• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Journal of the Korean Home Economics Association
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• v.41 no.10 s.188
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• pp.101-116
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• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1873-1880
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• 2015

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.655-660
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• 2022

This paper analyzes the problem of the economic order quantity (lot size) of a retailer in a two-stage supply chain consisting of a supplier, a retailer(distributor), and a customer. In this two-stage supply chain, the supplier permits the retailer to defer payment for a certain fixed period of time for the purchase cost to be paid by the retailer as a price differentiation strategy with his competitor. In addition, in the case of customer goods such as food and grain, it is common to see that end-customer demand is generally depend on the level of inventory displayed by the retailer. From this perspective, this paper analyzes the inventory problem of retailers under the assumption that the supplier may allow a certain period to suspend payments for the purchase of goods and the end customer demand is a function of the retailer's inventory level increasing with size. In this regard, we need to analyze how much the length of the grace period for product purchase costs affect the retailer's lot-sizing policy. Therefore, we formulate the retailer's annual net profit and analyze the effect of the length of credit period on the retailer's inventory policy numerically.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.333-341
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• 2020

This study evaluated the perception, consumption behavior, and optional attributes of Korean, Chinese, and U.S. consumers of energy bar products. Data were compared and analyzed by surveying 300 consumers in each country. Significant differences were observed in preference for energy bars according to their nationality, in the order China, the U.S., and Korea. Perception of taste, types and dietary suitability of the products ranked lower for Korean consumers, as compared to consumers of the United States and China. The order dietary fiber, protein, and calcium were the sought-after nutritional requirements of the products. The demand for protein was significantly higher in the U.S. Calcium demand was low in the United States and China, but was very high in Korea, which could be attributed to the low calcium intake of Koreans. Other optional attributes which were closely associated with the purchase and re-purchase decision, included price, taste and delivery period. All three factors were recognized as important options in Korea, whereas awareness of packaging/appearance and brand was not. The taste, nutrients and price in the U.S. ranked high as important optional attributes, while the packaging, external and expiration dates were recognized as low. Unlike Korea and the U.S., important optional attributes for Chinese consumers were determined in the order expiration date, taste, and nutrients, and showed low perception for packaging, appearance, weight, counts, and prices. Evaluating the preference for the main and secondary ingredients, Koreans preferred nuts over grains, Americans preferred dried fruits over nuts, and Chinese preferred nuts and grains; both Korean and American consumers had low preference for dried vegetables. The preference for chocolate was low in Korea and China, whereas preference for jelly was high in China as compared to Korea and the U.S. The intention of purchasing energy bars was significantly lower in Korea than in the U.S. and China. A variety of nutritious functional bars have recently been distributed and sold in Korea, but they are mostly produced in the U.S., which is the largest producer and consumer worldwide. Taken together, results of this study indicate that the demand for nutritional enhancement and preferred materials vary according to the nationality. Hence, it is necessary to develop products that reflect these criteria. Further research is required to analyze the relationship between preference and consumption behavior for each material product developed in the future.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.95-102
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• 2003

Microalgae are a diverse group of photosynthetic organisms and abundant in every ecosystem in the biosphere. They are common in aqueous environments including marine, brackish and fresh waters and in some habitats that lack eukaryotic life such as some hot springs and highly alkaline lakes. Microalgal biotechnology that is focused on the microalgae-based production of a variety of useful materials such as pharmaceutical comfounds, health foods, natural pigments, and biofuels is considered as an important discipline with the development of biotechnology. In addition, the mass cultivation of microalgae can also contribute to improving the environmental quality by reducing the concentration of $CO_2$ which is one of major gases lead to global warming. Consequently, it seems that the microalgae can be used as an efficient, renewable, environmentally friendly source of high-value biomaterials such as chemicals, pigments, energy, etc. and the microalgal biotechnology will most likely represent a larger portion of modern biotechnology.

• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.5
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• pp.64-72
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• 2007

This study investigated the types, forms, and origination of litter found along one hiking course in Moaksan Provincial Park, 'Jungin-ri Course'(entrance-ridge-valley-peak). In addition, a survey was conducted to understand hikers' litter control awareness in order to determine possible backcountry litter control measures. The following are the results of this study: 1. For the litter Sequency investigation, 199 recyclable pieces of litter were found on the mid-slope(61.6%), 89 by the entrance(27.6%), 19 in the valley(5.9%) and 16 on the peak(4.9%). A total of 323 pieces of litter were found. Paper materials were the most common, followed by plastic containers such as PET bottles and yogurt containers. Of particular interest, 288 papers and cans were found on the mid-slope(46.9%). By the entrance, more plastics and bottles were found. 2. There were 614 pieces of flammable litter collected and only 19 pieces of non-flammable. Most of the flammable litter, including snack pacts, plastic bags, processed lumber, cigarette butts, tissues, cigarette boxes, and fabric was found on the mid-slope. 3. Very little food waste was found throughout the whole site proving that the policy prohibiting hikers from cooking and eating at the designated sites has been effective. However, food waste is difficult to find because it naturally decays with time. 4. $X^2$-test was used to find different types of litter and their verified origination frequency. It was found that recyclable litter, and food waste took about 1%. In addition, recyclable litter, especially bottles, was found relatively frequently by the entrance. Flammable litter was found most often at the peak. 5. The questionnaire results showed that 48.2% of the respondents "shorten their hiking journey and purchase food outside the entrance" and 29.6% said that they "bring a packed meal from home". Only 8.2% said that they "cook something when an appropriate location is found". At the Jungin-ri course, a few hikers brought their own food to eat or cook, but most hikers purchased something to eat onsite. 6. The results of the question about having experience littering while hiking showed that 19.3% litter and 79.2% do not. Those that responded "yes" gave various reasons for littering. 63.6% claimed, "there are no designated trash containers". 15.9% said they litter subconsciously. Finally, 3.2% insist that they litter "because food naturally decomposes". 7. As a result of the overall satisfaction according to the Likert scale and the analysis with an average of 14 variables, it was found that the average "toxic litter control convenience" was 2.41 with very low satisfaction. Thus, the results indicate the importance of providing appropriate back country litter control facilities.

• Food Science and Industry
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• v.55 no.2
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• pp.128-139
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• 2022

Although edible insects are attracting attention as future alternative food because of their nutritional, eco-friendly, and economic advantages and functionality, consumption is low, so measures to promote consumption are needed. The problems in edible insect consumption were identified as the aversion to the edible insects, lack of publicity for edible insects newly registered in the Food Code, and difficulties in continuously supplying high-quality edible insects and selling products. To solve these problems, it is necessary to establish effective public relations plans for new edible insects and develop processing methods for improving their taste and flavor, education content about edible insects, and products interesting to the target age. In addition, it is necessary to establish a one-stop cluster that can perform quality control of harmful substances and nutrients, purchase raw materials, sell products, educate, and publicize.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.113-121
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• 2015

Purpose: The purpose of this study was to investigate satisfaction with and perception of the school meal service according to middle school students and dieticians/dietetic teachers in Gwangju area who experienced change to the free meal service and the main contents were as follows. Methods: The research subjects were 197 students (99 boys and 98 girls) and 42 dieticians/dietetic teachers were recruited. Results: Compared to the free meal service before, satisfaction of students was high (53.8%), and 69.9% of students said there was no change in the school meals, however a significant difference was observed between gender. Overall 80.2% of middle school students said that there was no change in menu, 70.6% were no change in the frequency of food with high preference, and 64.0% were no change in leftover of meals. 85.7% of dieticians/dietetic teachers said that there was no change in the student's satisfaction according to the conversion of free meal services; 59.5% of dieticians/dietetic teachers said that there was no change in the frequency of foods with high preference, the variety of vegetables was increased in the qualitative change item of food materials, and 95% of them were not aware of change in the amount of students' leftover foods. Dieticians/dietetic teachers had limitations in selecting menus with purchase and costs of food materials (26.2%) by conversion of the free meal service and their priority considered was the food cost (45.2%) when they selected menus. Change in feeding affairs was office work management (26.2%) and recipe research and development (19.0%). Conclusion: With the results of this study, the satisfaction with the school meal service was not changed in the awareness of students and dieticians/dietetic teachers. Therefore further study is needed to determine the middle school's satisfaction with school meals based on a variety of factors including the environmental food meal services.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.29-36
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• 2007

The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.