• Korean journal of food and cookery science
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• v.8 no.1
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• pp.49-56
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• 1992

This study aims to get basic datea on the usual dietary forms of many korean families bringing up either elementary, or junior high or senior high students. Our interest is focused on which factor is decisive in shaping their diet, which way of cooking is preferred and how the korean traditional way of diet is preserved. 407 of housewives of suweon city answered the questions, and the result shows that more than half of them (54.1%) decide the contents of their diet according to their husbands’ taste 77.4% of them regard dinner as the most important meal. The number of side dishes are usually 3 or 4 (57.2%). In preparing their diet, 41% take account of ‘taste’ first, but for many of college graduate housewives ‘nutrition’ is the primary concern. As for main dish, cooked rice (55.3%), and soybean soup (66.1%) are preferred. Both meat and fish are commonly grilled. 83.1% of them enjoy dining out once or twice a month, and when they they dine out, korean-style restaurant is preferred (43.7%). The most frequently used processed food is ham (19.2%), and secondly, ramyon (17.8%).

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.100-110
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• 1987

The effectiveness of hot thermal retention system which was being used in 3 general hospitals, A,B, and C in Seoul was evaluated in terms of time-temperature relationship. The results of the study were summrized as follows: 1) The serving temperature of steamed rice using insulated bowls were significantly higher than those of using no thermal support. 2) The serving temperatures of soup using insulated bowls were significantly higher than those of using no thermal support. 3) The serving temperatures of meat of fish dishes using insulated bowls as well as warmer cabinet were significantly higher than other groups such as using warmer cabinet only, using insulated bowls only, and using no thermal support. 4) However surveyed serving temperatures of meals using hot thermal retention system were not whthin the range of temperature criteria.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.114-127
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• 2003

In the process of devising an efficient meal service system for the elderly, 478 elderly were interviewed at 6 different social centers with the elderly meal service program in Seoul area to monitor degree of satisfaction and/or needs of the beneficiaries regarding the program. The survey was conducted during the month of December 2002 by well-trained interviewers using self-developed questionnaire. Results were analyzed statistically using SAS package program. Most of the beneficiaries were low economic class and 76% of them had doctor diagnosed disease(s). Among the beneficiaries of congregate meal service, mean score of 12 aspects of satisfaction was 3.72 out of 5. For most of the questions, female elderly and healthy elderly responded with higher score than male elderly and unhealthy elderly, respectively (p<0.05, p<0.01). On the other hand, beneficiaries of the home-delivered meal service were little bit less satisfied with the service (3.54 out of 5). Compared to the beneficiaries of congregate meal service, larger portion of beneficiaries of home-delivered meal service wanted more meats (28.5 % vs. 17.1 %) and vegetables (23.2 % vs. 12.3 %) as side dishes. On the other hand, the most preferred type of cooking and/or seasoning was stewing for both cases. Based on these findings, it is suggested that more fresh foods should be used than processed foods in the preparation of meals for the elderly and, more fish-, meat- and vegetable- dishes should be served to come up to the needs of the elderly. Onto this, mainly Korean style meals with some intermittent Western, Japanese or Chinese style meals served at the right temperature would suffice most of the elderly needs.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.273-285
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• 2005

This study examined the structure and contents of the information provided by the web sites, in terms of clarity, business goal, authority, sustainment of operation and responsibility of customer care, as well as menus. The findings from the analysis of 217 web sites selected from 5 major portal sites, are 1) most of catering business over internet are located around Seoul area, 2) almost 80% of the selected sites are administered by professional agents or firms while the remnants by individuals, 3) except menu and price, any additional information is hardly shown, 4) about three quarter of the sites opened after 2001, that is coherent with the trend of the growth of internet users and eating-out, 5) it is strongly required to create healthful cyber space for the customers, 6) a small number of the sites(12.4%) try to manage access from customers, 7) many sites(73.7%) open the channels for feedback from the customers 8) among the types of catering services offered by the sites, home party is the most popular and the kinds of cuisine, Korean, Japanese, and Chinese, are divided into almost same proportion of the sites, 9) the average number of dishes is 33.5, 10) they offer 7 to 8 different dishes of grain, 4 to 6 of meat, 4 to 10 of fishes, 5 to 13 of vegetables, 1 of fruits, and 1 to 3 of dairy products, 11) The majority of price level is ₩15,001 - ₩20,000.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Science of Emotion and Sensibility
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• v.17 no.3
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• pp.15-28
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• 2014

This research was performed to identify the components and types of comfort foods and to verify gender differences on choosing comfort food in various emotional states. The total of 425 Korean college students participated in this study. The results are as follows. First, most students rated foods that give warmth and relaxation, foods that are reminiscent of happy memories, food that tastes good, were rated as types of comfort foods. On the other hand, external condition and fast food were less likely to be rated as a comfort food. Second, male students reported meat dishes, stew or soup, and alcohol as comfort foods whereas female students reported stew or soup, fruit or vegetable, and meat dishes as comfort foods. Third, the students chose different comfort food in different emotional states. In negative emotions, most students chose alcohol, chocolate, hot (spicy) food, and drinks as a comfort food. But in positive emotions, most students chose chicken as comfort foods. While male students chose alcohol as high ranking comfort food, female students chose various foods as their comfort food. The limitations of this study and suggestions for future studies were discussed.

• Journal of Korean Home Economics Education Association
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• v.34 no.2
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• pp.115-128
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• 2022

Soseon means a table setting without meat and fish. It seems to have been influenced by Buddhism and is mentioned in Joseon Dynasty records. This study aimed to investigate the use of Soseon and its relationship with Buddhism in Joseon, which emphasized Confucianism and refused Buddhism. This study was conducted on the Joseon Dynasty Annals database and records of royal food literature during the Joseon Dynasty. In Joseon, Soseon was seen in 186 cases and its cases were found during the early days than the late days of the same Dynasty. It was carried out at funerals for subjects and relatives(61.82%). national ceremonies(21.51%), envoy receptions(11.29%), and auspicious ceremony(5.38%). Meat dishes were replaced by tofu, seaweed, rice cakes, and cookies in the Soseon for national rituals. The table setting of Soseon consisted of a main dish, side dishes, and desserts. A comparison of the Soseon table setting between Gilrye and Hyungrye showed Chae, Gaejang and Dasik belonged only Gilrye table setting. The major food was Noodles, Tang, Chae, Yumilgwa, Yugwa, Dasik, rice cakes and fruits. Soseon menu was cooked flour, tofu, seaweed, shiitake, pine nut, sesame oil, honey, etc. Tofu, flour, and seaweed were referred to in the documents in relation to Buddhism. This study shows that the Soseon is a vegetarian diet form in Joseon affected by Buddhism from Goryeo. Therefore, this study is expected to be used as basic data for the study of Buddhist food culture of royal rituals in the Joseon Dynasty.