The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for 8~9 hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

This study examined 'traditional' and 'modern' food use in Korean adults. Using a 24 hour recall method, trained interviewers assessed dietary intakes of 240 subjects aged 20's to 50's living in Seoul. Depending on the cultural characteristics of foods, 495 different kinds of foods eaten by the subjects were classified into 6 (Korean, Western, Eastern, modified Korean, modofied Western, modified Eeatern) types. The foods were also divided into 3 ('main dish', 'side dish', 'others') categories. Based on these categories, the dietary intakes of the subjects were analyzed in terms of proportionate frequencies of individual food items. The most frequenctly eaten food was the Korean food (67.68%), followed by the Western (22.61%), modified Eatern (2.31%), modified Western (1.65%), and modified Korean (1.36%) foods. Regarding the main dish category, the Korean food received the highest proportion due to the Korean's frequent intake of rice. Korean style foods were the most frequenctly consumed side dish (43.97% of total food consumption). In particular, kimchi consisted of 27.4% of the foods consumed as a side dish. In the 'others' category, Western style foods obtained the highest proportion owing to coffee consumption. The results of the study indicates some methodological problems and suggests a need for further studies.

빈도측정을 고려한 삼림군집구조 조사시 관목층의 적정 조사구수를 결정하기 위하여 오대산국립공원지역 젓나무-활엽수 혼효림군집의 관목층을 대상으로 30개의 5m*5m 조사구를 설치한 후 종수-면적 곡선, performance curve 등을 적용하였다. 종수-면적 곡선에 있어서 누적조사구수의 증가율보다 출현종수의 증가율이 낮은 최소 조사구수는 6개였으며, 누적조사구수의 증가율에 비하여 출현종수의 증가율이 1/2 이하인 최소 조사구수는 11개이었다. 주요 수종의 중요치에 의한 performance curve를 작성한 결과 우점종과 준우점종의 구분이 뚜렷해지는 최소 조사구수는 5개이었으며, 준우점종 중 제 1의 준우점종이 구분되는 최소 조사구수는 10개이었다. 본 조사지를 대표한다고 할 수 있는 전체 조사구수 30개와 비교할 때, 종다양도는 조사구수 5개 이상에서 0.05 이하의 차이를 보였으며, 유사도지수는 조사구수 5개 이상에서 70% 이상, 10개 이상에서 80% 이상의 값을 보였다. 이상의 결과를 종합하면 본 조사지인 젓나무-활엽수 혼효림군집 관목층의 무작위표본추출법에 의한 5m*5m 크기의 적정조사구수는 일반적인 경우 대체로 5개, 보다 정확성을 요구할 경우 대체로 10개이었다.

Food consumption patterns are predictors of nutritional status at all age levels and vary among and between different age groups. This study was designed to asses food habits and fast food eating patterns of college students in Ulsan area through questionnaries. Data from 330 useable forms was analyzed for percent differences, frequency of consumption, and statistical significance of differences between male and female students (T-test and chi square methods were utilized). Food habit score of female students was significantly higher than of male students. The reason for using fast food chain was 'convenience' or 'good taste'. The most preferred food by subjects was noodle or dumpling and least preferred food was pizza. In general, they had a higher satisfaction scores in taste and service of fast food and lower scores in amount and price of it. From this results it appears there is a need for developing domestic brand fast food to lower the price of fast food and giving the nutrition education for proper food selections and eating patterns.

This experiment was carried out to investigate to adaptability of forage rape(Brassica napus oleifera) and the determine its proper sowing time for a second cropping on the fallow field after sweet corn yield in the Hongchon area The forage rape, Ramon wa

Hehage production, botanical composition and soil chemical characteristics were investigated Ween new pastures and old pastures during grazing seasons from May 1993 to October 1994, to find out the condition of pastures grazed by horses on Chdu. Dry matte

This study was carried on the analysis of food and nutrient intake for elementary school foodservices in Seoul. The survey was conducted through the 200 menus submitted by the 5 elementary schools in Seoul. Energy and all nutrient intakes exceeded the Recommended Daily Allowances of Koreans. Carbohydrate provided 56.32% of total energy intake; protein accounted for 16.06%; fat provided 27.62%. Total intake of food was 549 g on the average, which consisted of 90.04 g cereals, 130.17 g vegetables, 31.56 g meats, 21.63 g fishes and 200.00 g milks. The basic menu patterns were Rice+Soup (or Stew)+Kimchi, and 2 other side dishes including milk. These data underscore the necessity of developing the 'Standard Menu' for elementary school foodservices.

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC+ program in terms of 2-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

This study was undertaken to determine factors associated with infant feeding practices among highly educated Korean mothers living in Texas, USA and local populations. In both groups, infant's birth order, maternal age, prenatal education, husband's attitude, mother's attitude and infant's taking a bottle to bed were not associated with infant's feeding patterns significantly. However, there was a significant difference in initiating time for introduction of supplementary foods between Koreans and Americans. Thus Korean mothers introduced supplementary foods earlier than American counterparts. Furthermore the infant's feeding method among all participants affected the time for introducing supplementary foods significantly. Though attitude of Korean mothers toward breastfeeding was slightly more positive than that of American mothers, the prevalence of exclusive breastfeeding in Koreans was much lower than that in Americans. It might be suggested that effective nutrition education program for Korean subjects should be developed to practice breastfeeding from positive attitude and knowledge. It might be also suggested that participation of prenatal nutrition education involving fathers should be encouraged for promotion of rates of initiation and duration of exclusive breastfeeding of mothers.

도시지역(대구, 구미, 영천, 창원)에 거주하는 직장남성 420명을 대상으로 식생활에 영향을 주는 요인들과 식습관에 대하여 조사하였다. 인구통계학적 변인들과 식습관의 관계에서 직업(p<0.001)과 연령(p<0.01)이 높은 유의성을 나타내었다. 전문직, 관리직, 판매직 등의 직업은 식습관이 "좋다"라는 반응이 많이 나타났으나 사무직에서 "나쁘다"라는 반응이 많이 나타났다. 연령에 있어서 청년층보다 장년층이 식습관에 대한 관심도가 높았으며 주거형태, 배우자의 직업 유무, 월수입도 상당한 영향을 미치는 것으로 나타났다. 식생활 태도 및 건강상태를 나타내는 변인들과 식습관과의 연관성은 하루 평균 식사횟수, 평소 운동상태, 수면상태, 피로감과 생활리듬, 식사 후 소화상태, 건강상태 등에서 상호 높은 유의성(p<0.001)을 나타내어 식생활 태도와 건강상태가 식습관에 깊은 영향을 준다는 것을 알 수 있었다.

전국 6개 지역의 사과원에서 점박이응애를 채집하여, 15종의 살비제에 대한 성충과 알의 감수성을 비교하였다. 공시살비제에 대한 성충과 알의 약제감수성은 서로 비슷한 경향을 나타내었다. 약제의 종류별 감수성은 지역에 따라 다향하게 나타났는데, 지역 계통별 살비제에 대한 저항성비가 20이상인 약제들을 성충과 알로 나누어 정리하며, 성충의 경우, 수원 계통은 azocyclotin, cyhexatin, fenbutatin-oxide에 대하여, 대전 계통은 dicofol, fenbutatin-oxide에 대하여, 청주 계통은 dicofol에 대하여, 진주 계통은 cyhexatin, dicofol, fenbutatin-oxide에 대하여 높은 저항성을 나타내었다. 알의 경우는 수원 계통은 bifenthrin, clofentezine, hexythiazox, tetradifon에 대하여, 군위, 청주, 광주 계통들은 bifenthrin에 대하여, 대전 계통은 amitraz, bifenthrin에 대하여, 진주 계통은 amitraz, bifenthrin, clofentezine, dicofol, tetradifon에 대하여 높은 저항성을 나타내었다. 그러나, abamectin, chlorfenson, fenpyroximate에 대한 약제감수성은 채집 지역에 관계없이 실내 감수성 계통과 차이가 없었다.

우리나라에서 분리된 곤충병원성선충들의 지역농림해충에 대한 병원성은 선충의 종류와 대상해충에 따라 차이가 있었다. 한림산 Steinemema sp.와 함양산 Heterorhabditis sp.를 배추좀나방유충 한마리당 3, 6, 12, 24마리 처리한 결과, 여과지상에서 각각 51.8%, 77.8%, 96.3%, 100%와 50.0%, 74.1%, 96.3%, 98.1%의 치사율을 얻었고, 케일잎에서는 44.4%, 63.0%, 76.1%, 94.5%와 79.7%, 81.6%, 94.4%, 100%의 치사율을 얻었다. 구당 (13,27)300,000마리 농도로 배추밭에 처리한 결과 14일후 한림산 Stemermema sp. 는 72.0%, 함양산 Heterorhabditis sp. 는 84.1%의 방제기를 보였다. 이화명나방유충은 높은 농도에서는 차이가 없었으나 50~200마리/ml의 낮은 농도에서는 함양산 Heterorhabditis sp.(47.3~100%)가 한림산 Stelnemema sp.(34.3~83.3%) 보다 효과적이었다. 밤바구미와 복숭아명나방유충에 대하여 유충 한 마리당 10, 20 마리의 산칭산 Stemernema sp. 와 함양산 Heterorhabditis sp. 를 처리하여서는 각각 50.0%와 80.0%와 90.0%, 70.0%와 90.0%, 90.0%와 100%의 치사율을 얻었다. 유충 한 마리당 10, 20 마리의 선충을 처리하였을때 노랑털알락나방유충은 포천산 Steinernema sp.에 대하여 매우 감수적이었으나(96.7%~100%) 동래산 Steinernema sp.에서는 낮은 치사율을 보였다.(63.3%~76.7%)

경기지역과 다른 지역에서 생산된 쌀의 米質의 차이를 규명하기 위하여 추청벼를 10분도로 도정한 후 형태학적, 지방, 단백질, 전분 등의 특성과 texture에 대하여 조사한 결과는 다음과 같다. 발의 千粒重, 粒長, 粒幅, 粒두께, 長幅比 및 색깔은 재배 토양에 따라서는 약간의 차이를 보였으나 경기지역과 다른 지역간에는 유의적인 차이가 인정되지 않았다. 지방 및 단백질의 함량에서도 재배토양에 따라서는 다소 차이가 인정되었으나 지역 간에는 유의적 차이가 거의 없었다. 무기질 함량은 magnessium과 calcium에서는 차이가 없었으나, phosphate, potassium 및 sodium은 경기지방에서 약 1% 정도의 약간 높은 유의차가 인정되었다. Amylose와 호화응집성, amylograph 특성 등은 재배토양에서 약간의 차이가 나타났으나, 지역간에는 유의차가 거의 없었다. Textrography특성에서는 경기지역에서 재배한 쌀이 약간 높았으나, 유의적인 차이는 인정되지 않았다.

The purposes of this study are to classify farm area and to develop farm system by region. The factor analysis was used as a main analysing tool to approach these purposes in this study. The farming of Kyung-Ju area in cropping sector is classified into 11 cropping systems. The distribution of specialized regions is very distinctive by the cropping systems. The specialized regions resulted from this analysis are different by factor. An efficient means to raise agricultural competitive power is to realize farm specialization by region according to productivity factor.

Apple is most favorable fruit in Korea, and apple farmland has been increased before and after the agreements of Uruguay Round and apple is considered as one of strategic agricultural goods. Especially expansion of apple farmland is concentrated in Kyungpook region because of the suitable climate and its market share is about 70 percents in 1992. But in tree age of apple, although newly and replanting area is increasing, the rate of old orchards is higher than that of other regions. In varieties of apple, it is concentrated in Fuji and is forecasted to increase in the future. The amount of apple production of Kyungpook region is 480 thousand tons, that is concentrated in Wui-sung, Young-ju and An-dong. The quantity of apple production per 10a. is 1,315kg, that is low level compared with that of America and Japan, and the gap of technology among farmers is heavily. The difficulties of apple farming in Kyungpook region are summarized as follows. first, the lack of mechanization and facilities due to the small scale of farmland, second, lack of rural labor force, third, concentration on Fuji apple varieties, fourth, low productivity of apple farming.

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

This study was made in order to find out the relationship between the psychological soundness and the eating attitude influenced by eating disorder, and the summary of the results are as follows; 1. Almost all of the surveyed girls were in the criteria of standard weight, however they regard themselves more obese than what their actual body shape normally shows. It shows that they want a further slimmer body shape than the standard one (p=0.0000). 2. Tangable relationship was observed between such variables as her own acknowledged body type, eating attitude influenced by eating disorder and the psychological soundness. The more the girls think themselves slim the higher the score of eating attitude becomes (p=0.0000) and the lower the anxiety score becomes (p=0.0044). 3. Significant relationships was found between the obesity and the eating attitude influenced by eating disorder (p=0.0001). For the underweighted girls the high score of eating attitude influenced by eating disorder was observed, and it shows the increasing degree of eating disorder risk for them.