• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.713-718
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• 2014

The seasonal variation in the proximate composition, pH, and glycogen contents of oysters Crassostrea gigas collected in Geoje and Jaran Bays on the southern coast of Korea was studied between March 2012 and February 2013. In the Geoje Bay oysters, the moisture content was 77.49-81.50 g/100 g, lipids ranged between 1.22 and 2.47 g/100 g, proteins between 9.46 and 13.11 g/100 g, and ash between 1.88 and 2.58 g/100 g. In the Jaran Bay oysters, the moisture content was 74.22-82.05 g/100 g, lipids comprised 1.32-2.37 g/100 g, proteins 9.19-13.35 g/100 g, and ash 1.96-2.45 g/100 g. The moisture content was highest in October and January in Geoje and Jaran Bay, respectively, and tended to increase from July until September. The highest protein levels occurred in August in both bays, which coincided with the timing of oocyte maturation, and then decreased at the beginning of total spawning. The highest lipid levels occurred in April in Geoje Bay, and February in Jaran Bay. The glycogen content was 0.40-2.28 g/100 g in Geoje Bay, and 0.61-3.53 g/100 g in Jaran Bay, and was highest in February and decreased from March onwards. The lowest glycogen content occurred in September and then increased from October onwards. The pH ranged between 6.29 and 6.48, and 6.32 and 6.59, for Geoje and Jaran Bay, respectively, and was highest in February.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.241-246
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• 2019

To understand the characteristics of paralytic shellfish poisoning in a major production area of the bay scallop Argopecten irradians in Korea, the seasonal variation and anatomical distribution of paralytic shellfish toxin (PST) were determined in bay scallops collected from the Gyeongnam coast of Korea from March to May 2018. PST levels in bay scallops in the survey area showed remarkable seasonal variation. PST was first detected at a level of 0.42 mg/kg on April 2, 2018, and the highest toxin level (3.15 mg/kg) was recorded on April 12. Among the tissues of bay scallops, the highest proportion of PST was found in the viscera ($54.9%{\pm}17.8%$), followed by the adductor ($22.8%{\pm}10.9%$), gonads ($8.9%{\pm}4.6%$), gills ($7.1%{\pm}3.7%$), and mantle ($6.3%{\pm}.8%$). In addition, with higher PST levels in the whole tissues of bay scallops, the proportion of PST in the viscera increased, whereas those in the mantle, gill, and gonad tissues decreased. In a high-toxicity group with more than 2.0 mg/kg PST in the whole tissues, the proportion of PST in the viscera was $71.8%{\pm}6.7%$.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.58-67
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• 2007

For the rapidly growing elderly population, the achievement and maintenance of good nutritional status is critical to health, functioning and quality of life. Elderly women living alone have been identified as a group associated with poor nutrition. The purpose of this study was to assess dietary intakes of elderly women living alone as compared to those of elderly women living with family in a rural area and to examine seasonal variation. The subjects are 49 elderly women living alone and 41 elderly women living with family who reside in Goryeong-gun, Gyeongbuk, and their food intakes were assessed once each time in summer 2005, winter 2005-2006, and spring 2006. The average ages were 74.7 years for living alone and 72.8 years for living with family. Education level was not different between the two groups. Height, weight, body mass index, systolic and diastolic blood pressures, and fasting blood glucose were not significantly different between the two groups. Average intakes of major nutrients, nutrient adequacy ratio, mean adequacy ratio and index of nutritional quality were lower in the elderly women living alone compared with the elderly women living with family in summer, but the differences in intakes of most nutrients became insignificant both in winter and in spring. High carbohydrate and low fat diet was prevalent and intakes of carbohydrate and fat in summer deviated from macronutrient acceptable distribution ranges. Percentages of the subjects who consumed energy less than 75% of the estimated energy requirement and nutrients less than the estimated average requirement were higher than those reported by the Third National Health and Nutrition Examination Survey. In summer, the percentage of the subjects who consumed energy less than both 75% of the estimated energy requirement and 4 nutrients less than estimated average requirements was 58.5% of the elderly women living alone, which was higher than 26.5% of the elderly women living with family and that of National Nutrition Survey. Therefore, nutrition policies including nutrition education and support are necessary to improve nutritional status of elderly, especially elderly women living alone and should reflect regional and seasonal characteristics.

• Journal of the Korean Geographical Society
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• v.48 no.2
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• pp.303-319
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• 2013

The purpose of this paper in the case of elementary and middle schools in Hwaseong city is that clarify spatial structure by seasonal changes of supply region of school meal foods and changes in food mileage. This paper used account registers of school meal foods of the subject schools as data for this analysis. And this paper analyzed data in March, June, September, and December in order to understand seasonal changes of school meal foods. The spatial structure of school meal foods in elementary and middle schools in Hwaseong city take four with private contracts, limited competition, and bidding quotation by suppliers. With the crops in Hwaseong city, they consist of eco-friendly vegetables in Gyeonggi-do, domestic eco-friendly vegetables and fruits, general vegetables and fruits, and imported processed foods and agricultural products. In case of food mileage, around Hwaseong city, there are spatial structure with about 17 $ton{\cdot}km$, 26 $ton{\cdot}km$, and 11,000 $ton{\cdot}km$ respectively. The spatial structure of school meal foods supplies was determined by difference in feed rate of crops, eco-friendly agricultural products, imported processed foods, and imported agricultural products.

• Korean Journal of Ecology and Environment
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• v.49 no.4
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• pp.334-342
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• 2016

In this study, we explain the environmental variables that mainly influence the spatial and seasonal pattern of Galerucella nipponensis in 38 wetland and stream located at mid-low Nakdong River. G. nipponensis were found at total of 32 wetland, was strongly positively correlated with the biomass of Trapa japonica (t=2.173, $r^2=0.013$, p<0.05). In result of seasonal distribution during 3 years, the largest density of G. nipponensis adult were observed in summer (7~8 months), egg and larva was recorded in only early spring (4~5 months). Rainfall were negatively related with the seasonal distribution of G. nipponensis. They were more abundant in dry season (2015 year) than rainy seasons(2013~2014 year). Stable isotope analysis showed that the G. nipponensis consumed as food source no submerged leaf of T. japonica than other plant. However, utilization of T. japonica on Galerucella nipponensis were not influence to plant biomass and/or species composition in vegetated bed. Those considered as adaptive strategies for sustainable habitat maintenance that because T. japonica use as not only food source but also their lives for G. nipponensis.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.342-350
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• 2020

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred forty-three responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.