• 한국조리학회지
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• 제19권4호
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• pp.243-255
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• 2013

본 연구의 목적은 전주지역 이태리 레스토랑을 대상으로 메뉴 주문시 선택 속성에 관한 중요 내용을 알아보고, 이태리 레스토랑의 이용 형태와 각 메뉴 구성별 좋아하는 음식이 무엇인지 분석을 하는데 있다. 연구 결과의 내용을 요약하면 다음과 같다. 첫째, 이태리 레스토랑 메뉴 주문시 선택 속성에 관한 중요도에서는 요인분석에서 건강관리 요인, 서비스관리 요인, 음식관리 요인, 메뉴관리 요인으로 명명하였는데, 만족도 검증 결과 건강관리 요인에서 유의한 차이가 있는 것으로 나타났다. 둘째, 이태리 레스토랑 이용형태에서는 이태리 음식의 인지도에서 긍정적으로 나타났으며, 방문 횟수는 한 달에 1회- 2회, 주 동반인은 가족, 이용 목적은 식사를 하기 위해서, 음식에 대한 정보는 구전을 통해서 정보를 얻은 것으로 나타났다. 셋째, 이태리 메뉴 중에서 각 메뉴별 좋아하는 음식으로는 안티파스토에서 모짜렐라 치즈요리, 수프에서는 아스파라거스 크림 수프, 파스타에서는 크림소스의 스파게티 까르보나라, 피자에서는 모짜렐라 치즈와 살라미, 검정 올리브, 토마토 소스를 얹어 구운 피자, 샐러드는 모짜렐라 치즈 토마토 샐러드, 주요리 중에서 육류는 쇠고기 안심 스테이크, 생선요리는 광어요리, 후식에서는 신선한 과일과 티라미슈를 좋아하는 음식으로 나타났다. 향후 연구에서는 고객들이 이태리 레스토랑을 방문했을때 메뉴 선택시 중요하게 이루어지는 내용을 조사대상자 표본 집단별로 분석하는 다양한 연구가 진행이 되어야 하겠다.

• 한국수산과학회지
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• 제55권2호
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• 한국식품조리과학회지
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• 제14권1호
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• Asian-Australasian Journal of Animal Sciences
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• 제15권7호
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• pp.1057-1065
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• 2002

The antagonistic activities of 30 strains of lactobacilli against Helicobacter pylori were determined and Lactobacillus helveticus CU631 has been selected as the strain which possesses the strongest inhibitory effect in the disc diffusion assay showing inhibition zone diameter of $10{\pm}1.5mm$, whereas those of L. plantarum and L. fermentum have been shown to be $4.0{\pm}0.6mm$. H. pylori G88016 revealed the highest vacuolating toxin producing activity among the 8 strains, the inhibitory activity of L. helveticus CU631 in vacuolating toxin producing activity of H. pylori manifested in the co-culture of two strains and in the 5:5 mixture of supernatant of the two strains. Both L. helveticus CU631 and cell free culture supernatant had a strong inhibitory activities in urease and cytotoxin producing activities of H. pylori NCTC11637 and CJH12. An accelerated proteolytic activity of water soluble peptides by L. helveticus CU631 during the refrigeration storage has been manifested in the cream cheese. DNA seqences of 16S-23S ribosomal RNA spacer region showed typical pattern among the various strains of L. helveticus, which could be used in the identification of L. helveticus CU 631.

• 한국식생활문화학회지
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• 제27권1호
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• pp.1-11
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• 2012

This study investigated the effects of a healthy image on the preference and intake frequency of meat and animal products. The study looked into beef, pork, chicken, sausage, mackerel, cutlass fish, croaker, tuna, squid, shrimp, clams, fish cakes, eggs, milk, yogurt, ice cream, and cheese. A total of 359 usable surveys given to elementary school students, college students, and adults were collected using a convenient sampling method. While milk had the healthiest image, sausage had the least healthy image. The respondents preferred yogurt the most and sausage the least. The intake frequency of eggs was the highest and clams the lowest. The healthy image, preference, and intake frequency for all studied foods showed significant differences across both gender and age. The relationship between healthy image and preference was significant for all foods, and a healthy image always had a positive influence on preference. The relationship of healthy image and intake frequency was significant in 14 foods except for mackerel, cutlass fish, and tuna. Also a healthy image created a positive effect on the intake frequency of 14 foods.

• Journal of Dairy Science and Biotechnology
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• 제33권3호
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• pp.167-170
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• 2015

The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.

• Archives of Plastic Surgery
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• 제36권1호
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• pp.105-108
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• 2009

Purpose: Epidermoid cyst may be congenital or acquired. Acquired cysts are most commonly of traumatic origin and result from an implantation or downward displacement of an epidermal fragment. Traumatic epidermoid cysts are rare tumors occurring on the nasal tip, especially resulting aesthetic procedure. So, we report a rare case of an iatrogenic epidermoid cyst in the nasal tip following rhinoplasty. Methods: A 44 - years old man had undergone rhinoplasty for several times. First time, the previous augmentation rhinoplasty and wedge osteotomy were performed nineteen months ago, lastly implant removal and unknown filler injection were performed one year ago at another local clinic. He had induration and tenderness on nasal tip and dorsum continued for 3 months. We thought that it caused by foreign body reaction with residual alloderm in nose. For removal of residual alloplastic material, open approach using transcolumellar incision was done. But, incidentally we found cystic mass on the nasal tip. Results: The findings were of an $0.8{\times}0.5{\times}0.5cm$ sized round cystic mass containing cream coloured material with a thick cheese - like consistency. The mass was completely excised and submitted for histology. This confirmed the diagnosis of an epidermoid cyst lined by keratinizing squamous epithelium. There was no induration, tenderness and sign of recurrence after excision of the mass. Conclusion: Epidermal cyst of the nasal tip region represents an unusual clinical lesion and it presents as foreign body reaction. And then, our case demonstrates that meticulous surgical approach and suture technique are the keys to prevention against iatrogenic nasal epidermoid cyst, especially in secondary rhinoplasty.

• Journal of Nutrition and Health
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• 제20권5호
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• pp.309-317
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• 1987

우리나라 아동의 비만실태를 파악하기 위한 연구의 일환으로 전국의 국민학교 5학년 10.751명의 체격분포를 조사하였다. 건강기록부를 이용하요 1학년때 부터 학년까의 키, 몸무게를 분석하고 설문지를 이용하여 체격과 관련된 일반 현황 및 식품섭취 빈도를 조사하였다 1)조사대상아의 어머니 중 29%가 직업을 갖고 있었으며 출, 퇴근시간이 어린이의 영양관리를 제대로 할 수 없는 경우가 많았다. 조사대상아의 5.8%가 거의 매일 결식하였으며 건강을 위해 약제를 복용하는 경우가 26%였다. 2)키는 4학년까지는 남학생이 우세 하다가 5학년때는 남학생이 137.1cm, 여학생이 137.6cm 였다. 몸무게는 남녀 각각 31.5kg, 31.2kg였으며 키, 몸무게의 10, 25, 50, 70 ,90percentile 분포에 해당하는 값이 제시되었다. 고학년이 될수록 남학생의 키의 성장속도는 둔화된 반면 여학생은 오히려 증가였다. 몸무게는 학년이 높아지면서 남녀 모두 증가폭이 커졌으며 여학생의 증가폭이 더 컸다. 키와 몸무게를 이용하여 5년간 BMI, RI, RW 갑이 계산되었다. 3) 49% 아동이 우유를 매일 섭취 하였으며 과자, 계란, 아이스크림, 초코렛의 섭취빈도가 높은 반면 치즈, 햄, 두유의 섭취빈도는 매우 낮았다.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.