• 한국조리학회지
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• 제13권3호
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• pp.68-79
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• 2007

The purpose of this study was to contribute to merchandising of native local foods. This study was designed to standardize the recipes and to analyze the nutrients of native local foods in Gijang region such as 'Myeolchijjigae', 'Galchijjigae' and 'Maejipjjim'. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then supplied for the sensory evaluation. After that, CAN Pro 2.0 was used for the nutritional evaluation. The results are as follows : Myeolchijjigae was preferred when radishes and traditional soybean paste were added. Galchijjigae was more liked when young pumpkins, mixed soy sauce and soybean paste were added. Maejipjjim was preferred with Aeji(Codium adhaerens), Warty sea squirt(Styela clava), soybean paste and powdered perilla seed(Perilla frutescens var. japonica) added. The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended requirement in Myeolchijjigae and Maejipjjim. Calcium and phosphorus were high in Myeol-chijjigae, vitamin A in Galchijjigae, and vitamin A, B_6$, folic acid, phosphorus and iron in Maejipjjim.

• 한국식생활문화학회지
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• 제33권2호
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• pp.112-124
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• 2018

Despite the rapid increase in the number of foreign students, there has been a lack of research to help them adapt to Korean food culture and develop healthy eating habits. This study examined the dietary habits and problems of foreign students studying in universities of Korea. Although 97.0% of the 604 people surveyed live in dormitories, the visiting rate of the school cafeteria was low. In addition, only 30.2% of them ate three meals a day, and the frequency of eating midnight snack and convenience store foods was high. International students were positive about experiencing new Korean food, but food satisfaction in Korea was not high because of the difficulties in food selection due to religious problems and maladjustment to Korean sauces and seasonings. Information on Korean eating habits was obtained mainly from other foreign students from the same country (49.5%) and the Internet (33.8%), and there was very little interaction with Korean students at meals. The ratio of subjects who ate halal foods was 33.3%, and they were shown to have difficulty obtaining halal foods in Korea. Therefore, based on the results of this study, a support program should be developed in order to improve the dietary habits of international students.

• 대한지역사회영양학회지
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• 제16권4호
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• pp.488-496
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• 2011

The purpose of this study was to investigate the perception and utilization of Complementary and Alternative Medicine (CAM) for diabetic patients in Busan. The subjects were 227 patients at two general hospitals (over 400 bed). This study was performed through the interviewing process using questionnaires conducted from January to April, 2010. Of a total of subjects, 109 patients (48.0%) had taken CAM at least one time. The patients used CAM recognized that they were 'auxiliary medicines' (39.4%), 'supplementary health foods' (32.1%) and 'medicines' (19.3%), but inexperienced patients perceived them as 'supplementary health foods' (29.6%), 'unscientific treatment' (22.6%) and 'medicines' (20.2%), It was significantly different between two groups of patients (p < 0.001). The number of CAM types used for the patients was 51. The CAM types were plant foods (64.3%), dietary supplement (23.6%) and animal diets (12.1%). The patients used an average of 5.9 different kinds of CAM and an average of 3.8 years them and paid \93,345 per month. The patients with diabetic complications and for longer morbidity periods used CAM for significantly (p < 0.05) longer periods. The mean effectiveness scores of the patients used CAM were 3.31/5.00 for efficacy satisfaction, 3.58/5.00 for fewer side effects compared to those of oral drugs, 3.60/5.00 for psychological stability, 3.81/5.00 for easiness to use, and 3.06/5.00 for economic satisfaction. Of the patients that used CAM, 55.9% did not consult with doctors about CAM. More than two-thirds of the patients (77.1%) did not feel the need to consult with doctors.

• 대한영양사협회학술지
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• 제10권4호
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• pp.452-466
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• 2004

The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of guideline. A survey was done by e-mail with a set of questionnaires, which was responeded by 122 dietitians in elementary school foodservice. The results were as follows; Sixty percent of the dietitians though to the general imported food materials had to use. Regarding mean score of using the imported food materials; safety was 2.12/5.00, freshness 2.48/5.00, sanitation 2.68/5.00, nutrition 2.73/5.00, preference 2.93/5.00, external form 3.09/5.00, package 3.12/5.00, and price 3.63/5.00. Thirty seven percent of the dietitians had purchase the pro-environment farm products(PEFPs) and 32.0% of them purchased those products for the students' health. But 52.4% could not purchase to the PEFPs because of expensive price. They had negative opinions about deficient supplying of PEFPs 4.51/5.00, too expensive price 4.34/5.00, and the truth or false in source of PEFPs 3.96/5.00. Most of them perceived that using the PEFPs had to apply the step by step. Among of them, 33.9% had the knowledge of PEFPs, but 16.4 of them did not know to the PEPPs. 57.4% of them hoped to purchase the food materials through a center of supporting school meal servcie(it called non-profit-making organizations).

• 한국수산과학회지
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• 제15권2호
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• pp.147-153
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• 1982

우리나라에서 시판되고 있는 젓갈류 및 채소류의 질산염 및 아질산염함량을 조사한 결과는 다음과 같다. 젓갈류에 있어서 절신염의 함량은 $0.74\sim13.81\;ppm$으로서 종류에 따라 차이가 많았다. 아질산염 함량은 자리돔젓, 새우젓, 꼴뚜기젓, 멸치젓 및 명란젓에서는 소량 검출되었고 갈치젓과 창란젓에서는 검출되지 않았다. 한편, 채소류에 있어서 엽채류의 질신염 함량은 근채류, 과채류에 비해 그 함량이 많았고 특히 상치는$1,320\sim1,412\;ppm$, 배추는 1,572.5 ppm으로서 가장 높았고 부추, 파 및 들깨잎등은 $5\sim219\;ppm$으로서 함량이 낮았다. 과채류의 질산염함량은 가지가 $109.1\sim373.1\;ppm$으로서 다소 높았으나 마늘, 고추 및 토마토에서는 각각 35.1 ppm, 4.09 ppm 및 $4.2\sim7.1\;ppm$으로서 채소류중 그 함량이 낮았다. 아질산염함량은 양배추3.8ppm, 상치 $2.5\sim2.9\;ppm$으로서 비교적 높았으나 배추, 고추, 들깨잎, 마늘 및 우엉에서는 검출되지 않았다. 채소류의 부위별 질산염함량은 배추가 속부분이 210ppm, 겉부분이 682ppm으로서 녹색이 진한 겉부분에 그 함량이 많았으며 미나리는 줄기부분이, 파는 잎부분이 질산염함량이 많았는데 채소류의 증류에 따라 다소 차이가 있었다. 질산염함량은 4일간 저장중 큰 변화는 없었으며, 저온저장과 정온저장한 것을 비교해 보면 상치, 호박 및 시금치등은 저온에서 저장한 것이 높았으며가지, 파등은 상온저장한 것이 함량이 높았다. 본 연구는 부산수산대학 부설 수산식품연구소 1981등도 사업의 일부임.

• 한국식품과학회지
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• 제38권6호
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• pp.730-737
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• 2006

국내 유통발효식품 중 BAs 함량을 분석하고자 HPLC를 이용한 최적 분석방법을 확립하고, 유통 발효식품 중 BAs 함량을 조사하였다. BAs의 분석에는 0.1N 염산으로 추출한 후 dansyl 유도체를 사용하는 방법이 최적 분석방법으로 선택이 되었고, 검출한계가 0.10 ${\mu}g/mL$ 이하로 나타났다. 식품별 BAs의 함유량은 장류의 경우 한식된장에서 HIS 및 TYR의 함량이 높게 나타났고, 청국장의 경우도 유사하였다. 특히 전통적으로 생산한 된장과 청국장에서 BAs함량이 높게 나타나 종국 및 제조공정의 개선이 필요한 것으로 사료되었다. 간장의 경우 양조간장과 전통간장의 차이가 크지 않았으나, 젓갈류 중에서는 멸치액젓과 까나리 액젓에서 PUT, CAD, TRY, HIS, 및 TYR의 함량이 높게 나타났다. 과실주와 맥주에서는 보통 발효에 관여하는 효모가 BAs 생성능이 없기 때문에 낮은 HIS 수치를 보여주었고, 치즈에서는 TYR의 농도가 약간 높게 나왔을 뿐 전체적인 BAs의 함량은 낮은 수준이었다. 배추김치의 경우 PUT, HIS 및 TYR의 함량이 높게 나타났으나, 김치 제조에 부재료로 들어가는 멸치액젓과 까나리 액젓이 BAs의 함량을 높이는 것으로 추정되었다. 각 식품의 BAs의 함량 결과를 국민건강${\cdot}$영양조사의 일일섭취량에 대입하여 일일섭취량을 조사한 결과 매우 적은 수준으로 나타났으나 TYR의 MAOIs를 복용하는 환자의 경우 BAs가 많이 함유한 식품의 섭취는 가급적 피하는 것이 좋을 것으로 사료된다.

• 한국식품영양과학회지
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• 제31권6호
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• pp.1026-1034
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• 2002

청소년들의 칼슘에 대한 인식 및 섭취실태를 파악하기 위하여 부산시내 초등학교 6학년 145명, 고등학교 2학년 140명, 총 295명을 대상으로 이들의 칼슘에 대한 인식 및 섭취실태를 설문 및 식이섭취조사 방법을 통하여 조사하였다. 연구결과, 청소년들은 칼슘과 우유의 기능, 골다공증과 칼슘과의 관계는 잘 인식하고 있었으나, 칼슘의 흡수와 관련이 있는 영양소에 대해서는 인식이 낮은 것으로 나타났다. 칼슘에 대한 인식의 정도는 여학생들이 높은 점수를 얻었으며 초등학교 남학생에서 가장 낮은 점수를 나타내었다. 칼슘식품에 대한 기호도는 아이스크림, 김, 요구르트 순으로 높았으나 콩 및 뱅어포 등은 낮은 것으로 나타났으며, 연령 및 성별에 따라 좋아하는 정도가 달랐다. 청소년들의 하루 평균 칼슘 섭취량은 여학생에서 491.51~530.5 mg, 남학생이 554.5~636.7 mg이었으며 이는 한국인 영양권장량의 각각61.4~66.3%, 69.3~70.7%의 범위를 나타내었다 칼슘 섭취량이 RDA 66.7% 미만의 경우가 고등학교 여학생에서 54.9%로 다른 집단보다 높게 나타났으며 특히 여고생들이 운동의 횟수나 운동량이 적다는 사실도 함께 나타나 이 집단에 대한 영양교육의 필요성이 절실하였다. 또한 청소년들의 칼슘급원 식품군은 우유 및 유제품, 채소류, 어패류 및 곡류 순이었으며, 칼슘섭취량은 칼슘에 대한 영양지식과 양의 상관관계를 보여 인식이 높을수록 칼슘섭취량이 많은 것으로 나타났다.

• 동아시아식생활학회지
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• 제24권4호
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• pp.481-487
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• 2014

본 연구는 대도시지역(서울, 대전, 부산, 광주)에서 판매되는 길거리 식품(김밥, 어묵, 순대)에 대한 미생물 모니터링 검사를 실시하여, 이들 제품에 대한 위생 안전성 확보를 위한 기초 자료를 제공하기 위해 진행되었다. 김밥의 총호기성균은 5.1~9.9 log CFU/g으로 검출되었으며, 여름철에 가장 높게 검출되었다. 호냉성균은 총호기성균과 유사한 패턴으로 검출되었으며, 여름철에 수거된 순대 7건에서 6.0~7.9 log CFU/g 수준으로 검출되었다. Total coliform은 53.6%의 검출률을 나타내었으며, 김밥의 70.8%에서 4.0 log CFU/g 이상 검출되었다. E. coli는 김밥과 순대에서 15건이 검출되었으며, 어묵에서는 검출되지 않았다. 식중독균중 S. aureus가 28건(7.8%)이 검출되었으며, C. perfringens는 12건(3.3%)이 검출되었다. 특히 김밥에서 S. aureus, C. perfringens가 각각 24건, 10건에서 검출되어 식중독 발생 가능성이 높은 것으로 판단되었다. 그리고 계절별로 보면 겨울에 비해 봄, 여름의 검출률이 높았으며, 지역별로 보면 부산지역에서 가장 높은 검출률을 보였다.

• 한국환경보건학회지
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• 제33권5호
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• pp.397-402
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• 2007

The present study was initiated to examine the measures of dietary intake of Fe, Cu and Zn. The food duplicate samples were collected in Busan and its neighboring area, from the 69 middle-aged women (healthy non-smoking, mostly house wives), who provided informed consent. The samples were wet ashed by being heated in the presence of mineral acids, and Fe, Cu, Zn in the wet-ashed samples were analyzed by inductively coupled plasma - atomic emission spectrometry(ICP-AES). Dietary intake of Fe, Cu and Zn were 10.4 mg/day in Fe, 1.2 mg/day in Cu, 7.4 mg/day as arithmetic mean. The values for dietary Fe and Zn were lower, and the values for dietary Cu were higher than the recommended daily intake from Korean Nutrition Society. Further studies of Korean foods are needed to clarify the representative values for daily dietary Fe, Cu and Zn intake in the Korean population.

• 수산해양교육연구
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• 제24권6호
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• pp.884-900
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• 2012

This study put emphasis on improving the quality of lives of the elementary students with disabilities by planning and realizing software for the purpose of teaching eating habits. It tried to develop software which constantly applies and practices contents learned from content systems subordinate to practical subjects. It is mainly consisted of 'cooking and eating' among the content systems of the practical subjects in the basic curriculum. To this end, it chose four modules as their final choices, 'eating various foods, cooking happily, setting the table, and washing the dishes.' Media is in CD-ROM Title form. Macromedia Flash and Macromedia Director were used as authoring tools. Program is basically going along centering on small units. And activities in each topic are composed of thinking, investigating, and organizing order. When we applied the software, developed in this research, to 3 elementary students with disabilities using multiple probe design across subjects, it had positive effects on eating habits related functions of all participants.