• Nutrition Research and Practice
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• v.6 no.3
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• pp.254-262
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• 2012

The objective of this study was to provide information regarding trends of rice consumption of Korean adults based on different meal types. Respondent reports 24-hour recall data from the Korean National Health and Nutrition Examination Survey were used to assess daily rice consumption and intake ratios of rice for different meal types and places of preparation. Rice intake had gradually decreased from 224.6 g in 1998 to 190 g in 2001 and to 179.4 g in 2005. The rice consumption of Korean adults decreased every year in all ages for all places of meal preparation in 2001 and 2005 compare to 1998. Analysis for each meal type showed that rice intake at breakfast had not considerably changed, but rice intake had decreased at lunch and dinner. While the rice consumption ratio at lunch and dinner decreased, it also decreased or did not change at snack times except for the 19-29 age groups. All the age groups revealed comparable change in the analysis for meal types. There was some diversity between all age divisions in daily rice intake depending on place of meal preparation. The rice consumption by place of meal preparation was generally highest at home, lowest at other places, but it decreased in all places. The rice consumption at home was highest in the over 50 age group, lowest in the 20-30 age group. These changes seem to be related to food intake patterns of rice and substitutional foods in the diets and development regarding socio-economic status. So the need for further study on differences in rice intake based on socioeconomic levels and age group are indicated.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.332-351
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• 2002

The purpose of this study was to investigate effect of living condition and aging on food intake in Korea. 98 free-meal receivers and 81 members in well-being center for the aged were asked about their food frequency and food consumption and their socioeconomic status by a questionnaire. All data were analyzed by SPSS (Statistical Packages for the Social Sciences) 10.0 program. There were statistical differences of living condition, marital status, former job and teeth status between free-meal receivers and people with stable lives. Moreover, all age groups of free-meal receivers had lower income, living expenses, educational period and frequency of physical activity than those of people with stable lives. But smoking and drinking was much higher in free-meal receivers. Arthritis was the most prevalent disease in both groups. And free-meal receivers had higher blood pressure and lower Body Mass Index than people with stable lives. Food consumption of free-meal receivers was definitely lower than that of people with stable lives in terms of food frequency and standard amount of food eaten. But noodles, bean sprouts and eggs were very important foods for free-meal receives. Food consumption of the aged was affected by age, educational period, income, blood pressure, duration after retirement, frequency of physical activity and Body Mass Index. Therefore, as various socioeconomic status affects on food intakes of the aged, more effective and practical nutritional programs which consider the receivers'socioeconomic status are needed for the nutritionally at-risk groups like the aging free-meal receivers.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Fisheries and Aquatic Sciences
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• v.24 no.9
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• pp.311-317
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• 2021

Inclusion effect of various levels of jack mackerel meal (JMM) acting as feed attractants and/or stimulants in diets on the growth, feed consumption, feed utilization and whole body composition of rockfish was investigated. Three hundred juvenile rockfish were randomly allocated into 15 flow-through tanks. Five experimental diets supplemented with JMM at 0%, 1%, 3%, 5%, and 10% at the expense of anchovy meal were prepared and referred to as the JMM0, JMM1, JMM3, JMM5, and JMM10 diets, respectively. Weight gain, specific growth rate (SGR) and feed consumption of fish tended to improve with dietary levels of JMM. The greatest weight gain, SGR and feed consumption were observed in fish fed the JMM10 diet, followed by the JMM5, JMM3, JMM1, and JMM0 diets, in that order. Condition factor (CF) of fish tended to improve with dietary inclusion levels of JMM. Growth performance, feed consumption and CF of fish tended to improve with dietary inclusion levels of JMM ranging from 0% to 10%.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

• Nutrition Research and Practice
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• v.15 no.6
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• pp.747-760
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• 2021

BACKGROUND/OBJECTIVES: The consumption of home meal replacement (HMR) is increasing among college students in Korea and China. In particular, Chinese college students studying abroad in Korea (CSK) show changes in their dietary behavior after migration, and HMR consumption for meal substitution is also increasing. This study was conducted to compare the HMR consumption behaviors and HMR development needs of CSK, Chinese college students in China (CSC), and Korean college students in Korea (KSK). SUBJECTS/METHODS: The subjects were 570 college students (180 CSK, 200 CSC, and 190 KSK) who had experience of HMR consumption. Data were collected by face-to-face survey in 2019 and analyzed using SPSS 25.0. RESULTS: The majority of the subjects purchased HMR to 'saving time' and 'preventing meal skipping'. Average purchase price per HMR was about 5,000 won for the CSK and KSK, and about 3,000 won for the CSC. The most important attributes when selecting HMR for the CSK and CSC were hygiene, freshness, and taste in that order, while for the KSK were taste, price, and hygiene. Rice was preferred by the KSK while grilled and fried dishes were preferred by the CSK and CSC. In terms of development needs, dessert and meat-based side dishes were highest in all three groups. The preferred food materials for more than 50% of the subjects of all groups were beef, chicken, pork, shrimp, and squid, and spinach and Chinese cabbage in the CSK, and onion in the KSK. CONCLUSIONS: This study shows more effort is needed to develop the healthy customized HMR for college students studying in Korea and China, and that focuses are placed by CSK on hygiene and freshness, by CSC on meat side dishes, hygiene, and price, and by KSK on snacks (as meal substitutes), taste, and price.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.61-66
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• 1991

In order to improve the productivity of ethanol by sugar-alcohol-tolerant Saccharomyces cerevisiae D1, the effect of addition of soybean meal on the alcohol fermentation was investigated. The addition of soybean meal led tn the increase of the ethanol productivity and viable cell concentration. Increasing the mont of soybean meal increased the number of viable cells and the consumption percentage of glucose. The water-soluble fraction of soybean meal was nearly as effective as whole-soybean meal, whereas the lipidic fraction had no positive effect. The addition of 4% soybean meal increased the rate of ethanol production regardless of the initial concentrations of glucose. The rate of glucose consumption fermenting a soybean meal supplemented medium was higher than possible in a non-supplemented medium, either in the absence or in the presence of ethanol. But the percentage of ethanol inhibition of the glucose consumption rate was identical for supplemented md unsupplemented media. The increase of final ethanol concentration could not be attributed In an increase of ethanol tolerance of yeast cells but to the satisfaction of nutritional deficiencies.