The purpose of this study was to estimate the relationships between dietary factors and the stress perception levels of College students. A survey was conducted in June, 2010, targeting 332 college students in Gwangju. General environmental factors, stress perception levels, dietary behaviors, and dietary action guide performance of the subjects were evaluated by questionnaire, and food intakes was determined by the 24-hour recall method. The results are summarized as follows.: The score of frequency experiencing was 45.1±16.9 for male students, and 47.0±16.7 for female students. The importance scores were 50.8±18.5 for males, and 53.3±18.7 for females. The total score for dietary action guide performance was 39.6±7.2 for males and 40.6±6.5 for females. Nutrient intake levels were evaluated based on dietary reference intake (DRI), revealing energy intakes to be 68.5% EER in males and 73.9% in females. The mean intakes of nutrient were 54.2% RI for calcium, 73.6% RI for riboflavin, and 51.2% RI for vitamin C but 203.6% AI for sodium, which indicates an imbalance in nutrient intake. Analysis of the correlations between stress perception levels and dietary factors, scholarship achievements, financial problems, future problems, value senses, and family relationships revealed significant correlations with general environment factors, dietary behaviors, Dietary action guide performance, and nutrient intakes (p＜0.05). The higher the stress perception levels of the students, the higher the energy, coffee and alcohol intake, which predicts that appropriate stress control in college students will lead to better dietary habits. It is expected that the results above will be used as basic data for the development of proper nutrition education programs and stress control strategies.

The purpose of this study was to examine the current status of patents related to dietary life of the elderly in Korea. Using Korea Intellectual Property Rights Information Service, patents registered between 2002 and 2013 were searched with the key words including 'elderly or the aged' and 'food, meal, or dietary life.' The search results showed 1,438 patents, and 500 patents meeting the research purpose were selected and analyzed. They were divided into two categories: 'patents on foods' and 'patents on products and services related to dietary life.' The former was further divided into four subgroups as follows: foods for health promotion, foods for disease prevention, foods for the people with difficulty in swallowing and masticating, and others. Also, the latter was divided into products or services. The results showed that patents on foods accounted for about 90%, of which the patents on foods for health promotion were ranked as the highest (40%). The number of patents on products and services related to dietary life was relatively small, indicating that the technology development has been focused on foods. Therefore, the technology for products and services related to dietary life should be actively developed as well as that for foods to improve the quality of life for the elderly in the future.

This study was conducted to investigate the effects of 10-week dietary education on elementary students in an after-school program in Seoul. Participants were 20 1-2 grade students and 283-6 grade students, and the dietary program consisted of dietary education and activities focused on children’s levels of understanding. The results were as follows: Total participant’s food habit scores and nutrition knowledge significantly increased (p<0.05) after dietary education. Food habit and nutrition knowledge scores of lower grade participants (grade) increased desirably (p<0.05). Meanwhile higher grade participants’ (grade) food habit scores also changed (p<0.05), but their nutrition knowledge scores were changed. Boy’s food habit scores significantly changed (p<0.05), whereas girl’s food habit scores did not change significantly. Further, female participants’ nutrition knowledge scores did not changesignificantly after education. Participants’ obesity knowledge scores significantly changed after the education (p<0.05), but their attitudes on obesity increased insignificantly. Lower grade participants’ attitudes on obesity significantly and desirably changed (p<0.05), whereas higher grade participants’ attitudes on obesity changed insignificantly. Girl’s knowledge and attitudes on obesity significantly and desirably changed (p<0.05-0.01). This study revealed the correlation between food habit scores and attitudes on obesity (p<0.01), demonstrating that participants with high food habit scores have advisable attitudes on obesity. The result of this study shows that lower grade participants’ food habit scores, nutrition knowledge, and attitudes on obesity changed desirably after dietary education. Therefore, this study promote the development of adequate nutrition education and materials focused on lower grade students and the need for systematic and continuous dietary education programs based on elementary school.

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

베이비붐 세대는 현재와 미래에 영향력 있는 주 소비계층 으로 기존 노인세대와는 차별화된 식행동을 보이고, 다양한 라이프스타일로 새로운 시장을 형성할 것으로 예측되는 바, 본 연구에서는 예비노년층인 50대 베이비부머 세대 여성들 을 대상으로 현재의 건강과 생활습관, 식습관 상태, 그리고 식생활 행동 양식 및 미래 식생활 요구도를 조사, 분석하였 다. 본 연구결과를 요약하면 다음과 같다. 1. 조사 대상자의 평균 연령은 52.6±2.3세이었고, 대부분 고 졸 학력(63.1%)에 핵가족 형태(76.1%)를 이루고 있었으며, 58.8% 가 아파트에 거주하고 있었다. 전업주부는 39.0%이었고, 29.7% 가 종일제 직장을 갖고 있었으며, 한 달 수입은 200만 원 미 만이라고 응답한 사람들이 44.3%로 가장 많았다. 현재의 삶 에 대해 8.1%만이 불만족하다고 응답하였고, 스트레스 정도는 75.6%가 약간만 느낀다고 하여 스트레스가 매우 심하거나(11.5%), 거의 없다(12.9%)는 비율보다 훨씬 많았다. 2. 조사 대상자들의 BMI는 59.0%가 정상군이었으나, 38.2% 가 체중 과다 및 비만으로 평가되었다. 현재 응답자의 2.8% 만이 흡연을 하고 있었고, 비음주자가 63.0%로서 음주 및 흡 연률은 높지 않은 것으로 나타났다. 그러나 과반수에 가까운 42.9%의 응답자는 규칙적인 운동을 하고 있지 않다고 하였 고, 정기적으로 건강검진을 받고 있다고 응답한 사람은 78.0% 이었다. 3. 식생활 습관을 평가한 결과, 100점 기준 본 조사 대상자 의 평균 점수는 70.6±11.8점으로 ‘보통’군에 속하였다. 식습 관 점수는 교육 수준(p<0.01), 소득 수준(p<0.01), 가족 형태 (p<0.05), 삶의 만족도(p<0.001), 스트레스 정도(p<0.001)에 따 라 유의적인 차이를 보였다. 또한 건강 및 생활습관 요인 중 흡연(p<0.05)과 음주(p<0.05), 규칙적 운동 실시 여부(p<0.001), 정기적인 건강검진 유무(p<0.05), 수면시간(p<0.05)과 관계가 있어 건강한 생활습관을 가진 사람들의 경우, 식습관 점수가 유의적으로 더 높았다. 4. 하루 3끼 결식률은 아침, 점심, 저녁식사 각각 18.2%, 1.1%, 5.2%이었다. 외식 빈도는 월 1~3회(32.4%)와 주 1~2회 (28.5%)라는 응답이 많았다. 식재료 구매 횟수는 55.7%가 1주 에 1~2회 정도라고 하였으며, 주로 구매하는 물품은 채소와 과일, 육류와 같은 식재료로서(79.6%), 응답자의 84.0%가 직 접 집에서 반찬을 만들고 있었다. 가정 내에서 식사를 준비하 는 사람은 주부 본인인 경우가 91.3%로 가장 많았고, 평균 식 사 준비시간은 1시간 내외이었다. 5. 미래 식생활 요구 형태를 조사하였던 바, 나이가 들면서 가장 어려울 것으로 예상되는 가사일인 식사 준비(49.4%)가 문제가 되는 이유는, 조리하기가 점점 귀찮아지기 때문(55.2%) 이었으며, 향후 노인이 되었을 때는 46.4%만이 본인들이 직 접 조리하여 먹겠다고 하였다. 실버타운을 포함한 노인복지 시설에서의 급식에 대하여 영양사가 계획한 건강한 음식이 고(40.7%), 식사 준비에서 해방될 수 있을 것이라는(36.3%) 긍 정적인 반응이 있던 반면, 시설급식을 원하지 않는 이유는 노 인복지시설에서 살고 싶지 않거나(48.8%), 시설급식이 맛이 없을 것이라는 선입견도 31.3%나 되었다. 국이나 반찬 배달 전문업체에 대한 인지도 조사 결과, 조사 대상자의 60.1%는 이미 알고 있었고, 응답자의 39.9%가 향후 이러한 배달식업 체로부터 국이나 반찬을 정기적으로 배달하여 먹을 의향이 있다고 하였으며, 학력이 높을수록 배달식을 이용하겠다는 경향이 높았다(p<0.05). 배달식업체를 이용할 경우, 국과 반찬 모두 구입하겠다는 응답자는 33.3%이었고, 가능한 지출금액 은 38.9%가 10~15만 원을, 26.8%는 5~10만 원이라고 응답하 였다. 배달식을 이용할 경우 고려하는 사항으로는 위생(43.7%), 영양(28.7%), 맛(18.4%), 가격(6.3%), 회사의 인지도(2.9%) 순 으로 나타났다. 이상의 결과들을 종합해볼 때 베이비붐 세대는 경제발전 과 건강 및 교육 수준의 향상, 그리고 이에 따른 사회․문화 적 욕구의 상승 등으로 인해 식생활 형태에서 기존의 노령 세대와는 다름을 알 수 있었다. 일례로 본 연구에서 지적되었 듯이 많은 응답자가 식사 준비를 귀찮아하고 있음에 따라 외 식을 하거나, 편이식품을 구입하여 집에서 간단히 조리해 먹 겠다는 경향을 보이고 있다. 가족관계 및 사회경제적인 다양 한 요인들로 인해 가정 내 식생활 패턴이 변화되고 있는 것이 다. 이러한 라이프스타일의 변화에 맞추어 가정에서 짧은 시 간에 간편하게 조리할 수 있는 가공식품이나 반찬 전문 서비 스 사업, 조리에 대한 부담과 시간을 덜어주는 배달 메뉴의 이용은 앞으로 새로운 트렌드를 형성해 나갈 것으로 전망된 다. 현재 노년 여성과 현 중년 여성의 이러한 여러 상황의 차 이를 고려하고, 베이비붐 세대의 식생활 가치 및 식생활 행동 에 초점을 맞추어, 고령화시대에 중요한 위치에 있지만 상대 적으로 연구가 이루어지지 않은 이들 세대에 대한 적절한 식 생활 모델의 개발이 이루어져야 한다고 사료된다.

인간의 수명이 늘어나면서 필연적으로 사람들의 관심은 단순히 오래 사는 것에서 건강하게 오래 사는 것으로 변화 하여 장수 요인을 탐색하기 위한 연구들이 많이 진행되었 다. 특히 고혈압과 식습관(Lee 등 2009), 대사증후군과 영양 소 섭취(Lee & Kwon 2010) 등 질병 유무와 노인들의 식습 관과의 관계를 조명하여 특정 질병이 있는 노인과 대체적 으로 건강한 노인의 식습관 특성 및 영양 섭취 패턴을 규명 한 연구들도 많이 진행되어 전반적으로 노화와 식생활에 초점을 맞춘 연구들이 많이 진행되어 왔다. 본 연구는 특정 질병에 초점을 맞추는 대신, 대표적 장수지역인 전라남도 일부 지역에 거주 중인 노인들의 전반적인 신체적․정신적 기능의 유지 정도를 파악하고 이를 바탕으로 군집분석을 수행하여 기능 원활 노인과 기능 약화 노인을 구별하고, 이 들 노인들의 식생활 특성을 파악하고자 하였으며, 연구의 결과는 다음과 같다. 1. 기능원활정도를 인구통계학적인 부분과 연계하여 살펴 보았을 때, 기능이 원활한 노인들과 기능이 약화된 노인들의 연령 범위는 동일하였으나, 기능약화집단 노인의 평균연령이 7세 정도 더 높았다. 이는 전반적으로 노화가 신체적․정신 적 기능에 미치는 영향이 매우 크기 때문으로 사료된다. 기능 원활집단의 남성비율이 기능약화집단의 2배에 달하였으며, 기능원활집단 노인의 학력이 더 높고 문맹률이 더 낮은 것으 로 나타나, 문맹률과 노인의 신체적 정신적 기능 원활 정도가 서로 관련이 있을 것으로 추정해 볼 수 있었다. 기능원활집단의 배우자 동거 비율과 독거 비중이 높았으며, 기능약화집단 의 자식 동거 비율이 높았다. 두 집단의 경제 수준, 종교, 출 생순위, 자녀 숫자에는 차이가 없었다. 2. 과식 여부, 식욕 상태, 소화 상태, 편식 여부는 두 집단 간에 통계적으로 유의한 차이가 없었으나, 평소 과식하는 노 인의 비율이 8.3%, 식욕이 저하된 노인의 비율이 13.0%, 소화 상태가 불량한 노인의 비율이 10.4%, 편식을 하는 노인의 비 율이 14.0% 정도로 나타나, 이들 노인에 대한 지속적인 영양 관리와 모니터링이 필요할 것으로 보인다. 3. 기능약화노인들에 비해 기능원활노인들의 김치와 생 채소의 선호도가 높았는데, 이는 노인들의 저작운동 원활정 도와 연관이 있는 것으로 사료된다. 전체적으로 음료 중 물 과 커피의 선호도가 높았으며, 기능약화 노인의 간식 및 외 식 빈도가 기능원활 노인에 비해 유의하게 더 낮았다. 특히 외식빈도가 주 3회 미만인 응답자가 전체 노인의 59.2%이 며, 외식 종류에 대한 질문에 이 노인들의 대다수가 응답을 하지 않아 많은 노인들이 외식을 전혀 하지 않는 것으로 판 단된다. 4. 비타민과 무기질을 비롯한 각종 건강기능식품의 복용에 있어서는 섭취하는 노인이 30% 미만으로 그리 높지 않았으 며, 기능원활 노인들의 건강기능식품 섭취 비율이 기능약화 노인들의 섭취비율보다 훨씬 높게 나타났다. 건강기능식품의 복용과 노인들의 기능 유지 간에 관계가 있을 수 있음을 짐작 해 볼 수 있으나, 응답한 노인들의 숫자가 작고 건강기능식품 의 정확한 종류 및 복용 기간 등을 알 수 없어 본 연구에서는 결론을 내리기 힘들다. 향후 이 부분에 있어서 연구가 진행된 다면 노인들의 신체적․정신적 기능 유지와 관련 있는 건강 기능식품을 통해 노인들의 기능 유지 및 개선에 도움이 될 수 있을 것이라 생각된다. 건강기능식품 복용 동기는 친척이 나 아는 사람의 권유가 가장 높아, 의사나 약사 등 건강기능 식품에 대해 보다 정확한 정보를 전달할 수 있는 사람들의 권유가 이에 크게 미치지 못하는 것으로 나타났다. 5. 주요 100가지 식품의 섭취 빈도 조사 결과, 기능약화 노 인들은 48가지, 기능원활 노인들은 46가지 식품을 주 1회 이 상 섭취하고 있는 것으로 나타났는데, 이 중 열거된 채소 및 해조류 총 18가지 중 샐러드를 제외하고는 모두 주 1회 이상 섭취하고 있는 것으로 나타나, 채소류 섭취가 매우 빈번함을 알 수 있었다. 기능원활 노인들은 잡곡밥을 흰쌀밥보다 더 자 주 섭취하고 기능약화 노인들은 흰쌀밥을 더 많이 섭취학고 있어서 다소 차이가 있음을 알 수 있었다. 동물성 단백질 식 품의 경우 등푸른 생선은 기능약화 노인들이, 쇠고기탕/국류, 오징어/낙지/한치류는 기능원활 노인들이 더 즐겨 먹는 것으 로 나타났다. 육류 및 어패류에 비해 콩 및 된장류의 섭취 빈 도가 훨씬 높아, 된장/청국장은 평균 하루 1회 정도는 섭취하는 것으로 나타났다. 이상의 연구 결과를 바탕으로 전라남도 거주 노인들의 신체적 정신적 기능원활 정도에 따라 식생활 패턴에 어느 정도 차이가 있음을 알 수 있었다. 노화와 비례하여 노인들 의 신체적 정신적 기능 유지 정도가 감소하기는 하였지만, 기능원활로 판명된 100세 이상 노인들과 기능약화로 판명 된 70대 노인의 식생활을 보다 세밀하게 연구하고, 코호트 연구를 통해 70대의 기능약화 노인들과 기능원활 노인들의 식생활 패턴을 앞으로 계속 관찰한다면 곧 다가오는 고령사 회에서 노인 의료비를 경감하고, 건강한 노년을 희망하는 많은 사람들에게 식생활 지침을 마련해 줄 수 있을 것이라 생각된다.

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Lowpractice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

Korean culinary culture is traditionally studied through the analysis of foods ingested. However, this study attempts to dialectically reinterpret Korean culinary culture through its relationship to Korean literature. In our study we consider culinary culture prior to the development of scientific techniques and economic growth related to food as "dietary lifestyle of the innocent world" and time since then as "the dietary lifestyle of the experience world". The former represents a simple means of survival without food processing (the "slow food" world), while the latter represents the "fast food" or processed food culture as a modern concept. People living in the age of economic growth and overflowing individualism have lacked an organic life and an opportunity to commune with nature. As a result, they have returned to values of the past, seeking the "slow food" culture to benefit their individual health. A series of return processes, however, were transformed into "the dietary life style of the higher innocence," called "a well-being dietary life style" involving a new healthy conception passing through the dietary life style of the experience world. Therefore, the purpose of this study is to investigate the dietary lifestyles of the "innocent" world and the "experience" world based on dialectic concepts. Individual concepts of "thesis" and "antithesis" are applied, as well as the developmental concept of "synthesis" for the way both symbolic worlds changed to "the dietary lifestyle of the higher innocence" and formed complementary relationships to each other.

본 연구는 생활 속의 녹색식생활 실천의 중요성을 알고 실생활에서 실천하게 하는 데 목적을 두고, 종래의 영양적 측면에만 한정되어 있던 식생활에서 벗어나 개인, 가족, 사회로 관점을 확대하고 환경, 건강, 배려 등 핵심가치를 통합한 총체적이고 계획적인 녹색식생활교육 프로그램을 개발하고 적용하였다. 프로그램의 구조는 생활에서 직면하는 다양한 문제들에 대해 도덕적으로 이치에 맞게 판단해서 최선의 결정을 한 후 행동으로 이르게 하는 ‘실천적 추론 과정’을 적용하고, 구체적으로 실천하고 수행할 수 있도록 ‘체험중심학습’ 위주로 구성하고자 하였다. 가정과 교육과정 및 성취기준 분석 결과 교과서를 재구성하여 녹색식생활 실천을 위한 다섯 가지 실천적 문제를 추출하였으며, 실천적 문제 해결 방안으로 총 24차시의 녹색식생활 수업과정안이 개발되었다.실생활과 접목된 주제 선정, 다양한 학습자료의 수집, 특별교실 활용 확장, 학생체험 위주의 수업, 가정생활 및 가족에 대한 관심 등을 적용한 결과, 학생들은 지속가능한 삶의 의미 및 녹색식생활의 필요성과 가치에 대한 획기적인 의식 변화가 있었으며 환경, 건강, 배려 면에서 고루 향상된 실천 결과를 보였다.

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

In this study, a survey was carried out on 208 students at middle schools in Gyeonggi-do through May 1 to July 20, 2011, with the purpose of figuring out how eating attitudes of middle school students affect their psychological achievement and self control. The results were as follows. First, the effect of eating attitudes on the psychological achievement of middle school students demonstrated that regular dietary life, dietary life and health had a statistically significant positive effect on psychological achievement. Second, the effect of eating attitudes on self control in middle school students showed that balanced dietary life, dietary life and health had a statistically significant positive effect on self control. The above findings confirmed that regular and healthy dietary life connected directly with health, which was a factor that makes them think positively about psychological achievement. Besides, for eating self control, as balanced dietary life in eating attitudes was important. And as this had a positive effect on their self control, could improve their eating attitudes. Consequently, the regular eating attitudes and balanced dietary life in eating attitudes of middle school students can make their psychological achievement and eating self control for the nutrition and health care.

This study is a survey of regulatees' perception on main contents and enforcement effect of the Act, the retailers at food stores within Green Food Zone, for the effective enforcement of “The Special Act on the Safety Management of Children's Dietary Life” legislated in 2008. Percentage, frequency analysis, and T-test are derived from the survey carried out to the 175 retailers at food stores within Green Food Zone, across the country except Jejudo, for the two months March and April of 2011. The survey results are as follows. Over 80% of the respondents are aware of comprehensive policy for child food safety and the enforcement of 'the Special Act' and considering the rate of satisfaction on food safety information provided by government, over 90% of the respondents, virtually most of them, are satisfied. The rate of awareness of Green Food Zone is about 80% and that of outstanding business for children is about 50%, showing little perception of it. The comparison of the survey result of 2011 with that of 2010, which have the same questions to the retailers within Green Food Zone, still indicates a need for enhancement of understanding on absolute standard, though it showed fairly better improvement in general. Several proposals are given in this study based on the survey results, which will contribute to the children food safety and health improvement in the end.

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

This study attempted to identify differences in Korean food consumption behaviors between groups of Japanese consumers segmented in accordance to their food-related lifestyles. This study was performed to provide Korean food service companies basic information to implement a strategy for the globalization of Korean food. As a result of the empirical analysis, the food-related lifestyles of Japanese consumers were deduced to the following four factors: "health and safetyoriented lifestyle", "palate and safety-oriented lifestyle", "economic efficiency-oriented lifestyle", and "simplicity-oriented lifestyle". Further, as a result of the cluster analysis, food-related lifestyles were classified into the following three groups: "a group highly interested in food-related life", "an economic efficiency-oriented group", and "a simplicity-oriented group". Second, there were significant differences in demographic characteristics and the characteristics of Korean food consumption behaviors between the groups. Third, also in a comparison of satisfaction with and loyalty to Korean restaurants with crucial attributes during the selection of Korean food, there were significant differences between the groups. Therefore, it is necessary to develop various Korean food products that will cater to Japanese consumers in accordance with each segmented group.