This study was undertaken to assess eating out behavior and factors in food choices of 369 college students in Kwangju. 47.1% of subjects ate out at least once a day and lunch was the most frequent meal for eating out. Eating out expenditure was significantly associated with student's allowances. Significant differences were observed in frequency, expenditure of eating out and related factors in food preference between male and female students. Taste was the most considered factor but nutrition was the least considered in food selection of respondents. Among male respondents, the most important nutritive factor was protein followed by calorie and vitamin. However, female counterpart regarded calorie as the most important nutritive factor affecting food selection. Tendency of increased vegetable and fruit consumption was noted in subjects over past a few years. It might be suggested that effective nutrition education for college students be implemented to improve and develop eating out behavior related to nutrition in food selection.

We have improved the control and driving system of 16' reflector at Kwanak Observatory at Seoul National University, by completing encoder unit, and by developing programs for correction of errors resulting from hardware defects. The hardware defects of this telescope system are the large backlash and the nonuniform tracking and pointing. The telescope pointing accuracy for RA is improved to a few arc minutes, and that for DEC is several tens of arc minutes. The guiding error is improved to 0.7 arcsec/minute, allowing up to 3 minutes exposure for CCD imaging under typical seeing conditions at the Observatory.

We have carried out measurements of 1.2-1.6GHz radio interferences around Seoul Radio Astronomy Observatory located in the campus of Seoul National University. We received interference signals using a pyramidal horn antenna and measured its power using a spectrum analyzer with 1MHz resolution after ~60dB amplification. In order to check the spatial characteristics, we made observations at every 30∘ 30∘ in azimuth at elevation of 30∘and60∘ 30∘and60∘ . Also, in order to check the temporal characteristics, we repeated the all-sky observations five times at every six hours. The results may be summarized as follows: (1) There are strong (≥−20dBm) (≥−20dBm) interferences between 1.2 and 1.4GHz. Particularly strong interferences are observed at 1.271 and 1.281GHz, which have maximum powers of -0.34dBm and -0.56dBm, respectively. (2) The characteristics of the interferences do not depend strongly on directions, although the interferences are in general weak at high elevation and in east-west direction. (3) The interferences appear for a very short (≤0.01s) (≤0.01s) period of time, so that the average power is much smaller than the maximum power. Strong interferences with large (≤−49.0dBm) (≤−49.0dBm) average power have been observed at 1.271, 1.281, 1.339, and 1.576GHz. At these frequencies, the interferences appear repeatedly with a period of ≤0.1s ≤0.1s By analyzing the observed power, we find that, for the strongest 1.271GHz interference, the average intensity is −171dBW/m2/Hz −171dBW/m2/Hz and that the maximum intensity is −122dBW/m2/Hz −122dBW/m2/Hz . If this interference is delivered to the detector without any shielding, then its power would be much greater than the rms noise of a typical line spectrum. Therefore, it is important to shield all the parts of receiver carefully from radio interferences. Also, without appropriate shielding, the sensitivity of a receiver could be limited by the interference.

The issue of health and nutritional wellbeing becomes one of the utmost concerns for the welfare of the elderly in a society of increased aging populations. This study was conducted to assess nutritional state and to identify possible dietary factors that might influence health and nutritional state of the free living elderly women. Two hundred sixty two elderly women, aged 60-90 who are actively participating in a continuing education program for the elderly in Seoul area, were interviewed using a dietary habit questionnaire and a 24-hour recall. Anthropometric measurements such as heights, weights, body mass index, and tricep skinfolds and dental status were significantly different between the two age groups, 〈75 and ≥ 75 years of age. Sixty eight percent of the subjects were using nutritional supplements regularly, in the descending order of vitamin-mineral supplements(40%), botanicals(27.6%), tonic drinks(16%), and health foods(13.2%). For hot beverages, our study subjects drank coffee (33.6%) and green tea (17.9%) frequently, followed by doongulae, job's tears, citron and kyulmyung tea. With regard to micronutrients, vitamin C intake was found to be lower in the group aged over 75 compared to that below 75 (p〈0.05). Calcium intake was significantly higher among the elderly with good dental status followed by the groups with gingivitis, denture, and missed teeth with poor chewing abilities (p〈0.05). The amount of personal spending money was found to be a significant contributing factor (p〈0.05) to the energy and nutrient intake in an individual. The results of the present study can be applied to the identification of the possible factors that might intervene the aging process, to the planning of the nutrition education program, and to the development of health food products for the promotion of health and nutrition of the elderly women.

The purpose of this study is to investigate the drinking patterns and behaviors of Yangsan College students. Data were collected by a self-administered survey from the subjects, of which male students were 336 and female 165. The results of this study were as follows: 1. With regard to attitude toward drinking, 93.1% of the male subjects and 84.3% female subjects reported to have favor for drinking while only 9.3% of the subjects against drinking. 2. Those who reported to have at least a drink everyday were 13.3% of the subjects. For drinking frequency subjects who reported once in two or three day were most popular(21.9%). The frequency of drinking alcohol was associated positively with amount of discretionary money the students have. 3. For amount of drinking, 42.5% of subjects responded that they were able to drink soju at least one bottle per occasion. Data showed a high positive correlation between drinking frequency and financial costs they spent to drink. 4. The reasons subjects gave to drink included social gatherings after school or student activities (40.1%), change of mood(16.5%), and personal cerebration(16.5%). 5. The most popular place for the subject to go for a drink was neighborhood pubs(43.5%), followed by bar or pubs at downtown(28.3%) and nearby campus(12.2%).

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.