• Korean journal of food and cookery science
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• v.23 no.6
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• pp.987-1002
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• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

• Journal of radiological science and technology
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• v.31 no.3
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• pp.259-266
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• 2008

Objective : The purpose of this study was to examine the relationship between bone mineral density (BMD) and the metabolic syndrome. Method : We conducted a cross-sectional study of 1204 adults(males: 364 females: 840) in a general hospital health promotion center. They were grouped into the normal and lower BMD group according to bone loss(osteopenia, osteoporosis), as determined by duel energy X-ray absorptiometery(DEXA). We analyzed the association between BMD and metabolic syndrome by multiple logistic regression analysis. After adjustment for age, weight, alcohol intake, smoking, regular exercise, regular intake of meals, and menopausal status, odds ratios for the prevalence of the metabolic syndrome by gender were calculated for lower BMD. Results : After adjustment for the effect of potential covariates, the prevalence of metabolic syndrome was associated with bone loss in men(p<0.001). If the odds ratio of normal group is 1.00, then that of the lower BMD group is 3.07(95% CI=1.83-5.16). The prevalence of metabolic alterations fitting the criteria of metabolic syndrome was significantly decreased in High BMI, Low HDL in men and in High BMI in women(p<0.05). Conclusions : This study shows that BMD was associated with metabolic syndrome. Further studies needed to obtain evidence concerning the association between BMD and metabolic syndrome.

• Journal of Preventive Medicine and Public Health
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• v.20 no.2 s.22
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• pp.352-361
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• 1987

During the period of May 10 to June 6, 1987, we have conducted the survey about the number of the food daily taken and the intake of nutrition of the 83 pregnant women who have registered at Sudong Myun and Mikum-myun, Yangchu-gun which are demonstration area of the public health and medicine of the College of Medicine, Ewha Women's University, and of the 100 pregnant women who have been to the University Hospital attached to the above School. The result of the survery is as follows: 1) Among the above pregnant women, primigravida constituted 91 women and multigravida 92 women. As for the month of pregnancy, those who have been pregnant for ten months numbered 43 women (23.5%), which was the highest number. As for age, those who were 25 to 29 years old constituted 63.9% , which was the highest in percentage. 2) As for the level of education, those who graduated from high school constituted 49.2%, which was the highest in percentage. As for occuptation, those who were entirely in charge of household affairs as housewives were 89.6% , which comprised most of the jobs held by the above women. 3) As for the composition of a family in environmental food and nutrition, one generation was 68.3%, and two member family was 42.6% which was the highest. As for those taking rare of cooking and serving meals, housewives constituted 95.1%. 4) As for the economic situation of dietary life, those who were in the highest level (A level), were 47.0% in an urban area and 41.0% in a rural area, which were the highest in percentage. 5) The food which the above people selected after being pregnant was fruit not only in an urban area, but also in a rural area. And in terms of the percentage of fruit, an urban area and a rural area showed 44.0% and 54.2% respectively. As for milk, and urban area and a rural area showed 28.0% and 8.4% respecitively, which disclosed that the rate of a rural area was much lower than that of an urban area. 6) As for the number of food intake, 10-14 was 54.0% in an urban area, which was the highest. And 5-9 was 73.5% in a rural area, which was the highest. 7) As for the composition of food taken according to the number of food taken, meat showed the lowest rate in 5-9 group. (p<0.05) As the number of food taken increased, the rate of food taken (points) increased (2.4). Milk and milk products showed a low rate in 5-9 group and 15-19 group (p<0.05). Fruit intake showed a similar rate in all groups. As for vegetables, the rate of intake was high, as the number of food taken increased. Cereals showed a similar rate in all groups. Ans the points of intake was high. As for fat, the rate of intake was high, as the number of food taken increased. 8) In 5-9 group in the number of food intake, energy was 79.9% of RDA, protein was 64.9%, fat was 90.0%, carbohydrate was 81.6%, iron was 83.0%, calcium was 71.1%, vitamin A was 94.3%, vitamin $B_1$ was 77.8%, vitamin $B_2$ was 79.2%, and vitamin C was 88.2%, so that it showed the lowest sufficiency rate RDA. 15-19 group maintained the balance in energy and all nutrients nealy. In 20-24 group, fat was 142.4%, vitamin $B_2$ was 105.6% and vitamin C was 102.2%, so that it exceeded RDA.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.262-273
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• 2010

In the enzymatic hydrolysis of rice straw and wood meals using extra-cellular enzymes from Fomitopsis palustris, key factors which enhanced the sugar conversion yield were investigated in this work, such as enzyme production and enzyme reaction conditions, surfactant effects, and the surface structure of substrates. F. palustris cultured with softwood mixture produced 12.0 U/$m{\ell}$ for endo-${\beta}$-1,4-gulcanase (EG), 116.68 U/$m{\ell}$ for ${\beta}$-glucosidase (BGL), 18.82 U/$m{\ell}$ for cellobiohydrolase (CBH), and 13.33 U/$m{\ell}$ for ${\beta}$-xylosidase (BXL). These levels of BGL, CBH, and BXL activities were two to four folds more than enzyme activities of F. palustris cultured with rice straw. The optimum reaction conditions of cellulase-RS which produced by F. palustris with rice straw and cellulase-SW which produced by F. palustris with softwood mixture were pH 5.0 at $45^{\circ}C$ and pH 5.0 at $50^{\circ}C$, respectively. The sugar conversion yield of cellulase-SW had the highest value of $40.6{\pm}0.6%$ within 72 h when rice straw was used as substrate. By adding 0.1% Tween 20 (w/w-substrate), the sugar conversion yield of rice straw was increased to 44%, which was about four fifths sugar conversion yield of commercial enzyme, Celluclast 1.5L (Novozyme A/S). A low crystallinity and an intensive fibril surface observed by the scanning electron microscope may explain the high sugar conversion yield of rice straw.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.146-151
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• 2020

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.87-99
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• 1987

The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows : 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.63-73
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• 1989

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific moth(Ids. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb.8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14 7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands' favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.459-470
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• 2014

This study investigated the correlation between eating behavior patterns, including eating-habits, food preferences, snack intake levels, and eating-out frequency and stress levels in high school students (males 174 and females 122) in Seoul. Analysis of eating-habits showed that eating-irregularity and eating-speed increased with elevated stress levels in both males and females under stress. The size of meals decreased in males, whereas it increased in females under getting stress (P<0.01). Preferences for sugar, hamburgers, and pizza also increased in both males and females under stress. Eating-out frequency decreased in males with a high stress level (P<0.01), whereas it increased in females. As for eating-out partners, males did not show any changes, whereas females preferred friends to family when under stress. Eating-out expenses also increased in both males and females, particularly in females with a high stress level (P<0.05). Males under increased stress showed effective stress reduction by increasing food intake, whereas females under increased stress showed less effective results. Consequently, high school students under high stress, particularly females, showed negative changes in eating behavior patterns, including irregular eating-habits, increased instant food and snack intakes, and increased frequency of eating-out. Therefore, development of appropriate programs for reducing stress and persistent nutrition education to promote good dietary behaviors are required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1155-1162
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• 2002

Food waste in school foodservices is an important factor in managing expense or evaluating the acceptance of served meals and a serious environmental hazard factor in all countries. In this study, the perception and attitude towards food waste reduction and the recognition of environmental pollution of students from elementary school foodservices in Busan, Korea were investigated. The questionnaire was responded by 519 students (boy: 255, girl: 264) in the third and sixth grades. School lunch programs were proved to contribute to the improvement of students' food intake habits. The perception and attitude towards food waste reduction of the third grade students (3.61/3.73) were significantly higher than those of the sixth grade students (3.46/3.59) (P<0.01). Food waste education made a significant impact on the perception and attitude on food waste (p<0.01). When dislike food was supplied the students having the higher perception and attitude towards food waste reduction ate it more than those having the lower perception and attitude. The major reason for plate waste was shown to be influenced by the taste and amount of foods supplied in school lunch programs. Most of students recognized that food waste pollution (4.22) was one of the severest problems among the environmental pollutions, followed by air (4.13), tap water (4.09) soil (3.78), noise (3.55) pollution. The students separated the garbage in the house (72.6%) better than in school and the outside (55.2%). The perception of food waste was positively correlated with the attitude toward reduction of food waste and the recognition of environmental pollution (p<0.01). The attitude toward reduction of food waste was also positively correlated with meal quantity taken (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.703-712
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• 2002

This study was carried out to examine the interest in menu and food purchase of housewives living in Yosu, Chonnam. The survey was conducted by questionnaire including question about general characteristics of the subjects, meal planning and food purchase from October to November in 2000. The major general characteristics of subjects are summarized as follows: The forties was 39%, having a job was 44.5%, a high school education was 53.0%, and 1~2 million won in monthly household income was 50.1%. A couple with children was 75% and a 3~4 headed family was 57%. An apartment resident was 67% and one's own house was 67%. The higher the education level was, the higher the percentage of menu preparation and necessity was significantly (p<0.0001). On grocery purchase, the percent of planned purchase was higher than that of impulse purchase, which was higher in housewives without a job. The subject's favorite place for grocery purchase was a traditional market. The higher the age of subjects and the lower the education level of subjects were, the higher the grocery purchase at a traditional market was. However, the younger subjects and subjects with higher education level preferred to purchase groceries in a mart stores in an apartment, and supermarkets in order (p<0.0001). The factors to be considered during purchasing grocery were freshness of materials, price, nutrient, and taste in order. The results of this study showed that it is necessary to educate older person for importance of planning menu and encourage housewives with a job to plan grocery purchase to provide nutritionally adequate meals at reasonable coast.