• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of Nutrition and Health
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• v.22 no.4
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• pp.257-265
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• 1989

Normal healthy non vegetarian and lact$\infty$,vo­v vegetarian women were studied after they con­S sumed carrot juices as supplements. Daily sup­p plementation resulted in significant increase in serum levels of $\alpha$-, $\beta$-carotene and total carote­n noid in nonvegetarians and $\alpha$-and $\beta$-carotene in lactoovovegetarians. Reflection in serum and $\beta$-carotene was higher in nonvegetarians m than lactoovovegetarians. However, serum caro­t tene values were not significantly different between group after continous supplementation of reducing amounts of carotenes. Serm retionol levels were not changed throughout the study period and were not significantly different bet­w ween nonvegetarians and lactooovegetarians. The results suggest that serm total carotenoid cannot bean indicator of individual carotene such as $\alpha$-or $\beta$-carotene in serum and serum carotene levels are closely related to dietary carotene intake both in nonvegetartins and lac­t toovovegetanans

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.430-440
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• 2021

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

• Journal of Nutrition and Health
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• v.22 no.1
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• pp.36-41
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• 1989

In this study longitudinal of the taurine content in the human milk of 23 Korean lacto-ovo-vegetarian women was studied during the lactating periods of the 15th, 30th, 60th, 90th, 120th and 150th day after delivery. The results of the study on primiparae and multiparae studied separately are as follows: 1) The taurine content of the primiparae per 1ml of human milk was 356.1nmole on the 15th day, 238.6 nmole on the 30th day, 249.6 nmole on the 60th day, 148.7 nmole on the 20th day, and 139.6 nmole on the 150th day. There was a significant decrease in the measns. 2) The taurine content of the multiparae per 1ml f human milk was 401.6 nmole on the 90th day, 189.9 nmole on the 120th day, and 159.8 nmole on the 150th day. There was a significant decrease in the measns. 2) The taurine content of the multiparae per 1ml of human milk was 401.6 nmole on the 15th day, 342.3 nmole on the 30th day, 273.2 nmole on the 60th day, 248.6 nmole on the 90th day, 189.9 nmole on the 120th day, and 159.8 nmole on the 150th day. There was a significant decrease in the measns. The multipareas had higher taurine content in every lactating period than the primiparae but there was not a significant difference. The correlation between the changes durinig lactating periods and the taurine content was negative. The correlation coefficient of the primiparae was -0.641 and that of the multiparae was -0.753. The overall correlation coefficient of the primiparae and the multiparae is -0.644, decreasing significantly up to the 150th day.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.492-505
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• 2022

Purpose: This study was undertaken to examine the perception of Korean consumers regarding soybean meat. Using the Dietary Identify Questionnaire (DIQ), the data obtained were analyzed to identify various factors related to a plant-based diet. Methods: A consumer survey was conducted from June 1^st to 30^th, 2021, targeting 260 Korean consumers over the age of 20 years. Subjects were asked to answer six questions related to the perception of soybean meat. Of the 52 items present in the DIQ, 33 items were verified and reconstructed. All data were analyzed using the SPSS statistics (ver.25). Results: The subjects were divided into two groups, 'passive consuming group' and 'active consuming group', based on their perception of soybean meat. Demographic analysis according to the perception of soybean meat showed significant differences in age, marital status, academic background, and family members. The DIQ was categorized into 7 types: prosocial motivation, out-group regard, centrality, public regard, personal motivation, strictness, and private regard. Comparing by perception about soybean meat, significant differences were obtained between both groups for 'prosocial motivation (p < 0.01)', 'centrality (p < 0.01)', 'private norm (p < 0.05)', and 'personal motivation (p < 0.001)'. The 'passive consuming group' showed relatively low scores in all 4 factors. Conclusion: In the future, the results of this study can be applied to define the meaning of vegan in Korea. We believe our results will provide basic marketing data for the plant-based meat market. This will help expand the soybean meat market for a sustainable life for consumers, which is based on various needs such as health and the environment.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.301-308
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• 2013

This study investigated the recognition and preference of foreign students to Tangpyeongchae, in order to suggest strategy for developing Tangpyeongchae acceptable for them. Questionnaires translating in Chinese and English were given to 75 Chinese and American university students in Chungnam province. A total of 70 questionnaires were analyzed using SPSS software(version 12.0). The students were asked about impression, recognition, preference and factors for improving acceptability of Tangpyeongchae. The respondents consisted 51(72.9%) Chinese and 19(27.1%) Americans. This research was conducted from May 11 to May 18, 2012. The results of this study were as follows : Impression after eating Tangpyeongchae got better scores than first impression by Chinese students, whereas there were no significant differences in Americans' impression. The main reason for good impression after eating it was 'good taste'. The Chinese and Americans' mean overall acceptance scores of Tangpyeongchae were 4.06 and 3.86 on 5-point scale, respectively, showing that they had high acceptance for Tangpyeongchae. Most of the Chinese students chose 'taste' as the most important factor for enhancing the popularity for Tangpyeongchae. It proposed that the control of taste may be a main factor, and then need to develop the sauce and seasonings which is suitable for Chinese taste for developing Chinese favorite Tangpyeongchae. Most of American students answered the texture should be improved for Americans' preference.

• Cross-Cultural Studies
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• v.50
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• pp.77-101
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• 2018

Even in our modern era, the projection of monsters in the recent literature contains the critical imagination of human existence for the posthuman age. The meaning of the monster-abject, especially as from the perspective of feministic criticism, contains criticism of the violent and oppressive patriarch as observed in the modern times. This article focuses on the gendered imagination of the discussions of the "abject" discussed by Julia Kristeva, and the "monstrous femine" discussed by Barbara Creed. Kim Eon-Hee's poems and Han Kang's novels, which have been examined extensively for analysis, show that the practical strategy of abject that goes beyond hate and sublime, wonder and joy through the imagination and concepts of monsters. The monster-abject strategy of Kim Eon-Hee's poem can be summarized by the narrative method of mirroring and the imagination of the truncated body. Mirroring falsification, which mimics the male speaker, is a method that some feminists strategically utilize in relation to the problem of female aversion in recent years as noted in the literature. In Kim Eon-Hee's poem, "becoming a man" and "imitating a man," through the method of mirroring appear as an image of cutting to dismantle the body. In that way, the narrative strategy of the abject that draws out abominations and bizarre effects which contains a strong critique of the patriarchal dominant ideology. The monster-abject strategy of Han-Kang's novel is embodied through the being of plants and the process of vegetarian-anorexia process. The world of the adject which was oppressed in the Han-Kang's novel, returns to the senses of the body through the symbol of the body. It is noted that the fictional characters who realize the repressed desire through the pathological symptom expressed by the female, go on to body perform active transformation. The sense of a body in a novel is not only a rejection of the world of animalman-civilization, but also a radically questioning of the noted and recognized boundaries between human beings and non-human being entities. The two writer's works show that the imagination of the monster-adject is not limited to rejecting the existing gender categories, but also goes in the direction of exploring the possibilities of various associated gender actions.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.211-223
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• 2021

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B₉ (folate) and B₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B₉ and B₁₂ analyses were determined to be excellent. The vitamin B₉ and B₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B₉ content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B₉ and B₁₂. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.