This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.

The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and 2 test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).

This study was undertaken to assess eating habits of 230 rural elementary school students living in ChunNam province. Anthropometric data showed that their mean height of girl students was significantly higher than that of boy students. Irregular eating pattern of girl students was noted. There was a significant difference in concerning on weight control between girls and boys. Girls especially view themselves as too obese even though their weight was in normal range and they were more concerned on weight control due to appearance. Nutrition education at school was an important factor ruling out peaky eating habits in participants. More effective nutrition education might be suggested to form a good eating habit which result in maintenance of ideal weight and promote health for rural elementary school students.

본 연구는 김치첨가용 수산부재료(젓갈류 포함)의 사용현황과 문제점, 개선방향 등을 조사하여 수산물 첨가김치의 과학적 제조기술 및 산업화를 위한 김치조미료 개발을 위한 기초자료로 이용코져 실시하였다. 조사대상자는 주로 30~50세 연령대의 가정주부였으며 가족형태는 핵가족 형태로 월평균소득이 100~200 만원대의 중간소득층이었다. 김치의 기호도는 조사대상자의 65.3%가 매우 좋아 하는 필수식품으로 아직은 우리나라 부식으로 중요한 위치를 차지하는 것으로 나타났다. 그러나 매일 먹지 않아도 크게 불편하지 않다 6.0%, 싫어한다 0.5%로 나타나 향후 상용식품으로서의 김치의 입지가 변할 것으로 생각된다. 김치를 담글 때 젓갈과 수산물을 첨가하는 이유는 김치의 맛과 냄새를 좋게 하기 때문에, 김치의 영양가를 높여주기 때문에가 각각 79.5%와 54.2%로 나타났으며 첨가하지 않는 이유는 주로 맛과 냄새를 좋지 않게 하기 때문에, 젓갈이 위생상태가 불안해서, 김치를 오래 저장할 수 없기 때문에가 각각 13.5%, 1%, 12.8% 로 나타났다. 김치첨가용 수산부재료중 가장 선호하는 젓갈은 멸치젓(84.9%)과 새우젓(69.1%)이었으며 가장 선호하는 수산물(해조류 제외)은 생굴(76.4%)과 작은 생새우(54.7%)이었고 가장 선호하는 해조류는 청각(58.8%)으로 나타났으나 수산물(해조류 제외)을 사용하지 않는다가 15.3%로 해조류를 사용하지 않는다가 31.4%로 나타났다. 김치의 국제적 발전을 위해서는 대부분의 응답자가 한국김치의 식품학적 특성을 살리되 풍미를 국제감각에 맞도록 발전(86.5%)시키고 위생적 안정성 확보가 가장 중요하다(50.9%)고 응답하였다.

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and 2 test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was 2.82±1.59 out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

다식성 산림해충인 주동무늬차색풍뎅이(Adoretus tenuimaculatus Waterhouse)의 기주식물과 기주선호도를 조사한 결과, 야외조사에서는 25과 66종류의 식물을 가해하는 것으로 밝혀졌고, 먹이공급 실험을 통하여는 5과 14종의 식물을 식해하는 것으로 나타나 문헌상에 있는 32과 136종류의 기주식물을 합하면 주둥무늬차색풍뎅이의 기주식물은 총 42과 186종류가 되었다. 이들 중 새로 밝혀진 기주식물은 19과 50종이었다. 한편, 15과 39종의 식물을 대상으로 기주선호도를 조사한 결과, 가장 많이 유인된 것은 호두나무(Juglans sinensis)였으며, 가장 많이 식해한 식물은 밤나무(Castanea crenata)였다. 유인율과 피해도가 높은 수종들은 밤나무, 아까시나무(Robinia pseudoacasia), 아그배나무(Malus sieboldii), 호두나무, 신갈나무(Quercus mongolica), 갈참나무(Q. aliena)였다. 그러나 고욤나무(Diospyros lotus), 혹호도(Juglans nigra), 들메나무(Fraxinus mandshurica), 물푸레나무(F. rhynchophylla), 파란칸타(Pyracantha angustifolia), 오동나무(Paulownia Coreana), 팽나무(Celtis sinensis)등에는 전혀 유인되지 않았다. 동일 종류의 식물일지라도 지역에 따라 주둥무늬차색풍뎅이가 가해하였던 것과 가해하지 않았던 경우가 있었으며, 피해 정도도 지역과 시기에 따라 차이가 있었다.

오대산 국립공원의 삼림경관, 삼림 시설물 경관, 집단시설지구 경관, 사찰경관을 대상으로 물리적 환경이 지닌 환경적 질을 계량적 접근방법으로 분석하여 합리적인 이용개발 및 보전관리에 필요한 기초자료를 제시하는 것을 목적으로 심리량 분석을 취해 S.D.Scale을 측정하고 인자분석 알고리즘을 통하여 물리적 환경의 공간 이미지 구조를 밝혔으묘, 시각적 선호도를 측정하여 결정인자를 추출하였으며 각 인자 상호간의 중요성을 규명하였다. 오대산 국립공원의 공간 이미지를 함축하는 변인은 종합평가적 차원, 공간적 차원, 자연성 차원 및 물리적 차원, 호감성 차원 등 5개 인자군으로 분석되었으며 종합평가적 차워, 공간적 차원 및 호감성 차원의 인자가 공간 이미지를 대표하는 인자군으로 나타났다. 시각적 선호도를 결정짓는 주요 설명변수는 계곡물의 깨끗함과 상쾌함, 지형지세의 특이성, 등산로 설치의 자연스러움 및 사찰건물 외관과 주변 인공식생과의 어울림 등이 시각적 선호도 결정의 주요변수로 작용하고 있었다.

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

본 시험은 방목이용 초지에서 액상구비(액비) 시용시 가축기호성과 초지 이용효율을 증진시키고자 액비 시용시기를 방목직후(평균 목초 초장 7.5cm), 방목 후 5일째(13.6cm), 방목 후 10일째(18.5cm), 방목 후 15일째(23.5cm)로 달리하고, 액비무시용구를 대조구로 하여 실시되었다. 연간 액비 시용량은 40㎥/ha로 봄철 2회, 여름철 1회, 가을철 1회로 4회 균등 분시하였으며, 전 시험구에서 연간 시비량은 질소 280, 인산 200,

감나무와 가로수 및 정원수로 식재되어 있는 배롱나무에 극심한 피해를 주고 있는 주머니 깍지벌레의 발생상태에 관하여 연구한 결과 주머니깍지벌레는 연2회 발생하며 1세대 성충은 4월 하순~5월 하순까지로 발생최성기는 5월 상순이었고, 2세대는 8월 하순부터 10월 상순까지로 최성기는 8월 상순이었다. 월동충태 구성은 난이 57.1%, 유충이 42.9%로 주로 난과 유충으로 월동하였다. 기주식물은 배롱나무 등 7과 7종이 조사되었으며 그중 배롱나무와 감나무를 선호하였다. 각 층태별 크기는 난의 길이가 0.29/0.16mm, 1령 유충은 체장/폭이 0.41/0.16mm, 2령 유충 0.96/0.45mm, 자성충 1.87/1.38 mm, 웅성충 0.93/0.47 mm이었으며, 산란수는 평균 221.9개이었다. 온도에 따른 난기간은 이하에서는 온도가 높을수록 짧아졌으나 에서는 의 6.8일에 비해 12.0일로 길어졌고 부화율은 이하에서 90% 정도로 높았으나 에서는 56.5%로 낮아졌다. 광주기에 따른 난기간은 광기간이 길수록 짧아지는 경향이었으며 부화율은 평균 98%이상으로 거의 영향을 받지 않았다.

This research was attempted to investigate the correlation between food habits as well as preferences and health conditions of middle-aged people. 380 people living in Dae-gu, kimchon and kumrung gun in the 40's or 50's were selected for this research as subjects from July 1 to August 15, 1990. The data analysis was made by way of frequency, percentage, χ2-test and Pearson correlation using SAS package. The summarized results are as follows. 1. Among the total subjects of this research, 200 people (52.6%) were male and 180 people (47.4%) were female. The regional distribution was like this; 115 people (30.3%) lived in large city, 154 people (40.5%) in small and medium city and 111 people (29.2%) in rural region. 2. The survey on food life attitude on the subjects showed that they had a relatively good attitude, and there were little significant differences (p〈.05) between men and women. But there were significant differences (p〈.001) between rural region and city. 3. On the preferences for taste, food and cooked food the subjects showed the lowest preferences for processed milk-fat food and the highest for soybean and processed soybean food. 4. The research on health condition 1) 30.8% of the subjects were obesity. And this research showed that the percentage of obesity was higher among men (33.5%) than women (27.8%), and higher in cities (40.4, 34.4%) than rural region (16.2%), (p〈.05, p〈.01). 2) 90.8% of the subjects showed negative according to Diabetes inspection. 3) 2.0% of the subjects were hypertensive, and the percentage was higher among women than men, and higher in rural region than cities. 4) 12.6% of the subjects were anemia, and the percentage was higher among women (17.8%) than men (8.0%), and higher in rural region (23.4%) than cities (7.0, 9.1%). 5) DMFT index and DMF rate of dental caries was higher among women (DMFT index; 10.6 DMF rate; 88.9) than men (DMFT index; 7.3 DMF rate; 81.5), and higher in rural region (DMFT index; 11.8 DMF rate; 90.1) than cities (DMFT index; 7.4, 7.9 DMF rate; 79.1, 85.7). 6) According to the survey on self-diagnosed health status of subjects, the percentages of articular·neuralgia (48.9%) was the highest. And that of stomach digestion troubles (31.1%), headache (22.4%), anxiety excitement (12.9%), spastic constipation (12.4%), insomnia (9.7%), melancholia (7.9%) and etc (1.6%) followed. 7) People had allergied food which contained animal protein such as pork, chicken, mackerel, siakworm pupa, clam and so on. 8) In female cases, 46.7% of women became already menopausal and 13.3% of them was under menopause. 5. This research showed that there were significant correlation between food life attitude and health condition in obesity, anemia and dental caries but not in blood pressure. 6. And this research also showed that there were significant correlations between food preference and health condition in obesity, anemia and dental caries but not in blood pressure.

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by 2-test. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.

본 연구는 수조실험을 통하여 주꾸미, Octopus Ocellatus GRAY의 단지색에 대한 선택성을 조사하고, 전통적인 주꾸미 단지의 재질을 고둥껍질에서 PVC로 대체할 경우 그 가능성을 규명하기 위하여 PVC 시험 단지를 제작하여 1989년부터 1990년까지 해상실험을 실시하여 어획율을 조사하였다. 실험에서 얻은 결과를 요약하면 다음과 같다. 1. 수중실험에서 적색, 녹색, 황색, 백색, 회색중에서 주꾸미가 선호하는 색은 회색, 적색, 녹색, 황색, 백색순으로 나타났다. 2. 해상실험에서 주꾸미의 선호색은 회색, 홍색, 녹색순으로 나타났고, 이것은 수조실험의 결과와 일치한다. 3. 어획성능면에서 고둥껍질과 회색 PVC 단지의 차이는 거의 없었다. 4. 직경별 어획율은 40mm PVC 단지가 1.00, 50mm가 0.19로 나타났다.

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.