• 한국식생활문화학회지
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• 제30권2호
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• pp.137-149
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• 2015

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi's recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

• 대한가정학회지
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• 제38권3호
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• pp.85-97
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• 2000

The goal of this study is mainly to improve the quality of life for the elderly by understanding the actual condition of the home management which includes their family relationship, family finance, and household work carried out in their domestic lives and diagnosing problems possibly restated from the condition. The result includes the following. The characteristics of rural elderly living alone: They have lived in rural area since their marriage which is over 40 years long in average, The tend to be satisfied with living apart themselves. The majority of the families are the first son in their family. In home management regard: First, in family relationship, the way the elderly in their nuclear family state communicate with their spouse is limited, and they hardly speaks together. So it is encouraged for couples to forge their own specific relationship and to plan for their odd age in their younger age. Also, they tend to be satisfied with living separated from their children, but at the same time, the closer they live in distance from their children, the more often they meet their children as well as they talk on the phone. They especially depend on their first son for offerings for ancestors and matters to occur after their death, while they get emotional support from daughters. Second, in family finance, their income varies in range from 200,000 to 3,000,000 won. In the majority f the famines, the wives are in charge of finance. The cost of living is mainly spent on flood, clothing, and housing, or the cost of offerings for ancestors if they are the head family. Third, Meanwhile, the housewives under 70 years old are positive about household work and tend to consider it pleasant for their children and their husband. Generally, the older they are, the more they dislike household labor. For example, food preparation is especially considered a major problem. Community dinning rooms, food delivery service, volunteers, and home helper and neighborhood could be help.

• 한국식품영양학회지
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• 제28권5호
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• pp.894-909
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• 2015

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ("Soowoonjabbang", "Jusiksiui", "Eumsikbangmunnira", "Siuejunsuh", "Banchandeungsok", and "Buinpilji") were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans' cultures via their recipes for kimchi.

• 한국식생활문화학회지
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• 제24권5호
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• pp.506-517
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• 2009

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

• 한국지역사회생활과학회지
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• 제16권1호
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• pp.149-163
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• 2005

Family has emerged as a key concept for health, and it has been identified as one of the most important conditions. The relationship between health habit and its management is different depending on family. The odd pair family, mostly rural lower income class, worry to have poor health because of no spouse and small family size. One thousand eight hundred and seventy(1870) subjects were collected in 9 provinces through the sampling of Probability Proportional to Size (PPS). Questionnaire method was conducted on health checking, bath states, alcohol consumption, cigarette smoking, and the prevalence of farmer's health related problems. The main results were as follows: 1) The characteristics of odd pair families are that the head of household is female(77% ), the size of family is small(1.76 persons), the education level is low(7.5 years for male, 3.1 years for female) and the age group is old (male: 89.78 year old, female: 73.69 year old). 2) For the odd pair family, the frequency of health checking is quite low with one or two times per year(l0.2%) and the rate of no-health checking is much higher(35.8%) .3) Bathing utility is not available 29.6% of the odd pair family and only cold water is supplied at home for the 11.5 % of them. However, for the paired family, 9.8 % of them has no bathing utility and the rate of the family supplied with only cold water is just 7.9%. 4) The bathing frequency score of odd pair family is l.74points for male and 1.25 points for female. 5) The rate of smoking habits for odd pair family is 68.5 % and specially it is 7.6% for female, which is higher comparing with that of pair family. 6) The smoking frequency score of odd pair family is 1.57 points. 7) Alcohol drinking frequency score of odd pair family is 1.79 points for male, and 3.24points for female. 8) Farmers' syndrome(FS) revealed 38.7% of odd pair family and it is lower than that of pair family(57.3%). Special pain of FS was huckle bone and muscle(28.4%) and articular pain(24.l %). The pain rate of huckle bone and muscle(43.l %) and articular pain(33.5%) were higher in a year in odd pair family were lower than those of pair family: farming machine caused accidents(6.5%) and pesticide poisoning(5.7%). l0) The odd pair family use more frequently medical clinic or public health center for the treatment of FS(74.7%) and pesticide poisoning(62.5%) than the pair family for FS(69.0%) and for pesticide poisoning(.53.6%). The score of FS treatment is 5.70 points for odd pair family and it is not significantly different from 5.62 points of the paired family. The result of pesticide poisoning treatment score is as same as that of FS.

• 한국식품조리과학회지
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• 제24권6호
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• pp.818-828
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• 2008

A recurrent theme within the literature on the 6 Sigma program is the study of its effect on organizational performance. Therefore, the aim of this study was to investigate the effect of 6 Sigma on culinary quality performance, work commitment, and customer loyalty in the culinary division of hotels and family restaurants. The samples of this study included the employees of the culinary division of hotels and family restaurants that implemented or were about to implement the 6 Sigma program. A total of 248 questionnaires were analyzed with statistical methods of factor analysis, reliability test, and regression analysis. The findings of this study showed that the 6 Sigma program affected the culinary quality performance and work commitment of culinary division employees. Also, the 6 Sigma program, culinary quality performance and work commitment affected customer loyalty. Furthermore, work commitment affected culinary quality performance. Based on these research findings, it is required that the culinary division of hotels and family restaurants should incorporate the 6 Sigma program. For this purpose, good quality data should be collected with sufficient preparation procedures, and task force team should be made. Moreover, experts in this field should be cultivated, with the training of employees in mind. It is also crucial that the current quality of product and services be measured and that all the employees of the culinary division participate in the implementation of the 6 Sigma program. The intervention and heavy participation of the top management and head of the culinary division is expected for the successful implementation of 6 Sigma program.

• Journal of Microbiology and Biotechnology
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• 제28권11호
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• pp.1946-1954
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• 2018

The aim of this study was to isolate and characterize a lytic Yersinia enterocolitica-specific phage (KFS-YE) as a biocontrol agent. KFS-YE was isolated and purified with the final concentration of ($11.72{\pm}0.03$) log PFU/ml from poultry. As observed by transmission electron microscopy, KFS-YE consisted of an icosahedral head and a contractile tail, and was classified in the Myoviridae family. KFS-YE showed excellent narrow specificity against Y. enterocolitica only. Its lytic activity was stable at wide ranges of pH (4-11) and temperature ($4-50^{\circ}C$). The latent period and burst size of KFS-YE were determined to be 45 min and 38 PFU/cell, respectively. KFS-YE showed relatively robust storage stability at -20, 4, and $22^{\circ}C$ for 40 weeks. KFS-YE demonstrated a bactericidal effect in vitro against Y. enterocolitica and provided excellent efficiency with a multiplicity of infection as low as 0.01. This study demonstrated the excellent specificity, stability, and efficacy of KFS-YE as a novel biocontrol agent. KFS-YE may be employed as a practical and promising biocontrol agent against Y. enterocolitica in food.

• 동아시아식생활학회지
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• 제17권2호
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• pp.153-163
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• 2007

This study was conduced to identify the preference and intake frequencies of traditional Korean foods by Chinese-Koreans in the Yanbian region of China based on the hometown of the female head of household. Data were collected from 261 Korean housewives living in Yanbian. Twenty-six kinds of daily food items were surveyed. Analysis of variance was used to compare the similarities and differences among the three groups, which were divided according to hometowns in North Korea, South Korea, and China. The results for the traditional Korean daily food preferences showed that housewives born in South Korea are more likely to prefer cereal soup, vegetables soup, and fermented rice punch than housewives from North Korea and China. Considering the intake frequencies of traditional Korean foods, Korean housewives born in China are more likely to eat boiled rice and a bun stuffed with seasoned meat and vegetables, as well as beef and vegetables cooked in a casserole than housewives with hometowns in South Korea and North Korean. In this article, similarities and differences in the preferences and intake frequencies of traditional Korean foods are discussed, and implications for nutritionists as well as food marketers are provided.

• 한국지역사회생활과학회지
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• 제25권2호
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• pp.175-192
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• 2014

This study explores the effects of various factors on the use of nutrition information on food away from home (FAFH). Consumer groups were classified into groups according to their perception of being overweight and obese (correctly perceiving, underestimating and overestimating weight). For this, frequency analysis, a chi-square test, and an ANOVA were conducted to determine any differences between factors, and a logit analysis (SPSS 18.0) was conducted to identify those factors influencing the use of information. Information recognition, intentions to use information and the use on FAFH showed significant differences across the groups. In addition, health inspection, the perception of the intrinsic quality of restaurants, labeling, FAFH expenditure, and some individual characteristics showed significant differences between groups. The information recognition of FAFH had a significant positive effect on information use in all groups. In all groups, labeling had a significant positive effect on information use, and family health concerns had a significant positive effect on information use in the group correctly perceiving weight. The price of domestic food items, household head and household income had significant positive effects on information use in the group overestimating weight.

• Human Ecology Research
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• 제53권3호
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• pp.309-318
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• 2015

This study investigates to investigate the ageing effect on household demand for clothing, food, housing and medical care commodities in Korea using a demand system model. The cross-sectional and time-series data from Statistics Korea on urban household expenditures and age projection analyzed household demands of consumption commodities. The household head age and elderly population ratio were employed for proxy variables of ageing. Ageing variable elasticities of commodity demands were estimated. Study results show that ageing variables significantly influenced on a household demand for commodities; clothing and food consumption decreases; however, housing and medical care consumption increases with ageing. The elasticities of total consumption expenditures and price variables were estimated in the demand analysis; these two variables significantly impacted almost all of the household consumption for the studied commodities. This study provides an opportunity to examine how ageing influences household consumption for clothing, food, housing and medical care commodities as Korean society experiences a rapid ageing. It is also meaningful that this study conducted a quantitative measuring of the household demands for commodities that was different from past research on the household consumption expenditures for commodities.