• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.12-30
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• 2013

The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.757-764
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• 2016

The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbuk-do. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice noodles, soup stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice noodles (40.56%), soup stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. 'SamSam foodservice' should be initiated in school foodservice to reduce sodium intake.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.267-283
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• 2003

This study reviewed the prisoners' dietary lift status under the world panics and Japanese food shortage based on the data of the 1920~1930's prisons' main dish supplies in Chosun, Shinchu boys' prison in Taiwan, Franue correction center in France and Moabit detention house in Germany. 1. The status of main dish food supply of Chosun prisons in 1920~1930's was as follows: 1) Meals were provided with 12 rates depending on the working activities. There were big differences in energy supply between 1$^{st}$ rate of 6045.0 ㎉ in the Mockpo prison and 12$^{th}$ rate of 1855.8 ㎉ in the Masan prison in accordance with the grain supply ratio and the diet rates. 2) The average ratio of energy provided with protein, fat and carbohydrate(PFC ratio) was 20.0: 20.2: 59.8. The supplies of protein and fat were relatively high because main dish was mostly composed of soybean. The soybean was used in 20 ~60％ of main dish in prisons except Gaesung. 3) It was estimated that PFC ratio(8.3: 8.1 : 83.6) in Gaesung boys' prison was not appropriate for growing boys because the soybean supply was low. 2. The overall comparison of nutrition supply of prisons in Chosun, Taiwan, France and Germany was as follows: 1) The daily supplies of energy in Keongsung prison was 3966.5 ㎉, of which the PFC ratio was 18.9: 16.6: 64.5. This showed that the PFC ratio seemed to be balanced, even though the total amount of energy is too high and the ratios of protein and fat were somewhat high and somewhat low, respectively. 2) The main dish of the Taiwan boys' prison was provided with 6 rates and the side dish in the from of weekly cycle menu. The energy intakes from 1$^{st}$ rate of 2862.9 ㎉ to 6$^{th}$ rate of 1388.9 ㎉ were not quite enough for growing boys. It was estimated that the amounts of protein and fat taken were small but the quality was not that bad because animal protein such as protein small fish and fried tofu were supplied. 3) In the French Frenue correction center and the German Moabit detention house, the daily total amounts of energy were 2771.3 ㎉ and 2678.7 ㎉, respectively, which was estimated as appropriate compared with standard energy amount of 3000 ㎉ at that time and the current energy RDA of 2500 ㎉ for adult. The ratio of PFC was 16.2: 12.0: 71.8 in Frenue correction center and 12.4: 14.3: 73.3 in Moabit detention house, which showed that the amount of fat was slightly lacked. From this study, it was suggested that the prisons in Chosun and Taiwan under the Japanese rule and European prisons after the world panic were making an efforts to supply prisoners the appropriate amount of energy. The only question remains is that this data may be from only the food supply plan not from the data the prisoners took in real.eal.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• International Journal of Advanced Culture Technology
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• v.9 no.3
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• pp.188-201
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• 2021

The purpose of this study is to analyze the effects of online home learning in connection with extracurricular activities for lifelong education for the disabled in university on the cooking aids skills of cafeterias for the job search persons with developmental disabilities. Three people with job search developmental disabilities who have been in a state of unemployment for three years after graduating from a special high school course participated in the experiment. In order to verify the meaningful functional relationship between independent variables and dependent variables, multiple probe design across subjects, one of the main techniques of a single object study, was used. The experimental conditions according to the research design consisted of the steps of baseline, intervention, maintenance, and generalization. The dependent variable of this study is the restaurant cooking aid skills in the cafeteria, and three subskills such as side dish arrangement, sink arrangement, and dish washing were combined by task analysis. And the independent variable of this study was composed of procedures and methods to teach the environment, tools and materials related to the performance of dependent variables to the developmental disabled people at home by using real-time image technique through zoom service, and the contents of the performance by stages of task analysis. In addition, independent variables were applied to the subjects in the course of the extracurricular activities with the theme and contents of lifelong education for the disabled at university. Students who completed the above extracurricular activities practiced the intervention scene of the researcher through the screen sharing of zoom service. As a result, the subjects with developmental disabilities effectively acquired and maintained the positive response performance of dependent variables through independent variables. The subjects also showed high positive responses to generalization tests conducted in kitchens in cafeterias located elsewhere in the same university.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.245-256
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• 2002

This study was carried out to examine Koreans preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of six dishes consisting of common dishes and mushroom dishes. The data were collected from 2,777 subjects in various age ranges by means of a survey questionnaire. Variables, such as age, gender, diet quality and the degree of interest in diet were significant factors considered in relation to preference of mushrooms. Adults ate mushrooms because of their healthfulness, but this attibute was not a factor among adolescent students. The level of nutritional knowledge was relatively low and the ratio of "do not know" responses was higher than the ratio of "yes" or "no" . Generally, housewives, elementary school children and those who were healthy, ate floods because of health consciousness, and those who preferred mushrooms had better dietary habits. The characteristics of mushroom dishes, both as main and side dishes, had much more correlation with the factors considered for the subjects than the common dishes and one dish meals, respectively. Dietary altitudes, such as mushroom preference, frequency of mushroom intake and level of nutritional knowledge, were strongly correlated with the characteristics of the six dishes. It has been shown that mushroom dishes were recognized as nutritional, rather than delicious.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.