• Journal of Families and Better Life
• /
• v.20 no.6
• /
• pp.197-208
• /
• 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.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.339-353
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.475-482
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.5
• /
• pp.629-637
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.15 no.1
• /
• pp.6-11
• /
• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.1
• /
• pp.11-17
• /
• 1995

The changes in life style these days appear in many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as Andong Sikhe. The importance, however, of succeeding the traditional cuisines is getting appreciated widely now a days. A traditional Andong Sikhe in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, ${\alpha}-zingibirene$, farnesene, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, ${\beta}-sesquiphellandrene$, calalene, tetradecanoic acid, hexadecanoic acid and 9,12-octadecanoic acid by GC and GC/MS. Lactic acid and increased from 0.49 mg/100 g in the initial stage to 19.37 mg/100 g at the 6 days of storage. The pH of product decresed to 3.7 from 5.4 after the 6 days of storage but the total acidty reached to 0.41% during fermentation and storage at $5^{\circ}C$.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.15 no.3
• /
• pp.719-724
• /
• 2011

Most recent birth rate at home raising children, only one has come out well. Accordingly, children born to parents is to have a strong interest, and healthcare (Healthcare) sector, while emerging as a new growth industry (Baby Care) Baby Care also increased the interest. Baby Care products until now the food, toiletries and clothing, etc. Although it advances the development of ubiquitous computing environment with the development of the healthcare industry, Baby Care Electronics products have been developed. Europe and the U.S. infant from another room deungeseoneun feeder. At this time SIDS infants to prevent this phenomenon often takes place in order to measure the status of children and away from parents to children, also can check the status of children was used to implement the Platform. In this paper, using the radio frequency real-time observation of data storage without the parents were determined only by the speed of the ARM11-based systems using the S3C6410 CPU and wireless WI-FI (IEEE8.2.11) technology to prevent sudden infant death using Platform for the implementation study was conducted.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.547-555
• /
• 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.

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.987-1002
• /
• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.3
• /
• pp.259-270
• /
• 1992

The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.