• 종교문화비평
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• 제32호
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• pp.186-218
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• 2017

한국 민간신앙 의례에서 의례음식은 빠트릴 수 없는 필수 요소의 하나이다. 이는아주 간단한 치성도 맑은 물 한 사발이라도 올려야 가능한 것을 통해서 확인된다. 이런점에서 민간신앙 의례를 신과 인간이 만나 소통하는 것이라 할 때, 음식은 신과 인간이소통하는 핵심적 매체 가운데 하나라고 말할 수 있다. 한국 민간신앙에서 의례음식이 가장 두드러진 사례로 무속의 대표적 의례인 굿을 들 수 있다. 무속의 굿에서 두드러진 현상 가운데 하나가 여러 제상에 차린 다양한 음식이다. 그리고 의례음식이 없는 굿은 성립되지 않는다. 또한 굿에서 의례음식은 신을 위한 단순한 제물에 그치지 않는다. 그것은 신을 위한 제물이면서, 아울러 굿의 성격, 무속의 신, 굿을 하는 제가집 등 굿 전반에 대한 포괄적 정보를 함축하고 있는 기호이기도 하다. 또한 굿 의례음식을 통해 무속 세계관이 구체화되기도 한다. 이런 점에서 굿 의례음식은 무속과 굿을 이해하는 중요한 통로이며, 무속에 대한 설명체계의 하나라고 말할 수 있다. 이런 중요성에도 불구하고, 기존 무속 연구에서 의례음식은 그에 걸맞는 충분한 관심을 받지 못했다. 무당 중심적인 관점에서 굿에서 나타나는 무당의 말과 행위를 통해굿과 무속을 이해하려는 연구가 지속되었을 뿐, 의례음식을 통해 굿과 무속을 이해하고자 하는 시도는 거의 이뤄지지 않았다. 기존 무속연구에 대한 이러한 비판적 문제의식 하에 이 글은 서울 진적굿 의례음식을 자료로 굿 의례음식의 특징과 의미를 밝히고자 하였다. 서울 진적굿을 자료로 선택한것은 굿 의례음식의 특징 가운데 하나인 굿 의례음식과 의례 공간의 상관성을 확인할 수있는 적절한 자료를 제공하기 때문이다. 이 글은 먼저 서울 진적굿의 과정을 제상과 제상이 놓인 공간을 중심으로 간략히 살펴보았다. 그리고 굿 의례음식의 구성, 의례음식이차려지는 방식과 공간을 중심으로 개별성이 굿 의례음식의 특징임을 지적하였다. 이를 토대로 굿 의례음식이 무속에 대한 하나의 설명체계로서, 굿과 무속을 이해하는 데 중요한 통로가 된다는 점을 밝혔다.

• 동아시아식생활학회지
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• 제10권3호
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• pp.179-189
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• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.

• 대한지역사회영양학회지
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• 제3권2호
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• pp.273-280
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• 1998

This study was designed to estimate the improvement of Validity for food frequency questionnaire(FFQ) by offering multiple choice portion size in developing a questionnaire. Validity of the two methods(food frequency questionnaire I=FFQ I & Food frequency questionnaire II=FFQ II) was tested in comparison with reference method of the 7-day weighed record(7DWR). Dietary consumption data of the three methods(FFQ I, FFQ II & 7DWR) were collected from 101 female university students for the analysis. Validity was measured in two categories : One was the nutrient intake value from the three methods, the other was the identification of between individual variation within the group. Spearman's rank order correlation test and distribution graphs were used for the analysis. The result showed that individual intake value of the FFQII was closer to that of the 7DWR than that of the FFQ I.Spearman's rank order correlation between the FFQII and the 7DWR did not show any improved correlation. The distribution graphs of nutrient intake derived from both the FFQ I and the FFQII were different from that of the 7DWR. Therefore, it could be suggested that single one portion size food frequency questionnaire is an equally efficient method as a multiple choice food frequency questionnaire to be adopted in epidemiologic studies.

• 한국식품조리과학회지
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• 제32권6호
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• pp.791-799
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• 2016

Purpose: The objective of this study was to determine the effects of genetically modified (GM) food promotion and education through the blog. Methods: Education program for consumer-oriented GM foods by the blog was developed and survey was performed by the visitors for totals of twelve weeks. The blog was formed by information (definition, mark etc.) offering style and named as "Correct knowing of genetically modified organisms (GMO)." Event was held to enhance the promotion of the blog from the week 9 to week 12. Results: Visitors of the final week increased 4 times, as compared to those of the starting the event week 9. Most of the 138 consumers (94.5%) did not have prior GMO education experience. The 97 consumers aged 20 years old showed significantly the highest ratios in the experience of blog or website (p<0.01). Comparing before and after the blog education, notification on GM foods and willingness to buy GMO products, the benefit of GMO, willingness to check GMO mark when buying GMO products showed positive change of GM foods (p<0.05). Conclusion: Over 80% answered that the blog helped to understand the GM foods. Thus, we conclude using blog is effective way of GM food promotion and education and continuous efforts are needed to maintain an active blog for the consumer's rights of knowledge about GM foods.

• 에너지공학
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• 제27권3호
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• pp.63-67
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• 2018

The Democratic People's Republic of Korea, or the DPRK, is one of the poorest country in world facing chronic economic, energy and food security issues. Prolonged improper management of economic and natural resources has led to extreme poverty, malnutrition and critically vulnerability to nature's forces. Presistent deforestation and forest degradation in the DPRK has national and global consequences which has attracted attention from international community, whose offering financial and technical assistance for targeted interventions. Through REDD+ programs, the DPRK has the opportunity to establish its credentials as a responsible nation while improving the quality of life of its population. This study offers an enabling context under which suitable climate change action related to forestry can be identified and implemented in the DPRK.

• 한국조리학회지
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• 제9권3호
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• pp.182-196
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• 2003

This study is about color-image of chilled noodle packages. The improvement of living standard has lead the development of food industry, which has changed consumer's way of thinking toward food products and made clear the preference for food which was obscure before. In the past, the the right of choice for the products were not given to consumers in the market. But today, the market initiatives have been transferred to consumers. They are allowed to purchase their favorite products as the markets provide them with diversified products. Consequently, the importance of package design has increased. Color-image of chilled noodle packages stimulates consumers to purchase the products by offering necessary information which is very important as it is supposed to provide consumers with a good impression about the products.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• 융합경영연구
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• 제5권4호
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• pp.19-28
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• 2017

This study is aiming to suggest baseline date for the establishment of policy alternative to make healthy consumption life of the elderly through investigating and analyzing actual condition of consumption related with the awareness of health functional food such as purchase behavior and consumer's problems about health functional food. Under the assumption that the vitalization of health functional food market will become an important market in the present and in the future, the fundamental marketing information about elder consumers is more important than any other information that is essential for successful marketing to domestic corporations and senior policy experts. In addition, there was a fundamental significance to provide necessary basic data for health promotion of the elderly by offering information about rights and interests of elder consumers who are members of vulnerable social group or right choice of purchasing or intake. The limitations of this study are as follows. First, the subjects were selected who live in Gangwon-do with the age of 60 and over due to the limitation of sampling, and that might be shown local characteristics. Therefore, the study result could not be generalized on behalf of all elderly in Korea and it is difficult to apply the result to more segmented market. To solve this problem, studies containing sampling by regional groups might be needed.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.714-724
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• 2006

In an attempt to investigate mothers' perceptions of factors affecting preschool children's food preferences, their policy improving food intake and belief in food selection, in-depth interviews with 30 mothers who had preschool children were conducted in Daegu and Busan. The interviews were tape-recorded and the contents of interviews were analysed by researchers. Most mothers and children liked meats. It was found that children usually disliked vegetables such as onions, carrots, and green onions. Mothers perceived that many factors affected their children's food preferences: mothers' and fathers' food preferences, food offering at meals. mothers' food intake during pregnancy, children's food intake during weaning period, heredity peer pressure, and advertisements on television. Mothers made efforts to improve childrens food intakes in many ways: change of cooking method, emphasizing function of nutrients and food for health, conciliation and enforcement, and comparison to other children. The most affecting belief for mothers in food selection was family members' food preference. Health, balance in nutrient intake degree of food processes food additives, chemicals, convenience, diversity, and economy were also important beliefs to select food. Convenience was especially the primary belief in choosing and preparing children's snacks. Mothers offered frozen dumplings and meat, instant noodles, tuna, and ham for snacks for convenience. These results showed that mothers understood many aspects affecting children's food preference tried to improve children s food intakes and had several beliefs in food selection. We concluded that it is necessary to give information for mothers to make healthy snacks in a short time and chance to learn cooking skills.

• 대한지역사회영양학회지
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• 제23권2호
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• pp.137-147
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• 2018

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.