• 한국식품영양학회지
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• 제29권5호
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• 경영정보학연구
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• 제25권1호
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• pp.145-164
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• 2023

외식 경험에 대한 온라인 리뷰의 확산은 특히 해외 관광객의 음식점 선택에 중요한 영향을 주고 있다. 선행 연구는 음식의 질, 서비스, 분위기, 가격을 음식점 선택의 중요 요인으로 식별해왔다. 하지만, 이러한 4개의 대표적 요인 이외에 관광객의 음식점 선택에 중요한 영향을 미칠 수 있는 문화적 요인에 대한 연구는 크게 주목받지 못하였다. 본 연구는 중국인 관광객이 dianping.com에 게시한 76개 한식당에 대한 온라인 리뷰 10,000건 이상을 텍스트 마이닝 기법으로 분석하여 해외 여행 맥락에서 관광객의 음식점 선택에 대한 문화적 요인의 영향을 탐색하였다. 연구 결과, 문화적 요인인 한류가 중국인 관광객의 한식당 경험과 만족도에 영향을 미치는 것으로 나타났다. 또한 냉면, 비빔밥, 떡, 족발, 김치찌개 등 한식 관련 단어는 모든 리뷰 주제에 걸쳐 등장했다. 본 연구 결과는 텍스트 마이닝을 활용하여 음식점 선택과 관광객의 만족도에 대한 문화적 요인의 중요한 역할을 식별함으로써 기존 문헌에 기여한다. 해당 연구 결과는 많은 중국인 관광객을 유치하기 위한 실질적인 지침을 제공한다.

• 대한영양사협회학술지
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• 제10권3호
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.381-391
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• 2006

This study is performed to compare the dietary intakes and food sources of copper (Cu) using the database of Cu content developed in this study between the elementary schoolchildren in remote rural areas (RA, n=58, $9.9{\pm}1.7$ yrs) and those in urban area (UA, n=60, $9.4{\pm}1.8$ yrs), and to analyze the relationship between serum Cu concentration and serum antioxidant status in the RA. The results obtained in this study were as followings: 1) Dietary intakes of calorie, calcium and iron in the RA were in the 3/5-4/5 of the Korean RDA while the UA were similar to or more than the Korean RDA, 7th ed. except iron. 2) More than 273 kinds of food consumed by the subjects were analyzed the content of Cu and database of Cu content were developed in the present study. The mean dietary intake of Cu per day in the RA was $0.99{\pm}0.07mg/d$ ($170.0{\pm}13.2%$ of the USA RDA) while it was $1.22{\pm}0.07mg/d$ ($203.4{\pm}13.1%$ of the RDA) in the UA. The percentage of dietary intakes of Cu less than 213 of the RDA was 8.6% in the RA in comparison to 0% in the UA. 3) The RA and the UA consumed more than 80% of total dietary intakes of Cu from plant foods. Thus, the RA and the UA consumed Cu from cooked rice, vegetables and fruits as a major source. However the RA had less Cu from meat and their products than did the UA (p<0.05) .4) Crab stew including crab and juice was the highest food source of Cu for the total subjects, followed by seasoned bud of aralia, cooked; beef rib meat, roasted; soybean paste soup w/mallow; and soybean paste soup w/mallow & beef. Major food source of Cu was similar for the RA and the UA such as cooked rice, vegetables and fruits. 5) Mean concentration of serum Cu in the RA was $18.1{\pm}0.7{\mu}M/L$ that was in the normal value, and all subjects in this group were in more than normal value. In the RA serum Cu concentration related positively with serum ceruloplasmin concentration, serum vitamin C concentration and EC SOD activity, respectively. However, serum Cu concentration did not relate with serum TBARS concentration in the RA. Above results showed that the RA had good status of Cu nutrition based upon dietary intake and serum concentration, however some of the RA had lower intake of Cu than the RDA. The overall children in the UA had good Cu nutrition. Therefore, the subgroup of the RA should be supported to improve their Cu nutrition, and this support could give them better antioxidant status based upon positive relationship between serum Cu concentration and serum antioxidant status in the RA.

• 한국식품영양과학회지
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• 제13권1호
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• pp.86-96
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• 1984

한국인(韓國入)의 맛에 대한 감도(感度)와 식습관(食習慣)을 알아보기 위해 몇가지 실험을 행하여 다음과 같은 결론(結論)을 얻었다. 1. 짠맛의 최소감미량농도(最少感味量濃度)는0.016 %, 단맛 0.245${\sim}$0.249 %, 신맛 0.004${\sim}$0.008 %, 쓴맛 0.008${\sim}$0.012 %였으며 매운맛 170,000$\sim$600,000 S. H. U. 였다. 2. 0.375 % 육수(肉水)($60^{\circ}C$)를 가장 맛좋게 하는 짠맞농도는 0.3 %였고 2 % coffee ($60^{\circ}C$)에서는 6 % 설탕 농도가 그리고 100 % orange juice에서는 산당비 19.3(16.8 brix/0.8736 citric acid)을 가장 좋아하였다. 3. 76개 국의 평균(平均) Brix는 3.83(2.3${\sim}$6.4)%, 산도는 9.73(5.4${\sim}$16)ml 0.1N NaOH, pH는 6.26(5.2${\sim}$7.0) 그리고 ostwald 점도는 1.34(1.06${\sim}$l.95)이었다. 4. 76개 국의 평균 염분농도는 1.127(0.904${\sim}$1.448)% 였고 콩나물국, 시금치된장국의 매운정도는 12,500${\sim}$47,500 S. H. U.로 oleoresin capsicum약 1.999${\sim}$5.911(mg%)의 매운맛에 해당되었으며 김치국, 매운탕은 그 이상으로 무척 매웠다. 5. 기호음식중(疇好飮食中) 찌게류의 분호(噴好)가 가장 높았으며 자녀(子女)의 식습관(食習慣) 형성에 특히 아버지의 영향이 크고 어릴 때부터 짜고 맵게 먹고있음이 나타났다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.100-107
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• 2010

This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.

• 대한지역사회영양학회지
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• 제20권6호
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• 한국식품영양과학회지
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• 제31권1호
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• pp.39-44
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• 2002

검정콩 청국장의 품질개선과 이취생성 억제를 목적으로 키위와 무를 첨가하여 42$^{\circ}C$에서 3일간 발효시킨 검정콩 청국장의 몇 가지 맛성분 및 기호도를 조사하였다. 검정콩 청국장은 대두 청국장보다 유리아미노산의 함량이 적었지만, 키위와 무를 첨가하여 발효시키면 유리아미노산의 함량이 증가되어 콩단백질 분해에 효과적이었다. 유기산은 모든 청국장에서 citric acid가 가장 많았으며, 다음으로 acetic acid, lactic acid순으로 많았고, 지방산은 linoleic acid(9.93~15.51%) 순으로 많았다. 청국장의 종류별로 유기산과 지방산 비율은 유의적인 차이가 없었다 청국장의 주요 휘발성 성분으로 2.5-dimethyl pyrazine 및trimethyl pyrazine이었으며, 청국장의 독특한 향미 성분인 pyrazine류 함량은 대두 청국장에 비하여 키위와 무를 넣은 검정콩 청국장에서 훨씬 감소되었다. 주요 핵산관련물질은 uracil과 UMP였으며, 다른 핵산관련물질은 유사하였다. 청국장의 관능검사에서 키위와 무를 첨가하면 냄새생성 억제 효과가 있었고, 검정콩 청국장의 찌개가 대두 청국장에 비해 단맛이 있어서 기호도가 높게 나타났다.

• 한국식품영양과학회지
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• 제24권5호
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• pp.765-770
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• 1995

신세대 기호성 김치의 개발을 위한 기초작업의 일환으로 부산시내 공 사립 국민학교 2, 4, 6학년에 재학중인 1,100명을 대상으로 김치섭취에 대한 의식 및 섭취실태, 이에 미치는 부모의 영양교육의 중요성을 설문지를 통하여 살펴보았고 또한 김치를 이용한 음식에 대한 선호도도 아울러 조사하였다. 조사대상 학생의 83.0%가 김치를 먹어야 된다고 생각하고 있으며, 그 이유로는 건강에 좋기 때문에(48.0%), 우리의 전통 식품이므로(31.8%)라고 대답하였다. 그러나 실제로 김치를 섭취하는 양은 한끼에 5조각($4{\times}5$) 이상을 먹는 학생이 26.5%인데 반해 1~2조각 이하 또는 전혀 먹지 않는다라고 대답한 학생이 전체의 64.7%로서 김치를 섭취하여야 한다고 생각하는 의식과는 큰 차이가 있었다. 부모님의 김치섭취에 대한 권유도는 어린이들의 김치 섭취 의식(p<0.001), 선호도(p<0.001) 및 섭취량(p<0.001)에 미치는 영향이 상당히 컸으며 그 유의성이 매우 높아 영양교육의 중요성이 부각되었다. 어린이들은 다소 달콤하고, 덜 맵고, 강한 냄새가 나지 않는 김치를 원했으며 이러한 김치의 제조를 위해 배, 사과, 귤, 당근 및 양파 등의 부재료를 첨가하기를 원했다. 김치를 이용한 요리중에서는 김치볶음밥 및 김치찌개를 가장 좋아하였고, 김치피자, 김치햄버거, 김치콩나물밥 등의 선호도는 낮았다.

• 한국식품과학회지
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• 제18권6호
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• pp.458-467
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• 1986

서울시내의 대중음식점에서의 판매되는 식사 유해 중금속 (Cd, Pb, Cu, Zn)의 오염정도를 분석하고 이들 식사로 부터 섭취하게 되는 중금속의 1일 총섭취량을 계산하였다. 시료는 설릉탕(또는 갈비탕), 육개장, 된장찌게백반, 비빔밥, 비빔냉면이며 이들을 다시 고형물과 국물로 분리하여 원자흡광분광광도계로 중금속 함량을 분석 하였다. 전 지역의 식사 105점중 고형물과 국물에서의 평균 농도는 각각 Cd 0.034ppm, 0.017ppm, Pb 0.179ppm, 0.073ppm, Cu 0.491ppm, 0.308ppm, Zn 4.624ppm, 1.403ppm이었으며 대중식사 1식당 중금속의 평균함량은 Cd $28{\mu}g$, Pb $145{\mu}g$, Cu $416{\mu}g$, Zn $3654{\mu}g$이었다. 대중식사로 부터 섭취하게 되는 중금속의 1인당 1일 총섭취량을 추정해보면 Cd $84\;{\mu}g$, Pb $434\;{\mu}g$으로 FAO/WHO의 허용량보다 약간 높았으나 Cu와 Zn은 유해한 수준이 아니었다.