• Korean Journal of Heritage: History & Science
• /
• v.33
• /
• pp.274-289
• /
• 2000

Koryo Dynasty has greatly effected the meat eating practice in Korea. And by focusing on this period, this paper has in vestigated how this practice influenced and effected our meat eating culture. The 'Orders to Prohibit Butchery' written on Koryo's history books were to encourage stockbreeding rather than to follow the Buddhist policy they followed. By encouraging stockbreeding, they wanted to promote the usage of cattle in farming and thus increasing agriculture industry as a whole. Nonetheless, records show that hunting was permitted to a certain degree. And this allowed the civilians to depend their meat supply from hunting and for the fire field farmers to capture wild animals that harmed their crops. Moreover, through 'Kiwujae' (Kiwujae - a shamans service to pray for rain / ritual (praying) for rain.), we could see that earlier part of Karyo's rituals and ceremonies followed the Buddhist tradition while the latter followed the Shamanism tradition. Perhaps this was the result of allowing 'meat' for the service offerings. As Shamanism could be considered as a religion that allowed 'meat', prevalence of Shamanism was promoting meat-eating at mess(after these rituals and ceremonies that offered food (meat inclusive) to their guardian or god, the civilians would dine together.). In relation, this public eating practice slowed down the progress for storage technique. Therefore, meat-eating was developed through public and mass dining rather than through the form of family or private. On this account, we can safely regard meat-eating practice as a 'public event'. On the other hand, the history of castration is not so long in Korea. And the purpose of such practice was to use the stock for farming rather than to yield high quality meat. It is known that Mongol in Koryo period has greatly influenced meat cooking in Korea. And the exemplary dish is the 'tang' (tang - kind of soup. However less creamy, clearer broth and with more ingredients than soup.). However, the tang we ate in everyday life had the same cooking method as the tang we offered for services. Moreover, since we did not use castrated animals for our offering as the Mongolians, we must not have been greatly influenced by them. But if so, perhaps the influences would have been limited to the nobility.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.2
• /
• pp.111-119
• /
• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Korean Journal of Community Nutrition
• /
• v.8 no.6
• /
• pp.876-888
• /
• 2003

The aim of this study was to compare the dietary patterns and behaviors of university students according to their type of residence. The subjects consisted of two thousand two hundred fifty students from Wonkwang University. They were divided into three groups : those who live in their family homes (393 men, 392 women) ; those who live in university dormitories (371 men, 401 women) : and those who live in houses with cooking facilities (345 men, 348 women). This cross-sectional survey was conducted using a self-administered questionnaire. The nutrient intake data collected from a three-day recall were analyzed using the Computer Aided Nutritional Analysis Program and the diet quality was estimated using the Nutrient Adequacy Ratio, Mean Adequacy Ratio and Index of Nutritional Quality. The results showed that the mean daily intakes of calcium were lower than the Korean Recommended Daily Allowance (RDA) in all groups. There was a significant difference in the nutrient intake, dietary quality and dietary behaviors of the three groups. The nutrients intake and dietary quality of the men were poorer than those of the women in all three groups. The subjects living in dormitories and houses with cooking facilities seemed to have lower levels of nutrient intake and dietary quality. However, the concern about nutrition and interest in health information was higher among those living in dormitories and houses with cooking facilities than among those living in their family homes. Male students living in houses with cooking facilities had more dietary problems than students living in their family homes or in dormitories possibly because they might have had a lower ability in meal management. These results suggest that the type of residence affects the nutrient intake levels, and dietary quality of university students in Iksan. Nutritional education is essential if university students are to practice optimal nutritional habits, including the eating of well-balanced diets and selecting of foods of high quality. Therefore, nutritional education for university students is needed so as to improve their health and a nutritional education program should be developed to meet the various needs of these students.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.13-24
• /
• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

• Journal of the Korean Home Economics Association
• /
• v.35 no.2
• /
• pp.147-157
• /
• 1997

It attempted to determine the effect of various thawing methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature, on the quality of frozen cooked rice using Nongan variety of rice. These effects were analysed at three different periods-after 10 days, 30 days and 90 days. It conducted a physico-chemical analysis(moisture content, dehydration rates, color value and texture) and sensory evaluation o the frozen-thawed cooked rice. The study showed that there were no significant differences on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage of 90 days. However, the thawing method of pressure cooking caused high moisture content and decrease in hardness on the cooked rice, the desirability for the rice didn't diminish compared with the cooked rice just after cooking. the quality characteristics of the cooked rice after frozen-thawing by conventional cooking and microwave heating were similar with that of the cooked rice just after cooking. thawing at room temperature caused a significant decrease in quality characteristics.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.1
• /
• pp.166-174
• /
• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• Korean Journal of Community Nutrition
• /
• v.18 no.1
• /
• pp.11-24
• /
• 2013

This study was conducted to provide basic data for development of a dietary education textbook and guidebook by investigating and analyzing eating behavior, nutrition knowledge and educational needs in elementary school students. Most of the subjects were eating three meals a day (71.5%) and breakfast (75.3%). The percentage of students who consumed proper amount of meals (49.2%) was low. The percentage of students consuming salty food and fatty foods was 28.6% and 42.1%, respectively. The consumption of meat, fish, egg, bean and tofu was high, while the consumption of vegetables, fruits and seaweed was low. The percentage of students consuming processed food was high, but the percentage reading nutrition labels (34.9%) and hazard analysis critical control point (HACCP) mark (26.9%) when buying processed foods was very low. Total scores of eating behavior and nutrition knowledge were significantly higher in female students than in male students (p < 0.05-p < 0.001). The desirable frequency of the education was once a week (60.5%). The most preferred educational method was 'experiment and cooking practice' (40.1%). The students wanted dietary information as 'cooking' (39.0%). As a result of this study, many problems were found in the eating behavior of students and nutritional knowledge was observed to be low as well. On the other hand, the demand for dietary education was very high. The findings of this study suggested the need for developing dietary education programs in order to encourage proper eating habits of students.

• Journal of the Korean Home Economics Association
• /
• v.44 no.10
• /
• pp.67-77
• /
• 2006

This study was performed investigate eating behaviors and their association with obesity in Korean elderly people. A total of 9,408 (male 4,487, female 4,921) Korean adults aged 40 to 69 years were interviewed and examined from May 2001 to Feb 2002. The subjects were classified into 4 weight status groups based on body mass index (BMI, $kg/m^2$): under weight, BMI<18.5; normal, $18.5{\leq}BMI\leq24.9$; overweight, $25.0{\leq}BMI\leq29.9$; obesity, $BMI\geq30.0$. Anthropocentric parameters, eating behavior, and preference of cooking method and taste were examined. In male, distribution of weight status by BMI was under weight 2.4%, normal 58.1%, over weight 36.7%, obesity 2.8%. As the BMI increased, the rate of skipping meal, snacks, and eating out were increased and the rate of eat alone was decreased. When compared according to the weight status by BMI, the frequency of the steamed, roasted, fried, seasoned, and soup intake rates were increases in the cooking methods and preference of greasy taste was increased by degree of obesity. In female, distribution of weight status by BMI was under weight 1.4%, normal 52.8%, over weight 38.6%, obesity 7.2%. There were differences in the rate of eating out, snacks, the frequency of fried food intake rates, and preferences of salty, hot, greasy taste according to the weight groups by BMI. In this results, we suggests that keep regular meal and keep away from the high-fat, salty, stimulative foods for prevent and administer the obesity in Korean adults meal and female.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.644-649
• /
• 1996

The purpose of this study was to investigate the relationship between physicochemical properties and optimum amount of added water for cooking in the preparation of Korean cooked rice (bab). Seven different kinds of rice samples were tested for their chemical and physical properties in relation to the eating quality after cooking with various amounts of water added. The amylose content and water content of rice did not show significant correlation with the amount of added water for optimum cooking. The width of rice kernel, expansion ratio, amylogram maximum viscosity showed significant correlation with the optimum ratio of added water for cooking.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.240-253
• /
• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.