상태, 에스트로젠 수준 및 활동량이 폐경 전후 여성이 골격상태에 미치는 양향 (Effects of Dietary Calcium, Estrogen Level and Physical Activity on the Bone Status of Pre and Post Menopausal Women)

  • 김혜경
    • 동아시아식생활학회지
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    • 제4권3호
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    • pp.41-49
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    • 1994
  • This study was intended to investigate the effects of nutritional, physical and environmental conditions on the bone status of 102 pre and post menopausal women living in Ulsan area. The results of this study are summarized as follows : when subjects were classified into two groups by bone status, there were significant differences in age, calcium index, serum estrogen and physical activity between two groups. Average daily calcium intake of subjects was 682.9 (149.2)mg, which is almost same as RDA, but 41.1% of the subjects consumed calcium below RDA. Calcium index(p<0.05), serum estrogen(p<0.001), physical activity(p<0.001) of poor bone group were significantly lower than those of good bone group. Although there was not a significant difference between bone status and other influential factors, such as family type, skip meal, alcohol drinking, smoking and BMI, each has been shown to have an effect, if slight, on the bone status.

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주부의 토종닭에 대한 인식 및 이용실태에 관한 조사 (A Survey on Housewives' Awareness and Uses of Native Chickens)

  • 한재숙;김정숙;김정숙;김미향
    • 동아시아식생활학회지
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    • 제6권3호
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    • pp.393-401
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    • 1996
  • This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows: The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once permonth and they regarded a native chicken as one of traditional, health and natural foods. They appreciated the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.

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대구.경북지역의 전통발효식품 이용헤 관한 실태조사 (A Survey on the Usage of Traditional Fermented Foods in Daegu City and Kyungbuk Province)

  • 전용진;김주현
    • 동아시아식생활학회지
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    • 제6권3호
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    • pp.403-410
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    • 1996
  • This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

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