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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.

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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The aim of this study is to highlight the importance of the correct food choices and nutrition management through nutrition labeling and provide basic data for building a nutrition labeling system for Korean restaurants. In the study, a survey was conducted from February 5th to February 27th in 2010 involving adults over the age of 20 living in part of the Gyeonggi-do area. The data was used to analyze the general characteristics, the awareness of nutrition labeling and the nutrition labeling contents by using the SPSS 18.0 package program. Among the 268 people surveyed, the total number of women was greater (60.4%) than men (39.6%). The perception of the necessity of nutrition labeling was a relatively high score of 3.99 on a 1 to 5 scale and the motivation to utilize nutrition labeling scored 3.89. The study found that females perceived nutrition labeling to be more important than did the males. In addition, the perception varied according to the level of education and age. In conclusion, since customers have a high demand for nutrition labeling in Korean restaurants and are motivated to utilize labeling when eating-out is relatively strong, labeling would be a good educational tool for leading a healthy food life. Furthermore, since the study found that differences occur between nutrition labeling contents or nutrients according to general characteristics, food service companies might be able to gain benefits through differentiated nutrition labeling that is catered for their main customers.