This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

A nutrition education program for teachers and caregivers of the preschool children can be most effective when it is based on a comprehensive needs assessment dealing with sociodemographic factors, dietary habits, and nutrition. The purpose of the present study was to investigate current dietary habits and nutrition knowledge of the teachers and caregivers of the day-care centers. Two hundred forty two teachers and caregivers were administered a questionnaire which was designed to ascertain informations on sociodemographic data, dietary habits and nutrition knowledge. Dietary habits of the teachers were found to be significantly different by sociodemographic variables; breakfast skipping/meal irregularities (age, p=0.011); frequency of snacking (education level p=0.031); preference for salty taste(age, p = 0.000, marital status p=0.038); preference for sweet tarte (age p=0.009); preference for vegetables (income level p=0.050); frequency of eating out (age p=0.028, marital status p=0.001); frequency of coffee drinking (age p=0.019). Daycare center teachers' nutrition knowledge level was found to be less than adequate expecially on nutrients that are liable to be deficient in young growing children and their food sources. Proportions of the teachers who answered correctly to the questions on foods rich in vitamin A, iron content of milk, bioavailability of calcium in plant foods were as low as 20.2%-54.5%. The most frequently used sources of nutrition information were mass media such as TV, radio, newspaper and magazines. Only 2.9% of the subjects reported that they obtain nutrition information from health professionals such as nutritionists/dietitians, physicians, and nurses. These findings are applicable at the planning and implementation stages of various nutrition programs for the improvement of dietary habits and nutrition knowledge of the teachers and caregivers of the daycare centers. Further studies are needed to investigate the effects of teachers' dietary of habits and nutrition knowledge on food habits of young growing children.

A study was conducted to determine contamination status of fish sold at wholesale market in Seoul. A total of 79 samples (35 different kindry fish) were collected from the wholesale market. E. coli and coliform group bacteria were cultured and tested for sensitivity against antibiotics. The results are summarized as follows; 1. E. coli was isolated from 23 out of 79 samples (29.1%), and coliform groups from 53 out of 79 (67.1%). 2. Of coliform group, Citrobacter freundii was the most common and Enterobacter cloacae was the next. 3. 23 E. coli strains isolated from fishes were resistant to Oxacillin, Erythromycin and Lincomycin, meanwhile 23 E. coli strains were sensitive to Cefoperazone, Ceftazidime, Imipenem, and Ciprofloxacin.

MM진도(Modified Mercalli Intensity) V이상의 한반도 지진자료에 의거하여 서울 수도권일원 (위도 37.0^{circ}~37.8^{circ} N, 경도 126.5^{circ}~127.5^{circ} E) 의 확률론적인 지진위험도가 점지진원방법에 의해 추정되었다. 전지진자료를 이용하여 추정된 지진위험도는 비교적 완전하다고 여겨지는 조선시대이후의 지진자료를 이용하여 추정된 지진위험도보다 더 낮다고 추정되었다. 수평지반가속도 0.1g 이상의 파괴적인 지진은 90% 초과확률로서 전지진자료와 조선시대이후의 지진자료가 이용되었을 때 각각 500년과 200년 기간에 발생한다.

A survey of 28 school foodservice establishments in Seoul and Kangnung was undertaken and detailed information was collected from 3,590 elementary school students. Childrert's satisfaction with the quality of school food was evaluated by questionnaires. It was measured by assessing 15 variables. Statistical data analysis was using SAS package program for descriptive analysis and T-test. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.4%), provincial areas (40.0%) and in isolated areas (20.0%). Children seemed to be generally satisfied with the food served, with the lowest score of milk. Mean wastes for soups and Kimchi were found to be larger than those for milk and side dishes. The major reasons for leaving leftover were 'dislike the food (27.4%)'>'too big portion size (23.6%)'>'food is not tasty (19.2%)'>'low appetite (17.6%)'>'food is too overcooked or undercooked (3.9%)'>'food is not hot enough (3.2%)' in order.

기존 연구 문헌의 고찰로 서울시 야생조류상의 현황 및 관리방안은 다음과 같이 결론지을 수 있다. 1. 서울시 야생조류상에 대하여 물새와 산새를 모두 연구한 결과가 아직 발표되지 않아 정확한 현황은 파악하기 어려우나 번식기에는 약 40 여종, 겨울철에는 40여종이 서식하는 것으로 볼 수 있으나, 앞으로 정교하며 지속적인 모니터링이 필요하다. 2. 도시림 뿐만 아니라 주변의 패치를 동시에 고려한 통합적 접근방식(intergrated approach)으로 도시림을 연구하여 관리해야 할 것이다. 3. 도시림의 면적은 도시림에 번식하는 야생조류의 종 수에 큰 영향을 미치는 지배적인 인자로써 도시림이 더 이상 다른 토지이용 형태로 전환되지 않도록 관리하는 것이 가장 기초적인 관리 지침이다. 4. 대면적의 숲이 세분화 될 경우, 여름철새의 번식에 지장이 있을 수 있으므로 대면적 숲의 세분화를 막아야 하며, 가능한 한 생태통로(eco-corridor)로 세분화 된 숲을 연결할 수 있는 기술을 개발해야 할 것이다. 5. 도시림에 생육하는 임목 중 대경급 임목은 나무구멍을 둥지자원으로 이용하는 조류의 중요한 은신처와 둥지이므로 대경급 임목을 대신할 수 있는 인공새집의 설치는 나무구멍을 둥지로 이용하는 조류의 번식 종 수를 높이는 방법이다. 또한, 도시림이 시민에 의해 과도하게 이용될 경우, 관목층이 제거되어 관목층을 둥지자원으로 이용하는 조류의 서식에 불리한 조건을 제공할 수 있으므로 등산로 주변에 관목성 수목을 밀식하여 등산로의 확폭과 파괴를 막아야 할 것이다. 풍부한 먹이 자원을 제공하기 위하여 관목층 보호를 꾀하고 임목의 조림과 무육에 힘써야 할 것이다. 6. 동일한 면적에서 번식 조류 종 수를 높이는 방법은 엽층의 피도량을 늘이는 것이다. 현재 서울의 도시림은 엽층의 분화보다는 우선, 피도량의 증가를 위해 노력해야 하며 후에 엽층의 다양성을 높여 산림의 수직적 구조를 다양하게 만들어야 할 것이다. 7. 들고양이와 들개에 의한 소형 조류의 피해가 늘고 있으므로, 야생조류의 천적인 들고양이와 들개를 구제해야 할 것이며, 이에 앞서 서식실태가 조사되어야 할 것이다. 8. 한각을 비롯한 지천의 하변에 서식, 월동하는 물새류와 서식지에 대한 연구와 관리가 시급히 이루어져야 할 것이다. 9. 산불방지와 도시림 정비의 일환으로 실시해 온 관목층과 낙엽 및 죽은 가지를 제거하는 비과학적인 관행과, 하천유지유량을 높이고 하변 정비 및 산불 방지으 ㅣ한 방편으로 진행된 하변 식생 제거는 전문가와 충분히 제고한 후, 없어져야 할 것이다.

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (≥￦2,000) and mid-priced ( 〈￦2,000 and ≥￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (〈￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

서울시의 가로수 식재유형은 1열, 2열, 3열 식재유형, 가로수 - 중앙분리대 유형, 가로수 - 관목식재유형, 자전거도로 설치유형의 6가지로 분리되었다. 가로시설물 설치 현황은 대부분 가로수와 상충되어있고 가로수 보호시설물은 규격이 작아 가로수 생육에 부적합하였으며, 그 구조상 제 기능을 발휘하지 못하는 것으로 나타났다. 서울지역의 가로수 생장률은 최근에 점차 감소하는 것으로 밝혀졌다. 환경요인에서 토양 pH는 알칼리성 토양이었고, 토양경도는 보호판이 설치되어 있는 식재지가 보호판이 설치되어있지 않은 식재지보다 낮았으며 보호판 설치지역의 토양경도는 가로수생장에 적당하였고, 보호판 미설치지역의 토양경도는 매우 높았다. 가로수 생육환경 요소간의 상관관계 분석에서는 서울도심으로부터 거리가 멀어질수록 가로수의 활력이 좋아졌다. 생육환경개선을 위해서는 가로시설물의 설치방법개선, 생육환경개선에 적합한 보호시설물 설치, 지속적.체계적인 관리방안이 요구되었으며 가로수 식재수량 증대방안으로는 가로수 식재방법 개선과 가로수 보식이 제안되었다.

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.

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 purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

In this survey, we investigated the way of thinking about meal management of housewives including the sincerity to meal preparation, the eating practices and cronic degenerative diseases related dietary behaviors, and studied the effects of above factors on the real food intakes. We also investigated the trends of health-foods and nutrient supplements usage. The results obtained from 506 housewives in Seoul were summarized as follows. Although our subjects prepared their meals habitually without special concern, they did not prefer the use of convenient foods. The food prefrence of housewivess who had more child and refered higher life status was similar with other family members. The dietary attitudes were good in large family, the higher income and the more child group. The highly educated group skipped breakfast more frequently. The mealmanagers with better education career and good living status considered for the restriction of salty foods, sweet foods, animal fats and pungent foods, and for the nutritionally balanced diet. The high income group showed great concerns about weight gain at meal times. The nutritional qualities expressed by the frequency of food group intakes were high in the better educated and living status groups, and their eating frequencies of animal protein foods and calcium sources were significantly high. Mealmanagers who had no job intaked vegetable oils through frying foods frequently. The use of health-foods and nutrient supplements was influenced by age, educational and economic level and self-estimated living status, but the trends in prevalence of both were not consistent. Health-foods were prefered by the groups of high educational career, affluent income and advanced living status, and low educational career, low income and low living status groups favored the nutrient supplements. The restrictive intake of animal fat and the use of health-food were positively correlated, which seemed that the subjects used health-foods as supplements in compensation for nutritional unbalance caused by the avoidance of animal protein foods.

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were 110~200 thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were 3~4 times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.

The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.