• 한국식생활문화학회지
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• 제24권6호
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• 한국식품영양과학회지
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• 제17권2호
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• pp.95-102
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• 1988

수도권과 농어촌 주부들 677명을 대상으로 하여 선호식물을 조사한 결과와 이 결과에 따른 수도권과 농어촌간의 상관관계는 다음과 같다. 수도권과 농어촌 주부들 간에 가장 선호하는 주식은 밥류중 쌀밥이었고, 국수류중 냉면이었으며, 부식은 쇠고기국, 된장찌개, 갈비구이, 쇠고기, 깻잎장아찌, 새우튀김, 배추김치 등이었으며, 음료는 수정과, 차류는 코피, 과자류는 약과, 건강식품류중에서는 인삼이었다. 수도권과 농어촌 주부들 간에 장아찌류는 완전상관 관계에 있는 반면, 빵류, 과실류, 나물류 그리고 탕류 등은 역상관계에 있었다. 그외 차류, 건상식품류, 볶음류, 과자류, 국수류, 찜류, 튀김류, 밥류, 김치류, 떡류, 조림류 및 음료류는 대체로 선호식품에 대하여 상관관계가 있었다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.85-97
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• 1990

This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

• 급식외식위생학회지
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• 제3권1호
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• pp.8-18
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• 2022

Dry-aging is one of the traditional aging processes, especially for beef. This aging process is being popular, because it produces unique brown/roasted flavor and texture that consumers prefer. However, as it is exposed to outside without packaging food safety concerns have been raised. The objective of this study was to investigate the presence of total aerobic bacteria (TAB) and pathogenic bacteria in manufacturing environment and suggest the safety management plan for the production of dry-aged meat. Surface samples from 66 environmental and 6 beef carcass samples were collected. According to the monitoring results, the contamination levels of TAB were in the order of shelves (5.4±1.1 Log CFU/cm²), cotton gloves (2.9±0.2 Log CFU/cm²), and door knobs (2.8±0.4 Log CFU/cm²) in the dry-aging room. In the door knobs, the level of mold was higher than that of yeast. These results indicate that the mold spores may be cross-contaminated with environmental factors inside the aging room. The risk factors that may occur during the manufacturing process were presented and possibility of risk was determined. From the aspect of microbiology, aging and trimming steps were determined as the critical control points. The temperature of the aging room should be maintained below 10℃ and the humidity below 75-85%. Based on the monitoring and the risk assessment of the dry-aging process, we prepared the safety management plan for the production of dry-aged meat, and it should be useful in improving the food safety of dry-aged meat.

• 대한영양사협회학술지
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• 한국식생활문화학회지
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• 제21권3호
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• 한국식품영양과학회지
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• 제40권5호
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• pp.731-737
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• 2011

본 연구는 인진쑥으로 TMR사료를 개발하여 한우에게 급여한 경우, 인진쑥의 급여가 한우 등심의 이화학적, 관능적 특성에 미치는 영향을 확인하였으며, 그 결과로 고급화된 기능성 한우의 생산 가능성을 검토하였다. 대조군(control)은 인진쑥을 혼합하지 않은 비육우 사료를 급여하였고, 급여군(treatment)은 인진쑥을 혼합한 비육우 사료를 급여하였다. 총 카테킨 함량은 대조군 및 급여군이 각각 0.307 및 0.516 mg/kg, 에피카테킨은 각각 0.087 및 0.116 mg/kg으로 급여군이 유의하게 높아 인진쑥 급여의 영향이 있었다(p<0.05). 명도 및 적색도는 급여군이 대조군보다 높았으나 황색도는 대조군과 급여군 사이에 유의한 차이가 없었다(p<0.05). pH는 급여군이 대조군보다 높았으며, TBARS는 대조군이 급여군보다 높았으나 VBN 함량, EDA% 및 총균수는 대조군 및 급여군 사이에 유의한 차이가 없었다(p<0.05). 보수력은 급여군이 대조군보다 유의하게 높았으며, 동결감량, 해동 감량 및 가열감량은 대조군 및 급여군 사이에 유의한 차이가 없었다(p<0.05). 경도, 응집성, 뭉침성, 저작성 및 전단력은 대조군 및 급여군 사이에 유의한 차이가 없었으나 탄성은 대조군이 급여군보다 높았다(p<0.05). 생육의 냄새는 급여군이 대조군보다 유의하게 우수하였으며, 열탕 가열육의 관능특성은 대조군 및 급여군 사이에 유의한 차이가 없었다. 그리고 팬 가열육의 맛, 연도, 다즙성 및 전체적인 기호성은 급여군이 대조군보다 유의하게 우수하였다(p<0.05). 이상의 결과에서 인진쑥의 급여는 항산화 물질의 축적으로 지방산화를 억제하고 보수력을 개선시키며, 기호성에도 좋은 영향을 미치기 때문에 기능성 고품질 한우육 생산을 위한 사료로서의 가능성이 기대된다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.100-107
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• 2010

This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.