• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.601-608
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• 2007

In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1122-1131
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• 2014

The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered 'salty' for their self-assessed preference of saltiness, and 42.5% indicated 'salty' for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P<0.01), self-assessed preference of saltiness (P<0.001), frequency of using university foodservice operations (P<0.001), and assessed saltiness of university foodservice operations (P<0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P<0.05), table salt (P<0.01), broths (P<0.01), and complete consumption of soups and stews (P<0.01), whereas females showed greater preferences for eating-out or delivered foods (P<0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P<0.01).

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• Journal of Life Science
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• v.18 no.11
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• pp.1570-1577
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• 2008

For useful basic data in developing of Omandungi (Styela plicata) processed products, volatile flavor compounds were analyzed to identify the key reaction flavor compounds induced through heat treatment ($100^{\circ}C$, 10 min) in Omandungi -Doenjang (soybean paste) soups and stew. A total of 128 flavor compounds were identified and composed mainly of esters (16), aromatic compounds (14), N-containing compounds (11), alcohols (34), terpenes (5), carbonyl compounds (23), furans (4), hydrocarbons (13), acids (5) and miscellaneous compounds (3). Three groups including aromatic compounds, alcohols and acids were detected in high amounts in Doenjang. However, the levels of C4-C6 series acids (i.e., pentanoic acid having off-flavor) decreased by cooking ($100^{\circ}C$, 10 min), whereas that of furans (i.e., furfural) as heat induced compounds increased 2 times. Alcohols were detected the major group in Omandungi and followed by hydrocarbons and aromatic compounds in that order. In particular, 3 compounds including decenol, 2,6-dimethylheptanol and octanol were the major alcohols of Omandungi. By cooking, the compounds known heat-induced compound, 2-acetyl-2-thiazoline and benzothiazole, were newly formed in Omandungi-Doenjang stew. The alcohols (i.e., decenol, 2,6-dimethylheptanol), hydrocarbons and aromatic compounds derived from Omandungi were supposed to enhance a seafood-like flavor in Omandungi-Doenjang stew.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.