• 한국식품조리과학회지
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• 제10권2호
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• 한국가정과교육학회지
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• 제8권2호
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• pp.105-119
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• 1996

This study was to investigate the dietary behavior and fast foods use among Korean youth in order to obtain basic information of nutrition education for them. Survey was carried out through questionnaire and the subjects were 236 boys and 388 girls of 4 middle schools in Seoul. The questionnaire included use frequency of Korean and Foreign fast-foods, preference, concepts regarding prices, fullness, choice factors, dietary habits and nutritional knowledges. The results are summarized as follow：1. Overweight students(52.8%) were more than normal(43.1%) and low body weight students (4.2%), classified by Roher index. 2. Most students (78.9%) had very good or good food habit, 52.6% of boys and 44.0% of girls were having breakfast regulary. 46.1% of subjects had fast-foods once or twice in a week and girl subjects used more than boys. 3. Nutritional knowledge of the subjects was satisfiable and normal and overweight groups were better than underweight group. 4. Fast-foods most students like were duckbocki(81.1%) fried chicken(80.9%) french fried potatos(80.4%) mandoo(78.1%) kimbab(78.9%), and fried chicken(77.9%). 5. 57.9% of the subjects wished to develope Korean traditional food items into fast-food style.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• Food Science and Biotechnology
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• 제17권3호
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• pp.483-488
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• 2008

Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.253-264
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• 2011

The objectives of this study were to investigate the current status of the Korean government-funded meal support program for low-income children through convenience stores and to evaluate the nutritional quality of the meal items available under the program. The POS data of three convenient stores where children had used their electronic meal cards most often in Seoul during January 2010 and the kinds and amounts of ingredients of the meal items available to the children were obtained from the headquarter of the convenient stores. A total of 5,081 transactions by 693 children included in the POS data was analyzed. In addition, nutritional contents of meal items, which were meal boxes (11 kinds), kimbab (13 kinds), rice balls (27 kinds), inari sushi (1 kind), and sandwiches (26 kinds), were analyzed with Can Pro 3.0. The results showed that children had purchased flavored-milk products most often. Children tended to purchase meal items together with drinks (60.9% of transactions), but some purchased drinks (27.6%) or meal items only (11.5%). Except for meal boxes, none of the meal items satisfied 1/3 of Estimated Energy Requirements of the 9-11 year-old boys per day. The average energy contents of different kinds of meal boxes, kimbabs, rice balls, and sandwiches were 619, 357, 200, and 380 kcal, respectively, and the energy content of a package of Inari sushi was 457 kcal. Vitamin C amount was found to be deficient in all the meal items, compared to 1/3 of Recommended Intake of the 9-11 year-old boys per day. The results of this study could be useful to develop nutritionally appropriate meal items for the convenient stores participating in the government-funded meal support program for children from lowincome families.

• 한국식생활문화학회지
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• 제10권5호
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• 대한지역사회영양학회지
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• 제21권2호
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

• 대한가정학회지
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• 제43권5호
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• pp.199-219
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• 2005

The purpose of this study was to investigate the prevalence and to identify the related factors of overweight among young children. The study subjects were 138 children, aged 3-5, attending child care centers in the Kyungbuk area. We assessed a wide range of collected variables including general characteristics, anthropometric data, dietary habits, stress, food preferences, and food frequencies of young children, and anthropometric data and general characteristics of their parents. The results of this study were analyzed with $\chi$$^{2}$_ or t-test using SPSS package program. The subjects were classified into two groups using the weight for length index WLI criteria: normal group(n=101) and overweight group(n=37). Forty-nine percent of mothers of overweight children did not recognize their child's current overweight status. Scores for encountering criticized-violent situation stress, hurt-pride stress and total stress were higher in the overweight group than in the normal group. The frequency of snacking and the appetite of the overweight group were increased compared to those of the normal group. The overweight group had higher preferences for salad, kimbab, boiled rice with meat, vegetables and Chinese noodles, chicken, shell, banana, soybean milk, hotdog, and potato than the normal group. The overweight group showed higher consumption frequencies of pan-fried foods, egg, laver and strawbery compared to the normal group. Therefore, our results suggest that obese young children, as well as their parents, need more nutritional counseling education about dietary habits, food preference, recognition of normal weight and strategies for actively coping with stresstopreventandtreatobesityandtomaintainhealth. .