• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.11a
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• pp.86-128
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• 2002

1. 채소류 수출확대방안 가. 생산 및 수출동향 1). 생산동향 o 채소류 면적은 정체상태에 있으나 수출되는 시설채소 면적은 소비자의 고품질 채소수요 증가에 힘입어 재배면적이 매년 증가추세에 있음 - 시설채소 재배면적 : (90) 40 $\longrightarrow$ (00) 91천ha(128%↑) o 시설채소 생산량은 재배면적의 증가와 재배기술의 발전으로 생산량이 대폭 증가하였음 - 시설채소 생산량 : (90) 1,017 $\longrightarrow$ (00) 3,247천톤(219%↑) (중략)

• Journal of Korean Home Economics Education Association
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• v.27 no.4
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• pp.93-107
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• 2015

This study aimed to compare the eating habit, preferences, intake frequency, nutrition knowledge, and self efficacy of vegetables between middle and high school students in Busan. Subjects were 550 middle school and 560 high school students. The survey was conducted by questionnaire in May 2015. The results are as follows. About 68% of adolescents in Busan have eaten a variety of vegetables from a child. Less than 50% of them ate all vegetable dishes in school foodservice and ate three kinds of vegetable dishes at home. 40% of them did not like vegetables independent of gender and schools. They have low preferences for vegetables. More than 2/3 of them have rarely eaten green vegetables a month or twice. They have eaten more frequently white than green vegetables. They have eaten frequently yellow vegetables, but seldom purple or black vegetables. Middle school students have eaten more vegetables than high school students. Adolescents in Busan have low nutrition knowledge about vegetables. Middle school students have higher self efficacy of vegetables than high school students. Conclusively, adolescents in Busan have undesirable eating habit, low preference, and low nutrition knowledge of vegetables. Middle school students have more desirable eating habit, higher preference, more frequent intake, and higher self efficacy of vegetables than high school students. Therefore differentiated education is needed by middle and high school. It is needed urgently, especially vegetables targeted education for high school students.

• Journal of Biosystems Engineering
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• v.27 no.2
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• pp.97-106
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• 2002

이 연구는 채소의 생산에서 가장 많은 노동력이 소요되고 단순ㆍ반복적인 결속작업의 기계화기술을 개발하기 위하여 수행되었다. 본 논문은 이 연구의 제1보로서 채소의 결속작업실태를 조사분석하여 결속기의 개발방향을 설정하고, 채소의 이송 및 결속끈의 공급장치를 개발한 결과를 수록한 것이다. 채소의 결속작업은 철심이 내장된 끈을 사용하여 타원형으로 결속하고 있었으며, 작업자가 경험적으로 계량하여 결속된 단의 크기는 작물별 차이는 있으나 동일 작물에서 작업자간 차이는 없는 것으로 나타났다. 따라서 결속기는 작업자가 채소를 공급하면 일정 길이의 결속끈을 사용하여 타원형으로 결속하여 배출하는 방식으로 개발한 필요성이 있다고 생각된다. 이를 위해서 결속기는 작업자가 채소를 용이하게 공급할 수 있으며 결속장치까지 흐트러짐이 없이 이송하는 채소의 이송장치, 결속끈의 길이를 조절하여 공급하는 결속끈의 공급장치, 이송된 채소를 결속끈을 꼬아서 타원형으로 결속하는 결속장치 등으로 구성되어야 할 것이다. 채소의 이송장치는 작업자가 채소의 일정량을 용이하게 공급할 수 있도록 폭의 조절이 가능한 트레이를 체인콘베이어에 부착한 구조, 결속끈의 공급장치는 압축력이 걸려 있는 우레탄 재질의 구동 및 종동롤러로 원하는 길이의 결속끈을 피딩하면 칼날로 절단하는 구조로 개발하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.713-720
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• 2013

The purpose of this study was to evaluate the effectiveness of vegetable-related nutrition education for fourth grade elementary school students in Gyeongnam province. A comparative analysis of nutritional knowledge on vegetables, vegetable preferences, and vegetable intake in school foodservices were assessed between a control group and an experimental group. The control and experimental group contained 62 and 67 students, respectively, and the experimental group received nutritional education in four sessions (40 minutes each session) per week. A self-administered survey was conducted before and after this education, and 122 questionnaires (for 61 members of the experimental group and 61 members of control group) were analyzed. In the experimental group, there was a significant (p<0.001) increase in vegetable-related nutrition knowledge (form 5.02 to 6.10 out of a total score of 9), while there were no significant differences in the control group. Vegetable preference scores also significantly (p<0.001) increased (from 3.44 to 3.85 on the 5-point Likert scale) in experimental group, while there were no significant difference in control group. We also observed a significant (p<0.001) increase in vegetable intake from school foodservices (89.34% to 95.49%) in the experimental group, but there were no significant differences in the control group. In conclusion, a vegetable-related nutrition education for fourth grade elementary school students was effective at improving the nutritional knowledge of vegetables, vegetable preferences, and vegetable intake from school foodservices. Therefore, to encourage the vegetable-related right dietary habits, sustainable, and systematic nutrition education programs should be implemented for elementary students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.223-233
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• 2013

The purpose of this study was to analyze the dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam Gokseong county. Data collection was conducted from 5th and 6th grade students of elementary schools in Gwangju and Jeonnam Gokseong county using a structured questionnaire survey. The SPSS program was used for statistics processing and data analysis. The chi-square test was also conducted. In terms of dietary intake habits, female students consumed their meals slower than male students. Information on dietary habits and nutrition was commonly obtained from family, including the mother or father who commonly prepared meals at home. Snacks were commonly consumed less than twice daily, with the Gwangju area having a higher frequency of snacks than the Jeonnam area. Elementary students indicated that vegetables were their least favorite food, with female students having a higher interest in vegetables than male students. The pattern and perception of vegetable intake came when the students (that did not eat vegetables) were lectured by their parents on the nutritive value of vegetables. Most students understood the important nutritional ingredients of vegetables. In the case of an interest in vegetables, the Gwangju area showed significantly more comprehension than the Jeonnam area on the definition and role of dietary fiber, the dental benefits of dietary fiber, and the identification of the environment-friendly certification mark.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.285-296
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• 2019

Purpose: This study was conducted to identify the factors affecting vegetable preferences of children based on the social cognitive theory to reduce imbalances in vegetable consumption. Methods: The survey investigated 177 elementary school students in Yangsan, Gyeongsangnam-do, in June of 2018. The subjects consisted of 44 fifth graders (27.7%) and 128 (72.3%) sixth graders. Results: Among personal factors of the Social Cognitive Theory, positive outcome expectation and self-efficacy of the vegetable preference group were significantly higher than those of the non-preference group. Negative barrier scores of the non-preference group were significantly higher than those of the preference group, and the biggest barrier was that vegetables were tasteless. Among behavioral factors, the nutritional knowledge of vegetables was high, but the degree of practice was low. Practice score of the vegetable preference group was significantly higher than that of the non-preference group. Among environmental factors, the vegetable preference group was more likely to accept advice from people around them than the non-preference group and the most influential people were doctors and parents. In the vegetable intake environment, children in the vegetable preference group had high accessibility to vegetables. Correlation analysis and regression analysis of the social cognitive factors and vegetable preferences revealed all factors except nutritional knowledge showed significant correlation with vegetable preference. And surrounding people (p < 0.01), practice (p < 0.01), and self-efficacy (p < 0.05) had positive effects on vegetable preference. Conclusion: These results suggest that providing the health benefits from eating vegetables and educating children for improving their self-confidence are necessary for increasing the preference for vegetables and their intake by children.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.11a
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• pp.3-21
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• 2002

우리나라의 채소산업은 최근에 들어 심각한 위기를 겪고 있다. 국내적으로는 농업인구의 감소와 노령화로 인하여 각종 채소의 생산비는 급속히 상승하고 있으며 힘들고 정밀한 농작업을 하기 어려워짐에 따라 생산되는 채소류의 품질 관리도 제대로 이루어지지 못하는 반면, 국제적으로는 중국이 WTO에 가입하여 우리나라의 채소산업 생산기반을 크게 위협하고 있다. (중략)

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.134.2-135
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• 2003

채소류는 생리적인 특성상 수확후 저장 및 유통되는 동안에 호흡작용, 증산작용 등의 작용이 활발해질 뿐만 아니라 곰팡이를 비롯한 식물병이 미생물의 오염 및 성장으로 부패현상을 일으키고 채소류 자체의 경도가 저하되며, 수분, 비타민, 유기산, 당분, 색소함량 등이 떨어져서 외관, 맛 신선도 등의 감소하게 된다. 본 연구에서는 채소류(오이, 호박, 방울토마토)의 선도를 연장하기 위한 저장조건을 실시하여 최적 습도 및 온도범위를 결정하였고, 이를 토대로 하여 시설채소산물을 습도조절이 가능한 원적외선 방사체 저장고(5~8$^{\circ}C$의 온도와 90% 습도유지)에 저장하면서 무처리구인 대조구와 비교하여 저장중 시료의 중량손실율, Ascorbic acid함량, 총균수(PCA사용법에 의거), pH의 변화를 측정하였고, 시료의 표면색도는 색도계(Minolta CR-300, Japan)를 사용하여 Hunter의 L, a, b값을 측정하였다. 이 결과, 채소류의 선도유지기간이 연장되는 것을 확인하였고, 중량손실율은 원적외선 방사체 저장고에 저장한 채소류가 중량손실율이 대조구에 비하여 낮게 나타났다. 따라서 습도조절이 가능한 원적외선 방사체 저장고에 채소류를 저장함으로서 채소류의 수분손실을 방지할 수 있음을 확인할 수 있었으며, 일정기간동안 원적외선 방사체 저장고에 저장함으로써 ascorbic acid함량의 감소를 대조구에 비하여 낮은 비율로 억제할 수 있었다. 총균수의 경우 채소류 시험구에서 원적외선 방사체 저장고에서 저장할수록 오염미생물의 총균수가 낮게 나타났다. 표면색도의 경우, a값은 모든 시험구에서 감소하였으며 원적외선 방사체 시험구에 비하여 대조구 저장시료의 표면색도가 청색도를 증가시키는 변화를 관찰할 수 있었고, b값은 시료간에 유의성 있는 차이없이 다소 증가하는 것으로 나타났다. 부패율은 수분 함유율이 높은 채소류일수록 원적외선 방사체 저장시설을 이용하는 경우, 부패율을 낮게 유지할 수 있었다. 따라서, 원적외선 방사체 저장시설내에 오이, 호박 및 방울토마토와 같은 채소류를 저온고습도상에서 저장할 경우, 채소류의 품질변화를 최소화 할 수 있어 갓 수확한 채소류의 선도유지기간을 연장할 수 있는 저장법이 될 수 있음을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.926-933
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• 2014

The purpose of this study was to evaluate vegetable intakes according to body mass index (BMI) of adolescents. For this, 400 middle and high school adolescents living in Buyeogun, Chungnam were classified into underweight group, healthy weight group, and overweight group according to BMI, after which eating habits, daily intake levels of vegetables, perception of vegetables, and vegetable-related eating habits were compared and analyzed. As the reason for skipping breakfast, 'Lack of time (44.3%)' was the most frequently cited. In the case of unbalanced food intakes, the underweight group and overweight group showed the highest response for 'grain' while the healthy weight group showed the highest response for 'vegetables' with significant differences (P<0.001). Daily intakes of one serving size of vegetables was 3.3 in the underweight group, 3.8 servings in the healthy weight group, and 3.8 servings in the overweight group, but there was no significant difference. However, frequency of vegetable intake at lunch was once in the underweight group, which was significantly lower than 1.3 servings in the healthy weight group and 1.4 servings in the overweight group (P<0.05). Regarding perception of vegetables, perception of 'Vegetable consumption helps to get beautiful skin' (P<0.01) and 'I eat vegetables or don't eat depending on a cooking method' (P<0.05) were significantly higher in the underweight group. In the evaluation of vegetables-related eating habits, preference for vegetables in the underweight group was lower than that in the healthy weight and overweight groups (P<0.05). Summarizing the above results, vegetable intake by adolescents was generally low, and the frequency of vegetable intake at lunch as well as preference for vegetables were significantly lower in the underweight group. Studies to identify the relationships between adolescent body types and vegetable intakes are required.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.896-905
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• 2014

The purpose of this study was to investigate the use and perception of adults concerning sprout vegetables. Self-administered questionnaires were collected from 516 residents in the Daegu and Gyeonbuk areas. When purchasing sprout vegetables, respondents answered that they considered freshness, eco green, and price. Consumers purchased sprout vegetables to make bibimbap (58.9%) and salad (29.3%). Approximately 81.4% of respondents answered that they purchased sprout vegetables in grocery and department stores. Once or twice per month was the highest purchase frequency for sprout vegetables. Regarding knowledge of sprout vegetables, radish sprout score was the highest (3.14), whereas preference was highest for barley grass (3.00). When asked how much they like sprout vegetable menus, subjects responded that they liked bibimbap (3.79), salad (3.73) and bibim noodles (3.58). As a result, popularization of sprout vegetables was based on product quality factor and sales promotion factor significantly influenced preference for sprout vegetable menus. To increase consumption of sprout vegetables, there is a need for hygiene and safety of sprout products and variations and improvement of quality.