• Korean Journal of Environment and Ecology
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• v.21 no.2
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• pp.126-133
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• 2007

This study was designed to provide basic visiter information for establishing effective park management strategies. A questionnaire survey was at major entry points in Hallasan National Park(Eorimok and Youngsil). 237 random samples among the visitors on the way back home from their visit were chosen to represent general visitor population. As for the results, visitors' recreational satisfaction level with the area was relatively high. The majority of the visitors were satisfied with 20 uses and management related attributes provided by Hallasan National Park system. However, considering lack of sense of hygienic sanitary facilities, consequential deterioration of natural and cultural resources, and entrance fees as well as other costs, there needs to be a managerial priority on visiter service.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.220-231
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• 2009

The principal objective of this study was to evaluate elementary students' awareness of the importance of hand washing, as well as their hand-washing behavior. The data was collected by self-reported questionnaire from 697 students in elementary schools with serving food in a classroom in Busan. Their hand-washing frequency was high, at '3~4 times per day (37.0%)'. 51.0% of the respondents did not wash their hands that often because they were 'not accustomed' to washing their hands, and 35.9% of respondents regarded washing their hands as 'annoying'. The most frequently reported hand washing agent was 'soap and water (71.4%)'. Approximately 95~98% of the respondents always washed their hands after using the bathroom, 87.9% of them washed their hands before eating food, and 86.7% of them washed their hands upon returning home. However, 27.3%, 34.1% and 65.9% of the respondents did not wash their hands after handling money, after eating, and after coughing or sneezing, respectively. Significant factors related to increased hand-washing frequency were gender (p<0.001) and the period of attendance at kindergarten (p<0.05). The mean scores of importance and performance of hand washing were significantly higher for girls than for boys. The group with higher rate (over 4.5/5.0) for the importance of sanitary hand-washing behavior showed significantly higher scores in hand-washing behavior before serving food and before eating than those of the lower rated group (below 4.0/5.0). This study shows that sanitation education is required not only for food handlers but also for students in school foodservices.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.319-337
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• 2004

The purpose of this study was to investigate the dietary life about Kimchi of the housewives. Self-administrated questionnaires were completed by 322 housewives in Wonju area. The results were as follows: In the point of housewives' domestic duties, over 50% of housewives took care of their domestic duties alone, and the rate who learned how to manage domestic duties from their mothers before marriage decreased as the age got younger. 77.6% of housewives responded that both man and woman could manage a dietary life at home in the future, and the rate of such response was higher as their educational careers were higher and they were younger. In the point of housewives' basic situation about Kimchi, the rate of housewives who knew how to prepare kimchi was high as they were older, and the holding rate of a refrigerator for Kimchi was high as much as 72.4%. In the point of preparation for Kimchi, the rate who made Kimchi by themselves was high, but the rate of preparing Kimchi by their parents for them was higher in the twenties. Frequency of making Kimchi, an amount or a kind of Kimchi were notably different according to housewives' age, a type of their family, the number of their family, and their having a job or not. Housewives' opinion of a market kimchi was that it was expensive, and not sanitary, and rate of purchasing Kimchi was also low. In the point of the prepartion method of Kimchi for the winter, the rate who gained Kimchi from their parents was higher as they lived in an apartment, and had a nuclear family, and had the lesser family members. In an amount of Kimchi prepared for the winter, 11∼22 heads were 23.9% and 21∼30 heads were 21.9%. In the point of the method preparing Kimchi in the future, 53.8% of housewives responded that they would make by themselves, and 28.0% answered they would prepare or purchase. 77.4% of housewives answered that they would teach how to make Kimchi to their children. In conclusion, in housewives of Wonju area, wanted to make Kimchi by themselves and wanted their children to learn how to make Kimchi.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.89-98
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• 1999

Kimchi is a traditional food in Korea. It is a fermented food made by several vegetables. Kimchies have traditionally made at home, but the use of commercial Kimchies is increasing. The purpose of this study was to evaluate the intake and evaluation of commercial Kimchies and the perception of desirable learning methods making Kimchies among female high-school students. Three hundred and seventy one female high-school students living in Chonbuk province were participated in the survey. The results obtained were as follows: 1. The percentage of subjects who had consumed commercial Kimchies at least once was 49.7%. It was higher in the subjects living in the rural area(65.6%) than in the urban area(37.9%) at p${\le}$0.001. 2. Positive reasons for the consume of commercial Kimchies was: ‘saving time($4.11{\pm}0.74$)’, ‘convenience to buy when it is needed($4.03{\pm}0.78$)’, ‘variety($3.59{\pm}0.86$)’ and ‘looking good($3.21{\pm}0.98$)’. However, commercial Kimchi received low scores for: ‘sanitation($2.24{\pm}0.96$)’, ‘taste($2.84{\pm}0.96$)’, and ‘economy($2.89{\pm}1.02$)’. 90.5% of the subjects believed that the use of commercial Kimchi will be increased. 3. 24.3% of the subjects had an experience of making Kimchi alone, and 88.7% of the subjects had assisted their mother making Kimchi. 88.9% of the subjects reported that they would like to learn how to make Kimchi from their mothers. 84.0% of the subjects want to make Kimchi by themselves at home when they will be housewives. In conclusion, this report suggests that commercial Kimchi should be produced under more sanitary conditions and Kimchi producers should also develop a variety of tastes to match consumer＇s preferences. There is also a need for education for making high quality Kimchies in school programs of Home Economics. (Korean J of Human Ecology 2(1) : 89-98, 1999)

• KIEAE Journal
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• v.16 no.4
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• pp.5-20
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• 2016

Purpose: The objective of this study is to divide personal traits of the elderly living in a rural area into extraversion, agreeableness, openness, conscientiousness, neuroticism, and loneliness and to identify the relationship between personal traits and receptivitiy to sharing living space in communal shared housing. Method: Subjects of this study are the elderly of ages greater than 55 living in Yeongwol-gun, Gangwon-do. Depending on how often elderly welfare facility was used, places where the elderly gathered were divided into a senior citizen center, senior welfare center, and other places where they often gathered. The researchers visited each of the places directly and conducted a survey with face-to-face interviews. Result: The collected data consisting of 124 respondents were analyzed through SPSS statistical program. It showed that 5 personal traits, except for agreeableness, had statistically significant difference. Extrovert and low lonely elderly people had high receptivity. The relationship between personal traits and acceptable shared space revealed differently depending on the function of space. Especially, shared resting space was related to low emotion-oriented trait, such as neuroticism and loneliness, while shared hobby and sanitary space were related to strong management-oriented trait of conscientiousness. These findings demonstrate the importance of understanding personal traits in predicting receptivitiy to sharing living space. Also, it is necessary to compare the degree of receptivity to sharing living space based on personal traits and to plan shared space in several levels, such as full sharing, partial sharing, and individual use, to develop and supply communal shared housing successfully.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.136-146
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• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

• Asia-Pacific Journal of Business
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• v.13 no.3
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• pp.449-461
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• 2022

Purpose - The purpose of this study to explore factors consumers prioritize when purchasing seafood online. The originality of the study lies on adopting AHP-based approach in analyzing prioritized purchasing factors of seafood online. Design/methodology/approach - A survey was conducted targeting Korean consumers who have purchased seafood online. AHP method was applied to rank factors consumers prioritize before making decision. Findings - First, product's factor ranked first among other high level factors including delivery service, seller, online platform. Second, sanitation, taste, country of origin ranked first, second, third respectively, within product's factors. Third, safe delivery, timeliness, information accuracy ranked first, second, third respectively, within delivery factors. Fourth, consumer reviews, consumer response ability, promotion ranked first, second, third within seller factors. Fifth, Personal information management system, credibility, user-friendliness ranked first, second, third, within online platform factors. Research implications or Originality - To activate seafood online market, it is crucial to assure consumers that the seafood is well managed in a sanitary way from the production site to table. Existing government programs such as seafood traceability system, HACCP, and cold-chain infrastructure needs improvement. Due to highly perishable characteristic of seafood, delivery factors matter when purchasing online. Online platforms needs to continue to improve delivery service. Seafood products are mostly not branded and without objective information about their properties. Creating quality classification and seafood brands are likely to help consumers chose seafood online.

• Journal of Marine Life Science
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• v.2 no.2
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• pp.56-61
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• 2017

This study examined the environmental characteristics of shore pollution sources in the southern part of the Sinan, Jangsando area in the West Coast of Korea. A shoreline survey of the watershed was conducted to identify the pollution sources and measure the water discharge rate and microbial hygiene of water and finally estimate the possible impact area of pollution. Forty five of pollution sources in total were identified and they were grouped into sewage (33), agriculture waste water (1) and waste water from inland fish farm (11). Nine among them were discharged into the seawater and discharge volume was 72,857~281,250 l/min. Fecal coliforms of St. 72 (sewage) and St. 74 (shrimp farm) were 490 MPN/100 ml and 49 MPN/100 ml and the impact zones of the pollution were 4,389 m and 1,900 m respectively.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.783-793
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• 2007

The purpose of this research was to investigate consumers' awareness and perception of the noble family food to popularize it. A total of 1,100 subjects lived in Seoul area participated in Web-based survey. Thirty eight percents of the participants were not even aware that there exists the noble family food and overall 63% of the participants merely have the idea of what the noble family food is. The impressions of the noble family food varied widely. Some of them were positive as the noble family food seems good for health and some were negative as it is not easy to cook. The results showed that many people are not interested in noble family food, however, there was a high behavioral intention to have it in their future meal plan. Participants responded that noble family food had not fully developed yet (mean=4.08), but it had potential to be world-wide excellent (mean=3.95). There was significantly high scored response that the noble family food should contain sanitary cooking process to popularize it (mean=4.16). Also participants addressed that it was necessary to use public relations through mass media (mean=4.02), and it required appropriate educational approach to the noble family food (mean=4.02). In addition, people perceived that traditional custom and the noble family foods were jointly connected by cultural events. On the other hand, there were low scored responses on developing of noble family food as a processed food to be generally accessible in daily life. In conclusion, the importance of public relations should be emphasized to popularize the noble family food. Also, increasing the number of places that sell noble family food would help to popularize it.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.798-809
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• 2023

In this study, we evaluated the impacts of land-based pollution sources on seawater and shellfish in the Jindongman area after 20.5 mm and 90.6 mm rainfall events. We analyzed sanitary indicator microorganisms used in survey management, such as total coliform, fecal coliform, Escherichia coli, and male-specific coliphage in Waste water treatment plant (WWTP), major inland pollution source,s seawater, and shellfish for 4 days after rainfall events. Our results showed that the range of coliform group and fecal coliform was 1.8-49 and <1.8-4.5 MPN (most probable number)/100 mL, respectively, after rainfall events in WWTP discharge water. Furthermore, the radius of the calculated impacted area of major inland pollution sources ranged from 5 to 798 m after 20.5 mm of rainfall and 30 to 1,031 m after 90.6 mm of rainfall. The fecal coliform of seawater at 30 stations in the shellfish growing area and areas adjacent to four stations was <1.8-130 and from <1.8-79 MPN/100 mL, respectively. The E. coli level of shellfish at 7 stations in the shellfish growing area was <18-220 MPN/100 g.