• Korean Journal of Soil Science and Fertilizer
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• v.23 no.2
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• pp.128-134
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• 1990

Croping pattern, fertilizer application, Soil chemical characteristics, plant nutritional condition and growth status were investigated in three major vinyl house farms near Yesan. Croping pattern changed from tomato to pumpkin due to tomato diseases such as wilting and blossom-end rot. Wilting seemed to be closely related with high EC, nitrogen and root cyst nematodes. Calcium deficiency seemed to be due to high potassium, EC in soil and high uptake of iron. Chinese cabbages in summer showed poor growth (80% inhibition) due to high EC(1.8mmho/cm) and easily got wenny root disease that might due to high phosphorus (1055ppm) in soil. Summer radish showed poor growth (50% inhibition) due to high EC(1.6mmho/cm), K and Mg resulting in base imbalance. Farmers used 5 kinds of compound fertilizer as basal application and one without P for top dressing. Urea and KCL were used for top dressing. Heavy application of livestock manure and chemical fertilizer for every crop made eutrophic even in subsoil.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.82-88
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• 2013

Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds ($95.85{\pm}33.01$ ppm), zinc (Zn) content was highest in pistachios ($67.24{\pm}30.25$ ppm), copper (Cu) content was greatest in walnuts ($25.45{\pm}21.51$ ppm), and lead (Pb) content was greatest in wheat nuts ($25.49{\pm}4.64$ ppm), significantly (P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.426-438
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• 2001

Nutrient intake of Koreans from the 1999 Seasonal Nutrition Survey was somewhat lower than those of 1995 National Nutrition Survey or 1998 National Health and Nutrition Survey owing to the seasonal variation in amount and kind of foods eaten. In addition to the seasonal variation, low response rate of households which were surveyed twice was another reason for lower intake. Analysis of the major source of nutrients showed that intake of energy, carbohydrate, vitamin A and vitamin C was influenced by seasonal food supply pattern. And especially, vitamin A and vitamin C intake was more influenced by consumption of fruits and vegetables than other food groups. Main sources of these two nutrients were spinach and strawberry in spring, watermelon, tomato, melon and potato in summer, and grapes and pumpkin in autumn. As shown before in the report on food consumption, intake of beverages, drinks, fruits and vegetables was more influenced by season than others and these food groups affected the nutrient intake most. With the results of the 1998 National Health and Nutrition Survey, this study made it possible to estimate the average nutrient intake of the Korean population through out a year.

• Korean journal of applied entomology
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• v.20 no.4 s.49
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• pp.191-195
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• 1981

Cucurbits including pumpkin (Cucurbita pepo), gourd (Lagenariaa siceraria), cucumber (Cucumis sativus), melon(Cucumis melo) and watermelon(Cucurbita anguria) were diseased with mosaic symptoms. The causal virus was identified as watermelon mosaic virus(WMV). The WMV was transmitted by Myzus persicae Sulzer, and no seed borne virus was found. The virus caused large local lesions on the inoculated leaves of the Chenopodium amaranticolor and mosaic symptom on the upper leaves of Cucumis melo, Cucumis sativus, Lagenaria siceraria, Cucurbita anguria and Cucurbita pepo. There were no symptoms on the inoculated leaves of the Nicotiana tabacum var. Bright yellow, Nicotiana glutinosa, Vigna unguiculata. Petunia hybrida and Datura stramonium. Thermal inactivation point was $55\~65^{\circ}C$, dilution end point was $10^{-4}\;10^{-5}$ and longevity in vitro of the virus was $7\~8$ days. The virus showed positive reaction against watermelon mosaic virus antiserum in microprecipitin tests. The virus particles were flexuous rods in size of 750 nm.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.20-26
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• 1999

Ultraviolet light is required for the sporulation of Didymella bryoniae, a gummy stem blight fungus in cucurbits such as watermelon, melon, oriental melon, cucumber and pumpkin. In this experiment, the upper limit of wave length for the production of pycnidia of D. bryoniae was 365 nm - 375 nm. Two plastic houses were covered with either common transparent film (wave length longer than 225 nm is transmitted) or UV-absorbing film ( wave lenght shorter than 388 nm is absorbed). In both houses, seedlings inoculated with D. bryoniae were placed in the center of the house at 30 days after transplantation of watermelon (cv. Whanhoseong), and the disease incidences between the houses were compared until 80 days after transplantation. The number of disease lesions and incidence of pycnidia-producing lesions under the UV-absorbing film were reduced by 90% and 80%, respectively, compared to the common transparent film. The internode lengths of plants grown in the two houses were not significantly different, but the plants grown under the UV-absorbing film had longer vines and more leaves than plants under the common transparent film. However, fruit characters such as weight, length, width, rind thick and brix, were not different between the two houses. Occurrence of aphids was reduced in the UV-absorbing film, but those of mites or diseases (powdery mildew and sooty mold) were not different between the houses. These results suggest that disease incidence of gummy stem blight of watermelon in the greenhouse can be controlled by the use of UV-absorbing film.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.2-9
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• 1995

The present study was designed to observe whether nutritional education on children or mothers of the children who avoid to eat vegetables can improve the preferences for the vegetables of the subjects. The subjects were 45 children who are fourth to sixth grade of primary school in Bibong. They were assigned to one of three groups which are Control, Children Education and Mothers Education groups. Control group was not given any special education, while experimental groups were given nutritional education for 4 weeks. The effects of education was evaluated in the aspects of preference changes for vegetables, nutritional knowledge, attitude and food behavior of the subjects The results are summarized as follows. 1. Preferences to cucumber, lettuce, chinese cabbage and raddish were high in three groups while greenonion, onion, lotus roots and red pepper didn't suit for their taste. 2. Significantly increased scores for the preference to red pepper, pumpkin, Dorajee(root of chinese bell-flower), braken, mushroom was shown only in the children who had nutritional education while the children in the group of Mothers Education improved their preference only cabbage and lotus roots. 3. Nutritional knowledge of the children in Children Education group has improved significantly(p<0.05). While there was no significant difference between control and Mothers Education group. 4. When scores for food habit of mother and children were estimated, there was no significant difference among three groups. However, score of food habit in children was higher than that of mothers. 5. Food habit and nutrition knowledge of mother were not well corelated with dietary attitude and behavior of their children. These results indicate that the program of nutrition education in the present study can improve the food choice of children for vegetable and correct one-sided food habit. The program applied in this study would serve a kind of model for the dietetic teachers to guide the children who mainly dislikes vegetables.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.761-768
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• 2009

This study evaluated on the recognition and satisfaction for functional bakery products by consumers living in Seoul, Overall, 82.0% answered of the respondents reported that they had 'yes' which was 4.5 times as much as those who answered 'no' tried functional bakery products. Purchasing mostly depended on 'myself' (69.0%), and other methods of acquiring information as well as 'bakery' (10.8%), 'neighbour' (8.5%), 'media' (7.9%), and the 'internet' (3.7%). The preferred functional ingredients were 'sweet potato' with (22.9%), and 'rye and oat' (13.8%), 'green tea' (13.5%), 'pumpkin' (11.4%), and 'chestnut' (7.3%) were other preferred ingredients. The reasons for this preference were that they were 'healthy' by (47.1%) and had a 'good taste' by (36.6%). Evaluation of the recognition of functional bakery products revealed that, 'nutrition' had the highest scale of recognition of (3.80 out of 5), and followed by 'healthy' with (3.69 out of 5). Conversely, 'proper price' received a below average score of 2.97, indicating dissatisfaction. Moreover, the overall average satisfaction with functional bakery products was 3.37, and with the taste, nutrition, and quality receiving a highly satisfactory score of 3.52, and price receiving an unsatisfactory score of 3.00. The factors most important to improve functional bakery products were, 'variety' (37.6%) was most important, followed by 'increased nutrition' (21.2%) and 'lower price' needed to be improved as well. The factor that had the greatest influence on the decision to purchase functional bakery products was 'material' with (3.737) followed by 'name value' with (3.56).