• Journal of Families and Better Life
• /
• v.30 no.5
• /
• pp.29-47
• /
• 2012

The purpose of this research is to identify the everyday life culture, housing satisfaction and housing importance of older Korean-Chinese living in Harbin, China. Social survey research using the questionnaire was conducted from August to October in 2011. A total of 94 usable samples were analyzed by the SPSS version the 18.0 statistical program using frequency, percentage, cross-tabulation, factor analysis, and Pearson's correlation. The major findings were as follows. Firstly, older Chinese in Harbin were assimilated into Chinese culture such as national holidays and respectful people, but acculturated in terms of their daily food, and their preference to live in a Korean-Chinese village. Secondly, they had mainly lived in multi-story houses, the so called Chinese-style apartments. The average size of their living space was $80.33m^2$ and they were usually unsatisfied with their neighbors and floor treatment lacking Ondol(溫突). Thirdly, 5 factors affecting on housing value orientation were 'physical characteristics','emotional characteristics', 'economic characteristics', 'social characteristics', 'neighbor characteristics/reputation of the house' and they explained 73.9%. 2 factors affecting on housing satisfaction were 'inner complex/inner space' and 'neighborhood environment' and they explained 69.4%. In conclusion, some policy is needed for Korean Chinese living in Harbin for their well-being when it comes to their housing needs and conditions. Given the nature of big city, Harbin and its attraction, younger Korean-Chinese tend to be rapidly assimilated into Chinese culture. However older people in Harbin think that it is important for their children to learn both countries' languages and cultures in order to be successful, so some concrete policies and supports are needed.

• Korean Journal of Community Nutrition
• /
• v.10 no.2
• /
• pp.224-233
• /
• 2005

The objectives of this study were to (a) examine the users' characteristics of both government-dominant and non-governmental food bank programs, (b) understand the supporting quality of the food bank program, and (c) analyse the effectiveness of the programs from the users' perspectives. The random samples of 120 food bank operators were selected by proportionate stratified random sampling method and from each food bank, 3 users were selected for the survey. A total of 205 users were participated in this survey. The main results of this study were as follows; Average profile of food bank users were 58 year old, female, livelihood protectee ($56.6\%$). Food assistance frequency were mostly once a week ($34.1\%$), and everyday ($22.4\%$). The survey also showed that non-governmental food banks delivered the food directly to the $42.7\%$ of users, otherwise the users of government-dominant ones went to the food bank to receive the foods. Most of the donated foods were cooked food ($50.0\%$), and the users also wanted to receive that kinds of food. Saving food expenses ($55.6\%$) and overcoming hunger ($16.6\%$) were found as the effectiveness to the users.

• Journal of Nutrition and Health
• /
• v.38 no.7
• /
• pp.561-569
• /
• 2005

This research was conducted to study the effect of milk consumption on blood lipid levels of Korean college women. According to milk intake from food frequency questionnaire (FFQ), top $20\%$ of subjects were classified as high group (HG) and bottom $20\%$ as low group (LG). Body weight, height and blood pressure were measured and BMI was calculated from the anthropometric data, but there was no significant difference between the groups. Blood samples were collected and analyzed for total cholesterol (TC), triglycerides (TG) and lipoprotein fractions. There was no significant difference in the blood level of albumin, total protein and hemoglobin between two groups, and all blood parameters were in the normal range. Blood lipid levels of two groups were not significantly different, but HDL-cholesterol level were higher in HG (p < 0.05). Therefore, according to the result of the research, it is considered that drinking a pack of milk (200 ml) everyday, the average intake of dairy products of HG, is advisable to promote good health without increasing of cardiovascular disease (CVD) risk.

• Journal of the Korean Dietetic Association
• /
• v.17 no.2
• /
• pp.142-160
• /
• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.558-567
• /
• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Nutrition Research and Practice
• /
• v.5 no.2
• /
• pp.169-178
• /
• 2011

Fast food is popular among children and adolescents; however, its consumption has often been associated with negative impacts on nutrition and health. This study examined current fast food consumption status among middle school students and explored factors influencing fast food consumption by applying Theory of Planned Behavior. A total of 354 (52.5% boys) students were recruited from a middle school. The subjects completed a pre-tested questionnaire. The average monthly frequency of fast food consumption was 4.05 (4.25 for boys, 3.83 for girls). As expected, fast food consumption was considered to be a special event rather than part of an everyday diet, closely associated with meeting friends or celebrating, most likely with friends, special days. The Theory of Planned Behavior effectively explained fast food consumption behaviors with relatively high $R^2$ around 0.6. Multiple regression analyses showed that fast food consumption behavior was significantly related to behavioral intention (b = 0.61, P < 0.001) and perceived behavioral control (b = 0.19, P < 0.001). Further analysis showed that behavioral intention was significantly related to subjective norm (b = 0.15, P < 0.01) and perceived behavioral control (b = 0.56, P < 0.001). Attitude toward fast food consumption was not significantly associated with behavioral intention. Therefore, effective nutrition education programs on fast food consumption should include components to change the subjective norms of fast food consumption, especially among peers, and perceived behavioral control. Further studies should examine effective ways of changing subjective norms and possible alternatives to fast food consumption for students to alter perceived behavioral control.

• Journal of the Korean Society of Costume
• /
• v.52 no.6
• /
• pp.165-179
• /
• 2002

This paper begins with the thesis that the so-called 'Be Slow' Movement has not only affected the contemporary life style but also the current fashion trend in the West as well as in Korea. The influence of the 'Be Slow' Movement on the everyday life of Western and Korean society can be documented by recent books, news reports, and many articles from various kinds of mass media and fashion magazines since the year 2000. The results of this study can be summarized as follows. First. the 'Be Slow' Movement is a new cultural phenomenon and very different from that of the past century. It has emerged very recently and it could affect the life style o( its followers for a long period of time. Second, the influence of 'Be Slow' Movement on everyday life can be witnessed in many behavioral choices. such as the preference of organic food and natural cooking for food and the preference of rural life and a green patch of land for housing. Some aspects of the way of rearing the children and long-term planning of one's life are also under the influence of 'Be Slow' Movement. In a way. the life style Proposed by the 'Be Slow' Movement is somewhat similar to that of 'Bobos'. Third, the influence of 'Be Slow' Movement on the current fashion trend can be observed in the appreciation of time-consuming labour and increased usage of D.I.Y. clothing. The higher value of fashion goods with handcrafted part or scarce luxury item are good examples of the influence by the 'Be Slow' Movement. One can say that the 'Be Slow' Movement is not retrogression, but a re-creation of time and space to be grateful for one's life. Thus, it is not anti-technology but a commercialism with technology in order to enhance the quality of life and to place people in the center of production and consumption. Consequently, one may say that the 'Be Slow' Movement is a appropriate and affluent way of living.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.1
• /
• pp.91-102
• /
• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.837-844
• /
• 2010

Dietary life was formed as being influenced by the people's cultural, social and environmental situations. The people's food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans' Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's ${\alpha}$ was highly 0.855. We checked that KMO examination was 0.775 and $x^2$ of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.

• Korean Institute of Interior Design Journal
• /
• v.18 no.1
• /
• pp.54-63
• /
• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.