• 동아시아식생활학회지
• /
• 제14권6호
• /
• pp.529-541
• /
• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• 한국식품위생안전성학회지
• /
• 제26권4호
• /
• pp.403-409
• /
• 2011

배추와 깻잎에 인위적으로 조성된 잔류농약이 김치제조 과정에서 제거되는 정도를 측정하였다. 배추김치의 경우 농약처리 직후 배추에서 diazinon, procymidone 및 endosulfan 의 농도가 각각 $9.18{\pm}0.03$ mg/kg, $22.27{\pm}0.22$ 및 $10.46{\pm}0.02$ mg/kg 이었는데 12시간의 절임과정 후에는 각각 초기 농도의 22.5%, 25.3% 및 0.6% 가 제거된 것으로 조사 되 었다. 절임과 3회의 세척과정 후에는 diazinon, procymidone 및 endosulfan 이 초기농도에 비해 각각 69.9%, 85.6% 및 11.2%가 제거 되었다. 김치를 제조하여 4주간 발효 후에는 초기농도에 비해 각각 79.4%, 94.4% 및 21.0% 가 제거되는 것으로 확인 되었다. 김치제조 과정별 제거비율은 diazinon 의 경우 절임과정 에서 28.4%, 세척과정에서 59.7%, 발효과정에서 11.9%가 제거 되었으며, procymidone의 경우에는 절임과정에서 26.9%, 세척과정에서 63.8%, 발효과정에서 9.3% 가 그리고 endosulfan 의 경우에는 절임과정에서 3.2%, 세척과정에서 50.4%, 발효과정에서 46.4% 가 제거되는 것으로 조사되었다. 갯잎의 경우 diazinon, procymidone 및 endosulfan 의 초기농도가 각각 $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ 및 $12.01{\pm}0.01$ mg/kg 이었으며 3회 세척과정 후에는 초기농도에 비해 각각 60.5%, 52.0% 및 23.7% 제거된 것으로 조사되었다. 세척과 2주간 절임과정 후에는 diazinon, procymidone 및 endosulfan 이 초기농도에 비해 각각 93.9%, 92.4% 및 49.6% 가 제거 되는 것으로 조사되었다. 깻잎지 제조과정별 제거비율은 diazinon 의 경우 세척과 정에서 64.5%, 절염과정에서 35.5% 가 제거 되었으며, procymidone 의 경우에는 세척과정에서 56.3%, 절임과정에서 43.7% 가 그리고 endosulfan의 경우에는 세척과정에서 47.8%, 절임과정에서 52.2% 가 제거되는 것으로 조사되었다.

• 한국식품영양과학회지
• /
• 제38권7호
• /
• pp.892-901
• /
• 2009

본 연구는 시판 배추김치, 총각김치, 깍두기 및 파김치에서 분리한 젖산균을 $15^{\circ}C$와 $25^{\circ}C$의 온도에서 배양하였을 때 아질산염의 소거 효능을 확인하였다. $15^{\circ}C$에서, 시판김치에서 분리된 젖산균은 L. mesenteroides subsp mesenteroides와 L. paramesenteroides를 제외하고는 매우 활성적으로 아질산염을 소거시켰다. 특히 L. mesenteroides subsp dextrinicum과 L. lactis는 아질산염에 적응하는 기간을 필요로 함이 없이 매우 활성적으로 아질산염을 소거시켰다. L. sake, L. plantarum, L. casei subsp. pseudoplantarum 및 L. coryniformis subsp. torquens는 하루 정도 아질산염에 적응하는 기간을 거친 이후에 매우 활성적으로 아질산염을 소거시켰다. L mesenteroides subsp. mesenteroides는 하루가 경과된 이후에 비교적 활성적으로 아질산염을 소거시켰다. 그러나 L. mesenteroides subsp. mesenteroides는 다른 균종에 비하여 매우 낮은 아질산염 소거율을 나타내었다. $25^{\circ}C$에서, 시판김치에서 분리된 모든 젖산균은 아질산염에 적응하는 기간을 필요로 하지 않았으며, L. paramesenteroides를 제외하고는 매우 활성적으로 아질산염을 소거하였다. 또한 시판김치로부터 분리된 젖산균은 L. mesenteroides subsp. mesenteroides와 L. paramesenteroides를 제외하고는 1일 이후에, L. mesenteroides subsp. mesenteroides는 2일 이후에 90% 이상의 아질산염을 소거시켰다. 그러나 L. paramesenteroides는 $25^{\circ}C$에서도 활성적이지 못하여 다른 균종에 비하여 아질산염의 소거 능력이 매우 낮았다. 한편, 다른 김치 기원의 동일 균종의 Lactobacilli와 L. mesenteroides subsp. mesenteroides 및 L. paramesenteroides를 제외한 Leuconostocs는 $15^{\circ}C$에서는 물론 $25^{\circ}C$에서 매우 활성적으로 아질산염을 소거시켰다.

• 한국미생물·생명공학회지
• /
• 제32권3호
• /
• pp.249-255
• /
• 2004

배추김치를 담근 직후 $4^{\circ}C$, $10^{\circ}C$, 그리고 $20^{\circ}C$에서 최고 50일까지 발효시키면서 매일 시료를 취하여 pH 및 적정산도의 변화를 경시적으로 관찰하였다. pH 와 산도는 발효온도에 따라서 크게 영향을 받은 것으로 나타났으며 이러한 결과는 발효 김치중의 미생물학적 성상이 발효 온도에 따라서 상당하게 달라진다는 점을 암시하였다. 각 발효 온도별로 숙성 김치의 상미범위로 알려진 적정산도 0.6～0.8%(pH 4.2)에 도달하여 유지되는 시간을 보면 $4^{\circ}C$에서는 20～30일, 1$0^{\circ}C$에서는 3～5일 그리고 $20^{\circ}C$에서는 1～2일이 소요되었다. 각 김치 시료로부터 vancomycin(300$\mu$g/m1)이 함유된 modified Lactobacilli MRS agar를 이용하여 vancomycin에 대한 내성을 나타내는 127주를 분리하였다. 이 중에서 저온에서 분리한 균주를 중심으로 13개를 선택하여 생화학적 동정(API 50 CHL kit)을 실시함으로서 분리균 중 Leuconostoc 속 균주가 차지하는 비율을 검토한 결과 Leuconostoc 속과 Lactobacillus 속은 각각 6 균주로 나타났으며, 한 균주는 생화학적 동정이 불가능하여 아직 보고되지 않은 새로운 균종으로 추정되었다. 생화학적 방법의 재현성이 문제가 되어 다시 ITS-PCR법을 사용하여 동정하였다. 그 결과 8 균주는 크기가 564 bp인 1개의 DNA 밴드를 형성하였으며, Leuconostoc mesenteroides ssp. mesenteroides/dextraniucm로 동정되었다. 또 3개의 DNA밴드를 나타낸 4개의 균주는 L. brevis로 동정 되었으나 1 균주는 ITS-PCR법으로도 동정할 수 없었다. 본 연구의 결과로 미루어 볼 때 4～$10^{\circ}C$ 발효초기에는 Leuconostoc 속이 우점 세균으로 지목되었고 발효기간이 경과 할수록 L. brevis도 김치의 균총에서 상당한 부분을 차지할 것으로 추정된다. 이에 반해서 $20^{\circ}C$에서는 Leuconostoc속 균주가 우세하게 출현할 것이라는 예상과는 달리 발효 초기부터 L. brevis와 같은 세균이 발효를 주도하는 균종으로 생각되었다.

• 한국식품영양과학회지
• /
• 제41권10호
• /
• pp.1467-1474
• /
• 2012

본 연구는 해산물 사용이 높아 고단백, 고섬유질 식품으로 알려진 부산지역 향토음식으로 가정에서 일상으로 이용할 수 있는 식단을 개발하고자 하였다. 부산향토음식에 관해 문헌 및 구두조사를 실시하였고, 이중 가장 많이 조사된 겨울철 부산 향토음식을 기준으로 3첩 반상형 정식 식단 5종 및 별미식 식단 5종을 구성하였다. 정식 식단 I형은 흰밥, 시래기 된장국, 배추김치, 굴깍두기, 시금치나물, 매운잡채, 돼지수육, 배추속쌈, 보리막장으로 구성하였다. 정식 식단 II형은 흰밥, 소고기무국, 배추김치, 멸치섞박지, 겨울초 겉절이, 매집찜, 생미역귀 초회로 구성하였다. 정식 식단 III형은 오곡밥, 보름지짐이, 동치미, 9가지나물, 각색산적, 김구이로 구성하였고 정식 식단 IV형은 흰밥, 가자미 미역국, 배추김치, 소라김치, 몰한치 생채, 조개찜, 각색산적으로 구성하였다. 정식 식단 V형은 흰밥, 까시리김치국, 대구아가미젓 무김치, 조기구이, 토란대 들깨나물, 계란찜, 버섯초회로 구성 하였다. 별미식 식단 I형은 홍합죽, 배추김치, 동치미, 미역 설치, 코다리 조림, 늙은 호박전으로, 별미식 식단 II형은 굴떡국, 배추김치, 마른 가자미조림, 까막발이털털이 초회, 도토리묵, 오징어 젓갈로 구성하였다. 별미식 식단 III형은 김치국밥, 연두부 계란탕, 갈치섞박지, 삼색나물, 대구찜, 다시마튀각으로 구성하였고 별미식 식단 IV형은 동지팥죽, 배추김치, 동치미, 톳나물두부무침, 각색산적, 늙은 호박전으로 구성하였다. 별미식 식단 V형은 콩칼국수, 갓김치, 멸치섞박지, 몰설치, 해물전으로 구성하였다. 식단의 영양성분을 성인 남자 30~49세 한 끼 영양섭취기준과 비교하였을 때, 정식과 별미식 모두 저열량, 고단백식, 고 식이섬유식으로 나타났다. 비타민의 함량은 정식 식단별로 차이가 있었고, 별미식 식단은 적정 수준 이었다. 정식 I형은 Vt. A를 제외하고 모든 비타민 함량이 KDRI보다 낮았으며 정식 V형은 Vt. C 함량이 KDRI의 50% 수준이었다. 칼슘, 철분, 아연, 나트륨, 칼륨 등의 무기질 함량은 정식 및 별미식 식단 모두에서 KDRI보다 높게 나타났다. 개발된 식단의 재료 사용 및 조리방법은 중복도가 낮고, 주식과 부식의 어울림, 지역적 특성, 영양균형, 식단 구성의 다양성 등이 높은 것으로 평가되었다. 본 연구에서 개발된 식단은 가정에서 전통 한식을 손쉽게 준비할 수 있는 활용성이 높은 식단으로 생각된다. 식단준비 시 해산물의 염분을 충분히 제거하는 점이 요청된다.

• 대한지역사회영양학회지
• /
• 제4권3호
• /
• pp.345-355
• /
• 1999

This study was intended to provide basic information for nutrition education and meal planning by evaluating the nutritional status, food habits, and food preference of elementary school children with school lunch program and without school lunch program(lunch box). The subjects of this study consisted of 266 elementary school children aged from 10 to 12(136 male, 130 female) in Ulsan the area. The survey was conducted by questionnaires and data were analyzed by SPSS program. The average body weight was $38.4{\pm}6.9kg$ for boys and $36.8{\pm}7.4kg$ for girls and the average heights was $141.3{\pm}5.6cm$ for boys and $141.2{\pm}5.7cm$ for girls. These values were lower than that of the Korean reference. 56.0% of the subjects skip breakfast 1 to 2 times a week, 58.2% of the subjects had prejudice for special food, such as bean, anchovy, and pork. The food habit scores of the subjects was divided into poor(11.7%), fair(63.5%), and good(24.8%). The average score of girl's was significantly(p<150) higher than that of the boy's. Compare to 1/3 of RDA for children, the average intake of nutrients provided lower amounts of all nutrients. Therefore Calcium and vitamin A intakes were especially lower than the others. Therefore the importance of milk and green vegetables must be emphsized to them through nutrition education. Children preferred ssalbab to jabkogbab and liked beef-based soup, and baechu kimchi. There were significant differences in food habit scores with gender, parent's education, and exercise. The results of this study indicate that nutrition education and menu planning program should be applied to elementary school children who are served by the school lunch program.

• 한국식품영양학회지
• /
• 제33권3호
• /
• pp.237-250
• /
• 2020

In this study, the Korea National Health and Nutrition Examination Survey in 2016 examined the nutrient and food intake of women in their 20s and 30s according to the number of meals a day, and the results were as follows: The study included 256 women in their 20s and 474 women in their 30s. Women in their 20s and 30s ate two meals a day, indicating that the notion of three meals a day was gradually changing to two to three meals a day. Those in their 20s and 30s who eat one, two or three meals a day were consuming less than the estimated energy requirement of the DRI for Koreans 2015. The vitamin A and C were eating less than the recommended intake in all meals. In the case of minerals, calcium was taken less than the recommended intake in all meals, but sodium was taken above the goal intake in all groups. Women in their 20s and 30s must reduce their intake of saturated fatty acids and sodium, and increase their intake of vitamins A, C, calcium, and potassium. Women in their 20s and 30s drank a lot of coffee, ate baechu-kimchi and rice frequently per week.

• 한국식생활문화학회지
• /
• 제37권1호
• /
• pp.61-72
• /
• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

• Nutrition Research and Practice
• /
• 제16권5호
• /
• pp.616-627
• /
• 2022

BACKGROUND/OBJECTIVES: Vitamin E is essential for health, and although vitamin E deficiency seems rare in humans, studies on estimates of dietary intake are lacking. This study aimed to estimate dietary vitamin E intake, evaluate dietary adequacy of vitamin E, and detail major food sources of vitamin E in the Korean population. SUBJECTS/METHODS: This study used data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016-2019. Individuals aged ≥ 1 year that participated in a nutrition survey (n = 28,418) were included. Dietary intake was assessed by 24-h recall and individual dietary vitamin E intake was estimated using a newly established vitamin E database. Dietary adequacy was evaluated by comparing dietary intake with adequate intake (AI) as defined by Korean Dietary Reference Intakes 2020. RESULTS: For all study subjects, mean daily total vitamin E intake was 7.00 mg α-tocopherol equivalents, which was 61.6% of AI. The proportion of individuals that consumed vitamin E at above the AI was 12.9%. Inadequate intake was observed more in females, older individuals, rural residents, and those with a low income. Mean daily intakes of tocopherol (α-, β-, γ-, and δ-forms) and tocotrienol were 6.02, 0.30, 6.19, 1.63, and 1.61 mg, respectively. The major food groups that contributed to total dietary vitamin E intake were grains (22.3%), seasonings (17.0%), vegetables (15.3%), and fish, and shellfish (7.4%). The top 5 individual food items that contributed to total vitamin E intake were baechu kimchi, red pepper powder, eggs, soybean oil, and rice. CONCLUSIONS: This study shows that mean dietary vitamin E intake by Koreans did not meet the reference adequate intake value. To better understand the status of vitamin E intake, further research is needed that considers intake from dietary supplements.

• Nutrition Research and Practice
• /
• 제17권1호
• /
• pp.48-61
• /
• 2023

BACKGROUND/OBJECTIVES: Magnesium is an essential nutrient for human health. However, inadequate intake is commonly reported worldwide. Along with reduced consumption of vegetables and fruits and increased consumption of refined or processed foods, inadequate magnesium intake is increasingly reported as a serious problem. This study aimed to assess magnesium intake, its dietary sources, and the adequacy of magnesium intake in Korean populations. SUBJECTS/METHODS: Data was obtained from the Korea National Health and Nutrition Examination Survey 2016-2019 and included individuals aged ≥1 yr who had participated in a nutrition survey (n=28,418). Dietary intake was assessed by 24-h recall, and dietary magnesium intake was estimated using a newly established magnesium database. Diet adequacy was evaluated by comparing dietary intake with the estimated average requirement (EAR) suggested in the Korean Dietary Reference Intakes 2020. RESULTS: The mean dietary magnesium intake of Koreans aged ≥1 yr was 300.4 mg/d, which was equivalent to 119.8% of the EAR. The prevalence of individuals whose magnesium intake met the EAR was 56.8%. Inadequate intake was observed more in females, adolescents and young adults aged 12-29 yrs, elders aged ≥65 yrs, and individuals with low income. About four-fifths of the daily magnesium came from plant-based foods, and the major food groups contributing to magnesium intake were grains (28.3%), vegetables (17.6%), and meats (8.4%). The top 5 individual foods that contributed to magnesium intake were rice, Baechu (Korean cabbage) kimchi, tofu, pork, and milk. However, the contribution of plant foods and individual contributing food items differed slightly by sex and age groups. CONCLUSIONS: This study found that the mean dietary magnesium intake among Koreans was above the recommended intake, whereas nearly one in 2 Koreans had inadequate magnesium intake. To better understand the status of magnesium intake, further research is required, which includes the intake of dietary supplements.