The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around 50~100g, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were 20~30g, but Kimches, the first traditional Korean food, were 30~50g, and the other condiments, pepper paste and soy paste were 5~10g. About desserts, liquid types were around 200 g, the other sugars were 10~20g, the kind of teas were almost 2~3g. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

The purposes of this study were to: a) investigate the percentage distribution and the time spent of dietetic activities and b) estimate dietitian's staffing needs in employee foodservices. In 6 employee foodservices, the dietetic activities were analyzed by work sampling methodology. The results of this study were as follows: 1. The percentage distributions of dietetic activities, delay and non-dietetic activities were 79.06, 20.39, and 1.55%, respectively; 2. The major activities of dietitians in employee foodservice were production management 21.00%, purchasing management 16.73%, record keepig 14.40%, and menu management 6.30%, 3. The total labor time per week was 3,310 min (55.16 hr) and specially the time spent on 13 dietetic activities was 2,626 min (43.77 hr). 4. The time spent per week on major activities of dietitians such as production management, purchasing management record keeping, and menu management were 693.93, 554.83, 483.99, and 205.22 min, respectively.

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (≥￦2,000) and mid-priced ( 〈￦2,000 and ≥￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (〈￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

복숭아 발효주를 개발하기 위하여 "유명" 과실에 효소 및 열처리하여 착즙수율을 측정하고 청주용 효모와 포도주용 야생 효모로 발효시킨 복숭아술의 성분과 기호성을 조사하였다. Pectinase와 cellulase를 혼합 처리한 경우 착즙수율이 89.2%로 가장 높았고 pectinase, hemicellulase와 cellulase등을 단독으로 처리했을 때도 80%이상의 착즙수율을 보였다. 복숭아술의 총산은 0.30%에서 0.36%이었다. 에틸알코올올 함량은 포도주용 야생 효모인 Saccharomyces cerevisiae 49-2가 14.5%로 가장 높았으나, 기호성은 고온성 효모인 Saccharomyces cerevisiae D-71로 발효시킨 술이 가장 좋았다.

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, χ2 test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

본 실험은 시판되고 있는 유채유의 지방산 조성을 분석하고 유채유의 함량에 따른 체중증가와 혈청 및 간조직의 지질농도에 미치는 영향을 알아보기 위하여 Sprague-Dawely계 수컷 흰쥐를 42일간 유채유 함유 사료로 사육하여 다음과 같은 결과를 얻었다. 시판 유채유의 지방산 조성은 oleic acid가 29.43%로 가장 많았고 erucic acid (26.52%), linoleic acid(20.39%), linolenic acid(8.68%)의 순으로 나타났다. 체중 증가량은 대조군이 138.10g인데 비하여 RSO_5군은 13.58g, RSO_10군은 132.00g, RSO_15군은 135.34g, RSO_20군이 127.07g으로 유채유 함량에 따라 약간 차이가 있으나 대조군보다는 모두 낮았다. 각 장기의 중량에 있어서 간의 대조군이 2.970g인데 비하여 PSO_10군이 3.249g(p<0.01), RSO_15군과 RSO_20군은 각각 3.479g과 3.478g(p<0.01)으로 유의차를 나타내었고 갑상선도 RSO_15군과 RSO_20군이 각각 0.023g과 0.030g(p<0.01)으로서 유의차를 나타내었으나 심장, 신장, 비장, 고환에서는 유의한 차이가 없었다. 혈청의 total lipid 함량은 대조군(324.29㎎/㎗)에 비하여 RSO_20군(378.60㎎/㎗)이 유의적으로 높았으며(p<0.01) 간조직에서는 군간에 유의차가 없었다. 혈청의 triglyceride함량은 대조군(84.14㎎/㎗)에 비하여 RSO_20군(122.00㎎/㎗)이 유의적으로 높았으며(p<0.01), 간조직에서는 RSO_20군(33.77㎎/g)이 가장 높았으나 대조군(29.76㎎/g)에 비하여 유의차는 없었다. 혈청의 phospholipid함량은 모든군에서 거의 비슷한 수준이었으나 간조직에서는 대조군(8.42㎎/g)에 비하여 RSO_5(7.34㎎/g)군이 유의적으로 가장 낮았다(p<0.001). Total-cholesterol 함량은 혈청과 간조직에서 대조군에 비하여 RSO_20군이 가장 높은 수준이었으나 유의차는 없었다. Ester-cholesterol함량은 혈청중에서 RSO_5군(46.82㎎/㎗)이 대조군(52.29㎎/㎗)에 비하여 유의적인 차이(p<0.05)를 나타내었으며 간조직에서는 모든 군이 같은 수준이었으며 혈청의 Free-cholesterol과 LDL-cholesterol함량은 군간에 유의성이 없었다. 간조직의 관찰에서는 RSO_20군에서만 약간의 지방침착이 발견되었을 뿐 나머지 군은 모두 정상이었다.

In order to obtain a good microorganism capable of degrading microcrystaline cellulose (avicel), the screening test was carried out from soil and brown-rot wood. 8 strains which had good avicel-hydrolyzing activity were isolated. Among them, HK 47 which exhibited the highest avicel hydrolyzing activity was identified as Trichoderma sp. HK 47. Maximum avicel-hydrolyzing enzyme production from Trichoderma sp. HK 47 was obtained with the optimum medium contained carboxymethylcellulose 1.5% as carbon source, NaNO_3 0.75% as nitrogen source, KH_2PO_4 0.5%, MgSO_4·7H_2O 0.1%, Tween 80 0.005% (V/V) during stationary cultivation at pH 6.0, 30℃. In this case, the production of avicel-hydrolyzing enzyme was 0.028U/㎖.

The purpose of this study was to develop nutrition education program that promotes eating behavior of preschool children. 118 parents of preschool children were surveyed to understand of children's food preferences and prejudices. The preference for vegetable showed the lowest score(2.345) and fruit was the favorite food(4.11). These results imply the consequence of teaching balanced diet with emphasizing vegetables for preschoolers. Thus, nutrition education program including teaching material were developed to provide the preschoolers with cognitive, affective, and psychomotor activities in order them to the familiar with vegetables. The program were consisted of following five parts: 1. Read-A-Story includes six stories with follow-up activities. 2. Grow-A-Plant gives instructions for growing vegetables. 3. Play-A-Game stimulates children's imagination and learning. 4. Take-A-Trip suggests places to visit that grow, sell, and prepare vegetables. 5. Eat-A-Treat presents easy ways to prepare and enjoy vegetables. Twenty one-Standardized recipes for vegetable dishes were also developed for preschooler's luncheon and snack in daycare center.

The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care children. Nutrition achievement test developed by American National Dairy Council and Iowa state University was modified and used for measuring the level of basic knowledge of food and nutrition for day care children. The results of this study can be summarized as follows 1. Over 70% of mothers indicated their children had a certain degree of food behavior and feeding problems in terms of unbalanced food habit, irregular meal period. 2. Mean score for the nutrition achievement test for day care children was 9.3. 3. The nutrition achievement test score for children with high socio-economic status was significantly higher than those of children with middle and lower group. 4. Inspection of the difficulty difference indices showed that over the 50% of the children had more items that were easier in the content of physiological facts than in the food handling and social psychological aspects of foods.

These studies were conducted to: a) investigate work patterns and productivity indices, b) rate performance levels of employees and c) determine the suggested levels of personnel and labor hours for the effective labor control in school foodservice. Eighteen elementary school foodservices in Seoul were selected in order to analyze work patterns by the work sampling methodology. Allowance time and performance rating by VTR observation was done to determine the standardized labor hours. The results were as follows. The average percentage of each work function of the total work functions such as direct work function, indirect work function and delay were 65.57%, 8.12%, 26.31% respectively. The productivity index is 0.92 min/meal. The average working and delay hours per week of the foodservice director, foodservice employees and supply person were 33.64 hours, 23.25 hours, 38.52 hours respectively. The percentage of delay hours of total labor hours for foodservice employees and supply person were 42.27% and 24.0%. The standardized work hours and the appropriate levels of foodservice employees of 17 elementary school foodservices were examined: The average rating of the foodservice employees work was 1.19 and British Insulated Calendarer Cables (BICC) allowance rate was 19.40% on the average. The total work hours of foodservice employees were 172.64 hours per week and levels of personnel were 4.53 persons. BICC allowance rate was applied: The standardized work hours per week was 180.95 hours and appropriate levels of personnel were 4.11 persons based on legal 44 working hours.

The purposes of this study were to: (a) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers and (b) investigate relationships between job characteristics and job satisfaction levels of the dietitians in school foodservice. Subjects consisted of 151 dietitians, with 91 in Seoul and 60 in KyoungKi-Do. The survey form was developed on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagy, Keller. The responding rate was 81.7%. Data were analyzed for frequencies, means, t-test, ANOVA, Pearson correlation and multiple regression using SPSS PC Package. The results of this study were as follows: 1) Less than a half of the sample(40.9%) were 31 to 35 years, married were 62% and junior college graduates were 33.9%. 2) A striking majority of the respondents(81.7%) ranked work itself as the the most important aspect of their jobs. 3) The dietitians were the most satisfied with work itself, then supervision, co-workers, wage and promotion in decreasing order. 4) In relations of demographic factors to the job satisfaction, satisfactions with wage and co-workers were found significantly related to education. 5) Task identity was the most prevalent job characteristics. 6) The R2 for the multiple regression model was 0.26, indicating that 26% of the variance in job satisfaction could be accounted for the job characteristics. This model showed that friendship of job characteristics made the greatest contributions. The second was variety and the third was dealing with others. Especially dealing with others was negatively related to job satisfaction.

This study was carried out to evaluate Korean eating behavior which is highly correlated with their nutritional status, and to analyze the effect of various factors on eating behavior. The above information was used to develop a nutritional status for Korea. The 2000 Korean people were selected with the stratified random sampling method. This study used a questionaire as instrument tool. The questionaire consists of :1) socio-demographic characteristics of the subjects; 2) the valuation of food and nutrition; 3) the concern of food and nutrition; 4) psychological health condition; 5) physical health condition; 6) nutrient consumption status and 7) analysis of eating behavior. Data were analyzed by using a SPSS PC Package. Significant differences and correlation among variables were determined by the t-test, 2-test, ANOVA, pearson's correlation coefficient and Multiple regression analysis. The results of this study can be summarized as follow, All nutrient intakes were significantly correlated with eating behavior score(p〈0.001). Factors such as socio-economic status, valuation and concern on food and nutrition, and psychological health condition had significant relationship with eating behavior. But the physical health condition had no significant effect on it. Multiple regression analysis showed that valuation of food and nutrition made the greatest contribution(35.6% explained) and concern made the second greatest contribution(10.5% explained). The third was education level(9.8% explained), and the forth psychological health condition(1.8% explained).

The purposes of this study were to: (a) identify the changes in food patterns for last 20 years; (b) analyze the factors affecting on the changes in food patterns; (c) investigate the impact of changes in food patterns on nutritional composition of the diet and diet-related health problems. A questionnaire was developed and mailed to 30 country members of the International Federation for Home Economics(IFHE) regional representatives. The response rate was 60%; simple descriptive and content analyses indicated that the significant differences of food consumption pattern were existed between western and eastern countries. Traditional food consumption patterns were maintained even though each countries' food consumption patterns have been dramatically changed due to the development of food technology and industrialization. The factors most frequently affecting on the changes in food patterns were nutrition and heallth-related educations. The food pattern changes have considerable effect on the nutritional composition of the diet among countries. The major diet-related health problems with nutrient deficiency were reported by underdeveloped countries such as India. In contrast to the above, in the developed countries, the adult disease related to the nutrition have been increased, while the developing countries such as Korea have the problems with nutrient deficiency and adult diseases simultaneously.

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.

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.