This study was performed to assess the nutritional status of low income elderly women aged ${\geq}$65 years residing in Gyeongnam Masan (n=124). Nutrition intakes, food intake frequency, and health-related behaviors including smoking, drinking, and exercise were investigated. Nutrition intake was calculated by the 24-hour recall method using CAN-pro (ver. 3.0). Average daily intakes of energy were $1,142.3{\pm}39$ kcal (71.4% of EER) in subjects aged 65~74 years and $1,071.0{\pm}41.7$ kcal (66.9% of EER) in subjects aged ${\geq}$75 years and the subjects consumed energy less than both 75% of estimated energy requirement (EER). The proportions of energy derived from protein, fat, and carbohydrate were 15.4:15.5:70.6 (aged 65~74 years), and 15.3:13.4:70.8 (aged ${\geq}$75). Nutrients consumed at less than estimated average requirements (EARs) were Ca (60.4%), P (98.4%), Zn (91%), vitamin E (48% of adequate intake, AI), vitamin $B_1$ (63.3%), vitamin $B_2$ (54%), niacin (87.7%), vitamin C (62.5%), and folate (50.5%). Especially, the intakes of Ca (58%), vitamin E (41% of AI), vitamin $B_1$ (60%), vitamin $B_2$ (50%), folate (46.5%), and vitamin C (54%) were 75% less than the EAR for people aged ${\geq}$75 years. According to the food intake frequency survey, the intakes of calcium, milk, fruits, and vegetables were very poor. In conclusion, this study suggests that a nutritional support program for elderly women of low socioeconomic class must be provided by the government to improve the quality of remaining life.

The results from quality measurements of Angake sauce are as followings. The content of solids increased depending on the quantity of added starch. The pH increased with the quantity of added starch, but did not show significant changes. The viscosity increased as the quantity of added starch increased. The preference was the highest for the group with 6% added starch, and preference was shown in order of 6% > 7% > 5% > 8% > 4%. The addition of 6~7% starch to Angake sauce is considered to be most appropriate.

Pork cutlets contains high amounts of fat and calories even though they are highly preferred among young consumers in Korea. We investigated the use of an oven cooking method using brown crumbs to replace the frying method for the preparation of pork cutlets. The average contents of fat and calories in oven cooked pork cutlets were reduced by 77.5% and 35.2% respectively, when compared to cutlets prepared using the frying method (p<0.05). These results demonstrate that pork cutlets prepared by oven cooking may be helpful to people who require dietary treatment. In a color experiment, the surface color of oven cooked pork cutlets showed no difference when brown crumbs were used (p>0.05). In an experiment for texture characteristics, the level of hardness for the oven cooked cutlets showed no difference from that of the fried cutlets (p>0.05), and the degree of batter separation also did not differ. The oven cooking method demonstrated a 65.6% improvement in pork cutlet production, and is therefore appropriate for a food service that must serve many customers in a limited time.

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

본 연구는 인진쑥을 일정량 첨가한 TMR 사료를 개발하여, 이를 한우에게 급여한 경우, 인진쑥의 급여가 한우 우둔부위의 이화학적 및 관능특성에 미치는 영향에 관한 연구를 통하여 고급화된 기능성 한우의 생산 가능성을 검토하였다. 대조군(T0)은 인진쑥을 혼합하지 않은 비육우 사료를 급여하였고, 급여군(T1)은 비육우 사료에 인진쑥을 혼합한 TMR 사료를 급여하였다. Hunter's $L^*$, $a^*$ 및 $b^*$ 값은 T1이 T0보다 유의하게 높았다(p<0.05). VBN 함랑은 T0가 T1보다 유의하게 높고, 전자공여능은 T1이 T0보다 유의하게 높았으나, pH, TBARS 및 총균수는 T0 및 T1 사이에 유의한 차이가 없었다(p<0.05). 보수력은 T1이 T0보다 유의하게 높았지만, 동결감량, 해동 감량 및 가열 감량은 T0 및 T1 사이에 유의한 차이가 없었다(p<0.05). 탄성은 T1이 T0보다 유의하게 높았으며, 경도, 응집성, 뭉침성, 저작성 및 전단력은 T0 및 T1 사이에 유의한 차이가 없었다(p<0.05). 산가, 과산화물가 및 요오드가는 T0 및 T1 사이에 유의한 차이가 없었으나, 융점은 T0가 T1보다 유의하게 높았다. 생육의 냄새는 T1 이 T0보다 유의하게 우수하였다(p<0.05). 열탕 가열육의 맛과 전체적인 기호성, 팬 가열육의 다즙성은 T1이 T0보다 우수하였다. 결론적으로 인진쑥의 급여는 한우 우둔부위의 색깔 개선, VBN 생성 억제, 항산화력 증가, 관능 특성을 개선하는 효과가 있어서 기능성 사료의 소재로서의 이용이 기대된다.

이 연구의 목적은 솔잎을 꿀로 추출한 추출물을 이용한 발효주를 개발하는 것이다. 솔잎이 첨가되지 않은 꿀을 사용한 그룹을 대조군으로 비교 평가하였다. 솔잎-벌꿀주와 벌꿀주 등 2개의 그룹을 $20^{\circ}C$에서 30일간 발효한 후 숙성하였다. 솔잎-벌꿀주에서는 발효 초기에 pH와 효모 생균수 변화는 빠른 속도로 변화하였으나, 당도($^{\circ}Bx$)는 점진적으로 감소하였다. 효모는 발효 시작 후 5~10일에서 가장 높은 생균수를 보였다. 쌀효 전에는 솔잎-벌꿀주에서 발효액의 pH는 3.8으로 벌꿀주의 pH 3.4보다 높았다. 벌꿀주와 비교시 솔잎-벌꿀주에서 발효중 당도 감소 속도가 높게 나타났으며, pH는 초기의 산성 pH에서 중성쪽으로 변화하였고, 발효 속도는 증가하였다. 발효와 숙성을 거친 솔잎-벌꿀주는 $13.7^{\circ}Bx$, pH 3.05, 에탄올 함량 13.5%, 산가 0.37%를 보였다. 솔잎-벌꿀주의 관능적인 선호도를 높이기 위한 시도에서는 과당을 4% (w/v) 수준으로 첨가시 가장 결과가 좋았다.

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56 ~66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65~5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1>1.5>2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1>1.5>2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at $20^{\circ}C$ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.

혼합콩을 이용하여 제조한 전통된장의 품질 특성을 조사하였다. 혼합콩을 이용하여 제조한 전통된장의 일반 성분 함량은 모두 전통 식품기준규격에 만족하는 값을 나타내었고, 염도는 12.30~13.20%의 범위를 나타냈으며, 혼합콩의 함량이 증가할수록 염도의 함량은 낮아지는 경향을 보였고, pH 값은 유의적인 차이를 나타내었다(p<0.05). 색도는 L값 VSP2 $45.06{\pm}0.41$, a값 VSP3 $6.50{\pm}0.15$, b값 VSP2 $13.89{\pm}0.73$로 가장 높은 값을 나타내었다. 유기산은 malic acid가 가장 많이 함유되어 있으며, oxalic acid, citric acid, tartaric acid, succinic acid, lactic acid, acetic acid 등이 함유되어 있는 것으로 나타났다. 구성아미노산은 aspartic acid>leucin>lysine 순으로 함유되어 있었고, 유리아미노산은 proline>glutamic acid>arginine의 순으로 함유되어 있었다. 무기질은 Na, K, Ca, Mg 순으로 많이 함유되어 있고, Co, Cu, Zn은 미량 함유되어 있는 것으로 나타났다, 페놀화합물, DPPH 전자공여능은 전반적으로 혼합콩으로 만든 된장이 Control에 비해 높은 것으로 나타났다. 관능평가 결과, 전체적인 기호도에서 TDM2(soybean 1 : mixed beans 1)가 3.78로 가장 높은 가장 높은 값을 나타냈다. 현재 혼합콩으로 만든 전통된장에 관한 연구가 미흡하지만 지속적인 연구를 진행한다면 건강한 양질의 삶을 추구하는 현대인의 욕구 충족과 전통장류의 고급화와 기능성 향상에 크게 기여할 수 있을 것으로 생각된다.

보육 시설 급식소의 위생 관리에 대한 문제점을 파악하고 위생 관리 개선방안 모색을 위한 기초 자료를 제공하고자 경북지역 급식 위생 및 안전교육에 참가한 보육 시설 관리자를 대상으로 보육 시설 급식소의 위생 관리에 대한 중요도-수행도를 조사한 결과는 다음과 같다. 1. 급식소의 급식 위생 교육에 참가한 보육 시설 관리자는 40대가 49.1%로 가장 많았고, 관리자의 학력은 대학교 졸업이 61.5%로 가장 많았다. 교육에 참가한 관리자 중 7.8%가 시설장이었으며, 교육 참가자 대부분의 고용 형태는 정규직 90.3% 였다. 시설 유형으로는 가정이 39.9%, 원아 수는 20명 이하가 45.3%로 가장 높게 나타났다. 2. 보육 시설 급식소 위생 관리에 대한 중요도-수행도 분석의 결과, 중요도는 5점 만점에 4.49점으로 '식재료 보관실은 항상 청결 유지'(4.87점), '식기류 및 조리기구의 세척 소독'(4.85점), '유통기한 확인 및 선입 선출 준수'(4.85점), '조리 후 관리 및 오염 방지를 위한 조치'(4.73점), '쓰레기 및 잔반은 즉시처리'(4.73점) 등의 순위로 중요도가 높았다. 한편, '표준 레시피를 작성'(4.06점), '영양사나 교사는 검식 후 검식일지 작성 및 배식 점검'(4.03점) 항목은 중요도 평가 점수가 상대적으로 낮았다. 수행도 평가 결과 '유통기간 확인 및 선입 선출 준수'(4.73점), '식기류 및 조리기구의 세척 소독'(4.72점), '조리 후 2시간 이내 배식'(4.68점) 순으로 높게 평가되었다. 한편, '영양사나 교사는 검식 후 검식일지 작성 및 배식 점검'(3.46점), '가열 식품의 중심 온도($74^{\circ}C$ 이상) 측정확인'(3.51점), '식재료 검수일지를 작성 보관'(3.53점), '표준 레시피를 작성'(3.56점)의 순으로 수행도가 낮았다. 3. 보육 시설 급식소 위생 관리에 대한 중요도-수행도 IPA 평가 결과, 중요도와 수행도가 모두 높게 평가된 항목은 현 수준을 유지하는 것이 적정하다고 본 항목은 '작업 전 건강상태를 확인(감기, 설사, 손 상처자 등 조리금지)', '유통기간 확인 및 선입 선출을 준수', '식재료 보관실은 항상 청결을 유지', '조리 후 관리 및 오염 방지를 위한 조치' 등 24개 조사 항목 중 14개 항목으로 전체 조사 항목의 58.2%였다. 중요도와 수행도가 모두 낮아 우선 순위가 낮은 것으로 평가된 항목은 '위생복, 위생화, 앞치마, 위생모 착용', '배식 시 배식 전용기구, 마스크, 위생장갑을 사용', '가열 식품의 중심 온도($74^{\circ}C$ 이상)를 측정 확인', '보존식 보존 및 관리기준을 준수', '식재료의 입고날짜를 기록한 라벨을 부착' 등으로 전체 조사 항목의 41.8%였다. 중요도는 낮지만 수행도가 높은 것으로 평가된 영역(D사분면의 'Overdone')은 나타나지 않았다. 위의 결과를 종합해볼 때 보육 시설 관리자가 인식하고 있는 중요도에 비해 수행도가 낮음을 알 수 있다. 따라서 보육시설 관리자들의 위생 관리에 대한 지속적인 교육이 필요하다고 사료된다.

본 연구는 선선편이 농산물 및 가공환경 중에 발생하는 미생물학적 위해 요소를 분석하여 공정 중 오염을 유발하는 지점을 재분석하고, 현재 사용되는 HACCP 계획서의 CCP 검증을 통하여 새로운 HACCP 가이드라인을 제시하였다. 본 연구의 대상인 A업체의 공장 내의 환경 오염도를 나타내는 공중 낙하균의 구획 분리 등의 관리로 인하여 $10^1$ log CFU/plate/15 min 이하의 대체적으로 낮은 오염도를 보였다. 기구 및 설비에 대한 표면 오염도를 검사 한 결과, E. coli는 검출되지 않았으며, 기구 및 설비의 총균수와 대장균군 오염도는 1~2 log CFU/100 $cm^2$ 수준을 보였다. 그러나 재료가 직접적으로 닿는 기구 중 원재료를 다듬는 도마($4.20{\pm}2.12$ log CFU/$cm^2$)와 세척 후 이용하는 탈수기 의 표면($4.57{\pm}0.92$ log CFU/$cm^2$)의 총균수의 오염도가 높게 나와 도마와 탈수기를 통해 교차 오염의 위험성이 높은 것을 확인할 수 있었다. A업체의 주요 생산 품목인 양상추와 양배추의 공정별 미생물 감소 효과를 본 결과, 양상추와 양배추 원재료의 총균수는 5~6 log CFU/g, 대장균군은 2.5 log CFU/g 정도의 오염도를 보였으며, 박피 및 절단, 1차 세척, 2차 세척, 건조의 과정을 거친 후의 최종 완제품에 대하여 양상추와 양배추의 총균수는 3~4 log CFU/g, 대장균군은 1~2 log CFU/g의 오염도를 보여 공정 과정을 거치는 동안 미생물이 감소하는 것을 확인할 수 있었다. 그러나 2차 세척과 탈수의 과정에서 미생물의 오염도가 유지 또는 증가하여 2차 세척과 탈수 공정에 대한 관리가 필요하였다. 공정 환경과 공정 효과에 대한 미생물학적 위해 요소를 분석한 결과, 기존의 HACCP 계획서에서 지정한 CCP(1차 세척공정, 금속 검출 공정)외에 세 개의 CP(2차 세척 공정, 탈수공정, 완제품의 저장)를 추가 설정한 새로운 HACCP 가이드라인을 제안하였다.

The purpose of this study was to investigate consumer concerns about hazardous elements on foods and recognition of the roles of government, food producers, and consumers in securing food safety. The data were collected from the 443 adult consumers living in Seoul, Busan, Daegu, Incheon, Kwangju and Daejeon through a self-administered questionnaire. Frequencies, t tests, analysis of variance and Duncan's multiple range tests were conducted using SPSS Windows. The results of the survey were as follows: (1) the respondents were worried about health risks related to hazardous elements on foods, (2) many respondents were more worried about preservatives of imported foods than those of domestic foods, and (3) most respondents mentioned that observance of enforcement regulations by producers was the most important factor for ensuring food safety in the future. These results imply that regulations regarding the safety of imported foods should be increased.

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

This study evaluated on the purchasing patterns for bakery products and the effects of brand image on consumers' purchasing power while living in the Seoul area. The questionnaires developed for this study were distributed to 400 males and females aged 20 and older. A total of 385 questionnaires were used for analysis (96.0%) and the statistical analysis, descriptive analysis, and $x^2$-test were completed using SPSS (version 14.0) software. When purchasing bakery products, 'taste' (59.7%) was most important followed by 'shape and size' (13.2%), 'ingredients' (11.7%), 'price' (7.5%), 'expiration date' (5.2%). 'origin of ingredients' (2.1%), and 'packaging' (0.5%). Subject showed significant differences in their purchase of bakery products based on characteristics including 'age' (p<0.05), 'occupation' (p<0.01), 'type of family' (p<0.01), and 'income' (p<0.1) The most influential factor in purchasing bakery products was 'material' (score=3.73), followed by 'name value' (score=3.56). Brand image of bakery had an effect on bakery products as 'present' (score=3.83), 'sanitation' (score=3.58). And, the most high respondent in basis of deciding brand image consumer's was 'clean and nice interior'(53.1%), followed by 'high quality ingredients and packaging'(23.7%).

이 연구의 목적은 럭셔리 레스토랑의 브랜드 명품화가 고객의 웰빙 지각도, 호의적 평가, 감정적인 충성도, 그리고 헌신적인 행위에 미치는 영향을 고찰하는 것이다. 문헌 분석을 통하여, 제시된 마케팅 개념들간의 이론적 인과관계가 도출되었으며, 이를 바탕으로 11 개의 가설들이 도출되었다. 또한 이 과정에서, 고객들의 브랜드 의식도가 조절 변수로 작용할 수 있다는 이론적 가설이 제시되었다. 도출된 이론적 가설들을 종합하여 구조 모델이 도출되었으며, 이 개념적 모텔은 527명의 미국 럭셔리 레스토랑 고객을 대상으로 하여 수거된 데이터로 검증되었다. 데이터 분석에는 AMOS 6.0 버전이 사용되었으며, 데이터 분석 결과, 럭셔리 레스토랑의 브랜드 명품화는 고객의 웰빙 지각도와 호의적 평가에 긍정적으로 작용하여, 결국 두가지 헌신적 행위(enhancement와 advocacy)를 유도한다는 것이 밝혀졌다. 또한 이 과정에서 고객들의 브랜드 의식도는 조절 효과로 작용한다는 것이 검증되었다. 데이터 분석 결과를 바탕으로 하여 이론적 실무적 시사점들이 논의되었다.

The purpose of this study was to examine the level of concern and the level of knowledge of endocrine disruptors, and the level of dietary behaviors to decrease exposure to endocrine disruptors, to determine the factors affecting the level of knowledge and behaviors, and to assess the causal relationship between them. The data were collected from 579 adults in Seoul, Incheon, Daejeon, Daegu, Busan and Gwangju provinces. Frequencies, t tests, analysis of variance, Cronbach's alpha, Pearson's correlation coefficient analysis, multiple regression analyses, and path analysis were carried out by SPSS for Win V.18.0. The results of this study were as follows: The level of concern about endocrine disruptors was higher than the medium level. The respondents were most concerned about a container of cup ramen among products related to foods. The levels of both knowledge and behaviors in order to decrease exposure to endocrine disruptors in dietary life were not high. The factors affecting the level of knowledge of endocrine disruptors were educational level, attendance in education for endocrine disruptors, and concern about endocrine disruptors. On the other hand, sex, age, concern about endocrine disruptors, and the level of knowledge of endocrine disruptors affected the level of behaviors to decrease exposure toward endocrine disruptors. The results of the path analysis showed that educational level and education of endocrine disruptors had an indirect influence on the level of behaviors in order to decrease exposure to endocrine disruptors in dietary life. The concern about endocrine disruptors had both a direct and an indirect effect on the level of behaviors to decrease exposure to endocrine disruptors in dietary life. In addition, sex, age and the level of knowledge of endocrine disruptors directly affected the level of behaviors to decrease exposure to endocrine disruptors in dietary life.

The objective of this study was to examine the effects of a fruit diet and exercise on body composition and hematological parameters in female collegians according to their uncoupling protein 2 (UCP2) genotypes. Nine subjects were recruited from the SahmYook University. 4 subjects carried the ID genotype, 5 the DD genotype, and none of the subjects carried the II genotype. After 10 days of the program, BMI were significantly decreased (p<0.05) in the ID genotype and the DD genotype. Mean total energy intake from fruit diet was 888.1 kcal. Fat mass and % body fat were significantly decreased (p<0.05) in subjects with the ID genotype. Hemoglobin level was significantly increased (p<0.05) in subjects with the DD genotype. This study provided evidence that fruit diet and exercise could decrease the BMI in subjects with the ID and DD genotypes and increase the hemoglobin level in those with the DD genotype.