Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices 280~290 g, soups 155~170 g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies 40~60 g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices 220~250 g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.

온도 및 기주종류별 담배거세미나방의 난 및 유충발육에 미치는 효과를 조사하였다. 담배거세미나방 난과의 부화율은 온도에 관계없이 천연기주에서 100% 부화하였으나, 인공 사육용 갱지에서 약 65-87%로 온도가 높아질수록 부화율은 낮아지는 경향이었다. 난기간은 , 및 에서 각각 약 4.4일, 3.9일 및 3.0일 이었으며, 기주간에는 차이가 없었다. 유충발육기간동안 유충무게는 와 의 경우 발육초기에는 고구마 잎을 식이한 유충이 무거웠으나 중기이후에는 콩잎과 들깨잎을 식이한 유충이 무거웠다. 하지만 의 경우 유충발육 12일까지 고구마잎에서 사육된 충이 다른 기주에서 사육된 충보다 무거웠는데, 이는 가 와 32에 비해 저온으로 유충의 발육속도가 상대적으로 느렸기 때문으로 여겨졌다. 유충의 사망률은 온도별로는 에서 가장 높았고, 에서 가장 낮았다. 하지만 기주별 사망률은 일정한 경향이 없었으며, 유충발육이 진행될수록 사망률이 증가하는 경항이었다. 유충기간은 에서 약 23.6-30.4일, 에서 18.6-22.3일 및 에서 약 14.5-18.0일로 온도가 높아질수록 유충기간이 ？아졌으며, 기주별로는 콩잎에서 가장 짧았고 다음이 들깨잎 및 고구마잎 순 이었고, 인공사료에서 가장 길었다. 난과 유충의 발육임계온도는 각각 평균 약와 였다.

The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.

Retrospective study on the comparison of outbreaks of food poisoning for food hygiene in Korea and Japan. The average value of morbidity rate by year in Korea during the period of 1971 to 1992 was 2.9 per 100,000 population, and that of Japan was 29.1. The mean value of mortality rates in case of food poisoning by year in Korea was 2.33%, and that of Japan was 0.07%. When compared the rates of morbidity and mortality between Korea and Japan during the same period, the morbidity rates of Japan were much higher than those of Korea (p$lt;0.0l). However, mortality rate of patients in Korea were much higher then those of Japan (p$lt;0.01). Resulting from comparative observation of food poisoning by preparing facilities between Korea and Japan. The highest list the places where the outbreaks occurred was home-made foods accounted for 48.8% of the total cases in Korea and that of Japan was restaurants accounted for 33.0%. Causative foods in Korea, the most common incrimination vehicles were seafood, meat and animal products and grain and vegetables, including mushroom. However, in the case of the common incrimination vehicles Japan were unknown and other foods, seafood, vegetables and meat and animal products etc.. Food poisoning of pathogenic substance in Korea were 60.9% of bacterial food poisoning of the total cases showing that Vibrio species, Salmonella spp., Staphylococcus app., pathogenic E. coli, Clostridium app. and other app. were 33.3%, 26.2%, 16.3%, 5.3%, 0.4% and 18.5%, respectively. On the other hand, in Japan, major causes were Vibrio app. (45.7%), Staphylococcus app. (23.7%), Salmonella app. (16.8%), pathogenic E. coli (3.8%), Clostridium app. (0.2%) and other app. (9.6%).

This study was designed to investigate food consumption patterns and nutrient intakes of college students, divided into subgroups of normal weight men (no.=140), normal weight women (no.=101), and underweight women (no.=155) by body mass index. Frequency of food eaten, nutrient intakes from each meal, percentages of RDAs, and nutrient densities were analyzed using 24-hour recall records. It was very interesting in these results as follows. Normal weight men ate on the whole more frequently than other groups. Underweight women had higher intakes of nutrient than did normal weight women. However normal weight women consumed food of greater nutrient density than did other college students. Consequently, it is desirable to suggest nutrient density of food than learn RDAs for adequate diet in nutritional education programs.

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed dishes. We conducted the secondary analysis from '93 Korean National Survey. Mainly informations about 2-day food records were used to investigate dish intakes and to compare different food patterns by area. Amounts of total daily intakes of dishes per capita are 1,741.46g in nationwide, 1,722.03g in large city, 1,712.46g in small city, 1,808.73g in rural. The dish consumed in largest quantities per capita per day is the rice which amounts is 481.67g, 27.66% of total intake. Fruits and cabbage were consumed in large quantities too. Kimchi made of cabbage have the highest number of frequencies. Number of frequencies in rice, fruits, and milk showed high, too. Dish groups are classified by the cooking method. Some dishes in several dish groups have small number of frequencies and small amount of quantities. Some dishes in the top list are not included in the 30 dishes list. There should be some studies about validity and reliability of the dish list, using individual dietary assessment methods.

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed foods. We conducted the secondary analysis from '93 Korean National Nutrition Survey. Mainly informations about 2-day food records were used to investigate food intakes and to compare different food patterns by area. Amounts and frequencies of food intakes are on the list by the order of contributing amounts and frequencies. Amounts of total daily intake of food per capita are 1,054g in nationwide, 1,076g in large city, 1,049g in small city, 1,017g in rural. The major foods consumed in large quantities were rice, kimchi, milk, in nationwide, large city, and small city and rice, kimchi, Korean radish in rural. The intake frequency of kimchi, rice, and basic seasonings as garlic, green onion, salts, soy sauce et al, were higher than other foods in all area. However, there are need for further researches to investigate individual dietary intake and seasonal variation of intakes. Also, food consumption patterns for different groups considering age, sex, area should be studied.

The contents of articles on nutrition in life cycle, health and disease in the Korean daily newspapers were analyzed for the evaluation of the trends in nutrition information in mass media. Among 922 articles pressed from January 1960 to June 1996, articles on nutrition in life cycle were most frequently appeared, which is followed by articles on nutrition in disease, health foods and other related food and nutrition informations. There was a deep contrast in that the proportion of articles on nutrition in life clyle decreased from 58% in the 60's to 33% in the 90's, and those of nutrition in disease, and health foods increased from 23% and 5% in 60's to 34% and 18% in 90's, respectively.

The purpose of this study was to evaluate the important changes and the trends in Korean newspaper articles related to 1) food habits and food consumption patterns 2) nutrition, health and diseases 3) food safety and policy. The method used in this study was content analysis of the articles pressed in Donga ilbo and Choseun ilbo from January 1960 to June 1996. Among the total 1814 articles, those on nutrition, health and disease were 922 (50.8%), food safety and policy were 490 (27%) and food habits and consumption patterns were 402 (22.2%). The articles related to food habits and consumption patterns dealt with four contents, food habits reformation, changes in food consumption patterns, nutritional status and food habits. The frequencies of food habits content were highest (51.1%) and especially increased in 1980's and 1990's as the concerns on health and pursuit of convenience were increased. Most of contents related to food habits were health and longevity diet (44%) and eating out (27.5%). The percentile of food habits reformation, the changes in food consumption patterns and nutritional status were 20.1%, 18.4% and 10.0%, respectively. The contents of food habits reformation were most interested in 1960's when food shortage and poverty prevailed. Nowadays, the major subjects of food habits reformation were changed to the problem of wastage and the use of our agricultural foods. The frequencies of change in food consumption patterns were gradually increased from 1960's (7 item) to June 1996 (34 items). And the most of contents related to nutritional status were focused on suffering from food shortage especially in 1960's.

Television food advertisement is the most effective way to reach to consumers with food and nutritional informations and affect their eating behavior. Therefore, 218 food commercials were reviewed using video tapes and copies to know the present food product trends, food messages they transmit and define misleading food commercials. Messages were focused on the benefit of health promoting substances they contain, especially for functional food components, fortified nutrients, food safety focused on food additives, convenience and differentiation with other products. Overnutrition on specific nutrients could be expected due to nutrient fortified products and misleading of food commercials were also noted. Regarding trends, guidelines provided by television broadcasting company shoud be fortified in the connection of Food Hygine Law and supervision committe should reinforce the food company to summit data for the approval of their advertisement claims. Nutrition educational spot program shoud be produced and broadcasted for the public to protect the consumer from food faddism in near future.

건강식품 및 원료의 유효성분 및 위해요소 조사분석에 관한 연구의 기초조사로 건강식품에 대한 소비자의 의식조사를 실시하였다. 건강식품에 관한 이용실태 조사와 건강식품에 대한 객관적 지식정도 조사로 구성된 설문지를 이용하여 서울, 경기 지역에 거주하는 방문 및 협조가 가능한 20세 이상의 일반 소비자 1000명을 대상으로 1995년 10월부터 96년 2월에 걸쳐 직접 방문하고 설문지를 배부하여 설명한 후 조사대상자가 직접 기입하게 하는 방법으로 조사하였다. 882부를 회수(회수율 88%)하였으나 이중 불완전한 응답 23부를 제외한 859부(유효회수율 86%)를 SAS프로그램을 이용하여 통계처리하였다. 조사대상자의 사회경제적 여건에 대하여는 단순빈도와 백분율을 구하였고 교차표를 이용하여 결혼 여부, 월수입, 교육정도 등의 사회 경제적 여건과의 통계적 연관성을 파악하였다. 건강식품에 관한 이용실태 조사결과로는 응답자의 58.8%가 건강식품을 사용한 경험이 있었으며 68.2%는 건강식품의 효능을 믿는다고 응답하고 있어 건강식품에 대한 관심도가 매우 큰 것으로 나타났다. 건강식품에 대한 가장 큰 기대효과는 전체적 건강유지에 도움을 주는 것(59.8%)이라고 응답하였으며 가장 큰 부정적 견해로는 과대선전(52.1%)이라고 응답하였다. 건강식품에 대한 정보 선택 경로로는 주로 친지의 권유나 소개(30.6%)로 이용하고 있었으며 우리나라 식품법에서 건강보조식품의 등록관리사실은 63.7%가 모르고 있다고 응답하여 응답자의 과반수 이상이 건강식품의 행정적 관리사실에 무지한 것으로 나타났다. 건강식품의 등록관리 사실을 알고 있는 건강식품의 종류로는 로얄제리(22.7%), 스쿠알렌(16.0%), 정제어유(15.1%), 유산균(10.6%), 알로에(8.8%)순으로 나타났다. 건강식품과 약품(또는 한약)과의 차별인식 조사결과에서는 응답자의 84.2%가 건강식품과 한약이 다르다고 생각하면서도 가장 잘 알고있는 건강식품의 종류와 약품(또는 한약)의 종류를 묻는 두 문항에 모두 인삼(22.7%, 41.7%)을 가장 많이 응답하여 전체적으로 건강식품과 약품의 구별을 제대로 하지 못하는 것으로 나타나 이를 위한 계몽과 교육이 시급함을 알 수 있었다.

건강식품 및 원료의 유효성분 및 위해요소 조사분석에 관한 연구의 기초조사로 건강식품에 대한 소비자의 의식조사를 실시하였으며 1차적으로 건강과 식습관에 관한 소비자 의식구조에 대하여 분석하였다. 설문지를 이용하여 서울, 경기 지역에 거주하는 방문 및 협조가 가능한 20세 이상의 일반 소비자 1000명을 대상으로 1995년 10월부터 96년 2월에 걸쳐 직접 방문하고 설문지를 배부하여 설명한 후 조사 대상자가 직접 기입하게 하는 방법으로 조사하였다. 882부를 회수(회수율 88%)하였으나 이중 불완전한 응답 23부를 제외한 859부(유효회수율 86%)를 SAS프로그램을 이용하여 통계 처리하였다. 조사 대상자의 사회경제적 여건에 대하여는 단순빈도와 백분율을 구하였고 교차표를 이용하여 결혼 여부, 월수입, 교육정도 등의 사회경제적 여건과의 통계적 연관성을 파악하였다. 조사결과 건강유지를 위해 가장 중요하게 고려하는 사항으로는 식습관(39.8%)이라고 답하였으며 93.9%가 식습관에 의해 질병에 걸릴 수 있다고, 97.1%가 식습관에 의해 질병이 치료될 수 있다고 믿고 있어 건강과 식습관이 매우 밀접한 관계가 있음을 인식하고 있었다. 가장 염려되는 질병으로는 암(30.6%), 성인병(14.1%), 사고에 의한 질병(12.6%), 비만(10%) 순이였고 식습관에 의해 발병할 수 있다고 믿는 질병의 종류에는 당뇨병(35.6%), 비만증(22.4%), 고혈압(12.8%), 변비(12.7%), 암(7.9%) 순이였으며 식습관에 의해 치료할 수 있다고 믿는 질병의 종류에는 당뇨병(40.1%), 비만증(25.9%), 변비(16.5%), 고혈압(7.4%), 암(3.3%) 순으로 나타나 당뇨병과 비만증은 식습관과 매우 밀접하다고 인식하고 있는 반면 가장 염려되는 암에 대해서는 큰 기대를 하고 있지 않는 것으로 나타났다.

서울 종로구 소재 탑골공원에 모여 있는 남자 노인을 대상으로 식사에 대한 일반적인 사항, 건강 및 균형된 식사의 유무를 조사한 결과는 다음과 같다. 1. 조사 대상자의 연령은 70대가 가장 많았으며 학력은 초등 학교 졸업, 전직업으로는 노동 및 농부가 대부분이었다. 아들과 함께 사는 남자 노인이 56.1%였으나 노인 부부 가구 27.3% 및 독신가구 9.1%를 보여 남자 노인 부부 및 독신 가구의 비율이 매우 높았다. 한달 용돈으로 5만원 이하를 사용하는 노인이 가장 많았다. 2. 남자 노인의 41.5%가 불규칙적인 식사를 하였고 이 가운데 대부분이 먹을 것이 없거나 돈이 없어서 점심을 굶는 비율이 높았다. 노인의 식사 준비는 며느리, 부인, 본인, 딸, 복지시설의 순서로 하였으며 식사 준비시 부인이 남자 노인의 식성을 가장 많이 고려하였고, 며느리와 복지시설이 가장 고려하지 않았다(p〈.05). 남자노인의 식사 횟수는 함께 식사하는 사람에 따라 유의적 차이(p〈.01)를 보여 동거하는 가족과 함께 식사를 할 경우 하루 3회 규칙적인 식사를 하였으나, 독신가구를 형성하고 있는 노인의 식사는 매우 불규칙하였다. 3. 완전의치 및 무치 노인이 32.4%를 차지하여 남자노인의 치아상태가 매우 좋지않았으며 이들은 저작 장애를 보였으나 자연치 노인의 대부분은 식사시 문제가 없었다(p〈.05). 노인의 만성질병은 관절염, 소화불량, 고혈압이 비교적 많았고 변비, 당뇨병, 심장병 등도 있었다. 질병에 대한 식이요법보다는 치료약을 복용하는 사람이 더 많았으며 식이요법을 하지 않는 주된 이유는 '먹고 싶은 것을 먹는 것이 더 좋다', '식습관의 변화가 어려워'로 나타났다. 조사 대상자들의 건강보조식품의 섭취 빈도는 매우 낮았으며 다섯 가지 기초식품군에 해당하는 식품들이 건강에 좋은 영향을 미친다고 하였으며, 건강유지를 위하여 즐거운 마음으로 균형된 식사를 하고 운동을 하는 것이 바람직하다고 하였다. 4. 조사대상자의 식습관은 보통수준으로 판정되었으며, 양로원과 같은 복지기관에서 생활하는 노인의 식습관이 가장 좋았고 딸이 식사준비를 할 때 낮았으며(p〈.05), 노인의 식성을 고려하여 식사준비를 할 때 높았고 식성이 고려되지 않을 경우 낮았다(p〈.001). 스스로 건강하다고 생각하는 남자 노인일수록 식습관 점수가 높았다(p〈.001). 5. 아침 식사를 규칙적으로 하는 노인이 77.5%였으며 식사시 식품의 배합을 고려하거나 규칙적으로 녹황색 채소 및 과일을 섭취하는 조사 대상자는 매우 드물었으며 고기·생선·계란 및 콩 등의 단백질 식품, 우유, 과일, 해조류식품이 건강에 유익하다고 알고 있으나 실제 섭취 빈도는 낮았으며, 특히 우유의 섭취가 매우 저조하였다(p〈.01). 이상과 같은 결과로 탑골공원에 모여 소일하는 남자노인이 비교적 건강하였고 식습관이 보통 수준이었음을 알 수 있었다. 그러나 노인 혼자 식사할수록 불규칙한 식사를 하였고 식습관이 좋지 않았다. 대체적으로 결식 특히 점심결식 비율이 다소 높았는데 그 이유는 식욕이 없거나 경제적인 여유가 없어서로 나타났다. 이러한 문제점들을 개선하기 위하여 우리 나라에서도 미국의 'Lunch program'과 같은 노인 영양프로그램을 개발하여 식사의 동기유발을 불러일으키고 최소한 하루의 한끼는 저가의 균형잡힌 식사를 할 수 있는 제도를 만들어야 하겠다.

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study tried to set the direction for developing baby food by investigating the conditions of weaning status and mothers perspectives on weaning. According to the result of this study, the average period when interviewees began weaning of their infants is 4.1 months and finishing period of weaning is 14.2 months on average. The frequency of consuming commercial weaning food is once a week. As high as 88.4% and the fruit juice was mainly used as the starting weaning food. The consumtion rate, more than once a day, is as high as 60%, they use commercial weaning food for convenience, especially when they are out. The 65% of surveyed group show rather dissatisfactory view about the commercial weaning food, and wanted improvements and changes. Interviewees wanted to obtain the information on baby food sold in the market and how to prepare baby food through technical literatures, and they frequently relied on commercial baby food due to its convenience. The most desired type of baby food was semi-solid paste in a disposable package that can be stored at room temperature.