This study aimed to investigate the use of environmentally friendly agricultural products (EFAPs) in Chungcheongbuk-do and the perception and satisfaction of school dietitians with EFAPs. The study survey was conducted from April to Jun 2018. Among 195 dietitians, 54.4% were nutrition teachers and 51.3% were working in elementary schools. Of the participants, 65% answered that the percentage of EFAPS in the total food cost was 10~30%. The most used EFAP food group was grains (64.6%), followed by vegetables (26.2%). The main reasons for using EFAPs were subsidies for EFAPs from local governments (85.1%) and students’ health (52.3%). The average daily subsidy for EFAPs from the local governments was 201~500 won at 45.1%, and 200 won or less at 34.9%, which was based on one meal per student. In questions on satisfaction with using EFAPs, satisfaction with safety (3.93 out of 5 points) scored the highest, followed by nutrition (3.74), freshness (3.70), appearance (3.32), diversity (2.85), and price (2.78). Therefore, to expand the use of EFAPs in school food service, it is necessary to expand the provision of subsidies and increase EFAP production diversification.

This study aims to determine the correlation between the apartment resident community and housing satisfaction and suggest which factors can contribute to improving the local community’s housing environment and satisfaction by means of the local inhabitants and apartment residents participating in co-managing the community. The study results are as follows. Firstly, the apartment resident community had a positive effect on housing satisfaction but the effects were insignificant. This revealed that residents’ interest in communicating with the resident community was low due to various organizations such as the women’s association, election committee, and autonomous society being used as means to pursue personal gain rather than the development of the entire apartment. Secondly, the vitalization of the apartment resident community had a positive effect on housing satisfaction. The analysis results showed that the higher the level of unity and volunteering activities of residents, the more improved the resident vitalization programs are being managed, and the higher the level of resident participation, the higher the housing satisfaction. Lastly, this study suggests the supplementation and upgrading of apartment community facilities into complex community facilities as a means to unify the residents and vitalize the resident community. To vitalize the resident community and strengthen the community spirit, the residents will need to voluntarily create a community hub by forming community-tailored associations and programs through connections with local governments and businesses.

This study aims to find the causal relationship between the effects of apartment inhabitants’ life management and administrative management on housing satisfaction. The study results are as follows. Firstly, life management showed to have a positive effect on life satisfaction. In other words, the better the management of public order and facilities, the higher the satisfaction of housing satisfaction. Thus, the principal agent of management needs to increase inhabitants’ housing satisfaction through education and training on developing life management techniques. Secondly, administrative management showed to have a positive effect on life satisfaction. Thus, the more accurate the completion documents and management transfer process necessary for administrative management, the higher the cost-cutting effects of accounting, construction, and service contracts, the more transparent the resident agreement process in accordance with management policies, the more transparent the election process of building representatives and resident representatives, and the higher the effects of energy saving, the higher the housing satisfaction of inhabitants. This revealed that the principal agent of management needs to increase housing satisfaction through education and training on developing administrative management techniques because the level of administrative management had a positive effect on housing satisfaction. As a result, in order to create reliability between inhabitants and the principal agents of management, the transparency of administrative management such as document disclosure must be ensured, thus improving the housing satisfaction of inhabitants.

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of ‘I eat kimchi when I eat instant noodles or noodles’ and ‘I like dried fish with salt’ were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

The purpose of this study was to investigate the intake status of energy drinks, knowledge of caffeine and the perception on intake of energy drinks by university students. We surveyed 351 university students from October 25, 2017 to January 25, 2018. The subjects (70.9%) consumed energy drinks more than once. Male students consumed energy drinks more frequently than the female ones. A huge portion (68.3%) of the subjects consumed energy drinks to recover from fatigue and reduce sleepiness. Moreover, they consumed most of the energy drinks at home and the university library. The main anticipated efficacy of energy drinks was the relieving drowsiness. Respondents (86.3%) perceived that energy drinks could be hazardous to the health of human beings. The main risks of consuming energy drinks were sleep disorders, addiction problems and heart beating. The main recognized effects of energy drinks were relieved drowsiness and decreased fatigue. The major side effects were heart beating, nausea, vomiting, heartburn and sleeping disorders. This study suggests that nutritional education is needed to confirm the recommendation of daily intake for caffeine and to raise awareness about the side effects of energy drinks.

This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossombyulgeonhwa in each misu.

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

The purpose of this study was to evaluate the nutritional knowledge and dietary behaviors of middle school students according to their mother’s employment status. Of all 453 subjects, 52.1% were boys, and 67.5% of the mothers were employed. The total score of nutritional knowledge was 8.0 out of 10 for students with a non-working mom and 7.7 for those with a working mom, showing no significant difference. Among the 20 nutritional knowledge questions, correct answer rates for “lots of fruits may be eaten because of not gaining weight” (72.6% vs. 81.6%, p<0.05) and “eating raw carrots is better than eating fried ones with oil” (34.6% vs. 44.9%, p<0.05) were significantly higher in students with a working mom. The regularity of meals showed a significant difference according to the mother’s employment, indicating that responses of “very regular” (62.4% vs. 72.1%) were high among students with a non-working mom and responses of “skipping breakfast” (31.4% vs. 19.7%) were higher in students with a working mom (p<0.05). The number of snacks a day was also significantly different according to the mother’s employment, showing that 12.8% of the students with a working mom and only 3.4% of them with a non-working mom did not eat snacks at all (p<0.05). These results reveal no significant difference in middle school students’ nutritional knowledge according to their mother’s employment status; however, the students whose mother had a job were more likely to have more undesirable dietary behaviors such as irregular meals and snacking.

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in ‘balanced diet’. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted ‘balance between eastern and western foods’ and ‘new dishes’ for the menu of school meals. For the distribution of meals, ‘various kinds of side dishes’ and ‘warmth of dishes’ were mainly required. The main problems of the current environment of school meals were ‘long waiting time’ and ‘noise of the cafeteria’. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs’ cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs’ kindness'. In the preference of foods, students preferred ‘white rice’; whereas they did not like ‘bean rice’; and ‘fried rice' was preferred. In side dishes with meat and fish, most of the meats including ‘Tangsuyuk’ and ‘Bulgogi’ were preferred. For fish, ‘fried hairtail’ was preferred; whereas, ‘fried Spanish mackerel’ was not. In case of kimchi, ‘Chinese cabbage kimchi’ and ‘cubed radish kimchi’ were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students’ preferences to be reflected in the menu is also needed

Kim, Myung-hee. 2016. “A Study on Style Shift between Honorific and Plain Language in Korean”. The Sociolinguistic Journal of Korea 24(3). 95~123. This study examines the mixed use of honorific forms (nophim-mal) and plain forms (pan-mal) by Korean speakers in task-based conversations. The data taken from ‘Mr. O Corpus’ relate to 20 pairs of Korean female speakers, 10 teacher-student (T-S) pairs and 10 student-student (S-S) pairs. A close examination of the data shows that most speakers alternated between the two forms, even within a single turn of talk, with partners with status differences. It seems that the frequent style shift shows the complexity of the phenomenon and the speakers’ sensitivity to the immediate context, as well as the societal norms that possibly constrain them. The results show that the speakers’ choice to use an honorific form or plain form has mainly four functions, three of which are interactional using honorific forms: (a) use of plain forms in self-directed or spontaneous talk, (b) use of honorifics to involve the addressee in the interaction, (c) use of honorifics to index identity, and (d) use of honorifics in confrontational interactions. Based on these results, it is claimed that Korean speakers strategically use honorific language as “relationship markers” in their interactions. (177)

The purpose of this study was to determine the association between school administrator support as perceived by nutrition teachers (dietitians) and job satisfaction in order to provide data concerning efficient job performance of nutrition teachers, to determine effects of school administrator support on job satisfaction in nutrition teachers, and to provide basic data that could help improve school meals. Major supporters of nutrition teachers (dietitians) were chief administrators (55.3%), principals (27.2%), assistant principals (15.0%), and managers in charge (2.4%). Nutrition teachers (dietitians) scored 3.38 for perception of school administrator support, 3.66 for emotional support, 3.27 for informational support, 3.22 for instrumental support, and 3.11 for evaluation support. Support of nutrition teachers (dietitians) by school managers included emotional support (3.66)>informational support (3.27)>instrumental support (3.22)>evaluative support (3.11). Nutrition teachers (dietitians) scored 3.37 for job satisfaction, as follows: work performance (4.19)>interpersonal relationships (3.39)>job satisfaction in general (3.37)>job itself (3.29)>job environment (3.07)>performance rating and benefits system (2.70). Statistically significant correlation was observed between perception of school administrator support and job satisfaction (r= .771, p< .01). Therefore, school administrators are necessary to provide evaluative supports to nutrition teachers (dietitians), performance assessment, employee benefit packages, and improvement of school meal plans and quality.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

Kim Myung-hee. 2012. Analysis of English Newspapers' Coverage of the 2011 Tohoku Earthquake in Japan, Korea, and the U.S. The Sociolinguistic Journal of Korea 20(2), pp. 93-114. The present paper aims to explore the different perspectives found in the English newspapers' coverage of the 2011 Tohoku Earthquake in Japan, Korea and the U.S., by using a corpus-based critical discourse analysis, The data is drawn from newspaper articles published in the Japan Times, the Korea Times, and the New York Times from March 11, 2011 to April 30, 2011. It is assumed that the different perspectives or ideological stances taken by each newspaper will affect the articles both quantitatively and qualitatively. Quantitatively, it is hypothesized that the keywords list and the thematic distribution of the articles in each national newspaper will be influenced by the perspectives of the society or culture a given newspaper is part of. A qualitative analysis of the headlines and the articles will also show the newspapers' different perspectives of the same event. This paper uses the framework of the ‘ideological square (van Dijk 1998)’ to explore this issue: the positive representation of one's own group and the negative representation of that of others.

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 ㎝ and 57.1 ㎏ for boys, and 155.7 ㎝ and 48.8 ㎏ for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits.

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

The purpose of present study was to analyze mineral contents in various tissues and investigate theirs relation with bone mineral density (BMD) in rats. Fifteen Sprague-Dawley rats were fed standard diet for 4 weeks. Body weight gain, feed intake, and feed efficiency ratio were 41.00 g/week, 171.15 g/week, and 0.24 respectively. Among 12 minerals in serum, Ca is the highest with 6.86 mg/dl. Serum Mg, Se, and Cu were 2.52 mg/dl, 0.23 mg/dl and 0.22 mg/dl respectively. Mg contents in liver, spleen, and kidney were 246.36 μg/g, 105.01 μg/g, and 273.38 μg/g respectively. Tibia contents of Ca, Mg, Zn, Fe and V were 194.91 mg/g, 23.10 mg/g, 0.60 mg/g, 0.35 mg/g and 0.14 mg/g respectively. BMDs of right tibia and spine were 122.04 mg/cm2 and 153.61 mg/cm2. There were significantly positive correlations between tibia BMD and Se (p<0.05), tibia BMD and V (p<0.01), spinal BMD and V(p<0.05), respectively. It's expected that these results are used as a reference data in following study to elucidate physiological function of minerals.

This study aims to explore the forms of negative yes/no interrogatives and the social actions they perform in task-oriented conversations in Korean and English. The data consist of 20 Korean and 22 English pairs interacting with each other whiJe arranging a series of 15 pictures. It seems that negative yes/no interrogatives are used more extensively in Korean conversation than in English, and that they have different interactionaJ functions in the two languages. AnaJyses of the data suggest that negative yes/no interrogatives in English are used to perform a very specific function in interaction, making an assertion in a disaligning situation while seeking agreement from the addressee. On the other hand, it is shown that negative yes/no interrogatives in Korean are used as an important interactionaJ device between conversationalists. It seems that the ch미ce of the two types of negative yes/no interrogatives in Korean is largely dependent on the speaker’s estimation of the following two factors: (a) the degree of certainty about the information conveyed, and (b) the degree of common ground with the addressee. (Hanyang University, 마1san)