• Journal of Nutrition and Health
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• v.24 no.3
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• pp.230-242
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• 1991

This research was conducted on the 10 take-out boxed-lunches commercially prepared in the department stores. chain stores. and the public railroad trains in Korea. Sampling was conducted from February 1990 to March 1990. Nutritive values and sodium contents of the 10 boxed-lunch samples are summarized as follows : 1) The average weight(percentage) of the cooked rice and the side dishes were 304.6g(49.4) and 312.4(506%), respectively. The weight of these samples were significantly heavier than that of Japanese style boxed-lunches. 2) The average number of the side dishes was 12. The average numbers of food items classified by the five food groups were 6.1 in protein food group, 0.3 in calcium food group. 6.0 in vitamin and mineral food group. 1.5 in carbohydrate food group, and 1.5 in oil and fat food group. 3) They contained on the average 840.7kcal of energy, 38.9g of protein, 22.7g of fat, 120.4g of carbohydrate. 300.8mg of calcium. 410.8mg of phosphours, 6.61 mg of iron. 219.8 R.E. of vitamin A, 0.46mg of thiamin, 0.67mg of riboflavin, 10.5mg of niacin, 27.5mg of ascorbic acid. Thus. except vitamin t the content of all the nutrients were higher than the value of 1/3 of the RDA for adults. 4) The high priced group(group 2) had more protein, calcuim. iron and niacin contents than the cheaper group(group 1). Probably, it's because the group 2 had more animal foods than the group 1. 5) The average energy content per unit price(100 won) was 37.3kcal and the average protein content per unit price(100 won) was 1.64g. Korena style boxed-lunches had higher energy and protein contents per unit price than Japanese style, and the group 1 higher than the group 2. 6) The average energy Proportions of Protein, carbohydrate. and fat were 18.3%, 57.4%, and 24.3%, respectively. These proportions are good enough. 7) Frequency of cooking methods for the side dishes were found in the decreasing order : pan-frying, frying, braising, seasoning, kimchi, grilling, pickling, stir-frying, steaming and fermenting. Generally simple cooking methods were used, thus the menus were lack or varieties. 8) Frequency of colors for the side dishes were found in the decreasing order : red, brown. yellow, green, black, white. Too much red pepper was used. 9) The average capacity of the containers for the staples and the side dishes were 468.1ml and 590.6ml, respectively. And the containers could not keep the food items well seperated. 10) The average contensts of sodium and salt were 2.287mg and 5.76g, in the range of 1, 398mg to 3, 489mg and 3.53g to 8.80g, respectively. These are much higher values than the recommended amount of salt.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.92-101
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• 2005

According to conceptions of Korean, Japanese, Chinese, and Western cuisine, the results of study based on SD and the factor analysis are as follows. The factors, which were showed from the conception of Korean cuisine, were the tastes for simplicity, cheapness, and familiarity, such as a side dish. The factors, which were showed from the conception of Japanese cuisine, looked like unfamiliar, tasteless and citified except sushi and grilled meat. The factors, which were showed from the conception of Chinese cuisine, were familiarity with the exception of Chinese black noodles, sweet fried pork and fried rice and those looked delicious as well as good table setting. Young people were also trending to be fond of them. The factors, which were showed from the conception of Western cuisine, were luxurious, delicate and citified foods. People were familiar with pizza, spaghetti and stake in Western cuisine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.465-469
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• 1993

This study was designed to investigate fatty acid composition of salt-fermented seafoods in Chonnam area. The seven samples were analyzed for fatty acid composition. The contents of lipid was highest in salt-fer-mented anchovies and followed by salt-fermented small mullets, salt-fermented oysters, salt-fermented sea-arrows and salt-fermented small shrimps. The ratio of fatty acid composition depended on the samples but the major fatty acids were $C_{l6:0}$, $C_{20:5}$, $C_{l6:1}$, $C_{22:6}$, and $C_{l8:1}$ among all samples. The composition of n-3 polyunsaturated fatty acids was highest in salt-fermented sea-arrows (39.11%) and followed by salt-fermented small shrimps, salt-fermented oysters, salt-fermented anchovies and salt-fermented small mullets. In n-3 polyunsaturated fatty acids, $C_{20:5}$ was relatively abundant in salt-fermented oysters (17.71%) and salt-fermented sea-arrows (16.38%), and $C_{22:6}$ in salt-fermented sea-arrows (22.22%) and salt-fermented small shrimps (15.13~21.50%). However, $C_{22:6}$ was very little in salt-fermented small mullets.l mullets.

• Journal of Nutrition and Health
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• v.24 no.4
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• pp.344-349
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• 1991

This study was undertaken to evaluate the potassium consumption and excretion in forty healthy male workers of a tire company in Seoul. Mean postassium intake for three days in the subject was $54.5\pm16.7mEq/day(2.13\pm0.64g)$ and urinary excretion of potassium in 24 hours was $45.9\pm10.5mEq(1.77\pm0.41g)$. Thus 83% of dietary potassium was excreted in the form of urine. Dietary ratio of Na to K was $4.15\pm0.58$ while urinary ratio of Na to K was $5.20\pm1.11$. The main food source of potassium was cooked rice with soybean in the rice group, potato with soybean paste soup in the part of soup group. and seasoned Spanish mackerel with raddish in the side dish group. There was a strong correlation between dietary protein and dietary potassium(r=0.694, p<0.001). Urinary sodium and potassium were also strongly associated with each other(r=0.647, p<0.001).

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.255-262
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• 2000

포항지역 주민 500명을 대상으로 꽁치과메기의 기호도 조사를 한 결과를 요약하면 다음과 같다.과메게 용어 인지 여부에 대해서는 대부분 응답자가 알고 있었으며, 과메게 시식 여부는 92.5%가 먹어 보았으며, 먹어보 지 못한 7.5%에 대해 그 이유를 알아본 결과 먹고 싶지 않았다가 61.3%를 차지하였다. 연령별 시식 여부 차이 분석에서 나이가 많을수록 대부분 과메게를 먹어본 것으로 나타났다.(P<0.05). 과메기를 먹는때는 술안주로가 80.9%로 가장 많았다. 남(86.5%), 여(56.8%)모두 술안주로 먹는 경우가 가장 많았다. 간식으로 먹는 경우도 남자(6.6%)보다 여자(16.3%)가 많게 나타났다(P<0.05). 또한 연령이 많을수록 간식으로 먹는 경우가 많았다.이러한 결과를 놓고 볼때 사철과메기의 개발 또는 포항 꽁치과메기가 향통식품으로 자리잡기 위해서는 술안주로서의 과메기가 아니라 조리방법이나 스낵 등의 가공방법 개발 등을 통하여 반찬이나 간식으로 먹을 수 있어야 진정한 먹거리로서 자리잡을 수 있을 것이다. 과메기를 처음 먹은 꼐기는 주위의 권유로 먹은 경우가 57.9%로 가장 많았다. 연령별로 살펴보면 젊을수록 과메기를 주위의 권유로 먹은 경우가 많으며, 나이가 많을수록 먹음직스러워서 과메기를 처음 먹은 계기가 된것으로 나타났다.(P<0.05). 과메기 선호도는 92.5%가 과메기에 대해 호의적인 응답을 하였다. 남자가 여자보다 과메기를 더 선화하는것으로 나타났다.(P<0.05) 연령별로는 31~40세 연령층이 과메게를 가장 선호하는 계층으로 나타났다. 과메게를 먹을때 곁들여 먹는 것으로 과메기, 생미역,초고추장으로 먹는 경우가 가장 많았다. 포항 지역 주민들은 과메기를 먹을때 대부분 생미역과 곁들여 먹지만 초고추장 없이 먹는 경우도 적지 않았다. 대부분 3~10마리 정도 1회 먹는것으로 나타났으며, 20마리 이상 많이 먹는 주민도 남녀 거의 유사하게 나타났다. 따라서 여성층의 과메기 애호가도 많다는 것(5.6%)을 알 수 있다.(P<0.05)

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.269-277
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• 2020

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.716-723
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• 2016

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.350-355
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• 2009

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.648-654
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• 1992

Purpose of this study was to investigate intake pattern of sodium in the family members of normal and stomach cancer patients, excluding patients themselves. Every food samples that they consumed for 3 days, drinking water, hot pepper paste, soybean paste and soy sauce from the each family were collected for Na analysis. Three days of morning urine from the each subjects was collected for determination of urinary Na excretion. Sodium contents of hot pepper paste, pickles, soups and meats in stomach cancer families were significantly higher than those in normal families. However, urinary sodium excretion between the two groups was not different. This suggests that sodium metabolism in human may be altered with a long-term intake of sodium=rich foods.

• YAKHAK HOEJI
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• v.52 no.6
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• pp.434-440
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• 2008

The purpose of this research was to investigate the microbiological quality and antimicrobial susceptibilities of the ready-to-eat side dishes, which are were collected from the grocery stores, big markets, and department stores in Seoul throughout November, 2007. Of total 124 samples, presence of staphylococci and enteric bacilli was observed in 38 samples (31%) and 53 samples (43%), respectively. And 30 samples (24%) were shown to be of unsatisfactory quality for total bacterial count (>$10^5$). Antimicrobial susceptibilities of the staphylococci isolated from the side dishes were tested for six different antimicrobial agents, which are in widespread clinical use in Korea, as well as four new antimicrobials, daptomycin, linezolid, quinupristin/dalfopristin and tigecycline. As a result, the staphylococcal isolates were found to be resistant to oxacillin (${MIC}_{90}$, >128 ${\mu}g$/ml), teicoplanin (${MIC}_{90}$, >128 ${\mu}g$/ml), mupirocin (${MIC}_{90}$, >128 ${\mu}g$/ml), linezolid (${MIC}_{90}$, 128 ${\mu}g$/ ml) and quinupristin/dalfopristin (${MIC}_{90}$, 32 ${\mu}g$/ml). Especially, some of the staphylococcal isolates exhibited high level and multi-drug resistance. Moreover, these bacteria were also resistant to new antimicrobials, except tigecycline.