• 현장농수산연구지
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• 제3권1호
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• pp.20-29
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• 2001

문헌에 나타나 있는 작부체계의 역사적 고찰과 변천과정, 환경농업이 가능한 밭작물의 작부체계의 적용과 그의 기대소득을 분석한 바 다음과 같은 결과를 얻었다. 1. 금양잡록(衿陽雜錄)과 산림경제(山林經濟) 등에 의하면 조선조 15~16C에 근경(根耕)과 간종(間種)의 방법으로 보리, 콩, 팥, 조 등과의 작부체계가 이루어졌음을 알 수 있었다. 2. 주곡의 자급이 이루어지고, 못자리의 설치가 빨라진 1970년대 이후 쌀+보리의 작부체계가 83.7%에서 1990년대에는 4.0%로 급속히 떨어져 식량생산 뿐만 아니라 경지이용율도 급속히 떨어졌다. 3. 작부체계의 유형은 토양환경을 감안할 때 두류와 보리, 서류의 유형이 유망하다고 사료된다. 4. 작부체계의 유형별 기대소득은 보리+콩(610천원/10a)과 보리+녹두(663천원)를 빼고는 940천원에서 1,972천원의 범위로 토지생산성이 높았다. 5. 농업환경의 유지와 보전은 토양환경에 과도한 부하를 주는 시비와 농약사용은 양분종합관리(INM) 및 농약의 안전사용기준에 의한 병충해종합관리(IPM) 등의 실천으로 가능할 것이다.

• 환경위생공학
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• 제22권3호
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• pp.1-12
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• 2007

본 연구는 인천항으로 유입되는 휴대농산물의 안전성 확보를 위하여 휴대량 초과로 인천본부세관에 유치되는 농산물 등을 검사하였다. 수거 검체는 건고추절편 또는 고춧가루, 곡류, 종실류, 콩류, 견과류, 한약재원료, 참기름 등 총 293건을 대상으로, 품목별로 잔류농약, 곰팡이수, 타르색소, 수단색소 I, II, III, IV, 아플라톡신, 납, 카드뮴, 수은, 비소, 잔류이산화황 분석을 실시하였다. 1. 건고추절편 또는 고춧가루는 잔류농약 동시다성분분석, 곰팡이수, 타르색소, 수단색소 I, II, III, IV 검사를 실시하였고 이중 곰팡이수와 타르색소에서 부적합이 있었다. 2. 종실류는 타르색소 검사에서 불검출이었고, 콩류와 견과류의 아플라톡신 검사결과도 불검출이었다. 3. 곡류는 납, 카드뮴, 수은의 중금속 검사와 흑미의 경우 타르색소 검사를 추가하였고, 쌀 2건, 찹쌀, 율무, 조에서 각 1건씩 납 기준을 초과하였다. 4. 한약재 원료는 납, 카드뮴, 수은, 비소, 잔류이산화황 검사에서 대추 2건과 건강 3건에서 잔류이산화황이 기준을 초과하였고, 건강 1건에서 카드뮴이 부적합하였다. 5. 추석 전에 대거 유입된 참기름의 규격검사 결과는 모두 적합한 것으로 나타났다. 6. 총 293건의 휴대농산물 가운데 건고추 절편 또는 고춧가루 78건, 곡류 5건, 한약재 5건 등 88건에서 규격기준을 초과하여 30% 부적합율을 나타내었다. 시험항목 중에서는 곰팡이수 부적합 76건, 타르색소 1 건, 곰팡이수와 타르색소 동시부적합 1건, 납 5건, 잔류이산화황 4건, 잔류이산화황과 카드뮴 동시부적합 1건으로 나타났다. 7. 중금속 측정결과는 곡류에서 $Pb\;0.000{\sim}0.740mg/kg(0.191{\pm}0.209),\;Cd\;0.000{\sim}0.108mg/kg(0.007{\pm}0.020),\;Hg\;0.000{\sim}4.201mg/kg(0.162{\pm}0.319)$으로 나타났으며, 한약재원료에서는 $Pb\;0.000{\sim}2.480mg/kg(1.130{\pm}0.730),\;Cd\;0.000{\sim}0.761mg/kg(0.044{\pm}0.122),\;Hg\;0.000{\sim}0.157mg/kg(0.022{\pm}0.033),\;As\;0.000{\sim}0.560mg/kg(0.040{\pm}0.082)$, 잔류이산화황은 $2.0{\sim}1459.4ppm(303.1{\pm}324.2)$으로 나타났다.

• 한국식생활문화학회지
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• 제1권3호
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• pp.295-309
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• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.

• 한국생활과학회지
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• 제17권4호
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• pp.797-805
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• 2008

The present study was investigated on type 2 diabetics' actual status of anti-diabetic functional food intake by patients who came to oriental medicine clinics in Daejeon. The male was 37.3% and female was 62.7% of the subjects. The onset of the disease was most common in the age of 50's. Also 40% of the subjects have been suffering for more than 5 years. 35.7% of men, 53.2% for women had family history. Also 61.5% of the patients chose to carry out both diabetic therapy and exercise at the same time. 69.3% of the subjects have had experiences in anti-diabetic functional foods. Anti-diabetic functional foods used to surveyed people were bean, ginseng, and ginseng steamed red of which efficacies were already well known. Besides these foods, other foods such as loach, crucian carp were also used as anti-diabetic foods, but their benefits as anti-diabetic functional foods are not yet fully investigated. Subjects first knew about the therapy because friends or relatives recommended to them and most of them have used for 6 months to 1 year. However, 78.9% of subjects answered 'not so effective' in a question about satisfaction of anti-diabetic functional food. Although many of the patients have tried taking functional foods, they only use them for short period of time and they don't show prominent effect. Therefore these results suggest that in order to use scientifically studied functional foods, education about anti-diabetic functional foods should taken.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1211-1218
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• 1997

This study was performed to assess the consumption of various seasonings (SNG), which are usually omitted from food frequency questionnaire(FFQ), and their contributions to nutrient intake levels. A dietary survey with FFQ , which surveyed the intake of 65 mainly uncooked food items, was conducted for 493 adults over 30 years of age from 373 households in a rural area of Korea. Household consumption of major SNG items-garlic , red pepper powder, fermented soy bean paste, oil, soy sauce , salt, etc- were estimated by a questionnaire completed by the housewives of the survey participants. The daily consumption of SNG items by each subject was determined by 3 methods ; dividing daily household consumption by \circled1 the number of household members. \circled2 the number of household members over 10 years of age and \circled3 the weighted number of houshold members calculated by the ratio of the RDA for energy. All three methods for calculating the daily personal consumption of seasoning gave similar results, which may have been partly due to the homogenity of family age distribution of the households in the study area. Therefore, the results of method \circled1 were used to determine the contribution of SNG to nutrient intake of subjects in this study. Daily intake of all nutrients were significantly increased by including SNG consumption in the measurements as compared to measuring intake by FFQ alone (p0.01). Percentages of total daily nutrient intake from SNG ranged from 2.3% in carbohydrate to 34.4% in fat. Nutrients with higher contributions from SNG were energy (8.4%), fat (34.4%), Fe(20.55) and $\beta$-carotene(17.9%). These results indicate that SNG consumption can contribute significantly to the intake of several nutrients and must be considered in surveys using FFQ.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 한국조리학회지
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• 제24권1호
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• pp.114-121
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• 2018

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.

• 대한가정학회지
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• 제19권3호
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• 한국지역사회생활과학회지
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• 제17권4호
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• pp.175-197
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• 2006

This study aims to assess the traditional knowledge on seasonal customs and its characteristics for practical use. The Delphi method and correspondence analysis were hired to collect and analysis the data. Twenty six professionals for the Delphi participated in three-round process. The followings were concluded. The number of items valuing and resourcing for seasonal customs. were 118(40 for folks and ceremonies, 53 for foods. 25 for plays) on Delphi results. For example are Bokjori, Dano fm, Bokjumeoni, Chuseok, Tano festival, New Year Card, washing hair with an iris, Soup with rice cake, Boiled rice with five cereals, Rice and red-bean porridge, Kimchi-making for the winter, Sharing walnut with friends, Game of yut, Playing kite, Play with Hanga etc. Nowadays the ideas of modernized practical use on seasonal customs was to connect with modernized scientific technology and designate commemoration day. The items for connecting with modernized scientific technology were new year card, painting and recording sound with traditional seasonal customs, food areas, cake with seven kind of cereals, play areas, hand wrestling, cockfighting in folks and customs areas. Also the items for designating commemoration days were the Suelbeam and Suelbeam Socks present for the aged people, man cooking day, Korean traditional workers day in folk and ceremony areas.

• 한국식품조리과학회지
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• 제16권6호
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• pp.505-510
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• 2000

The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.