• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Journal of Bio-Environment Control
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• v.27 no.2
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• pp.166-172
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• 2018

This study set out to conduct a field survey with smart greenhouse-based farms in seven types to figure out the actual state of smart greenhouses distributed across the nation before selecting a system to implement an optimal greenhouse environment and doing a research on higher productivity based on data related to crop growth, development, and environment. The findings show that the farms were close to an intelligent or advanced smart farm, given the main purposes of leading cases across the smart farm types found in the field. As for the age of farmers, those who were in their forties and sixties accounted for the biggest percentage, but those who were in their fifties or younger ran 21 farms that accounted for approximately 70.0%. The biggest number of farmers had a cultivation career of ten years or less. As for the greenhouse type, the 1-2W type accounted for 50.0%, and the multispan type accounted for 80.0% at 24 farms. As for crops they cultivated, only three farms cultivated flowers with the remaining farms growing only fruit vegetables, of which the tomato and paprika accounted for approximately 63.6%. As for control systems, approximately 77.4% (24 farms) used a domestic control system. As for the control method of a control system, three farms regulated temperature and humidity only with a control panel with the remaining farms adopting a digital control method to combine a panel with a computer. There were total nine environmental factors to measure and control including temperature. While all the surveyed farms measured temperature, the number of farms installing a ventilation or air flow fan or measuring the concentration of carbon dioxide was relatively small. As for a heating system, 46.7% of the farms used an electric boiler. In addition, hot water boilers, heat pumps, and lamp oil boilers were used. As for investment into a control system, there was a difference in the investment scale among the farms from 10 million won to 100 million won. As for difficulties with greenhouse management, the farmers complained about difficulties with using a smart phone and digital control system due to their old age and the utter absence of education and materials about smart greenhouse management. Those difficulties were followed by high fees paid to a consultant and system malfunction in the order.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.13-26
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• 2020

Purpose: This study identified the relationship between dietary habits and health-related behaviors depending on the Big Five personality factors (extraversion, openness, agreeableness, conscientiousness, neuroticism). Methods: The NEO-II test was administered to 337 male and female college students in Seongnam City, Gyeonggi Province, and their dietary habits and health-related behaviors were surveyed. Results: The male participants showed higher scores for extraversion, openness, agreeableness, and conscientiousness compared to that of their female counterparts, while the female participants showed higher scores for neuroticism. As for the results of multivariate logistic regression analysis, in the case of men, higher scores for extraversion were related to a lower intake of instant/fast foods and a higher intake of vegetables; higher agreeableness scores were related to a lower intake of fruit; and higher neuroticism scores were related to a heavy intake of high-cholesterol foods. It was found that higher openness scores were associated with a higher intake of burnt fish/meat and a lower intake of animal fat, while higher agreeableness scores were related to a lower intake of burnt fish/meat in women. Also, those subjects with higher openness and agreeableness scores were found to better consider the nutritional balance when having a meal. In the case of the male participants, higher openness scores were related to increased physical activity, while higher neuroticism scores were related to increased smoking and a lack of sleep. As for the women, those with higher extraversion scores smoked more, while those who recorded higher agreeableness scores were involved in more physical activities. Conclusion: Differences were observed in dietary habits and health-related behaviors between men and women depending on personality factors, and the analysis results of some dietary habits according to personality factors were inconsistent with those of the overseas studies. Therefore, to provide customized nutritional counseling when considering each individual's personality factors, more research results from domestic samples should be collected and accumulated.

• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.87-90
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• 2013

The average annual and winter ambient air temperatures in Korea have risen by $0.7^{\circ}C$ and $1.4^{\circ}C$, respectively, during the last 30 years. Due to climate change, the occurrence of abnormal weather conditions has become more frequent, causing damage to vegetable crops grown in Korea. Hot pepper, chinese cabbage and radish, the three most popular vegetables in Korea, are produced more in the field than in the greenhouse. It has been a trend that the time for field transplanting of seedlings is getting earlier and earlier as the spring temperatures keep rising. Seedlings transplanted too early in the spring take a longer time to resume the normal growth, because they are exposed to suboptimal temperature conditions. This experiment was carried out to figure out the change of cellular tissue of chinese cabbage under the condition of low temperature to provide the information regarding the coming climatic change, on the performance of 'Chunkwang' chinese cabbage during the spring growing season. In our study, plant height, number of leaf, chlorophyll and leaf area was lower at the open field cultivation than heating house treatment after transplanting 50 days. Especially in fresh weight, compared with heating treatment, open field and not heated treatment were notably low with the 1/3 level. Of damage symptoms due to low temperature cabbage leaves about 10 sheets when $-3.0^{\circ}C$ conditions in chinese cabbage was a little bit of water soaking symptoms on the leaves. $-7.4^{\circ}C$ under increasingly severe water soaking symptoms of leaf turns yellow was dry. Microscopy results showed symptoms of $-3.0^{\circ}C$ when the mesophyll cell of palisade tissue and spongy tissue collapse, $-7.4^{\circ}C$ palisade tissue and spongy tissue was completely collapsed. The result of this study suggests that the growers should be cautioned not to transplant their chinese cabbage seedlings too early into the field, and should be re-transplanting or transplanting other plants if chinese cabbage are exposed to suboptimal temperature conditions ($-3.0^{\circ}C$ or $-7.4^{\circ}C$).

• Korean Journal of Environmental Agriculture
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• v.31 no.4
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• pp.300-307
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• 2012

BACKGROUND: The Transfer Factor (TF) of heavy metals from soil to plant is important, because TF is an indicator of heavy metal in soils and a factor that quantifies bioavailability of heavy metals to agricultural products. This study was conducted to investigate the transfer ability of Arsenic (As), Cadmium (Cd), and Lead (Pb) from soil to agricultural products. METHODS AND RESULTS: We investigated heavy metals (As, Cd and Pb) concentrations in 9 agricultural products (rice, barely, corn, pulse, lettuce, pumpkin, apple, pear, tangerin) and soil. TF of agricultural products was evaluated based on total and HCl-extractable soil concentration of As, Cd, and Pb. Regression analysis was used to predict the relationship of total and HCl-extractable concentration with agricultural product contents of As, Cd, and Pb. The result showed that TF was investigated average 0.006~0.309 (As), 0.002~6.185 (Cd), 0.003~0.602 (Pb). The mean TF value was the highest as rice 0.309 in As, lettuce 6.185, pear 0.717, rice 0.308 in Cd, lettuce 0.602, pumpkin 0.536 in Pb which were dependent on the vegetable species and cereal is showed higher than fruit-vegetables in As. CONCLUSION(S): Soil HCl-extractable concentration of As, Cd, and Pb had the larger effects on thier contents in agricultural products than total soil concentrations. We suggests that TF are served as influential factor on the prediction of uptake. Further study for uptake and accumulation mechanism of toxic metals by agricultural products will be required to assess the human health risk and need TF of more agricultural products.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.336-348
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• 2024

Purpose: The use of food delivery services is increasing continuously in Korea, which may lead to nutritional problems and obesity. Despite this, the research on the association between delivered food consumption and obesity has been insufficient. This study examined the relationship between delivered food consumption and dietary behaviors and obesity among young adults in Jeju. Methods: An online survey was conducted from March 15 to April 5, 2023; 312 participants aged 19-39 years were included in the final analysis. The frequency, types, and time of delivered food consumption were measured using a questionnaire. The dietary behaviors included the following: eating out, breakfast consumption, recognition of nutrition labels, and eating salty foods, vegetables, and fruit. Obesity was defined using the body mass index based on self-reported body weight and height. Results: Approximately 59.3% of the participants ordered delivery foods more than one time/week. The frequency of delivered food consumption was higher in people who consumed breakfast < 5 times/week than those who consumed ≥ 5 times/week (p = 0.0088). People who usually eat salty foods tended to consume delivered food more frequently than those who did not (p = 0.0377). On the other hand, people who consumed fruits ≥ 1 time/day had a higher frequency of delivered food consumption than those who consumed fruits < 1 time/day (p = 0.0110). After adjusting for the confounding variables, the group who consumed delivered foods more than three times/week had an increased odds ratio (OR) of obesity compared to those who consumed less one time/week (OR, 2.38; 95% confidence intervals, 1.12-5.06). Conclusion: Young adults in Jeju who frequently consume delivered foods tended to have poor dietary habits including skipping breakfast and eating salty, and they had an increased odds of obesity. The overall dietary patterns can be improved by providing nutrition education and developing policies to promote or support healthy food choices when ordering delivered foods or eating out.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.269-280
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• 2015

The purpose of this study was to investigate the dietary habits, health status, and nutrients status of male college students in Seoul according to vegetarian habits. The heights of lacto-ovo vegetarian and non-vegetarian students were not significantly different. However, body weight was significantly higher in the non-vegetarians. The lacto-ovo-vegetarians were vegetarians for religious reasons, and indicated 86.0% satisfaction with their meals. However, the lacto-ovo vegetarian and non-vegetarians showed concerns about low nutrient intakes. Lacto-ovo vegetarians displayed a higher proportion of meal regularity and daily breakfast as compared to non-vegetarians. In addition, their favorite food when eating out was Korean food. Lacto-ovo vegetarians showed higher intakes of milk or other dairy products (yogurt, etc.), vegetables, and fruit, as well as more regular eating habits. In contrast, the non-vegetarians showed higher intakes of high-protein foods (eggs, beans, tofu, etc.) and fatty foods. Lacto-ovo vegetarians showed lower intakes of total energy, as well as vitamins $B_2$, $B_6$, and niacin. Non-vegetarians showed in sufficient dietary fiber intake. In conclusion, lacto-ovo-vegetarians need a meal plan to consider the intake of other nutrients, while non-vegetarians should try to prevent the occurrence of health problems due to excessive intake of nutrients.

• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.322-327
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• 2019

This study was conducted to improve the performance of automatic grafting robot using image recognition technique. The stem diameters of tomatoes and cucumber at the time of grafting were $2.5{\pm}0.3mm$ and $2.2{\pm}0.2mm$ for scions and $3.1{\pm}0.7mm$ and $3.6{\pm}0.3mm$ for rootstocks, respectively. The grafting failure was occurred when the different height between scions and rootstocks were over 4 mm and below 2 mm due to the small contact area of both cutting surface. Therefore, it was found that the height difference at the cutting surface of 3 mm is appropriate. This study also found that grafting failure was occurred when the stem diameters of both scions and rootstocks were thin. Therefore, it was suggested to use at least one stem with thicker than the average stem diameter. Field survey on the cutting angle of stems by hand were ranged from 13 to 55 degree for scions and 15 to 67 degree for rootstocks, respectively, which indicates that this could cause the grafting failure problem. However, the automatic grafting robot developed in this study rotates the seedlings 90 degree and then the stems are cut using a cutting blade. The control part of robot use all images taken from grafting process to determine the distance between a center of both ends of stem and a gripper center and then control the rotation angle of a gripper. Overall, this study found that The performance of automatic grafting robot using image recognition technique was superior with the grafting success rates of cucumber and tomato as $96{\pm}3.2%$ and $95{\pm}4%$, respectively.

• Journal of Practical Agriculture & Fisheries Research
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• v.10 no.1
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• pp.43-58
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• 2008

This research was conducted to determine the alternative tool of chemical spray for rice cultivation using the unmanned helicopter(Yamaha, R-Max Type 2G-remote controlled system) at farmer's field in Korea. The unmanned helicopter tested was introduced form Japan. In Korea the application of chemicals by machine sprayer for pest management in rice cultivation has been ordinarily used at the farmer's level. However, it involved a relatively high cost and laborious for the small scale of cultivation per farm household. Farm population has been highly decreased to 7.5% in 2002 and the population is expected to rapidly reduce by 3.5% in 2012. In Japan, pest control depending on unmanned helicopter has been increased by leaps and bounds. This was due in part to the materialization of the low-cost production technology under agricultural policy and demand environmentally friendly farm products. The practicability of the unmanned helicopter in terms of super efficiency and effectiveness has been proven, and the farmers have understood that the unmanned helicopter is indispensable in the future farming system that they visualized. Also, the unmanned helicopter has been applied to rice, wheat, soybean, vegetables, fruit trees, pine trees for spraying chemicals and/or fertilizers in Japan Effect of disease control by unmanned helicopter was partially approved against rice blast and sheath blight. However, the result was not satisfactory due to the weather conditions and cultural practices. The spray density was also determined in this experiment at 0, 15, 30, and 60cm height from the paddy soil surface and there was 968 spots at 0cm, 1,560 spots at 15cm, 1,923 spots at 30cm, and 2,999 spots at 60cm height. However, no significant difference was found among the treatments. At the same time, there was no phytotoxicity observed under the chemical stray using this unmanned helicopter, nor the rice plant itself was damaged by the wind during the operation.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.