• Safe Food
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• v.9 no.1
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• pp.4-12
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• 2014

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.83-93
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• 2010

The purpose of this study is to investigate consumer perception and importance of food tourism properties and performance of the properties in Sangju province of Gyeongsangbuk-do. The study has found that persons who have food tourism experiences (75 persons, 50.7%) had slightly more than not experience persons (72 persons, 48.6%). Additionally, most of the respondents were usually satisfied with the local foods. Also, it was found that food tourism had been taken 1-2 times per 6 months (48 persons, 64.0%) on average, and 135 persons (91.2%) had intention of experiencing food tourism. According to the result of Importance-Performance Analysis (IPA) on consumers' food tourism properties, high importance was on 'There are attractive landscapes.' ($4.52\;{\pm}\;0.56$), 'Accommodations with reasonable price.' ($4.18\;{\pm}\;0.80$), and 'The food of the area is famous.' ($4.15\;{\pm}\;0.73$); and the properties such as 'There are local specialty shops or markets selling local produce.' ($3.03\;{\pm}\;0.83$), 'The climate is temperate.' ($3.03\;{\pm}\;0.87$), and 'There are attractive landscapes.' ($3.02\;{\pm}\;0.98$) showed average performance. A factor analysis about consumers' importances to the food tourism properties shows that the factors were divided into four kinds and each of the factors were named as 'convenience-stable propensity', 'valued-oriented propensity', 'adventurous-aggressive propensity' and 'traditional-active propensity'. Variance ratios of each factor were 22.319%, 10.286%, 8.723% and 6.239%, respectively. According to the result of a reliability analysis, Cronbach's alpha value was 0.8621, implying that reliability of each item was very high. Therefore, it is considered that development of food tourism products and promotion strategies therefore should be designed based on the importance of food tourism properties hereafter.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

• Journal of Distribution Science
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• v.12 no.2
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• pp.7-16
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• 2014

Purpose - The purpose of this study is to target Chinese consumers of Korean agri-food through the analysis of agri-food brand identity images to set future directions for proposed agri-food exports to China. Since negotiations began for a free trade agreement (FTA) between Korea and China, some Koreans have worried about the Korean agriculture sector. The world trading system has undergone many changes in recent years. Since the start of FTA negotiations on agriculture, China and Korea have faced a heightened sense of crisis. China is trying to export agricultural products so actively that its agricultural exports could increase by more than 7% annually. China exported about one-tenth of its agricultural products to Korea in the period 2002-2010. Recently, the importance of brand identity has tended to increase, as the world becomes one unified market. In this situation, we should try to promote agri-food exports to China. It is very important to understand consumers' recognition of Korean food and the image of the Korean agri-food industry, to establish an export strategy. Research design, data, and methodology - This study targeted 2,800 adult men and women aged 25-59 years living in four major cities in China (Beijing, Shanghai, Guangzhou, and Qingdao) with a household income within the top 10% level in the China, using the one-to-one interview survey method. In addition, four groups by region (eight people per group) for a total of 32 groups were surveyed by using the focus group interview (FGI) research method, and impressions of imported agri-food were surveyed using 17 questions about fresh agri-food and 22 questions on processed agri-food. Factor analysis, brand positioning, biplot analysis, and so on, were carried out based on the results of these surveys. This research presents the brand identity of Korean food; according to the analyses, the brand identity is based on trust, safety, and attractiveness. Result - Factor analysis results showed that Chinese consumers expect four major qualities in imported fresh agri-food: freshness/safety, attractive appearance, premium branding, and excellent taste/quality. In the case of processed agri-food, it turned out that Chinese consumers are focused on safety/hygiene/freshness, health, and taste. In addition, in the fresh agri-food analysis by country, American foods had the upper hand; the image of American foods was also recognized as the most positive for processed agri-food. Meanwhile, according to the biplot analysis, Korean agri-food is strongly preferred for its appearance, but no country is strongly preferred as regards the level of freshness/safety that is expected by Chinese consumers. Conclusions - In this study, we analyzed the image of imported agri-food expected by Chinese consumers by reconstructing agri-food characteristics from the brand perspective. The research result shows that a Korean brand identity must be the ultimate goal for activities undertaken to enhance the image of Korean agri-food in the future. Additional research is needed because brand image can be formed through various channels.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.287-291
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• 2010

In this study, a simple and rapid pre-treatment method based on liquid extraction was applied for the simultaneous determination of three macrolides (spiramycin, tylosin, and tilmicosin) residues. In these studies, the stock farm products was used as a matrix sample. When the liquid extraction method was compared with the solid phase extraction (SPE) method, the former showed higher recovery percentages and simpler steps than the latter. The macrolids were separated using a reverse-phase C18 ($250\;mm{\times}4.6\;mm$, $5\;{\mu}m$) column and a gradient elution with mobile phases consisting of phosphate buffer (pH 2.5) and acetonitrile. Tylosin and tilmicosin were detected at 288 nm and spiramycin was detected at 232 nm. The average recovery percentage ranged between 83.0-90.2% for samples spiked with the three macrolids at 50 and 100 ng/g The validation results showed that the limit of detection (7 (spiramycin), 12 (tilmiconsin), 12 (tylosin) ng/g)) was under the regulatory tolerances and the linearity from calibration curves was satisfactory for determining the multi-residue of three macrolids in farm products. Monitoring samples were collected at the main cities in Korea as Seoul, Busan, Deajeon, Incheon, Deagu, and Gwangju. Microlide antibiotics were not detected in most samples.

• The Korean Journal of Pesticide Science
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• v.19 no.1
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• pp.32-40
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• 2015

This study was implemented to evaluate food safety on residual pesticides in agricultural products of Korea and to use as a data base for the establishment of food policy. A total of 196 pesticide upon these products were analyzed using multi class pesticide multiresidue methods of Korean Food Code, and 232 samples of 15 agricultural products collected from 9 regions were supplied for this study. In the results, 64 kinds of pesticides were detected in 53 samples, chlorpyrifos and procymidone of them were shown a high frequency of detection in the analyzed pesticides. Among them, two samples (chlorpyrifos in perilla leaves and picoxystrobin in peach) were detected over Maximum Residue Limits (MRLs). The levels of the detected pesticide residues were within safe levels. Also, the intake assessment for pesticide residues including chlorpyrifos at multi pesticide residue monitoring were carried out. The result showed that the ratio of EDI (estimated daily intake) to ADI (acceptable daily intake) was 0.001~0.902% which means that the detected pesticide residues were in a safe range so that residual pesticides in the agricultural products in Korea are properly controlled.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.536-552
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• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.672-688
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• 2022

The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.

• Journal of Nutrition and Health
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• v.27 no.2
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• pp.192-206
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• 1994

This study was conducted to find out the weak points of present Korean food composition table, so that to suggest the revision direction. Korean food composition table in Appendix of Recommended Dietary Allowances for Korean, 5th edition, was analyzed by comparing with 6 other food composition tables such as one other Korean food composition table, and those of Japan(two), U.S.A., East Asia and Near East. The content analysis was applied as the method of this study. As result, many drawbacks like classification of food components, etc. were pointed out. The best solution to improve these drawbacks in present food composition table is establishing on organization entirely in charge of food composition table. In this way the organization can carry out food analysis systematically and continuously. Then new food items can be added, old food items be eliminated based upon people's food consumption pattern change. Also we need to analyze our own foods consumed by our people instead of borrowing the other country's data.