• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.748-760
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• 2019

This study examined the difference of dietary intake behavior between groups of adults aged >20 years with or without dyslipidemia, and comparing the various types of dyslipidemia, based on the Seventh (2016) KNHANES. Men showed higher rate for triglyceridemia and LDL-cholesterolemia than women and subjects in the age group 50-59 years exhibited the highest incidence of triglyceridemia, total cholesterolemia and HDL-cholesterolemia. The ratio of obese people was higher in most types of dyslipidemias. The top five foods in each group of cereal & grain, meat, vegetable, and fruit were selected for analysis, based on the food frequency. The dyslipidemia group showed higher intake frequencies for mixed grains, cabbage kimchi and leafy vegetable than the no-dyslipidemia group, and the group with high blood total cholesterol for mixed grains, apple, and cutlassfish-croaker. Group with high blood triglyceride showed higher intake frequencies of rice and mackerel-mackerel pike than the other groups of high blood triglyceride. No food showed significant difference in the frequencies between groups of LDL-cholesterol. Group with high blood HDL-cholesterol showed higher intake frequency of bibim-fried rice, deep fried chicken, stir fried chicken, apple, tangerine, banana and butter-margarine. These results indicate that people with high levels of blood total cholesterol are more concerned with food having health benefits than those with abnormal levels of other blood lipid. More information on dietary benefits need to be provided to patients having high levels of triglyceride, LDL-cholesterol and HDL-cholesterol.

• Nutrition Research and Practice
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• v.7 no.6
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• pp.503-509
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• 2013

There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as $322.40{\pm}6.33ug/day$ for men and $271.20{\pm}4.92ug/day$ for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

• The Korean Journal of Mycology
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• v.43 no.4
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• pp.286-289
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• 2015

Clubroot, caused by the obligate parasite Plasmodiophora brassicae, is a severe soilborne disease of Brassicaceae. Storage of clubroot gall is important for studies on pathogenicity and race identification. As the current storage method has been used for more than 100 years, a new storage method should be developed and the most efficient way maintaining pathogenicity should be determined. Effects of storage conditions with different storage periods on pathogenicity in galls of kimchi cabbage were examined in a greenhouse. The experiments were performed under six conditions and four temperatures in order to determine the most effective storage conditions for maintenance of pathogenicity. The most effective conditions for clubroot gall storage was the storage of whole gall at $-70^{\circ}C$ or storage of filtrate at the same temperature through eight layers of gauze after homogenization of the galls.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• Journal of The Korean Society of Agricultural Engineers
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• v.62 no.6
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• pp.111-118
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• 2020

This study developed a rainwater harvesting system for the irrigation of upland on sloping area. The assessment of water supply capacity was evaluated in farm field experience. This system consists of a water catchment device and a collapsible storage tank. The water catchment device was designed to collect runoff water in natural channel of 500 mm width into a pipe of 50 mm inner diameter. The device has funnel-shaped plan and cross-section of square. The storage capacity of the collapsible water tank was caculated to meet the water demand for irrigation in 30 a cultivated land for 10-year frequancy drought. The tank has a cuboid shape with a capacity of 30 ㎥, 5 m in width and length, 1.2 m in height. This system can supply 92% of the water required for drop irrigation of red pepper and 88% of the water required for drop irrigation of onions in 30 a cultivation land during the month of May and June. In the case of 16-dry days of 10-years frequency, this system is capable to irrigate 100% of required water for red pepper and onion, 76.7% of required water for Omija (Schisandra chinensis), and 51.5% of required water for autumn kimchi cabbage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.2
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• pp.1010-1019
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• 2014

This study applied an original survey of an objective National Health Nutriment Research. It picked the youth up from 14 years old to 19 years old and examined an influence relationship of four heads such as DT, DI, DMFT, DMFI which investigated in heads of dental inspections based on an intake frequency questionnaire by food group. It was proved that Korean dietary culture which eats rice and kimchi as staple food had an great effect on DT, DI, DMFT, DMFI And rice and cereals, fruits and vegetables like a cabbage turned out to be factors that can lower dental caries. The dental caries can be reduced by the more intake frequency of rice. And also, intake of fish like anchovy and meats like pork and beef can reduce development of dental caries too. Especially, the larger intake frequency of carbonated drinks and fast food such as hamburger and pizza can make a growth of dental caries.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.227-233
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• 1995

This nutritional survey was conducted from February 8 to March 10, 1994, in order to investigate the nutritional knowledge, food habits, nutritional attitude, food preferences and nutrient intakes of urban middle-aged women living in Daegu and Pohang district. The subjects of this survey were 164 urban middle-aged women living in Daegu and Pohang Area. The completely answered questionnaires were analyzed for nutritional knowledge, food habits, nutritional attitude, food preference and nutrient intakes of urban middle-aged women. The results obtained are summarized as follows: The subjects had a high level of perceived knowledge (82.9%), that is the knowledge that each subject believed she had, but the accuracy of the knowledge was only 66.1%. The average nutrition knowledge score was 8.26 out of possible 15 points, and food habit score was 5.50 out of 10 points. Most of the subjects belonged to 'Fair' or 'Good' food habit group, which is considered to be relatively good. With increasing age, the percentage of perceived knowledge, accuracy, and nutrition knowledge score were getting lower. But food habit score and nutritional attitude score were getting higher at 40's women than 30's women. The correlation between nutritional knowledge score and food habit score was low (r=0.0748). The correlation between nutritional attitude score and food habit score was low, too (r=-0.0653). Food preferences for kimchi, potato, cooked rice, beef, noodle, cabbage and milk were high. Average calorie and protein intake of the subjects were $1967.4{\pm}27.8\;Kcal$, $75.8{\pm}1.4\;g$ respectively. Carbohydrate, protein and fat ratio on energy composition was 63.3%:15.5%:21.2%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.488-493
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• 1991

The characteristics of endogenous and exogenous polygalacturonase(PG) produced from L. acidophilus were investigated as one of the serial studies on the fermentation of Chinese cabbage kimchi using L. acidophilus. Apparent molecular weigth of endogenous and exogenous PG were estimated to be 420,000 and 500,000 daltons by the method of gel filtration and Vmax of the enzymes 8.0 and $0.3{\mu}mol$ galacturonic acid/ml/30min, respectively and Km of the enzymes were 4.0mg/ml. The optimum temperature, pH and salt concentration of the both enzymes were the same and appeared to $30^{\circ}C$, 5.5 and 2~3%, respectively. The activities of the endogenous and exogenous PG all were severely decreased by increasing of temperature to $90^{\circ}C\;from\;60^{\circ}C$ and its remained activities at $60^{\circ}C\;and\;90^{\circ}C$ were 50%, 58%, and 19%, 5%, respectively.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.296-306
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• 2021

Objectives: The objective of this study was to estimate the distribution of the usual dietary intake of foods with respect to the probability of consumption derived from the Food Frequency Questionnaire (FFQ) of the 2009 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: The intake quantity and frequency of 63 food items were assessed from the 2009 KNHANES which was completed by 7,708 participants. The participants completed one or two 24-h dietary recalls and one FFQ. The usual intake distribution was estimated using the multiple source method (MSM), and the proportion of non-consumers was calculated through the usual intake distribution. This was then compared with the proportion of non-consumers from the 24-hour recall method. Results: The difference in the proportion of non-consumers ranged from 2% to 82.9%, indicating that there is a very large difference based on food groups. The food groups in which the proportion of non-consumers did not differ was composed of foods consumed daily, such as 'rice', 'cereal and barley', and 'Chinese cabbage and kimchi', or foods with distinct palatability such as 'coffee' and 'alcohol'. On the other hand, in the case of the food groups with a high difference in the proportion of non-consumers, most comprised fruits that emphasized seasonality. Conclusions: In the case of foods or food groups that are occasionally consumed, it is desirable to use 2 recalls with additional FFQ data by combining the consumption frequency and the quantity consumed.