경기도농업기술원에서 2013년도에 개발한 ‘Orange Dream’품종은 적색 홑꽃형 산티니계 스프레이 국화 ‘Amelie Pink’품종을 모본(♀)으로 하고 생육이 우수한 연분홍색 홑꽃형 스프레이 국화 ‘Crangball’ 품종을 부본(♂)으로 2008년에 교배하여 육성되었다. 2009년에 실생을 양성한 후2010년부터 2013년까지 자연, 전조, 차광재배작형별 특성검정을 거치고 2013년 재배농가, 소비자, 육묘업체의 기호도 조사를 통해 개화특성과 기호도가 우수한 GCS08-29-17(Gyeongkyo B1-24) 계통을 최종 선발하여 ‘OrangeDream’로 명명하였다. 2013년 12월 27일에 국립종자원에 품종보호출원(출원 2013-577)하고 2015년 6월 9일에품종보호권이 등록되었다(등록번호 제 5588호). ‘OrangeDream’ 품종은 주황색 홑꽃형 스프레이 품종으로 단일처리 후 개화 소요일수가 자연개화작형과 봄작형 재배 시49일, 여름작형 재배 시 56일로 여름작형 재배 시 개화소요일수가 길어지는 경향이 있으나 연중재배가 가능하며, 특히 저온기에 재배 시 신장성과 화색발현이 우수한 품종이다. 자연재배 작형에서 절화장은 86.7cm로 대비품종 88.7cm보다 약간 작으나 억제재배 작형에서는93.8cm로 대비품종 89cm보다 길게 자라는 특징이 있다.착화수는 22.8개로 대비품종보다 10.4개 더 많고, 꽃의직경은 5.5cm로 대비품종과 같다. 꽃잎수는 24.9매, 줄기굵기는 5.9mm로 대비품종과 비슷하거나 같다. 흰녹병에강한 저항성이 있어 저온기 재배 시 유리하며 절화수명이 22일로 길어 꽃꽂이 및 꽃다발 제작 등에 적합하다.

국내에서 유통되고 있는 절화장미 품종의 향기를 분석하고 분류하여 방향성 장미 육종을 위한 유전자원의 정보로 활용하고 향기 나는 장미 꽃의 이용도를 높이고자 수행하였다. 총 78품종을 주요 향기 성분에 따라 4개 그룹(aromatic compound, fatty acid derivative, terpene 및complex fragrance)으로 분류하였다. 각각의 그룹은 100개 이상의 향기성분의 조성과 함량이 다르게 나타났다. Aromaticcompound계 그룹의 주요향기 성분은 dimethoxytoluene,phenylethyl alcohol, trimethoxybenzene, ρ-anisaldehyde 등이며 ‘For You’, ‘Vital’, ‘Cool Water’, ‘Golden Gate’ 및‘Orange Flash’ 등 44품종이 이에 속하였다. Fatty acidderivative계 그룹의 주요 향기 성분은 hexanol, hexenal,heneicosane, docosane, nonadecane 및 nonadecene이며‘Green Beauty’, ‘Amor’, ‘Aqua’ 및 ‘Dreaming’ 등 13품종이 이에 속하였다. Terpene계 그룹의 주요 향기성분은 germacrene-D, geraniol 및 nerol이며 ‘Blue Moon’,‘Charming Easies’, ‘Extasy’ 및 ‘Lovely Blue’ 등 12품종이 이에 속하였다. Complex fragrance계 그룹은 위의3가지 그룹의 성분이 혼재되어 있었으며 ‘Boy Friend’,‘Pacific Blue’ 및 ‘Red Calypso’ 등 12품종이 이에 속하였다. 국내에 유통되고 있는 대부분의 절화장미 품종은 주로 aromatic compound계 그룹에 속하고 있었다.

이 연구는 다문화교육 학습 프로그램을 개발하여 글로벌사회에 필요한 민주시민의식 함양을 위한 것으로 연구자의 담임학급 중학교 2학년 1반 37명을 대상으로 연구 되었다. 학습주제에 따라 차시별 연간 학습지도안을 구성하여 다문화교육 학습프로그램을 개발 적용한 결과, 다른 나라의 가치관과 생활 방식을 이해하고 수용하는 마음과 국제 사회와 외국인에 대해 합리적인 태도를 가졌으며 지구촌의 문제 해결을 위해 노력하고 있는 단체에 대한 관심도 가지게 되었다. 연구 결과 다문화교육 프로그램의 지속적인 운영으로 평등한 입장에서 다른 나라 문화를 존중할 줄 알고 수용하는 자세를 갖는 민주시민의식 함양에 효과적인 결과가 있음을 알 수 있었다.

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

The middle school subjects were 65.8% girls and 34.2% boys. Seniors were most abundant at 56.3%. The most abundant location was Gyeonggi-do (54.7%), and 69.3% of subjects were living with 4?5 family members. Approximately 56% of the mothers had graduated from high school, and 58.1% were unemployed. The mother most often prepared the food (78.4%), fish was eaten mostly in the home, and taste was the most important factor (62.6%). The preferred home food menu was fish because it is healthy, and the main cause for disliking the school meal service was poor quality dishes compared to a home cooked meal. The acceptance and type of fish were proportional. Rice was the most favored dish to eat with fish and scored 3.97, the highest rank. Approximately 50% answered that fish was nutritious, and a significant difference was observed regarding the mother's educational background (p<0.05). Students who never had a lecture about fish answered that fish was not nutritious, which showed a significant difference with education (p<0.05). Approximately 44% of students ate fish 2?3 times per week, and male students showed a significantly higher intake of fish than female students (p<0.05). The poorly educated disliked fish the most, and the higher frequency intake of fish resulted in a significantly higher percentile (p<0.001).

This study was conducted to investigate the relationship between long naming of beverages and its effect on people's perception by gender. The survey was conducted in the Seoul area from March 10 to May 10, 2010. Approximately 59% of male and 41.8% of the female respondents were randomly selected from university students aged 20 to 29-years. Most (79.8%) of the students responding to the survey showed a preference for beverages. "Long-named beverages with ingredients listed" were considered the most reliable and ranked highest at 3.74, A significant difference was observed between males and females. "Long-named beverage that were made from domestic agricultural products" were regarded as the most healthful and ranked highest at 4.01. A significant difference between males and females was also observed. Long-naming influences a customer's purchasing tendency. In particular, women were more influenced by a sense of wellbeing when they purchase, because they are more interested in losing weight and being healthy.

In this study investigation, 550 high school students attending school in Gyeonggi Area were surveyed for their knowledge of well-being perception. The major findings of the study were as follows: The boys found themselves in a better health compared to the girls. Students recognized the well-being food as all kinds of foods, which can improve their health although they had a significantly different opinion on the other things (p<0.001). The students acquired information on well-being through TV shows and the Internet. The students thought that physical and environmental well- being are the most important. In terms of physical well-being, they emphasized regular workout, balanced diet and enough sleep, while reduction of food waste and the use of disposables along with restriction of behavior not to generate environmental hormone were the important aspect for environmental well-being. In terms of eating-out habits, the girls choose healthy menus more often than the boys, and their menu choice was the most influenced by the information provided by TV and newspaper. Generally, the boys expressed more satisfaction with healthy menus than the girls, but the former didn't have a strong intention to reorder the same menu. Although the boys and girls did not have a same reason to select specific menu, both group choose menu to promote their health. The balance of taste and nutrition was identified as the top priority for their choice of well-being menus.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.