• Journal of the Korean Geographical Society
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• v.50 no.3
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• pp.355-373
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• 2015

In this study the factors of fire damage are analyzed through previous research reviews. Local environmental factors as well as those factors attributed to fire damage (number of fire events, number of injured, number of death, economic loss) were selected to compose mutual relationship model. In order to verify this relationship model, official statistics concerning fire damage were collected from 228 local governments and compared with results from previous research. As a result of this comparison four dependent variables and 22 independent variables that affect fire damage were analyzed. Independent variables are divided into human vulnerability factors, physical vulnerability factors, economic vulnerability factors, mitigating factors and local characteristics. To analyze a relationship between selected dependent variables and independent variables, we applied a semi-logarithm model and performed regression analysis. Among the 22 independent variables, the number of the weak to disaster, social welfare service workers, workers in manufacturing industry, and the number of workers in restaurants and bars per 10,000 people show the significant correlation with the number of fire incidence. The number of death from fire is significantly related to two variables which are the number of social welfare service workers per 10,000 and the ratio of commercial area. Damage cost is significantly dependent on the property taxes per 10,000 people. These factors were included in the research model as vulnerability factors (human, physical, economic) and mitigating factors and local characteristics, and the validity of research model was verified. The result could contribute to fire-fighting resource allocation in Korea or they can be utilized in establishing fire prevention policy, which will enhance the national level of fire safety.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.37-49
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• 2010

The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees' satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, manager in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.886-894
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• 2013

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides the foundations in research, nutrition monitoring, policy and dietary practices in Korea. This databases consists of several sets of data including food descriptions, nutrients, portion weights, and source of data. The National Standard Food Composition Table have been published since 1970 and, recently, new version (8th edition) of Food Composition Table which has quantitative and qualitative nutrient data is released in 2011. In addition, the User-friendly Food Composition Table is divided into adult, children, and elderly categories depending on the subjects because we need different nutrients according to various ages. The Tables of Food Functional Composition is firstly edited in 2009. RDA published the minerals and fatty acids composition table, tables of amino acid, fat-soluble vitamin composition table, and the cholesterol table. The resulting database will be widely used. The users of the databases are from diverse fields, includeing federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments ect. Therefore, consistent improvements of the database is important, so that people can better address such health challenges by providing reliable and accurate data.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.115-121
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• 1978

Early developmental stages of Mactra chinensis were bioassayied to determin the water quality of the costal waters of Busan. The water samples were obtained at 12 stations from July 12 to July 17, 1977. Water quality evaluation was made in terms of the rates of normal development to abnormal development in three indicatory states, i. e. fertilization membrane formation, morula and trochophore larvae. The pollution degree of the waters brought from five swimming beaches was found to be highest at Haewundae followed by Songdo, Kwang-anri, Songjeong and Dadaepo with decreasing order. The highest value of the water at Haewundae was mainly due to the accidental oil spill from an oil tanker which happened on July 7, 1977. At Dongsamdong the rate of total abnormal development was $47.17\%$. This result is apparently attributable to fish byproducts discarded from a number of restaurants. At Chungmudong where a large fish-market is located, the rate of total abnormal development was $61.14\%$. At Suyeng Bay and Yongho Bay the rates of total abnormal development were $73.82\%$ and $72.90\%$ respectively. At these bays the drainage presumably contains a large amount of chemical pollutants from the industrial areas. This result shows that no organisms can normally breed in these regions.

• Journal of the Korean Wood Science and Technology
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• v.43 no.4
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• pp.528-537
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• 2015

To reuse the waste bone from restaurants or butcher houses, the possibility of using waste bone powder after cooking as a filler for wood adhesives used in manufacturing plywood was investigated. Radiata pine (Pinus radiata D. Don) plywoods were manufactured by using commonly used wood adhesives such as urea-melamine formaldehyde (UMF) resin, urea-formaldehyde (UF) resin, and phenol-formaldehyde (PF) resin and the prepared fillers from cattle bone powder, pig bone powder, and seashell powder. Plywood fabricated by using cattle bone powder, pig bone powder, and seashell powder showed weaker performance in dry and wet glue-joint shear strength and wood failure than those of the plywood with wheat flour. The result showed that it was hard to use only bone powder for the replacement of wheat flour. However, the filler mixed with wheat flour and bone powders showed equivalent dry bonding strength and better water resistance than the wheat flour, indicating that bone powders mixed with wheat flour might be used for the manufacture of plywood. When bone powders were mixed with wheat flour as adhesive fillers the shell powder showed the lowest bonding properties and there was no big difference between the cattle bone powder and the pig bone powder.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• Clean Technology
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• v.26 no.2
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• pp.109-115
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• 2020

Over the last 3 years, the global food 3D printing market has grown at an average annual rate of 31.5% and has shown an industry size that reached about U$ 9.46 billion. Food 3D printing technology has the advantage of being utilizable in diverse ranges because it enables free design of existing foods so that foods can be produced according to individuals' tastes and purposes. Many countries around the world are producing food 3D printers to release trial products such as foods employing the advantages of food 3D printing. They are also attempting to apply food 3D printing in various fields such as combat rations, space rations, restaurants, liquid foods, foods for the elderly, diets for patients, and baby foods. Whereas the 3D printing market, which has a high growth potential and is expected to continue to expand in size, is highly likely to become a blue ocean, not only is food 3D printing technology small in South Korea, but also the overall ratio of 3D printing utilization and the scale of the relevant industry are small. This is attributable to the fact that South Korea has problems such as insufficient institutionalization compared to developed countries and delays in the development of standardized domestic materials. Therefore, this paper is intended to inform the necessity of food 3D printing and describe food 3D printing technology and food 3D materials in order to obtain the additional effect of vitalizing the South Korean food 3D printing market.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.605-613
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• 2015

This study assesses the consumption of seaweed by Koreans using a survey questionnaire. 1,218 subjects were surveyed. Those individuals were divided into inland and coastal regions. Statistical analyses were conducted using the SAS package (ver 9.1). The results of this study are summarized as follows: Of the survey respondents 46.5% were male and 53.5% were female. Inland and coastal residents were divided nearly equally (50.4% and 49.6% respectively). Overall slightly more respondents reported a dislike of seaweeds (52.8% vs 47.2%) and the major reason for their dislike was the smell. With respect to gender and age preference, more females liked seaweed than males (p<0.01) and individuals over thirty were more favorable when compared to those in their teens and twenties (p<0.001). Coastal area residents liked seaweed significantly more than that of inland residents (p<0.01). Respondents reported eating seaweed at home (50.8%) and at restaurants (28.2%). The cooking methods used for dishes with seaweed included: soup (44.8%), wrapped in seaweed (21.8%), and seasoned dishes (19.4%). The most popular item among processed seaweed products was beverages. 26.5% of respondents were getting their food and nutrition information through television and radio programming. In conclusion, the results of this study provides baseline and useful information for the development of marketing plans for seaweed products.

• Food Science and Preservation
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• v.23 no.5
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• pp.631-637
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• 2016

Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.