The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese group(151.0±12.5cm) and obese group(151.2±12.3cm). But BMI was significant difference between non-obese group(18.0±2.2cm) and obese group(27.3±3.2cm). Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.

The purpose of this study is to examine the Americans' perception on Korean food by analyzing the articles of the New York Times which is the best quality newspaper in America. The number of articles of the New York Times on Korean food were 111 from 1980 to 2005. The average yearly articles was 1.3 form 1980 to 1989, 4.1 from 1990 to 1999, and 9.5 from 2000 to 2005. A large number of articles(54.1%) concerning Korean foods were restaurant reviews based on the experiences in dining at Korean restaurant in America. Main authors of restaurant reviews were Eric Asimo(14), Florence Fabricant(11), and Mark Bittman(8). The kinds of Korean foods reported in the New York Times were 111 which included staple food(21), subsidiary food(82) dessert(4) and Japanese Food(4). There were 15 recipes on Korean food reported in the New York Times including 3 items on Kimchi and 3 items on Bulgogi. The New York Times said Kimchi, Buigogi, Galbi, Pajeon, and Bibimbop were popular among Americans. The New York Times described Korean foods as exhilarating, robust, bold, rustic, healthful, incendiary, assertive, lusty, and exuberant. There were many favorable comments on Korean foods in the New York Times.

This study was performed by questionnaire to investigate current use of native local foods of adults in Gyeongju classified by age. The subjects were consisted of 421 citizens(217 males and 204 females) living in Gyeongju. The findings are summarized as follows: 'Institute' scored high as 30.6% in the main responsible body for the succession of local foods. The most emphasized points to popularize the local foods was to 'taste'(36.4%). a point to be considered to develop tourism product of the local foods was to 'development of recipes acceptable to the people of today'(24.6%). The recognition rate score of native local foods of Gyeonngju area was 'Hwangnamppang', 'Hanjeongsik', 'Ssambap', 'Haejangguk', 'Hoe(Gampo)', 'Memilmukmuchim', 'Gyodongbeopju', and 'Yugoa' in the order. On the other hand, the recognition rate score for 'Ssukgulrei', 'Borisudan', 'Dalraikkakdugi', 'Hwanggeumju', 'Baesuk', 'Gyeojachae', 'Gungjungjeongol' was very low. The preferred and intake native local foods of Gyeongju area was 'Hanjeongsik', 'Ssambap', 'Hoe(Gampo)', 'Haejangguk', 'memilmukmuchim' in that other. On the other hand, the preference for 'Ssukgulrei' 'Borisudan', 'Hwanggeumju', 'Baesuk' and 'Dalraikkakdugi' was very low.

This study was intended to help children to cultivate and develop a sound attitude toward food consumption and eating habits through the analysis of food and nutritional information in news articles and advertisements in three major daily children's newspapers in Korea: The Chosen Children's Daily Newspaper, The Hankook Children's Daily Newspaper, and The Donga Children's Daily Newspaper. The monitoring period was for twelve months, January to December 2003. Two hundred seventy-nine articles and three hundred thirty-five advertisements were analyzed. The results were as follows. 'Cooking and health' were the most frequent subject in food and nutrition articles. The articles' contents are evaluated positively in morality and explanation; but negatively in fairness, specialization, and objectiveness. The articles were insufficient in the explanation of professional terms, scientific bases, and practical measures for real life. It therefore seems that they were difficult for children to understand well. The most frequent themes in the advertisements were 'processed fats and sugars' such as chocolate, candies, and cookies. Frequently, they were exaggerated and accompanied by phrases promoting consumption. They did not provide sufficient well-grounded information, and focused too much on events or gifts to instigate consumer sentiment. In conclusion, the most serious problem was that most food and nutrition information in these children's newspapers was lacking in specialization. More specialized and objective information should be provided in order to enhance the educational value of children's newspapers and their utilization in school education programs. Continuous monitoring should be carried out to discover those news articles and advertisements that contain correct food and nutrition information.

The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.

The purpose of this study was to examine Korean restaurant industry during 1979~2001, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

This study was conducted to find sensitive indicator of food intake and specific food group related to cognitive function and to analyze the pathway among factors affecting food intake and cognitive function of the aged. 179 people over 50 years old were investigated and all the data were analyzed by SPSS 10.0 package. Food frequency was more sensitive indicator to show the relationship between food intake and cognitive function of the aged than the numbers of standard amount of food eaten. Consumption of grains and starch, meat, fish, eggs and beans were strongly related to cognitive function of the aged and intake of vegetables and fruits also have relationship with it. Moreover, the more frequent eating the carbohydrate and the protein, the higher the cognitive level of the aged. Age, education period, income, blood pressure, duration after retirement, frequency of physical activity and BMI were correlated with food intake and cognitive function of the aged. Among them, age and frequency of physical activity were most strongly correlated with food intake, and education period with cognitive function of them. This investigation shows that more stable intake of carbohydrate and protein containing foods need to be supplied to low income aged and the importance of physical activity of the aged must be emphasized with food intake for better life of the aged.

This study examined the consumers' awareness and information need toward the irradiated foods and environmental hormones. The data were collected from 350 adults living in Daegu and Busan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) consumers' awareness regarding the irradiated foods and environmental hormones were low, while consumers' concerns for them were high, (2) the orders of the information needs for the irradiated foods are safety of irradiated foods, dose permitted for food irradiation, benefits of irradiated foods, kinds of permitted irradiated foods, and legislations of food irradiation, and (3) the orders of the information needs for the environmental hormones are harmfulness of environmental hormones, standards for contamination by environmental hormones, materials releasing environmental hormones, methods to prevent environmental hormones, and kinds of environmental hormones.

Despite to the reality that the outbreaks from food poisoning in Korea have been continuously increasing in the last two decades, it was very much neglected even in the public health field in Korea. Food poisoning outbreaks resulted in many cases not only in the damage of health but also in the death of many lives. However, this problem can be effectively solved by efforts through health education activities, but not solely by the legal measures. This study was carried out to provide information that can be used in planning health education programs and proposing new rules to prevent any possible outbreaks from food poisoning. The main problems contributing to food poisoning outbreaks in an institutional setting or school catering and at home were reviewed and analyzed through the epidemiological investigations and articles related to food poisoning in the last a decade (1991-2000). Accordingly, the data presented in this study are sufficient to show and prove the significant trends in food poisoning accidents in Korea. The major findings investigated in this study are as follows. The frequency of food poisoning accidents as well as the number of victims have continuously increased in Korea. The number of victims per food poisoning accident is also increased from 20 persons in 1990 to 69.8 persons in 2000. Therefore, we should realize that the group poisoning outbreaks occur more frequently and the size of group poisoning accidents is getting larger. Among four seasons, the food poisoning accidents occurred more frequently in the summer (May-September) until 1997. However, after 1997, the food poisoning accidents occurred evenly in three seasons except the winter. The most important bacteria that cause food poisoning in Korea were Salmonella spp., Vibrio spp. and Staphylococcus aureus. They occupied 85-90% of the rates of accidents and the number of victims. And, the major category of food causing outbreaks in Korea are meats, raw and undercooked sea foods and compound food as Kimbab and lunch box. Among meats, the most food poisoning accidents were caused by pork. The frequency of food poisoning accidents at individual households tends to decrease continuously. Whereas, the rates of accidents at the public restaurants and food service establishments are comparatively increasing. Therefore, we must improve the quality of the sanitation management in food service establishments through HACCP and post- administration of HACCP.

본 논문은 한일 양국의 가계에 있어서의 식품수요에 미치는 요인을 파악하기 위해서 종래의 수요모델에 코호트(cohort, 행동을 같이 한 집합체) 분석적인 생각을 도입하여 한일 양국의 식품수요 형태분석을 하였다. 여기에 제시한 새로운 수요분석 모델은 소비지출과 가격이 식료수요에 미치는 경제적 효과 이외에 세대주 연령효과나 출생연도와 같은 비경제적효과 등도 계량한 것이 특징이다. 분석한 결과를 요약하면 다음과 같다. 1. 한일 양국의 식품수요의 품목군별 탄력성을 보면 유지류, 음료, 조리식품의 수요탄력성은 한국보다 일본이 더 탄력적이었지만, 다른 모든 품목은 일본보다 한국이 탄력적이었다. 곡류, 육류, 외식의 외부화 식품의 소비지출과 가격탄력성은 한국의 큰 품목과 일본의 큰 품목이 서로 상충하고 있어서 일정한 경향 파악이 곤란하다. 그러나 신선식품에 대한 소비지출과 가격의 탄력성은 모두 일본보다 한국이 크다. 2. 식품에 대한 지출액은 세대 구성원의 연령을 반영하여 비교하여 볼 때 한국과 일본의 결과가 비슷하였다. 즉 세대주 연령이 젊은 계층의 가족에는 유아가 있기 때문에 유란류의 지출액이, 또한 중년층에서는 청소년이 많기 때문에 과자류의 지출액이 다른 연령계층에 비하여 많았다. 한국은 연령계층이 높을수록 2세대 가족이 많기 때문에 다수 품목에 지출액이 많고, 일본의 중년층은 과자류를 포함하여 특히 곡류, 육류 등의 에너지 식품이나 외식의 지출액이 많다. 그러나 연령이 높은 계층에서는 세대 구성원이 거의 성인이며 평균연령이 높기 때문에 곡류, 육류, 외식 등의 지출액이 적었지만 어패류, 야채류 등의 전통식품이나 조리식품의 지출이 많았다. 3. 식품소비의 패턴은 세대주 출생연도별로 비교하면 한일 양국 모두 구세대일수록 주식 중시의 경향을 나타내고 신세대일수록 축산물, 유지류, 외부화 식품의 비중이 높았다. 그러나 품목 구성의 세대간 차이는 한국에 있어서는 매우 크지만 일본의 경우는 비교적 작았다. 따라서 식생활의 서구화, 외부화는 세대교체에 동반하여 한국에는 급속히 진행하지만 일본은 점진적으로 진행한다고 볼 수 있다. 4. 가계 식품 수요의 장기 변화에 미치는 요인은 소비지출, 가격, 세대주 출생연도, 연령 등의 네 가지 요인으로 나누어서 각각의 효과를 요인간으로 비교하면 한일 양국이 함께 가격의 효과가 가장 작다. 그러나 그 이외 요인별 효과의 상대적 중요성은 양국간에 다른데 한국은 소비지출의 효과가 출생연도나 연령 효과보다 크지만 일본은 경제적 요인인 소비지출보다 세대주의 출생연도나 연령 등의 비경제적 요인의 효과가 크다.

Solid phase microextraction (SPME) was used for the determination of 6 standard solvents (methanol, isopropanol, methyl ethyl ketone, ethyl acetate, cyclohexane, toluene) in food packaging materials. SPME method is a solvent-free sample preparation technique in which a fizsed silica fiber coated with polymeric organic liquid is introduced into the headspace above the sample. SPME method using fiber coated polydimethylsiloxane (PDMS) was compared with static headspace (SHS) method used as a reference. It was found that the optimal adsorption condition using PDMS-SPME method was 20 for 15 minutes for the standard solvents. Detection limits, linearity, reproducibility, and recovery of both SHS and PDMS-SPME methods have been determined using 6 standard solvents. Both methods were characterized by high reproducibility and good linearity. Using SHS method, the mean recovery of the 6 standard solvents was ranged from 75.5% to 105.8% with a mean relative standard deviation (RSD) of 0.3% to 4.8%. With PDMS-SPME method, the mean recovery of the 6 standard solvents was ranged from 86.7% to 108.3% with a mean RSD of 0.4% to 2.5%. The detection limits of both methods were the same for toluene, cyclohexane and methyl ethyl ketone; those of PDMS-SPME method were higher than those of SHS method for methanol, isopropanol and ethyl acetate. PDMS-SPME fiber showed excellent adsorption for non-polar solvents such as toluene, while it showed relatively low adsorption for polar solvents such as methanol.

In order to investigate the trace metals in Korean foods, the contents of Magnesium, Zinc, Manganese, Molybdenum and Selenium are studied in this paper. As show in the Table 1; a total of 250 samples of 25 species were analyzed by neutron activation analysis. The results obtained were as follows; 1. The overall ranges and mean (mg/100 g) were; Mg, 12.212-151.346 (55.164); Zn, 0.045-38.180 (2.473); Mn, 0.003-0.796 (0.225); Mo, ND-0.035 (0.007); Se, ND-0.069 (0.016). 2. The levels of all metals except Mo in shell fishes were high and the level of Mo in spices .was higher than that in other foods. 3. The levels of Zn and Mo in oyster were higher than another spcies.

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and supervision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.

The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.