The purpose of this study was to survey several aspects of health and food related behavior of college students in Wonju area. Questionnaires were delivered personally to 430 students. The 37.9% of subjects were self-boarded and 27.4% lived in their home in Wonju area. They spend 230,000 won in average per month. Male students spent money more than female students and self-boarding students spent money more than other residental type students. The 90% of subjects thought they were healthy and the 25% of subjects exercised regularly. The subjects self-recognized their body as fat were more concerning about their weight control and had more weight control experience. SeIf-boarding students tended to skip their meals and had unbalanced diet. Students who lived in dormitory tended to skip meal less. Female students showed higher scores at balanced diet, snack intake, and left meal than male students. Self recognized their body as medium showed lower scores at overeating and eating irregularly. The amount of consumption of carbonated beverage was the highest among several instant foods. The frequencies of intake of those instant foods were different by gender, residental types, and eating behaviors.

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent 60,000~100,000 won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent 4,000 ~5,000 won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about 3,000~5,000 won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

부산지역 대학생 340명을 대상으로 전통음식의 패스트푸드화에 관한 견해를 조사한 결과는 다음과 같다. 1. 조사 대상자는 남학생이 56.2%, 여학생이 43.8%, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며, 평균용돈은 16-20만원이 31.8%로 가장 많은 비율 차지하였다. 2. 패스트푸드가 식습관에 미치는 영향은 '입맛이 서구화 되었다', '지방의 과잉섭취가 되었다', '외식을 더 좋아하게 되었다', '비만가능성이 커졌다' 의 순으로 나타났으며, 성별(p<0.01)로 유의적이 차이를 보여 남학생은 입맛의 서구화, 여학생은 지방의 과잉섭취의 비율이 높게 나타났다. 3. 외국브랜드 패스트푸드점의 이용에 대한 견해는 '생각해보지 많았다' (32.9%), '이용을 자제해야 한다' (23.1%)로 나타났으며 전통음식 패스트푸드점의 이용에 대해서는 '가끔 이용할 것이다' (56.5%). '많이 이용할 것이다' (19.8%)로 나타나 빠른 시일내에 한국형 전통음식 패스트푸드업체의 개발이 필요한 것으로 보인다. 4. 국내브랜드 패스트푸드점에 대한 견해로는 '모르겠다' (32.1%), '맛이 떨어진다' (20.8%), '어쩐지 외국 브랜드보다 못하다' (13.3%)의 순이었고, 성별(p<0.01)로 유의적인 차이를 보여 맛의 차이는 여학생이, 가격의 차이는 남학생이 높은 비율로 꼽았다. 5. 전통음식의 패스트푸드점에 대한 견해로는 '전망이 있다'가 62.2%, '신속히 이루어져야 한다'가 15.5%로 나타났으며, 전통음식 중 패스트푸드화 할 수 있는 음식으로는 떡, 한과류(27%), 불고기, 음료, 빈대떡, 잡채, 갈비찜, 구절판의 순이었다. 6. 전통음식을 패스트푸드화 하는데 있어서의 문제점으로는 사람들의 인식(29.7%), 음식의 기계화와 자동화(26.2%), 정성부족으로 인한 맛의 감소(21.6%) 순으로 나타났고, 성별(p<0.01), 연령별(p<0.05)로 유의적 인 차이를 보였다. 7. 전통음식 패스트푸드점이 생기면 이용도에 관한 견해는 '가끔 이용할 것이다'가 56.5%, '많이 이용할 것이다'가 19.8%로 나타났고, 연령별(p<0.05), 주거상태별(p<0.05)로 유의적인 차이를 보였는데 연령이 많을수록 '이용치 않겠다'는 비율이 높았고, 특히 주거상태별로는 '전혀 이용치 않을 것이다'의 비율이 하숙생이 높게 나타났다. 본 연구는 유행에 민감하고 문화의 변화를 주도하며 패스트푸드를 가장 많이 이용하는 세대인 대학생들을 대상으로 우리의 전통음식을 패스트푸드화 하였을 때의 견해를 알아보고 그 전망을 살피기 위한 연구였다. 연구결과에서 나타난 바와 같이 유행의 첨단을 달리는 신세대라 하더라도 많은 비율의 대학생들이 전통음식의 패스트푸드화에 전망을 밝게 보고 있었으며 이를 위해서는 많은 문제점도 지적하였다. 이에 전통음식의 패스트푸드화와 상품화에 대한 인식이 고무적인 방향으로 변화하고 있어 앞으로 계속 그 추이를 연구할 가치가 있다고 사료된다.

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likert, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodservice operations were 3.48, 3.76 and 3.27, respectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale(over 901) were significantly higher than those of lower scaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p$lt;0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene. The schedule table for clean and sanitation was used in fifty foodservices. Those foodservices revealed significantly higher ratings than the group without the schedule table in the management procedure for equipments and facilities hygiene(p$lt;0.01). The sanitation management level of fifty nine foodservices used daily sanitation ckecklist showed higher score on personnel hygiene, equipments and facilities hygiene than those of unused foodservices group(p$lt;0.05).

눈의 형태에 적합한 콘택트렌즈 피팅상태를 얻기 위해서는 각 개인의 눈에 적합한 디자언을 가진 콘택트렌즈가 펼수적이며， 소프트 콘택트렌즈나 RGP 콘택트렌즈의 피탱상태를 결정하는 요인으로 안검의 형태와 위치가 중요하다. 안검의 형태는 특히 인종과 민족에 따라 상당히 다르며 한국인의 안검형태에 관한 연구는 미미한 설정이 므로， 전신질환과 머리 및 얼굴에 외상이 없고 안면부에 선천적인 기형이나 안검위치 에 이상소견이 없는 18-30 세 사이의 대학생 202 명(남자 102 명， 여자 100 명)을 대상 으로 안검의 형태를 사진촬영법으로 계측하고 분석하였다. 한국인의 검열길이는 서양인보다 짧으나 검열폭은 서양인과 큰 차이가 없는 것으 로 계측되었으며， 겸열의 형태는 검열의 정중션을 중심으로 가장 높고 낮으며， 검열 이 상외측으로 편위되어 서양엔의 안검형태와는 크게 다른 형태를 이루고 있었다. 상 안겹의 형태는 다른 인종과 비교하여 심하게 안쪽으로 말려있으며 상안검연은 각막 상윤부로부터 -2 위치에 위치한 형태가 많았다. 싱안검에 의한 각막덮임 비율은 상 당히 큰 값으로 계측되었으며 각막의 9-2 시 방향이 상안검에 의해 덮여있는 것으로 조사되었다. 따라서 한국언은 안검이 각막의 넓은 부위를 덮고 있고 안검의 말림정도 가 심하여 콘택트렌즈 피팅시 안검에 의한 영향이 크게 나타날 것으로 생각된다.

QFD (Quality Function Deployment) was defined by the American Supplier Institute in 1987 as a system for translating consumer requirements into appropriate company requirements at every stage, from research, through product design and development, to manufacture, distribution, installation, and marketing, sales and services. Although QFD has complex and tedious procedure to complete, it has now been in use in the world for at least 15 years because QFD enables us to catch a lot of fruitful information on the given system. The objective of this paper is to provide and analyze the trend on the choice of subject courses of university students using QFD. The data are collected by questionnaires. The samples for this study are randomly chosen from the universities in Seoul, Kangnung, and Samchok during 3 months (2000. 3∼2000.5). The results of this study will play an important role not only for service of students but also for opening of courses.

The purpose of this research is to compare the university foodservices with exterior restaurants, to investigate the fact regarding the use and the preference, to evaluate the expectation and the satisfaction of eaters, and to establish the foundation to improve the quality of the university foodservices. 2 women's universities were chosen and 300 copies of survey were distributed to the students. The data were statistically analyzed by SAS. The frequency was compared with the percentage by using Chi-square, and Spearman Correlation was calculated to see the correlation between the expectation and the satisfaction. The results of this research are as below: 1) As students move to upper grades, have enough monthly allowance, have irregular dietary habit and have snacks often and spend much time on eating, and as the BMI index is low, the survey shows that students use exterior restaurants more frequently than the university foodservices. 2) Analysis of main factor in utilizing university foodservices and exterior restaurants Is 'the taste', 'the price', 'the variety of menu'. 3) The survey also shows that the satisfaction is greater than the expectation for exterior restaurants while the satisfaction is not greater than expectation with the university foodservices. 4) The matters like 'more delicious-food' and 'more various menu' were pointed out to be improved.

부산지역 대학생 340명을 대상으로 패스트푸드점 이용실태를 조사한 결과 다음과 같다. 1. 조사 대상자는 남학생 56.2%, 여학생이 43.8%이었고, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며. 평균용돈은 16-20만원이 31.8%로 가장 많은 비율을 차지하였다. 2. 대상자 중 패스트푸드점을 이용하는 대학생이 83.3%로 남학생이 77.6%, 여학생이 90.3%, 19세이하가 88.1%를 차지하였으며, 자기집에 거주하는 학생이 87.7%, 월평균용돈의 액수에 상관없이 높은 비율의 학생이 이용하고 있었다. 3. 패스트푸드점을 이용하는 시간대는 아무 때나가 44.7%로 가장 많았으며, 저녁시간, 점심시간 순으로 남학생은 아무 때나, 저녁시간대가 많았고, 여학생은 모든 시간대에 비슷한 비율로 높았다. 또한 자기집에 거주하는 학생이 아무 때나, 저녁시간대 이용하는 비율이 높았다. 4. 1회 이용시 평균비용은 삼천원대가 가장 많았는데 남학생은 삼천원이상 비용대의 비율이 높았고 여학생은 삼천원 비용대에서 두드러지게 그 비율이 높았다. 또 연령이 높을수록 비용이 많이 들었고, 자취와 하숙생이 삼천원 이상의 비용을 이용하는 비율이 높았으며, 평균용돈이 많을수록 삼천원 이상의 비용대의 비율이 상대적으로 높았다. 5. 패스트푸드점 이용시 메뉴선택은 기호에 따라 선택하는 비율이 64.5%로 가장 높았고, 남학생에 비해 여학생이 기호에 따라 선택한다는 비율이 80.1%로 높았다. 6. 대학생들이 이용하는 패스트푸드점은 맥도널드이었으며 특히 남학생보다 여학생이 상대적으로 월등히 높게 나타났다. 연령이 낮을수록 맥도널드, 롯데리아 등을 많이 이용하였고, 나이가 많을수록 다른 패스트푸드점도 이용하는 것으로 나타났다. 이와같은 결과로 볼때 대학생들의 패스트푸드점 이용은 점점 증가하고 있고, 소비하는 비용도 많아져 가고 있어 젊은이들의 식습관에 문제가 되리라 사료된다. 그러므로 패스트푸드의 영양성을 고려한 메뉴개발 등의 노력이 필요하며 미래의 주역이 될 대학생들의 식습관에 대한 보다 심도있는 연구가 함께 병행되어야 할 것으로 생각된다.

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.