The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate 3~4 times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

A procedure for the determination of Aflatoxins in food and grains which utilizes reversed phased liquid chromatographic (LC) analysis with postcolumn derivatization by an electrochemical cell and determination with a fluorescence detector has been evaluated. The LC mobile phase was water-acetonitrile-methanol (6+2+2) with 1mM KBr and 1 mM HNO₃ which gave baseline separation for the four Aflatoxins (AfB₁, AfB₂, AfG₁, AfG₂). The electrochemical cell set at 7V, generated bromine and derivatized aflatoxins B₁ and G₁, The derivatives were detected by the fluorescence detector. The aflatoxins in naturally contaminated corn samples were isolated by three different cleanup procedures: the AOAC method I column (CB method), a rapid filtrate column (Romer's column), and an immunoaffinity column. The final extract were quantitated with fluorodensitometric TLC and the LC postcolumn derivatization techniques. The results were quite similar, however the LC technique showed less interferences and could be automated. Samples of corn, raw peanuts, peanut butter and dried dates were also analyzed successfully with this procedure.

The isolation and chemical characterization of yellow food pigments from Monascus purpureus were studied according to the compositions of media. Monascus yellow pigments were isolated and purified by solvent fractionation, silicagel column chromatography, TLC and HPLC. The retention time of Monascus yellow pigments isolated by HPLC was respectively 5 min(I) and 9 min(II) at the yeast malt extract agar(YMA) media and was respectively 4.6 min(III), 5 min(I) 5.7 min(IV), 8.3 min(V), 9 min(II) and 10.7 min(VI) at the malt extract agar (MEA) media. The structure of monascin(I), ankaflavin(II), 6,11-dihydrorubropunctatin(III), 6,11-dihydromonascorubrin(V) and unknown compounds(IV, VI) was elucidated by EI-Mass, H' and C'9 NMR, UV-visible spectrnmeter. Therefore, it was suggested that 6,11-dihydrorubropunctatin (III) and 6,11-dihydromonascorubrin(V) are new intermediates of Monascus yellow pigments.

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, 2 (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

This study presents a sociocultural study of 'traditional' as well as contemporary dietary construtions among Seoulites. It also represents the first interdisciplinary study of food between nutritional science and anthropology in Korea. This study was performed a case study based on in- depth interviews with those who were born around the Japanese occupation period and raised in Seoul experiencing radical social changes modern Korean history. The participants were mostly in their late sixties and very knowledgeable of 'traditional' foods of Seoul and the ways they were made and consumed. This interview data show the historicity of foods were used and understood differently in past and represented different understandings of, for instances, 'nature' and 'culture' of Seoulites. This study not only provides new approaches to food study but also identifies the common ground on which an interdisciplinary study of food between nutritionists and anthropologists can develop.

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.

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 study was designed to investigate clinical features, allergy-inducing substances as well as foods, and nutritional behavior of allergic patients. Sixty-eight adult male and 78 adult female patients were surveyed by using the self-developed questionnairs. The results were as follows: 1. The common target organs of allergic symptoms included bronchus, skin and nose. 2. 37.7% of the subjects did not recognize their allergy inducing substances. Among the known substances, house-dust mite, food, temperature and weather change, pollens, smoke, air pollution materials, drugs and even stress provoked symptoms. 3. As for the food allergy, a number of foods were found to be implicated in allergic reactions. These foods included pork, chicken, seafoods such as mackerel, crab & shrimp, milk, egg, peanut, apple and pupa. Symptoms and signs of food reactions included urticaria, asthma, and rhinitis. 4. The nutrition adequacy ratio (NAR) of energy was below 0.75 for male patients and about 0.80 for female patients. And 24.0% of the subjects were regarded as excellent, 31.5% as fair, and 44.5% as poor in food related behavior evaluation.

This study understands the actual conditions and problems for making traditional Korean food into the fast food. 1. Convenience to eat and nice atmosphere with friends (25%) are the best motive of visiting fast food restaurant. 2. The frequency of eating fast food is one to three times a month and the result of analysis on interrelation of human being in social anthropology represents that the fast food represents negative (-) interrelation by increasing of the age. The opinion about the fast food's nutrition is that the fast food lacks the nutrition (23.3%) and has excessive fat (40%). 3. The consumers were satisfied with the atmosphere of the fast food restaurant and unsatisfied with it's high prices. 4. The consumers' opinion on making the traditional food into a fast food was 66.4%. The consumers' opinions on traditional food to be improved are the sanitation (37.9%), the cookery (25%), the taste (11.7%), the nutrition (10.7%) and the opinions about inheritance of the traditional food is that 87.5% of people gave positive responses.

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.

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

The school food service system has been an important national policy in Korea. To find out the reference data of the school food service system, we surveyed four primary schools, one middle school, and one food service center in Nara, Japan. The results are as follows; 1. The school food service was carried out in 99.4% of primary school children and in 82.5% of middle school students. 2. The central commissary school food service system was utilized at 49.0% of primary schools and 68.5% of middle schools. 3. The expense of the system is supported partially by the student's parents and partially by the government, of which the support rate was noticed by the law of school food service. 4. The dietary content of school food service was laid down by 'The rule of the operation basis of school food service'. The menu was chosen by the 7 kinds of stepwise meetings. 5. The teachers emphasized on the food etiquette, the appreciation to the food and the personal relationship during meal, as well as on the nutritional balance. 6. We found other problems in Japanese food service system, such as the sanitary problems, the problems of the new tableware, and whether the central kitchen had less advantage than the individual school kitchen. We can conclude that the school food service system is becoming the essential part in school education, and hope to design not only economical but also educational system in Korea, with the consideration of Japanese system.

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin B1 in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

After 1960, staple food consumption pattern of Korea underwent a significant change from the former rice-barley pattern to the present rice-wheat pattern. Therefore the present staple food consumption pattern of Korea may be defined as a mixture of grain and flour consumption.

This nutritional survey was conducted from February 8 to March 10, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of urban middle-aged women living in Daegu and Pohang district. The subjects of this survey were 164 urban middle-aged women living in Daegu and Pohang Area. The completely answered questionnaires were analyzed for nutritional knowledge, food habits, nutritional attitude, food preference and nutrient intakes of urban middle-aged women. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (82.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.1%. The average nutrition knowledge score was 8.26 out of possible 15 points, and food habit score was 5.50 out of 10 points. Most of the subjects belonged to 'Fair' or 'Good' food habit group, which is considered to be relatively good. With increasing age, the percentage of perceived knowledge, accuracy, and nutrition knowledge score were getting lower. But food habit score and nutritional attitude score were getting higher at 40's women than 30's women. The correlation between nutritional knowledge score and food habit score was low (r=0.0748). The correlation between nutritional attitude score and food habit score was low, too (r=-0.0653). Food preferences for kimchi, potato, cooked rice, beef, noodle, cabbage and milk were high. Average calorie and protein intake of the subjects were 1967.4±27.8 Kcal, 75.8±1.4 g respectively. Carbohydrate, protein and fat ratio on energy composition was 63.3%:15.5%:21.2%.

This study was carried out to obtain the information concerning nutritional status, including factors of food habits of 293 men working at industry in Ulsan area. The subjects of this study were composed of 152 clerical workers and 141 physical workers. The results of this study can be summarized as follows: Average age of this subjects was 34.7 years (ranging from 21 to 52), the mean height and weight were 171.5 cm and 66.9 kg, corresponding to the BMI of 22.7. The mean food habit score was 4.4 (ranging from 0 to 9.5) and the mean nutrition knowledge score was 4.9 (ranging from 0 to 10.0) which showed significant correlations with food habit score. Dietary intake data showed the average daily intake of energy, protein, calcium and iron were higher than Korean recommended dietary allowances (RDA), vitamin A, B1, B2, niacin, ascorbic acid were lower than RDA. Among the various influential factors, nutrition knowledge, drinking, smoking and prevalence symptoms of subjects correlated with food habits significantly.

This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than 1~2 times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.