• 한국식생활문화학회지
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• 제26권5호
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• pp.490-500
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• 2011

The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI <18.5, 18.5-23, 23-30, ${\geq}$30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and ${\geq}$30) or under-nourished (BMI <18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI ${\geq}$30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI <18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and ${\geq}$30) groups. Obese (BMI ${\geq}$30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI <18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.

• 한국식품영양학회지
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• 제29권4호
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• pp.557-564
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• 2016

This study was performed to develop and evaluate beverage prepared with optimally roasted seoritae to maximize the isoflavone content and antioxidant activities of the beverage. Isoflavone content was maximized at the roasting temperature of $110^{\circ}C$ for 20 min. Both DPPH radical scavenging activity and ABTS radical scavenging activity along with total polyphenol content were highest when seoritae was roasted at $110^{\circ}C$ for 20 min. Western blotting was used to determine the level of nuclear factor of activated T-cells 1(NFATc1) involved in controlling osteoclast differentiation. The results showed that NFATc1 had a concentration-dependent inhibitory effect when the RoS110 (roasted seoritae at $110^{\circ}C$ for 20 min) samples were processed at varying concentrations (10, 50, and $100{\mu}g/mL$). Tea samples were prepared from optimally roasted seoritae by varying brewing times (5~90 min) at $65^{\circ}C$, and tea brewed for 60 min had the highest preference with $65^{\circ}C$ as the preferred temperature for drinking.

• 한국균학회지
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• 제40권4호
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• pp.210-214
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• 2012

시판되는 막걸리 3종을 $10^{\circ}C$와 $25^{\circ}C$에 저장하며 이화학적 특성과 미생물의 변화를 분석하였다. $10^{\circ}C$에서 저장한 막걸리의 에탄올 함량은 11일 동안 7.0%를 넘지 않았으며 pH는 3.12-3.99, 총산은 0.22-0.28%였으며 고형분 함량은 저장기간 동안 감소는 것으로 나타났다. $25^{\circ}C$에서 저장 한 막걸리의 에탄올 함량은 저장 9일에 7.0%를 초과하였으며 pH와 총산은 각각 3.96-4.17과 0.27-0.30%로 $10^{\circ}C$에 저장 한 막걸리 보다 높게 나타났으며 고형분 함량은 큰 폭으로 감소하였다. 저장 기간 동안의 효모수는 $10^{\circ}C$와 $25^{\circ}C$에 저장 시 각각 저장 3일과 1일에 $2.90-16.00{\times}10^7$ CFU/mL와 $1.12-29.40{\times}10^7$ CFU/mL로 최대치를 보였으며 세균수는 $25^{\circ}C$에 저장 한 막걸리가 $10^{\circ}C$에 저장한 막걸리에 비하여 높은 것으로 나타났다. 젖산균은 저장 3-7일 높게 나타났는데 $25^{\circ}C$에서 저장한 막걸리에서 $38.90-50.00{\times}10^7$ CFU/mL로 $10^{\circ}C$에 저장 한 막걸리에 비하여 더 높게 검출되었다. 기호도 검사 결과 $25^{\circ}C$에 저장 한 막걸리는 저장 1일 이후부터 5.0 이하의 점수를 보였으며 $10^{\circ}C$에 저장 한 막걸리는 저장 11일 후에도 4.9-5.2 수준을 나타내었다.

• 한국식품과학회지
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• 제45권1호
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• pp.70-76
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• 2013

본 연구에서는 쌀 품종을 달리하여 제조한 입국을 사용하여 각각의 쌀 품종 별로 탁주를 제조하였다. 19품종의 쌀로 제조한 입국은 쌀 품종에 관계없이 산도 5.0 이상, 당화력 60 이상의 입국기준의 조건을 충족하였다. 입국을 사용하여 담금 한 막걸리의 알코올 함량은 11.5-14.5%(v/v)로 나타났으며 발효가 진행되는 동안의 pH와 총산 고형분함량은 입국 제조에 사용된 쌀의 종류에 따라 각각 다른 양상을 보였다. 알코올 함량을 6%(v/v)로 낮추어 분석한 결과 pH는 3.47-3.76로 시판막걸리의 수준을 나타내었으며 총산은 0.27-0.44%였다. 고형분 함량과 환원당 함량은 각각 $2.7-4.6^{\circ}Bx$와 2.49-6.01 mg/mL를 나타내었다. 유기산과 유리당의 분석 결과 유기산은 5종(oxalic, malic, lactic, acetic, succinic acid)과 함께 입국으로부터 기인한 citric acid가 검출되었다. 유리당은 glucose, maltose, fructose가 검출되었으며 그 중 glucose의 함량이 가장 높게 나타났다. 관능검사 결과 외관의 기호도는 차이를 보이지 않았으며 화영, 호품 그리고 수라 품종을 사용한 막걸리의 기호도가 높은 것으로 나타났다.

• Journal of Nutrition and Health
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• 제9권1호
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• 한국식품영양과학회지
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• 제31권2호
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• pp.315-321
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• 2002

대전시 초등학교 5학년 남학생 198명을 대상으로 체격에 따른 기호도의 타이를 조사한 결과는 다음과 같다. 1) 정상체 중군에서 밥을 선호하는 비율은 63.3%로서 저 체중군(34.9%) 과 과체중군(33.3%)에 비해 거의 2배 가량 높았다(p<0.001). 2) 조리방법중 튀김에 대한 선호율은 저체중군이 58.1%로 가장 높았고 과체중군이 48.6%로 정상군의 46.0%와 비슷한 정도로 나타나, 이상적 체형의 인지나 비만에 대한 사회적 불명예 같은 심리적, 사회적 요인이 식품기호도에 영향을 끼치고 있는 것으로 사료되었다. 3) 단맛, 짠맛, 신맛, 쓴맛, 매운 맛의 다섯가지 기본미에 대한 선호도가 체격에 따라 유의적인 차이는 없었지만 전체 조사대상자에서는 단맛(33.2%)보다 매운맛(56.5%)에 대한 선호비율이 높았으며 , 과체중군은 정상군에 비 해 단맛 선호비율이 높고 짠맛 선호율은 낮았다. 4) 17개 음식 군들의 기호도 점수 비교분석에서 유의적인 차이를 내는것은 없었으나 가장 높은 기호도점수를 보인 음식 군은 과체중군에서는 11개 음식군(음료류, 빵류, 우유류, 과자류, 구이류, 튀김류.전류, 찜류, 볶음류, 김치류, 무침.나물류, 장아찌류), 정상군은 6개 음식군(국수류, 떡류, 찜류(과체중군과 동일), 밥류, 탕.국.찌개류, 조림류), 저체중군은 유일하게 과일류가 각기 세군 중 상대적으로 높은 기호도를 나타내었다. 한편 가장 낮은 기호도를 나타낸 군은 과체중군은 2개군(떡류, 조림류)에서, 정상군은 3개군(과일류, 과자류, 구이류)에서, 저 체중군은 그 나머지 인 12개군(음료류, 빵류, 우유류, 튀김.전류, 국수류, 찜류, 곡류, 볶음류, 탕.국.찌개류, 김치류, 무침 .나물류, 장아찌류)에서 가장 낮은 기호도를 나타내었다. 과체중군의 경우 단음식, 고지방.고단백등의 고열량 음식뿐 아니라, 저 열량음식 등 다양한 식품군에서 다른 군에 비해 높은 기호도를 나타내었다. 반면 저체중군은 과체중군과 정반대로 음식에 대한 기호도가 전반적으로 낮았다. 5) 전체조사대상 음식들의 기호도를 비만도에 따라 선호음식 10위, 싫어하는 음식 10위를 조사한 결과 선호음식의 경우 저체중군과 정상군의 경우 순위는 달랐지만 10위에 선별된 음식들이 주로 과 (수박, 귤, 딸기, 복숭아, 바나나, 포도, 사과)과 음료수(사이다, 환타) 등 열량밀도가 낮고 수분함량이 높은 식품인 반면 과체중군은 햄버거, 돈까스, 튀김 만두, 샌드위치, 쇠고기 및 돼지고기 구이 등이 선호음식 10위내에 포함되어 정상군이나 저체중군보다 고지방.고단백 음식들의 기호도가 과체중군에서 높음을 확인하였다.

• 대한영양사협회학술지
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• 제2권2호
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• 한국가정과교육학회지
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• 제12권1호
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• pp.59-73
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• 2000

The purpose of this study was to investigate the percent of body fat. fatness indices. and relationship between the percent body fat and dietary factors among the female middle school athletes. Hights, weights, an percent body fats of 17 soccer player. 10swimmer, and 5 rhythmic gymnast were measured. Dietary data were collected by questionnaires. The results of this study are summarized as follows. 1. Average body fat measured by infrared interactance method was 23.8$\pm$4.9% and BMI body fat was 20.3$\pm$2.6% Fatness indices such as BMI was 18.8$\pm$2.1 Rohrer index 119.4$\pm$11.8 percentage of ideal weight 90.4$\pm$9.2 and RBW 29.7$\pm$4.1. 2. Soccer player, swimmer, and rhythmic gymnast showed significant differences in percent body fat and fatness indices. ryhthmic gymnasts were smaller and lighter. 3. Most athletes were interested in diet and nutrition. and wanted to learn more about nutrition. Middle school female athletes ranked parents first or second for nutrition information. followed by managers$.$coaches$.$trainers. 4. Nutrition knowledge test score was 4.7 point out of possible 10, which is rather low, and showed significant difference in 3 kinds of players. 5. The quantities of food eaten in breakfast. lunch dinner and snack were significantly different among soccer player. swimmer. and rhythmic gymnast. In preference score of food groups, only beverage score was significantly different and of cooking methods. roasting and steaming were significantly different among the soccer player. swimmer. and rhythmic gymnast. 6. When subjects were divided into 3 groups on the basis of % infrared body fat, subjects with the highest body fat showed the tendency to eat more than others(non-sig). In the preference score of food groups. only fish showed significant difference among the groups. There were no significant differences between body fat and preference of various cooking method.

• 한국조리학회지
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• 제14권4호
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• pp.79-92
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• 2008

This study was to investigate consumers' recognition, preference, and use condition of processed food of Prunus mume(PFPM). As for the general recognition of Prunus mume, as the age is higher, and as the group of manufacture and intake has a higher level of academic attainments, the level of recognition is high. The group that manufactures and takes in PFPM at home showed high preference for Prunus mume processed food, and significant differences were shown among groups in this regard. The group of higher age and academic attainment level and those who manufactured Prunus mume at home showed high intake frequency of PFPM. 88.7% of the all respondents said that they had had Prunus mume products such as Prunus mume alcoholic beverage(76.3%), undiluted solution of Prunus mume(74.9%), Prunus mume tea(60.1%), and Prunus mume Jjangajji, or sliced vegetables preserved in soy sauce or hot pepper paste(46.3%). The rates of intake experience on another PFPM were relatively very low, and PFPM consumers in Daegu and Gyeongbuk areas were very limited. As for the prospect of Prunus mume processed food consumption, 48.8% and 46.7% of the respondents expected that it would remain in the current condition and would increase respectively. Moreover, 62.8% of the respondents said that they would purchase new PFPM satisfying such requirements above, which suggests that producing new PFPM is very positive.

• 대한가정학회지
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• 제28권2호
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.