This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

나트륨 저감화를 위한 식생활 지도의 기초자료로 활용하고자 서울지역 다소비 음식점 메뉴를 대상으로 나트륨함량이 높은 국 및 탕류, 찌개 및 전골류, 면류 등에 대한 나트륨 및 칼륨 함량을 조사하였다. 음식점 메뉴는 생선찌개 등 25종류 144건과 김치 50건이다. 음식점 메뉴 중 김치의 나트륨 및 칼륨 평균 함량이 각각 554.9 ± 155.5 mg/100 g, 225.1 ± 69.1 mg/100 g으로 가장 높았으며, 반면 설렁탕의 나트륨 및 칼륨 평균 함량이 각각 24.2 ± 5.8 mg/100 g, 12.7 ± 3.9 mg/100 g으로 가장낮게 나타났다. 음식점 메뉴의 나트륨과 칼륨 평균 함량간의 상관관계를 분석한 결과, 상관계수가 0.782(P < 0.01)로 양의 선형관계가 있는 것으로 나타났다. 나트륨/칼륨비는 불고기가 1.17 ± 0.44로 가장 적합한 비를 나타내었고, 우동, 잔치국수, 칼국수의 나트륨/칼륨 비는 10이상으로 높게 나타나 칼륨 함량에 비해 나트륨 함량이 높음을알 수 있었다. 음식군 분류별 나트륨 및 칼륨 평균 함량은 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 음식군별 나트륨 평균 함량은 김치류가 554.9 ± 155.5 mg/100 g으로 가장 높았고, 찌개 및 전골류, 국 및 탕류, 볶음류, 면류 순이었다. 칼륨 평균 함량도 김치류가 225.1 ± 69.1 mg/100 g으로 가장 높았고 볶음류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 음식군 분류별 나트륨/칼륨 비도 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 볶음류가 1.18 ± 0.44로 나트륨/칼륨 비가 1에 가장 근접하였고 김치류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 적절한 나트륨/칼륨 비의 유지가 건강에 도움이 되므로 나트륨 섭취를 줄이고 칼륨 섭취를 증가시킬 수 있는 방법에 대한 홍보와 함께 효과적인 식단 및 식생활교육의 개발과 보급이 필요할 것으로 판단된다.

Response surface methodology (RSM) based on a Box-Behnken Design (BBD) was applied to optimize the thermal-alkaline pre-treatment operating conditions for anaerobic digestion of flotation scum in food waste leachate. Three independent variables such as thermal temperature, NaOH concentration and reaction time were evaluated. The maximum methane production of 369.2 mL CH4/g VS was estimated under the optimum conditions at 62.0°C, 10.1% NaOH and 35.4 min reaction time. A confirmation test of the predicted optimum conditions verified the validity of the BBD with RSM. The analysis of variance indicated that methane production was more sensitive to both NaOH concentration and thermal temperature than reaction time. Thermal-alkaline pretreatment enhanced the improvement of 40% in methane production compared to the control experiment due to the effective hydrolysis and/or solubilization of organic matters. The fractions with molecular weight cut-off of scum in food waste leachate were conducted before and after pre-treatment to estimate the behaviors of organic matters. The experiment results found that thermal-alkaline pre-treatment could reduce the organic matters more than 10kD with increase the organic matters less than 1kD.

The purpose of this study was to categorize and comparatively analyze tourists of different life-style groups who visit Yesan according to their lifestyles as well as their consumption behaviors and attitudes towards local foods or specialty agricultural products in order to understand the various needs, attitudes, and behaviors of consumers in each life-style group. Group 1 had a high percentage of single people in their 20s and those who worked in technology. Group 2 had a high percentage of those in their 30s and 40s who were married and were professionals. Group 3 had a high percentage of men and those in their 40s and 50s, as well as a high percentage of high income, highly educated people. Group 4 had a high percentage of those in their 20s or those in their 60s or higher. Compared to other groups, group 4 had a larger percentage of lower income and less educated people. In verifying the difference between life-style groups in terms of their behaviors and attitudes toward local foods and specialty agricultural products, consumption and experience of regional specialty foods showed high average scores in groups 1, 2, and 3, with significant differences from group 4.

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi’s recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose「Suwoonjabbang」 (1500’s) and「Eumsikdimibang」 (1610) as the subjects of this study. Cooking methods from these tworecipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermentedfoods, seasonings, and storage methods. Firstly,「Suwoonjabbang」 contains a total of 121 cooking methods divided intotwo volumes. In contrast,「Eumsikdimibang」includes 146 cooking methods. There are 18 methods for noodles and dduks,74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly,「 Suwoonjabbang」 writtenby Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food.In contrast,「Eumsikdimibang」 by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly,「Eumsikdimibang」 introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Koreantraditional sweets and cookies, and fermented foods as compared to 「Suwoonjabbang」. In conclusion, unique cookingmethods introduced in these two cooking books, which are rare these days, are expected to be further applied anddeveloped.

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children (4th=65, 5th=50, 6th=69), while the control group consisted of 135 children (4th=40, 5th=55, 6th=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that health vitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Health vitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the health vitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group's characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.

The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.

The research aimed to provide accurate and basic data comparing different perceptions of head family’s food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest’s house of head family’ as well as the concept of one’s family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as ‘head family’s food’ in younger generations and as ‘eldest son’ in older generations. Family role and meaning most often manifested as ‘succession of tradition’ and ‘cultural symbols’ in younger generations, respectively, whereas older generations responded ‘hallmark of the head family’. Family ancestral rites and head family’s food had positive effects on awareness of head family’s food. Moreover, those with experience in practicing family ancestral rites responded that head family’s food should be more popular. People who viewed family’s food more positively were more open with the idea thathead family’s food could go mainstream. In conclusion, positive perception of head family’s food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

본 연구에서는 일반 음식점의 주방에서 발생하는 질병자의 특성을 분석하고자 2009년부터 2011년까지 음식점 주방에서 발생한 116명 질병자의 특성을 분석하였다. 일반 음식점 주방에서 발생한 질병자는 5인 미만의 영세음식점에서 63.8%가 발생했으 며, 성별분포는 여성작업자가 66.4%로 나타났다. 연령분포는 40～50대에서 63.8%가 나 타났으며, 근속기간별 분포에서는 2～5년 미만의 작업자가 전체 질병자의 58.7%를 차 지하였고, 작업관련성질환이 86.2%로 나타났다. 일반음식점 주방에서의 질병자 특징에 관한 연구결과는 주방에서 발생하는 질병에 관한 체계적인 예방대책을 세우는데 기초 자료로 이용될 수 있을 것이다.

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students’ parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ‘To stick to style of Korean traditional foods’ (68.2%), ‘Palatable’ (21.8%), ‘Education for children’ (6.4%), and ‘Beautiful and fine custom’ (3.6%). The awareness point of ‘Korean traditional foods are easy for cooking’ increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.