• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.316-324
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• 2019

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of 'I eat kimchi when I eat instant noodles or noodles' and 'I like dried fish with salt' were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• 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.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.676-683
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• 1995

This nutritional survey was conducted from January to March 1994, in order to investigate the nutirtional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of housewives living in urban area and rural area. The subjects of this survey were 164 urban housewives living in Daegu and Pohang area and 170 rural housewives living in Andong area. The results obtained are summarized as follows ; The subjects had a high level of perceived knowledge(81.2%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.3%. Most of the urban housewives belong to "Fair" or "Good" food habit group, while rural housewives belonged to "Fair" or "Poor" food habit group. The correlation between nutritional knowledge score and food habit score was low. And the correlation between nutritional attitude score and food habit score was low, too. Food perferences for kimchi, cooked rice, potato, milk were high in both group. Most of the nutrient intakes of the urban and rural housewives were not significantly different each otehr at p<0.05.ficantly different each otehr at p<0.05.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.327-337
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• 1996

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.31-40
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• 1994

This nutritional survey was conducted from January 20 to February 8, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of housewives living in Andong district, rural area of Korea. The subjects of this survey were 181 rural housewives living in Andong area. The completely answered questionnaires were analyzed for nutritional knowledge, food habit, nutritional attitude, food preferences and nutrient intakes of rural housewives. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (79.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.6%. The average nutritional knowledge score was 7.93 out of possible 15 points, and food habit score was 5.08 out of 10 points. Most of the subjects belonged to "Fair" or "Poor" food habit group, which is considered to be relatively bad. With increasing age, the percentage of perceived knowledge, accuracy, and nutritional knowledge score were getting lower. Food habit score and nutritional attitude score were getting lower with increasing age, too. The correlation between nutritional knowledge score and food habit score was low(r=0.01). The correlation between nutritional attitude score and food habit was low, too(r=0.15). Food preferences for kimchi, cooked rice, potato, milk, beef, chicken, and carrot were high. Average calorie and protein intakes of the subjects were 1915.7㎉ and 77.0g respectively. The ratio of caloric nutrients intake was carbohydrate 65.9%, protein 14.9%, and fat 19.2%.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.227-233
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• 1995

This nutritional survey was conducted from February 8 to March 10, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of urban middle-aged women living in Daegu and Pohang district. The subjects of this survey were 164 urban middle-aged women living in Daegu and Pohang Area. The completely answered questionnaires were analyzed for nutritional knowledge, food habits, nutritional attitude, food preference and nutrient intakes of urban middle-aged women. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (82.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.1%. The average nutrition knowledge score was 8.26 out of possible 15 points, and food habit score was 5.50 out of 10 points. Most of the subjects belonged to 'Fair' or 'Good' food habit group, which is considered to be relatively good. With increasing age, the percentage of perceived knowledge, accuracy, and nutrition knowledge score were getting lower. But food habit score and nutritional attitude score were getting higher at 40's women than 30's women. The correlation between nutritional knowledge score and food habit score was low (r=0.0748). The correlation between nutritional attitude score and food habit score was low, too (r=-0.0653). Food preferences for kimchi, potato, cooked rice, beef, noodle, cabbage and milk were high. Average calorie and protein intake of the subjects were $1967.4{\pm}27.8\;Kcal$, $75.8{\pm}1.4\;g$ respectively. Carbohydrate, protein and fat ratio on energy composition was 63.3%:15.5%:21.2%.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.623-632
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• 2010

The purpose of this study was to determine the relationships between table attitudes(or table manners), nutrition knowledge, eating/snacking habits, and BMI in elementary school children. For the study, 350 [4~6th grade] elementary students were recruited and surveyed. Each response for 10 questions regarding table attitudes was scored by a 5-point scale(5 points=strongly agreed & 1 point=strongly disagreed) with a total score of 50. The reliability of 10 questions about nutrition knowledge was validated using Cronbach's ${\alpha}$(Cronbach's ${\alpha}$=0.80). Total scores for table attitudes were significantly different between the boys and girls(p<0.05). The total score for nutrition knowledge was significantly higher in the girls(7.67/10.0), compared to the boys(7.35/10.0)(p<0.05). The children showed high rates of incorrect answers in questions regarding the function or importance of specific nutrients. No significant differences between the boys and girls were found for places of snack purchase, or pocket money/day. Most of the children answered spending less than 800 won of pocket money per day. More boys preferred meals with meats and disliked Kimchi and vegetables compared to girls, and the differences were statistically significant. The score for table attitudes was significantly and negatively correlated with nutrition knowledge and gender. No significant correlations between BMI and table attitudes or nutrition knowledge were shown.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.207-214
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• 2012

In this study, cabbage ($Brassica$ $oleracea$ var. $capitata$) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of $4^{\circ}C$. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material's condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.