• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.6
• /
• pp.519-528
• /
• 2004

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.

• Journal of the Korean Home Economics Association
• /
• v.24 no.4
• /
• pp.93-104
• /
• 1986

The purpose of this study was to see that how about the related variables influence on the use of the microwave oven and how about the use of the microwave oven influence on the time spent in meal preparation and meal management. Questionaires were give to randomly selected homaker's, in kwangju in August, 1986. Data from the 149 response were analyzed according to multiple regression. The results were as follows; 1. The variables affecting the use of the microwave oven were family income, homaker's employed hours, homakers' education level, a period of use a microwave oven, congnition of a special character in a microwave oven, family style of participation in meal preparation, frequency in use of instant food. 2. The variables of the use the microwave oven was significantly influence on the time spent in meal preparation. 3. The variables of the use the microwave oven was not significantly influence on meal management.

• Korean Journal of Plant Taxonomy
• /
• v.47 no.2
• /
• pp.95-99
• /
• 2017

Camellia tuyenquangensis (Theaceae), a new yellow species of camellia from the Chiem Hoa district of the Tuyen Quang province in Vietnam, is described and illustrated. Camellia tuyenquangensis is similar to Camellia luongii but different from the latter species in several morphological features: leaves oblong-ovate to narrow elliptic; flowers 1-2; bracteoles glabrous on both sides; sepal margins ciliate; style cleft one half of the length. The morphological data provisionally support its placement in Camellia sect. Chrysantha Chang.

• Korean Journal of Community Nutrition
• /
• v.19 no.5
• /
• pp.468-478
• /
• 2014

Objectives: Intake of fruits and vegetables has protective effects against stroke attack. This study intended to examine the status of consuming fruits and vegetables and to find out which factors may influence the frequency of consumption of fruits and vegetables in individuals with a history of stroke. Methods: The data of 208 subjects from 5th (2010, 2011) Korea National Health and Nutrition Examination Survey (KNHNES) who reported a stroke diagnosis was used for analysis. To identify major factors influencing the consumption of fruits and vegetables, a classification-tree analysis was carried out. Results: Among those who reported a stroke diagnosis, the frequencies of consumption of fruits and vegetables were influenced by their age, place of residence (urban or rural), economic status, educational level, occupation, number of family members, frequency of eating out, and having meals (breakfast or lunch) with family members. Two factors from fruits and three factors from vegetables were generated by exploratory factor analyses. Urban residents ate fruits and vegetables more frequently in all factors than rural residents. Eating frequencies of 'seasonal fruits (orange, apple, strawberry, melon, pear and watermelon)', 'easily-accessible fruits (persimmon, tangerine, grape, peach, banana)', and 'Western-style vegetables (cabbage, mushroom, carrot, tomato, spinach)' were influenced by the socioeconomic status. Eating frequencies of 'Korean-style vegetables (bean sprout, radish leaves, pumpkin/squash, sea weed)', 'preserved vegetables (Korean cabbage, radish, laver, cucumber)' were influenced by having breakfast with family members. Conclusions: The results of this study suggested that by eating more fruits and vegetables, more preventive effects against secondary stroke attack are expected in stroke patients who live in the rural areas and who do not eat breakfast with family members. In addition, more outreach and education programs are needed for them.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.5
• /
• pp.940-955
• /
• 2014

The purpose of this study was to compare the degree nutrient intake, health status and other characteristics of females aged 65 years and over in a longevity area according to family arrangement. For analysis, 585 female elderly were recruited from the Kugoksoondam area (Kurye, Goksung, Soonchang and Damyang counties), known as the longevity-belt region in Jeonla province, Korea. The subjects were categorized into three groups according to family arrangement (living alone, living with spouse only and living with family). Demographic characteristics were collected, as well as information on physical measurements, blood tests for biochemical indicators, health status and health-related life style, dietary behavior, favorite food groups, consumption frequency of food groups, nutrient intake and mini nutrition assessment. In the group living with their spouse only, the highest education, physical activity, diverse food intake, frequency of eating meats and fish, energy and nutrients intake, and score on the mininutrient status assessment (MNA) were found to be significantly favorable factors. Taken together, these results demonstrated that the group living with their spouse only had relatively superior nutrient intake and the quality of diet. In contrast, the group living alone showed the lowest self-rated economic status, diversity of food intake, and physical activity, with the highest frequency of drinking, smoking and regular exercise for almost everyday compared with the other groups. On the other hand, those living with family demonstrated the lowest intake of supplements or functional foods, and levels of hemoglobin hematocrit MCH, but the highest HBA1c and blood sugar. Therefore, the group living with family was assumed to be at risk of anemia and diabetes. These results could be useful to plan effective strategies to increase the health-life expectancy of Korean elderly people living in rural areas, according to family arrangement.

• Korean Journal of Community Nutrition
• /
• v.10 no.6
• /
• pp.825-834
• /
• 2005

This study was to investigate the effects of the body fat $\%$ on life styles and self-recognition of health conditions in hotel culinary college students. This survey was conducted using the questionnaires for 144 students (110 males, 34 female) in Hongseung-located college. More exercise time and less frequency of alcoholic beverage they intake, lowered their body fat $\%$. Males did stronger exercise and had lower body fat $\%$ than females. The stronger exercise they did, the lower body fat $\%$ they had, and were more satisfied with their present weight. Since they had more alcoholic beverage, they smoked more. Less smoking, more abdominal obesity they were. The less satisfaction with their body weights, the higher body fat $\%$ they had. The obese less were content with their weights. More recognition of obese shape, higher body fat $\%$ they had and abdominal obesity they were. Female had higher body fat $\%$ and were more abdominal obesity, did weak action, less smoke and weak exercise than male. Higher body fat $\%$ they had, more abdominal obesity they were. The more part time jobs they had, they did not smoke or were not satisfied with their body weights. Female students in culinary arts division had higher body fat $\%$ and were dissatisfied with their body weights and did less exercise or subnormal exercises. (Korean J Communty Nutrition 10(6) : $825\∼834$, 2005)

• The Korean Journal of Food And Nutrition
• /
• v.11 no.3
• /
• pp.293-302
• /
• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Culinary science and hospitality research
• /
• v.13 no.1 s.32
• /
• pp.224-234
• /
• 2007

Consumers' awareness has been changing through the development of information industry and change of life style. To understand the new generation came to be our concern in terms of being able to predict the trend of the future. Companies are trying to go through the market-change by making a marketing strategy that matches their emotion and characteristics. There should be a research on the new generation, specially university students, according to sex. Therefore, this research covers the university students in early twenties to see the differences between sexes. Foodservice industry needs to have consideration on coupon-books. It is reconfirmed that advertisement by word of mouth is still effective in sales promotion.

• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.3
• /
• pp.111-122
• /
• 1994

In last few decades Food and Beverage industry has being treated as an important sector in modern industrial society due to more disposable income and the changes of social, and cultural life style in Korea. Especially the kitchen takes part in an important role in F&B industry and it's study should be done in various aspects. therefore, this study is focussed on the efficient organization and operation of the kitchen. Organization means act of organizing or condition of being organized or organized system. In this study, organization is being examined on the background of the organization theory from the industrial revolutionary period untill present. And the Korean cooking history which takes part of kitchen organization has been analyzed and compared with that of the Western. The improved kitchen organization was presented through all the above in this study. And all the efforts toward the development in kitchen organization to be tried under the close relationship with the technological, ,kitchen functional, managerial and concerned subsidiary systematic situations. We can try to improve the creativeness and progress for organization through all these challenges.

• Journal of Dairy Science and Biotechnology
• /
• v.36 no.2
• /
• pp.125-131
• /
• 2018

The present study aimed to investigate the microbial diversity in Gouda cheese within the four months of ripening, via next-generation sequencing (NGS). Lactococcus (96.03%), and Leuconostoc (3.83%), used as starter cultures, constituted the majority of bacteria upon 454 pyrosequencing based on 16S rDNA sequences. However, no drastic differences were observed among other populations between the center and the surface portions of Gouda cheese during ripening. Although the proportion of subdominant species was <1%, slight differences in bacterial populations were observed in both the center and the surface portions. Taken together, our results suggest that environmental and processing variables of cheese manufacturing including pasteurization, starter, ripening conditions are important factors influencing the bacterial diversity in cheese and they can be used to alter nutrient profiles and metabolism and the flavor during ripening.