• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.544-555
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• 2004

The purpose of this study is to highlight the importance of relationship marketing which has been developed as an alternative way of handling marketing in family restaurants. This study focused on the consumers' behavior - mainly their switching behavior and loyalty toward relationship marketing activities exercised by from family restaurants. 269 usable questionnaires were collected from customers patronizing three family style restaurants in Seoul. Several statistical methods were used including descriptive analysis, reliability test, covariance analysis, confirmatory factor analysis, and covariance structural analysis. The result drawn from empirical test proved that relationship marketing activities actually are the significant determinants of relationship quality and thus to the customers' behaviors toward the restaurants they patronize. Managerial implications can be drawn from the result findings that restaurant companies can identify the activities of relationship marketing to continue the long-term relationship with their customers. Also restaurant companies can use the activities of relationship marketing as differentiating strategies, and allocate their resources into the activities of relationship marketing.

• Korean Institute of Interior Design Journal
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• v.15 no.3 s.56
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• pp.24-32
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• 2006

Through the increasing of social economies and cultural activities, the Food service industry have been growing up steadily in spite of low economic activity. This is owing to increasing income, participation of women in public affairs and a dual-income family, automobile culture, desire for healthful food, shorten working hours, changing of cultural style. Moreover, the recent importance of Interior finishing materials by means of fire in the Restaurant, legal fractional multiple use business establishment are recognized of publicity. Therefore, This Study aim object at probing into the characteristic of Interior finishing material and then analysing the characteristics of space and material according to the typical distribution. In the Interior planning of Restaurant, firstly it is need to probe the Characteristics of interior finishing material at the basic element. This study is going to apprehend the constitution of space and difference of proportion or a point of sameness in the characteristics of material. Moreover, the recent importance of Interior finishing materials by means of fire in the Restaurant, legal fractional multiple use business establishment are recognized of publicity. Throughout probe and analysing, it can append more efficiency and elasticity in the usage of interior finishing material.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.280-289
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• 2006

The purpose of this study is to investigate exploratory wine consuming behavior based on demographic characteristics of wine consumers. A questionnaire was organized and distributed widely to a thousand of wine consumers who could be easily met at wine bars or restaurants, retail stores, wine expositions and wine sampling parties. Total of 793 completed questionnaires (Male: 48.4%, Female: 51.6%) were obtained and analyzed using SPSS package (v.10.0) program. The results of the present study discuss general demographic characteristics of participated subjects, the expenditure for wine, frequency and amount for wine taking, preference of the origin of wines, and preferred wine style. The results also show that why the consumers purchase wine, where they drink or purchase the wine, and what makes they prefer a particular wine bar. Consumers' information search behavior and important factor on wine selection process are presented at the end of the results as well. The current research suggests that gender and age are critical factors to understand wine consuming behavior of customers and improving the knowledge and service level of wine specialists is powerful marketing tool at practical fields.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.71-84
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• 2002

The purpose of this study was to investigate food habits of boy students and to know the difference in food habits between boy and girl students. A previous study had been conducted to girl students in 1998 and this study was carried to boy students in Oct. 2000 using the questionnaires. The subjects were 783 boy students in middle school, high school and university students living in Jeonbuk region. The average score of food habits was $4.09{\pm}1.72$ out of a possible 10(middle school students were $4.96{\pm}1.85$, high school students were $4.17{\pm}1.61$ and university students were $3.15{\pm}1.70$). The average is similar $4.11{\pm}1.63$ to girl students in 1998. The correlation coefficient between the score of food habits and standard of living, present residence, taking nutritional supplements, and sort of school was positive. As a staple food, cooked rice was preferred 95.9% of subjects and this result is similar to girl students of previous study. The most preferred side-dishes was different between girl and boy students. Boy students liked stew the best, but girl students liked Kimchi the best. The most preferred snacks was fruits and fruit juice. The portion of eating cooked rice in boy students (87.8%) was decreased than girl students(90.6%) at breakfast. The main meal to have soup & stew was supper and the most delicious meal was also supper, but primary meal skipped was breakfast. The reasons for skipping breakfast were lack of time(38.7%) and no appetite(17.6%), skipping lunch was missing a time to eat(8.4%), and skipping supper was no appetite(10.5%). Substitution food on no preparation of lunch basket was difference between middle and high school students and university students. Middle and high school students ate noodles and university student ate cooked rice. The preference of snack was that chicken(20.3%) was the best. The time of eating snacks was that anytime(38.6%) was the first, after supper(13.7%) was next. In order to improve the nutritional status of boy students, they must establish good food habits by eating three regular meals per day and balancing their diet. Especially university student must build their regular life style, so they would have three regular meals.

• Journal of agricultural medicine and community health
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• v.10 no.1
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• pp.5-15
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• 1985

It has been a long tradition in the field of nutrition that the degree of malnutrition in a community used to be estimated by the degree of the adequacy of nutrients consumption in the households. The adequacy of nutrient consumption in the households then used to be applied to estimate the degree of malnutrition of the children. Such a practice is theoretically acceptable in the community where the food sharing within the household is individual serving style such as in European countries. However, the community where the dietary habit in the household is communal such as in Korea, the estimation of single serving portion from household consumption is quite uncertain. Because of such an uncertainty this study is intended to test the validity of the household food consumption level as an indication of nutritional status of the children in the rural farm households in Korea. The date from the household consumption survey in 1982 by the Korean Rural Nutrition Institute has been used for the analysis of food consumption levels of the households. The survey on the nutritional status of children of 127 preschool children from 78 farm households, has been conducted during May 1983. The nutritional status of the children has been directly measured by weight, height, skinfold thickness, haemoglobin, haematocrit and morbidity of influenza and diarrhoea. The analysis has been conducted to distinguish the differences in prevalence of malnutrition of children from the estimated of household consumption and that of from the direct measurement of nutritional status of children. The results show that the degree of malnutrition of the estimated by the household consumption level has not related with the prevalence of malnutrition by the direct measures of nutritional status of the children. Therefore, the validity of household consumption level as an indication of nutrional status in a same household is quite uncertain for the population studied.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.248-257
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• 2001

The purpose of this study was to investigate the effect of smoking on dietary behavior and nutrient intake among the male college students. The subjects were divided into three groups; non smoker(n=84), moderate smoker(n=68), and heavy smoker(n=89) according to duration and degree of smoking. And they were asked for general characteristics, life style, eating pattern, food frequency, and nutrient intake using questionnaire and 24-hr recall method. The mean age, height, weight, and BMI of the subjects were 26.2$\pm$6.2 years, 173.3$\pm$5.3㎝, 66.5$\pm$9.3㎏, and 22.1$\pm$2.7㎏/$m^2$, respectively. The type of residence and frequency of alcohol drinking were significantly different among three groups; the frequency of self-boarding and alcohol drinking in moderate smoker and heavy smoker was higher than those in non smoker. Comparing with non smoker, the frequency of skipping meals, especially breakfast and supper, was significantly high in moderate smoker and heavy smoker. The most common reason why heavy smoker skipped meals was ‘eating habit’, while it was ‘lack of time’ in non smoker. The results showed that the heavy smoker tended to drink coffee more often compared to the other two groups. There were no significant differences in nutrient intakes among three groups. In conclusion, heavy smoking students have unhealthy dietary behaviors in terms of high frequency of alcohol drinking, habit of skipping meals and frequent coffee drinking showing a strong need of proper education on smoking withdrawal and meal practice for them.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.583-591
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• 2007

The purpose of this study was to assess the diet diversity, food habit and nutrient intake of obese adults who were visiting the health promotion center. This study was accomplished with the 138 obese adults (men = 103, women= 35) aged over 20 years old whose BMI were above $25 kg/m^2$. Nutrient adequacy ratio (NAR), the number of foods (Dietary Variety Score DVS), and food group consumed (Dietary Diversity Score, DDS) by using the data from the three days record were analyzed and the food habit and lifestyle were assessed by self reporting questionnaire. The average enemy intake of men was 2150.2 kcal which was significantly higher than that of women (p < 0.05). The intake ratio of carbohydrate, protein and fat over total energy was 54.8% : 19.3% : 25.8% in men, 59.5% : 17.8% : 22.6% in women respectively. Frequency of the breakfast in a week above 4, $2{\sim}3$ time and under one time was 75.7% 10.7% and 9.7% in men 77.1%, 5.7% and 14.3% in women respectively. frequency of eating between meals in a day under one time was 73.8% in men, 57.1% in women (p < 0.05). The average DDS and DVS was $3.63{\pm}0.07$ and $14.10 {\pm}3.45$, respectively which was significantly correlated with MAR (r=0.40 in DDS, r=0.64 in DVS, p < 0.01). The most frequent style of food pattern was DMGFV = 01101 in 35% of men, and DMGFV= 01111 in 37.1% of women. Our results show that dietary diversity and variety are useful parameters far evaluating nutrient intakes in obese adults. These findings suggest that nutritional education based on obese persons' eating behavior and eating diversity may be required to increase educational efficiency of weight control programs.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.383-392
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• 2014

This study was implemented to understand the motivation factors for $2^{nd}$ grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=-0.207, p<0.01), self-efficacy (r=-0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.69-73
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• 2001

Two opioid peptides, YPLDL and YPLDLF, were isolated from enzymatic digests of spinach ribulose-1, 5-bisphosphate carboxylase/oxygenase (RuBisCO) and named rubiscolin-5 and -6, respectively. These peptides were selective for delta-receptor and the latter was about 3 times more potent than the former. After oral administration in mice at the dose of 100 mg/kg, rubiscolin-6 showed analgesic activity in tail pinch test. It also stimutated learning performance at the same dose in passive avoidance experiment using step-through apparatus. An immunostimulating peptide, MITLAIPVNKPGR, was isolated from a trypsin digest of soybean protein and named soymetide. Immunostimulating activy of soymetide was mediated by fMLP receptor. Interestingly, after oral administration in rats at a dose of 300 mg/kg (po.), soymetide-4 (MITL) protected alopecia (hair-loss) induced by etoposide, a cancer chemotherapy agent. Stimulation of IL-1 release by the peptide was involved in the mechanism. Ovokinin(2-7), RADHPF, is a vasorelaxing peptide released from ovalbumin by the action of chymotrypsin. It lowered blood pressure of spontaneously hypersensive rats (SHR) after oral administration at a dose of 10 mg/kg. RPLKPW, which was designed by replacing 4 amino acid residues in ovokinin(2-7), exhibited hypotensive activity at a dose of 0.1 mg/kg (po.). This peptides was introduced into 3 homologous sites in soybean beta-conglycinin alpha' subunit by site-directed mutagenesis of the cDNA and expressed in E. coli. The minimum effective dose for hypotensive activity of the genetically modified beta-conglycinin alpha' subunit was 10 mg/kg (po.), which is about 1/200 that of ovalbumin.