• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• Journal of Preventive Medicine and Public Health
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• v.27 no.1 s.45
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• pp.44-58
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• 1994

This study was conducted to examine the levels of total and organic mercury in the scalp hair of the elementary school children and adults, and their relationship with the consumption pattern of fishes and shellfishes. The scalp hair samples were collected from the occipital part of 115 children and 131 adults in costal, urban and rural areas of Kyungpook province from June to August 1991. The mercury content was analysed by the atomic absorption spectrophotometer (model IL. 555) with atomic vapor accessory (model IL. 440). The total and organic mercury contents of hair were significantly higher (p<0.01) among the children who prefer fish and/or shellfish (7.728 ppm, 6.610 ppm), and canned fish and/or fish pastes (6.969 ppm, 5.885 ppm) than those who prefer meat (4.822 ppm, 3.905 ppm) and vegetables (3.974 ppm, 3.224 ppm). The children who prefer to eat the canned fish without cooking showed a higher mercury content than the children who prefer to eat it as stew or mixed with vegetables (p<0.01). There was a dose-response relationship between the intake frequency of canned fish, raw fish and cooked fish and the content of total and organic mercury of hair, the children who eat fish almost everyday showed 2 times higher than those who eat rarely (p<0.01). The mercury content in the hair of the children who eat raw fish was significantly higher than that of the children who eat boiled or broiled fish (p<0.01). The total and organic mercury contents of adult scalp hair increased with age up to the forties and slightly decreased in the fifties. The mercury contents of those who were engaged in the fishery and raw fish restaurant were 2 times higher than those of the farmers. The mercury content of the persons who were favorite dishes of fish and shellfish were most high, and who prefer raw fish were 2 times higher than those of the persons who prefer vegetables and broiled fish. The contents of total and organic mercury in adult scalp hair showed also a increasing tendency with the intake frequency of raw and cooked fish.

• Journal of Preventive Medicine and Public Health
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• v.47 no.1
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• pp.18-26
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• 2014

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.448-452
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• 1997

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 ${\mu}$mole/g) than in cultured fish muscle (6.7 ${\mu}$mole/g).

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1058-1068
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• 2008

This study was conducted to establish size specification of food material for elementary school meals, researched at school meal scene and surveyed with questionnaires about the management of food materials by workers devoted to preparing school meals. Most subjects (80.7%) answered that students were served smaller size than adults, whereas 11.0% answered that they served different sizes according to school age and 8.3%, that they served same size as adult. About the food material size specification for elementary school student, a majority of respondents reported that 3/4 or 2/4 of adult served size was suitable. The serving size was decided and executed to investigate the actual intake and the preference of students for food size by 2 methods, intake ratio and questionnaire in 6 elementary schools. It showed that intake ratio and preference of students may be changed by serving size. According to the result, food serving size was divided in 3 types per menu and food size was measured precisely using the white board inscripted calibration. Actual food serving size for adult and recommended food serving size for elementary school student was compared. The data collected were coded and used to decide food material specifications for 12 cooked vegetable items, 15 raw vegetable items, 9 kimchi items, 2 fermented fish and fish sauce items, 8 deep-fried items, 5 meat and meat product items, 19 fish items and 5 dried food items.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.64-69
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• 2004

A bacteriological survey for 20 large grocery stores (M 1 to M20) in Korea was investigated for one year. The average detection rate of Esherichia coli was $22\%$ (166/763) for 7 kinds of ready-to-eat food through the year, where each grocery store and each type of food showed different detection rates. Eleven grocery stores showed lower detection rates, while 9 grocery stores showed a higher than average rate. Especially, M3 showed a rate that was twice as high as the average and one which was 7 times higher than M14, which had the lowest rate of $6\%$ E. coli detection. The detection rate for each type of food was: $38\%$ (41/109) for Kimbop, $31\%$ (34/109) for vegetable salad, $19\%$ (21/109) for bean-curd, $18\%$ (20/109) for the cooked materials used in making Kimbop, $17\%$ (19/109) for Hoe (sliced raw fish) and Sushi (Japanese vinegared rice delicacies), and $11\%$ (12/109) for cooked pork hock. During the summer, the E. coli detection rate averaged $43\%$ (71/166), which was twice as high as other seasons. Most (89/100) of the food contacting surfaces contained more than the critical limit $(1.3\;log_{10}\;CFU/10cm^2)$ of aerobic viable cell counts (AVC). The $log_{10}$ AVC and $log_{10}$ coliform count (CC) of 218 meat samples (beef, pork, and chicken) ranged between 4.6-7.1 CFU/g and 1.9-6.4 CFU/g, except for 41 meat samples $(19\%)$ which were found to contain no coliform. There was a definite correlation between the $log_{10}$ AVC and $log_{10}$ CC, and the values of $log_{10}$ CC made a more accurate straight than the $log_{10}$ AVC, which are variable. From these results, it is suggested that a detection rating of less than 2.1 CFU/g of $log_{10}$ CC (correspond to 5.0 CFU/g of $log_{10}$ AVC) is the critical point of freshness, and a rating of more than 6.3 CFU/g of $log_{10}$ CC (correspond to 7.0 CFU/g of $log_{10}$ AVC) can be considered an initial spoilage point.