• Journal of Nutrition and Health
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• 제39권7호
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• pp.707-713
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• 2006

본 연구는 대학생을 대상으로 한국 음식 중 부식에 대한 선호도를 알아보기 위해 실시하였다. 연구 결과는 다음과 같다. 1. 조사대상자의 평균연령은 남학생 21.8세, 여학생 20.2세였고, BMI는 남학생 $22.6kg/m^2$ 여학생 $19.8kg/m^2$으로 남녀 모두 정상범위에 속하였다. 2. 조사대상자의 가족구성 형태, 가족 수 및 어머니의 학력과 직업은 남녀 간에 차이가 없었으나 주거형태 및 아버지의 직업과 교육수준은 남녀 간에 유의적인 차이를 보였다. 3. 국류의 선호도틀 보면 남학생은 설렁탕과 쇠고기국을 여학생은 된장국을 가장 좋아하였으며, 북어국, 설렁탕, 김치국, 쇠고기국의 선호도는 남학생이 여학생보다 유의적으로 높았다 (p<0.05). 4. 찌개류의 경우 남녀모두 김치찌개와 순두부찌개의 선호도가 가장 높았으며 청국장과 동태찌개의 선호도가 가장 낮았다 (p<0.05). 5. 조림류의 선호도는 남녀모두 장조림을 가장 좋아하였고 콩조림과 고추조림을 가장 싫어하였으며, 콩조림과 고추 조림은 여학생이 남학생보다 유의적으로 낮은 선호도를 나타내었다 (p < 0.05). 6. 볶음류의 선호도를 보면 남학생의 경우 제육볶음을 여학생의 경우 김치볶음을 가장 좋아하였으며, 멸치볶음은 남녀 모두 싫어하는 것으로 조사되었다. 또한 제육볶음의 선호도는 남녀 간에 유의적인 차이를 보였다 (p<0.05) 7. 구이류의 경우 남녀모두 갈비구이의 선호도가 가장 높았으며 더덕구이의 선호도는 가장 낮았다. 장어구이와 더덕구이는 남녀 간의 차이를 보여 남학생이 여학생보다 더 좋아하였다 (p<0.05). 8. 무침류의 경우 남녀 모두 가장 좋아하는 것은 오이무침으로, 가장 싫어하는 것은 미나리무침으로 조사되었으며 도라지무침과 미나리무침은 남녀 간에 유의적인 차이를 보여 남학생이 여학생보다 높은 선호도를 보였다 (p<0.05). 9. 김치류는 남녀모두 배추김치, 총각김치, 깍두기, 열무김치의 선호도가 7점 이상의 높은 선호도를 보였으며 갓김치와 백김치는 남학생보다 여학생이 더 낮은 선호도를 보였다 (p<0.05). 이상의 결과 남녀 간에 좋아하는 음식에 차이를 보이고 있으며 남학생보다 여학생이 더 낮은 선호도를 보였다. 특히 국이나 찌개류 및 구이류의 경우 생선을 이용한 음식보다는 육류를 이용한 음식의 선호도가 남녀 모두 높았으며 콩을 사용한 음식은 남녀 모두 기피하는 것으로 나타났다. 또한 일반적으로 자주 이용하는 음식의 경우에는 선호도가 놓았으나 이용도가 낮은 음식 즉, 갓김치나 백김치와 같은 음식은 낮은 선호도를 보였다. 또한 남학생의 경우 건강증진 식품의 하나인 장어구이의 선호도가 높은 것으로 조사되어 남녀 간에 차이를 보였다. 전반적인 음식선호도에 남녀 간에 차이를 보이고 있으므로 단체급식를 위한 식단 작성 시 이러한 차이를 고려할 필요가 있으며 대학생을 대상으로 한 영양 교육 프로그램 작성시 이러한 차이를 고려한 식생활 교정프로그램을 작성할 필요가 있다고 사료된다.

• 동아시아식생활학회지
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• 제27권2호
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 동아시아식생활학회지
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• 제12권2호
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• pp.107-122
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• 2002

하루 콩단백질 25g 섭취를 위한 1인분의 콩음식을 개발하고, 1인분의 음식분량으로 식품분석표를 이용하여 영양가를 계산하고, 완성된 음식을 시료로 이화학적으로 분석하여 이론적인 계산치와 분석치를 비교 검토함으로서 조리에 의한 영양소의 변화를 살펴본 바 다음과 같은 결과를 얻었다. 1. 1월의 식단은 콩비지탕과 두부와 김치볶음, 횐콩.연근조림으로서 콩단백질은 33.1g이었으며, 2월의 식단은 콩스튜, 두부.콩나물 볶음, 이탈리안 두부튀김으로 콩단백질은 35.0g이었다. 3월의 식단은 두부된장국, 두부튀김, 유부말이로서 콩단백질은 24.9 g이었으며, 4월의 식단은 두부.두유그라탕, 두부.햄무침으로서 콩단백질은 26.3g이었으며, 5월의 식단은 콩다식과 콩죽, 콩 나물국으로서 콩단백질은 26.7g이었다. 6월의 식단은 두부선과 두부구이, 두유로서 콩단백질은 28.4g이었으며, 7월의 식단은 콩국수와 마파두부, 두부샐러드로서 콩단백질은 24.7g이었다. 8월의 식단은 콩나물냉채, 꽈리고추 콩가루무침, 두부 김치찌개, 두부 스테이크으로서 콩단백질은 26.2g이었고, 9월의 식단은 콩가루 배추국, 탕수두부로서 콩단백질은 23.2g 이었다. 10월의 식단은 청국장, 콩 빈대떡으로서 콩단백질은 24.3g이었으며 11월의 식단은 순두부찌개, 으깬두부 달걀부침, 유부 채소볶음으로서 콩단백질은 22.4g이었고, 12월의 식단은 두부 버섯 전골, 두부 채소튀김, 두부조림으로서 콩단백질은 28.9g이었다. 12개월의 식단에서 콩단백질의 함량은 22.3~35.0g의 범위로 콩단백질 25g 이상이 포함된 식단이 7개, 2.7g 미만 부족 식단이 5개 였다. 2. 1인분으로 작성된 레시피의 식품분석표에 의한 계산치와 실제 분석치의 비율(A/B %)은 열량이 57.7~107.7%, 탄수화물이 42.9~131.9%, 식이섬유가 42.1~113.2%, 단백질 79.2~183.3%, 지방은 54.5~100%, 그리고 회분은 40.7~80.8%범위 이었다. 3. 칼슘(Ca)의 계산치에 대한 분석치의 비율(A/B%)은 44.1~93.6%, K은 59.0~153.1%, Na은 53.1~ l17.7%, 인(P)은 64.6~138.8%, 철분(Fe)은 33.8~77.3% 범위로 가장 낮은 %를 보였다.

• 대한가정학회지
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• 제24권2호
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• 한국식생활문화학회지
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• 제3권1호
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• 한국식생활문화학회지
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• 제27권6호
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

• 대한가정학회지
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• 제33권4호
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• pp.89-106
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• 1995

The purpose of this study was to investigate food habits and food preference of 108 male and 123 female college students through questionnaires. The results were summarized as follows ; 1. Average height of male and female students were 171.8cm, 160.2cm and the average body weight of those were 64.4kg, 51.4kg, respectively. 2. Average PIBW of male and female students were 99.8, 95.3 and average BMI were 21.8, 20.1, respectively. 3. 25 percent of male and 17.1% of female subjects skipped breakfast almost everyday. 4. BMI of those who likes sweet taste was higher than other groups. 5. korean food was favored by college students and the preference of korean food was higher in male than female. 6. In staple foods, cooked rice was preferred most by the subjects, male liked cooked rice more than female. in side-dishes, Pork and beef dish were preferred most in male and Kimchi stew was preferred most in female. in snacks, fruits and bread were preferred most by the subjects.

• 한국식생활문화학회지
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• 제1권4호
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• pp.335-349
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• 1986

'Zu Bang Moon', a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book. The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, and Dessert 10. The materials used in the cooking foods were cereals, vegetables, fishes, meats, etc. 9 kind of Seasonings used in cooking foods such as salt, and herbs such as black pepper. The cooking methods were different and complicated. The way of heating were also different such as to stew, to boil, to steam, to pan-boil, to frying, etc. Utensils and table wares used for processing and cooking were poor and specific. The measuring units were not accurate and unscientific. Many of special words and expressions which are not used today in cooking and processing were, reviewed.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.