• Journal of the Korean Home Economics Association
• /
• v.43 no.9 s.211
• /
• pp.97-107
• /
• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Journal of the Korean Home Economics Association
• /
• v.41 no.3
• /
• pp.181-196
• /
• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.2
• /
• pp.1-8
• /
• 2020

Micronutrient malnutrition severely affects development and functioning of the body leading to increased morbidity and mortality. The study adopted a cross-sectional research design; cluster sampling was used to target 318 households. The significance level was P < 0.05, the mean age of primary food shoppers was 33 years and the average income was 3,000-5,000 Kenya shillings. Slightly above half, 55% of the primary food shoppers knew about fortification but only 25% understood its meaning. Fortified maize flour was consumed by < 80% of primary food shoppers however utilization frequency was low. In conclusion factors that were significantly associated with utilization of fortified maize flour included; knowledge on fortified maize flour (p=0.00), household size (p=0.005), preference of fortified maize flour (p=0.000) and level of fortification knowledge (p=0.002). Availability and price were ranked as the most important factors that influence utilization of fortified maize flour at 58% and 55% contrary nutritional value was ranked least important at 37%. The ministry of health and concerned millers should make more emphasis on creating and sustaining awareness more so a steady supply and affordable prices should be ensured by millers so that more primary food shoppers can be able to utilize the fortified maize flour.

• Food Science and Industry
• /
• v.51 no.1
• /
• pp.2-7
• /
• 2018

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.

• Environmental Engineering Research
• /
• v.18 no.4
• /
• pp.259-265
• /
• 2013

This study was conducted June 2011 at Gamo Lagoon, after tsunami of March 2011, to estimate food sources and utilization. The results show that the tsunami affected the sediment properties by changing the physical environmental alterations. The fatty acids of the gut content of Nuttallia olivacea mostly comprised the same organic matter found in the sediment. Fatty acids in the tissues showed mainly diatoms, bacteria, and dinoflagellates. That is, most of the food sources (i.e., diatoms, bacteria, dinoflagellates, macroalgae, and terrestrial organic matter) probably pass through the digestive system unharmed; however, terrestrial organic matter, which is refractory to biochemical degradation, indicated a different assimilation trend between the gut content and the tissue. This result suggests that input of labile organic matter from the sediment may control selective metabolism in N. olivacea. From these results, although the physical environment of sediment characteristics by tsunami changed, the food utilization of N. olivacea suggested a better assimilation of selected components from the gut content, irrespective of physical alteration.

• Journal of Fisheries and Marine Sciences Education
• /
• v.26 no.3
• /
• pp.587-596
• /
• 2014

The study aims at suggesting the direction of industrial utilization for harmful jellyfish which appears in large quantities in the Korean coastal areas. If the technology of industrial utilization for the jellyfish is developed, it will be possible to grow the industry to the export industry due to the mass appearance of jellyfish in Korean coastal areas. The industrial utilization of jellyfish should follow the direction of minimizing the damage by the jellyfish blooms and maximizing the resource recycling of the jellyfish. Therefore, Korea needs construction of infrastructure for the industrialization and promotion of R&D in order to activate the industrial utilization. Finally, the study suggested issues and tasks for promoting the industrial utilization of jellyfish as follows. First, Korea should stabilize the high quality raw material supply system. Second, mass processing technology should be developed for the industrial utilization of the jellyfish. Third, research and manual development should follow for the preparation of turning the jellyfish to the food. Fourth, extraction technology of useful non-food substance such as extracting collagen from jellyfish should be developed and accelerate the industrial utilization of non-food area.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1999.11a
• /
• pp.145-167
• /
• 1999

Our self-sufficiency of food has become less than $30{\%}$ and our nation is highly dependant on world's grain market for food. which is unstable in long term due to the world population growth faster than food production. Therefore, it is a great possibility that food might become a political weapon by way of its global shortage. its purchasing difficulty in international free trade market. and the resultant price rising. Our maximal capability of food production has become the most outstanding problem in the dimension of future food security. It would be the utmost scheme for maximal production of food to realize the maximal utilization of arable land through the enlargement of sufficient farming land and the conversion of rotation system for the more grain production. Extensional enlargement of arable land can be positively executed through the development of farming land in domestic and abroad countries. The readjustment of arable land and the installation or irrigation and drainage system can enforce the farming basement for maximal utilization of arable land through the improved rotation between paddy and upland. The prevention policy against farming land encroachment should be strictly executed through grain production encouragement on resting or marginal lands and regulation of utilization conversion for the other than food production on high grade farming lands. It is also required urgently to develope high yielding and high quality varieties through advanced genetic technology for the improvement of unit area yield, especially of wheat, corn. and soybean we import in large quantity The maximal utilization of arable land for the highest production of food can be realized through rational rotation system, the most adaptable crop cultivation on the suitable land, and the most optimal fertilization through the GIS analysis of agricultural environment information on the basis of the computerized soil resource data on super detailed soil maps(1:5000) surveyed plot by plot of whole nation.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.428-435
• /
• 1994

Properties of modified rice starches prepared in drum drying and extrusion were evaluated to use for effective utilization. Blue value was the lowest (p<0.05) for waxy rice starch and L value was decreased after modification of starches. Water solubility index was the highest for modified starches prepared in extrusion, while water absorption index was the highest for modified starches prepared in drum drying. Cold-Water-Solubility was the highest (p<0.05) for modified rice starch prepared in drum drying (RD). Consistency index of RD was drastically increased as shear rate increased and yield stress was the highest for RD. Results of Gel Permeation Chromatography showed that starch components were broken down into lower molecular weight materials and amylose are degraded by modification. Changes in the X-ray diffrectometry pattern indicated the transformation of granule into an amorphous state during modification and illustrated V-type.

• Korean journal of food and cookery science
• /
• v.11 no.5
• /
• pp.548-551
• /
• 1995

The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.57-61
• /
• 1994

Performance of panelists trained for cooked rice quality was evaluated using analysis of variance, correlation analysis, and principal component analysis. Each method offered different information. Results showed that panleists with high F ratios (p=0.05) did not always have high correlation coefficient (p=0.05) with mean values pooled from whole panel. The results of analysis of variance for the panelists whose performance were extremely good or extremely poor were consistent with those of correlation analysis. Outliers designated by principal component analysis were different from the panelists whose performance was defined as extremely good or extremely poor by analysis of variance and correlation analysis. The results of principal component analysis descriminated the panelists with different scoring range more than different scoring trends depending on the treatments. Our study suggested combination of analysis of variance and correlation analysis provided valid basis for screening panelists.