• 한국가정과학회지
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• 제5권1호
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• pp.71-84
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• 2002

The purpose of this study was to investigate food habits of boy students and to know the difference in food habits between boy and girl students. A previous study had been conducted to girl students in 1998 and this study was carried to boy students in Oct. 2000 using the questionnaires. The subjects were 783 boy students in middle school, high school and university students living in Jeonbuk region. The average score of food habits was $4.09{\pm}1.72$ out of a possible 10(middle school students were $4.96{\pm}1.85$, high school students were $4.17{\pm}1.61$ and university students were $3.15{\pm}1.70$). The average is similar $4.11{\pm}1.63$ to girl students in 1998. The correlation coefficient between the score of food habits and standard of living, present residence, taking nutritional supplements, and sort of school was positive. As a staple food, cooked rice was preferred 95.9% of subjects and this result is similar to girl students of previous study. The most preferred side-dishes was different between girl and boy students. Boy students liked stew the best, but girl students liked Kimchi the best. The most preferred snacks was fruits and fruit juice. The portion of eating cooked rice in boy students (87.8%) was decreased than girl students(90.6%) at breakfast. The main meal to have soup & stew was supper and the most delicious meal was also supper, but primary meal skipped was breakfast. The reasons for skipping breakfast were lack of time(38.7%) and no appetite(17.6%), skipping lunch was missing a time to eat(8.4%), and skipping supper was no appetite(10.5%). Substitution food on no preparation of lunch basket was difference between middle and high school students and university students. Middle and high school students ate noodles and university student ate cooked rice. The preference of snack was that chicken(20.3%) was the best. The time of eating snacks was that anytime(38.6%) was the first, after supper(13.7%) was next. In order to improve the nutritional status of boy students, they must establish good food habits by eating three regular meals per day and balancing their diet. Especially university student must build their regular life style, so they would have three regular meals.

• 감성과학
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• 제17권3호
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• pp.15-28
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• 2014

본 연구는 대학생을 대상으로 하여 컴포트 푸드(comfort food)의 구성요인과 종류, 그리고 희노애락의 4개 정서에 따른 컴포트 푸드의 섭취에 성차가 존재하는가를 확인하고자 하였다. 이를 위해 대학생 425명을 연구 참가자로 선정하여 설문조사를 실시하였다. 그 결과 첫째, 남학생과 여학생 모두에서 따뜻함과 위안을 주는 음식, 즐거운 추억을 떠올리게 하는 음식, 맛있는 음식을 컴포트 푸드의 개념으로 가장 높게 지각하고 있었으며, 음식 외적 요소에서 부담 없는 음식, 편리한 음식을 컴포트 푸드의 개념으로 가장 낮게 지각하고 있었다. 그러나 건강을 고려한 음식에서는 여자가 남자보다 컴포트 푸드로 더 적합하게 생각하는 것으로 나타났다. 둘째, 컴포트 푸드의 종류로 남자는 고기류, 찌개 및 백반, 술을 보고하였고, 여자는 찌개 및 백반, 과일 및 야채, 고기류를 보고하였다. 남자가 음식종류를 선호하고 여자가 스낵 종류를 선호한다는 가설을 지지되지 않았다. 셋째, 제시된 4개의 정서에 따라 섭취하는 컴포트 푸드의 종류를 살펴본 결과, 부정적 정서를 경험하는 상황에서는 남녀 모두 주로 술, 초콜릿, 매운 음식 그리고 음료를 선호하고 있었으며, 긍정적 정서를 경험하는 상황에서는 남녀 모두 치킨이 공통적으로 선호되었으며 여학생들은 다양한 음식들을 컴포트 푸드로 선택한 것에 반해 남학생들은 술을 주요 상위권의 음식으로 선택하고 있었다. 마지막으로 본 연구의 제한점과 후속연구에 대해서 논의하였다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1362-1372
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• 2009

본 연구는 65세 이상 노인을 대상으로 고나트륨 섭취군을 분류하여 노인들의 식습관 개선 및 영양교육을 위한 사전연구로서 이들의 영양지식, 식습관, 식품섭취패턴을 조사하였다. 65세 이상 노인 135명의 조사대상자 중 42.96%인 58명이고나트륨 섭취군에 속하였다. 생활습관에서 음주, 간식횟수, 외식횟수, 수분섭취량에서 고나트륨 섭취군이 유의적으로 높게 나타났으며, 자반류, 젓갈류, 장아찌, 조림류, 국물 섭취량, 간장과 소금의 추가량에 관한 식습관 점수가 고나트륨 섭취군에서 유의적으로 높았다. 고나트륨 섭취군의 나트륨에 관한 영양지식 총점이 남녀노인 모두 유의적으로 낮았으며, 남자노인은 나트륨과 인스턴트식품, 나트륨과 인공조미료에 관한 문항에서, 여자노인은 나트륨과 질병과의 관계, 나트륨 섭취권장량에서 유의적으로 낮았다. 고나트륨 섭취군에서 Na index 14의 김치찌개, 된장찌개, 미역국, 멸치볶음에서의 섭취빈도가 유의적으로 높았다. 또한 인스턴트식품을 통한 총 나트륨 섭취량은 고나트륨 섭취군에서 남자노인 1562.49 mg, 여자노인 1227.82 mg으로 유의하게 높았으며, 특히 면류를 통한 섭취량이 70% 이상이었다. 영양지식 점수가 높을수록 Na index 14 점수(p<0.05), 인스턴트식품을 통한 나트륨 섭취량(p<0.01), 나트륨 섭취 관련 식습관 점수가 낮았다. Na index 14 점수에 대해 세끼 식사의 규칙성, 식사량의 적정성, 천천히 식사함(p<0.01) 항목에서 유의한 음의 상관관계를 나타내었으며, Na index 14 점수가 높을수록 인스턴트 국류(p<0.01), 탕류(p<0.01), 죽류(p<0.01), 스프류(p<0.01), 면류(p<0.01), 레토르트류(p<0.01)의 섭취가 높았다. 본 연구는 65세 이상 노인을 대상으로 하여 나트륨 과잉 섭취 노인의 특성 및 섭취요인을 진단하였다는 점에서 그 의의가 있다고 사료된다. 이에 고나트륨 섭취군을 대상으로 본 연구에서 드러난 문제점을 도출하여 이들의 영양지식, 식습관, 식품섭취패턴이 개선될 수 있도록 구체적인 대안을 제시하고 행동변화에 중점을 두는 영양교육이 요구되어지는 바이다.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1148-1156
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• 2013

초등학생의 김치섭취량 증가를 목적으로 초등학교 급식용 김치 메뉴를 개발하고 평가하였다. 먼저 부산광역시 소재 H 초등학교 학생의 김치 섭취 실태조사 및 초등학교 영양(교)사를(n=87) 대상으로 NEIS(교육행정정보시스템, National Education Information System)에 등록된 김치 메뉴의 학교 급식 활용도를 조사하였으며, 문헌 및 실험조리에 근거한 초등학교급식용 김치 메뉴 7가지를 개발하였다. 각각의 메뉴를 학교 급식에 적용한 후 학생들의 기호도 및 잔반량 조사를 통하여 메뉴를 평가하였다. 또한 선정된 메뉴의 표준레시피에 대한 영양(교)사의 급식 활용 의사를 알아보았다. 주요한 결과는 다음과 같다. 저학년(2학년)과 고학년(5학년)의 급식 시 김치 섭취량은 각각 7.7 g 및 6.9 g으로 한국인을 위한 식사구성안에서 제시한 분량(40 g)의 19.3% 및 17.3%에 불과하였다. NEIS에 등록된 29종의 김치 메뉴에 대하여 설문 대상 학교의 75% 이상에서 연 7회 이상 활용한 메뉴는 단 하나도 없었으며, 김치찌개가 유일하게 절반 정도의 학교에서 제공되었다. 닭살김치튀김, 김치스테이크를 포함한 10가지 메뉴는 전체의 75%가 급식에 전혀 이용하지 않았으며, 밥, 죽, 볶음, 전, 튀김, 구이류는 전체 3/4의 학교에서 김치 메뉴로 활용되지 않았다. 이를 바탕으로 메뉴의 김치 사용량이 10~20 g(1인분)이면서 메뉴 재료의 김치 비율이 30%를 넘는 7가지 메뉴를 개발하였다. 1차 기호도 및 잔반량 조사 결과 김치치즈크로켓과 김치소스두부덮밥이 가장 높은 점수를 받았고, 다음은 김치완자, 김치닭감자찜, 김치베이컨주먹밥, 김치채소우동볶음, 김치감자샐러드 및 김치계란찜의 순으로 나타났다. 상위 50%의 메뉴에 대하여 저학년 및 고학년(n=100) 대상 2차 기호도 및 잔반량 조사 결과, 김치완자가 4.3점으로 가장 높았으며 김치닭감자찜 및 김치치즈크로켓도 4점 이상의 비교적 높은 선호도를 보였다. 김치소스두부덮밥은 1차 조사와 달리 종합점수 3.8점 및 17.1%의 잔반을 보였다. 개발된 8종의 메뉴에 대한 표준레시피를 초등학교 영양(교)사가 평가한 결과 김치치즈크로켓이 활용 가능성이 가장 높았고 김치감자샐러드가 가장 낮았다. 종합해 볼 때, 초등학교 급식용 김치 메뉴개발은 초등학생의 김치 섭취량 향상 및 김치 기호도의 증가에 기여할 것으로 기대된다.

• Journal of Nutrition and Health
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• 제49권2호
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• pp.88-98
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• 2016

본 연구에서는 20대 초반 한국 여성의 짠맛 역치 및 선호도를 측정하여 음식섭취빈도법을 통해 추정한 나트륨 섭취량과의 연관성을 분석하고, 자기 평가 짠맛 선호도와 관련되어 있는 나트륨 섭취 관련 식행동과 나트륨 섭취 기여 음식을 조사하였다. 자기 평가 짠맛 선호도는 음식섭취빈도법을 이용하여 추정한 나트륨 섭취량과 유의한 양의 상관관계에 있었으며, 나트륨 증가 식행동과 양의 상관관계에 있었고, 나트륨 감소 식행동과 음의 상관관계에 있었다. 나트륨 섭취와 관련된 식행동 중에는 식탁에서 소금과 양념간장의 사용, 외식과 배달음식의 빈도, 국, 찌개, 국수류의 국물 섭취, 레토르트나 가공 식품의 이용, 생채소의 섭취, 싱거운 맛에 대한 수용태도 등의 항목이 자기 평가 짠맛 선호도와 유의한 관련성이 있었으며 나트륨 섭취 기여음식 중에는 라면, 순두부찌개, 총각김치 및 김치를 이용한 음식 등이 자기 평가 짠맛 선호도와 유의하게 관련되어 있어, 짠맛 선호도가 이들 식행동 및 음식을 통해 높은 나트륨 섭취와 관련되어 있는 것으로 생각된다. 예상과는 달리 짠맛 검출 및 인식 역치는 자기 평가 짠맛 선호도, 나트륨 섭취량, 나트륨 증가 및 감소 식행동과 유의한 상관관계를 보이지 않아 식품체계가 아닌 염화나트륨 수용액을 이용한 짠맛 역치보다는 자기 평가된 짠맛 선호도가 개인의 평상시 나트륨 섭취량을 간접적으로 평가할 수 있는 더 좋은 지표로서 생각된다. 결론적으로, 자기 평가 짠맛 선호도는 나트륨 섭취와 관련된 식행동과의 연관성으로 인하여 평상시 나트륨 섭취 정도를 잘 반영하는 것으로 나타났으며, 개인의 나트륨 섭취 수준을 평가하는 간단하고 효과적인 도구로서 활용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제21권1호
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• 한국식생활문화학회지
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• 제20권2호
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• 한국식생활문화학회지
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• 제35권3호
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• pp.311-322
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• 2020

Recently, there is growing interest in studying the dietary patterns that affect the risk of circulatory system diseases (CSDs). We investigated the relationship between CSDs and dietary patterns through a follow-up study in Korea (2001-2016). The participants of this study were obtained from the Korean Genome and Epidemiology Study (KoGES). This study was a large community-based cohort study (the Ansan-Ansung areas) conducted to assess the effects of various factors, especially diet, on the onset of chronic diseases among the Korean population aged 40-69 yrs. Baseline data were collected from 2001 to 2002, and follow-up studies were performed every 2 yrs, with over 7 follow-up studies performed (2015-2016). Three dietary patterns were identified using factor analysis: "vegetable and seafood (men)/soup and stew (women)" pattern, "sweet foods and breads-rice cake" pattern, and "multigrain rice and cooked white rice" pattern. None of the dietary patterns were significantly associated with the risk of CSDs in either men or women. Our follow-up study is meaningful as it investigated whether the dietary patterns of individuals according to sex affects the development of CSDs.

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.