• Culinary science and hospitality research
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• v.5 no.2
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• pp.283-299
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• 1999

Wine increase the quality of and is a favorite drink in Europe and developed countries. Wine is effective in promoting appetite and digestion. Wine which is an alkaline beverage neutralizies physical constitution and has various preventive effents. Also wine increases the taste and aroma of food. However, a various binds of wine needs a special control, and expert knowledge is needed in drinking and serving method of wine. It is very difficult to find the method harmonized cuisine with wine. This study approches to find the method which cuisine and wine are nicely matched through literature reviews. First, the method is analyzed by the order of cuisine. Second, the analyzed by the cooking method. Third is analyzed by the taste of cuisine. Fourth is analyzed by the production, management, providing method, temperature and drinking method. Therefore, we'd like to provide the harmonized methods between cuisine and wine to the emplyees.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.213-220
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• 2012

This study was conducted on 4th and 5th grade elementary school students in Daegu, Korea for the purpose of promoting health and proper dietary habits. A children food safety education program was developed and its effects evaluated on 4th and 5th graders (3,932 students for 4th year, 4,438 students for 5th year) at 46 elementary schools, which were under the jurisdiction of the four educational bureaus of Daegu city. Education was conducted in accordance with an education design plan, of which there were two goals, including know the contents of 'special act on children's dietary life safety management' and 'practice proper hand-washing'. 'Special act on children's dietary life safety management' was explained, and the education curriculum included proper hand-washing for prevention of food poisoning, quality certification mark on children's favorite foods, harmful foods such as unsanitary and adulterated foods, and green food zone. Flash songs, PowerPoint, 'glitter burger' notice note, and banner were used as education media. It was found that the awareness level of items related to 'special act on children's dietary life safety management' increased significantly after education (p<0.001). 'Necessity of nutrition education and children's food safety' also increased significantly (p<0.05) after education. Lastly, children answered that they washed their hands more often after education (62.9%) than before (60.7%).

• Nutrition Research and Practice
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• v.1 no.4
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• pp.341-348
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• 2007

This study was to investigate utilization status of internet, health/nutrition websites among children, and to assess the needs for developing nutrition websites and education programs for children. The survey questionnaire was administered to 5-6th grade students (n=434) at two elementary schools. About 32% used the internet every day while 19.5% used it whenever they needed, showing significant differences in internet usage by gender (p<0.01). Although the subjects used the internet frequently, those who used health/nutrition websites were 23.3%. The purpose of using these sites were mainly 'to obtain health/nutrition information' (55%), 'to get information regarding weight control' (17%). Fifty-six percent of the users were satisfied with the nutrition websites, but only 30% said that they were helpful. The preferred topics in developing nutrition websites were assessment of obesity, exercise methods, weight control methods, nutrition information (e.g., diet for stature growth), dietary assessment and food hygiene. Girls showed more interest in these topics than boys (p<0.05). For school nutrition education, girls showed more interest than boys in topics for cooking snacks (p<0.001) and selecting snacks (p<0.05). In nutrition websites, subjects wanted to have information and game/quiz, as well as getting information using Flash animation. The favorite colors for screen and text were slightly different by gender (p<0.01). In school nutrition education, 89.5% of subjects liked to have activities (e.g., cooking, exercise, game). They also liked materials using computers, video and internet than printed materials. If nutrition education was done at schools, subjects wanted to receive 5.7 times of education per semester on average (mean length: 42.6 min/session). This study suggests that nutrition websites and education programs for children should include the topics such as assessment of obesity or diet, weight control and special information (e.g., diet for growth) as well as general information. In designing nutrition websites and programs, methods including game, quiz, Flash animation and activities (cooking, exercise) could be appropriately used to induce the interest and involvement of children.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.164-179
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• 1991

Korean agriculture has encountered two problems. One is internal income disparity between rural and urbarn area and the other is external Uruguay Round trade problems as an abolition of direct and indirect import barriers, reduction in export subsidies and to reduce internal price supports. These problems will be brought severe farm problems such as decreasing farm household income and repressing agricultural growth in the near future. Considering the above inevitable facts Korean government has implemented several development projects such as rural industrial area development project, rural special production area development project, leisuresight seeing farm development project, traditional food development project, unskilled labor training project for off-farm employment and so on, to increase farm household income through off-farm income increase. This study was mainly concentrated on the identification of operational problems and post evaluation of the rural special production area development projects which aimed at increasing non-farm incomes and giving employment opportunity for rural farmers in small factories processing regional special farm products and mine products. The main findings and problems to be solved for the successful project implementation are as followed ; 1. Total number of the special production area development projects as of the end of 1991 was amount to 138, and total number of farm household participated were estimated at 2,079, and total amount of off-farm income per farm household was reached to 3,011 thousand won. 2. The total number of processed special products have increased from 21 items in 1981 to 56 items in 1991. On the other hand the total number of farm household participated in the projects have decreased from 2,518 to 2,079 during same period. 3. Total amount of investment for the projects has increased from 1,429 million won in 1981 to 24,760 million won in 1991 but the rate of G'T loan of the total investment has reduced from 24.5% to 5.2% during same period. 4. 138 special production area development project are classified into 6 kinds of commodity groups such as 19 of general industrial good production areas, 52 of folks-industrial art objects production areas, 39 of food processing areas, 9 of fiber and texstile processing areas, 18 of agricultural and fishery inputs processing areas and 1 of stone processing area. 5. The total production value in 1990 was estimated 20,169 million won of which export was amount to 2,627 million won. 6. The finacial rate of return of the UNGOK KUGIJA Tea processing Project operated by UNGOK coops and BAKSAN ginseng tea processing project were estimated at 45.4% (B/C Ratio=1.17, NPV=152.5 million won) and 17.7% (B/C Ratio=1.12, NPV=120.2 million won) respectively. 7. More favorite terms and condition of the loan including collateral problems have to be given to farmers participated. Heavy investment and G'T subsidy policies should be started for the successful project implementation anf farm household income increase. 8. To expand market demand of the rural special goods G'T have to provide special program of TV or other mass media for commodity propaganda and the total cost concerned must be supported by G'T subsidy. 9. The special farm products as GUGUJA,MOSI'Ramie', Ginseng. SOGOKJU,HEMP,Mushroom.DUGYUNJU and Chesnut processing projects have to be propelled and expanded for off-farm income increase in Chung Nam Province. 10. Direct operational pattern of the special production area by coops is more favorable to farmers and recommendable considering with off-farm income increase and market demand creation throughout Korea. 11. In rural area, special organizations for project appraisal are not exist. Accordingly special training program, project appraisal, formulation and preparation for civil servants concerned have to be prepared for project selection and sound implementation under limited budget and financial support.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.56-72
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• 2009

The purpose of this research is to get basic information needed for the development of special kimchi for the elementary school students. A questionnaire was used to investigate the consumption and attitude of the students when they having kimchi in the school meal service. The subjects consisted of 426 elementary school students(212 boys and 214 girls) in Seongnam. The collected data were analyzed by SAS package. The frequency of having kimchi was as follows. 52.1% of the students eat kimchi in every meal time, and 97.4% eat more than once a day. However, 54.0% of the students consume more than 5 pieces($2.5\times3.0 cm$) of kimchi per meal while 17.6% 1~2 pieces. They eat more kimchi at home than at school, and the main reason is that kimchi at home is 'more tasty'(79.1%), 'more safety'(29.1%) and 'less hot and salty'(19.2%). Baechu kimchi was found to be the most favorite one in the school meal service, followed by kkakdugi, yoelmu kimchi, chonggak kimchi, oi kimchi and nabak kimchi in order. Students wanted to added apples, pineapples, pears, oranges, shrimps, cucumbers and crab flavored fish paste to kimchi. Students' most favorite foods made with kimchi in the school meal service were Kimchi bokgumbab, Kimchi mandu, Kimchi jjigae, Kimchi jumukbab, Kimchi gimbab, Kimchi bokgum, Kimchi bibimbab, Kimchi hamburger and Kimchi dongas in order. Higher grade students and boys showed higher preference for the variation foods than lower grade students and girls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.758-764
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• 1995

A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.765-770
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• 1995

A survey on the children's thought for kimchi intake and practical amount of kimchi consumption were conduction in April of 1995 to get basic information needed for the development of special kimchi for the children. And the effects of nutritional guidance on consumming kimchi was also investigated. Total of 1100 students in 2nd, 4th, and 6th grade from public and private elementary school participated in this survey. The eighty three percent of student think they should eat kimchi mainly because kimchi is good for the health(48.0%) and kimchi is our traditional food(31.8%). However, only 26.5% of children consume more than 5 pieces($4{\times}5cm$) of kimchi per mela and 64.5% consume less than 1~2 pieces. This shows that children's opinion(p<0.001), preference(p<0.001) and actual consumption(p<0.001) for kimchi was found to be very significant. Thus the nutritional guidance is important as much as the development of children's kimchi. Children wanted kimchi which is sweet, mild hot and not too strong in flavor. Ingredients children wanted in kimchi were pear, apple, tangerine, carrot and onion. Children's most favorite foods cooked with kimchi were stir fried kimchi rice and kimchi stew. But children did not like kimchi hamberger, pizza topped with kimchi and rice cooked with bean sprout and kimchi.

• Journal of the Korean Home Economics Association
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• v.48 no.1
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• pp.137-161
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• 2010

The aim of this study was to identify the most effective methods with which to revitalize Korean high school culinary education. To achieve this aim, a culinary recognition questionnaire survey of 616 students from 9 culinary high schools was carried out. The 9 surveyed schools represented the following of 7 regions: Chungnam, Busan, Incheon, Daegue, Jeonbuk, Gyeongbuk, and Gwangju. Collected data were subjected to descriptive analysis, $x^2$-test, t-test, and one-way ANOVA using SPSS(version 14.0). The results of this study are as follows. Culinary practice interest and learning demand of most students were high. 6.8% of students indicated that initial theory learning, followed by video education, and finally live demonstration is an effective teaching methodology. They preferred practicing on actual ingredients as the primary teaching and learning method, nominating technician cooking as the most favorite. As for areas needing improvement in culinary practice education, difficulties with material preparation and insufficient learning hours were identified as prominent factors by 66.8% of respondents. There was unanimous agreement that culinary practice education can be enhanced by highly skilled teachers, while interest for the discipline itself can be fostered by initiating and encouraging cooking participation in the home. Freshmen and special high school students suggested that a cooking related website is necessary to expand the current information interface, which is currently limited to colleagues and employers. In relation to culinary education revitalization, consistent promotion of departments, or high schools that have proven student satisfaction rates and effective culinary curriculum are required. Furthermore, teachers can also aid this process by more effective student pastoral care in order to improve school life satisfaction. However, teacher job satisfaction is an important component of this process, and better employment conditions and remuneration packages reflecting extra work must be considered as part of an attractive teacher-incentive employment policy.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.173-178
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• 2007

Children may respond differently to the caffeine from adults because they have different physiologic makeup and are functionally immature in terms of hepatic and renal function; this leads to the slower clearance of caffeine in early life. Therefore, children are often assumed to be more susceptible to caffeine effects. Alarge number of food supplements may interfere with these processes, and therefore caffeine exposure may have more serious consequences for children than for adults, irrespective of sensitivity. However, there has never been a national dietary survey on caffeine intakes in children. The purpose of our study was to identify caffeine intakes and beverage sources of caffeine in a representative sample of children in Busan, Korea. Caffeine intakes were based only on beverages included in the Continuing Surveys of Food Intakes by individuals. The caffeine content of the beverages ranged from 2.8 to 65.2mg/100ml for cola, soft drinks, and teas. Caffeine was not completely absent from caffeine-free colas, juice, and milk. In this study, cola-type beverages were an important dietary source of caffeine in the children. Daily caffeine intake for children was estimated to range from 12.5 to 250 mg/day. In general, the acceptable daily intake (ADI) of caffeine should cover the entire population including children. Therefore, special considerations should be needed regarding the consumption of soft drinks containing caffeine to children below the 12 years of age.