• 한국식품영양과학회지
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• 제17권4호
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• pp.290-304
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• 1988

대구시내 남 녀 중학생을 대상으로 식습관 및 식품에 대한 기호도를 질문지를 통해 조사한 결과 간식내용은 과자류가 18.9%로 가장 많았으며 다음이 과일, 과즙, 아이스크림의 순이었고 간식비는 1일 300원미만이 75.5%였다. 간식비와 간식횟수는 가정의 월수입과 어머니의 학력이 높을수록 높았다. 간식 장소는 집과 학교 매점이 약 80%로서 거의가 건전한 장소에서 행해지고 있음을 알 수 있다. 아침 식사의 결식율은 21.8%로서 비교적 높은편이어서 아침 식사가 전체 영양섭취에 미치는 영향을 고려할 때 식습관의 중요한 문제점으로 지적될 수 있었다. 아침 식사의 형태는 94.2%가 밥이었고 이것은 다른 지역에서의 결과보다 높게 나타났다. 영양제 복용에 대해서는 ‘복용한 적이 있다’와 ‘복용하고 있다’가 50.5%로서 대상자의 약 반수가 영양제 복용을 선호하고 있으며 식사시 영양에 대한 고려 정도는 ‘전혀 고려하지 않는다’가 24.0%가 비교적 높아 부모 및 지도자를 통한 영양교육이 필요하다고 본다. 인스턴트식품의 이용에 관한 조사에서 ‘전혀 먹지 않는다’는 2.8% 뿐으로 대부분의 중학생이 인스턴트식품을 이용하고 있었으며 기호경향은 좋아하는 경우가 72.9%였다 식품섭취 상태진단의 조사에서는 식품섭취 내용점수가 평균 8.3으로 양호한 편이었다. 남자보다 여자가, 가정의 월수입과 어머니의 학력이 높을수록 점수가 높았다. 70가지 식품에 대한 기호도를 5단계 척도법으로 집계한 결과 대상자의 기호경향은 ‘ 대단히 좋아한다’가 전체 식품의 37.3%로서 식품에 대한 수용성이 높았다. 식품별 기호도 순위는 남녀 모두 딸기가 가장 높았으며 마늘이 가장 낮았다. 식품군별로는 과일류가 가장 높았고 어패류가 가장 낮았다.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.355-360
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• 2005

광주광역시 내에 있는 초등학교 주변에서 판매되고 있는 어린이와 청소년들의 선호 식품인 사탕류, 청량음료류, 껌류, 건과류, 빙과류 100품목을 대상으로 고속액체크로마토그래프(HPLC) 동시분석법으로 타르색소 사용량을 분석하여 식품의 안전성 확보를 위한 기초 자료로 활용코자 하였으며 검출되는 허용 타르색소 9종의 분석 결과는 다음과 같다. 1. 종류별 타르색소의 최대 검출량은 사탕류 74.10 mg/100g, 건과류 20.10 mg/100 g, 껌류 35.70 mg/100 g, 청량음료류 5.96 mg/100 g, 빙과류 4.93 mg/100 g 이었으며 사탕류와 껌류가 타르색소 함량이 높은 것으로 나타났다. 2. 제품 품목별 타르색소 검출율은 사탕류 $95.8\%$, 츄잉껌류 $95.2\%$, 빙과류 $73.3\%$, 청량음료류 $72.7\%$, 건과류 $61.1\%$로서 전체적으로 높은 검출율을 보였다. 3. 현재 유통 중인 사탕류, 건과류, 껌류, 청량음료류, 빙과류를 대상으로 한 100품목의 타르색소를 정량한 결과 황색 제4호(Y4), 청색제1호(B1), 적색제40호(R40)가 가장 많이 사용되고 있음을 알 수 있었고 사용량도 높은 것으로 분석되었다. 현재 우리나라의 경우 타르색소에 대하여 사용할 수 있는 식품만이 규정되어 있고 사용량에 대한 기준이 설정되어있지 않으므로 Codex나 EU 등의 국제 사용기준이 검체 종류에 따라 최대 사용량이 50 mg/100 g 이하 이고 대부분의 경우 $10{\sim}30\;mg/100\;g$인 것을 고려해서 우리나라에서도 사람의 선호도를 고려한 최소한의 섭취 범위로 타르색소 사용량에 대한 기준을 설정하는 것이 절실히 요구된다. 이와 더불어서 색소 사용에 있어서의 표시기준관리 및 어린이 등 특수집단에 대한 체계적인 타르색소 섭취량 조사를 실시하고 각 색소에 대한 지속적인 안전성 검토 등 다각적인 관리가 이루어져야 할 것으로 사료된다.

• 한국식품영양학회지
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• 제31권3호
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

• 동아시아식생활학회지
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• 제18권2호
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.

• 한국식품조리과학회지
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• 제15권1호
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• 한국식품영양과학회지
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• 제33권8호
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• pp.1373-1380
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• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• 한국식품영양학회지
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• 제11권5호
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• pp.513-520
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• 1998

A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survey. Seventy five percent of students answered that they like kimchi. They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture the saltly and sweet. Chinese cabbage kimchi (87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi (ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi (leek kimchi), Pa kimchi (green onion kimchi), Kkennip kimchi (perilla leaf kimchi), Godulbaegi kimch (Korea wild lettuce kimchi) and Gat kimchi (Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimchi preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school (14.1%) and college(10.9%) and general cooking education (33%). They preferred to buy kimchi at the Agricultural Cooperative Association (48.5%) or a large kimch factory (32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

• 한국식생활문화학회지
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• 제19권6호
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• pp.620-629
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• 2004

The purpose of this study was to investigate the dietary and the living habits of 606 university students located in the Chonnam area. The subjects included 290 freshmen (47.9%) and 316 undergraduate students (52.1%). This survey was conducted using a self-administered questionnaire. Most students (73.9%) skipped breakfast because of lack of time (65.8%) of the cases. Self-reported eating habits problems were eating irregular meal (52.8%), overeating (21.1%), unbalance diet (13.0%) and skipping meal (7.3%). The type of favorite snack was biscuit (31.8%) and cup Ramyon(31.8%). The weight control was higher in freshmen compared to undergraduate. The rates of smoking in freshmen and undergraduate were 21.0% and 26.6% respectively. The coffee intake and alcohol drinking frequency was higher in undergraduate compared to freshmen. The living habits of undergraduate students were undesirable. Therefore they should have a nutritional program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

• 대한영양사협회학술지
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• 제13권1호
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• pp.1-14
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• 2007

The purpose of this study was to assess students’ preference on set menus served in school foodservice. Questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. The students were asked to assess their preferences on 78 set menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 3,433. Data were analyzed with descriptive analysis, t-test, and one-way analysis of variance. There was no difference between middle and high school students in terms of set menu preferences. On the other hand, there was significant difference between boys' and girls' set menu preferences. Among the seven given set menu groups(rice and soup with side dishes, tangs, rice with toppings, fried rice, western foods, noodles.ddeokguk.dumpling soups, and bibimbaps), boys had higher preference scores for the rice and soup with side dishes, tangs, rice with toppings, and fried rice than that of girls. Fried rice set menus were chosen to be boys’ favorite menus while western food set menus were most preferred by the girls. Rice and soup with side dishes set menus were least preferred by both boys and girls.

• 한국식생활문화학회지
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• 제10권3호
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• pp.147-154
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• 1995

This study was conducted for the purpose of practice of nutrition education and dietary intake for college students. This survey was carried out through a variety of questionnaires by the subjects which consist of 249 male and 208 female college students in Seoul area. The results obtained were summarized as follows; 1. 75% of the subjects lived in their own houses; the monthly personal expenses were $110{\sim}200$ thousand wons. The appetite of the students who answered was normal in general. The pattern of dietary life shows that they take richer food at dinner than lunch and breakfast. 2. At school, 75% of students ate at the school cafeteria. Among several main dishes, rice was the most favorite food. Most of the subjects ate their lunch between 12 and 1 o'clock, and they spend approximately 11 to 15 minutes. Most of the students did not have lunch on time. The students ate lunch irregularly, because of the class schedule and poor appetite. 3. On weekends and vacations, 56% of the students ate lunch prepared by their mother at home. The two main reasons for skipping lunch during weekends and vacations were late breakfast and poor appetite. The frequency of eating out were $3{\sim}4$ times per week, because of social life and convenience of meal. 4. The majority of college students asked for the improvement of meal quality and the choice of menu in school cafeteria.