• Journal of Nutrition and Health
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• 제23권5호
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• pp.317-328
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• 1990

This reseach was undertaken to investigate the nutritional contents of lunchboxes of 5th grade students in the elementary school living in Jinju city. The survey was conducted from July 4 to July 7, 1988. Cereals and side dishes in the lunch box were weighed and nutrients were analyzed from the food composition table. Questionaires were used to determine family background and the food preference. The results were summarized as follows : 1) The average education of mother was 10 years and the average number of children in the family was 2.8. 2) The average food weight of 151 boys was 289g and that of 164 girls was 253g. The average number of side dishes was 1.7. 3) The average nutritional value and the percentage of Recommended Dietary Allowances of boys were calorie 578 Cal, 75%, protein 24.6g, 113%, calcium 128mg, 55%, iron 3.89mg, 78.0 %, vitamin A 807IU, 122 %, thiamin 0.32mg, 81 %, riboflavin 0.26mg, 56 %, niacin 4.07mg, 81 %, ascorbic acid 6.33mg, 38%. 4) The average nutritional value and the percentage of Recommended Diatary Allowances of girls were calorie 547 Cal, 82 %, protein 23.0g, 113 %, calcium 135mg, 58 %, iron 3.37mg, 56 % ,vitamin A 911IU, 137 % , thiamin 0.27m9, 732 % , riboflavin 0.26mg, 64 % , niacin 4.03mg, 93 % , ascorbic acid 7.40mg, 44 % . 5) The calorie ratios of carbohydrate, protein and fat from boys and girls were 75 : 18 : 7 and 76 : 17 : 7, respectively. 6) The favorite food for cereals were plain rice, breads, noodles, rice with beans and the favorite food for side dishes were ham, sausage, beef and chicken.

• 한국식품조리과학회지
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• 제31권2호
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• 대한지역사회영양학회지
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• 제25권4호
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• 한국환경보건학회지
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• 제4권1호
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• pp.26-33
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• 1977

A bacteriological research of the school desks, bags and indoor-shoes was made from Oct. 2, 197 through May 28, 1976. The research included one girl's middle school, two boy's middle schools, two boy's high schools and 15 girl's high schools, alltogether 244 students from 28 schools, The research was analyzed and the results are as follows: 1) The research showed that 95% of the indoor-shoes materials were of cloth. Only 13% of the students carried the indoor-shoes in shoes sacks and 84.8% of them kept the shoes in schoolbags with books and lunchbox. 2) Only 5% of them cleaned their shoes every week and 79% cleaned every six. 3) 49.3% of the students kept the indoor-shoes in the school bag with other contents at home. 4) 88% of the bag was made of vinyl and 24.8% of the students carried their lunch in their bag without lunch box. 5) The research showed that 79.1% of the students never cleaned their bags. 6) In using the desk drawer, 58.2% of the students put their out-door shoes into the drawer, 18.9% of them kept their lunch in it, 11.9% used it keeping books alone and 11% keeping school bags with books. 7) 30.4% of the students had an experience of having cleaned their desks and 69.6% were unconcerned wirh desk-cleaning. 8) 34.4% of the indoor-shoes using school showed fecal coliform positive, 40.2% showed non-fecal coliform positive and 25.4% showed no reaction to IMViC. 9) The 34.4% of the fecal coliform positive showing schools, equivalant to 77 students, was composed of zero percents of girl's middle school, 18.2% of girl's high school, 36.4% of boy's middle school and 45.4% of boy's high school. 10) Among the 77 students, whose shoes showed fecal coliform positive, only 6.5% of them cleaned their shoes once in a week or a month and 62.3% of them cleaned them once in a six month. 11) The fccal coliform positive rate was higher in the cloth shoes materials than the vinyl materials. 12) The concrete-bottomed building higher positive rate (40.2%) than the wood-bottomed building (7.5%). 13) Even among the student's who frequently cleaned their desk drawer, 2.3% were in the positive, and among those who were unconcerned with drawer cleaning, 48.9% were involved in the positive. 14) In the fecal coliform positive rate of bags, 38.5% of the positive rate belonged to using indoor shoes while cleaning their class bottom with water, 53.8% belonged to using outdoor shoes while cleaning their class bottom with water, 7.7% belonged to using outdoor shoes while cleaning their class with oil.

• 대한공업교육학회지
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• 제37권1호
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• pp.165-182
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• 2012

이 연구의 목적은 창의 인성 함양을 위해 실과 수업 과정안을 개발하는 것이다. 연구의 목적을 달성하기 위해서 선행연구 및 관련 문헌을 기초로 하여 창의 인성교육 요소를 도출하였고 이를 반영하여 준비, 개발, 개선의 3단계를 거쳐 수업 과정안을 개발, 전문가 집단의 타당도 평가 후에 수정 보완하여 최종 수업 과정안을 완성하였다. 준비 단계에서는 현장 교사를 대상으로 요구분석을 하고 실과 교육과정을 분석하여 창의 인성과 관련된 활동 주제를 선정하였으며 개발 단계에서는 선정된 활동 주제를 중심으로 실과 교육내용과 연계한 소주제 및 학습 내용을 선정하여 수업목표를 진술하고, 수업 과정안을 설계하였다. 개선 단계에서는 개발된 수업 과정안에 대하여 전문가에 의한 타당도 검증 후 수정 보완하여 개발을 완료하였다. 개발된 수업 과정안의 특징은 다음과 같다. 첫째, 개발된 수업 과정안은 실과 교육내용을 기반으로 하며 초등학교 고학년 학생들의 창의 인성이 함양될 수 있도록 하였다. 둘째, 개발된 수업 과정안은 프로젝트법을 적용하여 수업 설계를 하였으며 활동중심 수업이 되도록 하였다. 셋째, 수업 활동 내용은 '요리하는 사람 알아보기', '건강도시락 만들기', '퓨전음식 만들기', '채소 심고 가꾸기', '직접 키운 채소로 음식 만들기', '요리활동 전시회 열기'의 6가지 활동이며 12차시로 구성되어 있다. 넷째, 개발된 수업 과정안은 초등학교 정규 실과 교과 시간 및 창의적 체험활동 시간과 연계하여 운영할 수 있다.

• 한국식생활문화학회지
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• 제12권4호
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• pp.391-400
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• 1997

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.