• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.485-494
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• 2003

In order to investigate the ramyeon intake patterns, food value recognition, and their effects on blood pressure and blood lipid levels, a total of 385 male students aged 13- 15 years living in rural area were sampled randomly, and they were surveyed using questionnaire. Blood pressure and fasting serum lipids levels of 123 subjects selected among the total were determined. Of the total subjects 80.3％ either liked or liked very much ramyeon and 42.2％ of them were eating ramyeon from 1 to 2 times a week,21.1％ 5-6 times a week, while 11.7％ more than once a day, and 13.1％ less than once a month. They took ramyeon from one (56.8％) to two (25.4％) packs each time. Two-third of subjects consumed entire ramyeon soup or more than half of it. Mostly they added egg or onion to ramyeon and took along with kimchi, cooked rice, danmuji, or dried laver. The food value recognition score about ramyeon was 41.33 out of 100 full grade. Comparing to underweight or normal weight subjects, overweight students tended to take ramyeon more frequently when playing with friends and tended to consume less soup of ramyeon. There was a significant negative correlation between ramyeon intake frequencies and HDL-cholesterol levels (r = -.223 p < .05). Moreover, among the normal body weight students (n = 72) adjusted with relative weight, ramyeon intake frequencies showed not only a significant negative correlation with HDL-cholesterol level (r = -.244 p < .05), but also significant positive correlations with atherogenic index (r : .249 p < .05) and systolic blood pressure (r : .259 p < .05) . These results suggested that frequent intake of ramyeon with limited sidedishes as a whole meal might have negative influences on blood pressure and serum lipid levels. Nutrition education is needed to have correct food value recognition and proper consumption of ramyeon along with the balanced diet. (Korean J Community Nutrition 8(4) : 485-494, 2003)

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.397-405
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• 2022

Objectives: This study examines the effect on the frequency of ramyeon consumption based on who checks nutrition labels and on the levels of sodium-related nutrition knowledge among middle school students in the Incheon area. Methods: Self-administered questionnaires were completed by 359 students (143 males and 216 females) from May to October 2021. General information as well as ramyeon-eating behaviors were surveyed. The frequency of ramyeon consumption was compared depending on who checks nutrition labels and on the amount of sodium-related nutrition knowledge students have. Both 𝛘² tests and t-tests were conducted for categorical and mean comparisons. Results: Regarding the consumption of ramyeon, 46% of the students replied that they eat it alone at home. The criteria for choosing the kind of ramyeon to eat were taste (79.4%), price (9.2%), brand and new products (4.5%), nutrition (2.2%), weight control (2.2%), and other factors (2.5%). When purchasing ramyeon, more students replied that they did not read nutrition labels (66.0%) compared to those who did read labels (34.0%). Answers to questions on sodium-related nutrition earned an average of 6.84 out of nine points (males, 6.72 points, females, 6.91 points, ns). The average frequency of ramyeon consumption was 1.67 times per week (males, 1.66, females, 1.68, ns). The frequency of ramyeon consumption by students who checked nutrition labels was lower than for students who did not check labels (1.44 times per week vs. 1.79 times per week, P < 0.05). Conclusions: Students who checked nutrition labels reported a lower frequency of ramyeon consumption than students who did not check them. Education on checking nutrition labels may reduce the consumption of processed foods such as ramyeon and may lead to making healthy choices when purchasing food.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.365-371
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• 2013

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index ($kg/m^2$) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.11-20
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• 2005

This study was conducted to investigate preference for convenience food and dietary attitude in college students in Seoul and Kyunggi-do area. This study used a questionnaires as instrument tool. Thequestionnaire consisted of socio-demographic characteristics of the subjects, the valuation of preference for convenience, the concern of nutrition, and the dietary attitude. The subject were 199 males and 137 females. The mean age of subjects was 22.4$\pm$2.3year. The results have been summarized as follows Male students preferred more convenience food than females. Male students liked chicken, ice cream, ramyeon, pizza·hamburgerandfemalestudentslikedchicken,pizza, ice cream, ramyeon·hamburger. The kinds of convenience foods for a substitute meal were ramyeon, hamburger, bread, potato in male group and female group had frequently ramyeon, hamburger, bread, rice cake for a substitute meal. Male students were more likely to eat ramyeon (p<0.01) and purchased sabalmyeon The subjects used to purchase sabalmyeon as main convenience food at convenient store The score of preference for convenience food in male group was higher than female group. The score of attitude toward balanced diet in female group was higher than male group(p<0.01). In scores of concern for nutrition information, balanced diet, and nutrition knowledge, Female group had higher scores of concern for nutrition information, balanced diet, and nutrition knowledge than that of male group (p<0.01).There was no significant difference in the degree of preference for packing types, however, Male group tended to prefer more micro wave type than female group. The persons to affect the consumption of convenience food were friends. There was no significant difference in the time of purchase convenience food, however, Male tended to purchase convenience food at the time of snack than female group. As a results, proper nutritional education and qualitative development of convenience food are required in order to improve the consuming attitude of consumers and their preference for convenience food.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.633-647
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• 2018

Ramyeon is a wheat-food that has been mixed a dietary culture of China, Japan, American and Korea. Simultaneously it was the first convenience food that made of flour in Korea, which had been relatively few recipes until the early 1960's. To examine the changes of Ramyeon which has been consumed in large quantities since the late 1960s, this paper classified 1963~2012 into 6 periods. From political, economic, social, cultural and international perspectives we considered the changes of Ramyeon through the articles analysis of mass media(DongaIlbo, The KyunghyangShinmun, MBC news). The total number of articles was 3,823 with an average of 76.46/y. Each field was summarized as following sub-topics; In political(Election, North Korea), in economic(Price, Economy), in social(Promotion campaign for eating of flour, Incidents, Donation), in cultural(Consumption, Extreme situations, Nutrition) and in international field(Exporting). Each period was named according to the feature; Early stage, Expansion stage, Domestic growth stage, Overseas stage, Advanced stage, Transition stage. Ramyeon has changed in a closely relation with society for past 50 years.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1078-1081
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• 2007

The in vitro digestive properties of 6 domestic noodle products (spaghetti, somyeon, ramyeon, dangmyeon, naengmyeon, and jjolmyeon) were compared after cooking under the manufacture's recommended cooking conditions. The kinetic constant (k), representing the rate of hydrolysis at the initial digestion stage, was highest in the somyeon noodles (0.1151), followed by naengmyeon (0.0954), and was lowest in the spaghetti (0.0421). However, the concentration of starch ($C_{\infty}$) hydrolyzed over 2 hr was not different between the spaghetti (96.22) and the somyeon (96.40), indicating that different digestion behaviors occurred in each type of noodle, even though the amounts of digested starch were similar. The ramyeon, dangmyeon, and naengmyeon noodles showed relatively lower $C_{\infty}$ values than the spaghetti and the somyeon noodles. The spaghetti had the highest amount of slowly digestible starch (SDS, 43%) and the lowest glycemic index (GI, 87.8), whereas the somyeon had the lowest SDS value (9.6%) and the highest or (93.0). The digestibility differences among the noodles were attributed to differences in their flour compositions and manufacturing processes.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.681-692
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• 2008

The principal objective of this study was to assess the bone density and processed food intake behavior of middle-aged and elderly women in the Seoul area. The subjects were assigned to one of the following groups on the basis of BMI: namely, the underweight, normal, and overweight groups. The results are summarized as follows: The average BMI and systolic blood pressure of the three groups were 19.0, 127.3 mmHg; 22.4, 132.8 mmHg; and 26.8, 136.1 mmHg respectively. The BQI and T-scores of the three groups were as follows: 56.6, -2.50; 62.3, -2.22; 66.0, -2.03 respectively. The bone status of the three groups, in terms of the percentage of normal and osteoporosis, were 9.5%, 52.4%; 8.3% 33.0%; and 8.8%, 23.6% respectively. We noted no significant differences in processed food intake (frozen, cold and can processed food, instant and convenience store food, basic side dishes) behavior among the three groups. However, we recorded a negative value between processed food intake and bone density (BQI, T-score, %young adult, Z-score, %age-matched) generally. In particular, ramyeon (r=-0.1574, p<0.05) and cup-ramyeon (r=-0.1996, p<0.05) intake were significantly associated with the T-scores of bone density levels. The results of this study revealed that processed food intake was not generally desirable for healthy bone. Thus, practically and systematically organized education regarding a good and healthy dietary life is highly recommended.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.142-149
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• 2011

An isocratic high performance liquid chromatography (HPLC) method for routine analysis of deoxynivalenol in noodles was validated and estimated the measurement uncertainty. Noodles (dried noodle and ramyeon) were analyzed by HPLC-ultraviolet detection using immunoaffinity column for clean-up. The limits of detection (LOD) and quantification (LOQ) were 7.5 ${\mu}g$/kg and 18.8 ${\mu}g$/kg, respectively. The calibration curve showed a good linearity, with correlation coefficients $r^2$ of 0.9999 in the concentration range from 20 to 500 ${\mu}g$/kg. Recoveries and Repeatabilities expressed as coefficients of variation (CV) spiked with 200 and 500 ${\mu}g$/kg were $82{\pm}2.7%$ and $87{\pm}1.3%$% in dried noodle, and $97{\pm}1.6%$ and $91{\pm}12.0%$ in ramyeon, respectively. The uncertainty sources in measurement process were identified as sample weight, final volume, and sample concentration in extraction volume as well as components such as standard stock solution, working standard solution, 5 standard solutions, calibration curve, matrix, and instrument. Deoxynivalenol concentration and expanded uncertainty in two matrixes spiked with 200 ${\mu}g$/kg and 500 ${\mu}g$/kg were estimated to be $163.8{\pm}52.1$ and $435.2{\pm}91.6\;{\mu}g$/kg for dried noodle, and $194.3{\pm}33.0$ and $453.2{\pm}91.1\;{\mu}g$/kg for ramyeon using a coverage factor of two which gives a level of statistical confidence with approximately 95%. The most influential component among uncertainty sources was the recovery of matrix, followed by calibration curve.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.349-355
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• 2007

Stress has been known to change dietary behaviors and food intakes in individuals. The purpose of this study was to investigate the effect of stress level on the frequency and the amount of snack consumption. The high stress group (HS) showed significantly higher frequency of consumption for bread, chips, cookies, ramyeon, and frozen snacks (p<0.05) compared to low stress group (LS) with higher frequency of snack consumption (p<0.01), and increased intakes of energy, carbohydrates, and sodium from snacks (p<0.01) than LS. As the stress level became higher, the proportions of students with irregular meals, overeating, and night snacking increased (p<0.01). Also, 33.0% of the subjects answered that they consumed an increased amount of snacks when they were feeling stressed. Our results indicated that stress has negative influence on snack consumption in middle school girls.