• 한국식생활문화학회지
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• 제17권2호
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• 대한의생명과학회지
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• 제2권2호
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• pp.283-288
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• 1996

최근 한국에 있어서 광절열두조충 감염예가 가끔 보고되고 있다. 저자등은 1994년 10월 강원도 춘천시 거주 남녀 부부가 함께 담수산 송어회를 먹고 감염된 2예에 대하여 보고하는 바이다. 구충은 하제로서 Magnesium sulfate 15gm, 구충제 Praziquantel 15mg/kg를 투여하였다. 제1예는 인ㅇㅇ, 43세 남자, 69kg의 건강체였으며, 구충하여 얻은 충체의 길이 6.65m, 폭 8-13mm였다. 제2예는 최ㅇㅇ, 39세 여자, 56kg으로 소화불량, 복부 불쾌감을 호소하였고, 구충하여 얻은 충체는 5.50m, 폭 8-13mm이었다. 2예 모두에서 두부는 검출되지 않았다. 구충하여 얻은 충체의 외관상 형태, 자궁의 선회, 자궁분지(uterine loops)의 수, 생식공의 위치와 절단표본상 음경낭과 저정낭의 형태, 질의 위치, 자궁구의 위치등과 충란을 광학현미경으로 관찰 한 형태, 크기 및 SEM으로 관찰한 표피의 작은 점각(pits)의 유무, 분포 등 형태학적인 특징등으로 Diphyllobothrium latum으로 동정하였다. 이번의 인체 감염은 담수산 송어회가 원인이 된 것으로 믿어지는 예이다.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• 수산경영론집
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• 제50권3호
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• pp.1-15
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• 2019

The purpose of this study is to analyze the differences by comparing consumption tendency of the Flatfish and Salmon using focus group interview (FGI). The FGI was conducted on university students in their 20s, with a total of 38 respondents surveyed in seven focus groups. Flatfish was recognized as a food in the form of popular sliced raw fish and had customer image that fit for middle-aged men in their 40s and 50s while eating with alcohol. 20s were perceived to be out of date with their age group as flatfish was considered old fish that did not match their age. In addition, they felt low accessibility to flatfish. Salmon was perceived by 20s as a food with a higher appeal than flatfish. Salmon has been creating a brand identity in their 20s and 30s for fashionable and trendy food that appealed to younger generations. They considered characteristics of salmon high in intangible value, such as something sophisticated, trendy, and beautiful. 20s consumed various forms of salmon including salmon sushi, salmon bowl, and salmon fillet, and they perceived it as a psychologically close food that can be easily accessible. In this study, the color of species (orange color of salmon), accessibility, restaurant image, and social media exposure were found to influence the consumption patterns of two species.

• Parasites, Hosts and Diseases
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• 제31권3호
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• pp.207-214
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• 1993

경상남도 산청군 주민의 간흡충 감염 현황을 파악하고 1984년 조사자료와 비교 평가하기 위하여 1992년 10월에 역학조사를 하였다. 일반 주민의 간흘충 충란양성률은 837명에 대한 조사에서 37.6%(남자 48.1%. 여자 28.6%)였다. 국민학생은 145명중 평균 9.7%(남자 9.9%, 여자 9.4%)를 보였다. 일반주민의 EPG(599 Per gram offices) 평균치는 3.310(남자 4.221 여자 1.978)이었다. 국민학생은 711(남자 620. 여자 833)을 보였으며 20대에서 7.852로 가장 높았다 EPG에 따는 감염자의 분포는 72.6%가 1,000미만의 경감염자이었고 10.000미만의 중등도까지 93 9%가 포함되었다. 중감염자로는 EPG 120.000이상에 속하는 사람이 0.3%를 차지했다. 감염자의 민물고기 생식 경험률은 90.5%. 최근 2년내 생식한 사람은 71.1%였다. 1984년과 1992년에 조사된 동일인 138명 중 반복감염자가 31명(22.5%). 음성으로 전환된 자가 35명(25.4%), 새로 양성 전환자가 22명(15.9%)이었다. 그러므로 1984년 자료와 비교할때 충란양성률은 국민학생은 줄고 일반 주민은 변화가 없었으며. 감염강도는 주민과 국민학생 모두에게서 감소하였고, 주민의 민물고기 생식습관은 변하지 않았음을 알 수 있었다. 이 지역에서는 주민들의 식습관의 변화가 앞으로 간흡충 퇴치사업에 가장 중요한 요인이다.

• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Parasites, Hosts and Diseases
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• 제51권6호
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• pp.703-710
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• 2013

To increase public health awareness for prevention of opisthorchiasis caused by eating raw freshwater fish, the distribution and abundance of Opisthorchis viverrini metacercariae (OV MC) was investigated in freshwater fish obtained from 20 provinces in northeastern Thailand between April 2011 and February 2012. A cross-sectional survey was conducted on 12,890 fish consisting of 13 species randomly caught from 26 rivers, 10 dams, and 38 ponds/lakes. Fish, were collected in each of the rainy and winter seasons from each province. Fish were identified, counted, weighed, and digested using pepsin-HCl. Samples were examined for OV MC by a sedimentation method, and metacercariae were identified under a stereomicroscope. OV MC were found in 6 species of fish; i.e., Cyclocheilichthys armatus, Puntius orphoides, Hampala dispar, Henicorhynchus siamensis, Osteochilus hasselti, and Puntioplites proctozysron from localities in 13 provinces. Among the sites where OV MC-infected fish were found, 70.0% were dams, 23.7% were ponds/lakes, and 7.7% were rivers. The mean intensity of OV MC ranged from 0.01 to 6.5 cysts per fish (or 1.3-287.5 cysts per kg of fish). A high mean intensity of OV MC per fish (>3 cysts) was found in 5 provinces: Amnat Charoen (6.5 cysts), Nakhon Phanom (4.3), Mukdahan (4.1), Khon Kaen, (3.5) and Si Sa Ket (3.4). In conclusion, OV MC are prevalent in natural cyprinid fish, with the infection rate varying according to fish species and habitats.

• Parasites, Hosts and Diseases
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• 제39권2호
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• pp.193-196
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• 2001

We report a case of gastric pseudoterranoviasis proven by gastrofiberscopy on Dec. 13, 1994. The 34-year-old male patient, residing in Chungju-shi, was admitted to Konkuk University Hospital complaining of prickling epigastric pain. The symptoms suddenly attacked him two days after eating raw marine fish at Chonan-shi. By the gastrofiberscopic examination, a long white-yellowish nematode was found from the fundus region of stomach. The worm was $34.50{\;}{\times}{\;}0.84{\;}{\;}mm$ in size. and was identified as a 3rd stage larva of Pseudoterranova decipiens judging from the position of the intestinal cecum. This is the 12th confirmed case of human pseudoterranoviasis in Korea.

• 농촌의학ㆍ지역보건
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• 제5권1호
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• pp.46-48
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• 1980

A case of sparganosis was presented. Sparganosis is not infrequent tissue helminthiasis in Korea and the incidence has been evidently increased. The patient was a 50-year-old Korean male who had a habit of eating raw flesh of fresh water fish. He first noticed the appearance of two peanut-sized masses in the right subcostal region, however, the two masses enlarged gradually to a pigeon egg size during 5 years. On surgical exploration, one larva (61 cm in length and 4 to 6 mm in width) from two masses was extracted. It was moved actively in warm physiological saline solution.