The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.

오늘날 외식 산업 뿐만 아니라 많은 기업들은 치열한 경 쟁 속에서 생존하기 위해 시장에 대한 환경 분석 및 고객의 요구 파악의 중요성을 인식하고 있으며 특히 인적 상호작용 이 많은 외식업의 경우 지속적으로 고객의 요구를 파악하는 데 많은 노력을 기울이고 있다. 이에 본 연구에서는 간편식 으로 다양한 소비자들이게 소비되고 있는 만두 전문점 이용 고객을 대상으로 유무형 상품 속성의 중요도와 성취도를 조 사하고, IPA (Importance-Performance Analysis)분석을 실시 하였다. 자료 수집은 2013년 6월 3일부터 2013년 7월 2일까 지 30일간 수도권에 거주하는 성인 남녀를 대상으로 실시하 였고 총 540부 중 500부(92.6%)를 유효 표본으로 분석하였 으며, 자료 분석은 SPSS 18.0 통계 패키지를 사용하였다. 본 연구의 결과 유형적 상품인 메뉴는 감각적 요인, 건강 요인, 위생 요인, 외적 요인 4가지로 요인이 추출되었고. 무 형적 상품인 서비스의 속성은 응대 요인, 촉진 요인, 포장 요인, 시각적 요인, 공간적 요인 5가지로 요인이 추출되었다. 메뉴 및 서비스의 속성의 요인분석 결과 모두 선행 연구와 유사하였고 메뉴와 서비스 속성은 메뉴의 종류 및 운영형태 에 따라 차이가 있는 것이 아닌 일반적인 상품 속성으로 요 인화 됨을 알 수 있었다. 유무형 상품의 속성에 대한 중요도와 성취도의 차이를 대 응표본 t-검정으로 살펴본 결과 메뉴의 중요도 평균은 5.21, 성취도 평균은 4.89이며, 21가지 품질 항목 중 5개를 제외한 항목에서 중요도와 성취도 간에 유의적인 차이(p<0.01)가 있 었다. 무형적 상품인 서비스의 중요도 평균은 5.22, 성취도 평균은 4.77로 30개 항목 중 1개 항목을 제외하고 중요도, 성취도간에 유의적인 차이가 있었다(p<0.01). 유무형 상품의 중요도와 성취도를 분석한 결과 메뉴의 감 각적 요인, 위생 요인은 (1) 사분면(유지)에 포함되었고, 건 강 요인은 (3) 사분면(저순위), 외적 요인은 (2) 사분면(과잉), (3) 사분면(저순위)에 위치해 있었다. 메뉴 속성별 중요도-성 취도 차이 정도를 살펴본 결과 현재 I.사분면(유지)에 위치해 있는 많은 속성들의 중요도와 성취도 간에 유의적인 차이가 있는 것으로 조사되었으므로 현재 메뉴의 속성이 (1) 사분면 (유지)에 속했다 할지라도 단순 유지가 아닌 개선이 함께 진 행되어야 하겠다. 무형적 상품인 서비스의 경우 응대 요인과 시각적 요인은 대부분 (1) 사분면(유지)에 포함되었으며, 촉 진요인은 모두 (2) 사분면(저순위), 포장요인과 공간적 요인 은 다양하게 배치되었다. 다만 종업원들의 친절도, 매장 내 섭취, 대기 장소 품질 항목은 (4) 사분면(집중)에 위치한 만 큼 신속한 문제 해결이 추진되어야 하겠다. 메뉴의 IPA 분석 결과와 같이 서비스도 현재 (1) 사분면(유지)에 위치된 많은 속성들이 중요도, 성취도간의 차이 크므로 현재 수준의 유지 가 아닌 개선이 함께 진행되어야 한다. 본 연구를 통해 고객들이 인지하는 유무형 외식 상품의 속 성을 IPA로 분석하여, 현재 상태를 파악하고 최우선적으로 개선해야 하는 상품 속성과 과잉으로 투자되는 속성을 시각 적으로 간편하게 파악할 수 있었다. 또한 단순히 IPA 좌표에 나타난 속성만을 분석하지 않고 속성별 중요도 성취도 간의 차이 정도를 함께 고려하여 종합적인 개선 방안을 제시하였 기에 한정된 인적, 물적 자원을 효율적으로 활용할 수 있을 것으로 생각된다. 무엇보다 기존의 연구들과 달리 유무형 상 품을 동시에 분석하였기 때문에 향후 외식업에서 실질적인 상품개발을 위한 자료로 활용될 수 있을 것으로 생각된다. 다만 본 연구에서는 외식 만두 전문점 이용 고객들을 대상 으로 한정적인 연구를 수행되었기에 동일한 아이템을 주력 상품으로 판매한다 하더라도 업체별 운영방식이 상이하고, 주요 고객 및 입지가 상이하여 고객들의 요구는 다를 수 있 다는 점이 연구 결과에 반영되지 못했다. 그러므로 향후 다 양한 타입별(프랜차이즈, 일반매장 등) 추가 조사가 필요하 며, 이러한 지속적인 연구를 현장에 적용한다면 경쟁력 있는 상품 개발과 매출 향상을 기대할 수 있겠다.

연구에서는 초등학교 고학년 아동을 대상으로 슬로라이프 에 기반을 둔 식생활교육 프로그램을 개발한 후 실제 적용 하여 그 효과성을 검증하고자 하였다. ADDIE 교수체제개발 모형을 적용하여 분석, 설계, 개발, 실행, 평가의 과정을 거 쳐 체계적인 5차시의 교육 프로그램을 개발하였다. 경기도 남양주시 소재의 Y초등학교 교육군 130명을 대상으로 프로 그램을 적용하였으며, 같은 소재의 J초등학교의 같은 학년 100명을 대조군으로 구성하여 프로그램의 효과성 여부를 평 가하였다. 연구결과를 요약하면 다음과 같다. 1) 초등학교 고학년 아동을 대상으로 올바른 식생활의 주 체적인 실천을 도모하기 위하여 슬로라이프에 기반을 둔 식생활교육 프로그램을 개발하였다. 프로그램은 아동 개인의 건강한 음식에 대한 인식 및 건강한 식생활 실천, 가정에서 의 가족식사를 통해 배려하고 감사하는 식생활 실천, 지역사 회의 농업의 중요성을 깨닫고 환경을 사랑하는 식생활 실천, 전통문화의 우수성을 깨닫고 전통음식을 즐기는 식생활의 실 천을 목표로 그 내용을 구성하였다. 또한 초등학교 아동의 특성을 반영하여 이야기하기 활동, 시각적 자료 등을 이용한 이론 학습 활동, 식재료를 이용한 감각체험 활동, 조리·조 형 활동 등 체험활동 위주의 교육 방법을 활용하였다. 연구 에서 개발된 슬로라이프 교육 프로그램의 실제 활용 가능성여부 파악을 위해 초등학교 고학년 아동을 대상으로 프로그 램을 적용하였다. 2) 교육 프로그램의 효과 판정을 위하여 확장된 계획행동 이론(TPB)의 변수를 이용하여 교육군과 대조군의 교육 전· 후 차이를 비교하였다. 교육 전, 동질성 검증을 통해 지식 변수를 제외한 나머지 변수에 있어서 두 그룹은 유의적으로 다 르지 않음을 확인하였다. 그러나 교육 후 교육군은 모든 계 획행동이론(TPB) 변수에 있어서 유의적 변화(p< .01)가 나타난 반면, 대조군은 지식 및 행동 의도에 있어서만 약간의 유의적 차이(p< .05)가 나타나 교육에 의한 효과를 증명할 수 있었다. 3) 확장된 계획행동이론(TPB) 모형의 적합도 검정을 통해 초등학교 고학년 아동의 슬로라이프 식생활 실천 행동에 미 치는 요인을 분석하고 행동 변화를 예측한 결과, 태도와 지 각된 행동통제, 행동 중요도 변수는 행동 의도의 선행 요인 이 되고, 지각된 행동통제와 행동 중요도, 행동 의도는 행동 에 영향을 미치는 요인이 되는 것으로 확인되었다. 그러나 지식과 주관적 규범이 행동 의도의 독립 변수가 되지 못하 는 것으로 나타났다. 식생활교육의 목적이 지식 향상과 더불 어 바람직한 식습관을 형성하는 것임을 고려하였을 때 5주 간의 교육은 아동의 식생활 습관 전반에 걸쳐 행동의 변화 를 유도하기에는 짧은 기간으로 생각되어 연구의 한계를 나타낸다. 연구에서 보인 확장된 계획행동이론(TPB)의 행동 변 수의 변화는 일시적일 수 있다는 점에 근거하여 긍정적인 효과의 지속 여부를 명확히 밝히기 위해 추후 반복적인 교육 과 유사 연구의 필요성이 제기된다. 교육의 효과성 검증을 위해 확장된 개념의 계획행동이론 (TPB)을 적용하였으나 교육 내용과의 일치 및 변수에의 적용 등을 고려하여 검증되지 못한 측정도구를 사용한 데에 있어서 연구의 한계를 나타냈다. 추후 개발되는 식생활교육 프 로그램의 효과성을 판단하기 위한 다양한 접근법 및 이론을 적용한 측정도구의 개발이 요구된다. 연구에서 개발된 슬로라이프 식생활교육 프로그램이 초등 학교 고학년 아동의 식생활의 변화에 효과적인 것으로 나타 났으므로, 향후 초등학생 대상의 바람직한 식생활 함양을 위한 교육에 활용 가능한 것으로 보인다. 본 연구를 바탕으로 학습자의 특성과 지역의 특색을 고려한 다양한 맞춤형 식생활교육 프로그램의 활발한 개발과 적용을 통하여 아동의 발달과 삶의 질 향상에 기여하기를 기대한다.

The purpose of this research was to investigate the relationship between white rice consumption and dietary intake, the risk of metabolic syndrome in Korean based on 1st (1998), 4th (2007~2009), 6th (2013) KNHANES. This study included 25,799 subjects who were age 10 or over. Three groups(low, medium, high) were divided according to white rice consumption (per day). In the low group, the meat and oil intake were significantly higher than the high group. In the 1st survey year, the BMI, waist circumstances, hypertriglyceridemia and fasting blood glucose in the high group were higher than other groups, however the 4th and 6th survey year showed no significant results. In the 1st survey year the risk of waist circumstances was higher in the high white rice consumption group and also had high risk with hypertriglyceridemia. Since the lower white rice consumption in 4th than 1st survey year we found no significant results. But in the 6th survey year with the lowest white rice consumption the risk of high diastolic pressure was reduced in high group. Because continuously reduced white rice consumption meantime showed more intake of meat and oil, it can be concluded that defensive effects with the Korean health.

묵은 김치의 높은 염도와 장기간 저장에 따른 단점을 해소하기 위해 염도와 발효온도를 다르게 하여 제조한 김치를 단기간 숙성하여 묵은 김치의 독특한 풍미와 조직감을 유지하는 묵은 김치 숙성방법의 기초를 제공하고자 하였다. 묵은 김치의 염도 변화는 발효 후 저장 0주차에 증가하였다가 이후 저장기간 동안 유의적으로 감소하였고(p<0.05), 시료의 초기염도에 따라 저장기간 중 염도 변화가 뚜렷하게 구분되었다. 발효온도에 따른 차이는 저장 6주차까지 큰 차이를 보이지 않았으나, 저장 12주차에는 1.6% 염도의 경우 12℃에서 발효한 시료가 18℃의 시료보다 높은 염도를 나타냈고, 2.4% 염도의 시료와 3.2% 염도의 시료에서는 발효온도가 낮을수록 염도의 감소 속도가 빨랐다. pH는 발효 후 저장 0주차에 유의적으로 감소하였으며, 염도가 높을수록 pH가 비교적 높게 나타났고, 저장기간이 늘어남에 따라 발효온도가 높을수록 pH의 값이 높게 나타났다. 산도는 발효 후 저장 0주차에 유의적으로 증가한 뒤 염도와 발효온도에 따라 변화하였다. 산도는 염도가 낮을수록 유의적으로 높은 산도를 나타냈고, 발효온도에 따른 산도의 변화는 발효 후 저장 0주차 때 발효온도가 높을수록 산도가 높게 나타났지만, 저장기간 중 발효온도에 따른 산도는 큰 차이를 보이지 않았다(p<0.001). 경도는 발효 후 저장 0주차에 감소한 뒤 염도와 발효온도에 따라 변화하였고(p<0.05), 저장 6주차까지 3.2% 염도의 시료에서 경도가 가장 높게 나타났다. 두께의 변화는 저장기간과 염도에 따른 차이를 보이지 않았고, 발효온도에 따라 12℃에서 발효한 시료보다 18℃에서 발효한 시료에서 두께의 값이 더 큰 것으로 나타났다. 총균수는 발효 후 저장 0주차에 유의적으로 증가하여 7.18~8.89 logCFU/mL 사이의 높은 값을 나타냈고, 이후 저장기간에 따라 감소하였다(p<0.001). 염도에 따른 총균수는 H시료에서 가장 높았고, 발효온도에 따른 총균수의 차이는 발효 후 저장 0주차에 12℃에서 발효한 시료가 높은 값을 나타냈지만, 이후 저장기간 동안 18℃에서 발효한 시료에서 높은 값을 보였다.

The purpose of this study was to investigate changes in Korean meat consumption as well as meat consumption trends. During the Japanese occupation period, the supply of meat was considerably insufficient. However, meat consumption mainly in large cities has gradually increased. Especially, 'Pyeongyang cow', a specialty of Pyeongyang, started being raised as edible beef cattle in 1933. During the chaotic period following liberation from Japan, the price of meat sharply increased. However, as the meat supply stabilized, the 'beef grade system' was introduced in 1967. Since then, beef has sold according to region. During the early economic growth period of the mid-1970s, meat consumption rapidly increased, and foreign beef was first imported in 1976. The preference for beef was somewhat attenuated due to the outbreak of mad cow disease and economic slowdown of the 1990s, resulting in an increase in the consumption of pork, a replacement meat. During the recent period of economic development, meat consumption has somewhat fallen and remained low. In late 2003, with the occurrence of mad cow disease in the US, the demand for pork, and especially pork fatback, has sharply increased.

염상섭은 신여성을 다룸에 있어 부정적인 시선으로만 일관하던 동시대 많은 작가들에 비하여 조금은 객관적인 시선을 견지하고 있다고 보였다. 신여성에 대한 극도의 혐오를 보인 남성 작가들이 신여성들의 역사적, 사회적 무지를 강조하여 신여성에 대한 부정적 인식을 심어주되 그들에게 아무런 변론의 기회를 주지 않았던 것과 달리 염상섭은 신여성들을 주동인물로 다루면서 오류의 삶에 대한 자기변호의 기회를 주고 있으며 비교적 가까운 거리에서 묘사하고 있기 때문이다. 하지만 거리가 가까워졌다고는 하나 신여성에 대한 작가의 시선이나 이해의 정도는 그렇지 않았음을 간과해서는 안 될 것이다. 염상섭은 남성의 근대성은 긍정하면서도 여성의 근대성에 관하여 매우 소극적이거나 부정적인 태도였다. 그는 여성의 주체적 행보를 주시하기보다 전통적인 여성성을 공고히 견지하며 여성을 극단적으로 이분화하려 하였다. 전통적 아비투스를 답습하고 그 안에 안주하는 여성들을 긍정적으로 보는가 하면 전통적 여성관에서 벗어나고자 하는 여성들을 부정, 그들의 존재를 위기로 담지하였던 것이다. 염상섭의 이런 위기의식은 작품 내에서 작중인물로 하여금 감상적인 토로와 한탄을 빈번하게 사용하는 것으로 나타난다. 연설 장면의 빈번한 활용이나 인물의 비분강개식 토로를 통하여 작가는 당시 사회에 대하여, 또 신여성에 대하여 하고자 하는 말을 지나칠 정도로 직접적으로 표현하고 있다. 다소 미숙한 방식의 글쓰기 방식을 무릅쓰더라도 일제하의 경박한 근대성에 대한 경계 등 작가의 주제의식을 뚜렷이 하고자 하는 의도 때문이라 판단된다. 하지만 염상섭은 당시 부정하고자 하는 모든 부정적 가치를 신여성에게 전가함으로써 이율배반적 근대의식을 보이고 있다. 그의 이러한 극단적 젠더의식은 당시 사회에 진출하려는 여성 지식인을 배제하고자 한 남성 지식인들의 그것에 다름 아니다.

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at 5℃ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p〈0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

The aim of this study was to examine how customers perceive storytelling at a real local restaurant and to understand how consumption reflects their evaluation by understanding their values. Participants received information from a real local restaurant in the Gangneung area to examine the effects of storytelling and to evaluate their affective attitudes towards local restaurant stories, word-of-mouth intentions, and purchasing intentions using a seven-point Likert scale. A total of 310 consumers were used. A factor analysis was performed to identify consumption value characteristics and factor structure, which consisted economic value, emotional value, and epistemic value. To test whether local restaurant consumers could be classified into homogenous groups based on their consumption values, a three cluster solution was selected, and a Kmeans cluster analysis was performed. As a result, three groups were identified and labeled appropriate for their scores based on each of the consumption values; emotional value-oriented consumers to cluster 1, epistemic value-oriented consumers to cluster 2, and economic value-oriented consumers to cluster 3. An analysis of variance was used to examine the differences in the affective attitudes towards storytelling at the local restaurant, purchasing intentions, and word-of-mouth intentions across the three clusters. The epistemic value-oriented consumers had the highest score for all three variables. In contrast, economic value-oriented consumers had the lowest scores for the three variables. A regression analysis revealed that affective attitudes towards storytelling were significantly affected by these three consumption values. It also showed that positive affective attitudes towards storytelling were associated with higher purchasing intention and word-of-mouth. The significance of this study was to show how customers perceive storytelling at a real restaurant and reflect on their evaluation by understanding their consumption values. As a result, this study examined the potential power of storytelling as an effective marketing communication tool for local restaurants.

The aim of this study was to develop a KDPS (Korean dietary pattern score) to assess dietary patterns and diet quality of Koreans from a food culture perspective. The KDPS was applied to dietary data collected during the Korean National Health and Nutrition Examination Survey of 2007, and the validity and reliability of the KDPS were evaluated. The targets of the study included 2,278 Korean adults aged 20n89 years. The KDPS was developed using the sum of the scores of 13 components. Each component scored up to 10 points and there was a total of 130 points. The first seven components were for the KSMS (Korean-style meal score) and assessed the dietary balance based on the 3-Chup Bansang daily basic table setting. The components numbered 8 to 13 were for the FGS (food group score), which measured the degree of compliance with the six major food groups based on the Korean recommendation for one serving size of grains, meats, vegetables, fruits, milk, and oils. This KDPS was verified through content validity, concurrent-criterion validity, principal components analysis, and a reliability analysis. The results showed that content validity and construct validity were high. The KDPS developed in this study adhered to the Korean dietary pattern and a healthy diet intake. Furthermore, this study presented an integrated index by scoring the Korean style table setting in addition to evaluating meals from a nutrition perspective. This study can be extended to develop a score for assessing.

The purpose of this research was to investigate the transition of the concept and meaning of "bulgogi". "Bulgogi" is a representative Korean food and is also a global menu item. The first dictionary that presented the word "bulgogi" was the Keunsajeon (big dictionary). The results of an analysis of 17 dictionaries published in the last 60 years showed the immutable definition of "neobiani" as seasoned and broiled beef. In contrast, "bulgogi" has been termed differently, from "simply grilled meat of an animal" to the same meaning as that of "neobiani". Furthermore, to define the difference between common grilled meat in modern versus present time, a review of 26 cookery books from Sieuijeanseo, written in late 1800, to The Taste of Korea, written in 1987, were selected and examined. To date, the first appearance of the word "bulgogi" mentioned in a cook book was in Practice in Higher Cuisine, which was written by Shin- young Bang in 1958. The book states that "bulgogi" is the second name or the vulgar designation of "neobiani".

Ramyen and Korean noodles (guksu) are popular foods in Korea and around the world. Since 1998, rice consumption in Korea has gradually decreased, whereas consumption of noodles has continuously increased. The purpose of this study is to assess the consumption of ramyen and Korean noodles of Koreans, using data from the Korean National Health and Nutrition Examination Survey (KNHANES) of 2007. Korean adults (>20) were selected to examine the associations between noodle consumption and food and nutrient intake and health status. SAS 9.1 and SUDAAN 9.1 were used for the data analysis. 10.3% of Korean adults consumed ramyen, and 15.4% consumed Korean noodles. The consumption of ramyen and Korean noodles were higher in men than in women, in lunch than in other meals, and in the lowest income quartile than the highest quartile. Ramyen and Korean noodle consumer groups consumed more grain products, seasonings, and oils than the nonconsumer group. The noodle group showed significantly lower systolic blood pressure than the non-consumer group. The noodle groups showed lower rates of hypertension and metabolic syndrome than the non-consumer group. From these results, we conclude that ramyen and Korean noodles may have positive health effects. More studies on the association between noodles and the health of Koreans and those in other countries should be done in the future.

Oral folk tale, which are organized stories that have been handed down to each district, includes a lot of mention about local specialties related to food. In folk tales consisting of linguistic signs, food plays a role in expressing not only instinct and desire but also order, exclusion and communication of human beings. Understanding the matters of concern or consciousness that community members of the time have put an emphasis on through food included in folk tales can be useful for better understanding the culture of the time and the food in folk tales can be a symbolic code. In this study, food mentioned in folk tales were classified into six groups, medicine, love, god, livelihood, provision and power focused on both inland and coastal regions that are referred to in most of the sixteen volumes of Korean Oral Folk Tales. In addition, the symbolic meanings of these groups were examined. This study can contribute to establishing the foundation of the globalization of the Korean food by determining the way Korea food can become a world class food. This study aims to reinterpret and combine culture and art with the food of Korea based on six symbolic meanings of food expressed in Korean Oral Folk Tales.

The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in Växjo, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100℃-- and then stored for 28 days at 5℃. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p〈0.05). The saltiness was maintained at levels of approximately 0.17~0.28% (20% group), 0.32~0.67%% (40%group), 0.48~1.00% (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100℃. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100℃ was the most preferred condition overall, 40%-80℃ was the condition in which the texture was most preferred, and 40%-80℃ was the condition that yielded the highest color scores.