• 가정과삶의질연구
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• 제20권6호
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• pp.197-208
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• 2002

The purpose of this study was to investigate the economic lives of single households with the age of 30 through less than 50. The economic life was examined in three aspects; income, assets, and consumption expenditures and patterns. One hundred sixty single households were surveyed, with questionnaires for 15days from April 1 to April 15 of 2002, and analyzed with descriptive statistics. The results were as follows: about 30.8% of total single households in the sample were in the income group of 1,500,000 thought less than 2,000,000 won. The size of income for the 30's was less than that for the 40's. Compared with male single households, female single households were more in both low and high levels of income. The saving rate tended more or less to be low. The more the age, the higher the saving rate. As for debt, the 40's single households, male single households, high school single households (compared to the 30's single households, female single households, university and graduate single households, respectively) were relatively higher. In general, the single households tended to have debts due to preparation for housing, credit over use. The assets tended to be managed by themselves. The economic preparation for the old life was done by banking system rather than insurance. The average monthly living costs was higher in the age of the 40's single than the age of the 30's single. The living costs of the female single households was higher or lower than those of the male single households. As for consumption patterns, there was the most in the expenditure allocation for food away from home, then for culture entertainmentㆍsocial life, and for clothing and shoes. As for the convenience of the consumption life in overall, there were more responses in moderation and inconvenience than in convenience.

• 한국식품조리과학회지
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• 제19권3호
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• 동아시아식생활학회지
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• 제15권4호
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• 한국식생활문화학회지
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• 제17권5호
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• pp.629-637
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• 2002

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

• 한국식품과학회지
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• 제15권1호
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• pp.6-11
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• 1983

돈육(豚肉)을 원료(原料)로 하여 가내제조(家內製造)한 dry sausage와 dry ham의 저장성(貯藏性)을 지방(脂肪)의 산패(酸敗)로서 측정(測定)하고 nitrite의 확산화효과(擴酸化酵果)를 조사하였다. 또한 dry ham에 대(對)한 기호도조사(嗜好度調査)를 하였다. 그 결과(結果)는 다음과 같다. 1. 주(主)로 지방(脂肪)의 산패(酸敗)에 기인하는 dry sausage와 dry ham의 저장성(貯藏性)은, POV 10을 기준치로 하였을 때 dry sausage는 35일(日) 정도, dry ham은 50일(日) 이내(以內)에 그 저장성(貯藏性)이 상실된다고 보인다. 2. 건조육제품(乾燥肉製品)의 NaCl 함량변화(含量變化)는 가공육(加工肉)의 숙성과정(熟成過程)을 그대로 반영(反映)하며, dry ham의 중량감소와의 상관계수는 0.85였다. 3. 대학생(大學生) 35명(名)을 대상(對象)으로 한 ham의 기호도(嗜好度)는 ‘먹을만 하다’거나 ‘맛없다’는 편이 66%나 되며, ‘술안주’로 좋겠다는 편이 60%로서 dry ham의 식생활(食生活)참여는 아직 힘든 것 같다.

• 한국식생활문화학회지
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• 제10권1호
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• pp.11-17
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• 1995

전통안동식혜를 제조하여 $5^{\circ}C$에서 보관하면서 GC와 GC-MS를 이용하여 향기성분의 원인 물질을 분석, 동정하였고 맛성분의 원인물질인 유기산의 변화를 검토하였다. 안동식혜의 주요 향기성분으로는 camphene, sabinene, 1-(1.5-dimethyl-4-hexyl)-4-methyl-benzene, ${\alpha}-zingibirene$, farnesene, 2.6-b is-(1.1-dimethylethyl)-4-methyl-phenol, ${\beta}-sesquiphellandrene$, calalene, tetradecanoic acid, hexadecanoic acid 및 9.12-octadecanoic acid 등을 들 수 있었다. 안동식혜의 숙성 및 저장중에 있어서 생성된 향기성분은 2.4-undecadienal, 1H-indole, 2.4-decadienal, isoterpinolene 및 D-nerdiol 5종류이었다. 비휘발성 유기산 함량의 변화를 보면 저장 초기에는 젖산 0.49 mg/100 g이던 것이 19.37 mg/100 g으로 증가하였고 다른 유기산들의 함량 변화는 거의 없었다. 안동식혜의 숙성 및 저장 기간중의 pH의 변화는 차차 감소하였고 산도는 차차 증가하여 저장 6일째 0.41이었다.

• 한국정보통신학회논문지
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• 제15권3호
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• pp.719-724
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• 2011

최근 대부분의 가정에서 자식을 하나만 나아서 기르는 저출산 시대가 왔다. 이에 따라 부모들은 태어나면서부터 아이에게 지대한 관심을 가지게 되고, 헬스케어(Healthcare) 분야가 새로운 성장산업으로 부상하면서 (베이비 케어)Baby Care에 대한 관심 또한 높아졌다. 지금까지의 Baby Care 제품은 식품, 목욕용품 그리고 의복 등에서 발전을 해 왔지만 유비쿼터스 컴퓨팅 환경의 발달과 헬스케어산업의 발달과 함께 Baby Care 전자 제품 개발이 이루어지고 있다. 유럽이나 미국 등에서는 유아를 다른 방에서 키운다. 이때 유아가 돌연사하는 현상이 종종 일어나는데 이를 예방하기 위해서 유아의 상태를 측정하고, 부모가 유아에게 떨어져 있어도 유아의 상태를 확인할 수 있는 Platform를 구현하였다. 본 논문에서는 기존의 라디오 주파수를 이용하여 데이터 저장 없이 부모의 실시간 관찰에 의해서만 판단했던 시스템을 고속의 ARM11 기반의 S3C6410 CPU를 이용하고, 무선 WI-FI(IEEE8.2.11)기술을 활용한 유아 돌연사 방지 Platform구현에 대한 연구를 진행하였다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• 한국식품조리과학회지
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• 제23권6호
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• pp.987-1002
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• 2007

조선시대 고조리서와 고문헌고찰을 통한 전통음식인 미음, 미수, 고음류의 조리방법은 다음과 같다. 미음류는 쌀과 잡곡류를 섞어 조리한 미음류 7종류와 견과류에 잡곡류와 한약재료 등을 섞어 조리한 미음류는 3종류이었다. 약초 등 한약 재료에 육류, 조류, 어패류 등을 섞어 조리한 미음류는 7종류로 총 17종류의 미음과 미수, 고음류 등이 분류되었다. 세부적인 조리방법은 다음과 같다. (1) 곡류를 이용한 미음으로 쌀과 조 등은 오랫동안 끓여 즙을 내 체에 받혀 소금간을 하였고, 율무, 수수 등은 수비한 가루를 끓이거나 물에 타 먹었다. (2) 인삼 등 한약재료 등은 오래 동안 끓여 성분이 용출되면 체에 밭여 액즙을 사용하였고 고기, 뼈, 어패류 등도 함께 오랫동안 푹 끓여 체에 받혀 즙으로 만들어 수시로 음료 마시듯이 이용하였다. 갈분, 율무 등은 수비한 가루로 묽게 끓였다. (3) 고기와 어패류를 이용한 미음으로는 고기와 어패류를 함께 푹 끓여 체에 받힌 후 묵은 간장으로 간을 하였으며, 뼈, 양, 도가니 등은 함께 만화로 오랫동안 끓여 체에 밭여 즙으로 짜거나 찹쌀이나 멥쌀로 함께 끓여 섞기도 하였다. 현대인들의 바쁜 일상에 일하면서 공부하면서 바로 먹을 수 있는 식사대체음식이 요구되는바 이에 전통음식이었던 미음, 미수, 고음류의 문헌고찰과 조리방법을 1차적인 연구로 시도하였다. 또한 고 조리서 속 전통음식을 재현한 문헌을 제시하였고 조리방법도 비교하였으며 전통음식을 조리과학적으로 실험한 연구동향을 살펴보았다. 후속 연구로 전통음식을 조리과학적인 실험연구로 전체적인 성분과 조리후의 영양 손실과 잔존여부, 실온상태에서의 보존료가 첨가되지 않은 기간동안의 부패 여부 등과 조리후의 항산화성 등을 실험하고 조리후의 관능평가를 거친 후 상품으로서의 식사대체음식 개발을 위한 기초연구자료로 삼고자 한다.

• 한국식생활문화학회지
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• 제7권3호
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• pp.259-270
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• 1992

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정 중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그 후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그 후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5mg%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다.