• 대한가정학회지
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• 제49권1호
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• pp.27-39
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• 2011

The purpose of this study was to obtain the basic information needed for an effective program of nutrition education and the establishment of desirable dietary attitudes in elementary school children. The study was conducted using a self-administered questionnaire, and the participants were 281 elementary school children. The data were analyzed in terms of the participants' gender and level of nutritional knowledge, and group differences were assessed using chi-square and Duncan's multiple range tests. The results were as following: Male and female students did not differ in nutritional knowledge. In terms of health-related life style, there were significant differences according to gender and nutrition knowledge. In terms of dietary habits, there were significant differences in the regularity of meal times according to gender and nutrition knowledge. With regard to food preferences, there was a significant gender difference in taste preferences with the male students preferring a salty taste more than the female students.

• 한국식품영양학회지
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• 제7권1호
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• pp.36-44
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• 1994

In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

• 한국식품영양학회지
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• 제26권2호
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• pp.155-162
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• 2013

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, 'like (47.2%)', 'fair (30.7%)', and 'dislike (22.1%)' were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, '1~2/week (44.9%)', '3~4/week (33.7%)', and 'everyday (10.2%)' were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), 'crustacea (4.34)', 'mollusk (4.21)', and 'processed food (4.11)' were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of 'grilling' and 'frying' seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of 'sometimes' than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, 'improvement of taste (39.3%)', 'various kinds of seafood (20.1%)', and 'variable cooking methods (18.5%)' were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

• 한국문헌정보학회지
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• 제17권
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• pp.105-159
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• 1989

The purpose of this study is (a) to identify physical and content elements of children's books that seem to interest second and fifth graders to read, and (b) to observe how the influence of those elements on children's reading interest shifts as children develop. For the purpose of this study, children's books are classified into two groups: 'books of low preference' and 'books of high preference' as determined by second graders, and fifth graders' library circulation record in the library chosen as the sample for the present study. The physical and content elements of the books belonging to these two groups are analyzed and compared. Main findings and conclusions made in this study are summarised as follows: (1) The physical elements of children's books which have significant relationship with second graders' reading preference are illustration quantity, size of types, space between lines, and size of the book. (2) The content elements of children's books which have significant relationship with second graders' reading preference are the readability level of sentences, and the sex of heroes. (3) The physical elements of children's books which have significant relationship with fifth graders' reading preference are illustration quantity, illustration styles, and size of the book. (4) The content elements of children's books which have significant relationship with fifth graders' reading preference are the readability level, the sex of heroes, subject matters, themes and the environmental settings as the background of stories. (5) Reading preference of the pupils at the second and fifth grades are influenced by the quantity of illustration. Second grade pupils prefer reading books which contain a larger quantity of illustrations, whereas 5th grade pupils prefer books which contain less quantity of illustrations. (6) The relationship between second graders' reading preference and the illustration style are rejected at the $10\%$ significance level. A strong relationship, however, appears to exist between 5th graders' reading preference and the illustration style. The 5th grade pupils prefer more realistic illustrations, while cartoons and semi-abstract drawings do not appeal to them. (7) The type size, and space between lines which have had great influence on the book preference of 2nd grade pupils influence little on the 5th grade pupils book preference. (8) Second grade pupils prefer the book of a small Size, whereas 5th grade pupils whose reading taste has developed at a primary stage prefer the book of a large size beyond a certain standard. (9) Second grade pupils prefer reading books which can be easily read, whreeas 5th grade pupils prefer reading books containing difficult sentences. (10) Second grade pupils and the 5th grade pupils both prefer books in accordance with the sex of there heroes. (11) Relationship between second graders' reading preference and the subject matters are rejected at the 10% significance level. A strong relationship, however, appears to exist between 5th graders' reading preference and the subject matter. Fifth grade pupils prefer reading books of which the themes are mystery, exploration and adventure. (12) The theme of books is not proved to relate with the book preference of the 2nd grade pupils, but it is closely related with the book preference of 5th grade pupils. Fifth grade pupils prefer reading books which contain exploratory stories. (13) Second grade pupils are not influenced by the environmental setting of the story, but 5th grade pupils prefer reading stories with the environmental setting in the air. (14) The quantity of illustrations is the element influencing most on .the book preference of the 2nd grade pupils, followed by the space between the lines, which influences least on the book preference of the 5th grade pupils. (15) The physical element influencing most on the book preference of the 2nd grade pupils is the quantity of the illustrations. The physical element which has the most strong influence on the book preference of the 5th graders is illustration styles. (16) The content elements which has much influence on the book preference of the 5th grade pupils are certain kinds of characteristics of heroes. In case of the 2nd grade pupils book preference, striking evidence of such characteristics of heroes is not traced.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• 한국연초학회지
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• 제26권1호
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• 대한영양사협회학술지
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• 제2권1호
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• pp.10-19
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• 1996

The purpose of this study were to improve in foodservice system, and to evaluate the satisfaction of patient meal. Two General Hospitals (A & B) in Ewha Womans University college of Medicine were selected for this study. The survey questionnaire consisted of general backgrounds and foodservice evaluation. We chosed factors which may influence meal satisfaction such as meal time, amount, optimal temperature, taste, quality, sanitary condition, and employee' s kindness. One-way ANOVA and Pearson' s correlation were used as statistical methods. The results can be summarized as follows 1. In meal time, for the A&B hospitals were 3.46$\pm$0.93 3.63$\pm$0.76 respectively. 2. In cold foods for the A&B hospitals were 3.23$\pm$0.89 3.52$\pm$0.78 respectively while in hot foods 3.29$\pm$1.02 3.27$\pm$0.90 respectively for A&B hospitals. 3. In taste for the A&B hospitals were 2.81$\pm$0.96 3.01$\pm$0.95 respectively. 4. In quality were 2.93$\pm$0.92 3.25$\pm$0.91 respectivly. 5. In amount were 3.38$\pm$0.95 3.36$\pm$0.98 respectively. 6. In sanitary condition for the A&B hospitals were 3.55$\pm$0.88 3.12$\pm$0.97 respectively. 7. In kindness were 3.11$\pm$0.87 3.32$\pm$0.76 respectively. 8. Quality, taste, meal time, kindness, sanitary condition, temperature, amount, age, duration, and room grade were significantly correlated to the satisfaction of patient meal in order.

• Applied Biological Chemistry
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• 제50권4호
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• pp.352-357
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• 2007

고미의 성질을 강하게 나타내는 한약재를 대상으로 맛과 효능과의 상관관계를 실험적으로 알아보기 위한 연구를 시도하였다. 본 연구에서는 콜라겐으로 유도된 인간전혈응집을 이용하여 고미약재 20품목에 대한 혈소판응집 억제능을 측정하였다. 이 중에 3종의 열수추출물과 2종의 70% 에탄올추출물이 p<0.001 수준에서 유의하게 전혈응집 억제 활성을 나타내었다. 특히, 전혈응집 억제능이 가장 뛰어난 후보소재로 황련이 선별되었으며 관능요원에 의한 관능평가에서 쓴맛이 가장 강한 한약재로 평가되었다. 이상의 실험결과는 전통의학이론을 바탕으로 한약재의 사용에 따른 효능을 실험적 근거로 제시할 수 있고 쓴맛이 약한 한약재보다 쓴맛이 강한 한약재가 혈액순환이 원활하게 하는 가능성의 경향이 있는 것으로 기대되었다.

• 한국연초학회지
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• 제29권1호
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• pp.14-22
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• 2007

This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in $1997{\sim}2006$ crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents. All of regression equations between the ratio of each grade content to the average content of twelve grades and stalk position[number ; from bottom(1) to top(12)] in total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). The estimated desirable chemical properties which based on the best overall tobacco taste were 23.2% of total sugar, 2.39% of nicotine, 9.7 of total sugar/nicotine ratio, 2.57% of total nitrogen, 1.08 of total nitrogen/nicotine ratio in average of four grades. With decrease the total sugar content from 32.0% to 24.0%, filling value was enhanced by 14.1% in average of B2O and C2L, also tar and CO contents of smoke were decreased by 13.2% and 10.5%, respectively. These results suggest that the estimated desirable chemical composition contents may be useful to produce good leaf tobacco, and to enhance filling value and to reduce tar and CO contents of smoke in flue-cured leaf tobacco.

• 한국식품영양학회지
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• 제28권3호
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.