• Culinary science and hospitality research
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• v.3
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• pp.271-289
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• 1997

The purpose of this study is to investigate previous data and possibility of the new culture building, insuring substantiality of the education in junior college, increasing of practical carrier, acquiring the money for practical class, and the direction of demand for education in a high level of industrial society. There's two parts to consist of investigation and the model case in wedding business in Junior college. The research groups in one part consist of 277 students in Junior college. The result were as follows: 1) The students would like to get the wedding business in new culture building. (72%) 2) The student shave got a idea to recommend to use the wedding facilities for their for their relative sand friends. (51%) 3) The trend of selecting in wedding facilities is outside than inside of facilities. (75%) 4) They would like to have the buffet service after wedding celemony, not a la carte for choose the meal. The above research data suggest that if the wedding facility's management would be accept, we could have expectation about development of junior college, emphasis of practical education and good wedding culture in this areas. For the most of student, they has a righ hand to manage the wedding facility in their college. First, the culinary students could have an experience of service practies to the customer in wedding celemony, as the result of training will be great. Second, the college could show their vision and hope to customer to interest it. Third, it can be supplied the right wedding culture and the wedding facilities which is low price and good circumstance for wedding. Fourth, it's very resonable to use the culture facilities during no class, Saturday and Sunday. Fifth, income from business can be used only a scholarship and a community development. Sixth, it can be induced the self-participication and motivation to take up a positive attitude for their life.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.245-252
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• 1992

The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.1-13
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• 1998

The purpose of this study was to evaluate the preference trend of children in the child-care centers in relation to certain environmental factors such as size of the residing town. This evaluation was conducted using questionnaire survey where the mother of each child was required to complete a preference questionnaire including 83 food items. Statistical data analysis was completed using SAS package program. The results of this survey showed the followings : 1. Generally, the preference level of the children living in large cities were higher than of medium cities except in case of vegetables, while the preference level of the children living in large cities were higher than those of rural area except in case of hard-boiling(jorim) and vegetables. The subjects showed high preferences to bulgogi(4.53), pork-cutlet(4.52), fried chicken(4.51), jajangmyone(4.45), kimgui(4.43), roasted fish(4.31), roasted ham(4.13). 2. There was a tendency that a la carte, bread and noodles received higher preference scores. Items of Korean style soup attained higher preference scores than stew(ggigae). The preference scores of fired, broiled or pan-fried items(jun) were higher than those of other items such as seasoned vegetables(namool). 3. The preference scores of children (routinely or occasionally) skipping breakfast or supper were generally low. There was no significant difference according to the existence of mother's job except in case of steamed or pan-fried items, provided that the preference scores of the size of the monthly income of the household except stew, provide that the preference scores of the children whose household had lower income were slightly higher in general.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Cartoon and Animation Studies
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• s.46
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• pp.207-231
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• 2017

Printmaking is a field of fine arts and is placed on a vague boundary that is perceived as a commercial product with a popular character due to the speciality of editions. Advances of modern science and technology has developed a new technique of printmaking, and the fusion of printmaking and computer has shown the possibility of reproduction art. Reproduction printmaking has been heavily influenced by photography and extended areas, and the various forms of printing have brought about many changes and attempts by stimulating the possibilities of indirect art at various angles. As the history of printmaking and technology closely relate, the development of computer makes widespread expansion of plural artistry, technological and artistic change. A new conceptual shape can be created on the copied image simply by placing the material of the print on the smoothly flat surface expressed in digital form. The process and the result of such work show the area of unique work which is different from the value of the $\grave{a}$ la carte art or the characteristics of the material given by the print. The deprecated perception of reproducibility evaluated the value of the work in a direct sense of printmaking. It is undeniable that it is devalued by a bundle of works regardless of the value of each edition. However, the physical properties of the prints on the paper are brought up with hand drawings drawn on the canvas by hand. And it becomes an opportunity to show new aspect and change through the process of combining digital print information on paper. The diversity of media is sometimes a controversy of identity between art and technology. In the future, it should be discussed how the limit of the media which can be enjoyed in the field of art can be set as a standard.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1303-1317
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• 2013

The purpose of this study was to determine the sodium (Na) and potassium (K) content of school meals served in elementary and junior high school in Korea. In this study, 872 kinds of school meal dishes were collected from twelve elementary and twelve junior high schools located in four different cities in Korea (Daegu, Masan, Gwangju, and Jeju). The dishes were classified into three main categories; staple dish, subsidiary dish, and dessert. Each main category was further sub-classified into 4 kinds of staple dishes, 15 kinds of subsidiary dishes, and 5 kinds of dessert dishes. The Na and K content of dishes were then analyzed by atomic absorption spectroscopy. The Na content of individual dishes showed considerable differences, ranging from 9 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained relatively less Na, but other staple dishes such as a la carte, noodle, and rice-gruel contained considerably high amounts of Na. Regarding the subsidiary dishes, the Na content of salad was low, but those of Jangachi, stir-fried dishes, and kimchi were considerably high. Among the dessert dishes, beverages, fruit, and milk/dairy products contained relatively low amount of Na, while rice cakes and baked goods, and snacks contained noticeably high amounts of Na. Unlike the Na content, the K content between the dishes did not show much variability. Cooked rice and rice cakes contained relatively low amounts of K, similar to other dishes, and ranged from 104 to 220 mg/100 g. The Na/K ratio was especially high in rice cakes and Jangachi, while of the ratio in beverages, milk/dairy products, salad, and fruit were pretty low. The total content of Na and K and the Na/K ratio of elementary school meals were 974 mg, 378 mg and 2.7, respectively, and those in junior high school meals was 1,466 mg, 528 mg and 3.0. The results show that most school meals provide a significant amount of Na but significantly small amounts of K, as suggested by the Dietary Reference Intakes for Koreans.