• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.72-72
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• 2019

간무봉(555.8m)은 강원도 인제군 남면에 위치하고 있다. 북한강의 지류인 소양강으로 대부분 둘러싸여 있으며 북서쪽에 봉화산(874.4m), 북동쪽에 기룡산(940.4m)과 이어진다. 현재까지 간무봉을 대상으로 한 식물상 조사 이력은 없었으나, DMZ 일원에 위치하는 산이기 때문에 DMZ의 식물상 연구를 위한 기초 자료로 보전하고 탐색하는 의미가 있다. 현지조사는 2018년 4월부터 10월까지 총 6회 수행하였다. 간무봉에는 굴참나무, 신갈나무, 소나무가 우점하고 있는 형태였으며, 조사 결과 관속식물은 73과 175속 211종 3아종 27변종 4품종으로 총 245분류군이 조사되었다. 그 중 양치식물은 고비, 고사리삼, 십자고사리, 퍼진고사리 4분류군이고, 나자식물은 소나무, 일본잎갈나무 2분류군, 피자식물은 노랑제비꽃, 은방울꽃, 꽃향유 등 205분류군이었다. 이는 우리나라 관속식물 4,494분류군(국립수목원, 2016)의 5.45%에 해당한다. 간무봉에서 확인한 특산식물은 진범, 할미밀망, 갈퀴아재비, 병꽃나무 등 6 분류군이며, 희귀식물은 미치광이풀(LC), 말나리(LC) 2 분류군 이외에 VU 이상에 해당하는 희귀식물은 발견하지 못하였다. 그리고 침입외래식물(국립수목원, 2016)의 경우 미국자리공, 수박풀, 미국쑥부쟁이, 단풍잎돼지풀 등 17 분류군이었다. 간무봉 주변에는 경작지, 군부대 훈련장소 등이 있으며, 서쪽 사면은 이미 벌목이 많이 된 상태이며, 북동쪽도 마을과 더불어 경작지로 개간되어 있다. 따라서 주변의 외부에서 가해지는 인위적인 간섭이 많은 상태라고 볼 수 있으며, 이미 유입된 단풍잎돼지풀 등 생태계교란종에 의한 변화에도 유의할 필요가 있다.

• Korean Journal of Environment and Ecology
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• v.21 no.6
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• pp.515-525
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• 2007

A village grove is the one fostered and protected for a district's traditional community life near the vicinity of a village. This study is done by surveying the vegetation and flora at the village grove situated at the former location for the US military camp. Through such data collected from this study, this researcher could have access to preliminary data needed for restoration project & preservation of not only the village grove surveyed but also the village grove of its neighboring district. According to the survey, there appeared an outgrowth flora of Pteridophyta consisting of 2 families, 2 genuses, 1 species, and 1 variety, totalling to 2 taxa; a Gymnosperm of 2 families, 2 genuses, 3 species, totalling to 3 taxa; in the realm of an Angiosperm, a Monocotyledon consisting of 5 families, 10 genuses, and 11 species, totalling to 11 taxa; Dicotyledoneal consisting of 24 families, 39 genuses, 40 species, and 3 varieties, totalling to 43 taxa, thus revealing 33 families, 53 genuses, 55 species, 4 varieties and 59 taxa in total. Urbanization index(4.2%) and Naturalization ratio(20.3%) showed a relatively higher numerical value than those of other districts. The vegetation unit comprising a village grove is classified Into the four community units, such as Pinus densiflora community, Pinus densiflora-Quercus serrata community, Quercus serrata community, and Rosa multiflora community. Quercus serrata community is of a community type dominated by Quercus serrata, in place of Pinus densiflora selected by natural succession, which shows relatively superior lighting adaptability and was surveyed to grow up on not only a tree layer but also a sub-tree layer. With the recent appearance of industrialization, the use of a village grove is reducing due to villagers' leaving, decrease in the number of households, and urbanization; consequently, there came out a pattern of succession to Quercus serrata community, which could be assumed to be potential natural vegetation of this district, after passing through the process of Pinus densiflora-Quercus serrata community.

• Korean Journal of Environment and Ecology
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• v.31 no.4
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• pp.349-364
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• 2017

Duckweed family (Lemnaceae Martinov), including the genus Lemna L., is a typical floating aquatic perennial plant, and about five genera and 40 species in the family are in wide distribution around the world except the polar regions. The genus Lemna is the smallest and the simplest plant among the angiosperms. It has a characteristic of doubling every three days with fast vegetative propagation, which helps the organisms to increase in rapid growth. As such, the plant is ideal for environmental pollution assessment and toxicity test. Although taxonomists and scholars have used different scientific names for the species, many of them have agreed that there is only one member of species of the genus Lemna in Korea. Paying attention to the external morphological variation observed in the Korean genus Lemna, we conducted a molecular phylogenetic analysis to identify the entity of the Korean Lemna species and to investigate the possibility of two or more members of the species existing in Korea. We determined and aligned the DNA sequences of the atpF-H region of the chloroplast DNA in 37 populations of the nationally distributed Lemna species. The results showed that the sequence length of the cp DNA atpF-H region was 463-483 bp, the length of the aligned sequences was 488 bp, and the number of variation site in nucleotide sequences was 47. There were two types of aligned sequences of the cp DNA atpF-H region from 37 populations of Lemna species in Korea. The maximum parsimony analysis revealed that the Korean Lemna consists of two clades, and one of them had two subclades. The results suggest that, contrary to the general understanding, at least two taxa (L.aequinoctialis, L.minor) exist in Korea.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.134-148
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• 2012

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For 'interest in cooking', 86.9% of the subjects answered 'very interested,' and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children's cooking at home. The reasons for cooking at home were 'like to cook'(55.3%), 'to satisfy hunger'(17.5%), 'to eat foods that I want'(14.0%), etc. The only 10.7% of the subjects answered 'difficult' or 'very difficult' for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in 'seasoning'(34.4%) and 'cleaning up after cooking'(21.5%). What the children wished about the cooking class of their schools included 'to cook more often'(35.8%), 'to cook more diverse foods'(29.7%), 'to have the school equipped with cooking tools and facilities'(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children's cooking abilities, skills and demands.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.204-220
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• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.513-523
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• 2010

The food and nutrient intakes on weekdays and weekends was examined with 196 high school girls residing in Seoul using the 3-day food record. Frequency for skipping breakfast was higher than that for lunch and dinner. Frequencies for skipping breakfast and lunch were significantly higher on weekends than on weekdays (p < 0.05). The daily average food, vegetable food, and animal food intakes were 1,074.8 g, 680.0 g, and 317.3 g, respectively. The total food and vegetable food intakes on weekdays were significantly higher than on weekends (p < 0.05). The daily average dietary variety score (DVS) was 20.5, and was significantly higher on weekdays (23.3) than on weekends (15.1)(p < 0.05). The daily averages of energy, protein, fat and carbohydrate intake were 1,732.9 kcal, 68 g, 56.2 g, and 240.9 g, respectively. Energy, protein, carbohydrate, phosphate, iron, sodium, potassium, thiamin, niacin, folate and vitamin C intakes were significantly higher on weekdays than on weekends (p < 0.05). Fat intake was significantly lower on weekdays than on weekends (p < 0.05). The daily average percentages of energy intake from carbohydrate, protein, and fat were 55.4%, 15.6%, and 29.0%: 56.1%, 15.8%, and 28.2% on weekdays and 54.7%, 15.3%, and 30.1% on weekends, respectively. The percentages of energy intake from carbohydrate on weekdays and weekends were below 60%, and that from fat was above 28% on weekdays and weekends. The daily averages of energy, vitamin A, riboflavin, niacin and phosphate intake were above 80% as compared with the estimated energy requirement (EER) or the recommended intake (RI). The intakes of calcium, potassium and folate were below 50% as compared with the adequate intake (AI) or (RI). The daily average mean adequacy ratio (MAR), an index of overall dietary quality, was 0.77, and significantly high school girls was worse on weekends than on weekdays.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.566-576
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• 1998

Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.300-308
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• 2014

The purpose of this study was to investigate the night eating habits of middle schoolers. A total of 705 middle school students residing in Gyeonggi were surveyed about their dietary habits related to night eating. Among the total subjects, 59.9% (n=422) had night eating more than once a week and were classified into a night eating group (NEG). The main reason for night eating was hunger (79.1% of NEG) and the highest proportion of night eating was related to food purchased by family (39.3% of NEG). Most of the NEG had night eating in their home with family members, and the time with highest frequency of night eating was between 10 p.m. and 11 p.m.. About 33% of the NEG went to bed within an hour after night eating and 69.2% of the NEG did not report any change after night eating. The most common factors considered when choosing a night eating menu, in order of frequency, were taste, hygiene, and amount. The favorite items on the night eating menu were frozen desserts, fresh fruits, chicken, fruit juice, Ramen, pizza, and Jajangmyeon. The most frequent menu choices were fresh fruits, frozen desserts, Ramen, chicken, yogurt, and fruit juice. The NEG had higher scores for picky eating (P<0.01), overeating (P<0.01), salty eating (P<0.01), and irregular meal times (P<0.001) compared to the non-NEG. Consequently, the NEG had more dietary problems than the non-NEG and their night eating behaviors were related to family habits. Night eating was mainly dominated by a diet of carbohydrates and fats, and the intake frequency and preference for foods with low nutritional value were high; thus, a practical and systematical nutrition education is required. Seasonal and comparative studies on night eating status according to various times and amounts of night eating are also required.