• 한국식생활문화학회지
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• 제14권5호
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• pp.517-527
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• 1999

The health, anthropometry, food habits, food intake frequency and nutrition intake of 747(219 men and 528 women) elderly people living in Inchon were investigated. Mean BMI, WHR, triceps skinfold thickness, BIA, blood pressure of the subjects were 23.4, 1.0, 15.6mm, 28.6%, 137.5/78.8mmHg in men and 24.9, 0.87, 22.6mm, 36.2%, 130.8/73.8mmHg in women respectively. Over the half of the subjects perceived themselves unhealthy and 86.2% of the elderly suffered from one or more illness. Ratios of the smoking and the drinking elderly were 40%, 43% in men and 12%, 11% in women. The major reason to stop smoking or drinking was the concern about their health. Food habit score of the subjects was relatively high (14.45/18.0) but food intake frequency score were relatively low (21.18/33.0) except the food groups of cereal & grain, white vegetable and sweets. The foods consumed by the elderly were very limited in quality and also in quantity. The daily intakes of calorie, protein, iron, vit. B1, niacin and vit. C were less than 2/3 of RDA and the amounts of calcium, vit. A and vit. B2 consumption were less than 1/2 of RDA.

• 한국식생활문화학회지
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• 제29권6호
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• pp.659-667
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• 2014

Fruits are good sources of vitamins, minerals, fiber, and phytochemicals, which are known to reduce serum lipids, oxidative damage, and blood pressure as well as improve blood glucose control. The purpose of this study was to estimate nutrient quality indices of fruits by carrying out a critical analysis of pre-existing methods according to their nutritional compositions. Four methods were used to assess the nutrient indices of 26 fruits, which are frequently consumed by Koreans based on the fourth Korean National Health and Nutrition Examination Survey (2009). Naturally nutrient rich score (NNR), nutrient rich food (NRF), nutrient adequacy score (NAS), and nutrient density score (NDS) were used to calculate nutrient quality indices. The Korean Nutrition Society Food Composition database of fruits based on 100 g edible portions was used. The algorithm of each method included the mean percentage of daily values (Dietary Reference Intakes for Koreans, 2010) for particular nutrients based on consumption of 1,900 kcal/day. The relative score indicated that strawberries, kumquat, and lemon had high nutrient quality indices. In addition, mango, lemon, persimmon, strawberry, apricot, and tangerine fruits are rich in antioxidant nutrients such as ${\beta}$-carotene, vitamin C, vitamin E, and selenium. However, scores of nutrient quality indices did not imply that higher scores of particular fruits are superior. We suggest moderate seasonable consumption a variety of fruits. Our results can be used as a reference for consumers when they choose fruits.

• Food Quality and Culture
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• 제2권2호
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• pp.80-84
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• 2008

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographic characteristics, snacking patterns, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

• 한국식생활문화학회지
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• 제19권6호
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• pp.630-639
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• 2004

Korean households' expenditures on foodservices are on the steady increase. This paper aims to examine the foodservice expenditures of salary and wage earners's households by income decile group. This is analysed through comparing foodservice expenditures with private education expenditures because households' expenditures are likely to be weighted in favor of eating-out rather than private education. We also model the consumption function in terms of income and price, examining the responsiveness of private education demand and eating-out demand to changes in income and price using econometric methods such as regression, rolling regression and impulse response. This paper show that foodservice demand increases more than the private education does in the long-run. The result indicates that households are likely to evaluate the desire for foodservice more important than private education contrary to our expectations in the long-run. The impulse response analysis, however, suggests that households tend to increase private education expenditures rather than eating-out expenditures in the short-run.

• 한국식생활문화학회지
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• 제1권3호
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• pp.219-229
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• 1986

The consumption of meat processing products in was creased in Korean recently. Morever the demand of tasted meat processing products being gradual increase in general tendency, and so we expect that in the continuing of westernizing for food life and universalizing of urvanism, the demand of meat processing products. In order to improve the marketing strategies for the meat processing industries, consummeris particular behaviors were analyzed as for consummer's recognition, recognition of problem, the evaluation of substitutional proposal, the decision of purchasing intention an purchasing behavior and the evaluation of post-purchasing to the meat processing products.

• 한국식생활문화학회지
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• 제12권4호
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• pp.419-421
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• 1997

Washing water volume of rice for cooking and rice weight for one person per meal in one household were surveyed for confirming pollution by the washing water and total losses by rice washing procedures. The mean size of a family was 4.64 persons and the mean consumption weight of rice per capital per meal was 138.43g. It is used 0.782 L of water for washing the rice per capital share. The washing water of rice was composed of 0.32% of total solid, 0.11% of soluble solid and 1.65% of solid loss to rice, and COD and BOD of it were 2.400 and 3.564 ppm respectively. Based on total population in Korea, 41 miliion, excepting age below 4, total cost for washing water of rice summed up about 1,495 billion won including 8.8 billion won for tap water cost, 11.7 billion won for waste water treatment, and 129 billion for solid loss of rice.

• 한국식생활문화학회지
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• 제19권1호
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• pp.12-29
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• 2004

This paper tried to identify recognition and historical background about western table decoration. For the study, the documentary study would be accomplished. the range of time was during Renaissance, Baroque, Rococo, and Neo-classic period, and the range of space was among Italy, France, and England. Styles for example architectures, interior designs, arts, and sculptures represented their own period, and had great influences on eating habits, and the eating habits would be influent on kitchen utensils. As a results of the fact, the structural elements and decoration of table would be showed different characteristics according to periods of time. Today's food cultural trends consisted of consumption, taste, sense, and consumers' demands become diversified, so the paper would be an important data to understand new designs proper for our own modem sense that cope with modem feeling.

• 한국식생활문화학회지
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• 제21권1호
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• pp.51-56
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• 2006

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

• 한국식생활문화학회지
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• 제9권4호
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.