• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 동아시아식생활학회지
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• 제10권1호
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• pp.89-97
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• 2000

The goal of this study was to fine the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria , and if illustrate the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows ; 32.0 % of the total users use the university cafeteria everyday, also 56.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preffered dish. But they disliked Sunjiguk , Ginger, Jellyfish and Mackerel pike. The preception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국조리학회지
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• 제11권2호
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• pp.1-13
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• 2005

This study focused on the consumers' recognition of regional cuisine in Kyonggi province. Above all, the study was conducted being related to the tourism merchandising strategy based on the purposes of this study such as the establishment of concept of regional cuisine in Kyonggi province, its recognition and interest, and literature study was also conducted with empirical study. The results are as follows: First, to the question about whether they know the regional cuisine in Kyonggi province or not, 44% of respondents answered they don't know it well, which means recognition is very low. Second, to the question about the recognition of regional cuisine in Kyonggi province, Sujebi(a clear soup with wheat flakes in it) and Nengkonggugsu(iced bean noodles) of main dish, Samgyetang (chicken broth with ginseng and other ingredients) and Galbitang(beef-rib soup) of side dish, Moguachunghwachae(honeyed juice mixed with a Chinese quince as a punch) of drinks, and Kaedduck(a pie-shaped cake made of some rough flower) of desserts were highly recognized.

• 한국식생활문화학회지
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• 제12권5호
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• 한국식생활문화학회지
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• 제12권5호
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 한국식생활문화학회지
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• 제21권5호
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• Journal of Nutrition and Health
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• 제47권1호
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• pp.51-66
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• 2014

제주지역 초등학생 701명과 중학생 1,184명을 대상으로 끼니별, 식품군별, 음식군별 나트륨 섭취 실태를 파악하였으며 그 결과는 다음과 같다. 초등학교 조사대상자는 에너지 권장섭취량의 남, 여학생 각각 87.5%, 93.9%이었고, 중학생은 남 여학생 각각 86.1%, 91.7% 이었다. 나트륨 섭취량은 초등학교 남학생이 2,917.2 mg, 여학생 2,819.5 mg이었고, 중학생은 남학생이 3,336.6 mg, 여학생 2,828.1 mg이었다. 초등학생은 하루 총 식품 섭취량의 39.1%를 간식에서 중학생은 점심에서 34.3%를 섭취하고 있었다. 초등학생의 총 열량 섭취량에 대한 아침, 점심, 저녁, 간식의 열량 섭취 비율은 19.8%, 26.8%, 29.8%, 23.6%이었고, 중학생의 경우 열량 섭취 비율은 17.2%, 33.6%, 27.2%, 22.0%이었고, 이에 비해 각 끼니별 나트륨 섭취 비율은 초등학생의 경우 18.0%, 35.1%, 32.8%, 14.1%이었고, 중학생은 15.3%, 40.2%, 29.1%, 15.5%이었다. 초등학생, 중학생 모두 학교급식으로 인하여 점심에서 얻어지는 열량 및 나트륨 섭취량이 가장 높음을 알 수 있었다. 나트륨 섭취량이 높은 식품군은 양념류 (초등학생 1,252.5mg, 중학생 1,158.0 mg), 채소류 (초등학생 409.0 mg, 중학생 495.6 mg), 곡류 (초등학생 322.4 mg, 중학생 647.8 mg), 어패류 (초등학생 255.3 mg, 중학생 336.6 mg)이었으며, 곡류군을 제외한 이들 식품군은 점심과 저녁에서 그 사용량이 더 높았고 이는 학교급식이나 저녁에 먹는 부식의 다양성을 보여주고 있었다. 이에 비해 간식에서 나트륨 섭취비율이 높은 식품군은 곡류군으로 초등학생은 하루 총 나트륨 섭취량의 5.9%를 중학생은 9.8%를 섭취하는 것으로 나타나 이와 관련된 간식 음식 선택에 대한 교육이 필요하다고 본다. 음식군별 나트륨 섭취 비율은 초등학생 중학생 모두 국류와 찌개류에서 나트륨 섭취량의 19.8%와 25.4%를 섭취하는 것으로 나타났다. 이어 나트륨 섭취비율이 높은 음식은 김치류이었다. 전체적으로 무침류, 국류, 김치류, 구이류, 볶음류, 일품요리 등에서 나트륨 섭취 비율이 높았다. 끼니에 따른 나트륨 섭취비율을 보면 점심에서 국, 김치, 찌개, 튀김, 볶음 등 다양한 부식에서 얻어지고 있었고, 저녁에는 면류, 구이, 일품요리 등에서 간식에서는 빵 과자류, 면류에서 나트륨 섭취가 높은 것으로 나타났다. 이상의 결과를 종합해 볼 때 제주지역 초 중학교 학생들의 나트륨 섭취 실태는 점심식사에서 다양한 부식을 통한 나트륨 섭취량이 높은 것으로 나타났다. 단백질 급원 식품이나 미량영양소의 공급을 고려하면, 채소와 어패류, 해조류, 육류 등으로 다양한 조리방법을 사용하는 음식군의 배제보다는 짠맛을 조절할 수 있는 미각교육이 필요하다고 여겨지며, 아울러 나트륨 섭취비율이 가장 높은 국물 섭취에 대한 영양교육과 또한 점심에서 얻어지는 나트륨 섭취 비율이 높으므로 학교급식 조리종사자 및 영양사를 대상으로도 나트륨 저감화를 위한 교육이 필요하다. 부식보다는 나트륨 섭취 비율이 낮지만 간식에서 섭취되는 면류인 라면이나, 빵 과자류, 음료는 나트륨 섭취도 높일 뿐 아니라 열량 섭취도 높이므로 과일과 우유 및 유제품 등의 올바른 간식 음식 선택에 대한 교육도 나트륨 섭취를 줄일 수 있는 방법이다.

• 한국식품영양과학회지
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• 제32권5호
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• pp.764-778
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• 2003

본 연구는 주부(30~59세) 30명을 대상으로 하여 추정량기록법으로 연중 음식 및 식단 패턴을 조사하였으며, 그 결과를 요약하면 다음과 같다. 섭취 빈도를 기준으로 살펴본 상용 음식은 4계절 모두에서 쌀밥, 배추김치, 열무김치, 커피, 김구이, 된장찌개 등이었고, 음식군별 섭취빈도는 밥류, 김치류, 음료류, 과일 및 주스류, 국 및 탕류, 찌개류, 나물 및 무침류 순으로 섭취를 하고 있었다. 앞선 모든 연구에서와 마찬가지로 우리나라의 주요 식생활의 패턴인 밥을 주식으로 하는 전통 식생활을 보여 주고 있다. 음식 군별 섭취량을 보면 국.탕류, 찌개류는 가을, 겨울에, 전.부침류는 원료가 되는 채소류 등 농산물이 많이 생산되는 여름에 가장 많이 섭취하였다. 나물 무침류는 겨울에 가장 많이 섭취하였고 김치류는 4계절 모두 많이 섭취하고 있었다. 가장 자주 섭취한 음식 군은 밥류, 김치류, 음료류, 과일 및 주스류, 국 및 탕류 순이었다. 음식 군별 다빈도 음식을 살펴보면 밥류의 경우 모든 계절에서 쌀밥의 섭취 빈도가 다른 종류에 비해 월등히 높았다. 면.만두류의 경우 모든 계절에서 라면을 가장 많이 섭취하고 있었다. 국.탕류의 경우 봄, 여름, 겨울에서는 미역국, 가을은 배추된장국이었다. 찌개류는 봄과 여름, 겨울에서 된장찌개, 가을의 경우 김치찌개 등의 결과를 보여주었다. 계란찜은 모든 계절에서 섭취량이 가장 많은 것으로 나타났고, 구이류의 경우 김구이가 4계절 모두 1위를 보여주어 가장 많이 먹는 구이류임을 보여 주었다. 전.부침류의 섭취 빈도는 사계절 모두 계란 후라이가 1순위를 차지하였고, 볶음류의 경우 멸치볶음이 4계절 모두 가장 섭취 빈도가 높았고, 조림류는 봄의 경우 콩조림, 여름은 깻잎조림 , 가을과 겨울은 고등어조림을 자주 섭취하는 것으로 나타났다. 나물.무침류는 봄은 취나물, 여름은 콩나물, 가을은 무생채, 겨울은 시금치나물, 김치류는 4계절 모두 배추김치가 섭취 빈도가 높았고, 열무김치와 깍두기, 총각김치도 모든 계절에서 섭취 빈도가 높았다. 조사 대상자들이 가장 많이 섭취하는 상위 10위 권에 드는 대부분의 식단이 밥과 반찬으로 이루어진 식단이었다. 봄.여름.가을 겨울 모두 가장 많이 사용한 식단의 형태는 밥＋국＋김치로 각각 그 비율이 6.84%, 6.10%, 7.18%, 6.84%이었다. 2위는 봄이 밥＋김치(5.56%)인 반면, 나머지 여름, 가을, 겨울은 면(만두)＋김치형태였다. 본 연구는 조사 대상수가 다소 적다는 점이 있지만, 식사를 직접 준비하는 주부가 기록하였고 지금까지의 단기간 조사의 단점을 보완한 365일의 식품 및 음식섭취 자료라는 점에서 의미 있는 자료가 될 수 있을 것이다.