• Journal of Nutrition and Health
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• 제24권5호
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• pp.469-476
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• 1991

속초시에 거주하는 6개월에서 20개월 사이의 영유아 170명(남아 98명, 72명)을 대상으로 1991년 3월 25일에서 4월 5일 사이에 영유아들의 어머니들에게 설문지로 이유실태를 조사한 결과는 다음과 같다. 어머니의 학력수준은 79.4%가 고졸 이상이며 주부가 69.4% 직장근무 17.1%, 부업 및 시간제 근무가 13.5% 이었다. 영유아의 이유이전의 수유방법은 모유영양이 40.0%, 인공영양이 44.1% 및 혼합영양이 15.9%이었다. 모유의 수유기간은 최고 18개월까지로 나타났으며 인공영양아를 제외한 대상자중에서 평균 수유기간은 6.3개월 이었다. 이유의 시작시기는 대상자 전체가 2개월에서부터 12개월로 평균 5.6개월이었으며, 이유의 완료시기는 전체가 6개월에서부터 12개월로 평균 11.4개월 이었다. 제일 먼저 먹인 이유식은 과일 쥬스류가 전체의 78.2%이었다. 식품의 종류별로 이유식의 사용빈도에서 대상자의 75.9%가 곡류를 자주 사용한다고 하여서 당질위주의 이유식이 이루어 졌으며, 육어류와 채소의 사용빈도는 낮았다. 시판이유보충식의 사용여부는 주 3회이상 사용하는 경우가 44.7% 이었으며 대개가 분말 및 액상형태인 제품이었다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.762-769
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• 2009

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

• 한국식품조리과학회지
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• 제1권1호
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• pp.82-93
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• 1985

An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7%, supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4%, "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9% 6. Ra Myun and noodle occupy the highest Percentage of young females by 79.3% ; Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer"by 50~75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1, 000~2, 000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3, 694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary' forms 36.7%, "expensive in prices" 26.1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle: young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibin Bab: men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab : women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1, 000 wons, while their energy ranges from 407 to 745 kcal, Protein from 14.2 to 30.3g. On the other hand, the Price of western food averages to 1, 900~2, 500 wons, while its energy ranges from 1, 061 to 1, 129 kcal, proteio from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.s revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.511-529
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• 2007

This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.

• 한국식생활문화학회지
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• 제13권1호
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• pp.19-26
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• 1998

본 연구는 김치첨가용 수산부재료(젓갈류 포함)의 사용현황과 문제점, 개선방향 등을 조사하여 수산물 첨가김치의 과학적 제조기술 및 산업화를 위한 김치조미료 개발을 위한 기초자료로 이용코져 실시하였다. 조사대상자는 주로 $30{\sim}50$세 연령대의 가정주부였으며 가족형태는 핵가족 형태로 월평균소득이 $100{\sim}200$ 만원대의 중간소득층이었다. 김치의 기호도는 조사대상자의 65.3%가 매우 좋아 하는 필수식품으로 아직은 우리나라 부식으로 중요한 위치를 차지하는 것으로 나타났다. 그러나 매일 먹지 않아도 크게 불편하지 않다 6.0%, 싫어한다 0.5%로 나타나 향후 상용식품으로서의 김치의 입지가 변할 것으로 생각된다. 김치를 담글 때 젓갈과 수산물을 첨가하는 이유는 김치의 맛과 냄새를 좋게 하기 때문에, 김치의 영양가를 높여주기 때문에가 각각 79.5%와 54.2%로 나타났으며 첨가하지 않는 이유는 주로 맛과 냄새를 좋지 않게 하기 때문에, 젓갈이 위생상태가 불안해서, 김치를 오래 저장할 수 없기 때문에가 각각 13.5%, 1%, 12.8% 로 나타났다. 김치첨가용 수산부재료중 가장 선호하는 젓갈은 멸치젓(84.9%)과 새우젓(69.1%)이었으며 가장 선호하는 수산물(해조류 제외)은 생굴(76.4%)과 작은 생새우(54.7%)이었고 가장 선호하는 해조류는 청각(58.8%)으로 나타났으나 수산물(해조류 제외)을 사용하지 않는다가 15.3%로 해조류를 사용하지 않는다가 31.4%로 나타났다. 김치의 국제적 발전을 위해서는 대부분의 응답자가 한국김치의 식품학적 특성을 살리되 풍미를 국제감각에 맞도록 발전(86.5%)시키고 위생적 안정성 확보가 가장 중요하다(50.9%)고 응답하였다.

• 한국식품영양학회지
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• 제28권2호
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• pp.228-240
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• 2015

This study was conducted to investigate the dietary and other factors affecting bone mineral density (BMD) in older Korean women. A total of 340 women aged 65 to 74 were recruited from the Kugoksoondam area (Kurye, Goksung, Soonchang and Damyang counties), known as the longevity-belt region in Jeonla province, Korea. They were categorized into two groups according to bone status by T-score : a nonosteoporotic group and an osteoporotic group. Demographic characteristics were collected, as well as information on physical measurements, blood tests for biochemical indicators, health status health-related life style, dietary behavior, favorite food groups, nutrient intake and mini nutrition assessment (MNA). The results are as follows: The mean age of 185 nonosteoporotic women was 69.6 years and that of 155 osteoporotic women was 70.9 years (p<0.001). The mean T-score of the nonosteoporotic group was $-1.5mg/cm^3$ and that of theosteoporotic group was $-3.2mg/cm^3$ (p<0.001). Height and body weight in the nonosteoporotic group were significantly higher than in the osteoporotic group (p<0.001, respectively). There was no significant difference in BMI, although the BMI in the nonosteoporotic group was slightly higher. Waist and hip circumferences in the nonosteoporotic group were significantly higher than in the osteoporotic group (p<0.01, respectively), and the mid upper arm and calf circumferences were also significantly higher than in the osteoporotic group (p<0.001, p<0.01, respectively). The 5 m walking ability was significantly superior compared to the osteoporotic group. Serum levels did not show any significant differences between the groups and were within normal range. The serum total protein, albumin and Insulin-like growth factor (IGFs) levels of the nonosteoporotic group were significantly higher than those of the osteoporotic group (p<0.05, p<0.05, p<0.001, respectively). IGF was 104.7 ng/mL for the nonosteoporotic group and 88.1 ng/mL for the osteoporotic group. Physical activity and appetite in the nonosteoporotic group were significantly higher (p<0.01, p<0.05, respectively). The favorite food groups of the nonosteoporotic group comprised more meats and fish than those of the osteoporotic group (p<0.05, respectively). Nutrient intake was not significantly different, with the exception of niacin intake (p<0.05), but the nutrient intake of the nonosteoporotic group was slightly higher than that of the osteoporotic group. The niacin intake of the nonosteoporotic group and the osteoporotic group were 11.4 mgNE and 10.0 mgNE, corresponding to 103.6% and 90.9% of the Korean EAR, respectively. The MNA score of the nonosteoporotic group was significantly more favorable than for the osteoporotic group. In conclusion, it is necessary to maintain adequate body weight and muscle mass. Habitual physical activity may have a beneficial effect on BMD for older women. Dietary factors, such as meat and fish, higher intake of niacin rich foods and nutrient status for older women also appear to have favorable effects on bone mineral density.

• 한국식품영양과학회지
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• 제24권5호
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• pp.758-764
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• 1995

어린이들이 좋아하는 기호성 김치를 개발하기 위한 기초작업으로 부산시내 공, 사립 국민학교 2, 4, 6학년에 재학중인 1,100명을 대상으로 김치 선호도에 대한 설문조사를 실시하였다. 조사대상 국민학생의 68%가 김치를 좋아한다고 응답하였으나 국민학생들이 좋아하는 반찬들(계란말이, 단무지, 김구이, 햄.소시지.미니돈까스, 콩나물무침, 호박나물, 장조림 등) 중에서의 김치의 선호도(17.6%)는 햄.소시지.미니돈가스(54.7%)에 이어 2위를 차지하였으나 그 선호 정도는 상당히 낮아 실제적인 선호도와는 차이가 있는 것으로 나타났다. 김치의 매운맛은 국민학생들이 김치를 가장 싫어하는 이유인 동시에 김치를 가장 좋아하는 이유로 나타나 김치의 특성을 대표하는 맛으로 생각되었다. 국민학생들이 선호하는 김치의 종류는 배추김치, 깍두기, 물김치, 총각김치, 오이김치 순이었다. 김치 담금 재료 중에서는 배추를 가장 좋아하고 생강, 마늘, 파, 젓갈 등 강한 냄새를 내는 것을 싫어하는 것으로 나타났다.

• 한국식품영양학회지
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• 제27권5호
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• pp.940-955
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• 2014

The purpose of this study was to compare the degree nutrient intake, health status and other characteristics of females aged 65 years and over in a longevity area according to family arrangement. For analysis, 585 female elderly were recruited from the Kugoksoondam area (Kurye, Goksung, Soonchang and Damyang counties), known as the longevity-belt region in Jeonla province, Korea. The subjects were categorized into three groups according to family arrangement (living alone, living with spouse only and living with family). Demographic characteristics were collected, as well as information on physical measurements, blood tests for biochemical indicators, health status and health-related life style, dietary behavior, favorite food groups, consumption frequency of food groups, nutrient intake and mini nutrition assessment. In the group living with their spouse only, the highest education, physical activity, diverse food intake, frequency of eating meats and fish, energy and nutrients intake, and score on the mininutrient status assessment (MNA) were found to be significantly favorable factors. Taken together, these results demonstrated that the group living with their spouse only had relatively superior nutrient intake and the quality of diet. In contrast, the group living alone showed the lowest self-rated economic status, diversity of food intake, and physical activity, with the highest frequency of drinking, smoking and regular exercise for almost everyday compared with the other groups. On the other hand, those living with family demonstrated the lowest intake of supplements or functional foods, and levels of hemoglobin hematocrit MCH, but the highest HBA1c and blood sugar. Therefore, the group living with family was assumed to be at risk of anemia and diabetes. These results could be useful to plan effective strategies to increase the health-life expectancy of Korean elderly people living in rural areas, according to family arrangement.

• 한국식생활문화학회지
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• 제25권4호
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• pp.389-399
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• 2010

This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by selfadministered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p<0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, -0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p<0.05), animal fat (p<0.05), fiber (p<0.05), animal Ca(p<0.05), animal Fe (p<0.001), Zn(p<0.05), vitamin B1 (p<0.05) and niacin (p<0.05) were significantly different between the two groups, and mean serum levels of SGOT (p<0.01), SGPT (p<0.001), ${\gamma}$-GTP (p<0.001), triglycerides (p<0.01), total cholesterol (p<0.05) and hematocrit (p<0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p<0.05) and night-time meals (p<0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.

• 한국식품영양학회지
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• 제25권1호
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• pp.9-16
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• 2012

국내산 고추를 이용하여 미국인의 입맛에 맞는 고부가가치 액상 소스를 개발하기 위해 고추 케찹을 제조하였다. 국내산 고추 케찹은 토마토 페이스트(37.5%), 설탕(14.8%), 식초(14.1%), 고추 퓨레와 고춧가루(14.1%)를 주성분으로 하였고, 그 외 허브류, 올리고당, 매실엑기스, 청주, 레몬즙 등을 첨가하여 제조하였다. 고추 케찹의 이화학적 성분 분석 결과, 수분함량 $59.61{\pm}0.28%$, 조단백 함량 $2.18{\pm}0.11%$, 조지방 함량 $1.99{\pm}0.04%$, 조회분 함량 $9.26{\pm}0.13%$, 조탄수화물 함량 $26.97{\pm}0.48%$, 환원당 함량 $35.19{\pm}0.97%$, 염도 $3.04{\pm}0.04%$, 산도 $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, 당도 $36.3{\pm}0.14\;^{\circ}brix$로 미국산 경쟁 제품보다 조탄수화물, 환원당 함량은 높았고, 회분함량, 산도, 염도는 낮았다. 외국인을 대상으로 한 관능검사 결과, 국내산 고추 케찹은 미국의 유명 케찹 회사의 제품보다 단맛과 짠맛이 약하고, 매운맛은 비슷하다고 평가되었다. 기호도 조사에서는 국내산 고추 케찹이 미국 고추 케찹보다 높은 기호도를 보였다. 따라서 본 연구에서 개발한 고추 케찹은 외국인의 입맛에 적합한 것으로 나타나, 해외 시장에 적극적으로 대처할 수 있을 것으로 보이고, 국내산 고추의 새로운 가공식품으로 서의 가치가 있는 것으로 판단된다.