This study surveyed Chinese elderly consumers to determine their purchasing behavior, importance, and satisfaction with HMR products in China. Three hundred and seventy people were surveyed: 184 males and 186 females aged 55 to 70 years. Two hundred and sixty-seven (72.25%) of the surveyed consumers had an average monthly income of 6,000 yuan or less, and 313 (84.9%) responded that they spend 3000 yuan or less on groceries per month. Three hundred and fortyeight (94.1%) showed a high interest in health management. Regarding the frequency of purchasing HMR products, most responded that they purchased HMR products more than once or twice a week, with a single purchase of 100 yuan or less for each purchase. The respondents preferred 2 or 3 serving packagings in a refrigerated form. For all forms of products, those made as in-house meals, outdoor meals, as a snack or night snack, for serving guests, for trips, camping, and on-thego products, the participants mostly responded that they frequently purchased the product. When purchasing HMR products, the importance of hygiene, convenience in purchase accessibility, the freshness of ingredients, and an indication of the nutritional content were considered as a high rank. After purchase, the satisfaction of SNS and mobile application advertisements and promotions, amount per serving, take out convenience, and new menu were considered low-rank. The IPA results showed that marking the origin of the ingredients and new menu are areas needing improvement. The study results may be used as base data for developing elderly friendly HMR products and establishing its marketing strategies.

Random amplified polymorphic DNA (RAPD) and fluorescent amplified fragment length polymorphism (FAFLP) analyses were executed on a total of 28 Salmonella spp., including 6 ATCC reference strains, 2 isolates from outbreaks of food poisoning in Gwangju, and 20 isolates from carcasses. For RAPD analysis, four primers, named P1254, 23L, OPA-4, OPB-17 were used producing amplification fragments ranged from 0.18kb to 2.6kb. As a result, 5 types using P1254, 5 types using 23L, 3 types using OPA-4, and 6 types using OPB-17 and a total of 18 RAPD types were achieved. For FAFLP analysis, bacterial genomic DNA was digested with endonucleases EcoRⅠ and MseⅠ, site-specific adaptors were ligated, and PCR amplification was carried out with an EcoR1 adaptor-specific primer labelled with fluorescent dye. Amplified fragments, which were separated on a polyacrylamide sequencing gel ranged from 35bp to 300bp were analysed. Results were displayed as a dendrogram with genetic distance. Twenty two Salmonella isolates and 6 reference strains were divided into 14 groups in a level of 0.136 genetic distance. In conclusion, Salmonella isolates of chicken carcasses have different genetic properties when compared to reference strains and isolates from outbreak of food poisoning.

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

The purpose of this study was to develop a computer-assisted patients menu planning program for hospital dietetics in order to improve the quality of menu for patients and to release managers from repetitive and routine tasks. Using this program, dietitians can spend more time on professional tasks. Moreover, few studies have been done on computer assisted patients menu planning for patients who need special diets for treatment in domestic hospital dietetics, therefore this program could be a great contribution. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files and processing program were created by Clipper package ver 5.0. This system can collect a number of meals, plan patients menu and computerize nutrient analysis. The future study will develop program(s) for purchasing, inventory control and data correction. The contents of computerized system are summarized as follows. 1. The number of daily meals of special and general diets given to the patients are collected and saved in database. These data were for the monthly list of meal census which could be printed out on the screen and/or the printer. 2. The menu planning was largely consisted of 2 sections. One was for the patients who require special diets and the other was general diet. And the special diets was divided into 6 sub-sections: diabetic, low-salt, low-fat, low-salt/low-protein, low-fat/low-cholesterol and low residue diets. 3. The nutrient analysis was composed of 11 diet. Sections and diebetic diet was divided into 9 sub-sections according to the calorie requirement. The calculated results were compared with the standards which were established by the hospital dietetic department.