현재 미국 및 유럽에서 공정시험법중 하나로 인정되고 있는 표면시험법을 사용하여 유기물과 함께 또는 유기물없이 세균만 건조된 식품접촉 표면에 서의 살균소독제 유효성에 대한 정보를 제공하고자 식품접촉표면으로 사용되는 스테인리스, 폴리프로필렌 및 실리콘에 Escherochia coli ATCC 10536 또는 Staphylococcus aureus ATCC 6538을 접종하고 살균소독제로서 염화벤잘코늄, 차아염소산나트륨 또는 에탄올을 20 ℃에서 5분간 처리하였다. 그 결과, 각 표면의 종류는 살균소독제의 유효성에 큰 영향을 미치지 않았으며, 200 ppm 농도의 염화벤잘코늄 및 차아염소산나트륨은 유기물질이 존재할 경우 생균수를 4 cfu log10/carrier 이상 감소시키지 못하였으나, 40% 에탄올은 생균수를 4 cfu log10/carrier 이상 감소시키는 것으로 나타났다.

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to makc menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the Survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu developmεnt process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select thε menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items werε rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce， rice pizza, grape pie， rice & grape ice cream, grape chocolate, and rice roll cakes.

It is well understood that developing new drugs is one of the highest value-added businesses in a country; however, the current governments' spending in pharmaceutical research and development(R&D) is minimal in Korea. This paper suggests that different governmental bodies should take in charge of different stages of the R&D process in order to maximize the use of limited government research funding. First, during the initial phase of the drug development, including clinical trials, the Ministry of Education, Science and Technology is the most appropriate governmental organization to support the research. For later procedures such as supporting the industries for exporting developed drugs, legislative approvals, and building infrastructure for future clinical trials should be supported by the Ministry of Knowledge and Economy and the Ministry of Health and Welfare along with the Korea Food and Drug Administration(KFDA). The KFDA, which is the main governmental agency approving newly developed drugs in the market, will need to take a crucial responsibility in the initial phase of the pharmaceutical R&D by guiding the industries with timely and proper information. As a first step, it is recommended to set up and operate a center for supporting new drugs, so that the industries can facilitate the development of marketable drugs which meet customers' needs. Later, in order to expedite the process of exporting and getting approvals of the newly developed drugs from foreign countries, it is necessary to develop new approval system, which includes introduction of the Good Manufacturing Practice (GMP), mandatory validation system, and education program for supporting expertise. Lastly, the KFDA needs to take an active role in developing Korean pharmaceutical industries by communicating with other foreign governments with regards to the globalization of the Korean pharmaceutical industries. For example, as a follow up after the Free Trade Agreement(FTA), active discussion on GLP of Mutual Recognition Agreement(MRA) with the United States of America, should be seriously considered.

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

The purpose of this study was to investigate the effect of cooking activities on the unbalanced dietary food habits of elementary school students and develop the effective cooking activity program for the improvement of unbalanced dietary behaviors as well as the food intake and menu acceptance. The subjects of this study were 256 elementary school students. The cooking activity group and control group were consisted of 128 students of 3rd & 5th grader each. Both cooking activity and the control group took the same 1-hour nutritional theory based class for 10 sessions. Only Cooking activity (CA) group took additional 10 sessions of 1-hour cooking class. Programs for cooking activity were developed and 10 cooking activity sessions were taken place for 4 months. The questionnairs were used to evaluate the effect of the cooking activities over the intake of food group, unbalanced dietary behavior, eating attitudes, menu acceptance before and after the completion of all the cooking activities. Cooking activities affect the unbalanced dietary behaviors and the intake of food groups. Fish, cereals, milk products, fruits, potatoes, vegetables were more eaten by CA group than control group. Eating attitudes and unbalanced dietary behaviors of CA group are also improved significantly than control group. From these results, it was concluded that cooking activities had the positive effect on the improvement of unbalanced dietary food habits over vegetables, cereals, fish, milk product and fruits as well as the unbalanced dietary behaviors of the elementary school children.

본 연구는 2000년 12월에서 2007년 5월 사이 태안조간대에서 참굴(Crassostrea gigas)과 바지락 (Ruditapes phillippinarum)의 먹이원을 평가하기 위해서 굴과 바지락의 소화기관 내용물 속의 식물플랑크톤의 종 조성과 더블어 수증과 퇴적물의 식물플랑크톤의 군집조성을 격월로 조사했다. 조사기간 동안 수온은 7℃에서 23℃로, 염분은 34PSU에서 35PSU로, 각각 관찰되었다. 수중의

균형대체모형은 시장에 대한 외생적인 충격의 효과를 분석하는데 매우 유용한 분석 모형이고 그러한 이유 때문에 정부정책에 대한 효과 분석에도 빈번하게 이용되어 왔다. 거의 대부분의 균형대체모형을 이용한 선행 연구가 완전경쟁적인 시장을 가정하였다는 사실은 많은 경험적인 연구가 가공식품 시장은 불완전 경쟁구조라는 사실을 보여주고 있다는 점에 비추어 볼 때 가공식품 시장에 적용하는 데는 그 모형상의 한계 또는 결과에 대한 해석상의 한계를 안고 있다고 해야 할 것이다. 이 논문은 가공식품 시장에 적용할 수 있는 과점시장 균형대체모형을 이론적으로 제시하고자 하였다. 과점시장에서는 완전경쟁시장과 달리 공급곡선이 존재하지 않지만, 적절한 가정이 수반된다면 과점시장의 균형을 분석할 수 있는 공급관계 곡선을 도출 할 수 있다. 이 논문이 기존의 과점시장 모형에 관한 연구에 기여한 점은 과점시장의 균형점에서 공급탄성치가 도출이 가능하다는 것을 보여준 것이며, 과점시장의 공급탄성치는 시장구조 파라미터와 수요탄성치로부터 독립해서 존재하지 않는다는 점을 입증한 것이다. 이 논문에서 균형대체모형을 통해 제시한 보조금정책 분석 방법은 조세정책에도 그대로 응용될 수 있으며, 가공식품 산업 이외에도 1차 산품을 가공하는 다른 산업에도 적용될 수 있을 뿐만 아니라 환경오염과 관련된 이슈에도 적용이 가능하다.

In this study, the relationships among obesity, food behavior, and personality traits were studied in male and female elementary school children. The obesity rates were calculated via the measured heights and weights of the subjects. Food behavior was surveyed via a questionnaire. Personality traits were evaluated using an authorized personality test. The obesity rates in the child subjects in this study were 34.1%in the male children, and 28.7% in the female children, and the rates of underweight were 18.2% in the males and 28.7% in the females. The percentage of obese children was slightly higher in the male population than in the female population. With regard to food behavior, the females evidenced significantly higher points than the males, particularly on the items designated 'slow eating' and 'stop eating upon satiety'. Among the personality traits assessed herein, which included emotional stability, general activity, sociability, masculinity, responsibility, reflectiveness, and superiority, the females evidenced significantly higher sociability scores than the males. The personality traits did not appear to be significantly associated with the obesity rate. However, the obese children scored lowest on all personality traits among the three groups. In terms of the relationship between food behavior and personality traits, children with high stability, sociability, responsibility, and superiority also had significantly higher food behavior scores. These results imply that the maintenance of good food behavior may enhance stability, sociability, responsibility, and superiority in children.

In this study, we assessed college students' consumption values with regard to a seaweed functional food, and compared differences between the respondents' purchasing intentions and their educational levels. A self-administered questionnaire was designed and distributed to college students in Daegu/Kyungbook province. A total of 288 questionnaires were collected, and the total response rate was 96.0%. The results demonstrated that purchasing intention influenced all five consumption values. The high purchasing intention (HPI) group evidenced greater functional value, social value, emotional value, conditional value, and epistemic value than was observed in the low purchasing intention (LPI) group. However, individuals' educational levels, as related to food, influenced only the functional value and epistemic value. These results demonstrate that college students' consumption value in terms of seaweed functional foods is affected by purchasing intentions and educational experience.

The principal objective of this study was to assess the effects of food involvement moderating the relationship between food choice motives, including health concerns, weight control and ethical concern, and fruit consumption. A total of 290 questionnaires were completed. Moderated regression analysis was utilized to assess the relationships among variables. The results of the study showed that the results of data analysis also indicated good model fit. The direct effects of health concerns on fruit consumption were statistically significant in Models 1 and 2. However, the direct effects of ethical concern on fruit consumption were statistically significant in Model 3. As had been expected, the interaction of ethical concerns and food involvement exerted a significant effect on fruit consumption in Model 3. However, the interaction of health concern and food involvement, as well as weight control and food involvement exerted no significant effects on fruit consumption. Moreover, ethical concerns about fruit consumption exerted a significant negative effect at the low level and a positive effect at the high level of food involvement, except in cases in which the level of food involvement was medium. The results of this study revealed that fruit marketers should attach importance to the interaction effect of food involvement in order to better understand the elements of market demand and customer loyalty.

The purpose of this study was to evaluate the elementary students’ knowledge, attitudes, and practice for food hygiene and safety. A self-administered questionnaire was developed and offered to 375 elementary school students throughout the Seoul region. The results of the survey were as follows: First, the knowledge, attitudes, and practice were not at satisfactory level. The scores of children's knowledge, attitudes, and practice were 67.42%, 3.83, and 3.81 out of 5 point scale, respectively. Second, knowledge, attitudes and practice levels were significantly different according to demographic characteristics. The lower grade-students had significantly higher scores for knowledge (p<.05), attitudes (p<.05) and practice (p<.01) than higher gradestudents, suggesting that food hygiene and safety education is more effective in younger students or that repeated education is needed for higher grade-students. Third, knowledge, attitudes and practice levels were significantly correlated each other. These results suggest that the education programs for food hygiene and safety should be developed for, as well as implemented in, lower elementary school grades.

The objective of this study was to investigate the consumption pattern of snacks-containing trans-fatty acid in adolescents living in the Kwang-ju area of Korea, and to analyze the relevance toward their eating behaviors, body composition, nutrient intakes, and consumption frequency of snacks-containing trans fatty acid. A survey questionnaire was developed in order to investigate general environmental factors, eating behavior, nutritional knowledge, and the consumption frequency of snacks-containing trans fatty acid. A total of 312 middle school students were surveyed. The collection rate was 97% and ultimately 282 cases were analyzed. Anthropometric measurements, body composition data, and nutrient intakes were also collected. The consumption frequencies for snacks-containing trans-fatty acid were negatively correlated with food behavior scores (p〈0.01) however, pocket money and snack intake frequency per day were positively correlated with consumption frequency. Also, snack consumption frequency had some correlation with the subjects' anthropometric measurements and body composition data such as total body water (p〈0.01), body protein (p〈0.01), body minerals (p〈0.01), and skeletal muscle mass (p〈0.01). Finally, the consumption frequency of snacks-containing trans fatty acid was significantly correlated with calcium intake (p〈0.05), it also showed correlations with vitamin A, retinol, β-carotene, and folic acid intake, although statistical significance was not verified.

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

This study examined the cultural dietary habits as well as attitudes toward food, within other life pattern elements, of students living in Gwangju City and Chonnam Province, Korea. Questionnaires from 1,000 student respondents were analyzed. The survey consisted of questions regarding physical condition and health status, dietary consciousness, food preference, knowledge of food and nutrition, and dietary culture. The results showed that 1.6% of the students considered their own physical condition to be extremely poor, and 2.7% and 2.1% also considered their father's and mother's physical conditions as extremely poor, respectively. Among the respondents, 18.3% were smokers and consumed an average of 14.8 cigarettes per day. With regard to their dietary habits, the students answered that they preferred to eat meals with friends rather than with family members, fruit was chosen for eating over health food supplements, and there was very little participation or interest in various food and cultural festivals. The female students had a tendency to alleviate mental stresses by eating, while the male students performed more physical activity to deal with stress. The female students also preferred cereal, fruit, fast food, and sweetened foods more than the male students. Between the smokers and non-smokers, significantly more non-smokers chose fruit (p<0.01), ethnic foods (p<0.05), and sweetened foods (p<0.05) as compared to the smokers. Body mass index (BMI) had significant positive correlations with soft drink (p<0.01), health food supplement (p<0.01), and alcoholic beverage (p<0.001) consumption, while BMI was negatively correlated with cereal (p<0.01), fruit (p<0.001), and sweetened food (p<0.01) intake. The health status of students was positively correlated with their father's health status (p<0.01), mother's health status (p<0.001), and BMI (p<0.05), as well as cereal (p<0.001), high protein side dish (p<0.01), fruit (p<0.01), vegetable (p<0.01), and traditional food (p<0.001) intake. The average body weight for female students was approximately 5 kg less than the Korean Nutrition Society's standardized weight, therefore, it is strongly recommended that measures be taken to develop a systematic nutrition education program that would help those students who often unintentionally skip breakfast or go on extreme diets to improve body image.