2006년부터 2008년까지 월동기(10월~3월)동안 한강하구에 도래하는 재두루미의 서식지 이용현황을 조사하였다. 월동개체군은 평균 106.6개체(SD=27)가 관찰되었으며, 2008년 1월초에 최대 140개체가 관찰되었다. 재두루미는 농경지와 갯벌을 같이 이용하였으며, 월동기 동안농경지와 갯벌의 이용율에 유의한 차이를 보이지 않았다(Mann-Whitney test. p=0.4). 시기별 이용율은 월동초기에는 농경지의 이용율이 높았으며, 월동후기에는 갯벌의 이용율이 높았다(Maul-Whitney test. 월동초기: p〈0.01, 월동후기: p〈0.01). 월동중기에는 농경지와 갯벌의 이용율에 차이가 없었다. 농경지는 홍도평, 평동, 이화동, 장항논을 모두 이용하였으며, 홍도평의 이용율이 높았다. 각 농경지간 이용율은 월동초기와 중기에 유의한 차이를 보였다(Kruskal-wallis test. p〈0.05). 갯벌은 김포대교~누산리 구간을 이용하였으며, 김포대교~일산대교 상류구간의 이용율이 높았다. 각 구간별 이용율은 시기별로 유의한 차이가 있었다(Kruskal-wallis test. p〈0.01).

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

This research paper was studied about current status and utility value of the anthocyanin pigment, according to rise of interest. This was based on past paper and studied current status about anthocyanin pigment of individually crop. And we studied and drew up question form in order to judge utility value of functional food. Analysis showed that it was high recognition of anthocyanin and functional food. Also, the older age rose , the higher distribution of recognition. This recognition was the most by broadcasting. And most people thought that the major effect of anthocyanin is anti oxidation , anti cancer. Also, the older ate the more functional food for the health. We should perform the functional food development, taking advantage of antioxidation, anticancer of anthocyanin. Therefore, the market of the functional food taking advantage of Anthocyanin pigment will grow up.