• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• International Journal of Human Ecology
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• v.12 no.2
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• pp.13-24
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• 2011

This study compared actual weight with perceived weight, described the prevalence of unhealthy weight control behavior, determined the differences in psychological and personal variables between participants that reported unhealthy weight control behavior and those who did not, and examined the relationship of eating habits to unhealthy weight control behavior for Korean adolescents. The study population consisted of a nationally representative sample of middle and high school students who completed the Fifth Korea Youth Risk Behavior Web-based Survey (KYRBWS): Fifth in 2009. Among the 75,066 participants of KYRBWS, 35,473 (n = 18,851 girls and 16,622 boys) were eligible for a research focused on unhealthy weight control behavior. The results of this research were as follows: First, there were considerable discrepancies (45.1% of girls and 32.8% of boys) between the perceived weight and the actual weight. Second, overall, unhealthy weight control behavior was more prevalent in girls and fasting was the most commonly reported behavior. Third, participants that reported unhealthy weight control behavior scored significantly lower on scaled measures of happiness, health, academic achievement, and economic status; in addition, they scored higher on stress measures. Fourth, girls and boys shared common protective factors of having breakfast and vegetables more often, perceiving their weight as underweight rather than overweight, and having a correct weight conception. Protective factors unique to girls were having lunch and dinner more often. Girls and boys shared common risk factors of the consumption of soda, fast food, instant noodles, and snacks more often, while consumption of fruit more often was a risk factor only for girls. The improvement of protective factors and minimization of risk factors through Home Economics classes (and other classes relevant to health) may mitigate unhealthy weight control behavior of adolescents.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• Korean Management Science Review
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• v.34 no.3
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• pp.61-77
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• 2017

This study investigates the effect of consumer involvement in the relationship between customer satisfaction and loyalty (which is measured as consumers' repurchase and WOM intentions). Previous research has presented inconsistent implications on the role of consumer involvement in the relationship. Some researchers have presented the empirical results showing that consumer involvement moderates the relationship, whereas others have done the empirical results implying that the consumer involvement does not moderates. In sum, the previous empirical studies have provided the inconsistent empirical results that consumer involvement may be a moderator or a non-moderator in the relationship between customer satisfaction and loyalty. Thus, we start this research with two research questions: "Does consumer involvement has a moderation effect on the relationship between-customer satisfaction and loyalty across various service industries?" and "Can the moderation effect of consumer involvement be detected differently depending on the statistical methods used to probe the moderation effect?" A questionnaire survey was conducted in the context of four service categories: eight service firms for fast food, four firms for family restaurant, four firms for movie theater and four firms for Bakery. Hierarchical regression analyses (moderated regression analyses) and chi-square difference tests were used to identify the role of consumer involvement in the relationship between customer satisfaction and loyalty. The empirical results show that there does not exist the difference in the moderation effects of consumer involvement identified by the two statistical methods (i.e., hierarchical regression analyses vs. chi-square difference tests), however, that there exists the difference in the identified moderation effects of consumer across service categories. In the final section, we summarize the implications and re-interpret the empirical results provided in the previous studies.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.461-479
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• 2017

This study was to investigate the appearance orientation and body shape management of adolescents in Daejeon. A survey was performed from December 16th~28th 2015 and 355 respondents were collected for analysis. 45.9% of the subjects were middle school students, whereas 54.1% of them were high school ones. The female and high school students tended to show higher ratings in lookism tendency and interests in beauty care, whereas male and middle school students tended to show higher ratings in physical satisfaction than the others. More than 40% of the respondents perceived them fatter than the standard weight, in particular, girls and the ones with opposite-sex friend perceived them fatter than their actual conditions. On body shape satisfaction, female and high school students indicated lower satisfaction. For body shape management, 75% of the female and 40% of the male students had tried weight control. The frequency and the duration time of exercise had higher for boys than girls, and the ones with opposite-sex friend than without. For methods of weight control, girls were more likely to do diet control, whereas boys were more committed to exercise. In general, students with high appearance orientation tended to control taking snacks and fast food or did diet control for body shape management. Conclusively, continued interest and guidance, not only at home but also in school, is required for students so that they can do proper body shape management to fulfill their appearance orientation and they will improve academic performance by gaining confidence through their appearance satisfaction.

• Korean Journal of Health Education and Promotion
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• v.23 no.3
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• pp.37-51
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• 2006

Objectives: The objective of this study is to investigate the relation between the obesity prevalence of elementary school students and some factors such as socio-demographic factors, parent's obesity, diet habit and physical activity. Methods: The students of the fourth(443), fifth(405) and sixth grade(417) at six elementary schools in the school district of Daejeon metropolitan city were sample-surveyed and classified into a normal group, a non-intensive obesity group, and a highly intensive obesity group. Results: 1. The obesity rate of the elementary school students in the school district of Daejeon metropolitan city was total 14.2%. 2. The obesity rate of students with parents who had high BMI was notably higher than the other groups. 3. Diet factors such as eating fast, always eating one more, liking fatty food and the frequency of snacks were more critical than physical activity factors in relation to school children's obesity. Conclusions: From the above evidences, it is apparent that the obesity of elementary school students have strong relations with eating habits. It is needed that obesity prevention program such as effective meal guidance in addition to intense physical activities is included in the curriculums of health education for elementary school students.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.21-28
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• 2004

Marketing of traditional doenjang (a kind of fermented soybean product) is now focusing on its health advantages, being proven to have anti-viral, anti-cancer and anti-oxidant effects. The purpose of this study is to investigate the consumption patterns of traditional doenjang in the households managed by different generations of women living in Gyeonggi area. Six hundred housewives answered the questionnaire. Statistical analyses were performed on 590 subjects using SAS (ver 8.1). Chi-square tests and General Linear Models were used. The age distribution of housewives was as follows: 42.9% were in their 30s; 40.9% were in their 40s; and 16.2% were in their 50s. 57.5% of subjects graduated with high school education while 72.8% of subjects did housework only. Overall, 47.2%, prepared their doenjang themselves, while the remainder purchased it or received it from relatives. This percentage differed however according to age group, as self-preparation of doenjang was found in only 22% of housewives in their 30s, but increased to 83% of subjects in their 50s. 53.4% of subjects had their doenjang donated to them by relatives, compared with only 3.1 % of subjects in their 50s. Most of dishes using doenjang were soups and stews. Those housewives in their 50s made significantly higher use of doenjang in soup, wrapping vegetables (ssamjang), seasoning, and flat cake (jangttok). Doenjang dishes were prepared for the husband in the family 59.2% of the time, followed by housewives 15.4% of the time. Annual consumption of doenjang was 5.1kg. and Kanjang was 4.4L per household; there was no significant difference between the age groups respecting annual consumption. From such results, we may assume a decrease in home-made doenjang among younger generations and an increase in the amount of purchased doenjang. We can predict an increased need for doenjang of better quality. Also the development of new products such as ready-to-eat or fast food variants would better serve the trend towards convenience.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.466-478
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• 1999

A significant gap can exist between what customers expect in foodservice and what service providers deliver to customers. Reducing the gap and enhancing service quality plays a key role in increasing customer satisfaction and repurchase intentions. The purpose of this study was to investigate the personal and operational characteristics that affect the customer perceptions of service quality, to analyze the overall satisfaction and repurchase intention of customers, and to study the service quality gap between customer and foodservice provides. 427 customers and 278 foodservice providers in 82 fast food and family restaurants were surveyed. T-test, ANOVA, Correlation Analysis, and Multiple Regression were used for statistical analysis, The results of this study were as follows: 1) Among the personal characteristics of customers, sex affected the preception of 'General Management' and 'Reputation', and the expense per person showed a correlation with service quality. 2) Among the operational characteristics, the type of restaurant, months since opening, and the number of seats had a significant impact on service quality, while the seat turnover rate showed a negative correlation with service quality. 3) Among the human resource characteristics, the proportion of part-time employees had a negative correlation with service quality, and in general, the training program for full-time employees led to a higher degree of customer perception of service quality. 4) Six dimensions of service quality accounted for 38.39% of customer satisfaction in Multiple Regression. 5) The overall satisfaction of customers willing to repurchase was significantly higher than that of the non-repurchase customers. 6) The operational characteristics explained over 35% for the service quality gap among the customers and the service providers in Multiple Regression.

• Journal of the Korean Wood Science and Technology
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• v.35 no.2
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• pp.51-60
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• 2007

In this study, the possibility of using pyrolysis oil as wood adhesives was explored. Especially, adhesives were formulated by reacting pyrolysis oil and formaldehyde and also partially replacing phenol with pyrolysis oil in phenol-formaldehyde (PF) adhesive and soy hydrolizate/PF adhesive formulation. The pine wood was fast pyrolyized and the oils were obtained from a series of condensers in the pyrolysis system. The oils from each condenser were first reacted with formaldehyde to explore potential use of the oil itself as adhesive. The lap-shear bond strength test results indicated that the oil itself could be polymerized and form bonds between wood adherends. The oils from each condenser were then mixed together and used as partial replacement of phenol (25, 33, and 50% by weight) in phenol-formaldehyde adhesive. The bond strength of the oil containing PF adhesives was decreased as percent phenol replacement level increased. However, no significant difference was found between 25 and 33% of phenol replacement level. The oil-contained PF resins at 25, 33, and 50% phenol replacement level with different NaOH/Phenol (Pyrolysis oil) molar ratio were further formulated with soy hydrolizate to make soy hydrolizate/pyrolysis oil-phenol formaldehyde adhesive at 6:4 weight (wt) ratio and used for fiberboard manufacturing. Surface internal bond strength (IB) of the boards bonded with 33% replacement at 0.3 NaOH/Phenol (Pyrolysis oil) molar ratio performed better than other replacement levels and molar ratios. Thickness swelling after 24 hr cold water soaking and after 2 hr in boiling water was increased as % replacement of pyrolysis oil increased.

• Journal of Korean Society of Transportation
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• v.22 no.2 s.73
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• pp.43-54
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• 2004

This study analyzes characteristics and applicability of genetic algorithms and genetic operators to optimize highway alignments. Genetic algorithms, one of artificial intelligence techniques, are fast and efficient search algorithms for generating, evaluation and finding optimal highway alignment alternatives. The performance of genetic algorithms as an optimal search tool highly depends on genetic operators that are designed as a problem-specific. This study adopts low mutation operators(uniform mutation operator, straight mutation operator, non-uniform mutation operator whole non-uniform mutation operator) to explore whole search spaces, and four crossover operators(simple crossover operator, two-point crossover operator, arithmetic crossover operator, heuristic crossover operator) to exploit food characteristics of the best chromosome in previous generations. A case study and a sensitivity analysis have shown that the eight problem-specific operators developed for optimizing highway alignments enhance the search performance of genetic algorithms, and find good solutions(highway alignment alternatives). It has been also found that a mixed and well-combined use of mutation and crossover operators is very important to balance between pre-matured solutions when employing more crossover operators and more computation time when adopting more mutation operators.