• 한국식품조리과학회지
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• 제24권1호
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• 한국식품조리과학회지
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• 제29권2호
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• 종양간호연구
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• 제10권2호
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• pp.119-128
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• 2010

Purpose: This study aimed to evaluate the effectiveness of continuous nutritional education and oral mucositis management on the nutritive status of patients who received hematopoietic stem cell transplantation (HSCT). Methods: After randomly allotting 72 patients who received HSCT to either an experimental group or a control group, intensive and continuous care for preventing malnutrition was conducted in the experimental group while usual routine care was conducted in the control group. The changes of the body scale, blood chemistry profile, oral intake calories, nausea and vomitus, and oral stomatitis scores were measured at three points during their hospitalization using a oral assessment guide and nutrition analysis program: admission, HSCT, and discharge day. The differences between the scores of two groups were analyzed by repeated measures analysis of covariance. Results: The number of total lymphocytes was significantly improved in the experimental group after transplantation (p<.001). Nausea and vomiting score was significantly decreased in the experimental group during the conditioning regimen (p<.001). Conclusion: It was found that continuous nutritional education and oral mucositis control is an effective intervention by improving immune condition. Further investigations concerning direct examination of oral intake with controlling the effect of the chemotherapy are needed to ultimately discern the impact of varying oral nutrition patterns during HSCT.

• 디지털융복합연구
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• 제18권8호
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• pp.371-376
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• 2020

본 연구는 효율적인 정보전달을 위한 편의점 도시락 레이블에 관한 연구로써, 구매자들이 원하는 정보의 중요도를 파악해 도시락 구매 시 구매자들에게 도움을 줄 수 있는 레이블을 정립하는 데 그 목적이 있다. 연구방법으로는 문헌 연구와 설문조사를 통해 구매자들이 도시락을 구매할 때 중요하게 생각하는 요소와 레이블에서 확인하는 정보 및 그 정보들의 중요도 순서를 분석하였다. 연구결과 도시락 구매자들이 중요하다고 생각되는 레이블 정보는 가격, 유통기한, 칼로리, 도시락 구성요소, 제조일자 순으로 나타났다. 또한, 레이블을 확인하지 않는 구매자들은 가독성이 떨어지는 레이블을 지적했다. 본 연구는 구매자들이 중요하다고 생각하는 정보들을 레이블에 새롭게 정립한다면 구매자들이 레이블을 통해 쉽게 정보를 확인하고 구매할 수 있을 것으로 기대한다.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• 동아시아식생활학회지
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• 제24권5호
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• pp.544-551
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• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.

• 한국식품조리과학회지
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• 제31권5호
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• pp.574-580
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• 2015

This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at $70.07^{\circ}Brix$, and lowest in the maltose syrup group, at $33.5^{\circ}Brix$ (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.

• 대한지역사회영양학회지
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• 제9권4호
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• pp.501-510
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• 2004

This study was carried out to investigate the dietary attitudes, nutrition knowledge, nutrient intake, eating-related characteristics of dancing major and non-major female university students. The survey was conducted from October 1 to November 10, 2003 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: 25.5% of the underweight group, 53.6% of the normal weight group, 12.5% of the overweight group and 66.7% of the obese group had correct perception about their body image. Eighty-one point three percent of the dancing majors and 77.2% of the non-majors were concerned about weight control, and 71.3% of the dancing majors and 64.5% of the non-majors had weight control experiences. There were no significant differences in nutrition knowledge scores and dietary attitude scores between dancing majors and non-majors. There were no significant differences in ‘predisposition to obesity scores’ between dancing majors and non-majors, and the scores were low. ‘Predisposition to anorexia’ scores and ‘uncontrollable urges to eat’ scores were significantly higher in the dancing majors compared to the non-majors. Intakes of the nutrients were lower than those of the Korean recommended dietary allowances (RDAs), except vitamin C in the dancing majors. Intakes of calories, calcium and iron were lower than those of the RDAs in the non-majors. Dietary attitude was positively correlated with nutrition knowledge but was negatively correlated with ‘uncont-rollable urges to eat’. In the dancing majors, ‘predisposition to obesity’ showed significantly positive correlation with obesity rate and ‘uncontrollable urges to eat’ and was negatively correlated with nutrition knowledge and dietary attitude. In the non-majors, obesity rate showed positive correlation with ‘predisposition to obesity’ and ‘uncontrollable urges to eat’. Therefore proper nutritional education program and recommended dietary allowances are required for dancing majors to improve their nutritional status.