• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.16-24
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• 1993

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in $\ulcorner$Samkuksaki$\lrcorner$. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in $\ulcorner$Zeungtosanrimkwungiae$\lrcorner$ and $\ulcorner$Limwonsiprwukji$\lrcorner$ influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.99-108
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• 2022

This study identifies the perceptions and choice attributes toward plant-based foods and identifies the differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. The results reveal a significant difference between vegetarians and omnivores. Compared to omnivores, vegetarians perceived that plant-based food products would be 'good taste', 'animal-friendly', and 'consistent with their personal value'. Omnivore scores were higher in the perception that it would be 'good for health' and 'environment-friendly'. No statistically significant difference was obtained between both diet groups when considering the factor of nutrition. When considering choice as an attribute for plant-based food products, vegetarians responded that 'ingredients' were the most important, while omnivores responded that 'taste' was the most important. These results can be used as basic data for developing and promoting plant-based food products in South Korea.

• Journal of Nutrition and Health
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• v.7 no.4
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• pp.6-11
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• 1974

1. The status of nutrition hasn't been found a great difference between the model village and the compared one, so there should be a great need of the improvement of the traditional food life which is chiefty consisted of some cereal grains and vegetables, in a Larger sense, the mixing diet would diminish the burden of stomach and help us to get high nutrition with a bit of quantify. 2. The health of the oral cavity has a close relation with that of whole body. In order to keep a good dental health, there fore, we should study and try to get more calcium in another food group except in the vegetarian diet. The pregnant women must especially have much recognition to the necessity for getting a lot of calcium. 3. It is desirable to clean our teeth three times every day after having meals for every three minutes. The habit which is called 'three three three campaign' should clearly be kept for all of us.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.412-420
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• 1999

The amount and type of dietary protein that effects affect bone mineral loss after menopause and different dietary patterns may influence anthropometric measurements, biochemical values, and bone metabolism. Objective : Our objective was to investigate bone metabolism and chronic disease factors in two different dietary patterns. Design: The sample consisted of 40 lacto-ove-vegetarians(LOV) and 49 omnivores aged from 47 to 85 years in good condition without any medical problems. Results : The average energy intake of LOV was 1414.0kcal and omnivores, 1403.2kcal. The difference between means was not statistically significant. The differences of means of body weight and BMI between the two groups were not significant but the systolic blood pressure of LOV group was significantly lower than omniovores(p<0.05). The values of serum cholesterol(p<0.05) and glucose(p<0.05) of LOV were signifcantly lower than that of omnivores. The serum albumin level(p<0.01) of LOV was lower than it'scounterpart but in a normal range. The intake of crude fiber(p<0.05) of LOV group was significantly higher. The urinary pH of LOV was 7.4 and that of omnivores was 6.3(p<0.001). Plant calcium(p>0.05) and plant iron(p<0.001) had positive correlations with the uninary pH but animal protein(p>0.05) and animal iron(p>0.05) had negative correlations with the urinary pH. The level of urinary biochemical marker of bone resorption, deoxypyridinoline(DPD) of LOV was significantly lower than the other group(p>0.05). The T-scores of bone mineral density for the two sites in the two groups were not significantly different. Conclusions : The DPD level and urinary pH value of LOV were more desirable for the bone metabolism that the omnivores. The diet of LOV had lower risk factors of chronic diseases than the other group.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• Korean Journal of Adult Nursing
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• v.21 no.3
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• pp.303-313
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• 2009

Purpose: The purpose of this study was to investigate bone mineral density(BMD) and identify risk factors of osteoporosis in Korean postmenopausal women. Methods: The subjects consisted of 328 women. The BMD of the calcaneus were measured with peripheral dual energy x-ray absorptiometry. The risk factors were collected by a self-report standardized questionnaire. The differences among the osteoporosis, osteopenia, and normal group were compared by one way analysis of variance test, Scheffe's multiple comparison tests and Logistic regression. Results: The average age was 65 years old and the average T-score was 28.7% with osteoporosis. The Risk factors of osteoporosis were inclined by 24% in age (OR = 1.24, CI = 1.16 ~ 1.31), 53% in menarchal age (OR = 1.53, CI = 1.24 ~ 1.88), 3.5 times in vegetarian (OR = 3.52, CI = 1.66 ~ 7.47), 2 times in small-bowel disease (OR = 2.01, CI= 1.03 ~ 3.94), 5.3 times in arthritis (OR = 5.33, CI = 1.61 ~ 17.67), 5.5 times in eating disorder (OR = 5.50, CI = 1.43 ~ 21.17), 6 times in health perception (OR = 6.08, CI = 2.30 ~ 16.06). The Risk factors of osteoporosis were reduced by 10% in weight (OR = 0.90. CI = 0.83 ~ 0.97), and 10% in menopausal age (OR = 0.90. CI = 0.84 ~ 0.98). Conclusion: The risk factors of osteoporosis were in the general characteristics, menstrual history, history of disease, life style & diet, and health perception. Eating disorder and health perception are highest on the risk factor of osteoporosis in Korean postmenopausal women.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.7385-7393
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• 2015

This study aimed to identify the effect of brown rice-vegetable school meals program on the subjective health status, BMI and hematological parameters of high school students. This is a single group pre-post study design that includes 17 high school boys and 18 high school girls. Students were catered for lunch and dinner with brown rice and a vegetarian diet for 12 weeks at the school. The collected data on subjective health status, BMI levels and hematological parameters were measured in pre and post, and changes were compared by paired t-test. Subjective health status of the participants has improved and BMI was reduced. Blood Hct, Hb, Hct, total protein and albumin have also been reduced. Ca and triglyceride levels decreased in females. However, all levels were reduced within the normal range. These results show that brown rice-vegetable intake of high school students reduces weight and helps them prevent from acquiring cardiovascular diseases in adulthood through the reduction of serum triglyceride and in practicing healthy eating habits.

• Food Science and Industry
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• v.49 no.4
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.

• Journal of Advanced Technology Convergence
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• v.2 no.1
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• pp.9-16
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• 2023

The purpose of this study is surveyed 109 vegan diet practitioners in their 20s or older to inform the need for research and development to include the oral health area in the health trend of vegan. Frequency analysis, X²,and simple linear regression analysis were performed using SPSS. The vegan group, which is fully vegetarian, had a lower risk of subjective dental caries, but the perception of subjective oral health was negative. It was found that vegan dietary habits were believed to be a little more beneficial in terms of oral health, but were perceived as vulnerable in actual oral health. Based on these results, it is believed that it is necessary to develop an oral-nutritional program that reflects a new dietary consumption trend called vegan in the new nomal.