Alcoholic beverages can be viewed as repositories of historical information reflecting agricultural environment, economic and scientific level, religion, literature and art of their country. Korean Alcoholic beverages are based largely on rice, which have been developed in the following order: Takju, Cheongju and distilled spirits, Soju. They are closely related with the development of agriculture and historical levels of science and technology, and thus can be seen as symbolizing economic and political changes as well as rises and declines throughout the culture's history. The present review assessed the past and present flows of Korean alcoholic beverage culture, which has had a significant influence on the mental world of Korean people, based on literature concerning the history of food in Korea. Another focus of the study was a discussion on the future transmission and refining of Korean alcoholic beverage culture, which is undeniably informed by the Korean people's unique imagination and cultural sense.

This study was conducted to evaluate changes in food consumption during the 1950's on the basis of articles that reflected national policy and changes in society during that time period. Many factors are involved in the development and changes in food consumption culture, and these factors can affect each other. As a result, the process involved in the development of food consumption culture acts as a living system. This study evaluated the food consumption culture during the 1950's because this period was subjected to obvious influences that may explain the modern food consumption market logic and commercialism. Changes in the national food consumption are dependent on natural changes such as income enlargement or cultural exchange with a foreign country. Accordingly, food consumption during the 1950's was influenced by changes in economical, social, and political needs. In addition, the influx of surplus agricultural products from the United States had an adverse effect on local agriculture and resulted in an increased external dependence on food during the 1950s. Moreover, the import of raw materials and simple manufacturing techniques led to the development of an industrial food processing industry that enabled accelerated mass production of food at a low-price. Furthermore, the importation of surplus agricultural products from the United States that were used as the raw materials for foods that had traditionally been produced domestically led to an increased burden and qualitative decline in the local food-service industry. Taken together, the results of this study indicate that during the 1950's fresh food began to be replaced with processed foods in Korea.

This study was conducted to evaluate the food habits and nutrient intake of preschool children by investigating their food and snack consumption. To accomplish this, a food habit questionnaire and dietary intake survey was administered to 148 children between 2 and 6 years of age (average 4.8 years). According to the Kaup index, the underweight, normal, overweight and obesity levels of the subjects were 4.7, 60.1, 26.4, and 8.8%, respectively. In addition, the total energy intake met the EAR (1433.94±369.70kcal), whereas the protein, iron, phosphorus, vitamin B and vitamin C levels exceeded the EAR and the RI. Furthermore, the nutrient intake profile revealed that the mean caloric value of breakfasts consumed by preschool children in Daegu (403 kcal) was significantly (p〈0.001) higher than that of preschool children in the Gyeongbuk area (271 kcal). Additionally, preschool children in Daegu (382.96±255.79kcal) usually consumed significantly (p〈0.01) less food than those in the Gyeongbuk area (413.82±275.43kcal). The preferred snacks among subjects (in descending order) were milk, bread, fruit, potato or sweet potato and cookies. The mean score of the Food Habit was 3.72±0.35 out of 5, although the score of preschool children in Daegu (3.77±0.32) was significantly (p〈0.05) higher than that of children in the Gyeongbuk area (3.65±0.32). Taken together, these results indicate that there were significant differences in the Food Habit and nutrient intake level of children in Daegu and the Gyeongbuk area. Therefore, parents and caregivers should be aware of the importance of the nutritional status of preschool children and choose healthy snacks for them.

The consumption of a wide variety of food groups is considered one of the key components of nutritional adequacy. The 2005 Dietary Guidelines for Koreans includes the consumption of a variety of foods from diverse food groups as a component of a normal diet. A survey was conducted to evaluate the relationship between the dietary diversity of food groups and nutrient intake in elderly patients (age 65 and above) at a rural area in Korea (Inje). 296 subjects (111 male and 185 female) were probed in a 3 day 24-recall dietary survey. Subjects were grouped according to food group intake frequency, based on six food groups (grain, meat/fish/legume/egg, vegetable, fat/oil, dairy, fruit). Nutritional quality was evaluated according to the numbers of nutrients under EAR (Estimated Average Requirements), and MAR (mean adequacy ratios). The frequency of elderly subjects consuming a meat/fish/legumes/egg food group less than once per day was 29.4%. The frequency of elderly subjects consuming fat/oil food group less than once per day was 65.8%. The percentage of subjects who did not eat dairy food was 88.8%, and that of subjects who did not eat fruit was 57.5%. A stepwise multiple regression analysis was used to develop models relating nutritional quality to possible food group intake frequency factors. Using the number of nutrients under EAR as a dependent variable, the meat/fish/legume/egg food group intake frequency explained 9.9% of variance, followed by the grain group, fat/oil group, dairy group, and vegetable and fruit group (Model R2=0.260). For mean nutrient adequacy ratio as a dependent variable, the model R2 was 0.326. The results of this study suggest that a highly varied diet in elderly might be associated with better nutritional quality, as assessed by nutrient intake. Accordingly, dietary guidelines should take into consideration nutritional characteristics in order to improve intake from all major food groups and to provide a variety of foods in the diet.

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

The principal objective of this study was to assess the bone density and processed food intake behavior of middle-aged and elderly women in the Seoul area. The subjects were assigned to one of the following groups on the basis of BMI: namely, the underweight, normal, and overweight groups. The results are summarized as follows: The average BMI and systolic blood pressure of the three groups were 19.0, 127.3 mmHg; 22.4, 132.8 mmHg; and 26.8, 136.1 mmHg respectively. The BQI and T-scores of the three groups were as follows: 56.6, -2.50; 62.3, -2.22; 66.0, -2.03 respectively. The bone status of the three groups, in terms of the percentage of normal and osteoporosis, were 9.5%, 52.4%; 8.3% 33.0%; and 8.8%, 23.6% respectively. We noted no significant differences in processed food intake (frozen, cold and can processed food, instant and convenience store food, basic side dishes) behavior among the three groups. However, we recorded a negative value between processed food intake and bone density (BQI, T-score, %young adult, Z-score, %age-matched) generally. In particular, ramyeon (r=-0.1574, p<0.05) and cup-ramyeon (r=-0.1996, p<0.05) intake were significantly associated with the T-scores of bone density levels. The results of this study revealed that processed food intake was not generally desirable for healthy bone. Thus, practically and systematically organized education regarding a good and healthy dietary life is highly recommended.

청동합금인 우리 전통 식기 놋그릇 유기 소재의 항미생물 특성을 연구하기 위해 주요한 식중독 세균인 Salmonella spp., E. coli O157, E. sakazakii, B. cereus의 배양액을 유기, 구리, 주석, 스테인레스 스틸 쿠폰에 노출 건조 후 생균정도를 분석하였다. 이들 금속표면에서의 살균력 측정결과 Gram(-) 세균인 S. Typhimurium, E. coli와 E. sakazakii는 구리가 가장 높았고 유기, 주석표면, 스테인레스 스틸 금속표면 순으로 항균성이 높은 것으로 나타났다. 그러나 Gram(+)인 B.cereus의 살균효과는 어느 금속표면에서도 살균효과가 거의 나타나지 않았다. S. Typhimurium, E. coli와 E. sakazakii의 구리이온(Cu+2) 최소생육저해 농도는 25 ppm이었지만 B. cereus의 경우는 50 ppm으로 높은 것으로 나타났다. 따라서 구리와는 다르게 강한 경도를 갖고 있는 유기 소재를 식품제조 환경에 적용시킬 경우 Salmonella spp.를 포함한 주요한 Gram(-) 세균의 교차오염을 효과적으로 저감화할 수 있을 것으로 사료된다.

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.