태백산국립공원의 고도별 관속식물의 종다양성 패턴 및 분포변화를 파악하기 위해 백단사매표소(874m)에서 천제단 (1,560m)까지 해발 100m 단위로 등분하여 8개 구간에 대한 식물목록을 작성하였다. 총 4회에 걸쳐 현지조사를 실시한 결과 89과 240속 345종 5아종 34변종 1품종의 총 385분류군이 출현하였다. 고도별 종다양성의 변화를 분석한 결과, 고도가 높아짐에 따라 점차 감소하다가 특정 구간에서부터 다시 증가하는 경향을 보였다. 구간별 출현종의 생육지 유형을 분석한 결과, 고도가 높아짐에 따라 산림에 생육하는 종의 비율은 증가하였고, 교란지에 생육하는 종의 비율은 인위적 간섭이 높은 곳에서 높은 비율로 출현하였다. 구간별 목본식물과 초본식물이 각각 차지하는 비율을 비교한 결과, 목본식물의 경우 고도가 높아짐에 따라 점차 증가하다가 인위적 간섭이 높은 구간에서 큰 폭으로 감소하는 경향을 보였고, 초본식물의 경우 그 반대의 경향성을 나타냈다. DCA기법을 이용하여 출현종의 고도별 분포변화를 분석한 결과, Ⅰ축상의 해발 900m와 1,300m를 경계로 3개의 그룹으로 구분되었다. 구간별 식분의 배치는 Ⅰ축상의 오른쪽으로부터 왼쪽을 향해 고도에 따라 배열되었고, Ⅰ축은 온량지수(WI)와 유의한 상관관계를 나타냄에 따라 고도에 따른 온도변화가 식물분포의 양상에 영향을 미칠 수 있음을 확인할 수 있었다. 따라서 기후변화로 인한 기온상승은 식물종의 수직 분포 한계선과 식물군락의 종조성 변화 및 다양성에 영향을 미칠 것으로 예측된다. 본 연구결과는 생물다양성의 보전과 기후변화에 따른 관리방안 마련을 위한 기초자료로 활용될 것으로 판단된다.

보호지역에서 적절한 보전과 관리를 수행하기 위해서는 기초 정보의 확보는 필수적이다. 뿐만 아니라 각각의 조사결 과를 비교하여 평가할 수 있어야 한다. 본 연구에서는 비교 가능한 정보 확보를 위해 7개의 격자를 설정하고 정밀조사를 수행하였다. 총 16회의 조사를 통해 127과 408속 716종 10아종 88변종 16품종 830분류군이 정리되었다. 중점조사지역 6번에서 가장 많은 487분류군이 조사되었고 다음으로는 중점조사지역 4번에서 457분류군이 조사되었다. 환경부 지정 멸종위기야생식물은 6분류군이 조사되었고 관찰종으로 1분류군이 조사되었다. 한국고유종으로는 총 23분류군이 조사 되었다. 식물구계학적특정식물은 Ⅴ등급이 15분류군, Ⅳ등급이 27분류군, Ⅲ등급이 38분류군, Ⅱ등급이 31분류군 그리고 Ⅰ등급이 19분류군이 정리되었고 중점조사지역 6번에서 가장 많은 70분류군이 관찰되었다. 귀화식물은 총 58분류군이 조사되었고 중점조사지역 6번에서 가장 많은 35분류군이 조사되었다. 동강유역생태･경관보전지역은 지역 적인 규모에서 뿐만 아니라 국가적인 규모에서 식물다양성을 유지하고 보전하는데 있어서 중요성이 높다고 평가되었다.

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient intakes and the intake of instant food, convenience food & fast food between college women and their mothers. Questionaries were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women`s mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes did not concide. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher intake frequency. In the dietary pattern the college women they liked to eat flour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.