• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.11-16
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• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

• Nutrition Research and Practice
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• v.13 no.6
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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.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.55-61
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• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.492-503
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• 2001

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statisticai data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was $0.68{\sim}0.85$ for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.

• Journal of the Korean Home Economics Association
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• v.28 no.1
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• pp.157-183
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• 1990

This study is proposed to research the rural clothing, dietary and housing style of living in order to adapt a basis which is supposed to improve the quality of rural life. The sample in this research comes from Daehang 1 Li, Bubuk Myun, Miryang Gun, Kyungnam, and the results are as following; Generally rural housewives are unconcerned with fashion or its information, instead, they care for the casual wear which represents economic and active life style. Because of their financial problems, inpurchasing, they spend only a small money without plan. When they launder Clothes, they use washing bat and pannel which is easy to break fabrics, and they ineffectively use to dry it by hands twisting. The total food intake per person in a day is 1170.6gram, and all nutrients intakes except fat and calcium exceed the recommended dietary allowances. But 90.3% of the food intakes are plant food, and the average food items taken per day per househod is 11.9items which are not so various, which represents the shortage of the nutrient quality. Both the nutrition knowledge score and the food habit score are very low. Therefore, in order to enhance the quality of clothing and diet in rural life, they need to learn clothing and nutrition management for their enlightment. The most comprehensive type of farmhouse site plan take the shape of ㄱ and ㄴ, and for the most part main building is the floor plan which includes 3-4 spans in front of the change from the type of traditional house, throught the revised one, to the type of newly built house. In main building of the farmhouse, kitchen, Kunbang and Chakunbang are extended to their real space, and both utility and the bathroom are added to build, and Malu is transformed into the living space.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.131-140
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• 2002

This study was performed to assess the effect of eating behaviors and health-related variables on overall dietary quality. Ninety-four(male 21, female 73) elderly who were over 60 residing in middle income areas in Cheongju city participated. Information on general characteristics of the elderly, health-related life style, regularity of meal, meal balance and desirable eating habits were obtained by interview based on questionnare. Dietary nutrient intake data were obtained through the 24 hour recall method. The mean age and BMI of the subjects were 73.3 years old and 23.3(male 21.8 female 23.7) respectively. The proportions of underweight and hypertension were 19.2% and 36.2%. Most nutrients except vitamin $B_2$ and calcium were consumed over 75% of the RDA. The Mean Adequacy of Ratio(MAR) of nutrient intake was 0.64(male 0.72, female 0.62). The average score of regularity of meal, meal balance, and desirable eating habits was 14.4 out of a possible 16, 13.7 out of a possible 24 and 5.5 out of a possible 16 points respectively. Male than female, older subjects than young subjects, and those living with their spouses than with other family or living alone had better scores in eating behaviors. Smoking, chewing ability and eating alone vs eating with company affected overall of regulality of meal and meal balance(p<0.05). Positive correlation (p<0.05) was also dietary quality. There was a positive correlation between the mean adequacy ratio, score observed between scores in regularity of meal and meal balance. Therefore, the elderly should be encouraged to eat a variety of food, maintain good dental health, keep regularity of meal and have meals with company to help improve overall dietary quality and eventually achieve optimal nutritional status.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• Journal of Nutrition and Health
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• v.38 no.6
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• pp.475-486
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• 2005

This study was intended to investigate the nutritional status between lactating and non- lactating women, especially calcium and iron. The subjects were 84 lactating women and 20 non-lactating women visiting a public health center and hospital in Daegu. Each subject was interviewed to collect the information on dietary intake for 2 consecutive days. Biochemical assessment of iron status and bone mineral density (BMD) measurement were conducted. Dietary intake of carbohydrate, potassium, Vit $B_1,\;B_2$, Vit C were significantly higher in women during lactating period (p<0.05). However, relative intake as expressed by percentage of Korean Recommended Dietary Allowances (RDA) was not significantly different between the two groups. The dietary intake of iron and calcium were 58.8%, 60.4% of Korean RDA respectively in women during lactating period. The current food habit score of these women was significantly higher than that of non-lactating women (p<0.05). When we compared the quality of nutritional status, the Index of nutritional quality (INQ) was significantly higher for vitamin $B_2$, P in lactating women than in non-lactating women (p<0.1). Mean adequacy ratio (MAR) was not significantly different between two groups. Dietary variety score (DVS) was significantly higher in women during the lactating period (p<0.05). There was no significant difference in biomarkers (Hb, Hct, Serum ferritin, Transferrin) related to iron status between the two groups. No significant difference in bone mineral density (BMD) T-score was not observed. However, it appeared that BMD of lactating women was lower than that of non-lactating women.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.51-55
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• 2008

Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.