• 대한지역사회영양학회지
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• 제9권3호
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• 한국식생활문화학회지
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• 제34권5호
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• pp.553-566
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• 2019

This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was 'lack of menu variety', and for Central Asians was 'no menu that can be eaten, including due to religious reasons'. In order to improve UF, all groups asked for increased 'variety of menu', and Vietnamese and Southeast Asians also asked for 'decrease in price'. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.

• 수산경영론집
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• 제52권2호
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• pp.1-31
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• 2021

This study is to evaluate the prior economic feasibility of the off-shore fisheries stock enhancement project. The main findings of this study can be summarized as follows: first, offshore fisheries stock enhancement project shall be implemented by dividing them into 1st·2nd·3rd projects for efficient promotion. The 1st·2nd·3rd projects will be conducted in a total of 50 locations (the eastern sea, the western sea, the southern sea, and the jeju sea areas), and the project period per unit will be five years, which will cost 1 trillion won. Second, according to the results of the survey on public awareness, the most consumed marine species in Korea over the past year were analyzed in the order of mackerel, hairtail, squid, yellow corvina, blue crab, and cod. The dominant response to the reason for consuming marine products in Korea was healthy well-being food and safe food. In addition, 67.9% of them have hesitated to purchase offshore fish species over the past year due to high prices, indicating that they are burdened by high prices. On the other hand, 79% of the respondents said that the government's policy was insufficient, according to a survey on whether the government's coastal marine resource creation policy was sufficient. Third, as a result of preliminary economic analysis of offshore fisheries stock enhancement project, the benefit-cost ratio is 4.01, net present price is 1,283.7 billion won, and internal rate of return is 91.7% per year, which means that the economic analysis ensures the feasibility of the projects. The results of this study provide useful information on securing or organizing budgets for offshore fisheries stock enhancement project by securing economic feasibility as a national infrastructure project that increases fishery income and public benefits such as consumption of marine products.

• 수산경영론집
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• 제53권3호
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• pp.1-15
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• 2022

The global cod market is supposed to have weak structure with a high dependence on the supply of Russia, the United States, Norway, and China. The COVID-19 pandemic has significantly disrupted the cod supply chain for the worse. Fish processing facilities in China stopped their operation, and cod demand declined due to shrinking consumption in Europe. The position of South Korea as an intermediary trade country between Russia and China strengthened due to the U.S.-China trade war and the Atlantic cod decrease in 2019. However, this global cod supply chain collapse has caused South Korea to export accumulated cod to Indonesia and Vietnam at a bargain price, showing that South Korea was unable to cope with this supply chain crisis. The primary purpose of this study is to investigate changes in the global cod supply chain and their impacts on the intermediary trade of South Korea caused by the COVID-19 pandemic. It also aims to provide implications by analyzing advanced cases in Denmark. As the cod supply chain crisis countermeasures, this study suggests that South Korea develop high value-added marine products, gain competitive advantages by solidifying the value chains of related countries, and activate export by discovering alternative markets in terms of the supply chain of the cod industry.

• 한국식생활문화학회지
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• 제13권3호
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• 수산해양기술연구
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• 제32권4호
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• pp.340-355
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• 1996

본 연구는 원양 다랭이 연승 어업의 어획량을 데이터 베이스 처리하여 합리적인 조업 계획의 수립과 어장 선정에 대한 기초 자료를 제공 하고자 하였다. 어획량 자료는 국립수산진흥원에서 발행한 '75~'92년의 18년 간의 12종의 다랭이 및 새치류의 통계자료를 이용하였으며, 데이터 베이스 처리를 위한 프로그램은 Quick basic으로 작성하였다. 데이터 베이스 프로그램은 구획별 조획율을 어장도에 나타내는 프로그램, 어획 마리수를 이용한 그래프 및 도표의 작성 프로그램, 그리고 어장평가 지수를 나타내는 프로그램 등으로 구성되어 있다. 1)연도구간별 어장도에서 보면, 조획율은 연도가 경과함에 따라 전반적으로 점차 낮아지는 경향이 나타났고 인도양은 그러한 현상이 두드러졌다. 또한 황다랭이의 조획율은 적도 부근의 서부 태평양에서 눈다랭이의 조획율은 동부 태평양에서 높게 나타났으며 조획율이 높게 나타난 해역은 과거의 인도양, 대서양에서 태평양으로 이동한 것으로 나타났다. 2)전 해역에서 황다랭이와 눈다랭이의 어획량 변동 패턴은 비슷하게 나타났으며, 12개 어장구역별 어획량은 태평양 북서 해역이 가장 부진하고, 인도양 서부, 태평양 서부 저위도 해역이 가장 좋았다. 3)어장 가치를 평가하는 시뮬레이션에서 12개 어장구역 중 경제성이 높은 어장은 태평양 저위도 해역의 서부, 중부, 동부, 인도양의 서부, 동부, 그리고 대서양 순으로 나타났으며, 북미대륙 서부역이 중간정도, 나머지 해역은 경제성이 낮은 어장으로 나타났다. 4)본 데이터 베이스 프로그램을 이용하여 방대한 어획량 자료를 분석하여 시기별, 위치별의 어종 및 어획량을 검토하고 어장 평가 시뮬레이션을 실시함으로써 경제성 있는 어장 선정 및 탐색을 할 수 있다고 판단된다.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• 한국식품영양과학회지
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• 제44권3호
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• pp.370-378
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• 2015

본 연구는 노인식 개발에 앞서 노인들의 구강 및 전신 건강 상태에 기반을 둔 노인식 개발 요구도를 조사하고 그 상관관계를 통해 노인들에게 필요한 제품 개발을 위한 기본 자료를 제시하고자 수행하였다. 설문 분석 결과 본인의 전신건강에 관한 평가로는 보통이다(35.2%), 건강하다(30.7%), 건강하지 않다(19.9%), 매우 건강하지 않다(8.5%), 매우 건강하다(5.7%) 순으로 응답하였으며, 구강건강에 관해서는 보통이다(31%), 건강하지 않다(28.2%), 대체로 건강하다(17.8%), 매우 건강하지 않다(17.8%), 매우 건강하다(5.2%)의 순으로 대답하여 구강건강과 전신건강 간에 유의적 상관관계(P<0.01)를 보였다. 노인들이 좋아하는 맛은 담백한 맛(51.5%), 짭짤한 맛(25.7%), 달콤한 맛(12.0%), 새콤한 맛(6.6%)의 순으로 조사되었으며, 죽이나 국 종류 개발 시 원하는 국물 맛으로는 남성은 멸치 국물과 된장 국물, 여성은 멸치 국물, 된장 국물, 소고기 국물의 순으로 응답하였다. 반찬류로 남성은 생선류, 고기류, 나물류의 순으로, 여성은 나물류, 생선류, 김치류의 순으로 요구하였다. 남녀 고령자 모두가 개발을 원하는 간식 품목은 빵 떡류와 음료류였으며 대체로 자신의 저작능력을 고려하여 식품을 선택하는 것으로 조사되었다. 노인들은 본인들의 질병상태와 관련하여 증상 완화 및 회복을 위한 질병맞춤형 식이의 개발을 원하는 것으로 조사되었으며, 식품 구입 시 가장 중요하게 고려하는 요인은 영양균형이었고 고령자용 식품의 적정구입가는 3,000원 미만으로 생각하고 있었다. 본 연구 결과를 바탕으로 고령자용 식품을 개발할 때 고령자들의 저작능력을 고려하여 물성을 다양화한 생선류와 나물류의 개발이 필요하며, 또한 고혈압과 당뇨를 앓고 있는 고령자의 비율이 높은 것을 고려하여 물성이 조절된 저염 및 항당뇨식의 개발도 함께 이루어져야 할 것이다.

• 한국수산과학회지
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• 제20권6호
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• pp.561-567
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• 1987

순환 여과식 양식에 있어서 사육수에 축적되는 암모니아를 여과 재료별로 그 제거 능력을 알아보고, 실제 산업에의 적용에 관한 문제를 검토하였다.. 여과 재료는 첨모직(pile cloth), 스카이 라이트 골판(corrugated skylight roofing plate), 요철 플라스틱판(embossed plastic plate), 및 자갈의 4종류를 사용, $90cm\times60cm\times60cm$(깊이)의 수조에 각각 2개씩 같은 재료를 넣어서 모두 8개를 설치하였다. 주입수는 부산수산대학 순환여과식 양식 시설의 어류사육 탱크에서 나오는 물을 사용하여 그 속에 함유된 암모니아 제거능력을 측정하였다. 정상적 기능을 발휘하는 두 기간의 여과 재료별 1일 $1m^3$의 여과제 설치 용적당 평균 암모니아 제거 능력은 다음과 같았다. 1) 첨모직 8.381g 2) 2) 스카이 라이트 골판 7.834g 3) 요철 플라스틱판 7.797g 4) 자갈 7.051 g 이와 같이 주기능 발휘 기간동안에는 재료별 차이가 별로 없었지만 그 기간의 길이 차이, 청소의 난이도, 설치 비용 등을 고려해야 한다. 특히 대형 여과조의 경우, 자갈 여과조를 청소하는 일은 대단히 어렵고, 첨모직 여과조는 그 설치 작업이 까다롭고, 배수시 그 구조를 유지하는 데 어려운 문제가 따른다. 이러한 관점에서 볼 때 스카이 라이트 곡판과 요철 플라스틱판이 가장 적당하다고 생각된다. 그러나, 실제 설치시는 재료의 입수 가능성, 가격은 물론, 사용중 또는 계획중의 여과 탱크에의 적합 여부도 고려되어야 한다.

• 동아시아식생활학회지
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• 제22권2호
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• pp.163-174
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• 2012

This study focused on the nutrition knowledge, food purchase behaviors, and dietary habits of 213 housewives (41 women under 39 years, 98 women 40~49 years, and 74 women over 50 years). Younger housewives held more special jobs, whereas older housewives worked as housewives or had no jobs ($p$<0.05). The average monthly income of the three family groups was 3,000,000~5,000,000 won, and the monthly dietary expenditure for all three groups was 200,000~500,000 won. Familial frames for the three groups was nuclear family (over 80%), but housewives younger than 39 years (19.5%) lived together with their parents and let them take care of their children. Housewives (over 50 years) prepared a balanced diet for every meal, utilized less drastic cooking methods to prevent loss of nutrients, and shopped at many places in order to save money on various food materials. Further, they purchased food materials that resulted in the least amount of left overs. On the other hand, housewives under 39 years visited large supermarkets and purchased cooked foods more than other groups. Housewives under 39 years considered nutrients content as the most important factor when purchasing food materials, whereas 74.5% of housewives between 40~49 years and 51.4% of housewives over 50 years put the most importance on flavor ($p$<0.05). Housewives under 39 years were interested in manufacture date, nutrient content, and food price, in decreasing order, whereas housewives between 40~49 years and over 50 years were interested in manufacture date, food prices, and nutrient content. Older housewives were interested in brown rice and fruits, whereas younger housewives under 39 years were interested in meat, fish, eggs, fried foods, and fast food. Older housewives over 50 years did not consume fried foods more than two times per week and consumed three regular meals more often than younger housewives. Accordingly, for younger housewives, it is necessary that healthy foods be cooked for their families.