• 한국식생활문화학회지
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• 제13권2호
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• pp.127-134
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• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• 한국식생활문화학회지
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• 제29권6호
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• pp.668-676
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• 2014

The purpose of this study was to determine anthropometric measurements, dietary nutrient intakes, simple food intake frequencies, and rates of obesity in Cambodian women. A total 186 women, aged 20-69 years, living in Kampong Spue province of Cambodia and having the responsibility to prepare family meals participated in this study. Height and weight were measured body mass index (BMI) was calculated, and one-day 24-hour recall and food frequency questionnaires were conducted. In total, 18.8% were underweight, 49.5% were normal weight, 13.4% were overweight, and 18.3% were obese according to the World Health Organization BMI standard for Asians. No significant difference in height by obesity level was determined ($p{\geq}0.05$). The mean energy intake was 1571.2 kcal/day and protein intake was 43.6 g/day. There were significant differences in protein, niacin, and vitamin C intakes by obesity level (p<0.05). The prevalence of subjects consuming vitamins and minerals less than 75% of Recommended Dietary Allowances was 73-99%. All Cambodian women consumed rice ${\geq}1time/day$. Approximately 50% of subjects reported ${\geq}1time/day$ intake frequency of bread, cookies, and chips. In total, 35% indicated no intake of beans or bean products. For intake frequencies of carbonated beverages and sports drinks, there was a significant difference by obesity level (p<0.05). These results may be very helpful to prepare nutrition education programs for Cambodian women.

• 한국식품영양학회지
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• 제27권3호
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• pp.369-382
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• 2014

The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

• 동아시아식생활학회지
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• 제26권1호
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• pp.1-10
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• 2016

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.

• 동아시아식생활학회지
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• 제13권2호
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• pp.73-82
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• 2003

In the early years of the Koryo dynasty(877~1392), the grain production was encouraged and the consumption of meat was abstained because of the Buddhism. Therefore, desserts including rice cos and cookies and teas were prevalent. Specially, the cooking skill of the desserts was highly developed because the desserts were the requisite of offered in Buddhist service and national ceremonies. Also, the king took the lead in abstaining to eat meat. According to $\boxDr$Koryodokyung$\boxUl$ , People in the early Years of the Koryo dynasty were unskilled to slaughter for serving meat to the envoy from China. Most ceremonies in Koryo dynasty were held fur retainers by king and the ceremonies held to celebrate the coronation, birth of the royal grandchildren, and royal birthday, and to treat the envoys and merchants from China(Song dynasty) and Tamra kingdom. The ceremonies were continuously held from the early year to the later year of Koryo dynasty. The aristocracy of the Koryo dynasty often held the extravagant ceremonies and drank liquor a lot in the ceremony and offered the extravagant foods such as oil-and-honey pastry and milk, which caused the national problem later. The royal religious ceremonies held often in the Koryo dynasty were ancestor worship ceremony, tea ceremony, lotus lantern ceremony, Palgwanhoe, etc. In Koryo dynasty, there were several government offices that took charge of royal dietary culture as follows: 1. Yomulgo (料物庫) - government office supplied with provisions 2. Sasunseo(司謄署) - government office that took charge of various kinds of side dishes 3. Saonseo(司酪署) - government office that took charge of wine and liquor 4. Naejangtaek(內莊宅) - government office managed paddy fields and dry fields owned by royal family 5. Sangsikguk(尙食局) - government office same as Sasunseo that took charge of various kinds of side dishes, the name changed to Sasunseo later 6. Sungwanseo (謄官署) - government office that took charge of foods for various religious services and ceremonies 7. Naewonseo (內園署) - government office that took charge of the garden

• 대한지역사회영양학회지
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• 제9권3호
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• pp.303-314
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• 2004

We studied daily micronutrient intake from vitamin-mineral supplements, health-related life style, clinical case of diseases and food frequency of the Korean middle-aged (40-59 yr, n = 404) to compare the characteristics of non-user (n = 270) and user (n = 134) of vitamin-mineral supplements. Rate of supplement use of the middle-aged was 33.2% and there was significant difference in education level (p = 0.0084) and family income (p = 0.0476) of user and nonuser. Smoking habit (p = 0.0844) and drinking frequency (p = 0.0606) tended to be lower in a supplement user than a non-user. The medical history of a case was significantly higher in users (67.9%) than in non-users (44.4%) (p = 0.001), which suggests that medical history is one of the important motivations of supplement use. Supplement users had the medical history of digestive disease (34.1%), anemia (11.0%) and hypertension (9.9%) in order. Vitamin C was the most frequently supplemented nutrient (81.3%) among vitamin-mineral supplement, and the next orders were vitamins E (73.1%), B$_2$(68.7%) and B$_{6}$ (60.4%). Mean intakes of vitamin B$_1$, iron, selenium, vitamin E, and vitamin C from supplement was 4,260%, 4,030%, 1,660% and 1,330% of RDA, respectively. The supplement users tended to consume most food items including milk ＆ milk products (p ＜ 0.01), rice (p ＜ 0.01), grains (p ＜ 0.05) and cookies (p ＜ 0.01) less frequently than non-users. Conclusively, nutrient intake of vitamin B$_1$, iron, selenium, vitamin E, and vitamin C from supplement was excessively high compared to RDA. We suggest that the toxic effect of excessive supplementation should he informed to supplement user and nutritional education should be focused on the optimal supplement dose.e.

• 한국가정과교육학회지
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• 제34권2호
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• pp.115-128
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• 2022

본 연구는 조선왕실의 기록 문헌을 이용하여 소선 사례의 빈도, 식재료, 상차림 및 조리법 등에 관하여 알아보고자 하였다. 『조선왕조실록』 데이터베이스를 활용하여 조사한 소선 사례는 186개가 나타났다. 의례별 사례 빈도는 흉례가 전체 의례의 61.82%로 가장 많았고, 길례(21.51%), 빈례(11.29%), 가례(5.38%)순으로 나타났다. 소선 사례 횟수는 조선 전기(68.82%)가 조선 후기(31.18%)에 비해 높게 나타났다. 소선 식재료 목록을 살펴본 결과, 곡류는 밀가루, 메밀가루, 점이 있고, 두류는 황대두, 포태, 전시가 있으며, 해조류는 다시마, 김, 미역 등이 있었다. 버섯류는 표고, 석이가 있고 양념류로는 겨자, 참기름, 실임자 등이 있었다. 길례와 흉례의 소선 상차림의 주요 음식은 주식이 밥, 면, 부식류는 탕과 채, 적, 개장, 후식류는 유밀과와 산자, 다식, 정과, 떡, 과일로 나타났다. 주요 음식의 경우 밀가루, 두부, 해조류, 버섯, 잣, 참기름, 꿀 등의 식재료를 이용하여 조리되었다. 특히 두부, 밀가루, 해조류 등은 불교적 내용과 관련하여 문헌에서 언급되었다. 본 연구 결과는 소선이 조선시대로 전승되면서 불교의 영향을 받은 채식 문화의 형태란 것을 보여주며, 조선시대 왕실의례의 불교음식문화 연구를 위한 기초자료로 활용될 수 있을 것으로 기대된다.

• Journal of Nutrition and Health
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• 제8권1호
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• Journal of Nutrition and Health
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• 제7권1호
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• pp.17-23
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• 1974

밀가루, 보리가루, 감자가루, 고구마가루 등 재료용(材料用)가루 4종과 비스켓, 크랙카, popped-cake (corn-flour), 식빵, 카스테라, 라면과자, 이유식(離乳禽)(I), 이유식(離乳食)(II)등 전분질(澱粉質) 식품(食品) 8종(種)에 대(對)해서${\beta}-Amylase$에 대(對)한 소화율(消化率)을 30분(分), 1시간(時間), 3시간(時間)등 경시적으로 측정(測定)한 결과(結果)와 설문지법에 의한 유아식품(乳兒食品)의 기호도(嗜好度)를 조사(調査)한 결과(結果)는 다음과 같다. (1) 재료용(材料用) 가루들의 소화율(消化率)은 생분(生粉)의 경우 $5{\sim}11%(3hrs)$였고, 고구마가루가 가장 낮았으며, 호화처리(糊化處理)한 가루들은 $20{\sim}30%(3hrs)$로 상승(上昇)하였고, 역시 감자가루, 고구마가루가 보리가루, 밀가루보다 낮은 편이다. (2) 비스켓, 크랙카, popped cake (corn-flour)의 소화율(消化率)은 호화처리(糊化處理)를 하지 않은 경우, 비스켓, 크랙카는 popped cake(corn-flour) (29%)에 비(比)하며 크게 떨어지고, 비스켓 ,크랙카를 호화처리(糊化處理)하면 $19{\sim}29%(3hrs.)$로 ${\alpha}$화(化) 재료분(材料粉)에 비슷하였다. (3) 식빵, 카스테라의 소화율(消化率)은 $21{\sim}32%$로 ${\alpha}$화(化) 재료분(材料紛)과 비슷하였고, 카스테라보다 식빵이 높았다. (4) 이유식(離乳食)의 소화율(消化率)은 이유식(離乳食)(I)이 24.1%(3hrs.)에 비(比)하여, 이유식(離乳食)(II)는 15%(3hrs.)로 크게 낮았다. (5) 제조(製調) 시기(時期)가 $1{\sim}2$개월(個月) 경과한 일부(一部) 과자류에서는 소화율(消化率)이 떨어지는 경향이며, 시판(市販) 이유식(離乳食) 중(中)에는 소화율(消化率)이 크게 낮은 것도 있다. (6) 어머니들이 아기들의 이유식(離乳食)을 선택(選擇)할 때 양양가(營養價)(42%), 소화율(消化率)(27%)을 많이 고려하며, 집에서 이유식(離乳食)을 만들어 주는 경우, 쌀가루(41%), 밀가루(23%)가 높은 빈도수를 보이고, 소화정도(消化程度)는 쌀가루가 49%, 밀가루가 23%로 그 다음이다. (7) 소화(消化)가 잘 된다고 생각되는 이유식(離乳食)으로서는 밥류(16%)와 시판이유식(市販離乳食)(13%)이 다소 높은 편이고, 선택성(選擇性)이 비교적(比較的) 높은 간식(間食)으로는 비스켓류(類)(44%)이었다.

• Journal of Community Nutrition
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• 제5권1호
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• pp.21-28
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• 2003

A study was conducted to investigate the anthropometric indices, fat distribution, eating habits and levels of daily physical activity based on the body mass index (BMI ; kg/㎡) of 180 female college students. This stady was based on survey 2001 using a questionnaire. The results are as follow ; The mean age, height, weight and BMI were 20.41 ${\pm}$ 1.82 years, 161.86 ${\pm}$ 4.51cm, 53.49 ${\pm}$ 7.02kg, and 20.43 ${\pm}$ 2.65kg/㎡, respectively. The group with BMI of under 20 (the lean group) comprised 48.9% : the group with BMI of 20 to 25 (the normal group) comprised 44.4% and the group with BMI of over 25 (the obese group) comprised 6.7% of the subjects. Even though the lean and the normal groups were determined according to BMI. 12.5% of the lean group and 31.3% of the normal group had more than 25% body fat. Of the students, 11.5% of the lean group, 25.0% of the normal group and 58.3% of the obese group had of more than 0.8 waist/Hip Ratio (WHR). The medical problems suffered by the subjects were constipation (24.4%), gastroenteritis (20.6%), anemia(15.0%) and edema(13.3%), which was a result of their eating habits. Out of all the subjects, 27.2% ingested their meals irregularly, 74.4% skipped breakfast, and 92.4% of the lean group, 89.2% of the normal group and 81.8% of the obese group ingested snacks on a daily basis. Their favorite types of snacks were cookies breads and cakes (33.7%), spicy sliced rice cakes pork sausage and boiled fish cakes (18.5%), fruits (15.2%), juices and sodas (13.5%) and hamburgers and pizzas (3.9%). Their consumption of high calorie and processed foods was high, Of the subjects, 38.9% ate out daily. 45.1% had tried weight loss. Those with large upper bodies comprised 11.5%, large intermediate bodies 18.5% and large lower bodies 69.0%. Most of the students were dissatisfied with their body snaps. Of the subjects, 95.1% exercised irregularly. Daily physical activity tended to increase significantly with an increase in BMI : the lean group's average energy consumption was 1509.40㎉ the normal group's was 1792.21㎉ and the obese group's was 2334.63㎉, which were below the recommended value. This study suggests that the maintenance of an ideal weight, the improvement of eating habits and adequate exercise are needed for female college students to improve their health and nutritional status. (J Community Nutrition 5(1) 21∼28, 2003)