• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.138-150
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• 2005

This study has been subjected to improve the accessibility of the public to Dasik and chance of merchandising it by investigating the statistical characteristics, perceptive trend and preferences on Dasik of the old people in Busan. Briefly, the results of positive analysis are as follows. The perceptive trend of Dasik was influenced by the distinction of sex, an occupation educational condition and the average monthly income. And finally, the preferences of Dasik was influenced by the perceptive trend. According to the results, some merchandising strategies of Dasik were suggested.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.1-8
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• 2000

Nowadays social environment is rapidly changed toward globalization and information age, and which demands the new paradigm for active utilization of information system in many fields. The increasing availability and ease of accessibility of the internet using world wide web have resulted in an enormous increase in the amount of nutrition information in countries with advanced information technology. However, Domestic web services in nutrition field are neither diverse nor professional currently. Nutrition experts need to take advantage of the resources offered though the web and take an active role in providing reliable and accurate information and preventing the growth of nutrition misinformation though web. Nutrition web sites on a variety of subjects should be developed depending upon the objectivity of nutrition resources and the target clients. Nutrition-related organizations are responsible for monitoring nutrition web information and encouraging open discussion and evaluation of hot issues among experts, and between experts and clients through the internet.

• Journal of Distribution Science
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• v.9 no.2
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.227-233
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• 2015

Two recombinant arabinosyl hydrolases, α-_L-arabinofuranosidase from Geobacillus sp. KCTC 3012 (GAFase) and endo-(1,5)-α-_L-arabinanase from Bacillus licheniformis DSM13 (BlABNase), were overexpressed in Escherichia coli, and their synergistic modes of action against sugar beet (branched) arabinan were investigated. Whereas GAFase hydrolyzed 35.9% of _L-arabinose residues from sugar beet (branched) arabinan, endo-action of BlABNase released only 0.5% of _L-arabinose owing to its extremely low accessibility towards branched arabinan. Interestingly, the simultaneous treatment of GAFase and BlABNase could liberate approximately 91.2% of _L-arabinose from arabinan, which was significantly higher than any single exo-enzyme treatment (35.9%) or even stepwise exo- after endo-enzyme treatment (75.5%). Based on their unique modes of action, both exo- and endo-arabinosyl hydrolases can work in concert to catalyze the hydrolysis of arabinan to _L-arabinose. At the early stage in arabinan degradation, exo-acting GAFase could remove the terminal arabinose branches to generate debranched arabinan, which could be successively hydrolyzed into arabinooligosaccharides via the endo-action of BlABNase. At the final stage, the simultaneous actions of exo- and endo-hydrolases could synergistically accelerate the _L-arabinose production with high conversion yield.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.589-602
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• 2012

The Korean society has gone through a dramatic change in its population, with rapidly increasing number of multicultural families through international marriages since 1990s. This study investigated the differences between multicultural families and Korean families in three areas related to dietary behaviors: diet-related behaviors and perception, and food preferences. A cross-sectional analysis was performed in 500 Koreans from Korean families and 104 couples from the multicultural families with Vietnamese wives. More subjects from multicultural families grew up in the countryside, received less education and also had lower income than the subjects from Korean families. Multicultural families ate traditional Korean meals more often at home and dined out less often than Korean families. The multicultural families focused more attention on nutritional aspects of their diets than Korean families. The Vietnamese wives in multicultural families favored Vietnamese foods but they rarely ate those foods in Korea despite an easy accessibility to Vietnamese ingredients. In conclusion, the multicultural families had more traditional Korean dietary patterns than Korean families, which could have been influenced by their socioeconomic factors. Further research with a quantitative analysis is needed in future studies to understand the effect of dietary patterns on nutritional status and quality of life in multicultural and Korean families.

• Journal of Microbiology and Biotechnology
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• v.27 no.8
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• pp.1419-1427
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• 2017

As probiotics play an important role in maintaining a healthy gut flora environment through antitoxin activity and inhibition of pathogen colonization, they have been of interest to the medical research community for quite some time now. Probiotic bacteria such as Lactobacillus plantarum, which can be found in fermented food, are of particular interest given their easy accessibility. We performed whole-genome sequencing and genomic analysis on a GB-LP1 strain of L. plantarum isolated from Korean traditional fermented food; this strain is well known for its functions in immune response, suppression of pathogen growth, and antitoxin effects. The complete genome sequence of GB-LP1 is a single chromosome of 3,040,388 bp with 2,899 predicted open reading frames. Genomic analysis of GB-LP1 revealed two CRISPR regions and genes showing accelerated evolution, which may have antibiotic and antitoxin functions. The aim of the present study was to predict strain specific-genomic characteristics and assess the potential of this new strain as lactic acid bacteria at the genomic level using in silico analysis. These results provide insight into the L. plantarum species as well as confirm the possibility of its utility as a candidate probiotic.

• Journal of Nutrition and Health
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• v.46 no.5
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• pp.470-481
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• 2013

This study provides standardized scientific criteria for education materials on nutrition and diet that could be used in schools, workplaces, and health and medical facilities. The study was conducted from April 2011 to October 2011. Literature reviews, institutional visits, and telephone interviews were conducted for the first draft of the accreditation criteria. Expert meeting and advisory councils were conducted in order to obtain feedback after development of the first draft of accreditation criteria. In order to verify the validity and reliability of the first draft on certification criteria, a survey was sent out to 143 professionals, including professors, researchers, health and medical experts, teachers, nutrition teachers, dietitians, and clinical nutritionists. After several modifications, the final accreditation criteria were established for 1) printed materials (authority, credibility, objectivity, organization, editing, real-life usability, activities and participation, and public interest), 2) web-sites (authority, credibility, objectivity, design, real-life usability, accessibility, currency, and public interest) and 3) materials with activities (credibility, organization, design, convenience of utilizing, safety, and public interest). Out of several criteria, contents (authority, credibility. and objectivity) and publicity (public interest) areas are mandatory requirements. For the accreditation, books for learning and materials with activities are required to meet more than six evaluation components, and the other materials are required to meet more than five evaluation components, including the required area. Accreditation criteria developed in this study could be used as a standard for development or selection of good education materials for nutrition and dietary life.

• The Journal of the Korea Contents Association
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• v.21 no.11
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• pp.350-360
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• 2021

Due to COVID-19 and minimum wage raise, rate of adoption of zero contact payment methods, such as kiosk, had increased rapidly in 2018. Although there exist users who have trouble utilizing it, kiosk is growing consistently, especially in food service industry. Main goal of this research is to verify antecedent of satisfaction level which affects continuance intention of kiosk in terms of quality and execute through examination of kiosk users on fast-food industry, which employs kiosk most predominantly. The result of this research showed that information accessibility (environment quality), convenience of order process (process quality), and addition of beneficial supplementary service (process quality) of kiosk had influence on customer satisfaction level which in turn, also affected continuance intention, but order payment readiness, which is consequence quality, had no effect on satisfaction level. With pervasion and indispensable increase in zero contact payment market, this research expanded our knowledge on kiosk user and established kiosk quality figure that can improve user satisfaction level and continuance intention, ultimately proposing selection guide of kiosk and securing competitiveness for stores.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.463-474
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• 2014

Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.

• Korean Journal of Clinical Pharmacy
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• v.23 no.4
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• pp.334-343
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• 2013

Purpose: This study aims to investigate consumers' demand of and perspective on drug information domestically available and uncover hurdles that they faced while utilizing information. Methods: We conducted a survey of 101 consumers, face-to-face after obtaining informed consent. Chi-squared, or Fisher's exact tests, and multivariate logistic models were used to investigate the association between participants' perceptions and characteristics. Results: As results, participants showed the highest demand for "Adverse effects >90%"; "Drug interactions/Dosage/Drug-food interactions/Indication >80%", and utilized package inserts (52%), doctors (41%) and pharmacists (36%) most often as information sources. Generally, the most common difficulty consumers suffered with was that "it is hard to understand (51%)". With public sources of drug information, sixty one percent of participants were "unaware of the provision of information", resulting in strikingly low usage rates (5~11%). Subgroup analyses indicated that the older (${\geq}50$ years) and the disadvantaged might have been placed in the blind spot of information mostly developed online (p<0.05).Conclusion: In conclusion, public sources of drug information that have been developed online might fail to meet consumers' demand. Greater efforts should be made to balance the development of the information sources between online and offline, and to increase accessibility of the established information sources.