• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.17-27
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• 2011

This study was conducted to investigate the consumption of milk, along with satisfaction for improvement of the school milk program in middle school. The subjects were 447 middle school students(265 male, 182 female) in the Gyeonggi area, whowere asked to fill out the questionnaire. The collected data were analyzed by a SAS package. The results showed that 53.2% of the subjects were participating in the school milk program. Regarding the frequency of milk consumption, 77.7% of students reported daily milk consumption and 65.3% of students reported they drank milk when it was available. 56.8% of the students responded that they were satisfied with the school milk program. Male students not participating in the school milk program cited the reason as "eating at home", while non-participating female students cited the reason as "tasteless". When asked whether they accepted or rejected the school milk program, male students(97.7%) and female students(97.8%) answered "it should be executed". To improve the school milk program, most of the students(72.2%) stated that "it should be selected among flavored milk(strawberry, banana, chocolate, black bean, and husked rice milk) instead of white milk". Therefore, in order to increase the intake of milk, the students should develop the habit of drinking milk to gain the attention of parents. Also, schools should attempt to help through offering proper dietary education.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.91-102
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• 2023

BACKGROUND/OBJECTIVES: This study examines life stress, dietary attitudes, and snacking frequency for college students living in Seoul and Gyeonggi Province. The purpose of this study is to assist college students feeling stressed by offering desirable dietary attitudes and choices of the appropriate snacks by providing educational materials that offer appropriate nutrition education and nutritional information. SUBJECTS/METHODS: A survey was conducted on a total of 600 college students aged 19-29-year-olds living in Seoul and Gyeonggi Province (234 male students and 366 female students). Collected data were analyzed using SPSS WIN 28.0 program. RESULTS: Life stress among college students did not differ significantly between the genders. Male students were more stressed about lover (P < 0.01), while female students were more stressed about value problems (P < 0.01) and future problems (P < 0.05). Dietary attitude ratings were 3.1 for both male and female students with no significant difference. The overall snacking frequency was 4.1 times/day-4.2 times/day for male students and 4.0 times/day for female students-thus, there was no significant difference. Male students consumed 'beverage' (P < 0.01) more frequently than female students. Life stress and snacking were positively correlated for 'biscuit/cookie,' 'chip,' 'cereal,' 'juice/smoothie,' 'café americano,' 'café latte,' 'tea,' 'jelly,' 'chocolate,' 'rice cake,' 'milk,' 'flavored milk,' and 'ice cream' among male students. Among female students, life stress and snacking were positively correlated with 'cereal,' 'caramel,' and 'soymilk,' and negatively correlated for 'biscuit/cookie' and 'carbonated drink.' CONCLUSIONS: College students should manage their stress by identifying its causes and learning how to deal with stressful situations. Additionally, providing them with proper nutrition education based on the correct nutritional information is essential for promoting good food attitudes and snacking behaviors.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.111-120
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• 2005

Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.47-52
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• 1973

The purpose of this study was to investigate the dietary intakes of preschool children in rural areas and to develop programs of nutrition education, offering the mothers an appropriate advice for the improvement of the dietary practices corresponding to the modernization of the agriculture. The daily food intakes of 118 preschool children, randomly selected from the farm household, were studied by means of three-day records during summer season of 1972. The results showed that the dietary intakes of food groups such as meats and fishes, beans and the products, milks and small fishes, fruits, fats and oils were below 50 per cent of the recommended level-especially in that of milk. Therefore, the diet was generally below the recommended dietary allowances for protein with good quality, fat, calcium, vitamin A, thiamine, reboflavin and ascorbic acid. The dietary data revealed that most of preschool children in rural areas consumed rice and barley, almost every day. Other foods eaten less frequently were soybean paste, gimchi, potatoes, flour, and summer squash. The use of cereals should be curtailed some what and the use of milks, fishes, poultry, meats and protein extenders should be increased.

• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.735-739
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• 2002

Large quantities of porcine hepatocyte aggregates with various degrees of aggregation (DA) could be obtained by controlling the suspension periods (0,9,24, and 48 h), and by entrapping the hepatocyte aggregates in model materials of encapsulation such as Ca-alginate and type-I collagen gels. The effects of DA on liver-specific functions of hepatocytes were evaluated in order to obtain optimum DA for the cell source of bioartificial liver (BAL) systems. Irregular rugged aggregates (size $75 \pm 28$ $\mu\textrm{m}$) farmed by 24 h of suspension culturing showed peak viability and hepatic functions such as ammonia removal and albumin secretion in the two types of entrapment systems, thus offering themselves as a stable cell source of a BAL system for hepatic functions and scale-up.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.919-925
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• 2007

The purpose of this study was to investigate the influence of customers' perceived risks on their perception of value at family restaurants in Seoul. Frequency analysis, reliability analysis, factor analysis, multiple-regression analysis were employed to analyze the data. The customers' perceived risk were divided into 6 factors. Three of the perceived risk factors(financial, time, performance risk) negatively(-) influenced the perception of value. In particular, 'financial risk' was the most negative. However, 3 factors(physical risk, psychological risk, social risk) didn't have significant influence on perceived risk. As a result, customers of family restaurants appear to perceive various risks, and these risks have significant impacts on their perception of value. Therefore, food-service corporations need to reduce customers' perceived risks, possibly by various and efficient pricing-policies, discount, price-bundling, using coupon, effective physical evidence and offering unique compensation.

• Journal of Wellbeing Management and Applied Psychology
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• v.7 no.2
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• pp.31-37
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• 2024

Purpose: Pop-up stores have emerged in the retail industry in recent years, offering consumers a new shopping experience for a limited time and location, and are used for a variety of purposes, including driving purchase behavior. In particular, they have become an important marketing tool among Gen MZ consumers who are quick to acquire information and sensitive to trends. Therefore, this study aims to analyze the impact of pop-up store characteristics on the purchasing behavior of MZ consumers. Research design, data and methodology: Based on a qualitative research approach, the study analyzed successful pop-up stores in Korea to closely examine how the limited operating period and experience-oriented marketing strategy of pop-up stores affect the perceptual attitudes and purchase decision process of Generation MZ. Results: The results of the case study revealed that selling limited edition items, maximizing customer experience factors, and differentiated concepts are the main factors that positively influence the purchase behavior of Gen MZ consumers. These factors contribute to the enhanced purchasing behavior of Gen MZ, making pop-up stores an effective marketing strategy. Conclusions: Pop-up stores are more than just a sales space, but an important communication channel that can strengthen the emotional connection with Gen MZ and effectively communicate brand values. This study provides useful insights for brands and companies to develop marketing strategies for MZ.

• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.19-25
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• 2024

This study surveyed 171 police officers working in Jeollabuk-do to investigate their first aid knowledge and the need for education. The results showed that the correct answer rate for first aid knowledge among police officers was 75.61 points out of a possible 100 points. Additionally, 98.8% of respondents indicated a need for first aid training, expressing a preference for 2-hour sessions integrated with their work education. There was a statistically significant difference in the correct answer rate for first aid knowledge based on education level and experience in emergency situations, but no significant difference in the need for education was observed across respondents. The significance of this research lies in its provision of foundational data for first aid education among police officers, which can be instrumental in developing training programs and policies aimed at enhancing their first aid capabilities. Specifically, the study contributes to improving the effectiveness of police officers' responses in emergency situations by offering concrete suggestions on the content, method, and duration of first aid training. These findings underscore the necessity and importance of providing comprehensive and effective first aid training not only to police officers but to all first responders, emphasizing that such training is crucial for ensuring public safety.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.348-355
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• 2013

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.177-187
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• 2021

Objectives: This study investigated the different perceptions of customers toward traditional and non-traditional fast-food restaurants regarding restaurant healthfulness, corporate reputation, and the impact of corporate reputation on loyalty intentions through corporate social responsibility (CSR) motive. Methods: An online survey was conducted on U.S. residents who were aware of fast food restaurants' CSR activities. Participants selected one fast food restaurant participating in CSR activities, coded as either traditional (n = 117) or non-traditional (n = 48), and answered questions about the selected restaurant's healthfulness, reputation, CSR motives, and loyalty intentions. The participants' perceptions of healthfulness and corporate reputation of the two types of fast-food restaurants were compared. A mediation path of corporate reputation - CSR motive - loyalty intention was analyzed. Results: Non-traditional fast-food restaurants (5.02 ± 1.26) were perceived to be more healthful than traditional ones (3.93 ± 1.72). The participants perceived that compared to traditional fast-food restaurants, non-traditional ones had a better overall corporate reputation (P = 0.037), were more concerned about their customers (P = 0.029), better workplaces (P = 0.007), more environmentally and socially responsible (P < 0.001), and offered higher quality products and services (P = 0.042). Significant positive correlations were shown between restaurant healthfulness and corporate reputation (P < 0.001 for all reputation items). The suggested mediation path was supported with 95% CIs excluding zero, implying that when fast-food restaurants had a better reputation overall, were customer oriented, good employers, strong companies with a good product and service quality, social and environmental responsibility, the participants were more likely to perceive their CSR activities to be sincere and were hence loyal to that restaurant. Conclusions: Overall, participants were more favorable towards non-traditional fast-food restaurants which had a healthier image and better reputation than traditional ones. Therefore, fast food restaurants need to consider offering healthy food and enhance their image, which would maximize the return on their investment in CSR.