• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.108-108
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• 2003

학교급식에서 싫어하는 채소류에 대한 새로운 조리법 개발을 통해 성장기 아동들에게 고른 영양섭취 기회를 제공하므로서 영양섭취 효율을 높여 주고자 하였다. 천안시에 거주하는 2ㆍ4ㆍ6학년 641명을 대상으로 급식에 제공되는 채소류에 대해 인지도, 기호도, 섭취빈도 설문 조사에서 아동들이 싫어하는 채소류로 피망, 풋고추, 브로컬리, 양파, 파, 도라지, 미나리, 부추, 호박, 양상추가 분류되었다. (중략)

• Journal of Korean Home Economics Education Association
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• v.27 no.3
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• pp.19-34
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• 2015

Current study aimed to evaluate elementary school children's perception and eating attitude towards vegetables and analyze environmental factors influencing it. Survey was conducted among elementary school students and their parents in Gangwon district, 410 subjects each(Total 742, 391 students, 351 parents). The results are as follows. Both the children(64.3%) and the parents(84.9%) showed high concern over health. 46.6% of children and 52.4% of parents admitted unbalanced eating behavior, and commonly avoided foods were mostly vegetables such as mushroom, carrot, garlic, sweet pepper-green, welsh onion, kimchi, pumpkin, or beans. Unbalanced eating habit was significantly related to health consideration in choosing what to eat(p<0.01) and interest in health(p<0.05). 70.9% of children with unbalanced eating habit showed intention for correction, and those with high interest in health had stronger intention (p<0.01). Regarding children's perception of 20 kinds of vegetables frequently used in school lunch, swiss chard leaf beet, amaranthus magistratus, and curled mallow were rarely heard of or hardly eaten before. Korean chinese cabbage, radish(62.7%), cucumber(62.1%), perilla leaves(60.4%), lettuce(58.1%), and spinach(54.5%) were among the most frequently eaten. Survey result on children's preference for the vegetables shows lettuce, cucumber, Korean chinese cabbage, perilla leaves, spinach, and radish were highly preferred and stem of garlic, crown daisy, sweet pepper-green, pepper, and curled mallow were the least preferred. There was a significant positive correlation(p<0.01, p<0.001) between children's and their parent's preference for each vegetables, implying that children's preference towards vegetables is greatly influenced by their parent's choice. Children showed negative attitude towards vegetables with strong flavor and tended to avoid vegetables that they remember as not tasty. This suggest that strong flavor and negative prior experience is what determines children's attitude in vegetable consumption. Many children said they try to eat vegetables even if they haven't had it before, and this tendency was significantly correlated with the degree of interest in health(p<0.05) and the degree of consideration of health in choosing what to eat(p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1118-1133
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• 2012

This research aimed to suggest an efficient improvement plan for school food services by investigating the operating situation and recognition of menu management in school food services for school food service dietitians (and nutrition teachers) in Chungbuk. A total of 328 questionnaires were distributed to school food service dietitians (and nutrition teachers) in Chungbuk by e-mail in September, 2010. A total of 265 questionnaires (80.8%) were used for the analysis. The highest allocation of nutrients and calories per day in school food services was 1:1.5:1.5 (breakfast : lunch : dinner) (38.5%). The reasoning for applying a flexible allocation of nutrients and calories per day was 'considering the ratio of students who do not eat breakfast' (59.2%). And the way to apply the flexible allocation for nutrients and calories per day was 'by agreement from the school operating committee in arbitrary data without situation surveys' (86 respondents, 49.4%), and 'by agreement from the school operating committee in analysis data through situation surveys' (80 respondents, 46.0%). The operational method of standardized recipes was 'cooking management site of national education information systems' (87.5%) and the items included in standardized recipes were menu name, food material name, portion size, cooking method, nutrition analysis, and critical control point in HACCP. The main reason for not utilizing all items of a cooking management site of the national education information system was 'no big trouble in menu management even though it is used partly (29.1%). In addition, the highest use of standardized recipe was for 'maintaining consistency of food production quantity' (74.0%).

• Journal of agricultural medicine and community health
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• v.34 no.3
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• pp.375-385
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• 2009

Objectives: The objective of this study was to identify the association of food intake with bio-physiological indicators: blood pressure, body mass index (BMI), waist/hip ratio (WHR), cholesterol and urine sugar among rural people. Methods: The subjects were 890 inhabitants from 14 towns of G County in Honam province. Data were collected by interview and self-reported with structured questionnaires from April 6th to 30th 2005. Data were analyzed with the frequency, percentage, t-test, $x^2$-test, ANOVA, Scheffe test and ANCOVA using SPSS 12.0 program. Results: Pre-hypertensive and hypertensive group was 27.0%, overweight and obese 27.1%, more than 0.90 in WHR 42.0%, more than 201 mg/dl of cholesterol 23.9%, and positive urine sugar was 8.7% in general. Among eleven food groups, fruit intakes were more effective in normotensive group than in the others. Vegetables, liquors, and milk products were 0.90 WHR more effective than the others. Milk products and liquors in BMI, and grains, beans and seaweed in low cholesterol group were more effective than the others. Conclusions: Bio-physiological indicators are related significantly only with fruits, milk products, meats, cereal and liquors among eleven food categories. Further study on the relationship between food intake, physical activities, smoking, drinking and lifestyle with bio-physiological indicators are suggested.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.501-513
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• 2019

Purpose: This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in Jeonbuk area. Methods: Data from 2,432 snack menus (1,321 for morning snacks and 1,111 for afternoon snacks) of March, June, September, and December 2017 from 13 CCFM in Jeonbuk area were analyzed. In addition, the participants for the survey were 247 parents in Jeonju and Kunsan. The data were analyzed using a t-test, ${\chi}^2$-test, and hierarchical regression analysis with SPSS v. 24.0. Results: Differences in the menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (61.6%) were one menu item. The percentage of 'G' (20.0%) was highest in the food group patterns. The morning snacks served mainly porridge, raw fruits, and milk, and the afternoon snacks served mainly flour-based foods, juices, and milk. The awareness level of parents about the snack menus of daycare centers was $4.09{\pm}0.82$, and its overall satisfaction was $4.06{\pm}0.69$. In the snack-quality attribute analysis, the hygiene of foods was the most important factor, and parents judged that they were doing well. Regression analysis showed that the hygiene of personnel was the most influential variable on the overall satisfaction, followed by balance with the main meal and the portion size. Conclusion: Therefore, it is important to establish snack menu guidelines considering the eating behaviors of the children and to strengthen hygiene for the increasing the satisfaction of various stakeholders in daycare centers.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.718-732
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• 2008

The purpose of this study was to investigate nutrients or food factors related to cognitive function of elderly having Alzheimer's disease. In this study 38 subjects who were over 65 years old have participated in dementia clinic at A medical center. After they were diagnosed to Alzheimer's Disease (AD) through blood analysis, neuropsychological test, brain image and interview by medical specialist, we examined for their general information, anthropometry, blood pressure and dietary intakes. Dietary intakes were investigated using the 24-hour recall record. Energy intake was adequate and the energy composition of carbohydrate, protein and fat was 60.8 : 16.2 : 23.0, but dietary intakes of calcium, vitamin A and folate were less than 75% of the recommended intake levels for Koreans. The multiple regression analysis adjusted with age, sex and educational level showed that cognitive function was positively related to intakes of zinc, fishes and shellfishes, beans & nuts, sugars and fats, and negatively related to intakes of plant calcium and eggs. These results indicate that intakes of specific nutrients or food groups are associated with the specific domains of cognitive function in elderly with AD.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.53-53
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• 2019

방울다다기양배추는 아직까지 국내에서는 소비자들에게 인지도가 낮은 작물이지만 최근 식생활 및 소비 패턴이 변화하면서 편의성, 차별성 등이 중요시면서 미니 과일, 미니채소류에 대한 관심이 증가하고 있다. 또한 외국의 도입 채소류에 대한 관심이 증가하면서 2013년 방울다다기양배추 수입량이 36톤이었던 것이 2015년에는 14.3배가 증가한 515톤으로 증가하였다. 이를 통해 방울다다기양배추가 가지고 있는 기능성과 미니채소에 대한 관심으로 지속적으로 소비가 증가할것으로 예상되고 있다. 이와같이 증가추세에 있는 방울다다기양배추의 수입을 대체하기 위해서는 국내 재배면적 확대가 필요하나 저온성 작물인 방울다다기양배추는 고온기 남부지역에서는 재배가 어려워 제주지역의 겨울재배 작형으로 제한되어 재배가 되고 있다. 따라서 제주지역의 겨울재배 작형과 연계하여 강원도 고랭지의 서늘한 여름 기후를 이용하여 단경기인 9~11월에 생산할 수 있는 여름재배 작형을 개발할 필요성이 있어 시험을 수행하였다. 본 시험은 2018년~2019년 태백 철암의 노지(표고 750 m)에서 시험품종은 "브릴리언트"를 이용하여 3월 하순 파종하여 50일 육묘하여 5월 10일 포장에 정식하였다. 흑색멀칭한 시험포장에 $80{\times}30cm$부터 $80{\times}60cm$까지 10 cm 간격으로 차이를 두고 정식하였으며 정식 전 N-P-K = 20-15-20 kg/10 a를 시비하였고 시험포장은 수확까지 병해충 방제 등 주기적으로 관리하면서 생육특성 및 수량성을 조사하였다. 재식거리별 생육상황을 비교한 결과 초장은 처리간 큰 차이가 없었고 경경은 재식거리가 커질수록 증가하는 경향이었다. 또한 엽장 및 엽폭은 처리간의 경향이 없었으며 엽수는 재식거리가 커질수록 증가하였고 $80{\times}30cm$ 처리시 80매내외였던 것이 $80{\times}50cm$ 이상일 경우 100매 이상으로 증가하였다. 재식거리별 구의 특성을 조사한 결과 구경은 처리간 큰 차이는 없었으나 재식거리가 커질수록 구경이 다소 증가하였으며 구중도 증가하는 경향이었다. 방울다다기양배추의 구의 엽수는 처리간 큰 차이가 없었고 경도 및 당도도 큰 차이가 없었다. 처리별 수량은 $80{\times}40cm$와 $80{\times}50cm$ 처리에서 수량이 다소 증가하였고 상품화율은 $80{\times}50{\sim}60cm$ 처리에서 80%이상으로 높았다. 따라서 방울다다기양배추의 여름 고랭지 재배시 재식거리는 $80{\times}50cm$ 처리시 생육 및 엽수 증가에 따른 구의 형성이 증가하여 수량성이 높아지고 상품화율도 증가하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.124-124
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• 2003

해양 심층수는 저온 안정성, 부영양성 및 인공물질에 오염되지 않은 해양수로서 오늘날 많은 분야에서 사용 가능성이 대두되고 있다. 해양 심층수를 음료나 식품, 화장품 등에 이용하였을 경우 나타나는 효과의 일부는 미네랄 특성과 관계가 있는 것으로 알려져 있으며, 심층수를 원료로 한 음료수에는 혈행개선 효과가 있으며, 심층수를 생수로 섭취하였을 경우 혈중 콜레스테롤치을 유의적으로 낮추는 것으로 알려져 있으며, 간장의 인지질 값도 낮춘다는 연구보고가 있다. 또한 해양심층수는 아토피성 피부염에 효과가 있으며, 식품의 맛을 개선하는 것으로도 알려져 있다. 우리나라의 대표적인 음식인 김치는 배추, 무 둥을 식염으로 절여 각종 채소류 및 향신료를 첨가한 후 젖산발효를 적절하게 시켜 숙성한 채소발효식품으로 세계적인 음식으로서 각광받고 있다. 이 중 무는 천일염이나 정제염에 절여서 깍두기나 동치미 등에 사용되기도 하며, 김치의 재료로 배추 다음으로 이용율이 높은 김치소재이다. 무는 절임여하에 따라서 김치의 맛, 품잘, 미생물의 번식속도, 저장성 등이 변화하며, 절임이 중요한 품질요소로 알려져 있다. 소금의 종류 및 소금의 사용방법에 따른 무의 품질특성의 변화에 대한 연구들이 있으나 해양 심층수염을 이용하여 무를 절임시 품질특성에 대한 연구는 이루어져 있지 않는 실정이다. 이에 본 실험에서는 해양 심층수염에 무의 절임에 따라 무의 절임 특성 변화를 관찰하였다. 해양 심층수염과 천일염을 이용하여 무를 절임할 경우 수축율, 염도, 물성의 특성 변화를 관찰하였다. 해양 심층수염을 가지고 무를 절임할 경우 특성 변화를 살펴본 결과 수축률은 절임 8시간 이후에 해양 심층수염으로 절임한 경우가 천일염으로 절임한 경우보다 큰 것으로 나타났으며, 해양 심층수염이 천일염보다 더 높은 염도를 나타내며 절임되었다. 젤리강도는 절임시간이 증가함에 따라 감소하는 경향을 나타내었으며, 절임 염도가 높을수록 젤리강도는 낮아지는 경향을 나타내었다. 무의 연도(Softness)는 심층수염이 천일염보다 높은 값을 나타냄으로서 해양 심층수염에 절일 때 더 부드러운 물성을 나타냄을 볼 수 있었다. 견고성은 해양 심층수염에 절임하는 것이 천일염에 절임하는 것보다 더 높은 값을 나타났다. 해양 심층 수염이 천일염보다 빨리 무 조직에 손상을 줌으로 절임을 단축시키지만 절임시간이 연장되면 오히려 무 조직의 손상을 완화시키는 것으로 나타났다. 이러한 차이는 김치맛과 발효에도 영향을 미치는 품질 요인이 될 수 있을 것으로 판단되며, 해양 심층수염을 이용하여 김치발효시 특성 변화에 대해 더 구체적인 연구가 필요하리라 사료된다.

• Food Science and Preservation
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• v.16 no.6
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• pp.999-1007
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• 2009

We investigated consumer perception of and concern for food safety. The subjects of this study were 275 urban housewives aged more than 20years. The results showed that vegetables and fruit showed the highest purchase frequency of 29.2%, and meat was the highest with 17.2% in the food which feel concerned about safety. Respondents observed that 'domestic food was safer than imported food' (3.92 on a 5 point scale) and 'I always feel concerned about food safety' (3.37). The study also showed that respondents were aware of environmental hormones (3.57), natural toxins (3.51), mad cow disease (3.48), and avian influenza (3.43), in that order. Finally, respondents were deeply concerned about mad cow disease (4.43), heavy metals in food (4.05), environmental hormones (4.02), food poisoning bacteria (3.96), avian influenza (3.87), agrichemical residues (3.86), and food additives (3.84), in that order.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.7-14
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• 2002

This study investigated the effects of a 7 week nutritional educational program on the unbalanced dietary habits, tastes, dietary attitudes, and nutritional knowledge of 127 fourth grade students. The subjects were selected from seven elementary schools that were under the supervision of the Dongbu Office of Education in Incheon. Results showed that most of the subjects were fully aware of the fact that they were on an unbalanced diet. It was also revealed that the main reason for their unbalanced diet was that they tended not to eat foods that did not fit their tastes. After implementation of the 7 week nutritional education, the subjects'unbalanced dietary habits significantly decreased, but their desires to fix their unbalanced diet failed to increase. The subjects'tastes showed a positive change in their perception towards vegetables, seafood, and seaweed to a significant degree; however, their appetite far meat, eggs, beans, frozen floods, and processed goods did not show any noticeable change. A significant increase was also found on the level of the subjects'nutritional knowledge but not in their dietary habits and dietary attitudes.