• 한국지역사회생활과학회지
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• 제16권2호
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• pp.39-50
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• 2005

For the life quality improvement of rural elderly family placed in risk of frail, this study was investigated. Health habit, food habit, and dietary management were analyzed between elderly and middle aged family The subjects 1870 collected in 9 provinces 88 cities or guns by sampling with probability proportional to size(PPS). Questionnaire method was used. Survey was conducted by trained interviewers. Statistical analyses were performed using SAS(version 8.1). Chi-square tests and General Linear Models were used. The elderly families' characters were odd pair$(42.0\%)$, with patients$(17.6\%)$ and health examination per 1 or 2 years$(44.0\%)$. The elderly families' health habit: high of no-drink$(55.2\%)$ and low of smoke$(31.3\%)$ situation was better than those of middle aged families'. The states of diets of elderly family: having breakfast$(94.1\%)$ but 1-2 kinds$(17.7\%)$ or 3-4 kinds$(59.4\%)$ of side dishes allowed to guess lower status of food intake balance. Nutritional supplements$(27.5\%)$with tablets of vitamins$(63.5\%)$ were the most frequent states in elderly family. The aspects of dietary habit of elderly family: no instant foods$(72.6\%)$, no snack$(3.08\%)$ and no dine-out$(67.7\%)$ were significantly different with those of middle aged family. Dietary habit score(8.28/12 points) of elderly family was not significantly different with 8.22/12 points of middle aged family. Food purchase place of elderly family was mainly at traditional market$(43.6\%)$, but it was significantly different with super-market$(47.6\%)$ of middle aged family. In elderly family, traditional dish preparation was seldom$(49.8\%)$ except winter kimchi$(91.5\%)$, but significantly higher rate of in middle aged families' traditional dish preparation and winter kimchi$(94.5\%)$. From these results, more of snack, traditional dishes and dine-out were needed to improve quality of life for rural elderly.

• 한국조리학회지
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• 제20권3호
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• pp.161-170
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• 2014

본 연구는 정과를 전통적인 방법보다 간편하게 제조하고자 전기밥솥을 이용하여 수삼 정과를 제조하고자 하였다. 전기밥솥에 수삼 정과를 제조할 경우 졸임 시간이 길어질수록 수분 함량은 줄고 당도는 높아졌다. 또한 졸임 시간이 길어질수록 명도는 낮아지고 적색도와 황색도는 유의적으로 높아졌고 205분 졸인 정과가 전통적인 방법으로 제조한 정과와 색이 가장 비슷하였다. 텍스처 측정 결과 졸임 시간이 길수록 경도는 높아 졌고, 경도와 씹힘성은 205분 졸인 정과가 전통적인 방법으로 제조한 정과와 가장 비슷한 수치를 보였다. 관능검사 결과 정과의 외관, 향, 맛, 텍스처, 종합적인 기호도에서 전기밥솥에 205분 졸인 것이 가장 선호 되었으며, 전통적인 방법을 대신하여 전기밥솥에 정과를 제조함이 가능함을 알 수 있었다.

• 한국식품과학회지
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• 제23권5호
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• pp.619-621
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• 1991

유과는 전통적으로 찹쌀로만 만들어 왔으나 일반계인 신선찰벼 품종의 찹쌀에 통일계 삼강벼 품종의 멥쌀을 $0{\sim}30%$ 혼합하여 유과를 만든 결과 혼합비율20% 수준까지 유과의 팽화율, 아삭아삭한 정도 및 굳기에서 찹쌀로만 만든 유과와 유의적 차이를 보이지 않아 유과 제조시 찹쌀에 멥쌀을 20%까지를 혼합할 수 있음을 확인하였다. 아울러 멥쌀을 혼합한 처리에서 연속식 꽈리치기 장치를 성공적으로 도입할 수 있었으며, 이때 반죽의 유동특성을 개선키 위하여 수분함량을 찹쌀만을 사용할 때보다 높여서 54% 내외가 적당하였다.

• Journal of Biosystems Engineering
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• 제40권4호
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• pp.320-326
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• 2015

Purpose: Kimbugak is one of Korea's traditional snack foods made of laver. Mechanization of the manufacturing process is necessary to produce kimbugak in large quantities and standardize the products for industrialization. This study was conducted to develop a machine that can simultaneously accomplish the two processes of pasting and garnishing for manufacturing kimbugak, and test its performance. Methods: A pasting and garnishing machine was designed, and its target work efficiency was set at 720 sheets/h. The performance was tested based on the physical characteristics such as work efficiency, pasting uniformity, and garnishing uniformity. Results: With the developed technology, kimbugak could be produced up to a productive rate of 840 sheets/h on a single machine. The pasting uniformity ranged from 91.5% to 96.8%, and a garnishing uniformity of more than 90% could be obtained. Conclusions: It is expected that this approach to developing a machine with the functions of pasting and garnishing can contribute to the mechanization of the manufacturing process to produce Korean traditional foods including kimbugak in large quantities and standardize the products for industrialization.

• 한국식생활문화학회지
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• 제15권2호
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• pp.101-110
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• 2000

This study was carried out to investigate the consumer recognition and consumption of Misitgaru(the traditional powder of roast grain). Data were collected from the 605 housewives(average age, 42.9 years old) residing in Chonbuk area by the self-administered questionnaire. The results from this study were as follows. The respondants were generally concerned regarding Misitgaru as a between-meal snack(33%). And there were recognition on Misitgaru as a weaning food(17%), health food(16%), and substitute food(14%). Of the respondants, good consumers of the Misitgaru were high ratio in age below 30 years old and in number of family member between 6 to 7. Among the demographic variables, age, educational level and housing form especially affected the purchasing place and educational level affected the kinds of mixing cereals. The higher the educational level, the more the kinds of mixing cereals. The methods of storage were significantly different according to age and income level. The older in age and higher in income level, the higher the storage at room temperature.

• Journal of Nutrition and Health
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• 제39권5호
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• pp.460-466
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• 2006

To investigate the effects of dietary patterns on bone mineral density and its biochemical markers among Korean healthy college women for 2 years, 34 female college students were recruited through convenience sampling. Bone mineral density was measured using Dual Energy X-ray Absorptiometry (DEXA) twice at baseline and two years later. Osteocalcin and parathyroid hormone were measured in fasting serum and N-teleopeptides of type collagen (NTx) in urine. Dietary intake was assessed by 24-hour recall method 8 times with average 4-month interval. Dietary patterns with percent energy of each food group using cluster analysis were classified into two groups. The first cluster (n = 16) was characterized with high consumption of bread, snack, fast foods, beverage and considerable of rice so it was determined as 'Modified dietary pattern group'. The second cluster was characterized with high consumption of rice and kimchi so determined as 'Traditional dietary pattern group'. There were no significant difference of age, menarcheal age, body mass index but percent of body fat by pattern groups. The traditional group showed higher value of bone mineral density among lumber spine and all femur sites at baseline and 2 years later but it was not significant after adjusted for percent of body fat. Serum osteocalcin and urine NTx was higher among the traditional group at baseline than the modified group. There were similar proportions of carbohydrate:fat:protein between groups but significantly higher intake of protein, iron, vitamin A among the traditional group. In conclusion, there were two distinctive dietary patterns among Korean college women. There was difference of bone mineral density and its biochemical markers between two patterns. Further research would be necessary to explore the relationship between dietary patterns and health risks for larger-sized and various populations.

• 동아시아식생활학회지
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• 제13권1호
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• pp.1-8
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• 2003

The purpose of this study was to investigate the university students' recognition and preference of Korean rice cakes. Self administered questionnaires were collected from 302 students in Incheon area. Statistical data analysis was completed using a SPSS 10.0 program. The recognition of Korean rice cake was generally high: Injeolmi, Garaeddeok, Bakseolgi, Songpyun, Patsirooddeok, Bindaeddeok, Yaksik Julpyun, Gyungdan, Moojigaeddeok were high1y recognized, but Gaesungjooak, Sugyibyung, Seunggeomchopyun poorly recognized by university students. The most common consumption frequency rate of students was once or twice a month (Male 31.9%; Female 41.6%). Most students ate rice cakes as snack with water, Kimchi, fruits, beverage(Cola, Cider) and Korean traditional beverage(Sujunggwa, Sighye). The sales possibility of Korean rice cake at university canteens was dependent on the characteristics different from those of rice cafes itself, for example,. nutritional labelling, mass, atmosphere and package, etc.

• 대한가정학회지
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• 제19권2호
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• pp.165-174
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• 1981

The survey was conducted through circulating questionares to three hundred sampled college students in Seoul. the findings are as follows. 1. 52% of MS (Male Students) and 25% of FS(Female Students) brought home-made lunches with them, while 39.2% of MS and 51.6% of FS used food services in campus. 2. Contents of home-made lunches were steamed rice(57%) or steamed ricebarley mix(24%) as a major diet, and Kimchi (Korean style pickled vegetable), fried eggs, soy-sauced sardins as side-dish. The favorite eating places for the students with home-made lunches were found to be campus dining hall for MS, classrooms for FS. 3. The primary reason for not having home-made lunches are the difficulties for handing. 4. The preference for the food served in campus dining hall was the traditional Korean food for MS and western style Snack (bakery and soft drinks) for the FS. 5. Costs spent for lunches were in the range of 200~600 won. 6. Followings are the comparison table for each ingredient compared with recommended daily requirement (RDR).

• 한국식품영양학회지
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• 제19권2호
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• pp.153-160
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• 2006

This study investigated the food habits of the elementary school children according to obesity index. The subjects included 1,307 elementary school children classified into four groups according to their individual obesity indices: underweight, normal weight, overweight, and obesity. The distribution of subjects by BMI was 51.5% underweight, 32.9% normal weight, 7.3% overweight, and 8.3% obese. Of these children, 62.6% ate breakfast everyday, and common weight control methods were exercise and diet. Lack of appetite was the most common reason for skipping breakfast(75.3%). Most students(74.7%) had Korean traditional cooked rice and side dishes for breakfast, and 69.6% of students responded that their meal speed was $10{\sim}30$ minutes. In conclusion, the food habits influencing obesity were eating speed, snack intake after dinner, and the number of snacks, while the size of meals did not influence obesity.

• 한국식품과학회지
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• 제21권6호
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• pp.820-825
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• 1989

멥쌀로 동진, 삼강을, 찹쌀로 신선, 한강품종을 선택하여 유과제조실험을 하였다. 사용한 멥쌀의 amylose 함량은 가각 18.5%, 찹쌀은 2-3% 수준이었으며 수침시 $(12^{\circ}C)$ 2시간 이내에 평형 수분함량에 도달하였고 멥쌀은 30%, 찹쌀은 42%의 수화도를 보였다. 쌀 전분의 호화 개시 온도는 $64.6-67.5^{\circ}C$로서 멥쌀과 찹쌀에서 큰 차이가 없었고 유과 반데기는 RH 75-84%에서 저장하면 튀김 적정 수분함량인 11-12% 수준에서 유지 가능하였다. 멥쌀과 찹쌀로 유과를 제조, 비교한 결과 멥쌀의 평화도는 2.5-2.9ml/g(건물), 찹쌀은 9.1-10.8ml/g(건물)로 멥쌀이 유의적으로 떨어지고 반대로 경도는 유의적으로 높아졌으며 바삭바삭한 정도는 차이를 보이지 많았다. 비정상 젖산 발효균에 의하여 팽화도, 경도 등은 개선되지 않았고 튀김 기름으로는 콩기름과 미강유간에 차이가 없었다.