• 대한영양사협회학술지
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• 제16권2호
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1289-1295
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• 2014

본 연구에서는 전통발효식품 13종과 천연물 4종에서 27균주를 분리한 후 생육속도가 빠르고 pH 저하 능력이 우수한 3종의 균주를 1차 선발하였으며, 분자생물학적 방법을 이용하여 동정한 결과 Staphylococcus warneri, Sta. epidermidis, Lactobacillus plantarum과 99% 상동성을 보였다. 선발된 3균주의 발효소시지 스타터로서 이용가능성을 알아보기 위해 발효소시지의 환경과 유사한 model-system에서 배양하며 pH 저하 능력, 총산 생성 능력, 생육 능력, 아질산염 소거 능력을 발효소시지의 스타터로 많이 사용되고 있는 5균주 및 상업용 2균주와 비교하였다. Modelsystem에서 pH 저하능과 총산 생성능, 생육능은 관련성이 있었으며, 상업용 균주보다 분리한 Sta. epidermidis DO 10-1, Lac. plantarum MLK 14-2가 우수한 결과를 나타내었다. 아질산염 소거능의 경우에도 분리한 3균주가 상업용 균주보다 상대적으로 빠른 속도를 보였다. 분리한 3균주는 발효소지지 스타터로서의 발효 소거 능력은 우수할 것으로 보이지만 Staphylococcus는 잠재적인 위험성이 제기되는 균주이므로 Lac. plantarum이 발효소지지 제조에 가장 적합할 것으로 사료된다.

• 한국식생활문화학회지
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• 제6권1호
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• Nutrition Research and Practice
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• 제7권4호
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• pp.330-335
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• 2013

Data are limited on the association between dietary patterns and screen time among Korean adolescents. The present study identified dietary patterns of 691 adolescents, aged 13-18 years, who had participated in the Third Korean National Health and Nutrition Examination Survey (KNHANES III) and analyzed their associations with screen time. Screen time was defined as the time spent watching TV, using a computer, or playing video games was calculated as a sum of all these times. Dietary patterns and their factor scores were derived from a food frequency questionnaire using the factor analysis method. To analyze the association between dietary patterns and screen time, we conducted multiple linear regression analysis. We also performed multiple logistic regression analysis to estimate odds ratios (OR) of excessive screen time (2 hours or longer per day) and 95% confidence intervals (CI). We identified 2 dietary patterns labeled "the Korean healthy dietary pattern" and "the Western diet and fast foods pattern". The former included mixed grains, legumes, potatoes, red meat, eggs, fish, dairy products, fruits, vegetables, seaweeds, and mushrooms, whereas the latter included noodles, bread, red meat, poultry, fast foods, snack, and soft drinks. After controlling for potential confounding factors, factor scores for the Korean healthy dietary pattern were inversely associated (P-value for trend < 0.01) and those for the Western diet and fast foods pattern were positively associated with the screen time (P-value for trend < 0.01). Adolescents in the top tertile of the scores for the Korean healthy dietary pattern had a multivariable-adjusted OR [95% CI] of 0.44 (0.25-0.75) for excessive screen time compared with those in the lowest tertile. On the basis of these findings, adolescents who have excessive screen time may need to be encouraged to consume a more healthy diet.

• 한국식생활문화학회지
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• 제20권3호
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• 산업식품공학
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• 제23권3호
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• pp.217-222
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• 2019

다시마를 첨가한 건어묵 면의 수분함량의 평균값은 3.71±0.12%이었으며 수분활성도는 0.185-0.332로 다시마 분말함유량이 증가할수록 수분활성도가 낮아졌다. 재수화도는 다시마 분말함유량이 3%와 5%일 때, 각각 1.49, 1.77 g water/g solid로 대조군에 비해 증가하였다. 색도 측정결과 녹색계열의 다시마 분말함유량이 증가할수록 명도, 적색도 및 황색도 값이 낮아지는 결과를 볼 수 있었다. TPA를 이용한 조직감분석에서는 다시마 분말의 함유량이 증가할수록 탄력성은 증가하였고 경도와 씹힘성이 낮아졌다. 관능검사 결과로 5% 다시마 분말을 첨가한 어묵 면이 조직감, 맛, 전체적인 기호도 평가에서 가장 높게 나타났으며 면발의 단단함에 대한 강도에서는 다시마 분말의 함량이 많아질수록 낮은 결과를 나타내었다.

• 대한가정학회지
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• 제43권2호
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• pp.175-189
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• 2005

This study analyzed the degree of demand for genetically modified organisms(GMOs) to provide the basic information for consumers' reasonable purchase decision making and their right to know about GMOs. Based on the (Ed-there are no study results above) study results, the following suggestion were made. First, throughout the survey, it was found that those consumers who participated had a high level of perception on the harm of GMOs. Therefore, reliable organizations such as government agencies are required to present the results of safety tests and formulate plans related to the safety of GMOs. Second, the average score on consumers' level of consumer knowledge on GMOs was very low, being 1.68 out of a possible 8 points. Third, since women and housewives engaged in dietary habits and food had high demand for information on GMOs, it is necessary to provide women with information on GMOs. Fourth, since it is difficult to confirm the presence or absence of GMOs. in rapidly increasing demand for fast-food, it is necessary that consumers be provided with relevant information and make a reasonable judgement in purchasing food. Fifth, it is necessary to provide detailed regulations and measures for concrete contents and directions of information on GMOs. Sixth, it is necessary to provid information on GMOs from the commercial sources of information that are most preferred by consumers.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.565-573
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• 2015

This study examines the relationships between stress and eating habits of adolescents based on the assumption that adolescents require large amounts of nutrients and that eating habits affect their physical development, academic achievement, and emotional development. For this purpose, 213 adolescents in Gangwondo, Korea, were surveyed. Many studies have reported that stress causes changes in eating habits and affects health status. Based on the dietary action guide scores according to stress categories, eating instant foods less was significant (p<0.001), eating fast foods less was significant (p<0.05), and have soft drinks less was significant (p<0.001). The results suggest the importance of balanced nutrition based on the formation of right dietary habits for adolescents. Good nutrition can be determined through right knowledge of nutrition and dietary habits, and right dietary habits can improve health and physical development as well as mental and emotional stability. The analysis did not compare other regions, and therefore any generalization of the results should be made with caution. However, the results offer important insights into stress among adolescents for their effective counseling.

• 한국식생활문화학회지
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• 제29권1호
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• pp.54-60
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• 2014

The coffee industry has grown very fast ever since international coffee brands were launched in the 1990's. Recently, consumers have begun to focus on coffee produced ethically. This phenomenon is due to ethical-consumption consciousness, which consists of three factors, emotional value, social value and function value. Most studies on this topic have focused on consumers who purchase fair-trade coffee. Thus, this study is novel in its focus on baristas who sell fairtrade coffee in their shops as well as differences from former studies. The three factors of ethical-consumption consciousness of baristas affected the sale of fair-trade coffee, except for the function value. Therefore, the sale of fair-trade coffee could be influenced by ethical-consumption consciousness of baristas. This study shows that education of baristas can promote the sale of fair-trade coffee. However, there are limitations as it only researched coffee brands ranked in the top 5, so further studies will be required in the future.

• 대한영양사협회학술지
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• 제24권1호
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• pp.75-91
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• 2018

The purpose of this study was to investigate changes in dietary life, lifestyle factors, and stress status of Chinese students who came to study abroad to South Korea. A total of 143 Chinese students were recruited from Seoul Women's University and Wonkwang University in 2013. We used SPSS 20 for statistical analyses in this study. The mean length of residence was 2.9 years for Chinese students. Most subjects aged 20~29 years immigrated to South Korea to obtain an academic degree (bachelor, master, or doctorate). We found a significant decrease in the frequency of eating fruits and vegetables among Chinese students in South Korea after migration. Further, there was a significant increase in fast food consumption and frequency of late-night snacking and eating out. In addition, their preferred beverage changed from soft drink or tea to coffee after migration. Stress level significantly (P<0.05) increased in male students compared to female students. The high stress group watched more TV when eating compared to the low stress group. In addition, there were more students who perceived their health status as bad in the high stress group. Overall results give us useful information for targeting the most vulnerable subjects and planning nutrition intervention programs.