• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Food Science and Industry
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• v.51 no.4
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• pp.325-333
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• 2018

If private discipline replace the strict administrative regulation, fundamental rights of protective essence can be relativized while if may be beneficial for the individual freedom. Assigning the state power to the private organization is equivalent to giving up the practice of individual liberty to the organized authority. It is important to make use of public law mechanism, particularly under the imperfect juristic system. Regarding the prohibition of prior censorship, it is necessary to consider whether it is desirable to prioritize the freedom of speech over the rest of the legal benefit. Apart from this necessity, new advertisement screening mechanism was irreversibly - and controversially - introduced for the health functional food since the unconstitutional verdict of the prior screening of advertisements. With this, the state must secure the broad order through legal regulations and norms in order to freedom of speech and other legal benefit can be harmoniously and practically guaranteed.

• Toxicological Research
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• v.17
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• pp.185-188
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• 2001

Genetically modified foods and food additives are derived from organisms that have been inserted foreign genetic materials by recombinant DNA techniques to improve the quality or any other pur-poses. The problems such as toxicity, allergenicity and antibiotics resistance in the safety of genetically modified foods are usually concerned. In Korea, the safety of foods is ensured by the Food Sanitation Act. Although there is no specific provision regarding the genetically modified foods in it, any foods that might cause negative effect(s) on public health or human life are prohibited to sell in the market. In order to systematically evaluate safety of genetically modified foods, the Korea Food and Drug Administration (KFDA) promulgated "Guidelines regarding review of safety assessment data for genetically modified foods and food additives (KFDA Notification 1999-46)". The objectives of these guidelines are to ensure safety of genetically modified foods and food additives. In order to evaluate the safety of genetically modified foods. KFDA operates a special expert committee composed by experts from government, universities, research institutes. and consumer's unions. Recently. manufacturers and consumers are interested in the issues on safety and labeling of genetically modified foods, because of increment of imported genetically modified crops and processed foods. Since government and consumers unions have different viewpoints, their positions regarding the issue are different each other. Therefore, the regulation of labeling on genetically modified foods is prepared and should be enforced at July 2000 in Korea. in Korea.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.80-91
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.149-154
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• 2013

Food hygiene practices must be maintained from farm to table in order to prevent contamination by microorganisms. This study was conducted to investigate consumer hygiene practices related to the refrigerator storage of meat, including a microbial analysis, monitoring of refrigerator temperatures and consumer surveys of female homeowners in the capital area of Korea. Home refrigerator temperatures were maintained above $5^{\circ}C$ in 26 (19.7%) of the 132 houses investigated. The percentage of the refrigerators with a total microbial count over $10^2\;CFU/100\;cm^2$ was 14.4%. No E. coli, Salmonella spp. or Listeria monocytogenes microbes were detected. However, Staphylococcus aureus was detected in 14 houses (10.6%). The only statistically significant difference in hygiene practices between the non-contamination group and contamination group was in the last time of refrigerator cleaning (p<0.01), as determined by the consumer survey. To improve food hygiene when using a refrigerator, raw materials must be packaged, meat should be stored only on a designated shelf, and cooked foods must be contained to prevent cross-contamination. The refrigerator should be cleaned regularly, at least once a month, and refrigerator thermometers should be monitored below $5^{\circ}C$ in order to keep food safe.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.497-505
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• 2006

This questionnaire study was conducted to investigate the levels of recognition and attitude for Korean traditional food among Japanese tourists. The aim was to provide basic data for making a detailed marketing direction alignment of globalization and commercialization of Korean traditional food. The results can be summarized as follows. The 'Korean wave(Hanliu)' was 'the number of known Korean star performers'(3.77 points), 'the number of watched Korean dramas'(3.67 points), 'the number of watched Korean movies'(3.44 points), 'the number of owned Korean singer's tapes or CDs'(3.04 points), 'the number of read books'(2.83 points), and 'the number of viewed cartoons'(2.49 points), in order. The high-intake frequency of Korean traditional foods was 'Bibimbap', 'Galbigui', 'Baechookimchi', 'Bulgogi', 'Kkakdugi', 'Tteokbokki', 'Japchae', 'Galbitang', 'fajeon', and 'Namullyu' in order. On the other hand, the intake frequency of 'Songpyeon', 'Inielmi', 'Sikhye' and 'Sujeonggwa' was very low. The most effective 'Hanliu' item for raising the recognition of Korean traditional food was 'the number of read books'. The most effective 'Hanliu' item for raising the experience of Korean cooking was 'the number of read books', followed by 'the number of watched Korean movies', 'the number of watched Korean dramas', and 'the number of viewed cartoons' in order. The most effective 'Hanliu' item for raising the intake frequency of Korean traditional food was' the number of watched Korean dramas', followed by 'the number of watched Korean movies' and 'the number of read books' in order.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.114-118
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• 1994

In order to compare the contents of nucleic acid substances in various wines, the contents of nueleic acids were analyzed by HPLC. The contents of cytosine was found to decrease in the order of cherry wine > plum wine > dongdongju > chungha > pineapple wine > soju. The contents of guanine was found to decrease in the order of dongdonglu > chungha > pineapple wine > cherry wine > plum wine > soju. The contents of uridine was found to decrease in the order of dongdongju > chungha> cherry wine > pineapple wine > plum wine > soju. The contents of adenine was found to decrease in the order of dongdonglu > chungha > cherry wine > pineapple wine > plum wine > solu. The contents of guan oslne was found to decrease in the order of dongdongju > cherry wine > chungha > plum wine > pine-apple wine > soju. The contents of adenosine was found to decrease in the order of dongdongju > shun aha > cherry wine > plum me > pineapple wine > soju.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.385-390
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• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.