• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 한국응용과학기술학회지
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• 제28권3호
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• pp.259-266
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• 2011

Caffeic acid is a kind of phytochemicals occurred in coffee, which is worked as a carcinogenesis restrainer and antioxidants on the human body. In this study, as one type of caffeic acid derivatives, methoxypolyethylene glycol caffeate(MPC) was synthesized by the esterification between caffeic acid and methoxypolyethylene glycol with N,N'-dicyclohexyl carbodiimide, 4-dimethylamino pyridine. The synthesized product was confirmed by using FT-IR and $^1H$-NMR, thin-layer chromatography. And these compound was investigated as antioxidant, Tyrosinase hindrance and skin moisturizers. In the free radical scavenging study, antioxidant effect of MPC was averagely high than the red ginseng extract that be used as a natural antioxidants. The result of Tyrosinase anti-activity test was better than embryo bud of rice extract at low concentration. At the iNOS anti-activity tested by using Raw 264.7 cell, and confirmed anti-inflammatory function. For the MPC handled with sodium lauryl sulfate, was tested for the skin moisture content and skin moisture loss.

• 한국한의학연구원논문집
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• 제7권1호
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• pp.105-114
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• 2001

This study was carried out to investigate correlation with food preference of subjects in three constitution groups on the view point of constitutional medicine. The constitutions of 124 college students(male 80, female 44) was classified by QSCC II method. Food preference of the subjects was surveyed in accordance with suggested foods for each constitution and was analyzed using Hedonic scale. The distribution of the constitutional revealed that Soeum individuals accounts 53%, followed by ; Soyang 19%, Taeum 28%. For men, sorghum, potatoes, beef, scombroid, oyster, saury, octopus, codfish, walleye pollack, shrimp, croaker, pineapple, eggplant, leek, pumpkin, toenjang, draft beer, diluted liquor, coffee, cocoa were statistically different in food preference score by sasang constitution(p<0.05). For woman, chicken, pollack roe, a walleye pollack, persimmon, jujube, melon, citron, celery, burdock, vinegar, bean-paste soup, draft beer, ginseng, honey were statistically different in food preference score by sasang constitution(p<0.05). Association of sasang constitutions and food thought to be harmful or healthy to each constitution was analyzed. But Food preference score of food thought to be harmful or healthy were not statistically different in score among sasang constitutions. This results suggested that food intake patterns of subjects were associated with sasang constitutional food in parts.

• 한국식품영양과학회지
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• 제33권3호
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• pp.523-532
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• 2004

영양소의 섭취를 포함한 여러 식이성요인에 따라 일부 지역 남자 노인의 인체 임파구 SCE 빈도수가 어떤 영향을 받는지를 조사해 보고자하여 60세 이상의 노인 45명을 대상으로 설문조사를 실시한 후 채혈하여 임파구 SCE 시험을 실시하였다. 조사 대상자의 식이성 요인이 SCE 빈도수에 미치는 영향에 대해 분석한 결과는 다음과 같다. 1. 채혈 대상자를 흡연여부에 따라 흡연군(n=14), 담배를 피우다가 현재는 끊은 금연군(n=16), 비흡연군(n=15)으로 나눈 후 SCE 빈도수를 비교한 결과 흡연군의 SCE빈도수가 비흡연군에 비해 유의적으로 높았으며 노인의 나이가 많을수록 DNA 손상정도가 증가하였다. 대상 노인의 인구학적 요인 중 신장, 혹은 체중이 전 대상자군에서 SCE 빈도수와 각각 역의 상관관계를 보였으며 흡연군에서는 신장과 SCE빈도수가 역의 상관관계, 그리고 pack years로 본 흡연력과 SCE 빈도수가 정의 상관관계 를 보였다. 2. 전 대상자군에서는 24시간 회상법으로부터 구한 영양소의 섭취와 SCE빈도수 간에 상관관계가 없었으나 흡연군의 경우는 식이섬유질 섭취량, 금연군의 경우는 비타민 C 섭취량과 SCE 빈도수가 각각 정의 상관관계를 보였다. 그러나 비 흡연군에서는 지방, 인 혹은 비타민 A 섭취량과 SCE빈도수 간에 역의 상관관계를 보였다. 3. 흡연군에서 육어류 섭취빈도와 SCE빈도수 간에 정의 상관관계를 보였고, 비 흡연군에서 식 사균형도가 SCE 빈도수와 역의 상관관계를 보였다. 세 군을 모두 합한 전대상자군의 경우, 혈당수준과 SCE 빈도수 사이에 정의 상관관계가 나타났다. 금연군에서 감미료를 섭취하는 군의 SCE 빈도수가 섭취하지 않는 군보다 유의적으로 높았다. 나머지 식이성 요인들은 SCE 빈도수와 상관성을 보이지 않았다. 본 연구 결과는 앞으로 DNA손상도가 높은 노인 대상으로 이의 회복을 위하여 식이성 요인을 이용한 영양중재실험을 계획할 때, 혹은 노인 대상의 영양교육 시에 중요한 기초자료로 활용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제14권3호
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).