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The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range for BMI. Most of these female university students preferred a thin body type and were not satisfied with their body shapes. Most also controlled their body weight for appearance by exercising and limiting food intake. The obese group often ate processed foods(p<0.01) and ate out(p<0.05). The underweight group and normal-weight group took vitamins and supplements more frequently(p<0.001). Those students who recognized their body image as a 'fat shape' had good appetites(p<0.05) and those who recognized themselves as 'normal shape' considered food formulations ate every meal (p<0.05) and consumed vitamins and other supplements frequently(p<0.01). The mean calorie intake of all students was about 80% of the recommend amount, so there was a risk of lack of various nutrients. The 'fat' students by body image recognition had lower calorie intakes in order to reduce body weight. In all the groups, there was a lack of vitamins B1 and B2, as well as the minerals Ca and Fe. Therefore, education on correct body image recognition and training on proper weight control are deemed necessary. In addition, education and counseling on nutrition that are tailored to individual status are needed.

This study assessed knowledge-based environments for knowledge management in hospital dietetic departments. This study categorized the current knowledge management environment into routine habits, capability, culture and system. A questionnaire was conducted on dieticians in general hospitals with 400 beds in Seoul and Gyeong-in areas.Excluding responses with significant missing data, 160 usable questionnaires were analyzed by SPSS package programs for the study. The result of the study is summarized as follows. The average number of licensed beds in the hospitals was 717.5 and the average number of meals provided daily was 1,626.3. 53.2% of dieticians were aged between 26 and 35. Of the maximum score of 5 points, habits scored 3.65±.44 points, capability scored 3.38±.44 points, culture scored 3.21±.46 points and system scored 2.77±.74 points. Hospitals with a high ratio of occupied beds also had significantly higher points in capability, culture and system. The older the group the higher points it scored in habits and culture. The married group scored higher points in habits while the higher educated group scored higher points in habits and capability. The dietitians in charge of clinical nutrition scored higher points in habit, capability and culture while the higher salaried group scored higher points in habit, culture and capability. Therefore this study would provide useful information for the introduction of knowledge management in hospital dietetic departments.

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at 25℃. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was 5.40±0.01 and that of the experimental groups in which vinegar and mustard extract were added was 4.51±0.01~4.52±0.01, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached 0.95±0.04. However, that of the experimental groups was 0.42±0.01~0.43±0.02 and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were 2.67±0.06~2.80±0.10% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was 8.17±4.01×10 8 cfu/g, 1 day after the Kimchi processing and that of the experimental groups was 2.70±2.08×10 7~3.63±2.80×10 7 cfu/g. After 3 days, these were 3.13±1.94×10 11 cfu/g and 2.47±2.23×10 9~8.03±3.71×10 9 cfu/g, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.

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