2002년 5월부터 2002년 11월까지 조사기간동안 백두대간의 만복대에서 시리봉까지 구간 및 인근지역에서 관찰된 조류는 총 7목 23과 49종 901개체였다. 계곡부가 33종 251개체, 도로구간이 21종 217개체, 높은 능선(1,433m) 구간 19종 140개체, 낮은 능선(846m) 구간 24종 86개체, 농경지 구간이 20종 207개체가 관찰되었다 최우점종은 박새(8.88%)였으며, 다음은 되새(8.66%), 참새(7.88%), 까치(7.66%), 오목눈이(7 10%)의 순서였다. 종다양도(H')는 낮은 능선이 2.85로 가장 높았으며 , 높은 능선이 1.83으로 가장 낮았다 조사결과 백두대간의 관리범위설정을 위해서는 조류의 서식지 선호에서 가장 높게 나타난 계곡부가 가장 중요한 지역이라 할 수 있으며, 낮은 능선이나 평지도 조류의 선호도가 높게 나타나 계곡부와 낮은 능선 및 농경지를 포함하는 공간적 범위를 가져야한다고 사료된다 또한, 백두대간의 계곡부를 통과하거나 인접하는 도로가 있을 경우 차량통행을 제한하는 둥의 관리가 요구된다.

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

We studied the relations between variables related to fan''s preference in a area of pro-baseball which is the most popular one among pro-sports. The dependent variables are pro-baseball team fan‘s preference to both the team and the products of the compa

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

최근 우리 나라에서는 국립공원의 지정 목적을 효과적으로 달성하기 위한 정책들이 등장하고 있다. 가슴반달곰 보호를 위한 등산로 폐쇄, 병원균 확산을 막기 위한 애완동물 출입금지, 화재를 예방하기 위한 화기 반입 금지 등이 그 예이다. 이러한 정책들은 다소간 국립공원 방문객과 지역주민들에게 불편을 야기할 수 있으므로 그로 인한 저항과 반발을 줄이고 정책의 원활한 추진을 위해 대중 참여를 통한 의사결정의 중요성이 커지고 있다. 본 연구에서는 생태계 관리 정책을 수립하는 과정에서 흔히 발생하는 선호와 가치 사이의 갈등 문제를 국립공원을 사례로 설문 조사를 통해 분석하였다. 242명의 대학생이 참여한 본 연구의 결과, 응답자들의 절대다수(93.%)가 생태계 관리 정책을 수립하는 과정에 대중이 참여하는 것이 필요하다고 응답하였으며, 그 이유로는 대중이나 지역주민이 원하는 바를 정책에 적절히 반영할 수 있다는 점을 꼽았다(51 7%). 또한 생물종보존을 위해 개인의 재산권이 제한될 수 있지만. 그에 대한 보상이 이루어져야 한다고 응답하였다. 가슴반달곰에 대한 개인적 선호를 넘어서 절대 다수의 응답자(97.1%)가 반달곰 보호를 위한 등산로 폐쇄 정책을 지지하는 것으로 나타났다. 국립공원 내 식물 채취에 대해서는 과거부터 해 오던 일이라면 주민들의 식물 채취는 허가해야 한다는 의견이 많았다(53.3%). 본 연구의 결과는 국립공원 생태계 관리 정책 수립 과정에서 대중의 참여를 포함시킬 때 개인적 선호를 넘어 집단적 가치의 측면에서 판단하도록 유도하고. 대중에게 충분한 정보와 토론할 기회를 제공하는 것이 중요하다는 선행 연구의 결론을 지지하는 것으로 생각된다.

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were 137.98±6.79cm 32.69±6.09kg, in the 4th grade, 144.11±6.91cm, 36.88±7.60kg in the 5th grade and 151.52±7.47cm, 42.68±8.06kg in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p〈0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

The purpose of this research is to compare the university foodservices with exterior restaurants, to investigate the fact regarding the use and the preference, to evaluate the expectation and the satisfaction of eaters, and to establish the foundation to improve the quality of the university foodservices. 2 women's universities were chosen and 300 copies of survey were distributed to the students. The data were statistically analyzed by SAS. The frequency was compared with the percentage by using Chi-square, and Spearman Correlation was calculated to see the correlation between the expectation and the satisfaction. The results of this research are as below: 1) As students move to upper grades, have enough monthly allowance, have irregular dietary habit and have snacks often and spend much time on eating, and as the BMI index is low, the survey shows that students use exterior restaurants more frequently than the university foodservices. 2) Analysis of main factor in utilizing university foodservices and exterior restaurants Is 'the taste', 'the price', 'the variety of menu'. 3) The survey also shows that the satisfaction is greater than the expectation for exterior restaurants while the satisfaction is not greater than expectation with the university foodservices. 4) The matters like 'more delicious-food' and 'more various menu' were pointed out to be improved.

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.