• 대한지역사회영양학회지
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• 제22권1호
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• 한국식생활문화학회지
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• 제36권6호
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• pp.595-606
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• 2021

Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

• 대한지역사회영양학회지
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• 제18권4호
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• pp.386-401
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• 2013

This study was conducted to analyze traditional aspects of school lunch menus in Korea. We conducted a content analysis of menu-related contents included in guidelines for school lunch programs provided by 16 city and provincial education offices. In addition, the data of 10,495 menus for the third week of December 2010 and March, July, October 2011 from 557 elementary, middle, and high school were analyzed by school grade, area, and province. The results showed that there were no specific and detailed guidelines for menu planning in terms of traditional food culture in most of the guidelines for school lunch programs. However, the basic traditional menu composition was maintained in school lunch menus. The percentage of menus including rice and Kimchi was 97% and 95%, respectively, and that including Korean soup was about 72%. However, the frequency of serving Namul, Korean seasoned vegetable dish, accounted for only about 52% of the menus. The percentage of the menus following the traditional food group pattern including such five food groups as rice, Korean soup, Kimchi, Namul, and optional Korean side dish was only about 35%. The percentage of the menus following the traditional food group pattern excluding Namul from the five food groups accounted for about 30%. The traditional food group score, calculated by allocating 1 point to each of the five food groups was 4.06 out of 5 points on average. Elementary schools and schools in rural area and in Jeolla-do province served traditional menus more frequently. In conclusion, school lunch programs need to consider establishing traditional foods-based standards and relevant guidelines for school lunch, particularly for high schools and schools in urban areas and in some provinces.

• Journal of Nutrition and Health
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• 제9권3호
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• 대한영양사협회학술지
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• 제11권3호
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• pp.286-298
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• 2005

This study aimed to estimate the effect of the home based food supplying program in single living female elderly on the basis of depression, Health and Nutrition Risk Index, dietary attitude and dish consumption frequencies. The Food Supplying Program was carried out for 8 months for 27 single living female elderly from lower income status in Bucheon city. Main supplied foods were consisted with soymilk, vegetables, fruits and fish. The effect of the food supplying program were analyzed for 22 elderly who completed the program (group supplied with food : GSF) compared to the group not supplied with food (GNSF). The results of this study were as follows: Degree of depression estimated with depression score and Health-Nutrition Risk Index were decreased and the scores of dietary attitude and behaviors were increased for GSF after 8 months. However these improvements were not shown in the GNSF. GSF showed significantly increased consumption frequencies in soybean milk, tangerine, stir fried anchovy and yogurt, where as GNSF was observed with the decreasing trend in most of the dishes. In conclusion, home based food supplying program for single living female elderly not only increased the consumption frequencies of some dishes but also improved depression rate, Health and Nutrition Risk Index and dietary behavior concomitantly.

• Food Science and Biotechnology
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• 제17권3호
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• pp.659-663
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• 2008

Different statistical distribution functions were examined to find an adequate distribution function to describe the microbial contamination behavior of a Korean side dish product, seasoned soybean sprouts for different seasons and market groups. The triang distribution was the best for any market groups in winter, while the logistic distribution could describe the microbial contamination in log CFU/g for all the market groups in spring and summer. From parametric bootstrapping based on the fitted distributions, it was found that a normal distribution could describe the distribution of mean microbial count in log CFU/g for all the seasons and market groups. Statistical parameters for each season/market group are presented to estimate the confidence interval.

• 천문학회보
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• 제37권2호
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• pp.234.1-234.1
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• 2012

The largest array SKA (Square Kilometre Array) project was proposed by astronomers from 10 countries, and first coordinated by the LTWG (Large Telescope Working Group) formed at the General Assembly of URSI (International Union of Radio Science) in 1993. It enters the pre-construction phase (2012-2015), towards the 10% SKA construction (2016-2019) called SKA1 and the rest of SKA (2019-2023) called SKA 2, under the leadership of the SKA Organisation (SKAO) established on November 23, 2011. I will review the Chinese participation in the SKA project at national, regional and global levels in the past two decades. During such a Long March to the SKA, a number of national Megascience projects have taken root and have been (are being) successfully constructed, with costs at the 100 M US dollar level, including the largest dish FAST (Five-hundred meter Aperture Spherical Telescope), which can be seen as a forerunner of the KARST (Kilometre Area Radio Synthesis Telescope) project, being as one of the two LDSN (Large Diameter Small Number) concepts for realizing the SKA. A close look at the FAST project gives an impressive snapshot of the construction phase in China.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.491-497
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• 2003

The use of both an Alpha Hydroxy Acid, Citric Acid, and a Skin Moisturizer, Glycereth-26, formulated into a hand dishwashing detergent have been shown to be synergistic in their effects on certain skin health parameters. Each ingredient was evaluated alone and together in a hand dishwashing detergent via a 9-week use test. Panelists washed dishes using the sponge method commonly used in Asian markets and a 1:7 dilution of the concentrated dish detergent. Panelist's hands were evaluated initially and at 3-week intervals for nine weeks. After nine weeks panelist's hands showed significant improvements in Moisture Absorption and Transepidermal Water Loss (TEWL). A synergistic effect on TEWL was found between the AHA and the Moisturizer. These effects, showing an improvement in the condition of the panelist's skin are impressive, particularly since they were observed from a dishwashing product that is highly diluted and at near neutral pH during the washing process.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.417-423
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• 2003

The use of both an Alpha Hydroxy Acid, Citric Acid, and a Skin Moisturizer, Glycereth-26, formulated into a hand dishwashing detergent have been shown to be synergistic in their effects on certain skin health parameters. Each ingredient was evaluated alone and together in a hand dishwashing detergent via a 9-week use test. Panelists washed dishes using the sponge method commonly used in Asian markets and a 1:7 dilution of the concentrated dish detergent. Panelist's hands were evaluated initially and at 3-week intervals for nine weeks. After nine weeks panelist's hands showed significant improvements in Moisture Absorption and Transepidermal Water Loss (TEWL). A synergistic effect on TEWL was found between the AHA and the Moisturizer. These effects, showing an improvement in the condition of the panelist's skin are impressive, particularly since they were observed from a dishwashing product that is highly diluted and at near neutral pH during the washing process.

• 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.