• 한국식생활문화학회지
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• 제36권1호
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• 한국식생활문화학회지
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• 제18권5호
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• 한국식생활문화학회지
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• 제13권4호
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• pp.307-316
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• 1998

Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).

• 대한지역사회영양학회지
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• 제2권3호
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• pp.396-405
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• 1997

We performed this study to understand the health status and food intake of North Koreans. Information was collected by individual closed in-depth interviews of 11 escapers from North Korea as well as books, newspapers and North Korean movies. Interviews were done from October, 1996 to May, 1997, covering their heights and weights, their appearance and disease, food system and intake of various main/side foods, concern about health and hygiene. North Korean's height and BMI were lower than those of South Koreans. Difference of BMIs between North and South Koreans was profound in middle aged women than in other age groups. Childrem showed many malnutrition appearances of moon face, large abdomem, arrow-like legs, flaky skin, decolored hair, etc.. Main foods in North Korea were rice-shaped corn, corn flour, wheat flour and wet noodle, and side foods were kimchi and/or soups and steamed soy paste. Food supply system there seemed not to work normally for many years, so foods, especially in cities, has been extremely short in government-operating shops, but some in private market. Many housewives were eager to make and sell simple snack food products, We noticed that North korea schools didn't check students' health even though their medical policy was based on preventive medicine. Their living environmental hygiene was shown to be oyt of control.

• 한국식생활문화학회지
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• 제9권4호
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.

• 대한지역사회영양학회지
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• 제1권3호
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• pp.354-365
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• 1996

The purpose of this study was to search the obese related dietary factors of young adolescent girls for developing nutrition education program. In the cross-sectional study of 371 young adolescent girls, 25$\%$ were moderately obese, 13.2$\%$ obese, and a total of 39.1 were over moderately obese. The characteristics of obese girls were as follows. First, obese girls consumed more energy than is needed for physical activity. Their average daily energy intakes were not significantly higher and the daily energy expenditures were significantly lower than those of normal girls. Second, obese girls showed higher intakes of protein and fat, and ate more animal foods than normal girls. Fourth, obese girls skipped meals more often, especially breakfast. They ate less rice. For both normal and obese girls, their common dietary problems were low intake of calcium and iron, and high intake of snack foods. The result of this study shows that nutrition education programs for obese adolescent girls should be designed for eating habits, food balance and moderation. future research is to develop the effective nutrition education program for the obese adolescent girls.

• 대한가정학회지
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• 제24권3호
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• pp.103-118
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• 1986

A survey of ecological aspects of food, focused on breakfast of 1,526 adults with various professional occupations such as professors, teachers, employees of government, bank and company, and 1,928 students of various levels in the urban areas, was conducted from March, 1984 to February, 1985. The results were shown as follows: Significancy was found between appetite at breakfast, and bed time, status of sleep, eating outside the home on the previous evening, meal or snack of the previous late evening, and exercise before breakfast. The study showed that only 15.2% of the subjects had a good appetite at breakfast; 28.1% had a poor appetite; others had indifferences. About 45% of the subjects had their evening meal between 7pm. and 8pm.; bank employees had breakfast further later than 9pm.. Surprisingly, 31.3% of the subjects had snacks later than 10pm..Nearly one-fourth of subjects, in general, and 34.4% of the subjects in Seoul, had breakfast by themselves due to different schedules of family members. Breakfast patterns of the subjects during a period of 7 days were distributed as follows: 5.5 times for rice-oriented Korean meal; 0.6 times for bread type meal; 0.9 times for the omission of meal. The study described that the subjects who had bread type breakfast consumed only 3.7 items of food, whereas the subjects who had Korean breakfast consumed 7.1 items, on the average. Better breakfast eating habits for an adequate daily diet should be emphasized through nutrition education for adolescents and at the worksite.

• 동아시아식생활학회지
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• 제12권5호
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• pp.343-351
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• 2002

This survey was conducted to investigate the dietary behavior and health status of Buddhist nuns. In this study, 100 Buddhist nuns in Seoul were selected. The dietary survey was focused on the diet in winter. The age distribution was as follows; 24% of the subjects were in their 20s, 45% in their 30s, 23% in their 40s, and 8% in their 50's and over, respectively. The percentage of the subjects living in temples close to the downtown area was 77% and the rest resided in areas remote to the downtown area. Over fifty percent of the subjects were satisfied with their diet at temple. And 59% of the subjects were eating a snack more than once a day. The snacks included fruits (60%), raditional tea (20%), coffee (9%), bread and cookies (4%), md rice cakes (3%), etc. Among food groups, the intake of green-vegetables and fruits were the highest and intake of milk and bean products were low which may cause calcium and protein deficiency. Most of the subjects believed that their health conditions were average or above average. About 50% of subjects didn't exercise at all. The frequencies of gastro-intestinal diseases and anemia were extremely high. About 50% of subjects took some form of medicine. To improve their health and nutritional status, it is required that they practice a good dietary behavior, maintain a balanced diet, and exercise regularly.

• 한국식품과학회지
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• 제25권3호
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• pp.243-246
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• 1993

유과의 저장기간 연장을 위하여 가장 문제가 되는 유지의 산패를 억제시키기 위하여 산소 차단성이 있는 포장용기에 유과를 포장하고 포장내 공기를 질소가스로 대체하거나 용기내에 산소흡착제를 투입, 산소를 제거한 후 저장하면서 유과의 산패 지연효과와 관능적 측면을 비교 평가하였다. 저장중 유과에 들어 있는 유지의 POV는 $35^{\circ}C$에서 90일 저장시 산소흡착제를 넣은 경우 5.3, 질소대체 11.9meq/kg, 그리고 비포장구는 195.5 meq/kg으로서 산소흡착제 및 질소대체 처리구가 뚜렷한 산패 억제효과를 보였고 이때 최종 산소잔존율은 각각 4.55% 및 13.85%였다. AV 및 TBA가도 비슷한 경향이었으나 차이는 POV 보다는 적었다. 저장 제품의 관능검사 결과 질소대체 처리구가 가장 우수하여 90일 저장품도 15일 저장품과 차이가 없어 유과의 저장기간을 연장하는데 질소대체 포장방법으로 저장기간을 획기적으로 연장시킬 수 있는 가능성을 보였다. 산소흡착제의 경우 산소흡착에 의한 부피의 감소, 유과향기의 흡착 등이 문제로 대두되었다.

• 한국식품영양과학회지
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• 제45권4호
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• pp.593-601
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• 2016

본 연구에서는 쌀을 이용한 편의식품의 선택속성에 대한 중요도와 수행도를 조사함으로써 쌀을 이용한 편의식품과 관련된 업체의 제품 개발 전략에 필요한 기초자료를 제공하고자 하였다. 연구 결과를 요약하면 다음과 같다. 쌀을 이용한 편의식품은 점심 대용으로 이용하는 경우가 37.4%로 가장 많았고, '주먹밥 및 김밥류'가 식사대용으로 39.9%, 간식대용으로 61.5%로 가장 많이 이용되었다. 쌀을 이용한 편의식품에 대한 정보를 '마트 및 매장에서 직접 얻는다'가 53.7%로 가장 많은 것으로 조사되었으며, 쌀을 이용한 편의식품을 이용하는 이유는 '시간이 충분하지 않거나 식사준비가 번거로워서'가 42.2%로 가장 높게 조사되었다. 요인분석 결과 내재적 속성의 16가지 항목은 3개의 요인으로 나뉘었으며, 그 중 첫 번째 요인은 건강요인으로 안전성(식품첨가물 등), 위생(청결성), 제품의 영양, 식재료 계절상품 활용, 식재료의 조화, 제품의 소화성, 제품의 신선도, 식재료의 다양성, 제품의 가격이 속하였고, 두 번째 요인은 감각요인으로 제품의 맛, 제품의 질, 제품의 양, 제품의 식감이 속하였으며, 마지막 요인은 다양성 요인으로 제품의 신 메뉴 출시, 제품의 독창성, 제품 종류의 다양성이 속하였다. 외재적 속성의 11가지 항목은 2개의 요인으로 나뉘었는데 첫 번째 요인은 신뢰요인으로 포장용기의 위생(청결), 유통기한 표시, 포장용기 운반 시 안정성(흐트러지지 않음), 포장용기 재질의 안전성, 원산지 표시, 영양성분 표시, 인증마크 표시(HACCP, LOHAS 등), 생산자 표시, 개폐의 용이성이 속하였고, 두 번째 요인은 외형요인으로 업체와 맞는 포장 이미지, 포장용기 색상이 속하였다. 쌀을 이용한 편의식품의 선택속성에 대한 중요도-수행도 차이 분석 결과에 대해서는 내재적 속성의 16가지 항목(P<0.01), 외재적 속성 중 포장용기의 색상을 제외한 10가지 항목(P<0.001)에서 유의적으로 차이가 있었으며, 내재적 및 외재적 속성 각각의 전체 중요도의 평균과 수행도의 평균 또한 유의적인 차이를 나타내었고(P<0.001) 모든 항목이 중요도가 수행도보다 높은 점수로 나타났다. 쌀을 이용한 편의식품 선택속성에 관한 IPA 분석 결과 높은 중요도에 비해 낮은 수행도를 보여 노력과 자원을 집중해야 하는 영역인 제 IV사분면에 해당하는 항목으로 내재적 속성에서는 제품의 가격과 안전성(식품첨가물 등)이, 외재적 속성에서는 포장용기 재질의 안전성, 영양성분 표시가 속하는 것으로 나타났다. 본 연구에서와 같이 IV사분면에 위치한 제품의 가격과 안전성(식품첨가물 등), 포장용기 재질의 안전성, 영양성분 표시는 소비자들이 매우 중요하게 생각하는 반면, 현재 수행되고 있다고 인지하는 정도는 낮으므로 이에 대한 개선 및 보완 등의 해결책이 필요할 것으로 생각된다. 식사 및 간식 대용으로 이용되는 편의식품 소비의 지속적인 증가가 기대되는 만큼 고객이 중요시하는 제품의 속성에 따른 전략적 마케팅 및 제품 개발 방향이 수행되어야 할 것이다.