• Journal of Agricultural Extension & Community Development
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• v.23 no.1
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• pp.27-37
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• 2016

This paper estimated the demand function of the cuts of pork by using the consumer panel and the weather data from the Korea Meteorological Administration with a log-log model and AIDS model. The results show that the price elasticity of demand for cuts of pork is high in the sequence of arm shoulder, leg, special cuts, tenderloin, blade shoulder. In contrast, spare rib, belly and loin are classified as low price elasticity of demand. The income elasticities of demand for leg and blade shoulder are 11% and 7.6% respectively. The loin is classified as inferior goods, because demand decreases when income increases. The results also demonstrate show that the demand increases highly in the sequence of loin, arm shoulder, spare rib, belly if housewife is older, and the demand of belly increases when family number increases. Belly substitutes every cut except spare rib, and tenderloin substitutes special cuts. Spare rib, on the other hand, does not substitute other cuts. In addition, job status, family member, husband job, purchasing place, consumer characteristic, eating-out times, purchasing time, and weather are statistically significant.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.11a
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• pp.149-154
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• 2007

The city hotel of today lodges and, from eating and drinking putting first cultural exchange, information transmission and sports and the leisure back to be various the open community of the city which equips a composition facility as the market fixation it is being turning out. Like this regional and culture flow scope of the user fall in love, width widely try to be diffused the data about the internal organs re-analysis our country hotel plan the place where it is the actual condition where the system and diverse royal tomb city hotel plan is coming to be demanded regarding very is the actual condition which is insufficient. The research which it sees hereupon from domestic is erected in existing and the city hotel which is coming to be operated re- internal organs in the object it investigate, analyze re- internal organs and new city hotel plan hour to present a plan fundamental data and the guide regarding the internal organs re-quality of the crew-serve space interior construction it could be applied there is an objective of the research by the box sleep.

• Korean Journal of Health Education and Promotion
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• v.13 no.2
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• pp.35-53
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• 1996

The objective of the health promotion program was to strengthen the ability and willingness of individuals in the course of each stage of their lives to take action in support of their health and that of their families and communities in the home, the place of work and the school, and during recreation. The purpose of this study was to assess the need of school health promotion through health care behavior survey about diet, accident prevention, cigarette smoking experience, personal hygiene, visual impairment prevention, exercise, and environment protection. The subjects of this study were 914 students composed of Samrye, Bongdong, Samrye-Dong, Iseo, and Songkwang elementary school in Wanju area. The data were collected by questionaire corrected for the purpose of this study which had been developed by WHO, ‘Health behavior in school children’. These were carried out from March 20 to April 20, 1996. The data was analyzed by frequency, percentage, χ²-test with SPSS-PC+ program. The results were as follows. 1. Diet related behavior 1) Girl students eat less breakfast than male students. 2) Girl students eat less 3 times a day than male students. 3) The rate of eating nutritious medicine was high in order of 4th, 6th, and 5th graders. 4) Girl students drink less milk than male students. 5) The intake frequency of eating between meals was high in order of 6th, 5th, and 4th grader. 2. Cigarette smoking behavior 1) The rate of cigarette smoking rarely was high in 5th grader. 2) Male students smoke cigarette more than girl students. 3. Personal hygiene related behavior 1) The rate of washing hands after using toilet room was low in order of 4th, 5th, and 6th graders. 2) The rate of washing hands after using toilet room was low in male students. 3) The rate of washing hands when entering home from outdoor was low in male students. 4) The tooth brushing frequency before going to bed was low in male students. 5) The tooth brushing frequency was low in male students. 6) The rate of bathing was most low in 4th grader. 7) The rate of bathing was low in male students. 4. Visual impairment preventive behavior 1) The distance between eyes and book was near in order of 6th, 5th, and 4th graders. 5. Exercise 1) The exercise time in school was less in 4th grader. 2) The exercise time in school was less in girl students. 3) The exercise time out of school was less in 4th grader. 4) The exercise time out of school was less in girl students. 5) The self evaluation score about exercise ability was low in girl students. 6. Environment related behavior D The rate of collecting waste separately in school was most low in 4th grader.

• Smart Media Journal
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• v.6 no.2
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• pp.50-56
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• 2017

Due to new social environment, expenditure on eating out has increased over the last few year, thereafter the food-tech industries have steadily grown as well. We have studied what variable would affect customer's choices when they plan to eat out or order in. There are two variables are taken into account to prove it. Firstly, it is climate changes, such as an amount of rainfall, snowfall and clouds. Secondly, it is days, such as seasons and holidays. Based on this, we looked up the SikSin user's behaviors patterns, then did analysis of the daily data provided by the Meteorological office. By the end of the study, it turned out that two variables, climate changes and days, both have a strong influence on customer's choices. It is considered that this research outcome will make contributions to small businesses founders who want to take the initiative, marketing managers and people who are engaged in the food-tech industry.

• Journal of Technologic Dentistry
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• v.22 no.1
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• pp.89-112
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• 2000

Although dental laboratory technicians are prone to be exposed to various work-related health hazardous materials such as dusts, chemicals, etc., the prevalence and nature of work-related health problems of them have not been a matter of great concern in the field of occupational health service in Korea. The purpose of the present investigation was to describe a collected profile of subjective health symptoms and their attributable factors in Korean dental laboratory technicians. A questionnaire listing five groups of health symptoms and five health symptom-related factors was mailed to randomly selected 1,900 dental laboratory technicians. Among them, 1,344 dental laboratory technicians filled out the questionnaires and returnde them. Five groups of health symptoms included musculoskeletal symptom, dermal symptoms, respiratory symptoms, eys symptoms, and ear symptoms. Five health symptom-related factors were occupational environment-related health risk factors, work history, health related habits and status, use of personal protective equipment and general characteristics. Detailed parameters of health risk factors were work posture, vibration, and chemical or physical hazards such as dust, fume, vapor, solvent, light, and noise for occupational environment-related factors; work place, area, number of employees, work hours, career, work part, and work load for work history; Broca's index, hours of sleep, eating, smoking, alcohol, exercise, health examination, and self assessed health status for health habits and status; face masks, goggles, and so on for use of personal protective equipment, and; age, sex, marital status, and education for general characteristics. Before the start of main survey, a pilot survey was carried out for validity and reliability tests of the questionnaire. All the data obtained were coded and analyzed with PC/SAS 6.12 program. The prevalence of health symptoms was the highest in musculoskelton (87.3%), and followde by eyes (78.9%), respiratory organs (64.3%), ears (57.8%), and skin (52.2%) in descending order. Statistically significant risk factors by multiple logistic regression analyses were sex, health examination, self assessed health status, and hand/finger posture in musculoskeletal symptoms; sex, self assessed health status, career, acid gas, and hand contact with resin mixture in deraml symptoms; Broka's smoking, exercise, self assessed health status, and face mask in respiratory symptoms; sex, hours of sleep, self assessed health status, work hours, work load, plaster dust, inadequate lighting, and goggle in eys symptoms, and eating, smoking, self assessed health status, and work load in ear symptoms. With the above considerations in mind, prevalence of subjective symptoms among Korean dental laboratory technicians was relatively high, and they were attributable to most of the occupational environment-related factors, work history, use of personal protective equipment, health habits and status, and general characteristics. Particularly, it is suggested that health promotion programs for promoting self- assessed health status and smoking cessation, preventive measures for protection of the female technicians’health, and reducing work load be necessary, since those factors were associated with more than one subjective symptom.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.333-352
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• 1999

This study investigates the impact of International Monetary Fund(IMF) Age on the household behavior of food consumption and analysis the related factors(demographic variables, family life style) to find out the reasonable consumer's consciousness and food market conditions. The results are as follows. 1. General life style and food life style, considered as family life style, were classified into 7 types and 9 types respectively as family life style by factor analysis. 2. The rationality of using and disposing stage on food life has increased, the rationality of the planning stage on food life has decreased since the IMF age began. But the rationality of overall food consumption has hardly changed. 3. The amount of purchasing was decreased, discount store was favorite place to buy food, and safety and freshness were major determinants in purchasing for most of food items. But this was different with food items. The various information sources were used impartially to buy food, cash was used mainly, and the degree of using the discount ticket/coupon was a little low. 4. Income level is an influential factor on the rationality of the planning and purchasing stage on food life, while environment-oriented food life style has influenced on the rationality of using and disposing stage. The purchasing amount of grain products, meats, milk products, bread and snacks, drinks, alcoholic drinks, water and convenience goods has influenced by demographic variables, eating out had been influenced by general life styles, and fruits, healthy foods, processed foodstuffs, favorite foods, vegetables seaweeds, import foods and seafood had been mainly influenced by food life style since IMF age began.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.357-363
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• 2002

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.

• Journal of the Korean Society of School Health
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• v.5 no.2
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• pp.74-90
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• 1992

The purpose of this study is to know the effects on school lunch service programme of elementary school in rural area, by using the group consisting of the sixth year students in the schools that have provided them with the lunch for six years or longer(male student:312, & female student:324), while using the comparing group consisting of the sixth year students in the schools that have not provided them with the school lunch under their similar living condition(male student: 306 & female student:322). In addition, this study was carried out by examining all continued information about their height and weight shown in the developmetal record for six years from the 1st to 6th year, and by checking their eating habits on the basis of questionnaires. The result of this study is summarized as follows. As the result of comparing the values of their height and weight grown for 6 years, it was shown that the height of the male group provided with school lunch is 27.8 cm while the male group without lunch is 27.1 cm. And the female group provided with school lunch indicated the growing value of 29.9 cm while the group without lunch did 28.4 cm. Then, it appeared that both male and female groups provided with school lunch show higher growing values of 0.7 cm, respectively, and 1.5 cm than these groups without lunch. Also, the weight of the group without lunch was 14.8 kg. Moreover, the weight of the female group provided with school lunch was 16.9 kg while the group without lunch was 17.2 kg. Then, it was shown that the male group provided with school lunch indicates heavier growing value of 0.9 kg than the group without lunch while the female group without lunch does heavier value of 0.3 kg than the group provided with school lunch. It's figure showed that although this distribution according to percentile in the 1st year is similar to the standard regular curve it is positioned in the upper group(more thatn 70%) divided centering around 50% in the 6th year, of which distribution of children provided with school lunch was higher. When comparing the values of physical status in the 6th year, it was also shown that male children with school lunch are better than these children without lunch in jumping, throwing, chinning and lifting while female children are better than these children without lunch only in jumping, which were a significant difference. In addition, the group provided with lunch showed distribution of the higher physical grade. The result of analysis on their breakfast indicated that the children with every morning breakfast account for 67.6% of the group provided with school lunch while the group without lunch for 57.8%. Regarding the reason that they do not have the breakfast, the group with school lunch answered "Because of habits"(50.7%) while the group without lunch did "Because they have no appetite"(58.9%). When comparing the degree of preference for hot or salty food, it was apparent that these children with school lunch generally tend to prefer less hot or sailty food. With respect to the frequency and place of their eating between meals, it was shown that about 70.0% of both groups has the eating between meals, more than one time a day. Then, the group with school lunch had the eating between meals at home(45.2%) while the group without lunch did it in the process of returning to home(48.4%). Regarding the degree of their preference for a certain food, it was shown that more children of the group with school lunch do not prefer a food to others. Also, their eating attitude indicated that such children as eating the food with chat after completely swallowing food and with T.V watching are larger and lower among the group with school lunch, which showed a remarkable defference from the group without lunch. With respect to their sanitary habits such as hand washing and toothing, these children who always wash their hand before eating, accounted for 84.4 % of the group provided with school lunch while the group without lunch did for 63.6%, of which the female group with school lunch indicated a remarkable difference. The actual condition of their nutrition education showed that these children who answered "Received this education" accounted for 78.0% of the group with school lunch while the group without lunch accounted for 57.5%.

• The Journal of Fisheries Business Administration
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• v.45 no.3
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• pp.99-110
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• 2014

Flounder was selected as one of the 10 strategic export aquaculture products for seafood export expansion in 2013. The flounder aquaculture industry has promoted export market diversification and product diversification from live to processed goods as a it's main strategy. The purpose of this study is to find an improvement plan for export expansion to the United States, as it emerged as a new target export market for the flounder. A summary of the key findings is as follows. First, the western region of the United States prefers to consume live and fresh flounder, whereas the eastern region prefers to consume fresh flounder. Second, because of it's high quality, Korean flounder is favored in the western region of the United States despite it's high price, whereas in the eastern region of the United States, where production volume is high, Korean flounder has to compete with US flounders because of it's high price. Third, according to the survey results, US consumers tend to enjoy seafood, as well as flounder cuisines. Fourth, the main consumption place of flounders by US consumers are restaurants, and they prefer to consume them in the form of sashimi and sushi. Fifth, 70% of US consumers expressed willingness to consume flounder when eating out. which shows great market potential. However, the high price of Korean flounder and limited size of the live fish market act as major obstacles to expanding export volume. To expand exporting Korean flounder, continuos efforts such as price reduction, exporting highly fresh fish, the co-development of processed food with the US are needed.