• 한국식품영양학회지
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• 제3권1호
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• 대한가정학회지
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• 제36권9호
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• pp.127-137
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• 1998

The main purpose of this study is to provide a basic knowledge of Kimchi preferred by high school students and to improve high school students' Kimchi intake. A questionnaire survey was conducted on 1,056 high school students in Taegu area. The results were as follows: 82% of the students had an affirmative opinion of Kimchi intake and they regarded Kimchi as one of our traditional, healthful and nutritious foods. The most well known Kimchi is as follows: Kkaktugi, Baechu Kimchi, Mul Kimchi, Chonggak Kimchi, Pa Kimchi, Dongchimi, Kkaennip Kimchi and Buchu Kimchi. The students preferred the white stems of the Chinese cabbage. Boy students preferred taste of fresh prepared Kimchi but girl students more preferred properly fermented Kimchi than the other. Their favorite ingredients were Korean radishes, oysters, green onion and carrots, also their favorite spices were red pepper powder, anchovies sauce, garlic and sugar in the order. Among those spices, boy students more preferred anchovies sauce than girl students. The students regarded market Kimchi as one of convenient and time-saving, but less quality and insanitary foods.

• 대한한의학원전학회지
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• 제32권2호
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• pp.93-110
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• 2019

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in "Sikryochanyo". Methods : Texts concerning dermatological conditions in "Sikryochanyo" were selected, followed by identifying each condition's pattern and treatment through examining each food ingredient's nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.

• 한국식품조리과학회지
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• 제15권1호
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• 한국식생활문화학회지
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• 제4권4호
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of Nutrition and Health
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• 제49권2호
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• pp.125-133
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• 2016

본 연구에서는 2012, 2013년도 국민건강영양조사를 이용하여 한국성인의 김치 소비 실태 조사를 섭취 빈도와 1회 섭취량을 이용하여 김치의 섭취 패턴, 영양소섭취량 및 다소비 식품을 조사하였다. 연구 결과 한국 성인의 아침결식률은 25~27%로 점심이나 저녁에 비해 높게 나타났으며, 끼니는 하루 3끼니를 섭취하는 대상자가 높았고, 간식은 섭취한 경우가 92% 이상으로 높은 비율을 보였다. 또한, 외식 횟수는 하루 1회 이상이 2012년에 27.6%, 2013년도에는 33%로 가장 높았으며, 특히 주 5회 이상 외식을 하는 비율이 2012년에 45%였으며, 김치 섭취 빈도 중 배추김치는 하루 2회 섭취 횟수 대상자의 비율이 가장 높았다. 배추김치 섭취 빈도에 따른 다소비식품 상위 30위를 분석한 결과에서는 배추김치만이 상위권 안에 들었고, 다른 김치류는 30위 내에 나타나지 않았다. 이러한 결과를 토대로 배추김치뿐만 아니라 다양한 김치 섭취를 높일 수 있는 방안의 모색이 필요할 것으로 사료된다.

• 한국식품영양과학회지
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• 제33권1호
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• pp.52-58
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• 2004

배추김치의 생리활성물질인 3-(4-hydroxyl-3',5'-dimethoxyphenyl)propionic acid의 고지혈증 치료효과를 살펴보기 위하여 고콜레스테롤 혈증을 유발시킨 토끼에게 1차 실험에서는 정상식이를 공급하고 2차 실험에서는 고콜레스테롤 식이를 공급하면서 각각 16일간 정맥으로 투여하여 혈장지질 농도 변화를 살펴보았고, 그 효과는 고지혈증 치료제로 사용되고 있는 Simvastatin과 비교하였다. 정상식이 공급시 Kimchi군 및 Simvastatin군에 의한 총콜레스테롤 감소는 대조군에 비해 18.65%와 29.67%이었고 고콜레스테롤 식이 공급시에는 각각 33.79%및 21.81%이었다. LDL-C의 저하현상은 정상식이 공급시에는 미미하게 관찰되었고, 고콜레스테롤 식이 공급시에는 Kimchi군 및 Simvastatin군에서 약 130%정도의 감소 효과가 관찰되었다. 중성지방의 감소효과는 정상식이시에는 거의 관찰되지 않았고, 고콜레스테롤 식이시에는 Kimchi군에서 약 105%, 그리고 Simvastatin군에서 약 62%정도의 감소가 관찰되었다. HDL-C의 변화는 모든 군에서 관찰되지 않았다. 고콜레스테롤 식이를 섭취한 토끼간의 HMG-CoA reductase 활성을 살펴보았을 때 Kimchi군 및 Simvastatin군의 활성이 48.44% 그리고 139.06% 증가하였다. 본 연구결과 Kimchi군은 고지혈증을 치료하는 효과가 있음이 관찰되었고, 그 효과는 Simvastatin군과 유사하였다. Kimchi군 및 Simvastatin군에서 관찰된 HMG-CoA reductase 활성의 증가는 지질저하 현상에 대한 보상 작용으로 생체 항상성 유지를 위한 현상으로 사료된다 3-(4-hydroxyl-3',5'-dimethoxyphenyl)propionic acid의 고지혈증 치료기전은 Simvastatin과 유사할 것으로 예상된다.

• 한국식품영양과학회지
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• 제42권9호
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• pp.1412-1418
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• 2013

본 연구는 중국유래 14 품종 청경채의 영양적 특성을 평가하고자 수행되었다. 14종의 신규 청경채(Brassica rapa L. ssp. chinensis)를 대표적인 국산 배추(Brassica rapa L. ssp. pekinensis) 4 품종과 함께 2008년 충남 예산에서 재배하여 수확한 후 녹색 부위와 백색 부위로 나누어 부위 별 각종 영양 성분 분석을 수행하였다. 청경채의 수분 및 회분함량은 배추에 비교하여 유의적 차이가 없었으나 수분은 백색 부위에서, 회분은 녹색 부위에서 높게 나타났다. 전체적인 무기염류 함량은 배추에 비하여 청경채가 높은 것으로 측정되었는데 특히 녹색 부위의 함유량이 유의적으로 높은 것으로 드러났다. 특히 현대인의 건강에 매우 중요한 Ca과 Mg의 함유량은 청경채(Ca녹색: 2.57, Ca백색: 2.04; Mg녹색: 0.422, Mg백색: 0.301 mg/g 신선물 기준)가 배추(Ca녹색: 0.805, Ca백색: 0.477; Mg녹색: 0.244, Mg백색: 0.101 mg/g 신선물 기준)에 비하여 매우 높았다. 환원당의 함량은 청경채와 배추가 유사한 값을 나타내었고 색에 따른 유의적 차이도 없었다. 펙틴은 부위에 따른 차이는 있으나 청경채에서 그 함량이 높게 나타났고, 식물 조직의 경도에 영향이 큰 셀룰로오스의 함량은 청경채가 약 4배 이상 배추보다 높았다. 비타민 C와 E 함량은 청경채와 배추가 유사한 것으로 측정되었다. 위와 같이 청경채는 영양적으로 매우 우수하여 소비자들에게 권장할 만한 매일 섭취해야 할 주요 채소작물의 하나로 손색이 없음을 알 수 있었다. 또한 청경채는 국내 배추의 품질 향상을 위한 육종 소재로서도 활용가치가 높을 것으로 사료된다.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• 한국식품영양학회지
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• 제30권1호
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.