• 한국식생활문화학회지
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• 제31권5호
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• pp.442-456
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• 2016

The purpose of this study was to investigate eating habits and dormitory foodservices' satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 한국식품조리과학회지
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• 제5권1호
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• pp.31-41
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• 1989

The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at $21^{\circ}C$ was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I ($p{\leqq}0.01$) and total evaluation of Kimchi I, II was more palatable than Kimchi III ($p{\leqq}0.05$) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• 한국식생활문화학회지
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• 제5권4호
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• pp.425-430
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• 1990

MSG의 맛 표현용어를 설문조사를 통하여 수집분석하고 관능검사를 통한 MSG의 감응역가를 다른 기본 맛의 역가와 비교하였으며, MSG가 다른 기본 맛 성분에 첨가되었을때 일어나는 맛의 강도변화를 관능적 방법으로 측정하였다. 96명의 설문 응답자로부터 수집분석한 자료에 의하면 MSG 자체의 맛은 느끼한 맛(58%)과 역겨운 맛(24%)으로 주로 표현되었으나 음식에 첨가됨으로써 기대 되는 맛은 감칠 맛(79%)으로 주로 표현(表現)되었다. 관능검사자들이 MSG 수용액을 직접 맛보고 표현한 용어로는 최소 감각농도 부근의 낮은 농도에서는 느끼한 맛, 쓴맛, 단맛 등이 감지되었으나 최소 감미농도 이상에서는 느끼한 맛과 짠맛이 주로 표시되었다. MSG 수용액의 최소 감각농도는 0.002mole 수준이었으며 최소 감미농도는 0.006mole 수준이었다. MSG와 기본 맛 성분(成分)과의 상호작용을 보면 MSG가 식염용액에 첨가되면 짠맛의 상승작용을 나타내었다. 그러나 MSG가 설탕용액에 첨가되면 첨가된 MSG 농도가 낮은 때(0.01M)에는 다소 단맛의 상승효과를 나타내었으나 MSG 농도가 높아지면 단맛의 억제효과를 나타내었다. MSG를 구연산용액에 첨가했을 때는 전반적으로 신맛의 억제효과가 나타났다.

• 대한가정학회지
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• 제37권12호
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• pp.69-78
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• 1999

This study was desingned to investigate the relationships between bone mineral density(BMD) of the lumbar spine($L2\rightarrowL4$) and menopausal symptoms, health conciousness, bone health status, activity intensity, preference of food saltiness in 41 postmenopausal women. Lumbago was main menopausal symptom, and BMD of the subjects with lumbago was significantly low compared with BMD of the subjects without lumbago(p<0.01). BMD of the subjects who felt healthy was significantly higher than BMD of them who felt inbetween or weak(p<0.05). BMD of the subjects who had good bone status of the lumbar spine was significantly higher than BMD of them who had bent lumbar spine or experienced bone fracture(p<0.001). BMD of the subjects who were active was significantly higher than BMD of them whose activity was moderate or sedentary(p<0.05). BMD of the subjects who preferred very insipid taste was significantly high compared with BMD of them who preferred insipid, moderate or salty taste, and BMD of the subjects who preferred very salty taste was significantly low(p<0.01). This study suggested that decrease of BMD of the lumbar spine was significantly related to lumbago, bone fracture and bent lumbar spine. And when they were active and not preferred salty taste, bone loss of the lumbar spine was decreased.

• 대한지역사회영양학회지
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• 제27권1호
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• 한국식품영양과학회지
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• 제26권1호
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• pp.154-160
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• 1997

짠맛의 기호도 및 식이에서의 Na섭취량을 알기 위하여 경북지역의 여대생을 대상으로 자주 먹는 식품을 선택하여 표준식 단을 작성하고 NaCl 9, 12, 15g을 첨가하여 짠맛에 대한 관능검사를 실시하였고, 식이의 Na량은 정량 실험 및 식품성 분표를 이용한 계산치와 비교하였다. Na의 과잉 섭취는 고혈압의 주요 유발 원인이 되는 것으로 알려져 있어 짠맛의 기호도와 고혈압의 가족력과 관계를 조사한 결과는 다음과 같다. 조사 대상자들의 식품 섭취 빈도에 의해 작성된 표준 식단의 영양소량은 1786.5Kcal, 탄수화물 260.74g 단백질 71.59g, 지방 30.64g, NaCl 1.42g이었다. 표준 식단의 식품성분표를 이용한 Na계산치는 5118.84mg였으며, Na 분석 실험을 통한 Na량은 5120.24mg이었다. 조사 대상자의 짠맛의 기호도는 표준 식단에 NaCl 12g 첨가한 식단에서 58.82%로 가장 높은 기호를 나타내었으며 이는 식이 내에서 1일 NaCl 섭취량은 약 13g정도 있었다. 육수를 이용한 관능 검사에서는 0.6% 식염 농도에서 50.73%로 가장 선호하였고, 짠맛의 식습관 관념에 대한 짠맛 기호도 결과 $\ulcorner$짜게 먹는다$\lrcorner$고 생각한 사람들은 실제로 짠맛이 강한 음식을 선호하는 경향이 있었다(p<0.001). 조사 대상자 중 가족이 고혈압 내력을 가진 경우는 73명 (50.7%)으로 나타났으며 , 이들의 육수에 대한 짠맛 기호도는 52.05%가 NaCl 0.4% 육수를 선호하였고, 가족 중 고혈압 내력이 없는 경우는 63명(46.3%)으로 육수에 대한 짠맛의 기호도 66.84%가 NaCl 0.6% 육수를 더 선호하였다(p<0.001).

• Journal of Nutrition and Health
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• 제49권1호
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• pp.36-42
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• 2016

본 연구는 초중등학생들을 대상으로 싱겁게 먹기 행동변화단계별로 짠맛 미각판정치, 짜게 먹는 식태도 및 식행동의 차이를 분석하고 추후 이들을 위한 싱겁게 먹기 영양교육을 위한 기초자료로 제공하고자 하였다. 싱겁게 먹기 행동변화단계별 비교 결과, "싱겁게 먹으려고 생각해 본적이 없다" (고려전단계, n = 492)와 "앞으로 6개월 이내 싱겁게 먹으려고 생각하고 있다 (고려단계, n = 686)"는 학생들이 "싱겁게 먹기를 실천하고 있다 (행동단계, n = 351)"와 "싱겁게 먹은 지 6개월이 지났다 (유지단계, n = 60)"는 학생들보다 짠맛 미각판정치가 유의하게 높았다 (p < 0.001). 짠맛 선호도는 유지단계 학생들의 경우 고려전과 고려단계의 학생들보다 가장 낮은 두 염도에 대한 선호도가 더 높았으며 (p < 0.001, p < 0.001), 높은 두 염도에 대한 선호도는 더 낮은 것으로 나타났다 (p < 0.001, p < 0.001). 또한 싱겁게 먹기 행동단계별 짜게 먹는 식태도와 식행동 점수는 고려전단계 학생들이 가장 높은 점수를 보였고, 유지단계 학생들이 가장 낮은 점수를 나타내었으며, 각 단계 간에 모두 유의한 차이를 나타내었다 (p < 0.001, p < 0.001). 이상의 결과, 싱겁게 먹기 행동변화단계에서 고려전과 고려단계 학생들의 짠맛 미각판정치, 짜게 먹는 식태도와 식행동 점수가 행동단계나 유지단계의 학생들보다 모두 유의하게 높은 것으로 나타났다. 따라서 나트륨 저감화 교육을 실시할 때 학생들의 싱겁게 먹기 행동변화단계를 먼저 파악하여 행동변화단계에 맞는 행동수정전략을 적용하는 것이 필요함을 시사한다.

• 한국식품영양과학회지
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• 제15권2호
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• pp.176-180
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• 1986

electrogustometer를 이용한 19세에서 23세의 건강한 한국 여대생의 사원미 미각역치에 대하여 다음과 같은 실험 결과를 얻었다. 1. 혀의 부위별 평균 미각역치는 시료처리 전에 단맛부위 $7.5{\mu}A$, 짠맛부위 $19.6{\mu}A$, 신맛부위 $23.5{\mu}A$, 쓴맛부위 $18.4{\mu}A$, 중앙부위 $50.7{\mu}A$로 보여 주었다. 2. 단일 시료처리 후의 단맛, 신맛, 쓴맛물질은 미뢰감도가 상승했음에 비해 짠맛 물질은 감소했으며, 복합 시료처리후의 경우는 혀의 각 부위의 미뢰감도와 비슷하였으며 단일 시료처리에 비해 중앙 부위가 예민 하였다. 3. 혀의 부위별 좌우차는 통계적으로 유의차가 인정되지 않았다. 4. 전기미각의 미질에는 사원미가 모두 표현되었고, 금속맛, 신맛, 짠맛, 쓴맛등을 느낀 예가 전체의 약 90%을 차지했다.