• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.663-671
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• 1996

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (${\geq}$￦2,000) and mid-priced ( <￦2,000 and ${\geq}$￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (<￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

• Korean Journal of Social Welfare Studies
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• v.48 no.2
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• pp.173-201
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• 2017

This study examined the degree of socioeconomic deprivation in the areas of material hardship, health, housing, employment, and social network among people using debt relief programs. The sample, 209 individuals, was recruited from major agencies offering debt relief programs, including Seoul Bankruptcy Court, Credit Counseling and Recovery Service, and Seoul Welfare Foundation. Data were collected through in-person interviews in 2016. The sample was compared in terms of the level of deprivation with the general population and the low-income group, extracted from the Korea Welfare Panel Study. The debtors group demonstrated a substantially higher level of deprivation on all the dimensions examined. For example, the proportion of people who suffered from hunger was 37.8% in the debtors group compared to 6.7% in the low-income group. The proportion of people who had suicidal ideation in the last 12 months was 57.9% compared to 19.2% in the low-income group and 2.7% in the general population. The level of deprivation was different by chapter choice of consumer bankruptcy. Policy and practice implications of the results were discussed.

• Proceedings of the Korea Water Resources Association Conference
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• 2016.05a
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• pp.518-518
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• 2016

Agriculture is the lifeblood of the economy in Ghana, employs about 42% of the population work force and accounts for 30% of the Gross Domestic Product (GDP). Corn (maize) is the major cereal crop grown as staple food under rain fed conditions, covers over 92% of the total agricultural area, and contributes 54% of the caloric intake. Issues of hunger and food insecurity for the entire nation are associated with corn scarcity and low production. The climate changes are expected to affect corn production in Ghana. This study evaluated variations of corn yields based on different climate conditions of rain-fed area in the Dangbe East District of Ghana. AquaCrop model has been used to simulate corn growing cycles in study area for this purpose. The main goal for this study was to predict yield of corn using selected climatic parameters from 1992 to 2013 using different climate scenarios. The Model was calibrated and validated using observed field data, and the simulated grain yields matched well with observed values for the season under production giving an R squared (R2)of 0.93 and Nash-Sutcliff Error(NSE) of 0.21. Study results showed that rainfall reduction in the range of -5% to -20% would reduce the yield from 1.315ton/ha to 0.421ton/ha (-21. 3%) whereas increasing temperature from 1% to 7% would result in the maximum yield reduction of -20.6% (1.315 to 1.09 ton/ha.). On the other hand, increasing rainfall from 5-20% resulted in yield increment of 68% (1.315-2.209 ton/ha) and decreasing temperature produce 7% increase in yield ( 1.315 to 1.401ton/ha). These results provide useful information to adopt strategies by the Government of Ghana and farmers for improving national food security under climate change.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.16-33
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• 2021

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

• Animal Bioscience
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• v.36 no.4
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• pp.601-608
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• 2023

Objective: This study was conducted to investigate the effects of energy and protein levels in the diet of Hanwoo heifers on growth response and animal behavior. Methods: Forty heifers were randomly allocated into three experimental groups according to the target daily weight gain in 8 pens (T-0.2, 2 replications; T-0.4 and -0.6, 3 replications) based on similar body weight (BW) and age in months. The target average daily gain (ADG) was set at 0.2 (T-0.2), 0.4 (T-0.4), and 0.6 kg/d (T-0.6), and feed was based on National Institute of Animal Science (NIAS, 2017). In order to minimize hunger stress of T-0.2 and -0.4, the feeding ratio of rice straw was set to 55%, 50%, and 45% for T-0.2, -0.4 and T-0.6, respectively, so that the dry matter (DM) intake for all treatment groups was uniform but the energy and protein levels in the diet were adjusted differently. A total of 6 items (lying, standing, eating, rumination, walking and drinking) of animal behavior were analyzed. Results: During the whole period of the experiment, the ADG of the T-0.2, -0.4 and -0.6 treatments were 0.48, 0.56, and 0.65 kg/d (p<0.05), respectively, showing higher gain than the predicted value, especially for the low target ADG group. Based on these results, regression equations for the total digestible nutrient (TDN) and crude protein (CP) requirements were derived. No behavioral differences were found according to the energy and protein levels in the diet because the DM intake was kept constant by adjusting the roughage and concentration ratio. However, eating time was longer (p<0.05) at T-0.2 than T-0.6 during the whole day. Conclusion: Through this study, it was possible to derive regression equations for predicting TDN and CP requirements according to the target ADG and BW.

• Journal of English Language & Literature
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• v.56 no.4
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• pp.639-666
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• 2010

Meditation on Christ's body is peculiar to late medieval female mysticism. The somatic meditation on Christ basically derives from the Incarnation, but the female mystics focused more on the Passion and the Eucharist, i.e., Christ's bleeding and feeding. Then, female body structure and the gender role of nurturing were combined to make facile her imitatio Christi, because the female body was aptly identified with Christ's body. The blood flowing in the side of Christ was often in medieval graphics and texts identified with a mother's milk for a baby to suck. Wound and food, suffering and nourishing, were inseparable in Christ's and the female mystics' body. Thus, in late medieval female mystical practice, it is important to note, first, female mystics' bodily pain was not to be cured but endured; second, that not only did a female mystic eat Christ's body, but her own body was to be "eaten" by poor neighbors, just as Christ gave his own body to be eaten by believers. As Christ's body is punctured, so does the female body have open holes, and as Christ is food, so is the female body. This female meditation on Christ's body developed the notion of "divine motherhood" to be accepted and enjoyed quite literally by the female mystics in late medieval times. Yet, in a sense, the female mystics' meditating on Christ's feminine function of nourishing can be considered as their accepting and interiorizing the socially constructed female gender role and thus lacking in subversive power. Nevertheless, this meditative practice at least functioned to redeem the female body which had typically been labelled inferior and even dirty. Through Christ's feminized body, the female mystics rehabilitated their bodily dimension, presenting it to be shared by male believers. Capitalizing on the gender stereotype of womanhood itself, they converted female weakness to power.

• Korean Journal of Community Nutrition
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• v.28 no.5
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• pp.392-403
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• 2023

Objectives: This study was intended to investigate adults' health behaviors and eating habits according to their levels of social media use. Methods: From May 27 to July 11, 2022, an online survey was conducted of 452 male and female social media users in their 20s and 30s, and their eating habits and health behaviors were compared and analyzed according to their degree of social media use. For each of the three levels of food content use, the frequency of social media content use, and the total score range of average social media viewing time per day were divided into three parts, and a group with a score of less than 2 points was classified as low-use; a group with a score of 2 or more and less than 3 points was classified as middle-use; and a group with a score of 3 points or more was classified as high-use. Results: The use of food content was higher in women than in men (P < 0.001), and higher in those in their 20s than in those in their 30s (P < 0.001). The group with a high level of food content use showed a higher rate of post-use hunger than the group with a low level (P < 0.01). The experience of eating after using food content was also higher in the group with a high level of use than in the group with a low level of use (P < 0.001). The group with a normal or high level of food content use had more negative eating habits than the group with a low level. Conclusions: The study highlighted the need to provide desirable food content to people in their 20s and 30s with negative eating habits and to promote them so that they can use the right healthy nutrition-related content.

• The Journal of Korean Medical History
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• v.34 no.1
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• pp.31-46
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• 2021

Shin Hong-Gyun and his family have been in medicine for many generations as Korean Medical Doctors (KMDs). In 1919 when Shin Hong-Gyun was participating in an independence movement in Jang-Baek-Hyun, his younger brother Shin Dong-Gyun was killed by Japanese military police forces. This tragic incident triggered Shin Hong-Gyun to establish an army for national independence called , holding 200 young men, to serve in armed struggle against the Japanese Government with Kim Jung-Geon in May, 1920. In March 1933, Shin Hong-Gyun, as a military surgeon, led his men to the Korean Independence Army to fight a battle. Once he became a member of the Korean Independence Army, he, in fact, participated in few battles: Sadohaja, Dong-Kyung-Sung, Deajeonjayeong. Daejeonjayeong was a waypoint that the Japanese military needed to pass through in order to reach the Wangcheong area. Shin Hong-Gyun's independence forces had to endure painful starvation and heavy rain while hiding in ambush for long periods of time until the Japanese military would appear. Due to its summer rainy season, rainwater overflowed into their trenches and was filled up to the waist. Even worse, food stockpiles were low and the Japanese army did not appear for longer time. Shin Hong-Gyun's entire team suffered severe hunger and extreme cold. At this critical moment, Shin Hong-Gyun used his expertise as a KMD to find edible black mushrooms that grow wild in the mountains and use them to feed his men. This event led to the victory of the independence army at the battle of Daejeonjayeong. The purpose of the paper is to inform and highlight the forgotten history of Shin Hong-Gyun who was, both, a Korean Medical Doctor and a military surgeon.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.404-413
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• 2013

This study was conducted to assess the dietary habits and behaviors of college students in the Northern Gyeonggi-do Region(Republic of Korea). To accomplish this, a survey was conducted to investigate the preference, intake frequency and menus of breakfast, lunch, dinner and snacks by male and female students. Most male and female students had irregular breakfasts with the main reasons for skipping a meal 'not enough time' (47.3, 45.5%) and 'irritating' (19.0, 21.9%), respectively. The principal breakfast menu for both was 'rice and side dishes'. The lunch time for male and female students was regular, and the lunch cost made up most of their spending money. The snack time of male and female students was mostly 'between lunch and dinner'. The snack menus of male and female students were 'cookies' (25.8, 19.0%), 'drinks' (18.0, 14.4%), and 'breads' (16.9, 13.2%), respectively. For male students, the reasons of snack intake were 'hunger' (46.1%), 'boredom' (15.7%), and 'habitual' (9.0%). For female students, the reasons were 'hunger' (28.2%), 'habitual' (22.4%), 'boredom' (15.5%). Half of the college students had regular delivery foods for reasons of 'hygiene', 'taste', and 'nutrition' in the order and in consideration of being the elderly. The facility foodservice was also used half of the college students for the reasons of being 'economic' (30.9, 22.6%), and 'liberated from preparing meals' (21.4, 23.8%), respectively. Both male and female students were found to have less knowledge of the facility foodservice in the elderly. Based on these results, greater efforts should be made to provide meaningful information regarding the dietary habits and behaviors of college students, especially, when elderly.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.