• 한국식생활문화학회지
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• 제10권4호
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.410-422
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• 1998

To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was mo9st important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

• Nutritional Sciences
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• 제9권4호
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• pp.310-316
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• 2006

The objective of this study was to examine the effect of acculturation stage on dietary intake of Korean American women (0=124) living in California and to compare the dietary intake with that of Korean women (0=191) in Seoul, Korea. The dietary intake of the subjects was collected by 24-hour recall method at cross-sectional surveys. Ouster analysis performed on immigration variables (e.g., length of residency, age at immigration, etc.) classified Korean American women into less (0=73) or more (n=51) acculturated group. Acculturation stage did not have a significant effect on macro nutrient intake. However, vitamin C intake was higher in the more acculturated group, while intakes of folate, calcium, iron, and zinc were higher in the less acculturated group. In comparison of three groups (the more and the less acculturated Korean American, and the Korean group), the more acculturated the women were, the less frequently they consumed rice and kimchi (p<0.05). Korean American women ate bread/noodle, meat/meat products, fruit juice, and soda more often and consumed vegetables less frequently, compared with Korean women (p<0.05). For breakfast, Western dishes were preferred in both more and less acculturated groups. Korean dishes were favored for dinner by both groups, even though the less acculturated group ate more Korean dishes than did the more acculturated group. The acculturation measured by immigration variables influenced nutrient intakes, food consumptions, and types of dishes eaten in Korean Americans. Cultural and health implications of dietary acculturation need to be studied in the future.

• Journal of Nutrition and Health
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• 제41권4호
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• pp.353-364
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• 2008

In this study elementary school children's food purchasing and consumer competency for a healthier diet were compared by their attitude toward the meal management. The subjects were 779 sixth grade elementary school children (417 boys and 362 girls) in Busan. They were classified into three groups: 'High' was composed of 226 subjects who had more than the mean +1/2 SD of attitude toward the meal management; 'Medium' was composed of 343 subjects who had the mean ${\pm}1/2$SD; and 'Low' was composed of 210 subjects who had the less than the mean -1/2 SD. The results were as follows. The high group had less pocket money than the low group, and thought that their allowances were adequate to their needs. They also had a habit of entering amounts into an account book. The children in the low group purchased mostly snacks without making or practicing a budget. The high group purchased yogurt, fruit, or bread as snacks more frequently than the low group. More children checked the nutrient facts on the package in high group than in the low group. There were no significant differences in the consumer's knowledge of a healthy diet among the groups; but there were significant differences in the consumer's skill, and the consumer's attitude toward a healthy diet among the groups. The high group had higher skills and more positive attitudes than the low group. This research suggests that education can elevate interest and can help develop more positive attitudes toward healthy diets among children. The education can help them to develop planned food purchasing habits, and improve their consumer competency for a healthy diet.

• Nutrition Research and Practice
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• 제7권4호
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• pp.330-335
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• 2013

Data are limited on the association between dietary patterns and screen time among Korean adolescents. The present study identified dietary patterns of 691 adolescents, aged 13-18 years, who had participated in the Third Korean National Health and Nutrition Examination Survey (KNHANES III) and analyzed their associations with screen time. Screen time was defined as the time spent watching TV, using a computer, or playing video games was calculated as a sum of all these times. Dietary patterns and their factor scores were derived from a food frequency questionnaire using the factor analysis method. To analyze the association between dietary patterns and screen time, we conducted multiple linear regression analysis. We also performed multiple logistic regression analysis to estimate odds ratios (OR) of excessive screen time (2 hours or longer per day) and 95% confidence intervals (CI). We identified 2 dietary patterns labeled "the Korean healthy dietary pattern" and "the Western diet and fast foods pattern". The former included mixed grains, legumes, potatoes, red meat, eggs, fish, dairy products, fruits, vegetables, seaweeds, and mushrooms, whereas the latter included noodles, bread, red meat, poultry, fast foods, snack, and soft drinks. After controlling for potential confounding factors, factor scores for the Korean healthy dietary pattern were inversely associated (P-value for trend < 0.01) and those for the Western diet and fast foods pattern were positively associated with the screen time (P-value for trend < 0.01). Adolescents in the top tertile of the scores for the Korean healthy dietary pattern had a multivariable-adjusted OR [95% CI] of 0.44 (0.25-0.75) for excessive screen time compared with those in the lowest tertile. On the basis of these findings, adolescents who have excessive screen time may need to be encouraged to consume a more healthy diet.

• Current Research on Agriculture and Life Sciences
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• 제5권
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• pp.75-80
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• 1987

냉동발효(醱酵)빵 제조에 사용되는 경질(硬質) 밀가루의 이화학적(理化學的) 성질과 straight no-time method로 조제한 반죽의 동결안정성(凍結安定性)을 검토(檢討)하였다. 밀가루는 수분이 14.0%, 회분(灰分)이 0.48% 정도였고 단백질이 13.15%, 건조 gluten이 13.43%였다. Farinograph성적은 반죽의 development time이 5.5분, 흡수율(吸水率) 62%였고, amylograph성적상의 최고점도(最高粘度)는 500BU정도였다. Extensigraph의 특성중(特性中) 신장저항성(伸張抵抗性)은 시간이 경과할수록 증가하였고, 신장성(伸張性)은 감소(減少)하였다. 이상(以上)의 이화학(理化學)이 성질(性質)로 미루어 공시(供試)밀가루는 제(製)빵에 아주 적합하였다. 동결저장기간과 발효시간이 발효력(醱酵力)에 미치는 영향을 고려할 때, 반죽온도를 $20^{\circ}C$로 조정하는 것이 반죽의 냉동장해(冷凍障害)를 억제하고 냉동안정성(冷凍安定性)을 유지하는데 효과적(效果的)이었다.

• 융합신호처리학회논문지
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• 제7권4호
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• pp.195-200
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• 2006

자동차용 ABS/TCS 시스템의 기존 개별소자 회로를 시험하고, 시스템의 문제점을 컴퓨터 시뮬레이션으로 분석하였다. ABS/TCS 시스템의 성능을 개선하기 위해 에러 보상회로, 비교기 및 UVLO 회로를 가진 인터페이스 IC를 설계하고, 전기적 특성을 조사하였다. 전압 조절기는 자동차 환경에 견디기 위해 $-20^{\circ}C$에서 $120^{\circ}C$ 사이의 온도 범위에서 온도변화를 보상하도록 하였고, ABS와 브레이크는 같은 주파수와 다른 주파수의 듀티 계수를 사용하여 분리하였다. UVLO 회로와 정전압 회로는 잡음을 제거하기 위해 적용하였고, 과도 전류를 제한하기 위해 보호회로를 사용하였다. ABS/TCS 시스템의 전기적 성능을 향상시키기 위해 IC 제조를 위한 레이아웃을 설계하였다. 제작된 마스크 패턴은 11개로 구성하였으며, 전류 손실을 줄이기 위해 8개의 패드를 유효하게 배치하였다. 브레드보드 시험치와 레이아웃을 설계한 후 시뮬레이션의 시험치를 비교한 결과 시뮬레이션과 브레드보드 실험치가 거의 일치하거나 우수한 결과를 가짐을 알 수 있었다.

• 식품과학과 산업
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• 제45권4호
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• pp.16-20
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• 2012

Although the technology of breadmaking simply goes through the process of mixing, fermentation, and baking, it is very hard to make a same product every day. The reason is that baking science begins with the very first process of breadmaking which is mixing, and every steps and working environments are so closely connected. The baking science has developed in short time since the theory of fermentation has released. If you check the development of baking technology synthetically, it is consisted of the discovery of nutritional and functional ingredients, the optimization process of new machines, and the maintenance of the quality as fulfilling social demands. Because the baking business is making and selling the product, baking itself is a business, and it has the form that manufacturing and service business coexist. In today's current domestic bakery market, the supply exceeds the demand. Moreover, the concept of bakery itself has been changing from the fixed image of bakery which is selling the bread to the differentiated bakery with others. As we look at the general bakery's trends, it is focused on going back to the basic or traditions, going to the functional, and working with automations. To conclude, the baking has a long history, but it actually has the short history in the technological development. Baking business can be viewed as the simple business, but many factors are related to the business. It has a few basic kinds of products in baking, but it has diverse kinds of products with the base of infinite creativity. Even though it is physically a hard working business, it is also a business that can face with fun. For managing a bakery, finally, the differentiated strategy with other bakery that maximizes the customers' value is needed.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.656-661
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• 2008

밀감 분말을 첨가한 건강 yellow layer cake을 개발하기 위하여 yellow layer cake를 제조하여 품질 특성을 조사하였다. 밀감 분말의 수분함량은 13.7%, 조단백질 5.22%, 조지방 1.31%, 조회분 1.94%로 나타났다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. yellow layer cake 부피는 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였고, 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 색도 L값과 a값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 감소하였고, b값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 b값은 증가하였다. 수분 손실량은 대조구가 가장 높았으며 밀감 분말의 첨가량이 증가할수록 점점 감소하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 저장 중 밀감 분말을 첨가한 yellow layer cake 조직감의 탄성은 감소하였다. 관능평가에서는 맛과 향미에 대한 기호도의 경우 대조구보다 9% 밀감 분말의 첨가구가 높게 나타났다.

• 대한지역사회영양학회지
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• 제26권5호
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• pp.350-362
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• 2021

Objectives: This study investigated an association between sugar-sweetened beverage (SSB) intake and the dietary quality of adults in Deagu, Korea. Methods: A questionnaire survey was conducted in 1,022 adults aged 19 ~ 49 years (502 men and 520 women) in the Deagu area of Korea. Daily intake of SSB was obtained by the food frequency questionnaire, and the dietary quality was assessed using the nutrition quotient (NQ) for Korean adults. Multiple logistic regression analysis was used to estimate the association between dietary quality and daily intake of SSB in adults. Results: Daily intake of SSB was 463.6 mL/d for total subjects, and the highest intakes were sweetened coffees (192.7 mL/d), followed by carbonated drinks (77.1 mL/d). Higher intake of SSB was associated with higher intake frequency of fast food or sweet and greasy bread, processed beverage, ramyon, eating out or delivery food and night snack, and also associated with lower frequency of water, breakfast intake and nutrition label checking in men or women. Men and women who had a higher intake SSB had significantly greater odds for being in the low grade of NQ (P for trend = 0.0006 for men, P for trend = 0.0007 for women), especially in the moderation factor (P for trend < 0.0001 for men and women). Conclusions: This study showed that high SSB intake was significantly associated with low dietary quality among adults. These study results suggest that nutrition education programs and guidelines should be provided to adults for improving their consumption of SSB and related diets.