• 한국식생활문화학회지
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• 제8권3호
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• pp.275-287
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• 1993

An ecological survey of food and nutrition was conducted in April and May, among 278 children, 6 to 12 years old, of the Youido elementary school, which offers no school lunch program, and is situated in Youido delta of Han River side of Seoul, known as the location of one of the socioeconomically high groups; Eighteen percent and 18.3% of subjects were proven to be overweight and obese, respectively. With regard to frequency of skipping breakfast, 28.4% of the subjects skipped breakfast often and 2.5% of subjects skipped breakfast every morning. Obese children showed good appetite and the time consumed for eating was shorter than those of normal or overweight children. Most serious anxiety among the mothers for those children was food habit of `eating rapidly' and `overeating'. Another striking observation was that 14.4% of the subjects ate only one side-dish with boiled rice, and such a pattern was more often found in the normal or slim group. Most of the subjects had their snacks after being back in home from school. Thirty-one percent of the children had snacks when they felt hungry, 69% had snacks for various reasons such as `habitually', `for unwinding', and `mother gives me snacks'. Thirty-eight percent of the boys and 19% of the girls had physical exercise everyday and overweight and obese children got exercise more frequently. But the time consumed for exercise was much more shorter than that of normal subjects. Most of the children liked fruits, meats, and biscuit, in contrast, lowest preferency was for vegetables, fermented fish products, and boiled rice mixed with other grains. Obese children experienced more kinds of food than normal or slim group. The study found that habits of overeating due to good appetite and eating rapidly were recognized as one of dominant reasons causing obesity among children. On the other hand, serious dietary problem of children of normal or slim group was eating less variety of food. Active nutrition education for both children and mothers will be recommended with joint participation of teachers.

• Archives of Pharmacal Research
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• 제20권4호
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• pp.313-317
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• 1997

Twenty seven plant extracts were selected on the basis of ancient literature search for rheurnatoid arthritis or similar syndrome. Methanol extract of each plant was prepared and administered orally to rats everyday at a dose of 200 mg/kg/day. Experimental arthritis was induced by subplantar injection of heat-killed Mycobacterium butyricum to right hind paw of rats. This treatment provoked swelling of the treated paw in two phases, acute primary swelling and secondary arthritic swelling. An inhibition of secondary swelling was considered to be antiarthritic activity. Several plant methanol extracts such as Akebia quinata (caulis), Ephedla sinica (herba) and 5ophorae subprostratd (radix) were found to show significant inhibitory activity against secondary swelling at the dose tested. Our results strongly suggested an antiarthritic potential of these plant extracts.

• 한국잡초학회지
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• 제13권4호
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• pp.195-202
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• 1993

The benefits of pesticides in improving the food quantity and quality requirements for an increasing world population are significant, and they can be described in agronomic, economic and social terms. The risks are assessed from the hazards which are likely to occur in practice ; the hazards are defined by the toxicity of the pesticide to non-target organisms at various exposure levels. There are ways of reducing the risks (mainly by reducing exposure in practice) and improving the benefits of pesticides ; these are known as risk management and benefit management respectively. The overall risk-benefit assessment is facilitated if each component can be expressed in financial terms, but it must be made nationally or locally on a sound technical basis against the prevailing agronomic, socio-economic and political circumstances. Paraquat is used to illustrate the risk-benefit assessment process in general terms, and the conclusion is that the benefits greatly outweigh the risks. It is important to keep the risks of pesticides in perspective with those associated with other naturally occurring chemicals in our diet and with other everyday aspects of life. In an overall context, the pesticide risk is small.

• Environmental Engineering Research
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• 제23권3호
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• pp.229-241
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• 2018

Microalgae are likely to become a part of our everyday diet in the near future as they are considered to be rich in proteins, carbohydrates, and high density lipoproteins. They will play a pivotal role in the food cycle of many people around the globe. Use of microalgae in treating wastewater is also one of the disciplines which are luring researchers as this contributes to a sustainable way of exploiting resources while keeping the environment safe. In addition, microalgal biomass also has the potential to be used as a feedstock for producing biofuel, bio fertilizers, pharmaceuticals, nutraceuticals and other bio-based products. This review presents the different value-added products obtained from microalgal biomass and the applicability of these products commercially.

• 대한지역사회영양학회지
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• 제12권1호
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• pp.13-24
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• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

• 한국지역사회생활과학회지
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• 제18권3호
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• pp.481-491
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• 2007

The purpose of this study is to find out how important providing nutrition education to young students is. The study is based on the assumption that students' food behavior, nutrition knowledge and cognition of body image, weight control and nutrition education are considerably influenced by gender. A total of 495 students (249 boy and 246 girl students) were surveyed in one middle school located Siheungsi, Gyeonggido. The average height and weight of the boy and girl students are 164.6 cm, 54.4 kg and l58.5cm, 47kg, respectively. According to average BMI, the boy students($20.0kg/m^2$) are in the normal state. However, the girl students($18.2kg/m^2$) are underweight. For the status of meal intake, 52.4% of the students took breakfast everyday. Female students had dinner with lower intake frequency than males(p<0.05). For snack intake, the kinds of snack differ according to gender(p<0.05); more milk for male and more fruit for female students. The scores of dietary behavior based on Mini Dietary Assessment were 21.5/30 for male and 21.3/30 for female students. The nutrition knowledge scores of 4.6/10 for male and 4.6/10 for female students were not significantly different according to gender. The score of dietary behavior is based on Mini Dietary Assessment. The survey shows that in terms of the experience of weight control, 35.5% of the girl students have made an effort to watch their weight and 21.8% of the boy students have tried controlling their weight(p<0.0001). It turns out that the students who have been provided nutrition education are more satisfied with their body shape than those who have never been provided nutrition education(p<0.05).

• 한국식품영양학회지
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• 제26권2호
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• pp.155-162
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• 2013

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, 'like (47.2%)', 'fair (30.7%)', and 'dislike (22.1%)' were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, '1~2/week (44.9%)', '3~4/week (33.7%)', and 'everyday (10.2%)' were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), 'crustacea (4.34)', 'mollusk (4.21)', and 'processed food (4.11)' were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of 'grilling' and 'frying' seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of 'sometimes' than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, 'improvement of taste (39.3%)', 'various kinds of seafood (20.1%)', and 'variable cooking methods (18.5%)' were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

• 한국식생활문화학회지
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• 제22권3호
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• pp.373-381
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• 2007

The elderly population in Korea is growing rapidly and their nutritional status is not acceptable. Data were collected from the self-administered questionnaire of 495 free living elderly, over 65years old, in Korea to asses the intake and consumption pattern of milk and dairy products. The questionnaire contains demographics, health related characteristics, and perception on milk, and consumption behaviors of milk and dairy products. Most of the elderly subjects understood that milk is good foods in terms of nutritive value and health. And 67% of the subjects satisfied with the sanitation status of milk on the markets. The kind of milk that majority of the subjects consumed was whole milk, and only 5.1% of them consumed low fat milk. Less than 20% of the subjects consumed milk everyday, living alone group consumed milk less frequently than living with others. It was found that the majority of the elderly subjects did not meet current recommendation for milk. Liquid and curd type yogurt were the major dairy products used among elderly, and the reasons were good taste and digestion. They believed that these kinds of dairy products help constipation and digestion problems. The price of milk was ranked for the first factor needed to be considered for milk and dairy products consumption in elderly korean.

• 대한영양사협회학술지
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• 제11권3호
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• 기호학연구
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• 제56호
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• pp.71-107
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• 2018

본 연구는 tvN의 리얼리티 프로그램 <윤식당>의 시즌1과 시즌2를 비교분석해 봄으로써 미디어를 통해 표현되는 음식과 요리 과정의 재현, 그리고 그것이 의미하는 문화적 함의에 대해 알아보았다. 이론적 논의를 통해 '요리행위 - 음식제공 - 식사행위'로 이어지는 일련의 과정이 사회 문화적으로 어떤 의미를 내포하는지 살펴보았으며, 통합체 분석, 계열체 분석, 행위주 분석, 레비-스트로스의 요리 삼각형 개념을 적용하여 분석하였다. 분석결과 리얼리티 프로그램 <윤식당>이 외국에 한식당을 운영함으로써 소박한 일상과 여행을 통해 느낄 수 있는 여유와 느림의 가치에 주목했는데 반해, 실제로는 한국음식의 소비태도와 이를 반영하기 위한 요리 및 음식 제공 행위의 변형된 의미가 발견되었다. 나아가 한국음식의 변용이 현지화 또는 세계화라는 이름에 감춰진 '한국음식의 혼종성과 비정체성'을 뜻하며 한식의 세계화를 내세웠지만 그로인해 한국음식의 고유성 훼손이라는 부작용을 낳게 되었다. 이는 오락성을 위해 한국음식을 변형하여 제공했으며, 역설적으로 한국 음식문화의 문화적 혼종성 및 정체성 훼손을 생성한 것은 아닌가 하는 우려를 낳게 했다.