The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

The purpose of this study was to evaluate the foodservice management practices in child-care centers in order to provide basic information for the development of a model of a centralized food service information center. This approach was achieved using a variety of qualitative and quantitative information including general foodservice management practices and plate waste. A self-completed questionnaire survey of 651 child-care centers in Korea was undertaken and detailed information was carefully collected at 6 representative child-care centers. The results of the empirical survey were as follows: 1. Child-care centers categorized by location were in large cities (59.9%), medium cities (27.6%) and in provincial areas (12.5). 2. Private sector of child-care centers was 46.4% of the total followed by National/public (44.2%) and licensed home day-care programs (9.4%). 3. Total average number of children in child-care centers was 63.3±43.1 with a very significant difference (p〈0.001) in types of child-care centers. 4. The average space of kitchen and dining room was 5.0±3.8 and 10.8±11.0 pyung (1pyung=3.3058 cm2). 5. The average cost of interim snack in morning and afternoon in child-care centers were 345.9±459.3 won and 359.3±226.6 won respectively. The average cost of lunch was 644.0±481.1 won. There was a significant difference (p〈0.001) by types of child-care centers with a highest cost of 863.9 won in licensed home day-care programs. 6. Only a limited number of dietitian were employed, therefore most of food service management practice was not conducted by professional personnel. 7. The result of nutritional analysis of the food revealed that the level of energy and nutrients contained in the food was below the recommeded level (RDA/3).

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

The purpose of this study is to investigate dietary pattern and health status related to food habit and degree of fatigue of evening college students. A sample of 476 evening college students in Chonbuk area were surveyed by questionaire examining their food habit, nutrient intakes, degree of fatigue and cornell Medical Index(CMI). In this study, the male and female students were classified into two groups, respectively, the first group is not having jobs and the second is having jobs. The results were summerized as follows: 1. Evaluation status of food habit score indicated that the subjects were included in Fair and Poor group generally. Food habit score of female was significantly higher than score of male. For female students, food habit score of job group was significantly higher than score of non-job group(p〈0.05). 2. Average intakes of calorie and protein were 1869.1 kcal and 68.3 g in male and 1612.4 kcal and 58.3 g in female. Other nutrients, such as vitamin B1(1.1 mg), vitamin B2(1.2 mg) and ascorbic acid(41.0 mg) in male, iron(13.5 mg), vitamin B2(1.1 mg) and ascorbic acid(46.5 mg) in female were lower than the korean RDA. 3. The means of degree of physical, mental, neurosensory and CMI scores were 3.1, 1.9, 1.5 and 4.7 in male and 4.0, 2.4, 2.4 and 7.1 in female, respectively. For female students, though significancy was found between job group and non-job group in physical, neurosensory fatigue and CMI score(p〈0.05, 0.01), but there were not significant differences in these score for male students. 4. There were significant positive correlation between three types of fatigue and CMI, whereas score of food habit was negative correlation for degree of physical, mental fatigue and CMI. The intakes of protein and vitamin B1 were significantly related to the mental, neurosensory fatigue and CMI.