• 한국잡초학회지
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• 제12권4호
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• pp.380-386
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• 1992

19종(種) 답후작물(畓後作物)을 서로 다른 처리농도(處理濃度)의 Quinclorac agar 배지 및 수경재배(水耕栽培) 영양액(營養液)에 공시(供試)하여 Quinclorac에 대한 감수성(感受性) 차이(差異)를 비교한 결과, 토마토, 가지, 오이, 상추는 급진적(急進的) 감수성(感受性), 수박, 당근, 완두, 강남콩, 담배는 완만적 감수성(感受性), 기타의 고추, 양파. 마늘, 시금치, 배추, 양배추, 무우, 쑥갓, 보리는 비교적 내성(耐性)으로 분류(分類)되었다. 급진적(急進的) 감수성(感受性) 작물(作物)이라도 토마토는 생육(生育) 단계(段階)가 진전된 유묘(幼苗)의 내성(耐性)이 컸던 반면 상추는 오히려 감수성(感受性)이 컸으며 오이는 생육단계(生育段階)에 따른 영향(影響)이 적었다. Quinclorac을 포함한 7종 답제초제(畓除草劑)를 토양(土壤)에 공시(供試)한 후 120-180 일 후의 토양(土壤)에 9종 답후작물(畓後作物)을 40 일간 생육(生育)시킨 결과, 대부분의 경우에는 약제(藥劑)가 소멸된 것으로 생각되었으나, Quinclorac에 대한 토마토 반응(反應)은 유의적으로 발생되었다. 또한 마늘, 라이그라스, 오이 등에 대하여 처리후(處理後) 120-150일 된 토양(土壤)에서 약해증세(藥害症勢)를 발생시키는 제초제(除草劑)도 있었다.

• Journal of Nutrition and Health
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• 제38권7호
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• pp.586-604
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• 2005

A reliable nutrient database is a prerequisite for accurate calculation of dietary intakes. The folate database currently available in Korea, however, is not reliable because the values were obtained from published data in other countries using ineffective methods to extract folates from the food matrix. The purpose of this study was to complement the folate database by analyzing folate content in foods using a more effective method to extract food folates (trienzyme treatment). Folate content per unit weight was highest in laver, fermented soybeans, soybean, spinach, black soybeans, crown daisy, mung beans, and quail's egg in descending order. Legumes, leafy greens, eggs, and seaweeds were rich in folate, and meats, chicken, fish, and some fruits contained less folate. Some of the analyzed values were 10 times higher than those in the currently available database. Folate values of 423 foodcodes out of 2,932 foodcodes ($14.4\%$) in the database in the 7th revision in the Recommended Dietary Allowances for Koreans can be replaced by those analyzed in this study. Since folate values of rice and Kimchi, which are core dishes of Koreans, in the newly established database are higher than those in the current database, folate intake assessed using our data will be higher than that using the current available database. Folate content in more foods commonly consumed in Korea are needed to update the folate database. Meanwhile, folate values presented here can be used to assess dietary folate intake of the Korean population.

• 한국식품영양과학회지
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• 제30권1호
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• pp.152-158
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• 2001

In this study, we determined major foods and food groups which contributed to the intake of folate in korean child-bearing women. Folate content of the major foods was also analyzed. A total of 91 healthy women with childbearing potential participated. They were divided into one of three groups by age; A (15∼24 yrs), B(25∼34 yrs) and C (35∼49 yrs). Food consumption data of the subjects were obtained by the 24-hr recall method. The rate of contribution of each food to the total intake of dietary folate was determined. Seventy major foods for folate were selected from the 178 foods they consumed. Two sets of the 70 foods were collected from different markets. After extracting folates from the foods by heating with a HEPES-CHES buffer, the samples were treated with α-amylase, protease and folate intakes was Korean cabbage kimchi followed by laver, soybean sprout, rice, yolmu kimchi, eggs, lettuce, perilla leaves, sea mustard and radish root. Food items that contributed to folate intake were slightly different among the age groups. Although the folate content of Korean cabbage kimchi was 51.6 ㎍/100g, but due to the high amount of intake, it was ranked the first major food prviding folate. High folate foods containing over 100㎍/100g were laver, corn flakes, spinach, mungbean, sesame, quail's eggs, small radish kimchi, kidney beans, leeks and peanuts. However, based on the serving size, spinach, corn flakes, leeks, sweet potato, pepper leaves, quail's eggs, crown daisy, small radish kimchi and perilla leaves contributed above 50㎍ of folate per serving size.

• 한국가정과교육학회지
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• 제13권2호
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• 한국식품조리과학회지
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• 제15권3호
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• 동아시아식생활학회지
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• 제17권5호
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• pp.671-677
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• 2007

This study examined the relationship between chlorophyll(Chl) and ascorbic acid(ASA) as an index of freshness for vegetables, when the general consumers purchase several kinds of vegetables at the market. The leaves and fruits of several types of vegetables were divided into top, middle, and basal sections. Chl was determined by a spectrophotometer, and ASA was analyzed by high-performance liquid chromatography. For the vegetable sections, we found that Chl and ASA levels were highest in the top sections, followed by the middle, and were lowest in the basal portions. For the relationship between Chl and ASA in vegetables, there were seven classifications including high Chl(above 80mg/100g of fresh weight) and high ASA(above 80 mg/100 g of fresh weight) for mallow, and kail; the second group had high Chl and low ASA(below 80 mg), such as in spinach, burdock, and perilla leaves; the third group contained medium Chl($40{\sim}80mg$) and medium ASA($40{\sim}80mg$) levels, such as for gonddalbee, angelica, pumpkin leaf and coriander; the fourth group had medium Chl and low ASA levels, as in crown daisy and lettuce; the fifth group contained low Chl(below 40 mg) and high ASA, such as in hot peppers and parsley; the sixth group had low Chl and medium ASA levels, and included broccoli, pak choi, and sweet peppers; finally the seventh group contained low Chl and low ASA levels, as in dropwort, young radishes, shallots, cucumbers and swiss chard.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.319-330
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• 2009

This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

• 한국식품조리과학회지
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• 제21권4호
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• 한국작물학회지
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• 제47권
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• pp.150-162
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• 2002

1. 들깨는 용도면에서 볼 때 종실은 식용으로, 기름은 식용과 공업용, 깻잎은 채소로 또 깻잎의 정유성분은 향료로 이용될 수 있는 다용도 작물이다. 2. 종실의 단백질 함량은 18-28% 정도이고 단백질의 아미노산조성에 있어 글루타메이트(glutamate)함량은 계란보다 월등히 많다. 3. 종실의 기름 함량은 35~54%로서 기름중에는 리놀렌산(linolenic acid)이 60% 이상 함유되어 있으므로 생리적 기능성 식품으로 우수한 특성을 갖고 있으며 필수지방산의 공급원으로서도 중요하다. 4. 기름의 특성상 들기름은 고도의 불포화 지방산인 리놀렌산이 주성분이기 때문에 들기름을 짜서 상온에서 보관하게 되면 산패(oxidation)되기 쉬우므로 장기간 저장 이용하기 어렵다. 5. 깻잎은 비타민 C와 베타카로틴($\beta$-carotene) 함량이 많고 다른 미량성분도 풍부하게 함유되어 있으므로 들깨잎은 생식용 채소로서의 이용가치가 높다. 6. 깻잎의 정유(essential oil) 성분은 페릴라알데하이드(perilla aldehyde)가 주성분이며 이는 식품이나 식품첨가제로 쓰일 때 광범위한 항균작용(antimicrobial activity)을 나타낸다. 7 들깨나 자소잎의 붉은 색소중에는 안토시아닌(anthocynins)이 다량 함유되어 있으며 이는 식품색소로 널리 쓰인다.

• 동아시아식생활학회지
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• 제16권1호
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• pp.1-12
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• 2006

This study examine the relationship between the intake of food conformable to each Sasang constitution and the recognition of irregular symptoms of health condition. The study subjects were 362 university students nationwide, classified by heir Sasang constitution. In terms of the intakes of conformable food and the symptom recognition, the number of multiple subjective symptoms tended to rise as the Soeum type digested the conformable food. As for the kinds of food, the Soyang type showed a significant positive correlation between the intake of cucumber namul and the symptoms of eyes and skin, but a negative correlation between the intake of Chongak Kimchi and the symptoms of the digestive system The Soeum type showed a significant positive correlation between multiple subjective symptoms and the intake of Gatkimchi, fernbrake namul, naeng-i soup, naeng-i namul, Korean leek Kimchi, crown daisy namul, and curled mallow soup, a significant positive correlation between the symptom recognition of the respiratory system and the intake of fried flatfish, and chicken gomtang but a negative correlation between the symptom recognition of the eye and skin and the intake of boiled eel. The Taeum type presented the a sigmificant positive correlation between multiple subjective symptoms and the intake of spaghetti, a positive correlation between the symptoms of the respiratory system and the intake of tuna salad, a positive correlation between the symptoms of the eye and skin and the intake of mafa tofu, spaghetti, and tuna salad, a negative correlation between the symptoms of the mouth and anus and the intake of codfish jiri, and a negative correlation between the symptoms of the respiratory system and the intake of tuna salad.