Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world’s most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Lowpractice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

The purpose of this study was to determine the basic materials needed for nutrition and health programs for aged people. In order to set up these programs, the nutritional habit, nutritional knowledge and functional health status (mobility, functional assessment, and falls efficacy) of the aged were measured, and their relationships were determined. Data was collected on 57 aged individuals that participated in the 'Exercise Program for the Aged' conducted by the National Health Insurance Corporation. These 57 subjects were interviewed and tested by direct measurement prior to conducting the program. The data was analyzed using the SPSS 13.0 Package. According to the results, the nutritional habit ranged from 24-50 out of 50, and the average was 37.2, which was above the middle level. The average nutritional knowledge was of 4.02 out of 5, which was considered reasonably high. Especially, more than half of these subjects were uneducated, but they had a high interest in nutrition. The average mobility was determined to be 9.2 seconds and the falls efficacy was 64.2 out of 100. In addition, subjects answered that they had a fear of falling due to low confidence, which indicates that safety education for the prevention of falls should be provided to aged individuals in the future. The results showed that notable counter-relations between nutritional habit and functional health status existed.