• 한국가정과학회지
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• 제2권1호
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• pp.89-98
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• 1999

Kimchi is a traditional food in Korea. It is a fermented food made by several vegetables. Kimchies have traditionally made at home, but the use of commercial Kimchies is increasing. The purpose of this study was to evaluate the intake and evaluation of commercial Kimchies and the perception of desirable learning methods making Kimchies among female high-school students. Three hundred and seventy one female high-school students living in Chonbuk province were participated in the survey. The results obtained were as follows: 1. The percentage of subjects who had consumed commercial Kimchies at least once was 49.7%. It was higher in the subjects living in the rural area(65.6%) than in the urban area(37.9%) at p${\le}$0.001. 2. Positive reasons for the consume of commercial Kimchies was: ‘saving time($4.11{\pm}0.74$)’, ‘convenience to buy when it is needed($4.03{\pm}0.78$)’, ‘variety($3.59{\pm}0.86$)’ and ‘looking good($3.21{\pm}0.98$)’. However, commercial Kimchi received low scores for: ‘sanitation($2.24{\pm}0.96$)’, ‘taste($2.84{\pm}0.96$)’, and ‘economy($2.89{\pm}1.02$)’. 90.5% of the subjects believed that the use of commercial Kimchi will be increased. 3. 24.3% of the subjects had an experience of making Kimchi alone, and 88.7% of the subjects had assisted their mother making Kimchi. 88.9% of the subjects reported that they would like to learn how to make Kimchi from their mothers. 84.0% of the subjects want to make Kimchi by themselves at home when they will be housewives. In conclusion, this report suggests that commercial Kimchi should be produced under more sanitary conditions and Kimchi producers should also develop a variety of tastes to match consumer＇s preferences. There is also a need for education for making high quality Kimchies in school programs of Home Economics. (Korean J of Human Ecology 2(1) : 89-98, 1999)

• 대한화학회지
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• 제55권1호
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• pp.104-111
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• 2011

이 연구의 목적은 고등학생들의 나노기술에 대한 인식과 태도를 알아보는 것이다. 고등학생들은 대체로 나노기술에 대한 인식이 높고, 태도도 긍정적이었다. 과학고등학교 학생들이 일반계 고등학교 학생들에 비해 나노기술에 대한 인식이 높고 좀 더 정확한 지식을 갖고 있었다. 고등학생들은 나노기술에 대한 정보를 TV와 인터넷을 통해 얻는 것으로 나타났으며, 교과서나 과학 수업을 통해서는 접하지 않았다고 인식하는 비율이 높았다. 나노기술과 같은 새로운 과학기술을 소개하는 방법으로 신문 및 방송 프로그램이 적당하다고 생각하고 있었으며, 나노기술과 같은 첨단과학 분야에 대한 궁금증이 생긴다면 인터넷과 과학교사를 통해 정보를 얻겠다는 비율이 높았다. 고등학생들은 대부분의 나노기술 응용분야에 대해 긍정적인 태도를 보였으며, 개인적인 정보를 담은 칩이나 인체에 직접 영향을 미치는 나노 미각 향상제 등에 대해 부정적인 태도를 보였다. 나노기술에 대한 정보를 얻을 수 있는 정보원으로 나노기술 연구자와 과학교사에 대한 신뢰도가 매우 높고 정부 및 공공기관과 인터넷에 대한 신뢰도가 낮은 것으로 나타났다.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.683-696
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• 2000

The purpose of this study was to investigate the perception and use of flavor enhancer products. This study was carried out through questionnaire and the subjects were 503 housewives in Inchon. The results are summarized as follows. As for age, 51.9% of the subjects were 40 years or older. Also, 60.0% of the subjects had received a high school education. As for occupation, full-time housewives accounted for 63.7%. Monthly household income of most subjects were 1 million won or more, and monthly food expenses of most subjects were 300 thousand won or more. Also 71.0% of subjects lived in apartments. As for taste of flavor enhancer products, 58.3% of subjects perceived that it was mediocre, 31.3% said good, 6.2% said bad, and 1.8% said very bad. Most subjects perceived that the convenience of flavor enhancer products was good and there was a significant difference among the groups divided by education level. As for economy of flavor enhancer products, there were significant differences among groups divided by household income and food expenses. Most subjects perceived that the safety of flavor enhancer products was not good. Most subjects considered the date of manufacture, manufacturers, food additives, packaging and price when they purchased flavor enhancer products. Also, 70.0% of subjects were going to reduce the amount of flavor enhancer products they use in the future. Most subjects needed flavor enhancer products good for health. Therefore, it may be necessary to develop and to produce safe, nutritious, tasty, cheap and various flavor enhancer products.

• 한국식품영양학회지
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• 제32권2호
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• pp.122-132
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• 2019

The purpose of this study was to conduct a survey on coffee intake habits, preference of coffee and other beverages, and awareness of caffeine in coffee by college students in some areas of Jeonbuk province. According to the survey result, 83.9% of subjects drank coffee usually, and males (46.4%) and the females (54.2%) drank coffee at school stores and coffee shops, respectively. Companions to drink coffee with were mainly friends, and frequency of coffee intake was one to two cups daily for males and females. Males and females drank coffee at any time (60.0%) and after lunch (38.7%), respectively. Most males and females drank only coffee without snacks. Males preferred more soft drinks and sports drinks than females, but females preferred more milk and dairy products, tea, and coffee than males. Coffee was consumed most frequently, among several beverages. Reasons for drinking coffee was to prevent sleepiness (64.6%), and to enjoy its taste and aroma (38.0%) for males and females, respectively. Male (47.2%) and female (73.5%) subjects could detect caffeine, and most of them could detect caffeine in coffee. Additionally, all subjects agreed that less intake of caffeine was better for their health. Based on the survey of intake habits of coffee, the university students need nutrition education relative to labeling caffeine contents in coffee and intake of caffeine, and need to make an effort to overcome the potential damage of caffeine intake.

• 한국식생활문화학회지
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• 제25권5호
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• pp.487-498
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• 2010

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi", followed by "galbigui", "guksu", and "bibimbap".

• 한국식생활문화학회지
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• 제23권6호
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• pp.693-704
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• 2008

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi $1{\sim}2$ times per month, while 32.1% reported that they ate Kimchi $1{\sim}2$ time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.452-460
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• 2007

우리 쌀의 소비촉진을 유도하기 위하여 수행하고자 하는 밥맛 향상을 위한 연구의 일환으로 농촌진흥청 행사에 참여한 일반 소비자를 대상으로 쌀 구매 및 밥의 소비에 관한 실태를 조사하였다. 가정에서의 쌀 구매 형태에서는 $1O{\sim}20$ kg의 구매단위가 가장 많았고, 구입 기준은 밥맛이 약 50%로 가장 큰 요인이었으며, 다수(약 50%)가 대형마트에서 구입하고 있고, 구입 후에는 포장지 그대로(32.4%) 또는 전용용기(57%)에 담아 상온에서 보관하면서 1달에서 4개월 이내에 대부분 소비하는 것으로 나타났다(90%). 가정에서의 취반 시 쌀(52.1%) 및 물(77.6%)의 개량은 주로 눈짐작으로 이루어졌으며, 취반은 하루에 l회 또는 2회(약 70%), 주로 전기압력밥솥(44.6%)이나 가스압력밥솥(32%)을 이용하며 1회에 $2{\sim}5$인분(65%) 분량을 하는 경우가 많았다. 취반 후 밥은 즉시 먹거나(41.8%) $1{\sim}2$일(48.6%) 안에 소비하였으며 소비 시까지는 주로 보온밥솥(63.6 %)에 보관하는 것으로 나타났다. 소비자가 생각하는 밥맛에 영향을 미치는 요인으로는 품종(37.9%), 생산지역(21.3%), 보관기간(11.9%)이 높은 비율을 차지하였으며, 품종에 대해서는 모르는 경우가 많았고(40%) 아는 응답자 중에는 일미(16.6%), 일품(14.0%), 추정(13.5%)순으로 선호도가 높았다. 이상으로부터 소비자들 사이에 쌀은 필수지출 항목으로 인식되어 주식으로 지속적으로 소비되고 있음에도 불구하고 계량에 의한 취반은 낮은 비율이며 식미 향상을 위해 취반기구 및 쌀 품종에 대한 의존도가 높은 것을 알 수 있었다.

• 한국식품저장유통학회지
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• 제15권6호
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• pp.810-815
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• 2008

본 연구에서는 사과의 '고품질'이라는 개념 설정과 품질을 계량화 할 수 있는 기본 기술 개발을 위하여 20대부터 50대까지의 성인남녀를 대상으로 내 외적 품질인자에 대한 소비자 기호도 및 인지도 조사를 실시하였다. 설문 분석 결과 사과는 대형할인마트나 재래시장에서 소포장이나 낱개 단위로 구입되고 있었으며, 젊은 층 보다는 높은 연령층에서 많이 소비되고 있었다. 이에 따라 다양한 형태의 소포장규격 정립과 젊은 층을 대상으로 한 사과소비 촉진 마케팅이 필요할 것이다. 사과 크기에 있어서는 보통크기를 선호하였고, 맛에 있어서는 신맛보다는 단맛이 좀 더 강한 사과를 좋아하였으며, 전 연령층에서 단맛과 신맛이 적절히 조화된 사과를 선호하고 있었다. 사회경제적인 여건 변화에 따라 과일 크기에 대한 선호도가 변화하므로, 이를 과일 생산과 유통과정에 반영할 수 있어야 할 것이다. 소비자가 사과 선택 시 중요시하는 외형적 선정기준은 색, 모양, 품종, 껍질의 이상 유무, 크기, 단단함, 냄새, 안전성 순이었다. 또한, 구매 후 섭취 시 맛을 평가하는 인자로는 신맛과 단맛의 적절한 조화, 사과 고유의 항미 및 단맛이 상품성을 결정하는 가장 중요한 기준으로 조사되었다.

• 생명과학회지
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• 제20권3호
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• pp.462-465
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• 2010

단맛은 인간이 느낄 수 있는 다섯 가지 감각 중 하나로, 열량을 제공하며 식욕을 결정하는데 중요한 요인이다. 인간이 맛물질을 느끼는 민감도 차이에 유전적인 요인이 중요한 역할을 한다는 사실이 알려진 바, 본 연구에서는 한국인 98명을 대상으로 단맛을 결정하는 미각수용체 TAS1R2 유전자에 대해 염기서열분석법을 이용한 단일염기 다형성 종류 및 빈도, 그리고 일배체형 분석을 수행하였다. 그 결과, TAS1R2 유전자로부터 총 12종류의 SNP이 검출되었으며 약 70%는 아미노산 치환을 일으키는 변이로 확인되었다. 특히, 231번째와 950번째 변이는 본 연구를 통해 처음으로 발견된 새로운 것으로 한국인 집단에서 특이적으로 존재하는 SNP일 가능성이 높다고 판단된다. 일배체형 분석결과에 따르면, 발견된 20 종류 일배체형 중 세 가지가 주로 한국인이 가지는 것으로 확인되었다. 본 연구결과 발견된 TAS1R2 유전자의 SNP은 향후 단맛물질을 감지하는 인간의 민감도차이를 결정하는데 유전적 요인으로 작용하는지 알아보는데 중요한 기초자료를 제시해 주리라 생각되며 맞춤형 식단 등 영양유전학 분야에 응용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.79-94
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• 2000

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of ${\ulcorner}convenience{\lrcorner}$, ${\ulcorner}food\;quality{\lrcorner}$ and ${\ulcorner}menu\;variety{\lrcorner}$were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}facilities{\lrcorner}$in 'self-operated' operations, whereas ${\ulcorner}food\;quality{\lrcorner}$, ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}price{\lrcorner}$ in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression ${\ulcorner}food\;quality{\lrcorner}$(p<.001), ${\ulcorner}price{\lrcorner}$(p<.001), ${\ulcorner}facilities{\lrcorner}$(p<.001), ${\ulcorner}convenience{\lrcorner}$(p<.001), ${\ulcorner}menu\;variety{\lrcorner}$(p<.001), ${\ulcorner}manager's\;attitude{\lrcorner}$(p<.0l), and ${\ulcorner}atmosphere{\lrcorner}$(p<.01), in decreasing order, significantly impacted on ${\ulcorner}overall\;customer\;satisfaction{\lrcorner}$.