• 한국식품조리과학회지
• /
• 제13권3호
• /
• pp.259-265
• /
• 1997

대구 ·경북 지역 초등학생들의 김치에 대한 의식 및 선호도를 조사한 결과는 다음과 같다. 1. 조사 대상의 57.7%는 김치를가능하면 먹는 것이 좋다고 생각하였고 26.1％는 반드시 먹어야 한다고 응답하여 83.8%가 김치를 섭취해야 한다고 인식하고 있었다. 또한 김치를 영양식품(51.3%), 전통식품(2:2.9%)으로 인식하는 비율도 높아 김치의 우수성을 이해하고 있었다. 2. 김치종류별 인지도는 배추김치(83.0%), 깍두기(65.0%), 나박김치 (82.2%), 총각김치(58.4%), 깻익김치(43.2%), 부추김치(39.1%)의 순으로 높았고 어머니들도 배추김치(92.2%), 총각김치(85.8%), 깍두기(83.Bfa), 나박김치(82.2%), 부추김치(77.1%), 깻잎김치(75.6%)의 순으로 인지도가 높아 초등학생과 비슷한 경향이었다. 3. 김치에 대한 선호 실태는 매우 좋아한다가 22.8%였고 좋아한다가 32.7%로서 55.5%의 초등학생들이 김치를 좋아하고 있었다. 초등학생들이 선호하는 김치는 배추김치(74.0%), 깍두기(56.6%), 총각김치(49.0％), 나박김치(46.9%), 오이소박이(17.5%) 등이었고 배추김치중 배추의 줄기부분(47.6%)을 가장 좋아하였다. 숙성정도는 적당히 잘 익은 김치(43.9%)와 갓 담은 김치(41.9%)를 선호하였다. 4. 김치를 재료로 하여 만든 음식으로는 김치볶음밥, 김치찌개, 김치전, 김치비빔밥, 김치김밥, 김치만두 등의 순으로 좋아하였다. 5. 어머니의 지도형태와 초등학생의 김치에 대한 의식 및 선호도는 유의한 차이를 보였으며(p < .001)자주 먹도록 권유하거나 조리 방법을 바꾸어 주는 것이 먹이려고 강요하거나 전혀 간섭하지 않는 것보다 좋은 영향을 미쳤다. 6. 김치를 싫어하는 이유는 매운 맛, 양념 냄새를 지적하였고 생강, 청각, 마늘, 미나리, 파 등의 부재료는 싫어하였다. 7. 김치에 대한 바램은 김치 맛을 되도록 덜 맵고 달콤하게 해 달라는 요구가 많았고 배, 오징어, 글, 사과, 오이 등의 부재료를 김치에 첨가해 주기를 바라고 있었다.

• 대한지역사회영양학회지
• /
• 제16권1호
• /
• pp.23-36
• /
• 2011

The purpose of this study was to obtain baseline data on dietary management of women's constipation. We estimated the prevalence of self reported constipation, bowel habits and foods & nutrients intake. The subjects were 169 female college students (normal = 92, constipation group = 77) aged 19 to 23 years. We conducted anthropometric measurements, an evacuation habits survey, and a dietary intake assessment for three days by a 24 hour recall method. The prevalence of self reported constipation was 46% (n = 77). Results showed that bowel habits (the difficulty of evacuation, the duration of evacuation and the feeling after evacuation) were significantly different between the two groups. Over 65% of constipation group used laxatives for constipation relief. Frequency of stress and deep sleeping were related with constipation. In daily food consumption and nutrients intake, there was not a significant difference between the groups. However in relation to bowel habits which factors influence constipation, the study showed that the intake of water, potatoes, kimchi, and fruits correlated with evacuation facility. Further, there were no findings in the difference of foods consumption and nutrients intake between the two groups. But some life style changes and food intakes (potato and kimchi) may be useful to improve constipation symptoms in young women.

• 한국조리학회지
• /
• 제17권1호
• /
• pp.142-154
• /
• 2011

본 연구의 목적은 농촌지역의 초중고 학생들을 대상으로 김치에 대한 인식 및 기호도와 섭취 실태를 조사하는 것이다. 이를 위해 충북지역에 살고 있는 400명의 초중고 학생을 대상으로 설문조사를 실시하였으며 사용가능한 총 366부를 분석자료로 사용하였다. 수집된 데이터는 SPSS 10.0을 이용하여 통계적 분석을 실시하였다. 분석결과를 살펴보면 다음과 같다. 첫째, 김치에 대한 인지도에 대해 한국의 전통식품(24.3%), 영양식품(20.5%), 발효식품(19.2%), 건강식품(16.1%)으로 인식하는 것으로 나타났다. 둘째, 김치를 좋아하는 이유에 대해 "매운맛"(25.4%), "아삭아삭한 씹는 질감"(17.4%), "신맛"(14.0%)의 순으로 나타났으며, 김치의 선호도에 있어 "보통 매운맛", "약간 짠맛", "잘 익은 김치", "보통 양념 양", "부위상관없이" 김치를 선호하는 것으로 나타났다. 셋째, 김치섭취실태의 경우 전체응답자의 75.4%가 "하루 2번 이상", 78.0%가 한 끼 식사 시 "3조각 이상"($2.5cm{\ast}3.0cm$) 섭취하는 것으로 나타났다. 넷째, 학교급식 김치개발을 위해 초등학생의 경우 "크기가 작아서 한입에 먹기 좋게", 중학생의 경우 "내가 좋아하는 배추부위 이용"과 "젓갈 같은 비린내가 나지 않게", 고등학생의 경우 "차갑고 시원하게"가 높게 나타났다. 마지막으로 김치에 첨가하고 싶은 과일의 경우 배(48.9%), 사과(34.2%), 파인애플(30.0%)이 높게 나타났다. 채소의 경우 열무(44.9%), 무(37.5%), 깻잎(34.9%)이 높게 나타났다. 본 연구를 토대로 김치의 섭취 증가를 위해 지속적인 전통음식문화 교육, 배식종류 다양화와 방법의 변화 및 새로운 학교급식용 김치개발이 필요한 것으로 생각된다.

• 한국식생활문화학회지
• /
• 제14권1호
• /
• pp.1-15
• /
• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• 동아시아식생활학회지
• /
• 제4권1호
• /
• pp.71-77
• /
• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• Nutrition Research and Practice
• /
• 제3권4호
• /
• pp.328-333
• /
• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• 한국미생물·생명공학회지
• /
• 제51권4호
• /
• pp.353-373
• /
• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• Nutrition Research and Practice
• /
• 제15권3호
• /
• pp.382-395
• /
• 2021

BACKGROUND/OBJECTIVES: Excess intake of dietary sodium, either directly or indirectly, increases the risk of several diseases, including cardio-cerebral vascular diseases such as stroke and hypertension. Excessive sodium intake and increased prevalence of hypertension have emerged as major issues worldwide. Therefore, the present study evaluated the recent trends in dietary sodium intake and the food sources of sodium intake in the Korean population using the Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2017) data. SUBJECTS/METHODS: This study used the one-day 24-h recall dietary intake survey data from the 2013-2017 KNHANES to determine the average daily sodium intake by sex and age and the main dishes and food groups contributing to the dietary sodium intake. RESULTS: The mean sodium intake range was 3,477.2-3,889.6 mg/day during 2013-2017. The major food groups contributing to sodium intake were seasonings (1,597.5-1,870.5 mg/day), vegetables (680.4-756.7 mg/day), and cereal and grains (573.2-609.4 mg/day). Noodles and dumplings (536.7-573.2 mg/day), kimchi (487.3-539.6 mg/day), and soups (367.6-428.9 mg/day) were the top three dish groups that contributed to the sodium intake. In these dishes, the major sources of sodium intake were ramyeon (age groups 10-18 and 19-29 yrs), baechukimchi (age groups 40-49 and 50-59 yrs) and doenjang-kuk (age groups 60-69 and ≥ 70 yrs), respectively. CONCLUSIONS: In summary, reducing the consumption of soups and kimchi is an effective way to reduce sodium intake. Personalized nutrition education on dietary sodium intake management is required because of the different food sources contributing to the sodium intake according to the subjects' age.

• 한국식품영양과학회지
• /
• 제31권1호
• /
• pp.109-116
• /
• 2002

본 연구는 김치와 노화 억제에 미치는 영향을 살펴보기 위하여 AIN-76 마우스 식이에 배추, 갓김치, 갓배추김치를 각동결건조 김치를 5%씩 첨가하여 만든 후 김치식이를 노화촉진쥐인 SAMP8에게 1년간 섭취시키면서 간의 노화관련 특성인 유리기 농도와 항산화효소계의 효소활성 변화를 살펴보았다. 노화촉진쥐 간의 총유리기, OH radical, $H_2O$$_2$그리고 TBARS 모두 가려에 따라 증가되었으며, 간에서 생성된 유리기 농도와 TBARS 농도는 대조군에 비해 김치섭취시 유의적으로 감소되었다(p<0.05). 그러나 생성된 유리기를 제거하기 위한 SOD 활성은 오히려 김치섭취군에서 유의적으로 증가되었으며(P<0.05), catalase와 GSH-px, GSH/GSSG의 비율도 김치섭취군에서 유의적으로 증가하였다(p<0.05). 따라서 김치섭취는 노화에 따라 발생되는 간의 유리기 및 TB-ARS 생성은 억제시키면서, 이를 제거하는 항산화계 효소는 활성화시켜 노화를 억제한 것으로 생각된다. 김치종류 중에서는 배추김치보다 배추갓김치와 갓김치가 유리기 생성 억제 및 항상화 효소 활성을 더욱 증진시킨 것으로 관찰되어 이는 첨가된 갓의 항산화물질 때문인 것으로 생각된다.

• 한국식생활문화학회지
• /
• 제11권5호
• /
• pp.569-579
• /
• 1996

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed foods. We conducted the secondary analysis from '93 Korean National Nutrition Survey. Mainly informations about 2-day food records were used to investigate food intakes and to compare different food patterns by area. Amounts and frequencies of food intakes are on the list by the order of contributing amounts and frequencies. Amounts of total daily intake of food per capita are 1,054g in nationwide, 1,076g in large city, 1,049g in small city, 1,017g in rural. The major foods consumed in large quantities were rice, kimchi, milk, in nationwide, large city, and small city and rice, kimchi, Korean radish in rural. The intake frequency of kimchi, rice, and basic seasonings as garlic, green onion, salts, soy sauce et al, were higher than other foods in all area. However, there are need for further researches to investigate individual dietary intake and seasonal variation of intakes. Also, food consumption patterns for different groups considering age, sex, area should be studied.