• Nutrition Research and Practice
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• 제15권2호
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• pp.225-234
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• 2021

BACKGROUND/OBJECTIVES: The study was performed to investigate the degree of perceived stress by sex in middle-aged people, and to provide basic data for appropriate nutrition education and interventional measures for middle-aged subjects through comparative analysis of association between stress and dietary habits, emotional eating behavior, and insomnia. SUBJECTS/METHODS: A survey was conducted in 670 middle-aged subjects (320 men and 350 women) aged 40-64 years, resided in Seoul and Gyeonggi area. Collected data were analyzed using SPSS WIN 25.0 program. RESULTS: Perceived stress in middle-aged subjects was not different by sex. Stress was higher in men with low dietary habits level compared to other groups (P < 0.001), and was higher in women with low and moderate dietary habits level compared to women with high dietary habits level (P < 0.05). Stress in men was higher in the group with emotional eaters (P < 0.05), and the same result was shown in women (P < 0.001). Stress was higher in both men and women with poor sleep quality (P < 0.001). Stress score was positively correlated with emotional dietary behavior and insomnia (P < 0.001) and negatively correlated with dietary habits (P < 0.001). CONCLUSIONS: It is considered that proper nutrition education and interventional measures according to sex are needed for stress control and proper dietary behavior and lifestyle in middle-aged people population, along with projects and policies at the national level.

• 대한영양사협회학술지
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• 제28권2호
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• pp.114-126
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• 2022

The relationship between mortality and the Korean Healthy Eating Index ("KHEI") is well established. This study was to investigate the associations between health habits, mental health, and nutritional status and KHEI in older Koreans (aged≥65 years). A total of 4,247 subjects (1,842 men and 2,405 women) that participated in the 2016~2018 Korean National Health and Nutrition Examination Survey were included in the analysis. The lowest scoring KHEI item was milk and milk products. KHEI tertile groups were classified by total KHEI score. Tertile group percentages were related to general characteristics such as gender, residential area, educational level, income level, number of family members, and age. Logistic regression analysis adjusted for general characteristics, showed that ex-smokers (OR: male 1.53 female 2.29), smokers (OR: male 2.90), low hand grip strength (OR: male 1.42 female 1.90), poor self-rated health status (OR: female 1.83), stressful mental status (OR: female 1.51), poor health-related quality of life (OR: female 1.64), poor nutritional status (OR: male 2.88~37.20 female 1.98~16.12), and food insecurity (OR: male 6.87 female 2.03) were significantly related to a lower KHEI. This study suggests that gender-specific associations exist between mental health status and KHEI.

• 한국작물학회지
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• 제51권spc1호
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• pp.25-29
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• 2006

장기 저장시 취반특성에 영향을 주는 벼 품종간 저장온도 및 저장기간에 따른 색도 변화, 지방산 함량 및 식미치 등 쌀 품질저하에 관여하는 요인을 구명하고자 실험을 수행하였는바 그 결과는 다음과 같다. 1. 색도(b값)는 모든 품종에서 저장온도가 높을수록, 저장 기간이 경과할수록 증가하는 경향으로 상온저장이 저온$(5{\sim}10^{\circ}C,\;10{\sim}15^{\circ}C)$저장보다 높았으며, 저온저장의 경우 6개 월 후부터, 상온저장의 경우 4개월 후부터 b값이 뚜렷이 증가하였다. 2. 공시품종중 조생종 품종인 삼천벼가 가장 높은 색도 증가를 보였으며 중생종 품종인 간척벼, 세계화벼가 중만생 품종인 동진벼와 호진벼보다 높은 증가를 나타내었다. 3. 토요 식미치는 품종간 차이가 있으나, 상온저장시 저온저장에 비하여 저장기간이 경과함에 따라 감소 폭이 커서 저온 저장보다 낮았는데, 저온저장시는 8개월 저장 후부터 약간 감소하였고, 상온저장시는 2개월 후부터 큰 폭으로 감소하였다. 4. 저장온도간 토요 식미치는 $5{\sim}10^{\circ}C$에서 감소 폭이 가장 적었고 품종간에도 색도에서와 마찬가지로 조생종 품종일수록 감소폭이 컸다. 5. 현미 지방산도는 저장 2개월 후부터 증가하기 시작하여 저장기간이 경과할수록 큰 폭으로 증가하였고, 상온저장시 저온저장시보다 증가폭이 컸다.

• 한국식생활문화학회지
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• 제5권4호
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• Journal of Nutrition and Health
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• 제52권6호
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• pp.618-627
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• 2019

본 연구에서는 2011년 중국국민건강영양조사 자료를 이용하여 20 ~ 64세 중국 성인이 섭취한 점심식사의 질을 가정식, 급식, 외식으로 구분하여 분석하였으며, 그 결과를 요약하면 다음과 같다. 첫째, 총 대상자 3,708명 중 76.7%가 가정에서 점심식사를 하고 있었으며, 급식은 15.6%, 외식은 7.7%에 해당하였다. 가정식군은 여성이 남성보다 많았으나, 급식군과 외식군은 남성이 여성보다 많았다. 가정식군은 농촌 거주자가, 급식군과 외식군은 도시 거주자가 더 많았다. 둘째, 식품군별 섭취량을 분석한 결과, 곡류·서류·콩류와 생선류는 세 군 모두 권장섭취량 범위에 있었으나, 육류 섭취량은 세 군 모두 과다하였다. 특히 급식군과 외식군의 경우 권장섭취량의 2배 이상 섭취하고 있었다. 가정식군과 급식군의 채소류 섭취량은 권장섭취량 범위 내에 있었지만, 외식군은 20 g 이상 부족하였다. 과일류와 우유 및 유제품류 섭취량은 세 군 모두에서 매우 부족한 것으로 나타났다. 셋째, 다빈도 섭취 식품을 분석한 결과 전체적으로 섭취빈도가 가장 높은 식품은 쌀과 돼지고기였고, 가장 많이 섭취한 채소는 청경채와 배추였다. 외식군은 가정식군과 급식군에 비해 채소류로 섭취한 식품의 종류가 적었고 쇠고기의 섭취 빈도가 높았으며, 빵 및 면류 식품의 섭취빈도가 높았다. 넷째, 식품군 섭취패턴을 분석한 결과, '곡류+ 육류+ 채소류' 패턴이 55.5%로 가장 많았다. '곡류+ 육류+ 채소류' 패턴은 급식군에서 그 비율이 가장 높았고, 외식군에서 상대적으로 낮았다. 가정식군에서는 '곡류+ 채소류' 패턴이, 외식군에서는 '곡류+ 육류' 패턴의 비율이 상대적으로 높았다. 다섯째, 전체적으로 식품군점수는 5점 만점에 평균 2.4점, 식품섭취 가짓수는 평균 3.4개로 섭취한 식품의 다양성이 부족한 것으로 나타나 개선의 필요가 있었다. 급식군의 식품군점수와 식품섭취 가짓수가 가정식군이나 외식군보다 유의적으로 높았다. 본 연구결과를 종합해보면, 중국 성인의 점심 식사는 육류 섭취가 과다하며, 과일류와 우유 및 유제품류의 섭취가 매우 부족한 공통적인 문제점이 있었다. 가정식의 경우 식사의 다양성 측면에서 곡류, 육류, 채소류를 모두 섭취할 수 있도록 영양교육이 필요하며, 외식의 경우 육류의 섭취가 지나치게 많고 채소류 섭취가 부족하여 개선의 필요가 있다. 또한 급식은 외식이나 가정식보다 식품 다양성 측면에서 바람직한 것으로 나타났으나, 점심식사의 기본적인 구성요소라고 할 수 있는 곡류, 육류, 채소류를 모두 섭취한 비율이 2/3에도 미치지 못하고 있어 체계적인 급식 프로그램을 도입할 필요가 있다.

• 한국식품영양과학회지
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• 제20권6호
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• pp.637-645
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• 1991

Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.

• 가족자원경영과 정책
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• 제5권1호
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• pp.97-110
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• 2001

This study was designed to examine the effect of joint participation in decision-making on the home management satisfaction of new-generation married women, which will issue basic data for improving the quality of new-generation home life. The sample was composed of 371 married women under 39years old, selected by age and the local distribution. Major findings are as follows. 1) New-generation married women’s joint participation in decision-making showed a significant difference by degree of communication, perception of the adequacy of resources, perception of the level of living. Home management satisfaction shoed a significant difference by state of employment, existence of children, sex role attitudes, degree of communication, perception of the adequacy of resources, perception of the level of living. 2) The more a couple participated in decision-making about eating and children, the higher level a new-generation married women showed in home management satisfaction. 3) The main variables predicating new-generation married women’s home management satisfaction was perception of the adequacy of resources, perception of the level of living, gender role attitudes, existence of children, joint participation in decision-making about eating and children. They accounted for 36% of the variance.

• 한국조리학회지
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• 제7권2호
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• pp.71-98
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• 2001

The heart service of a receptionist who receives customers in the front line of a business has a great effect on the management of Company. Considering of this, this study offers a view that high job satisfaction of an employee who works eating-out businesses raises the quality of service and has a great influence upon satisfaction of customers. To support this view, the only original study were made. and for the management of human resources in the eating-industry, satisfaction factors, that have a great effect upon the characteristics of job satisfaction by vital statistics factors, are human relations, advancement, working surrounding. And we should recognize that among these, especially, human relations have d considerable effect on service offering degree and they are important variables for customers' satisfaction. In conclusion, service offers have a need to know how service products differed to customers are selected and appraised. Until now our recognition has been confined mainly to products themselves, but when service can exert its value much more. accordingly, under the recognition that job contentment has an effect on service offering and works as important variables for customers' satisfaction, employers should have incessant on job education of employees.

• 한국식생활문화학회지
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• 제4권4호
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• pp.395-404
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• 1989

서울지역을 대상으로 라면의 소비실태를 설문지로 조사하였다. 회수된 2,432명 중 801명은 라면을 거의 먹지 않았다. 라면의 소비 빈도는 일주일에 1-2회가 가장 높았고, 소비 빈도는 중학생, 고등학생, 대학생, 직장인, 가정주부의 순서로 감소하였다. 대부분의 소비자는 라면을 식사대용으로 소비하며, 국물맛이 면발보다 더욱 중요하다고 생각하였다. 가장 바람직한 면발의 텍스쳐는 쫄깃쫄깃한 것이었고, 국물맛은 매운맛을 선호하였다. 라면의 소비실태는 남녀별로 또한 직업별로 차이를 보였으나, 라면의 품질인자에 대하여는 차이를 보이지 않았다.

• Nutrition Research and Practice
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• 제13권6호
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.