고령화 시대에 퇴직을 맞이하는 사람들은 회복탄력성과 심리적 우울의 변화를 경험하게 된다. 한국 사회의 경제 사회분야에서 중심적 역할을 주도해 온 베이비부머 세대의 퇴직이 시작되면서 이들의 퇴직 이후의 삶에도 관심이 높아지고 있다. 본 연구에서는 생태숲이 가지고 있는 산림치유인자들을 활용한 산림치유 프로그램을 통해 베이비부머 은퇴자들의 회복탄력성, 우울에 미치는 영향을 알아보고자 하였다. 실험은 베이비부머 세대 58명을 대상으로 3그룹으로 구분하여 그룹 간 차이를 검정하였다. 그 결과 산림치유 프로그램에 참여한 그룹(FHPG)은 자율적인 숲 활동 그룹(FHNG) 과 일상생활 그룹(DLG)에 비하여 회복탄력성이 매우 유의미하게 증가되었고, 우울감도 통계적으로 유의하게 감소되었다. 따라서 은퇴자들의 자율적인 숲 활동 보다도 산림치유 프로그램에 참여하는 것이 매우 효과적이라고 할 수 있다. 본 연구 결과가 향후 은퇴자들의 회복탄력성과 우울 연구에 기초자료로 활용되기를 기대한다.

The purpose of this study was to investigate the preference of the general public about Japanese foods. Self-adminitered questionnaires were collected from 217 residents in seoul and its vicinities. Data was analysed by chi-square test, t-test and one-way ANOVA. The preference of Japanese food was generally high except for the items. These was a significant difference in the average score of preference for each kind of Japanese food according to gender and age. Saengsunchobab, Saewootuegim, Gowangawhae, Yhachai tuegim, Naembiwoodong and kimchobab are highly preferred Japanese foods, whereas Domijiri, Moduemnaembi, Haesamchowhae and Mooneachowhae are poorly considered among the general public.

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more 「excellent than that of overseas」, 59.8% in 「excellent and delicious」, 78% in 「the need for the partial development of fastfood」. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of 「preference」. In the case of few side dishes, 34.1% answered using fast food. 4. 「Preferrence」 for boild rice and podrridge was generally high, but 「frequency」 was low. Both 「preference」 and 「frequency」 of sauce and stew were high. 「Preference」 for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.