• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.273-281
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• 2013

The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference 'kimchi is a nutritious and health food' (p<0.05), 'kimchi has good taste but too hot to eat' (p<0.05), and 'Kimchi is difficult to eat because of the smell' (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the 'kkakdugi' (p<0.05), 'chonggak kimchi' (p<0.05), and 'young radish kimchi' (p<0.05) more than the male students. The most liked reason was the 'refreshing taste' (44.8%) whereas the most disliked reasons were 'unfamiliar with eating kimchi' (28.7%) and 'sour taste' (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered 'not too fish-like smell' (36.0%), 'not too overly-ripe' (34.5%), 'not too sour' (25.4%), and 'not too hot' (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.97-105
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• 2003

The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/$m^2$ in men and 53.45㎏, 161.86㎝, 20.40㎏/$m^2$ in women, respectively. The daily intakes of protein, phosphorus, and vitamin B1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B1, vitamin B2, niacin and vitamin C intakes per 1000㎉ consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and alcoholi beverages in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamin.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.542-551
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• 2003

The purpose of this study was to analyze the patient's satisfaction on hospital foods according to their age. The subjects were selected among the patients treated in the Eulgi University hospital during May of 2003. Two hundred twenty one patients (110 men, 101 women) were surveyed through questionnaires in terms of satisfaction on hospital foods and the food preference. The data were statistically analysed using $\chi$$^2$-test and their correlation. Satisfaction on general taste(p<0.05) and variety of hospital foods (p<0.05) were significantly different according to age. However, saltiness and serving temperature of hospital foods were significantly different according to sex(p<0.05). The preference of cooking method for meat, fist vegetable and the preferred kinds of Kimchi(p<0.05) and milk & milk products(p<0.05) were significantly different according to age.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.418-428
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• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.311-319
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• 1995

The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day's Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee $1168{\sim}1241$), the use of salted/fermented vegetables could be dated back to the Three Nations Era $(B.C.\;37{\sim}A.D.\;668)$ and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of $16th{\sim}19th$ centuries in Korea, Suunjapbang $(1500{\sim})$, Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun $(1600{\sim})$, Saekgyung (1676), Yorok $(1600{\sim})$, Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe $(1800{\sim})$, Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji $(1855{\sim})$ were reviewed.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.341-347
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• 2022

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.