The purposes of this study were to examine the slacks purchases and wearing satisfaction among old-aged women who were highly dissatisfied with their bodies and fit due to physical changes and to provide some basic data needed to develop slacks patterns to meet their needs. A survey was taken among 223 old-aged women aged 60～79 living in Seoul. Using the SPSS 12.0 program, the collected data were analyzed in descriptive statistics, t-test, and crosstab. The result were as follows: the most used place for them to shop slacks was a market(including the Dongdaemun and Namdaemun market), which was followed by a department store and a discount store in the order. As for their preference for slacks according to age, those who were in their sixties most preferred straight-line slacks, while those who were in their seventies semistraight-type slacks. As for fit for each body part according to age, there were significant differences only in crotch length. Those who were in their seventies were more dissatisfied with crotch length than those who were in their sixties, feeling that crotch length was short. As for their experiences of repair after purchasing a pair of slacks, 82.5% said they had such an experience. Most of the repairs with length, waist and slacks width involved in size reduction.

This study was to investigate purchase of women for commercial kimchi. Survey was carried out by questionnaire method that is target on 322 female over 20 age in Seoul area. The results of the study was that the way they get kimchi of women answered that they make it by themselves(63.3%). The reason of purchasing is they do not have enough time to make it at their home(43.8%) and its good taste(56.8%) result in their purchase. In the degree of preference about package material, prefer polyethylene(39.6%). Also respondents prefer purchasing poggi kimchi(63.4%) among other different types of kimchi. The promotion facts of purchasing commercial kimchi shows a high score in cold chain system package and specific kimchi development.

School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.