This study was conducted to examine the status of food consumption and nutrition intake of young adults according to food security using data from the Korea National Health and Nutrition Examination Survey (KNHANES) (2008~2018). A total of 10,655 young adults aged 19~34 years participated in the study. The subjects in the moderately/severely food insecure group consumed less fruits, vegetables, meat, nuts and seeds than those in food secure/mildly food insecure group after adjusting for confounding factors. The moderately/severely food insecure group significantly decreased mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) for protein, vitamin A, riboflavin, niacin, vitamin C, calcium, phosphorus and iron compared to the food secure/ mildly food insecure group. The percentages of the participants consuming a daily diet with carbohydrate, protein, vitamin A, thiamin, riboflavin, niacin, vitamin C, phosphorus and iron less than the estimated average requirement (EAR) increased in the moderately/severely food insecure group compared with the food secure group. This study suggested that the nutrition intake of young adults was related to food security status. These findings can be used as basic data for developing nutritional policies for young adults.

본 연구에서는 가리맛조개 (S. constricta)의 토사물을 현미경 검경과 차세대염기서열분석 (NGS) 기법으로 먹이원을 확인하고, 이를 통해 형태학적 및 분자학적 방법에 따른 먹이원 분석을 비교하였다. 가리맛조개 (S. constricta)의 먹이원은 분석방법에 따라 차이를 보였다. 먹이원생물은 위 내에서 분해되어 현미경 분석을 통한 생활사 확인과 정량적 분석이 가능하였으나 형태학적 및 해부학적 특성 파악이 불완전하였다. NGS 분석은 유기물 형태로 잔존하는 생물의 DNA 확인이 가능하여 현미경 검경 결과와의 상호보완적 적용 가능성을 확인하였다.

국내 멸종위기 어류 25종의 먹이원을 문헌 조사한 결과, 먹이원은 20문, 31강, 58목, 116과, 154속으로 나타났다. 먹이원 중 가장 많은 어류가 섭식한 먹이원은 분류군에 따라 절지동물문, 곤충강, 파리목, 깔따구과로 조사되었으며, 식물류 먹이원은 돌말문, 윷돌말강, 반달돌말목, 반달돌말과로 조사되었다. 계층적 군집분석과 NMDS를 이용하여 멸종위기 어류 20종의 먹이원 유형화 결과, 어류를 주로 포식하는 충식성 어류와 식물플랑크톤을 섭식하는 어류 2가지 유형으로 나타났다. 네트워크 분석의 허브 점수가 높은 먹이원은 파리목, 하루살이목, 날도래목, 강도래목, 딱정벌 래목으로 나타났으며 식물류 먹이원 중 허브 점수가 높은 쪽배돌말목과 반달돌말목, 김발돌말목으로 조사되었다. 먹이원 폭이 큰 어류는 연준모치 (PP)와 열목어, 좀수수치, 가는돌고기, 꼬치동자개, 퉁사리, 묵잡자루, 미호종개로 Bi 지수 값이 0.3 이상으로 조사되어 다양한 먹이를 먹는 것으 로 조사되었다. 반면, 금강모치, 부안종개, 감돌고기, 흰수마자, 다묵장어, 돌상어, 얼룩새코미꾸리, 북방종개는 Bi 지수 값이 0.1 이하로 조사되어 먹이원 다양성이 낮게 조사되었다.

본 연구의 목적은 약선요리 소비가치에 대한 인구통계학적 차이점을 검정하고 이를 토대로 시장 세분화 전략을 제시 하는데 있다. 이를 위해 무작위 표본추출을 통한 설문조 사를 실시하였고, 회수된 설문지는 SPSS Ver.17을 이용해서 신뢰도 분석 및 요인분석, 계층 일반적 특징적 및 K-Means 군집분석을 실시하였다. 기능 영양사회적중시형 의 일반 적 특징은 남자보다는 여자의 선호도가 높고, 연령층 및 학력 전업주부들이 선호하고 있다. 기능영양사회적 중시형 시장 특징은,약선요리를 먹을 때의 행복함과 사회적 관계를 중시하며, 기능적 측면을 고려한 소비계층이다. 무관심형 의 일반적 특징은 여자보다는 남자들이 많으며, 특히 20대 이하 및 학생층에서의 특징이고, 학력별 구분할 수 있는 차이 가 없다. 무관심형의시장 특성은 남자, 20대이하 및 학생층에서 의미를 부여할 수 있을 만큼의 약선요리의 소비가치가 나타나지 않았다. 기능적 중시형 일반적인 특징은 직업별 로 학생층을 제외한 여타의 직업군에서 중시하는 성향을 보인다. 기능적 중시형의 시장특 성은 연령과 직업군에서는 뚜렷한 소비가치의 중요성을 인식하고 있다. 이러한 연구의 결과는 약선요리에 대한 시장 세분화를 설정하고 이에 대한 세부전략을 수립하는데 있어 의미있는 시사점이 될 것이다. 소득수준이 향상됨에 따라. 건강한 삶에 대한 수요 욕구가 증가하는 것이 일반적인 추세임을 고려해 볼 때, 약선요리의 기능적 특성을 반영한 마케 팅 전략을 수립한다면 새로운 음식문화의 한 장르로 확산발전 될 것으로 예상된다.

This systematic review and meta-analysis aimed to determine whether food intake is effective in preventing diseases related to cognitive impairment. We searched English databases namely MEDLINE, PubMed and ScienceDirect from 2000 to May 2020, and Korean databases namely RISS, KISS, and DBPIA from 1990 to May 2020. We divided the data into 15 groups using the food group classification of the Korean Nutrition Society (KNS). The effect size (Cohen’s d) was estimated using a random-effect model, and a 95% confidence interval was calculated for each study. We included 17 cross-sectional studies and 7 cohort studies which involved 45,115 participants. As a result of analyzing the subgroups in the Asian population of both sexes, it was observed that grain intake has a protective effect against cognitive impairment. For females, pulses and fish also have a protective role against cognitive impairment. In the case of seaweed, a negative relationship was found with a moderate protective effect against cognitive impairment (Cohen’s d:-0.533, 95% CI: -0.939, -0.126; p=0.010) in Korean studies. Dairy products are associated with an increased risk of cognitive impairment in the American and European population but drinking alcohol is associated with a lower impairment risk. These results provide a basis for formulating the dietary guidelines for preventing dementia for each country.

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

국내 담수 어류 12과, 28속, 45종의 먹이원을 문헌 조사 한 결과, 동물류 먹이원은 16문, 24강, 54목, 126과, 212속으로 조사되었으며 식물류 먹이원은 10문, 18강, 42목, 63과, 82속으로 나타났다. 동물류 먹이원 중 가장 많은 어류가 섭식한 먹이원은 분류군에 따라 절지동물문, 곤충강, 파리목, 깔따구과로 조사되었으며, 식물류 먹이원은 돌말문, 윷돌말강, 반달돌말목, 반달돌말과로 조사되었다. SOM을 이용하여 45종 어류의 유형화 결과, 어류를 주로 포식하는 어류와 저서무척추동물을 포식하는 어류, 동물플랑크톤을 섭식하는 어류, 식물플랑크톤을 섭식하는 어류, 잡식성 어류 5가지 유형으로 나타났다. 네트워크 분석의 허브 점수가 높은 상위 5종의 어류는 블루길, 몰개, 수수미꾸리, 남방 종개, 새코미꾸리 순으로 나타났으며 먹이원 중 허브 점수가 높은 상위 5 종류의 먹이원은 파리목, 하루살이목, 이지목, 김발돌말목, 쪽배돌말목 순으로 조사되었다.

이 논문의 목적은 빅데이터 분석기법의 하나인 연관규칙 분석법을 이용하여 소비자가 구매하는 신선식품 간의 상호 연관성을 살펴보는 것이다. 농촌진흥청의 「농식품 소비자 패널조사」에서 가공식품을 제외한 신선식품의 구매내역 정보를 이용하여 전통시장, 대형마트, 기업형 슈퍼마켓에서 나타나는 연관규칙을 계절별로 분석하였다. 소비자를 2011년을 기준년도로 하여 30, 40, 50대로 구분한 후에, 연령대･구입장소별로 도출된 연관규칙 을 매년 등장한 규칙, 빈번하게 나타난 규칙, 새로 생성된 규칙 세 가지로 구분하였다. 또한 각 연도별로 나타난 공통된 연관규칙에서 향상도의 변화를 분석하여 장바구니에서 나타나는 연관 구매의 동태적인 변화 패턴을 살펴보았다. 분석결과는 소매점포가 묶음상품을 개발하거나 매대를 구성할 때 또는 소비자에게 발송할 상품 홍보용 전단지를 만들 때 유용하게 사용될 것이다.

This study was conducted to develop a high-moisture food waste dryer that uses steam as a direct heat source to improve the drying speed. Another objective was to verify its performance through experiments. A dryer with a drying capacity of 10,000 kg/hr, which uses steam from an incineration plant as a drying heat source, was fabricated. The performance and applicability of the dryer were verified through drying experiments, in which the food waste collected from large restaurants near the incineration plant was used as the experimental material. The drying experiment results showed that the input steam temperature increased by 21℃ from approximately 145℃ to 166℃ compared to the case in which drying was performed by converting steam into heated air. The drying speed increased by 1.5 times from approximately 0.63 to 0.94 %/hr, and drying up to approximately 20%(wb) moisture content was possible. The drying energy rate, which represents the ratio of the energy consumed for drying to the input energy, increased by approximately ten times from 7.17% to 70.87%. The total drying time still remained approximately 100 hr due to the re-condensation of moisture. When steam was directly used as a drying heat source to improve the drying speed of food waste containing high moisture, the drying speed, water content after drying, and drying energy rate were clearly improved compared to the case in which steam was converted into heated air for use. Therefore, it was deemed necessary to develop a dryer that directly uses steam from an incineration plant for drying. To shorten the total drying time, it is necessary to develop a device that solves the problem of moisture condensation in the dryer.

본 연구는 동물병원을 방문하거나 펫 앱을 사용하는 반려동물 소유주를 대상으로 수행되었고, 이들의 사육상황, 식용곤충을 사용하는 사료와 기능성 펫 사료에 대한 인지도와 구매의사를 조사 분석하였다. 조사결과, 조사대상의 89.5%가 개나 고양이와 같은 반려동물을 키우고 있었고, 55.6%가 식용곤충을 이용한 반려동물사료에 대해 알고 있었다. 식용곤충을 사용한 반려동물사료에 대해 구매의사를 물었을 때 48.5%가 구매의사를 보였고, 51.5%가 불구매 의사를 보였다. 구매의 주요 이유로는 낮은 알러지 가능성과 높은 영양성을 언급하였고, 불구매 의사의 주요 이유로는 식용곤충에 대한 거부감으로 조사되었다.

This study evaluated methods of improving sustained learning participation by examining the structural relationship of school support consisting of professor support, friend-senior support and educational environment support, career decisionmaking self-efficacy, school satisfaction, and learning persistence depending on the characteristics of college students majoring in culinary art and food service. The study findings were as follows. First, the general characteristics of college students majoring in culinary art and food service were perceived significantly more by female students than by male students. Second, school support directly influenced the career decision-making self-efficacy and school satisfaction, but did not directly influence the learning persistence. Instead, school support influenced school satisfaction and learning persistence indirectly by the medium of career decision-making self-efficacy. Third, career decision-making self-efficacy directly influenced school satisfaction and learning persistence and indirectly influenced learning persistence by the medium of school satisfaction. Lastly, school satisfaction directly influenced the learning persistence, implying that school satisfaction is an important factor for the learning persistence of college students majoring in culinary art and food service. These results show that, because school members and environmental support cannot exclusively make learning persistence, diverse systems and programs must be developed and applied to improve the career decision-making self-efficacy and school satisfaction of college students majoring in culinary art and food service.

This study examined the status of food specialties in Korea during the Japanese colonial period through『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

본 연구는 건강기능식품 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin에 대한 동시분석법을 개발하는 연구이다. 최적분석조건을 확립하기 위해 시료 채취량, 용매 조건을 비교 검토하였으며, UPLCMS/ MS를 이용하여 각 4개 성분에 대한 정확한 분석 및 분석시간의 효율성도 향상하였다. 분석 시 사용한 컬럼은 Acquity UPLC BEH C18이며, 정량이온으로 catechin, caffeic acid, ferulic acid, taxifolin 각각 133, 135, 245 및 248을 선정하였다. 확립된 시험법에 대해 특이성, 직선성, 검출한계, 정량한계, 정확성, 정밀성 등의 밸리데이션을 수행하였다. 4개 성분 모두 50-25000 mg/L 농도에서 결정계수(R2) 0.999이상으로 높은 직선성을 확인하였다. 또한 회수율은 84.9-104%이었고, 정밀성은 1.2-4.3%의 RSD를 확인하였다. 개발된 시험법은 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin 분석을 위한 시험법으로 활용되기에 적합한 것으로 판단된다.

본 연구에서는 식품섭취량 데이터를 활용하여, 한국인의 식습관을 분석하고 관리방향을 제안하였다. 국민건강영양 조사의 원시자료를 활용하고, 국내 대표적 식품 분류체계인 식품공전을 반영해서 품목수 839개(세부품목수 1,419개)를 대상으로 실시하였다. 일일 총 식품섭취량은 1,585.77 g/day 이고, 그 중 원재료식품은 858.96 g/day(54.2%), 가공식품은 726.81 g/day(45.8%)로 산출되었다. 식품군별 식품섭취량은, 곡류가 가장 높은 비율을 차지했고, 식품섭취량 상위15위 식품군 중 90% 이상의 대상자가 섭취하는 목록으로는 곡 류(99.06%), 근채류(95.80%)로 나타났다. 품목별 분석에 의하면 주요 다소비(일일식품섭취량 1%이상 섭취, 158.6 g/ day) 및 다빈도(일일평균 국민 25% 이상 섭취, 5,168명) 품목은 쌀, 배추김치, 사과, 무, 달걀, 고추, 양파, 밀, 두부, 감자, 오이, 돼지고기로 산출되었다. 섭취빈도 중심의 상위순위 목록은 주로 한식양념 재료들이 포함되었다. 김치류는 배추김치(64.89 g/day)의 섭취량 비율이 67%로 가장 높게 나타났다. 주류의 경우 섭취량 및 섭취빈도 모두 상위 5위 안에 포함되어 있으며, 세부적인 섭취량은 맥주 (63.53 g/day), 소주(39.11 g/day), 막걸리(19.70 g/day) 순으로 높았고, 섭취빈도는 소주(11.3%), 맥주(7.2%), 청주(6.6%) 순으로 높게 산출되었다. 2010년부터 2015년도 식품섭취 량 추이에서 곡류는 꾸준하게 감소하고, 음료류는 다소 증가하는 추세였다. 주류의 섭취빈도에서는 일부 종류인 막걸리, 와인, 청주, 복분자주에서 년도별로 감소하는 경향 이었고, 김치류도 감소하는 추세였다. 식품 섭취패턴은 체내노출과 직접적인 영향이 있으며, 식품섭취량이 높은 식품과 섭취빈도가 높은 식품 모두 관리가 중요하지만, 우 리나라 섭취 특성을 고려하여 국내에 적합한 안전관리 방안 마련이 필요하다. 식품 섭취로 인한 유해오염물질의 노출량 관리를 위해서 다소비 식품은 섭취용량과 관련이 높으므로 식품의 오염도 관리 중심으로 다빈도 식품은 섭취 기간과 관련이 높으므로 섭취시 장기노출로 인한 체내축적 중심으로 접근하는 것을 권장한다.

Recently, quantitative analyses of food web structure based on carbon and nitrogen stable isotopes are widely applied to environmental assessments as well as ecological researches of various ecosystems, particularly rivers and streams. In the present study, we analyzed carbon and nitrogen stable isotope ratios of POM (both planktonic and attached forms), zooplankton, benthic macroinvertebrates and fish collected from 6 sites located at Nakdong River. Samples were collected from upstream areas of 5 weirs (Sangju, Gangjeong- Goryeong, Dalseong, Hapcheon-Changnyeong, and Changnyeong-Haman Weirs) and one downstream area of Hapcheon-Changnyeong Weir in dry season (June) and after rainy season (September). We suggested ranges of their carbon and nitrogen stable isotope ratios and calculated their trophic levels in the food web to compare their temporal and spatial variations. Trophic levels of organisms were relatively higher in Sangju Weir located at upper part of Nakdong River, and decreased thereafter. However, the trophic levels were recovered at the Changnyeong-Haman Weir, the lowest weir in the river. The trophic level calculated by nitrogen stable isotope ratios showed more reliable ranges when they were calculated based on zooplankton than POM used as baseline. The suggested quantitative ecological information of the majority of biological communities in Nakdong River would be helpful to understand the response of river food web to environmental disturbances and can be applied to various further researches regarding the quantitative approaches for the understanding food web structure and function of river ecosystems as well as restoration.

In this study, the BMI characteristics and food preference were examined according to the Sasang constitution typology. The constitution type of the subjects was judged by SCAT2 (SC) and Sasang specialists (SP), and the data were compared with the group (SS) in which the two results coincided. The results of SC and SP were consistent with 55 (38.2%) out of 144 subjects. Among the 55 subjects, there were 36 (65.5%), 15 (27.2%), and 4 (7.3%) Soeumin, Taeeumin, and Soyangin, respectively. The BMI of Taeeumin was significantly higher than that of Soeumin (p< .001) in all analytical methods. On the other hand, there was a difference in determining the body shape of Soyangin between the SCAT2 and specialists. The Taeeum-Soeum Food Preference Index was applied to compare the food preference to 41 types of food. In SS analysis, 13 kinds of foods preferred by Taeeumin or Soeumin were found, of which 8 (19.5%) were consistent with the existing food data. Taeeumin preferred 6 kinds of food, such as cold soybean-soup noodles, wild sesame seaweed soup, pan-fried tofu, Yeongun-jorim, Doraji-namul, and soy milk. In contrast, the favorite foods of Soeumin were black rice and Dak-galbi.

Introduction Despite the rise of digital media, TV remains the number one place children spend their media time (Moses, 2014). Past research has shown that less healthy food and beverages such as those containing high fat, sugar, and salt (HFSS) are prominent in TV commercials (e.g., Carter, Patterson, Donovan, Ewing, & Roberts, 2011). In these commercials, various persuasive techniques (e.g., taste/smell, convenience), which promote the purchase of the products, have been used (Hebden, King, & Kelly, 2011). Extensive studies have found that exposure to advertising for HFSS products, including confectionery, soft drinks, crisps or savory snacks, fast food, pre-sugared breakfast cereals, is associated with children‟s cognition, food consumption, and obesity (e.g., Harris, Bargh, & Brownell, 2009; Macklin, 1994; see also Moore, Wilkie, & Desrochers, 2017). Since younger children, especially those in the “perceptual stage” of development, may not understand the persuasive or selling intent of commercials (e.g., John, 1999), they may be vulnerable to this advertising. As a result, several countries such as UK and Ireland (Hawkes, Lobstein, & For the Polmark Consortium, 2011) have introduced restrictions or regulations for broadcasting food and beverage commercials for children. The commercials of HFSS food and beverage have sometimes introduced these products with healthier images and words / phrases like health and nutrition claims. Health claims refer to any representation that states, suggests, or implies that a relationship exists between a food (/beverage) or a constituent of that food (/beverage) and health. Nutrition claims mean any representation which states, suggests or implies that a food (/beverage) has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals (Food and Agriculture Organization of the United States & World Health Organization, 2013). Using health messages for HFSS food presents the risk of a biased image of the products (i.e., they are „healthy‟), which may result in unhealthy life styles and conditions. In recent years, there has been regulatory pressure on food advertisers to market their products responsibly (e.g., WHO regulations; Kraak et al., 2016). At the same time, the Children‟s Food and Beverage Advertising Initiative (CFBAI) emerged, in which several leading companies pledged to market their products to children responsibly (see editorial by Boyland & Harris, 2017). Therefore, we were interested in seeing if food and beverage advertising had changed in 2017. Specifically, the purpose of this study was to examine the relative frequency of food and beverage commercials targeting children with a focus on healthy aspects of the products, their health and nutrition claims, as well as other persuasive techniques. Method A total of twenty hours of programming targeting children was recorded on Nickelodeon and Cartoon Networks in the United States during the hours of 5 p.m. to 10 p.m. on two weekdays in September 2017. The advertisements were coded for product type (“food”, “beverage”, fast-food restaurant (“Restaurant: Quick-service/fast food restaurant”), and sit-down restaurant (“Restaurant: Sit-down restaurant”), food type (e.g., “confectionary”, “savory snacks”, “pre-prepared convenience foods”, “bread”, “fruits”, and “vegetables”) (Food and Agriculture Organization of the United Nations & World Health Organization, 2016; Suzuki, 2018), and persuasive techniques (e.g., “health claims”, “nutrition claims”, “taste/smell/flavor”, “convenience”, “scientific information”, “celebrities/a well-known person”, and “eating /drinking behavior”) (e.g., Hebden et. al., 2011; Jenkin, Madhvani, Signal & Bowers, 2014; Kraak & Story, 2015; Warren, Wicks, Wicks, Fosu, & Chung, 2008). Food type can be classified into two categories; Less healthy (“confectionary”, “savory snacks”, “sweet bakery wares”, “other sweets/desserts”, “Sugared breakfast cereals”, “pre-prepared convenience foods”) or healthier categories related to other food categories (Ofcom, 2004; Nutrition Australia, 2013; Suzuki, 2018). Seven coders independently evaluated the advertisements, with two coders assigned to every programming block. They were trained for about three weeks to read the coding manual, practice coding and discuss the coding scheme, and revise their coding after receiving feedback of the trial coding. To check coding reliability, two independent coders evaluated the same programs. 94.3% agreement was achieved for product type. Results and discussion A total of 856 commercials appeared. Food and beverage advertisements represented 29.0% (N=248). On average, children were exposed to 12.4 food and beverage advertisements per hour. Of all the food, beverage and restaurant advertisements, “food” and fast-food commercials were frequently broadcasted; 40.7% (N=101) were for “food” commercials, and fast-food restaurant commercials accounted for 43.5% (N=108). 12.1% (N=30) “beverage” commercials and 3.6% (N=9) sit-down restaurant commercials were included. Food, beverage and restaurant commercials were more likely to appear on Nickelodeon (36.2%, N=129) than on the Cartoon network (28.4%, N=419) (χ2=5.43, df=1, p<.05). As for the appearances of product type, “food” advertisements frequently appeared on Nickelodeon (54.6%, N=65), whereas the programs of Cartoon network included a lot of fast food commercials (61.2%, N=79). In examining the appearances of “beverage”, “food”, “fast food”, and “others (except food, beverage, and restaurant)” between the channels, the results showed that the programs of Cartoon network were more likely to broadcast “fast food” commercials than those of Nickelodeon, whereas the programs of Nickelodeon were more likely to broadcast “food” commercials (χ2=38.23, df=3, p<.01)1. The majority of food types were “confectionary” (25.7%, N=26), “savory snacks” (16.8%, N=17), “breakfast cereals” (14.9%, N=15), and “pre-prepared convenience foods” (13.9%, N=14). In classifying various kinds of foods into two big categories related to health (healthier or less healthy) as above-mentioned, less healthy food accounted for 88.1% (N=89). No commercials were categorized into three of the healthier categories (bread, fruits, and vegetables). As persuasive techniques for consumers, “health claims”, and “nutrition claims” were low (8.9%). For example, grape juice produced by Welch‟s used the appeal “sugar free”. In the commercials with nutrition claims, there was no significant difference in the appearance between the “beverage” and “food” commercials (χ2=1.70, df=1, n.s.). The other persuasive techniques like “convenience” (75.8%, N=188), “taste/smell/flavor” (51.2%, N=127), and “eating/drinking behavior” (49.2%, N=122) were frequently used. In contrast, the rates of some techniques (e.g., “celebrities/a well-known person”, “scientific information”) were very low. As for the persuasive technique of “celebrities/a well-known person”, the category of product type was classified in only the “beverage” category. Thus, this study indicated that there were not many less-healthy food commercials that appealed to health and nutrition aspects of the products by using health and nutrition claims, or scientific information. In previous studies, the rate of health and nutrition claims varied between less than 10% to more than 30% (Jenkin et al., 2014). This may be due to the differences in the definitions of health and nutrition claims. Our study referred to the international standard definitions. Therefore, the findings regarding the rate of health and nutrition claims in this study can contribute to overall knowledge about the current spread of health and nutrition claims in “less healthy” food commercials of children‟s television programs. It may also be the case that food companies are acting more responsibly by limiting their persuasion techniques to those that relate to taste or convenience and not by misrepresenting the products as healthy. However, overall, the proportion of less healthy food commercials was high, and various persuasive techniques were used. At the same time, there were no commercials for fruits or vegetables presented during this time frame despite governmental regulations for eating these healthier foods. These findings suggest that more attention should be paid to the ways that certain foods are promoted (or are not promoted) among parents and policy-makers. As the sample used in this study was recorded only on weekdays and through the two kids' channels. It would be expected that the future study develop the analysis for the recorded commercials on weekends and on the other local channels. The sample used in this study was analyzed only on weekdays and through two children‟s channels. Future research might examine food and beverage advertising across different time frames and channels.

Using social network analysis, the current study examines the image of a unique festival in a well-established tourist destination on the East coast of the United State of America, the Myrtle Beach area of South Carolina. Social Network Analysis (SNA) emphasizes the importance of constructing interconnectedness among concepts and knowledge networks in respondents’ minds (Hanneman & Riddle, 2011; Scott & Carrington, 2011). The technique visualizes complicated perception of tourists in a most simple but scientific way. Using concept maps and degree centralities derived from social network analysis as well as dendrograms, this study provides insights on wine and food festival in Myrtle Beach Area. Together with cluster analysis, the SNA suggests unique contributions to the understanding of tourist behaviour in tourism destination research.