• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Food Science and Industry
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• v.52 no.1
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Food Industry And Nutrition
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• v.13 no.1
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• pp.17-27
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• 2008

• Archives of design research
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• v.20 no.3 s.71
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• pp.49-60
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• 2007

As the world is in the age of globalization and information, we observe diverse changes in the market environment. Since wide-spread internet services and global networks made ubiquitous learning and business possible, equalizing consumers' ideology and preference, new trend and life style could be introduced easily. This study stipulates on the theoretical concept of the wellbeing consumer and LOHAS consumer. Consumers of LOHAS could be sampled out through pre-questionnaire targeting at selected food, clothing, and shelter based on companies of both wellbeing and general brands. Through this it is attempted to measure wellbeing emotion, recognition quotient of emotion and reason, affirmation and negation, mental emotion quotient, and preference in order to find out their value and to ultimately come up with what web design should be aiming at. Conclusions are as follows: Firstly, consumers easily recognize emotional identification from the web pages of wellbeing brand, rather than that of general brands. Secondly, what web pages of wellbeing brand recognize is reason, not emotion. Thirdly, the design of wellbeing brands scored higher than those of general brands in terms of positive aspects such as hospitality and familiarity, and high mental emotion quotient could not affect the consumers' preference toward web design. Fourthly, wellbeing brands win more preference than general brands do, and preference becomes higher after customers' visit to web pages basically. Lastly, sampled emotional adjectives toward the web designs of wellbeing brands marked a aesthetic graph figure, without leaning toward an active or stable one. It is expected that this study can serve as a groundwork to create proper strategies to actively involve consumers in industrial sphere.

• Journal of Internet Computing and Services
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• v.11 no.3
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• pp.75-86
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• 2010

As the interests in health grow higher, necessity of Well-being relation informations get more importance. We get the information of well-being, tinternet retrieval system or blog, homepage and media. Although, it is not easy to find informations of well-being food. So, retrieval system has been requiring information about well-being food. In this paper, Weight-based Wellbeing Food Retrieval System is designed and implemention. Finding numerous pages and if well-being keywords includes page, it was identified and add weight. User searching for keywords, it implement, well-being food pages comes at the first. Keywords for discrimination makes type of dictionary, so it can insert, delete, modify. Inverted files saves hasing(direct-based file). Retrieval System in this paper is experimental result, at keywords of well-being food show 5~15% imprement than another Retrieval System. In this paper, Weight-based Wellbeing Food Retrieval System's designed and proposed way to raking for well-being food.

• Journal of Microbiology and Biotechnology
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• v.33 no.8
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• pp.1057-1065
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• 2023

Inflammatory bowel disease (IBD), a chronic inflammatory disease, results from dysregulation of the immune responses. Some lactic acid bacteria (LAB), including Lactobacillus, alleviate IBD through immunomodulation. In this study, the anti-colitis effect of LAB isolated from human breast milk was investigated in a mouse model induced acute colitis with 2,4,6-trinitrobenzene sulfonic acid (TNBS). TNBS remarkably increased weight loss, colon shortening, and colonic mucosal proliferation, as well as the expression levels of inflammatory cytokines, including tumor necrosis factor-alpha (TNF-α) and interleukin (IL)-1β. Oral administration of LAB isolated from human breast milk resulted in a reduction in TNBS-induced colon shortening, as well as induced cyclooxygenase (COX)-2, nitric oxide synthase (iNOS), nuclear factor-kappa B (NF-κB). In addition, LAB suppressed inflammatory cytokines such as TNF-α, IL-6, and IL-1β, and thus showed an effect of suppressing the level of inflammation induced by TNBS. Furthermore, LAB alleviated gut microbiota dysbiosis, and inhibited intestinal permeability by increasing the expression of intestinal tight junction protein including ZO-1. Collectively, these results suggest that LAB isolated from human breast milk can be used as a functional food for colitis treatment by regulating NF-κB signaling, gut microbiota and increasing expression of intestinal tight junction protein.

• Journal of Korean Society of Rural Planning
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• v.14 no.4
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• pp.87-95
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• 2008

The purpose of this study is to analyze city residents' preference to experiencing activities for Green Tourism. A Questionnaire survey was conducted in fall, 2006. The sum of 515 copies was analyzed. Residents of Daegu city preferred 'health/leports experience' and 'traditional food experience', among theme experiential activities. While present providing experience programs are rural-life experiences, which are convenient for provider aspect. By the result of cross-table analysis, there are many differences between groups by gender & age. Men preferred 'health/leports experience', while women preferred 'traditional food experience'. The mean values of preference by 14 experiencing activities showed high at 'health experience', 'traditional food experience', 'leports experience', which represents health & wellbeing trends. By the result of t-test & ANOVA, there also are many differences between groups by gender & age. Especially significant differences were shown by age group. Three factors were categorized. 'traditional/wellbeing/health experience', 'nature-play experience' and 'life-culture experience' were those.

• Journal of Wellbeing Management and Applied Psychology
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• v.6 no.2
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• pp.33-37
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• 2023

Purpose: Since 2013, marine dumping of wastewater has been banned, and research on eco-friendly and efficient land treatment has emerged. This study compared and tested changes in biogas production and anaerobic process efficiency depending on whether or not enzyme pretreatment was performed during anaerobic digestion from single-phase and two-phase to medium-temperature. Research design, data and methodology: The total sugar, direct sugar, pH, and acidity before and after fermentation were analyzed by G/C by anaerobic fermentation of the liquor wastewater, food wastewater 1, and food wastewater 2 at 30℃ for 67 hours, and the amount of methane gas generated was analyzed by balloon volume. Results: It was found that stable organic acid concentration and pH were found in the enzyme-treated food wastewater 2, and the amount of methane gas generated was also increased. Conclusions: When anaerobic digestion of the liquor wastewater and the food wastewater together, the performance of enzyme pretreatment resulted in increased digestive efficiency. It will be the basic data that can contribute to carbon neutrality and greenhouse gas reduction by increasing the production of biogas.

• Journal of Wellbeing Management and Applied Psychology
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• v.6 no.3
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• pp.33-36
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• 2023

Purpose: Since the food wastewater contains a high concentration of nitrogen, it is very important to find a way to efficiently remove it. Research design, data and methodology: A total of four experiments were conducted under different conditions to remove ammonia nitrogen present in the food wastewater. The experiment was designed by adding sodium hypochlorite to the raw food wastewater and varying conditions such as pH control, aeration/precipitation, and stirring. Results: The ammonia nitrogen removal rate in Experiment 1 was about 12% (sodium hypochlorite added), ammonia nitrogen increased about 4.7% in Experiment 2 (sodium hypochlorite added after aeration/precipitation in a bioreaction tank, stirring), and decreased about 52.5% (sodium hypochlorite added after controlling and stirring). Conclusions: When the concentration of sodium hypochlorite was high, ammonia nitrogen was best removed, and the pH was adjusted to 12, and sodium hypochlorite was added after stirring, and the removal was the second best. If the method of this study is further studied and developed, it can be basic data for ammonia nitrogen removal in the future.

• Korean Journal of Human Ecology
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• v.20 no.5
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• pp.1047-1057
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• 2011

The purpose of this study was to investigate the differences is food consumption behavior based on singles' food-related lifestyle. A survey was conducted with singles(age 25~54) in the Seoul metropolitan area. Out of 2,051 questionnaires distributed, 300 were analyzed(15.21% response rate). The data was analyzed using SPSS windows(ver. 17.0). Singles' food-related lifestyles were categorized into three groups. In addition, the respondents were divided into three groups by cluster analysis: convenience oriented group, wellbeing dining-out oriented group, and uninvolved group. The food consumption behavior of each group was significantly different in terms of considerations of food consumption, preference of food product types, and breakfast types. The convenience oriented group prefered to buy ready to cook food, ready to heat food and ready to eat food. Moreover, they often eat instant food. The wellbeing dining-out group is more interested in foods and their health than other groups. The uninvolved group was not concerned about food. This study suggests that the food industry the characteristics of singles' needs to be analyzed more systematically. By analyzing the characteristics of singles', the food industry can use the data to establish a marketing strategy for them.