• Korean Linguistics
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• v.76
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• pp.143-186
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• 2017

The name list of Korean meals in this paper includes the names of main meals, as well as refreshments between meals. They are deeply related to the time when people have a meal during the day. In other words, the names have generally consisted of two constituents, namely a temporal expression and a name of staple food. This means that Korean's eating habits influenced the names at the time they were formed. Therefore, in this paper, I researched the names of Korean meals which were found in the literature written during 15C ~ early 20C, and studied the diachronic changes happened in the name list of Korean meals, as well as the individual names. As a result, it is verified that how frequent and when people had meals in those days determined the name list of Korean meals, and the biggest change occurred when the midday meal was incorporated into the main meals.

• RED RIBBON
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• s.71
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• pp.20-21
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• 2006

무더위에 지치고 입맛이 떨어지기 쉬운 여름철에 우리 감염인들은 특히 음식에 신경을 많이 써야 한다. 끼니를 소홀히 하거나 거를 경우 신체가 영양적 불균형상태가 되어 저항력이 떨어져 쉽게 지치고 병에 쉽게 걸릴 수도 있으며, 또한 더위에 음식물이 쉽게 상할 수 있어 위생관리에 많은 주의가 필요하기 때문이다. 따라서 여름철에는 기력을 돋우는 고단백 음식으로 식단을 짜고, 규칙적으로 골고루 그리고 위생적으로 안전하게 식사하는 것이 가장 중요하다.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.61-69
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• 2003

우리나라 사람들은 길에서 이웃을 만났을 때 진지 잡수셨습니까 하고 끼니에 관심을 표하는 습관은 어느 때부터 이었는지 알 수 없으나 먹는 것에 관심을 전부 쏟아야 했던 우리생활사의 한 단면을 말해 주고 있다. 각 민족마다 주식의 작물을 결정하는데 있어서는 몇 개의 갖추어야할 조건이 있었다. 주식이 되는 작물은 영양원으로서 가치가 있고 열량이 풍부하고 병충해와 기상 재해에 강하고 재배가 쉬워야 하며 그 나라에서 생산량이 많아서 사람들이 충분히 먹을 수 있어야 하며 부식과 잘 어울려야 하고 매일 먹어도 싫증이 나지 않는 음식이 되어야 된다는 것이다.(중략)

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.323-328
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• 2015

In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1733-1740
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• 2015

The purpose of this study was to investigate foodservice satisfaction in high school boarding students in Busan. To achieve the research objectives, a questionnaire was distributed to 357 students at four high schools in Busan. From the results, 83.8% of students ate breakfast every day, and more female students ate breakfast daily compared to male students (P<0.05). However, 53.2% of students ate 'almost-all' amounts of breakfast compared to lunch (86.6%) and dinner (87.5%). The average students' foodservice satisfaction score was 4.04/5.00. The highest satisfaction category was sanitation, followed by the service and food categories. Freshmen showed significantly higher foodservice satisfaction than junior students in terms of service (P<0.05), sanitation (P<0.05), and food categories (P<0.01). As for satisfaction of each meal, breakfast scored 3.15, lunch scored 4.04 and dinner scored 4.12, whereas male students showed significantly higher satisfaction than female students in breakfast (P<0.05) and dinner (P<0.05). Freshmen showed significantly higher satisfaction than juniors in breakfast (P<0.001), lunch (P<0.001), and dinner (P<0.001). As for meal type preference of each meal, female students strongly preferred Korean food for breakfast (P<0.01). This research suggests that it is necessary to improve breakfast satisfaction by developing a variety of menu items.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.182-188
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• 2011

Excess sugar intake by food consumption may contribute to the development of diabetes, dental caries, attention deficit hyperactivity disorder (ADHD), and cardiovascular disease. The objective of this study was to investigate the sugar intake from meals at nursery schools in Gyeonggi-Do, and to construct a database for reduction policies sugar intake. A total of 601 samples were analyzed for sugar intake in summer and winter, respectively. The average sugar intake from food service was 2.22 g/meal, which was 5% of the Recommended Daily Intake (RDI). Furthermore, the analysis results of sugar content were in the decreasing order of fruits (5.05 g/100 g), fried food (2.92 g/100 g), and braised food (2.31 g/100 g). The habit of excessive sugar intake in childhood can be threaten health in adulthood. Thus, it is necessary for nursery school children to consume schoolmeals that contain less sugar.

• Journal of Agricultural Extension & Community Development
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• v.12 no.2
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• pp.271-286
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• 2005

한국은 제1, 2차 경제개발 5개년계획으로 산업화와 경제 발전을 이룩하면서 심각해진 도 ${\cdot}$ 농격차의 해소를 위해 1970년대 초부터 농촌지역사회 개발을 위한 새마을 운동을 전개하였다. 새마을운동은 근면, 자조, 협동을 기본 정신으로 한 잘살기 운동으로 1970년 당시 대통령이 농촌개발에 대한 강한 욕구와 집념을 천명하면서 농촌 새마을운동에서 시작되었다. 자원이 부족하고 농촌의 사정은 더욱 열악하여 국민의 70%를 차지하는 농민의 상당수가 끼니를 걱정해야 했으며, 도 ${\cdot}$ 농간의 격차는 벌어져 도시로 인구가 몰려들고 사회는 불안정한 상태에서 농촌지역사회의 개발 없이는 나라의 발전도 안정도 기대하기 어려운 실정이었다. 농촌 개발을 위한 환경개선과 소득증대 사업에 주력했던 새마을 운동이 성공할 수 있었던 요인을 정부의 관심과 지원도 있었지만, 새마을 교육을 이수한 새마을 지도자들, 그 지도자들과 함께 근면, 자조, 협동을 실천했던 마을 사람들, 지역사회 주민들의 공동 노력이었다. 이 논문에서는 농촌에서 시작된 새마을운동이 도시의 직장, 공장 새마을운동으로 번져 범국민적 운동으로 나라 근대화의 원동력이 되었으며 성공할 수 있었던 요인들을 살펴보고 국제협력 사업의 일환으로 개발도상국의 농촌 지역사회 발전을 위해 새마을운동 경험을 공유할 수 있는 방안에 관하여 제언하고자 하였다.