• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1508-1521
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• 1998

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

• Journal of the Korean Home Economics Association
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• v.32 no.5
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• pp.135-142
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• 1994

This research was undertaken to investigate the state of lunchbox preperation and the opinion of operating school lunch program. The subjects were 180 mothers and their children in the 6th grade of elementary school in Seoul, where a school lunch program were not operated. The results were summarized as follows ; The age of mothers were from 30's to 40's and among them over 80% graduated from a high school and 26.1% had a job. 88.9% of mothers prepared lunchbox everytime and main dish was mostly bab. The average time spent in preparing meal for one day and lunchbox were 1 hour and 58 minutes, and 28.6 minutes respectively. The number of side dishes cooked per day and for lunchbox were 9 and 3, respectively. The side dishes for lunchbox were kimchi, dried layer, ham, dried squid, egg in decreased order, which were similar to preference of children. Animal protein foods were mainly used in lunchbox than vegetables. On preparing lunchbox, mothers considered preferance, nutrition, convenience of cook, economic, appearance of food in decreased order. 92% of mothers and 75% of their children approved of operating school lunch program, and the reason, answered by their mothers, was nutritional balance of their children. In conclusion, it's needed to operate of school lunch program for optimal nutritional intake and growth of children.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.27-33
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• 1996

This study was examined the nutritional conditions of 250 students of middle school from March 5 to 8 in 1993, who are eating their lunch-box. This results were summarized as follows; The average height of the boy students is 156.9 cm. It is 98.6% of the standard height of middle school students. That of the girl students is 153.1 cm. It is 98.7% of the standard height of middle school students. The average weight of the boys is 49.3 kg (98.6% of the standard) and that of the girls is 45.9 kg (95.6% of the standard). The average weight of the staple of their lunch-box is 480 g (boys) and 349.5 g (girls). Among the subjects, 58.8% carry two side dishes, and they eat 36 kinds of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don't eat sufficiently protein food and calcium food. All the nutrients except Vitamin A, C and Niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate: fat: protein is 80.5:8. 4:11.1 (boys) and 79.3:9.9:10.8 (girls). The 80% of total amount of calorie was from carbohydrate.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.457-463
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• 1995

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.439-444
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• 2014

BACKGROUND/OBJECTIVES: Korean ordinary diets are referred to be good for human health in worldwide. However it is uncertain whether they provide microminerals enough for growth and health of teenagers. A main purpose of this study was to identify micromineral contents in school meals. MATERIALS/METHODS: The fifty cuisines were collected from elementary schools and middle schools in Gyeongnam area. The contents of Fe, Zn, Cu and Mn among microminerals were analyzed by using ICP-OES method. Data were expressed as mean, standard deviation and range value and linear regression analysis performed. RESULTS: Fe level of Pangibuseotpaprika-salad was the highest among side-dishes (average $346.6{\mu}g$) and Zn level of Sullung-tang was highest among soups (average $229.1{\mu}g$). Cu level of Buchu-kimchi was the highest among kimchies (average $217.5{\mu}g$) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average $198.4{\mu}g$). Generally cooked-rices as main dish had relative smaller amounts of microminerals than the other cuisines. The results showed that the ratio of Cu : Fe : Zn was approximately 12 : 4 : 1 and the relationship between Fe versus Zn or Fe versus Cu was significantly positive. CONCLUSION: Comparing to Korean Dietary Recommended Intakes (KDRI) level, school meals provided not sufficient amount (<25% DRI) of Fe, Zn or Mn, while they did excessive amount (>125% DRI) of Cu.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.41-53
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• 2015

This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose "Suwoonjabbang" (1500's) and "Eumsikdimibang" (1610) as the subjects of this study. Cooking methods from these two recipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermented foods, seasonings, and storage methods. Firstly, "Suwoonjabbang" contains a total of 121 cooking methods divided into two volumes. In contrast, "Eumsikdimibang" includes 146 cooking methods. There are 18 methods for noodles and dduks, 74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly, "Suwoonjabbang" written by Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food. In contrast, "Eumsikdimibang" by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly, "Eumsikdimibang" introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Korean traditional sweets and cookies, and fermented foods as compared to "Suwoonjabbang". In conclusion, unique cooking methods introduced in these two cooking books, which are rare these days, are expected to be further applied and developed.