The objective of this study is to explore the preference differences of experience programs in rural areas according to socio-demographic characteristics. For this purpose, data were collected from a total of 481 adults visited in rural social enterprises in 2015, using self-administered questionnaire survey. Twenty-six items for evaluating the preference of experience program were measured using 5 score Likert scale and were extracted to 6 factors such as physical, ecological, historical culture, recreational and healing, watching show, and rural life experience. The results were as follows: first, visitors preferred the ecological experience the most and in order of recreational and healing, rural life, physical activity, historical culture, and watching show. Secondly, physical activity were preferred by young people, the unmarried, and student. Ecological, historical culture, recreational and healing, rural life experience were preferred by higher income earner or highly educated. Based on these results, implications for developing customized consumer’s experience program for rural social enterprises will be suggested.

목 적: 건성안 증후군 대학생을 대상으로 Skindex-29를 이용한 피부과적 삶의 질을 분석하여, 건성안 증후군의 일반적인 특성 및 연관된 문항의 항목별 신뢰도와 타당도를 알아보고자 한다. 방 법: McMonnies 설문을 통해 206명의 건성안 증후군을 선별하였으며, Skindex-29 설문을 통해 피부 과적 삶의 질을 분석하였다. 결 과: 대상자의 피부과적 삶의 질의 전체 점수는 44.84점이였고, 증상 영역, 기능 영역, 감정 영역은 각 각 11.95점, 16.78점, 19.25점이었다. 신뢰도 분석한 결과 Cronbach’s α값이 0.80, 0.87, 0.96로 내적합치 도가 높게 나타났다. 대상자의 일반적인 특성과 삶의 질의 수준별 연관성을 분석한 결과, 증상 영역은 알레르 기 약 복용 여부, 감정 영역은 성별과 음주 여부, 전체 점수에서는 알레르기 약 복용 여부와 유의하여 연관성 이 있었다. 타당도 검증을 위한 ROC곡선에서 음주 여부는 유의하지 않았고 알레르기 약 복용 여부는 피부과 적 삶의 질의 증상 영역에서 AUC값이 0.74를 보이며 유의하였다. 건성안 증후군의 피부과적 삶의 질은 감정 영역에서 가장 낮았으며, 알레르기 약을 복용한 사람일수록 감정 영역의 피부과적 삶의 질이 낮았다. 결 론: 건성안 증후군의 피부과적 삶의 질은 선행연구의 일반 대상자보다 낮았으며, 알레르기 약을 복용 하는 건성안 증후군은 감정 영역의 피부과적 삶의 질이 낮았다. 추후 알레르기 질환을 유발하는 환경적 요인 을 연구하여 건성안 증후군의 피부과적 삶의 질을 높일 수 있는 연구가 필요할 것이다.

유과의 기능성 강화와 저장성 향상에 효과가 있는 소재를 개발하기 위하여 클로렐라 분말을 첨가한 유과를 제조하여 품질 특성을 조사한 결과는 다음과 같다. 유과반죽의 밀도는 클로렐라 분말 첨가군이 대조군보다 높게 나타났으며, pH는 대조군에 비해 첨가군이 낮게 나타났다. 유과의 퍼짐성과 수 분함량은 클로렐라 분말 첨가량이 증가할수록 증가되었으며, 부피 또한 증가하는 경향을 보였다. 색도에서 클로렐라 분말 첨가량이 증가될수록 L값과 a값은 낮게 나타났으며, b값은 높아지는 경향을 보였다. 유과의 조직감은 대조군에 비해 클 로렐라 분말 함량이 증가할수록 높아졌다. 유과의 관능평가 결과, 유과의 색과 맛은 클로렐라 분말 2% 첨가군이 가장 높게 나타났으며, 전반적인 기호도는 클로렐라 분말 1%, 클 로렐라 분말 2%, 클로렐라 분말 3%, 대조군으로 나타나, 클로렐라 분말 1% 첨가 유과의 기호도가 가장 높게 나타났다. 저장 기간에 따른 클로렐라 분말 유과의 산가는 대조군보다 클로렐라 분말 첨가군에서 훨씬 낮았으며, 특히 2%첨가 유 과에서 가장 낮게 나타나 클로렐라에 의한 지질의 산화 억제 효과를 확인할 수 있었다. 과산화물가는 저장 30일까지는 급격히 증가하다가 감소하였으며, 클로렐라 분말 2% 첨가군 에서 가장 낮은 과산화물가를 나타냈으며, 클로렐라 분말에 의한 과산화 지질의 산패억제 효과가 우수함을 알 수 있었 다. TBA가는 클로렐라 분말 2% 첨가 유과가 가장 낮은 증 가폭을 나타내어 클로렐라 분말이 malonaldehyde의 생성을 효과적으로 억제함을 알 수 있었고, 지방의 산화안정성에 효 과적인 것을 확인할 수 있었다.

본 연구에서는 외식시장에서 패스트푸드로 대표되는 햄버 거 브랜드들의 이미지가 현재 소비자들에게 어떻게 인지되 고 있으며, 향후 어떠한 이미지로 변화하는 것이 경쟁이 치 열한 시장에서 효과적인 마케팅전략이 될 것인가를 분석하 고자 하였다. 즉, 브랜드 개성을 적용하여 지각도 구축을 통 한 재포지셔닝 전략을 제시하고자 하였다. 실증분석결과는 다음과 같다. 첫째, 패스트푸드 브랜드 개 성은 ‘친숙함’, ‘활발함’, ‘전문성’, ‘신뢰성’, ‘세련성’ 등 다 섯 가지 요인으로 도출되었다. 둘째, 다섯 가지 브랜드 개성 요인을 기초로 바이플롯(Biplot)을 이용하여 전체집단의 지 각도를 도출한 결과 ‘맥도날도’와 ‘롯데리아’가 가장 서로 가 깝게 위치하고 있으며, 이는 소비자의 인지 상에 서로 경쟁 관계에 놓여있음을 파악할 수 있었다. 그리고 ‘KFC’와 ‘버거킹’이 비교적 독립된 위상을 차지하고 있으며, ‘맥도날드’ 와 ‘롯데리아’는 ‘친숙성’, ‘맘스터치’는 ‘열정’과 ‘신뢰성’ 및 ‘세련성’이라는 브랜드 개성을 지니고 있는 것으로 나타났 다. 이에 반해 ‘버거킹’은 여타 다른 브랜드 속성들과는 다 소 거리가 떨어져 있음을 파악하였다. 이는 소비자들에게 다 른 브랜드와 차별화된 독특한 브랜드 개성 이미지가 부족하 다는 것으로 평가할 수 있다. 셋째, 성별, 브랜드 신뢰도, 브랜드 만족도 등에 따른 세분 집단 간 지각도를 도출한 결과 서로 집단 간 유의한 차이가 있는 것으로 나타났다. 구체적으로 남성의 경우 가장 차별화 된 브랜드 개성 속성으로 ‘세련성’과 ‘친숙성’이며, ‘맥도날 드’와 ‘롯데리아’가 서로 유사 이미지로 인지되고 있는 것으 로 나타났다. 여성의 경우는 ‘신뢰성’이 가장 차별화된 브랜 드 개성 이미지로 나타났으며, ‘맘스터치’가 ‘신뢰성’, ‘KFC’ 가 ‘전문성’을 지닌 것으로 나타났다. 브랜드 신뢰도가 낮은 세분집단에서는 ‘전문성’과 ‘세련성’이 가장 차별환 된 속성 으로 나타났으며 ‘맥도날드’가 ‘친숙성’과 ‘열정’ 이미지를 지닌 브랜드로 인지하고 있는 것으로 나타났다. 브랜드 신뢰 도가 높은 세분집단의 경우는 ‘친숙성’이 최대속성으로 나타 나며 ‘롯데리아’가 그러한 브랜드 개성 이미지를 가장 많이 지닌 것으로 나타났다. ‘BBQ’가 ‘열정’과 ‘신뢰성’, ‘KFC’가 ‘전문성’을 지닌 것으로 나타나고 있다. 브랜드 저만족도 집 단에서는 ‘세련성’이 가장 차별화된 최대속성으로 나타나며, ‘전문성’이 최소속성으로 나타나고 있다. ‘KFC’가 ‘세련성’, ‘맘스터치’가 ‘신뢰성’과 ‘열정’을 지닌 브랜드로 인지되고 있 는 것으로 나타났다. 브랜드 고만족도 집단에서는 ‘열정’이 가장 차별화된 속성으로 나타나며 여기에는 ‘BBQ’가 가장 가까운 브랜드로 인지되고 있으며, ‘전문성’이 최소 속성으 로 ‘맘스터치’가 가장 가까이 위치하고 있다. 그리고 ‘롯데리 아’가 ‘친숙함’에 가장 가까우며 그리고 유사 이미지 브랜드 로는 ‘맥도날드’와 경쟁관계에 있는 것으로 나타났다. ‘버거 킹’은 ‘신뢰성’ 이미지요인에 가장 가까이 하고 있음을 살펴 볼 수 있다. 마지막으로 소비자들이 어떤 브랜드 개성 이미지를 가장 선호하는지와 그 이상점이 무엇인지를 파악하기 위해 비교 대상 브랜드 여섯 개의 선호도를 조사하여 각 브랜드의 선호집단과 이상점 벡터를 구하였다. 그 결과 전체집단은 ‘맘 스터치’를 가장 선호하며, 이의 브랜드 개성 이미지요인으로 는 ‘열정’, ‘신뢰성’, ‘세련성’을 지닌 것으로 평가받고 있었 다. 그리고 전체집단의 최대속성은 ‘친숙성’으로 향후 시장 에서 ‘친숙성’이미지를 좀 더 보완하는 전략을 구축할 필요 가 있다. 남성들은 ‘맥도날드’를 가장 선호하며 ‘친숙성’을 지닌 브랜드로 인지하고 있다. ‘맥도날드’는 향후 시장에서 ‘세련성’과 ‘전문성’을 좀 더 보완하는 재포지셔닝전략을 구 축할 필요가 있다. 여성들은 ‘KFC’와 ‘맘스터치’를 가장 선 호하며 이들 브랜드에 대해 ‘전문성’과 ‘신뢰성’을 지닌 것으 로 인지하고 있다. 앞으로 경쟁시장에서 ‘열정’ 이미지요인 을 더 보완하는 전략이 필요하다. 브랜드 신뢰도와 만족도가 낮은 집단은 ‘KFC’를 가장 선호하며 각각 ‘신뢰성’과 ‘세련 성’을 지닌 것으로 평가하고 있으며 추가적으로 ‘전문성’과 ‘열정’을 보완하는 전략이 필요하다. 마지막으로 브랜드신뢰 도와 만족도가 높은 집단에서는 ‘맥도날드’를 가장 선호하며 ‘전문성’과 ‘친숙성’을 지닌 브랜드로 인지하고 있는 것으로 나타났다. ‘맥도날드’와 ‘롯데리아’는 현재 시장에서 시장점 유율 우위에 있으나 후발 브랜드 ‘맘스터치’의 ‘신뢰성’과 ‘KFC’의 ‘전문성’에는 다소 부족한 브랜드 개성 이미지를 지 니고 있음을 파악할 수가 있었다. 따라서 이에 대한 보완전 략이 수립되어야 할 것이다. 기존의 선행연구에서도 패스트푸드 햄버거의 브랜드 개성 은 종종 도출하였다. 그러나 지각도상에서 비교대상 브랜드 의 경쟁관계와 그 이상점은 구체적으로 제시하지 못하였다. 시장에서 서로 경쟁관계에 있는 패스트푸드 햄버거 브랜드 이미지를 공간 지각도상에 도출하여 재포지셔닝 전략을 개 발한 것에 본 연구의 차별성이 존재한다고 볼 수 있다. 하지만 본 연구는 다음과 같은 한계점을 내포하고 있다. 브랜드 개성을 평가하는 속성변수들이 선행연구들을 참고로 그대로 적용한 것으로 향후에는 급변하고 있는 시장의 변화 를 적용한 다양한 속성변수들이 추가적으로 개발되어야 할 것이다. 또한 표본의 대표성문제가 있다. 부산지역 대학생들 을 대상으로 자료를 수집한 데 그 한계점이 있다. 추가연구 에서는 다양한 연령층, 지역 및 직업군 등을 고려한 연구가 진행되기를 기대한다.

This study was conducted to investigate the effectiveness of a nutrition and exercise education program on weight control and nutrition knowledge. The nutrition-exercise educational period was 12 weeks. The subjects were 160 adult women with an average age of 48.1 years. We investigated general characteristics, diet history, eating habits, and intake frequencies of six food groups by survey. A total of 94 women among the subjects participated in the pre and post nutrition knowledge evaluations and anthropometric data assessment. After the program, body weight, body mass index (BMI), and waist circumference significantly decreased. Further, % of body fat decreased, but not significantly. BMI significantly decreased (p<0.001) from 25.14 to 24.80 kg/m2, and waist circumference significantly decreased (p<0.001) from 79.72 to 77.63 cm. The nutrition knowledge scores of subjects significantly increased (p<0.001) from 8.01 to 9.03. However, there was little change in employment. These results suggest that the nutrition-exercise education program may improve obesity index and nutrition knowledge. However, it is necessary to develop a specialized weight control program for workers.

Pleurotus eryngii, an edible white-rot fungus, is widespread in Eurasia and northern Africa. It has become a major cultivated mushroom in Asia, with a current global production rate of approximately 3 × 10 5 metrictons/yr. To improve the quality or productivity through breeding, a genetic linkage map is an important component. In this study, genetic linkage map of the P. eryngii was constructed using 98 monokaryotic progeny derived from dikaryon of parental KNR2312 strain derived from haploid meiotic spores. The whole genome sequence of P5 monokaryon from P. eryngii KNR2312 strain by Next Generation Sequencing (NGS) strategy was used to design the SSR markers. 484 primers pairs were identified by SSR Locator I and tested polymorphism via PCR. A total of 241 loci were mapped using Joinmap 4.0, comprising 222 SSR markers, 2 mating type factors, and the 13 INDEL markers. The map consisted of 14 linkage groups spanning 1003 cM at an average marker interval of 4.2 cM. The mating loci, A and B were mapped on linkage groups 4 and 11, respectively. The established linkage map and the genetic information based on NGS could be used for QTL mapping of agronomic traits, marker-assisted breeding that may ultimately lead to outstanding phenotypic characteristics. [Supported by a grant from the IPET (213003-04-3-SBY20), MIFAFF, Republic of Korea.]

This study was conducted to investigate the effects of chlorella powder on quality characteristics of maejakgwa (a Korean traditional cookies). Maejakgwa was prepared with different amounts of chlorella powder (in ratios 0, 1, 2, 3, and 4% of flour quantity). The moisture, crude ash, crude protein, and crude lipid contents of used chlorella powder were 2.38, 7.25, 65.95, and 0.95% respectively. The pH of maejakgwa dough decreased significantly as the level of chlorella powder increased; however, density of the batter, spread factor values, and moisture contents of the groups increased significantly with higher level of the chlorella powder. In addition, Hunter’s color L, a, and b values decreased significantly with increasing amounts of chlorella powder. In the texture meter test, hardness increased according to increasing concentration of chlorella powder. Finally, maejakgwas containing 1~2% chlorella powder had the highest sensory evaluation. From these results, we suggest that chlorella powder is a good ingredient for increasing consumer acceptability as well as functionality of maejakgwas.

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children’s mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.

This study aimed to determine consumer satisfaction according to selection attributes of specialized coffee shops and also understand the effects of consumer satisfaction on recommendation intention and revisit intention. Through positive analysis, the study produced the following results. In the factor analysis of selection attributes of specialized coffee shops, there were six factors: ‘quality’, ‘brand image’, ‘economic feasibility’, ‘menu diversity’, ‘the atmosphere and convenience of the shop’, and ‘service’. Among these factors, ‘brand image’, ‘economic feasibility’, and ‘menu diversity’ were found to exert a significant influence on consumer satisfaction. Second, consumer satisfaction had a significant influence on recommendation intention and revisit intention. Third, consumer intention to revisit specialized coffee shops showed a significant influence on recommendation intention.

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

The purpose of this study was to investigate the relationships among snacking behaviors and depression in middle school students. A survey was conducted on 777 middle school students (491 boys and 286 girls). Using a self-reporting method, the participants took 20 minutes to complete the questionnaires. Our data revealed that the height and weight of boys were 172.66 cm and 63.48 kg, respectively, whereas those of girls were 159.86 cm and 51.62 kg, respectively. Sleep durations of boys and girls were 6.44 and 6.41 hours, respectively. Boys ate more rice cake than girls, whereas girls ate more biscuits than boys. The average B.D.I (Beck Depression inventory) scores for boys and girls were 9.73 and 11.49, respectively. Degree of depression was significantly higher in girls compared to boys. We also observed significant correlations between depression and snacking (rice cake, biscuits, chocolate, and fried potato). This study may provide basic information on snacking behaviors and depression in middle school students, and the findings suggest that proper control of emotions is required to maintain desirable eating behaviors in middle school students.

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at 10oC. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

This study was conducted to investigate the effects of 10-week dietary education on elementary students in an after-school program in Seoul. Participants were 20 1-2 grade students and 283-6 grade students, and the dietary program consisted of dietary education and activities focused on children’s levels of understanding. The results were as follows: Total participant’s food habit scores and nutrition knowledge significantly increased (p<0.05) after dietary education. Food habit and nutrition knowledge scores of lower grade participants (grade) increased desirably (p<0.05). Meanwhile higher grade participants’ (grade) food habit scores also changed (p<0.05), but their nutrition knowledge scores were changed. Boy’s food habit scores significantly changed (p<0.05), whereas girl’s food habit scores did not change significantly. Further, female participants’ nutrition knowledge scores did not changesignificantly after education. Participants’ obesity knowledge scores significantly changed after the education (p<0.05), but their attitudes on obesity increased insignificantly. Lower grade participants’ attitudes on obesity significantly and desirably changed (p<0.05), whereas higher grade participants’ attitudes on obesity changed insignificantly. Girl’s knowledge and attitudes on obesity significantly and desirably changed (p<0.05-0.01). This study revealed the correlation between food habit scores and attitudes on obesity (p<0.01), demonstrating that participants with high food habit scores have advisable attitudes on obesity. The result of this study shows that lower grade participants’ food habit scores, nutrition knowledge, and attitudes on obesity changed desirably after dietary education. Therefore, this study promote the development of adequate nutrition education and materials focused on lower grade students and the need for systematic and continuous dietary education programs based on elementary school.

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

We have previously investigated the proteome changes of rice leaves under heat stress (Lee et al. in Proteomics 2007a, 7:3369- 3383), wherein a group of antioxidant proteins and heat shock proteins (HSPs) were found to be regulated differently. The present study focuses on the biochemical changes and gene expression profiles of heat shock protein and antioxidant genes in rice leaves in response to heat stress (42°C) during a wide range of exposure times. The results show that hydrogen peroxide and proline contents increased significantly, suggesting an oxidative burst and osmotic imbalance under heat stress. The mRNA levels of chaperone 60, HSP70, HSP100, chloroplastic HSP26, and mitochondrial small HSP responded rapidly and showed maximum expression after 0.5 or 2 h under heat stress. Transcript levels of ascorbate peroxidase (APX), dehydroascorbate reductase (DHAR) and Cu-Zn superoxide dismutase (Cu-Zn SOD) showed a rapid and marked accumulation upon heat stress. While prolonged exposure to heat stress resulted in increased transcript levels of monodehydroascorbate reductase, peroxidase, glyoxalase 1, glutathione reductase, thioredoxin peroxidase, 2-Cysteine peroxiredoxin, and nucleoside diphosphate kinase 1, while the transcription of catalase was suppressed. Consistent with their changes in gene expression, the enzyme activities of APX and DHAR also increased significantly following exposure to heat stress. These results suggest that oxidative stress is usually caused by heat stress, and plants apply complex HSP- and antioxidant-mediated defense mechanisms to cope with heat stress.

An ambrosia beetle, Platypus koryoensis, is a vector of Raffaelea quercimongolicae that is known to cause Korean Oak Wilt (KOW), one of the serious threats to forest healthy in Korea. To manage P. koryoensis properly, it is necessary to clarify flight period of the adult. This experiment was conducted to elucidate the relationship between temperature and the flight period based on field observation in three forests consisted of Quercus mongolica from 2007 to 2009 except winter season. Date of flight period for 50% (FP50) was estimated by the cumulative Weibull distribution model based on cumulative proportion of the adult density and air temperature. Relationship between site temperature and the date of FP50 of P. koryoensis was the most significant when temperatures below 6.5℃ were excluded, suggesting lower threshold temperature for the flight period based on the site temperature. The pooling cumulative proportion of flight period against degree days was well described by the degree-day model, which has explanatory power for the 89% of year and site variation in the flight period and predicted accurately the flight pattern in 2011.