• 한국식생활문화학회지
• /
• 제34권2호
• /
• pp.159-167
• /
• 2019

The purpose of this study is to provide basic information to improve understanding of contemporary kimchi culture in Korea. Many Koreans are now purchasing kimchi at markets, while the proportion of self-preparation is gradually decreasing. This commodification tendency of kimchi is considered to be associated with changes in consumer's behavior and attitude. In this study, a linear regression and a logistic regression model were used to identify relationships between kimchi consumption behavior and household characteristics. The results showed that the probability of kimjang activity was positively related with family size, possession of a kimchi refrigerator, self-preparation practice, and the intensity of sharing behavior. I also found that kimchi consumption volume per capita of 'purchasing' household was greater than that of 'self-preparing ' or 'sharing-dependent' households, and that the number of family members was inversely related with kimchi consumption volume per capita. The inverse relationship between family size and kimchi consumption volume per capita is considered to be contrary to the widespread thoughts in Korea, which have been developed while experiencing kimchi preparation and consumption in traditional extended families. I think that the relationship comes from differences in menu varieties, which appear to vary with family size. This issue will be investigated in subsequent studies.

• Journal of Nutrition and Health
• /
• 제30권10호
• /
• pp.1188-1194
• /
• 1997

The aim of this was to investigate whether the regular consumption of kimchi influences the iron status (RBC , Hb, Ht, MCH, MCV, MCHC, transferrin , serum iron, and ferritin) in volunteers. Healthy male adults(n=12) took part in the study subdivided into the control Ⅰ-phase(for 2weeks), kimchi-phase (for 4 weeks), and control Ⅱ-phase(for 2 weeks). In addition to their normal diet, participant consumed 300g of lactic acid fermented Chinese cabbage kimchi daily for four weeks. In the control Ⅰ and control Ⅱ phases, the participants kept up their normal diets without consuming any fermented foods. Dietary intakes were recorded for 3 consecutive days in each phase, with the aid of household measures. Every two weeks. blood specimens were analysed. Significant differences(p<0.05) between the phases were found in MCHC, and transferrin in blood were not significantly changed during kimchi consumption. However, serum iron and ferritin levels were significantly increased(p<0.05) during kimchi consumption, achieving the highest levels in the fourth week of the kimchi components(ascrobic acid, sulfer compound, organic acid, capsaicin, gingerol , allicin). Because of lacticacid fermented kimchi's potential to prevent anemia , the consumption of this food can be recommended.

• 한국식품영양과학회지
• /
• 제28권5호
• /
• pp.1144-1150
• /
• 1999

A nutrition survey regarding daily kimchi consumption and its hypolipidemic effect were carried out with 102 of healthy Korean adult men aged between 40 to 64 years old who visited hospital for physical examination. The physical and biochemical parameters of blood were examined as well as food record, preferences for taste, personal life habit, and family history of disease. Data were expressed as quartile according to kimchi consumption. The average daily kimchi consumption for 1st, 2nd, 3rd, and 4th per centile group were 68, 118, 208, and 383g, respectively. The intakes of dietary fiber and Ca were found to be increased as kimchi intake increased(p<0.05). The kimchi consumption level was selected as the determining factor for HDL C level analyzed by stepwise multiple regression(p=0.09). When correlation coefficient between kimchi consumption and other parameters were analyzed, kimchi consumption was positively correlated with HDL C and negatively correlated with LDL C(p<0.05). The preference for hot taste was negatively correlated with systolic blood presure. It seems that kimchi consumption is beneficial to elevate HDL C and lower LDL C level.

• 동아시아식생활학회지
• /
• 제19권2호
• /
• pp.131-142
• /
• 2009

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

• Nutrition Research and Practice
• /
• 제10권2호
• /
• pp.188-197
• /
• 2016

BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS/METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. Male and female subjects with insufficient non-salted vegetable and fruit intake were increased 1.4 times and 1.3 times, respectively, in 2012 than 1998. All subjects consumed at least 400 g/day of non-salted vegetable, fruit, and kimchi in each survey year, although they consumed insufficient amounts (< 400 g/day) of non-salted vegetable and fruit without kimchi. CONCLUSIONS: Since Koreans generally consume high amounts of fermented vegetables, including kimchi, total vegetables and fruit. Consumption of these foods by the Korean adult population reached 400 g, which is the recommended intake of the WCRF/AICR. Based on this result, it is necessary to promote consumption of kimchi in the Korean population and research the development of low sodium kimchi in the future.

• 대한지역사회영양학회지
• /
• 제22권2호
• /
• pp.145-158
• /
• 2017

Objectives: The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea. Methods: Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20. Results: Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in 'middle and low income level'. The amount of kimchi consumption in 2015 was the highest in 'low income level'. The results were similar after adjusting for gender and age. Conclusions: For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.

• 식품과학과 산업
• /
• 제53권2호
• /
• pp.166-182
• /
• 2020

Kimchi industry in Korea has grown rapidly with the increasing domestic and overseas demand of Kimchi. Currently, there is an increase trend of consuming the commercial Kimchi products, although the Kimchi consumption/adult/year is decreasing (36.6 kg in 2018). The amount of commercial Kimchi consumption in 2018 was 757,000 M/T (metric ton), out of 1,892,000 M/T of the estimated total consumption, and the size of Kimchi market was estimated to be 1,398 billion wons. In 2019, 29,628 M/T of Kimchi was exported to 78 countries, and 306,047 M/T was imported, mainly from China. In the future, for the technological upgrading of Kimchi plants, a large capital investment to the production of commercial Kimchi will be required. The accelerated glocalization of Kimchi will bring a steady increase in Kimchi export. Moreover, with the development of global Kimchi culture, the values and images of Korean national brand can be greatly improved.

• 한국식품영양과학회지
• /
• 제41권3호
• /
• pp.351-361
• /
• 2012

본 연구에서는 남자대학생 30명, 여자대학생 70명으로 총 100명을 대상으로 하여 김치섭취량에 따른 신체계측 식습관 식품섭취실태 및 혈중지질 농도와의 관련성에 대해 비교 분석하였다. 김치섭취빈도조사지를 이용하여 조사대상자를 김치섭취량이 50 g 미만인 군과 50 g 이상인 군으로 나누었다. 조사대상자들의 신체계측 및 생화학적 검사에서는 김치섭취량이 50 g 이상인 군이 50 g 미만인 군보다 체지방량, BMI 및 혈압이 낮게 측정되고 HDL-콜레스테롤은 높게 측정되었지만 유의한 차이는 아니었다. 남 여학생 모두 김치섭취량이 50 g 이상인 군이 50 g 미만인 군보다 소변으로 배설되는 나트륨량이 유의적으로 많았다. 식습관을 살펴 본 결과 김치섭취량이 50 g 이상인 군의 경우 남학생에 있어 '균형잡힌 식사를 합니까?'(p<0.05), '김치를 제외한 채소류를 매일 먹습니까?'(p<0.05)의 항목에 대한 점수가 50 g 미만인 군보다 높았다. 반면에 '우유를 매일 먹습니까?'에 대한 항목에 대해서는 남 여학생 모두 50 g 미만인 군보다 점수가 낮았으나 유의성은 없었다. 식품섭취빈도에서는 김치섭취량이 많을수록 남학생은 쌀(p<0.05)의 섭취가, 여학생은 라면(p<0.01)의 섭취빈도가 높은데 반하여, 우유 및 유제품의 섭취빈도는 남 여학생 모두 낮았다. 조사대상자의 영양소섭취량을 살펴본 결과 성별에 관계없이 김치섭취량이 50g 이상인 군이 50 g 미만인 군보다 일일 에너지섭취량이 높았으며, 탄수화물 및 식이섬유소 섭취량도 높았으나 유의성은 없었다. 김치섭취량과 신체계측, 혈액검사, 식품섭취빈도, 식습관 간의 상관관계를 살펴본 결과, 남학생과 여학생 모두 김치섭취량이 많을수록 HDL-콜레스테롤이 증가하는 양의 상관관계를 보였으며 체지방 및 BMI, 혈당은 감소하는 음의 상관관계를 보였으나 유의적 차이는 없었다. 혈중지질농도와 관련된 총 콜레스테롤 및 HDL-콜레스테롤은 남 여학생 모두 양의 상관관계를 보였으며, 중성지방은 남학생의 경우 양의 상관관계를, 여학생의 경우 음의 상관관계를 보였으나 유의성은 없었다. 김치섭취량과 쌀 및 채소류의 섭취빈도는 남학생(p<0.05)과 여학생 모두 양의 상관관계를 보였지만, 우유 및 유제품에서는 음의 상관관계를 보였고 유의성은 없었다. 본 연구는 건강한 대학생을 대상으로 한 단면연구이기에 김치섭취량과 혈중지질농도, 신체계측치와의 관계를 밝히는 데는 한계가 있었다. 앞으로 연구대상자의 범위를 성인으로 확대한 종단적 연구를 통하여 김치 섭취량과 건강요인과의 관계를 규명할 수 있는 연구가 필요하다고 생각된다.

• 한국생활과학회지
• /
• 제8권1호
• /
• pp.219-226
• /
• 1999

The survey was conducted to investigate the consumption aspects of commercial kimchi and the future pattern of kimchi consumption. The college students(473) were randomly selected from six universities in Taejon. Ninety seven percent of students had taken the commercial kimchi. They chose kimchi manufactured by the famous company(62.4%), merchant in market(16.9%), and agricultural corporation(14.4%). In purchasing the commercial kimchi, qualty(76.0%) was considered as the most important factor and then price(13.1%), brand name(5.1%). The main reason for disliking commercial kimchi was indicated as 'different taste from home-made' by the male and 'additives added in kimchi' by the female(p<0.01). The maintenance of aging condition was believed the most essential factor to increase the consumption of commercial kimchi. Two thirds of the subjects anticipated to take home-made kimchi after marriage. Half of them replied to want to take kimchi made by traditional method, even though to buy the sauce for kimchi-making sold in market. More female students were willing to purcase the sauce for kimchi-making than the male(p<0.01).

• 한국콘텐츠학회논문지
• /
• 제16권4호
• /
• pp.368-376
• /
• 2016

김치는 한국의 전통 식문화이고 그 건강 기능성도 세계적으로 알려져 있으나 식생활의 서구화 및 간편화로 그 섭취량이 줄고 있다. 전통 문화의 전승 주체이자 미래 국민 건강의 지표가 되는 아동들의 김치 섭취를 촉진하기 위해 과학 실험 활동을 적용한 김치 체험 콘텐츠 "김치탐구 과학탐구-Exploring Kimchi"를 개발하고 시범운영을 통해 콘텐츠의 교육적 효과를 평가 하였다. 광주광역시 소재 W초등학교 5학년 137명을 대상으로 3주간 총 3차시로 김치 체험 콘텐츠를 시범 운영하였고 사전 및 사후 설문조사를 실시하였다. 그 결과 과학 실험 활동을 적용한 김치 체험 콘텐츠가 김치 섭취에 대한 유익성 및 김치에 대한 친밀감과 관련된 인식 태도를 향상시키고, 김치 취식 의향을 높이는 데 효과가 있으며 김치 취식량도 유의적으로 증가한 것으로 나타났다.