• The Korean Journal of Community Living Science
• /
• v.20 no.3
• /
• pp.319-330
• /
• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• Korean Journal of Pharmacognosy
• /
• v.35 no.3 s.138
• /
• pp.255-258
• /
• 2004

Chinese cabbage (Brassica campestris ssp pekinensis) is one of the most popular green vegetables in Cruciferae family, which consisted in many Korean food. All kinds of Chinese cabbage are used both fresh and cooked with certain varieties being more suitable than others for some uses. A unique dish, Kimchi, has been developed in Korea and elsewhere by fermenting Chinese cabbage and pickling it in salt solution. Though lots of beneficial effect of Kimchi on human health has been published before, it is still debatable and in vague on the active origin of the Kimchi or of the Chinese cabbage responsible for the corresponding biological activities. We have recently conducted photochemical investigation of the Chinese cabbage, which is the main ingredient of the Korean traditional food, Kimchi. The MeOH extract of Chinese cabbage was partitioned with ethylacetate and BuOH, successively. The ethyl acetate soluble part was subjected to column chromatography with silica gel and RP-18, which gave finally five minor components, i.e., ${\beta}-sitosterol$ (1), indole-3-acetonitrile (2), 4-methoxyindole-3-acetonitrile (3), methyl ferulate (4), glycerol 1-(9,12,15-octadecatrienoate) (5). The structures of them were established on the basis of spectral $(^1H-NMR,\;^{13}C-NMR)$ evidences.

• Journal of Microbiology and Biotechnology
• /
• v.24 no.7
• /
• pp.979-986
• /
• 2014

Plant pathogenic RNA viruses are present in a variety of plant-based foods. When ingested by humans, these viruses can survive the passage through the digestive tract, and are frequently detected in human feces. Kimchi is a traditional fermented Korean food made from cabbage or vegetables, with a variety of other plant-based ingredients, including ground red pepper and garlic paste. We analyzed microbial metatranscriptome data from kimchi at five fermentation stages to identify plant RNA virus-derived sequences. We successfully identified a substantial amount of plant RNA virus sequences, especially during the early stages of fermentation: 23.47% and 16.45% of total clean reads on days 7 and 13, respectively. The most abundant plant RNA virus sequences were from pepper mild mottle virus, a major pathogen of red peppers; this constituted 95% of the total RNA virus sequences identified throughout the fermentation period. We observed distinct sequencing read-depth distributions for plant RNA virus genomes, possibly implying intrinsic and/or technical biases during the metatranscriptome generation procedure. We also identified RNA virus sequences in publicly available microbial metatranscriptome data sets. We propose that metatranscriptome data may serve as a valuable resource for RNA virus detection, and a systematic screening of the ingredients may help prevent the use of virus-infected low-quality materials for food production.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.6
• /
• pp.997-1007
• /
• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• Journal of the Korean Dietetic Association
• /
• v.11 no.3
• /
• pp.320-330
• /
• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• Korean Journal of Community Nutrition
• /
• v.14 no.1
• /
• pp.123-136
• /
• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.243-248
• /
• 2010

The ${\beta}$-glucosidase (E.C. 3.2.1.21) production capabilities of lactic acid bacteria isolated from a variety of kimchi (fermented vegetables) were examined. When grown in a medium containing cellobiose as carbon source, most lactic acid bacteria showed significantly higher intracellular levels of ${\beta}$-glucosidase than the extracellular levels. A maximum intracellular ${\beta}$-glucosidase activity of 3.7${\pm}$0.5 (unit/mg protein) was obtained in the case of Weissella cibaria KFRI88010 isolated from kimchi. The optimum reaction conditions for W. cibaria KFRI88010 ${\beta}$-glucosidase activity were pH 5.0 and ${37^{\circ}C}$, and addition of divalent cations to the reaction mixture resulted in a notable decrease in enzyme activity. The ${\beta}$-glucosidase activity was enhanced twofold when W. cibaria KFRI88010 was grown in a medium containing fructose as compared with to a medium containing glucose or cellobiose.

• Journal of Korean Home Economics Education Association
• /
• v.24 no.3
• /
• pp.73-88
• /
• 2012

The purpose of this study was to investigate the primary school students' and their mothers' vegetables preferences. Total of 360 students and their 360 mothers in Seoul and Gumi-si were participated in survey during July, 2011, and data of 253 students and their 253 mothers(70.3%) were analyzed by SPSS ver 12.0. The preference scores of mothers were higher than those of students in all kinds of vegetables examined, except bean sprout and laver. The preference scores of lower grader(2, 3 grade) were higher than higher graders(5, 6 grade), and those of female student were higher than male students. The preference accordance degree of students and their mothers were highest in seaweeds group, and lowest in root stalk vegetables. The onion, welsh onion, water dropwart, mustard kimchi were showed specially low student-mother preference accordance. Among the 50 vegetables investigated, all mother had chance to eat was 31 vegetables, and all students had chance to eat was 10 vegetables. The 3 kinds of seaweeds such as seastaghorn, ceylon moss and seaweed fusiforme were the foods that more than half of student had no experience to taste. Environmental variables, such as having the sibling, whether or not mother had job, the type of breakfast foods, and food and frequency of eating-out, all had no significant influences on vegetables preferences.

• The Korean Journal of Community Living Science
• /
• v.27 no.4
• /
• pp.779-794
• /
• 2016

In this study, a functional vegetable garden model is proposed for vegetable gardening users in urban areas to grow different vegetables for various purposes. H vegetable garden user(uneducated) and Y vegetable garden user(educated) urban vegetable gardening users were provided with the functional vegetable garden model and allowed to manage their allocated gardens directly. As the issues raised by the field work and its associated solutions were investigated, the opinions from each group were compared and analyzed. The conclusions are as follows. First, according to the usage survey for vegetable gardening, both groups responded that they had mostly cultivated vegetables. Second, with regard to the kinds of vegetables cultivated in autumn, both groups chose the vegetables required for producing Kimchi. Third, both groups responded that their interest in growing various plants was the major motivation to start gardening. Fourth, regarding the inclusion of flowers and herbs in the functional vegetable garden, more than 90% of the members of both groups responded that the level of the inclusion was appropriate or could be higher.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.2
• /
• pp.142-156
• /
• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.