• 동아시아식생활학회지
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• 제14권4호
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• pp.338-342
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• 2004

This study was performed to measure the antioxidant effects of red ginseng extracts which antioxidation had been promoted through enzyme hydrolysis. In order to observe their tumor-suppressing effects, an anti-cancer medicine and Saponin-SOD, which was a highly antioxidant beverage made from red ginseng saponin adding SOD-like rice (with embryo buds) extracts, were administered to nude mice with large intestine cancer induced. There was a significant increase in the content of phenolic compounds as the enzyme was added. The red ginseng extracts showed a high electron-donating ability with the passage of time. The electron-donating ability was particularly high in the enzyme-treated red ginseng extract, and also observed as high in Saponin-SOD. The lipid-peroxide generation was inhibited depending on the concentration of Saponin-SOD added; the addition of 0.625% Saponin-SOD served to decrease the inhibition level up to 65% compared with the case of no addition (100%). As a result, it could be assumed that Saponin-SOD would strongly inhibit the oxidation of ghost membrane. After the cancer was induced in nude mice through the injection of SNUC-4 cell, there was a significant inhibition in the growth of tumors in nude mice into which Saponin-SOD were injected; the growth of tumors was gradually decreasing with the passage of time after the cancer induction. In particular, when Saponin-SOD was administered together with an anti-cancer medicine, the synergic effect was observed. In conclusion, Saponin-SOD, when used with an anti-cancer medicine, is expected to reduce the amount of free radical and lipid peroxide, which are known to cause harmful effects occurring from the internal application of medicine.

• 동아시아식생활학회지
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• 제9권3호
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• pp.345-355
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• 1999

Present status of school lunch service and satisfaction on it were surveyed by questionnaires with 636 elementary school students in Inchon city. School lunch service was considered positive in 68.3% of the objectives. Most of the students thought the amount of rice and side dishes appropriate. And the ratios of students feeling the food taste fair and good were 36.6% and 56%, respectively. When dislike-foods were served, 58.3% still ate forcedly and 30.4% ate partly. Reasons for not eating up foods were dislike foods(46.7%), too much amount(20.3%), and bad taste(17.5%). Colors and appearance of foods were thought to be fair and good(93.8%). Warm foods were thought to be served warm as they should be(51.5%) and a little colder than they should be(43.5%). 65.4 percent of the students responded to be served cold foods cold enough as they should be. Dining hall was preferred as an eating place(61.4%). Half of the students occasionally washed their hands and 35.0% always did. Those in charge of teaching the table manners were teachers(59.8%), dieticians(16.9%) and principals(4.5%). Sixty-three % of the students felt the dieticians kind. Good changes resulting from the school food service were student could have balanced diet(24.4%) and enjoy eating(18.1%). For better school lunch service it is necessary to provide menu for student's preferences, facilities for maintaining food temperatures, dining halls and opportunities to wash hands prior to eating.

• 동아시아식생활학회지
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• 제1권1호
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• 동아시아식생활학회지
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• 제26권1호
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• pp.1-10
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• 2016

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.

• 동아시아식생활학회지
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• 제8권1호
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 동아시아식생활학회지
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• 제5권3호
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• pp.339-358
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• 1995

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

• 동아시아식생활학회지
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• 제5권3호
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• pp.263-286
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• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

• 동아시아식생활학회지
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• 제13권2호
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• pp.73-82
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• 2003

In the early years of the Koryo dynasty(877~1392), the grain production was encouraged and the consumption of meat was abstained because of the Buddhism. Therefore, desserts including rice cos and cookies and teas were prevalent. Specially, the cooking skill of the desserts was highly developed because the desserts were the requisite of offered in Buddhist service and national ceremonies. Also, the king took the lead in abstaining to eat meat. According to $\boxDr$Koryodokyung$\boxUl$ , People in the early Years of the Koryo dynasty were unskilled to slaughter for serving meat to the envoy from China. Most ceremonies in Koryo dynasty were held fur retainers by king and the ceremonies held to celebrate the coronation, birth of the royal grandchildren, and royal birthday, and to treat the envoys and merchants from China(Song dynasty) and Tamra kingdom. The ceremonies were continuously held from the early year to the later year of Koryo dynasty. The aristocracy of the Koryo dynasty often held the extravagant ceremonies and drank liquor a lot in the ceremony and offered the extravagant foods such as oil-and-honey pastry and milk, which caused the national problem later. The royal religious ceremonies held often in the Koryo dynasty were ancestor worship ceremony, tea ceremony, lotus lantern ceremony, Palgwanhoe, etc. In Koryo dynasty, there were several government offices that took charge of royal dietary culture as follows: 1. Yomulgo (料物庫) - government office supplied with provisions 2. Sasunseo(司謄署) - government office that took charge of various kinds of side dishes 3. Saonseo(司酪署) - government office that took charge of wine and liquor 4. Naejangtaek(內莊宅) - government office managed paddy fields and dry fields owned by royal family 5. Sangsikguk(尙食局) - government office same as Sasunseo that took charge of various kinds of side dishes, the name changed to Sasunseo later 6. Sungwanseo (謄官署) - government office that took charge of foods for various religious services and ceremonies 7. Naewonseo (內園署) - government office that took charge of the garden

• 동아시아식생활학회지
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• 제17권2호
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• pp.164-182
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• 2007

The purpose of this study was to investigate the stress and effects of stress on dietary habits, food preferences and food frequencies of young children in Kyungbuk province. The study subjects were 271 children, aged $3\sim5$, and attending child care centers within the Kyungbuk area. The general characteristics, dietary habits, stress, food preferences, and food frequencies of the young children were assessed, as were the general characteristics of their parents. The results were analyzed using $\chi^2-or$ t-tests employing the SPSS program package. The subjects were classified into two groups according their level of stress. One hundred and nine of the subjects had high stress(HS) and 162 had low stress(LS). The male HS group ate breakfast more regularly, skipped meals more frequently and ate protein-containing foods everyday compared to the male LS group. The female HS caught colds more easily and were more constipated than the female LS group. The preferences for chicken and hamburgers were higher in the male HS group than LS group; whereas, those for noodles and soybean milk were lower in the male HS than LS group. The preferences for soybean milk was higher in the female HS than LS group. The frequencies for stir-fried foods and spinach were higher in the male HS than LS group; whereas, those for curried rice, noodles, apples and soybean milk were higher in the male LS than HS group. The frequency for kimbab was higher in the female HS than LS group; whereas, those for steamed foods, shells and mushrooms were lower in the female HS than LS group. Therefore, our results suggest that young children, as well as their parents, need better dietary habits and strategies for actively coping with stress to maintain health.

• 동아시아식생활학회지
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• 제26권6호
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• pp.550-558
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• 2016

This study was conducted to provide guideline data for future instructional materials and practice guidelines on reforming the dietary life of military personnel in terms of lowering sodium intake. A total of 264 persons were surveyed to obtain basic data on sodium intake and understanding of sodium. The study also examined the practice that is carried forward in this endeavor. The subjects liked 'kimchi' and 'rice with topping', and these could be the reason for higher salt intake. Career soldiers scored higher in terms of nutrition knowledge than enlisted soldiers (p<0.01). Nutrition education concerning sodium intake was statistically insignificant between the two, whereas career soldiers showed a higher experience rate at these nutrition educational events. Career soldiers also had with higher sodium intake than enlisted soldiers, and this difference was statistically significant (p<0.01). In terms of practice, officers were more likely to experience difficulty in putting the theory of less sodium into practice than their enlisted soldiers counterparts (p<0.05), and the main reason behind this difficulty was that they did not feel the need to lower their sodium intake. Soldiers should be well educated about sodium and healthy diet during their service. Education should focus on lowering sodium intake and changing their attitudes and awareness of this issue in order to elicit behavioral changes.