• Journal of Nutrition and Health
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• v.39 no.6
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• pp.585-591
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• 2006

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

• Journal of Nutrition and Health
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• v.33 no.2
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• pp.216-229
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• 2000

This study was conducted to evaluate the degree of maintenance of traditional dietary patterns in school lunch menus based on cooking methods. One week of school lunch menus for April and October and 3 dishes with high preference were obtained from school food service dietitians in 353 schools representing all of Korea's provinces and major cities. Based on cultural characteristics, a total of 992 different kinds of dishes were classified into 6 types (Korean, Western, Eastern, modified Korean, modified Eastern, modified Western). The dishes were also divided into 24 categories by cooking method. The most frequently served dish type was 'Korea' (78.4%) and the most frequently served meal followed the pattern 'rice+soup+kimchi+side dishes'. The percentage of 'Korea' side dishes other than rice, soup, an kimchi on menus was 76.3% and that for desserts was 50.8%. These figures indicate that traditional dietary patterns have been changing in the categories of side dishes and desserts. A total of 44.3% of the dishes fell under the 'Korean' category. Among the meals served, the percentage of 'Korean' dishes was relatively low, indicating that students prefer foreign foods or dishes made according to foreign cooking methods. These results suggest that in order to improve the quality of school food services, it will be necessary to search for common ground between the traditional diet and student preferences.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• Journal of Fashion Business
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• v.19 no.4
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• pp.21-36
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• 2015

The purpose of this study is to classify the stress into groups and analyze their differences in self-consciousness, and appearance management behavior. Questionnaires were administered to 377 middle and high school girls living in Deagu metropolitan City. Frequency, factor analysis, reliability analysis, cluster analysis, ANOVA, Duncant-test, and t-test are all used for data analysis. Our findings show that stress developed due to several reasons: the categories are as follows into grades-related low stress, exam-related high stress, and society-related high stress. For the purposes of our study, we labeled self-consciousness as a combination of being socially and privately self-consciousness and showing signs of social anxiety. Appearance management behavior deals with esthetic plastic surgery, clothing harmony, weight management, hair management, health care, skin care, and meal management. Stress shows a significant correlation with the sub-variable self-consciousness and appearance management behavior. The groups show a significant difference in the self-consciousness, and appearance management behavior. There is also a significant difference among stress, self-consciousness and appearance management behavior by grade. The students in seemed to recognize that their appearance can be improved by dressing up and managing their outwardly appearance. Teachers should educate students to have the variety of views on the meaning of beauty. In addition, schools need to develop programs to educate student about appearances, as the student's interests differ due to the stress type of the adolescent.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.2
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• pp.202-213
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• 2014

The sea cucumber, Apostichopus japonicus, is becoming an important aquaculture species in China, Japan and Korea. The purpose of this study is to evaluate the biological performance of a tubular type of subsurface cage for sea cucumber grow-out by in-situ tests. The cage structure was constructed of PP (polypropylene) frames and PP tubes (${\phi}130mm{\times}24pieces$). A set of tests were conducted at a depth of 15 m near Seosaeng, Ulsan, Korea for 295 days (23 July, 2012 to 13 May, 2013). A total of 155 sea cucumbers were used and fed a mixed diet containing mud, mineral, wheat, fish meal, etc (3% of their body weight). At the end of the experiments, sea cucumber showed a higher survival rate in feed shelter (77.14%) rather than no feed shelter (64.71%). The specific growth rate (SGR) of sea cucumbers in feed condition (0.04% $day^{-1}$) was higher than that of no feed culture animals (-0.49% $day^{-1}$) during total experimental periods. The result was able to find a no significance difference in survival rate but a significance difference in SGR under feed and no feed treatments.

• Journal of Gastric Cancer
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• v.15 no.2
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• pp.147-150
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• 2015

Gastric volvulus is an uncommon clinical entity. There are three types of gastric volvulus; organoaxial, mesenteroaxial and combined type. This condition can lead to a closed-loop obstruction or strangulation. Traditional surgical therapy for gastric volvulus is based on an open approach. Here we report a successful case of a patient with chronic gastric volvulus with a laparoscopic treatment. A 79-year-old woman came to the emergency department with epigastric pain accompanied by nausea for 2 weeks. Abdominal computed tomography revealed markedly distended stomach with transposition of gastroesophageal Junction and gastric antrum. Barium meal study revealed presence of the antrum was folded over 180 degrees that was located above gastroesophageal junction. We attempted an endoscopic reduction, but it was unsuccessful. The patient got laparoscopic anterior gastropexy. Based on our result, laparoscopic gastropexy can be considered as a good choice of the treatment for gastric volvulus.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.46-53
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• 2006

This study examined the dietary life by residence type of 409 university students (198 male and 211 female) in Chungnam They were divided into five groups according their residence: living in the family home a short distance from the university, living in the family home a long distance from the university, boarding house, self-boarding house, and university dormitory. In this study, the intake of food and nutrients and health, and dietary behaviors of each group were investigated through two-week questionnaire. The average age, height, weight, and BMI were 21.4, 175.3 cm, 68.9 kg, 22.3 in males, and 19.9, 162.3 cm, 53.3 kg, 20.2 in females, respectively. Dietary attitude of the students living in home was higher than that of the other student groups. The rate of breakfast intake and the frequency of eating 10 food items of subjects except processed food of self-boarding house group were lower than those of the other 4 student groups. These results suggest that university students of self-boarding house might have low ability of meal management and more reasonable nutrition education is needed for desirable food behaviors.