• 한국식품조리과학회지
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• 제31권4호
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• pp.477-484
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• 2015

본 연구는 부산지역 4개 대학 급식소를 방문한 학생 977명을 대상으로 짠맛 자가 선호도 및 소금 섭취 관련 식행동에 대한 설문조사를 실시함으로써 대학생들의 저염 식사 교육에 대한 방향을 제시하고자 시도하였다. 짠맛 자가 선호도는 '싱겁다' 18.8%, '보통이다' 45.8%, '짜다' 35.3%이었으며, 남학생이 여학생보다 짠맛에 대한 자가 선호도가 유의적(p<0.01)으로 높았다. 저염식의 의미를 아는 학생은 조사대상자의 79.8%이며, 남학생은 75.3%, 여학생은 84.7%으로 유의적(p<0.01)인 차이를 보였다. 짠맛 자가 선호도가 '싱겁다', '보통이다'인 학생은 '짜다'인 학생보다 저염식 인지 비율이 유의적(p<0.01)으로 높았다. 소금 섭취 식행동에서, 남학생은 여학생보다 '건어물, 생선자반 등을 자주 먹는다', '국이나 국수류의 국물을 다 먹는 편이다'(p<0.01)와 '김치류를 많이 먹는다', '튀김이나 전 생선회 등에 간장 고추장을 듬뿍 찍어 먹는다'(p<0.05)에서 유의적으로 높은 점수를 보였다. 짠맛 자가 선호도에 따른 소금 섭취 식행동 전체 평균점수는 '싱겁다' 2.49/5.00점, '보통이다' 2.87/5.00점, '짜다' 3.19/5.00점으로 각 짠맛 선호도에 따라 유의적(p<0.01)인 차이를 보였고, 소금 섭취 섭취 식행동의 모든 세부항목에서 짠맛 자가 선호도가 낮은 학생이 높은 학생보다 소금 섭취 식행동 점수가 유의적(p<0.05)으로 낮게 나타났다. 저염식을 인지하는 학생이 비인지 학생보다 소금 섭취 식행동 전체 평균점수가 유의적(p<0.01)으로 낮았으며, '국이나 국수류의 국물을 다 먹는 편이다', '생구이보다 양념구이 조림류를 선택한다', '라면을 자주 먹는다' (p<0.01)와 '외식을 하거나 배달을 자주 시켜먹는다'(p<0.05)에서 유의적으로 낮은 점수를 보였다. 짠맛 자가 선호도는 평상시 식사에서 간장, 고추장, 소금 등을 섭취하는 식행동과 유의적(p<0.01)으로 양의 상관관계를 보였다. 이상의 결과를 살펴볼 때, 앞으로 대학교에서는 학내에서 학생들에게 짠 맛에 대한 선호 및 짠맛 미각 판정 검사를 실시하고 이를 통해 소금 섭취 문제점을 고취시켜 저염식에 대한 인지를 높이며 나트륨 저감화가 실생활로 연계 될 수 있도록 구체적인 실천 방안 교육과 홍보가 전략적으로 이루어질 수 있도록 해야 하겠다.

• 한국식생활문화학회지
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• 제31권4호
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• 한국보건간호학회지
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• 제14권2호
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• pp.415-430
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• 2000

From March 10 to April 3, 1999. questionnaires were sent to 157 students at an university located in Hongsong. South Choongchung Province in order to find out their eating habits and exercise patterns. The analysis of the questionnaires collected reveals the followings. 1. Eating Habits 1) 76 out of total 157 respondents (48.4%) said that they skipped breakfast. The significant difference was shown in the frequency of breakfast eating based on respondents' sex. Male students had higher rate of going without breakfast (73.92%) than their female counterparts (28.41%). 2) Most respondents finished eating their meals within 20 minutes. with 58.5% spending 10 to 20 minutes. followed by 28.0% taking less than 10 minutes. 3) With respect to the frequency of eating snacks. 1 to 2 times per day came on top with 63.7%. Significant difference was shown based on sex. with male students having more frequent snacks than female students. 40.1% of those surveyed said they ate snacks because they were either bored or hungry, respectively, 67.5% took snacks after school followed by 23.6% who had snacks after dinner. 4) Concerning the frequency of taking food. 1 to 2 times per week recorded the highest mark for beta-carotine. fruits. fish. beans. milk. seaweeds and fries. As for vegetables. 6 to 7 times a week received the highest points. Males showed significantly higher frequency of taking fruits than females. while the opposite was true for beans. 5) More than 50% of the respondents chose rice and fruits as the food they could eat really well. All those surveyed ate fruits and vegetables. More than 10% of students said they did not eat donut. chocolate. candies. fries. coke and clear carbonated beverage. milk. ham and sausage. The food that revealed significant difference based on sex included ramyon, coke and clear carbonated beverages, ham and sausage, yogurt and milk, with males showing greater preference than their female counterparts. 6) The most preferred by respondents was spicy taste (49.04%), followed by sour (36.31%), sweet (25.48%), and salty tastes(21.1%). Those surveyed shunned sweet taste the most (21.02%), followed by sour (14.65%), spicy (8.92%), salty (5.10%) tastes. 2. Workout Patterns 1) 14.01% of the respondents said they took exercise. Based on sex, males showed significantly higher rate of 21.74% than 7.95% of females. Those who took exercise did so mostly three times a week. With regard to the time spent on workout. 'within 2 hours' received the highest points. Soccer was found to be the most popular sport among the respondents. The above analysis demonstrated that the students surveyed selected relatively sound answers in the categories of the food preference and taste. However. some skipped breakfast and liked eating snacks. and most did not take exercise, which may raise health problems including the weight increase. Therefore, ways should be devised to tackle such problems to ensure healthy lives.

• 농촌의학ㆍ지역보건
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• 제25권2호
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• pp.293-302
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• 2000

본 연구는 코호트내 환자-대조군 연구설계를 통하여 0.5% 소금물에 대한 역치와 위암발생 위험의 관련성을 구명하고자 수행되었다. 강화 코호트와 강화 암등록사업을 통하여 얻은 위암 환자군 90명, 지역사회대조군 141명을 대상으로 수집된 자료를 분석한 결과 두군간에 건강관련 변수들의 분포에 별 차이가 없었다. 다만 '주관적 건강수준'과 '동년배에 비교한 주관적 건강수준'에 차이가 있었다. Cox외 비례위험모형을 이용하여 '주관적 건강수준' 흡연, BMI 등 혼란변수를 통제하고 추정한 '0.5% 소금물을 싱겁다'고 느낀 군의 '그렇지 않다'고 느낀 군에 비한 위암의 상대위험도는 0.77로 통계적으로 유의한 수준이 아니었다(표4). 앞으로 이 분야에 대한 연구는 소금섭취량 측정수준의 상향조정은 물론, 매운 음식 섭취의 감안과 이 두변수의 교호작용등을 고려하되 환자 본인에게서 자료를 얻을 수 있는 병원내에서 수행하는 환자-대조군 연구를 수행함이 바람직하다고 생각한다.

• 동아시아식생활학회지
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• 제24권5호
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• 한국식생활문화학회지
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• 제19권4호
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.