• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.344-351
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• 2015

The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many options. The respondents generally preferred porridge, steamed stuffed dumplings, noodles and other options that are relatively convenient. Korean foods such as bulgogi, samgyeopsal, tteokbokki and bibimbap generally enjoyed a high degree of recognition and preference. This study selected bulgogi, jeyukbokkeum, dakgalbi and japchae as the stuffings for steamed dumplings and an evaluation of sensory attributes including saltiness, sweetness, spiciness, and gravy was conducted using 30 professionals. Relatively high scores were recorded in all aspects. Compared with the reference product, the dumplings with Korean food stuffing achieved higher scores. As a new development and attempt, the steamed dumplings with Korean food filling evaluated during this test demonstrated feasibility and enormous market potential. The study provides a new direction and reference value for the Chinese breakfast market and for the penetration of Korean food into the Chinese market.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• The Journal of Korean Society for School & Community Health Education
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• v.12 no.1
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• pp.59-70
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• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.147-159
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• 2015

White rice consumption, a staple food for the Korean influence the other food consumption and nutrition balance. The aim of this study was to investigate the association with rice consumption based dietary intake and muscle mass for the Korean elderly who are easily in mal-nutrition. A total of 1,433 subjects (658 male and 775 female) 60 years or older from the fifth Korea National Health and Nutritional Examination Survey 2010 participated in this study. One of the findings was that there was association white rice consumption and marital status (single/with/without spouse) as well as education for men. Other interesting finding was the member of highest white rice consumption group showed higher muscle mass in both sexes. The other finding was that the more white rice consumption group showed the less meat consumption as well as the less consumption of other grains, noodle & dumpling, and flours & bread in both sexes. We found the significant association between white rice consumption level and muscle mass and several metabolic syndrome related factors in the elderly. But the association with white rice consumption and glucose metabolism related factor had not shown consistently.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.663-675
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• 2020

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. Methods: The dishes were divided into 3 groups, namely home, restaurant and school food. We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. Results: The proportion of sodium content in the liquid component of SBD were 65.2%-66.7% in soup, 49.8%-61.2% in stew, 48.7%-56.7% in noodle/dumpling, and 43.7%-73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. Conclusion: The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately. Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.379-389
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• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.