• 한국식생활문화학회지
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• 제12권2호
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• pp.155-172
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• 1997

In the age of the three Kingdoms, Silla, Kokuryu and Baekjae were built Confucian Shrine (Kukhak or Taehak) after BC 2-4 century Confucism propagated from China. It means 1600years' history of Saugc-Zeuhn Rites of an Imperial ceremony to honor Confucius in Korean peninsula. For Chosen dynasty age passed by Koryo dynasty carried out mainly Confucian policy, in Sungkyunhwan of Mun-Hyo (Confucian Shrine) traditional rites in memory of Confucius are observed twice a year in spring and autumn for 600 years of the 112 memories Tablets to Confucius and the other famous Confucius scholars. (his disciples and Korean Confucian scholars) Wine, food, and silk are offered, and incense burnt before the tablets of confucius and the other scholars while traditional music is played and ceremonial dances performed. Traditional rites are observed primarily for the purpose of reminding students and other attendats of the teaching of Confucius. It is to have got it firmly into young Korean head that humanim, family, courtesy, order modesty and practical morality are more important than any thing else. And also now we need to reappraise, fundermently recognize rehabilitute and transmission the traditional foods Korean sacrifical rituals culture by Korean characteristics culture, Through the historical background we can recognize how much the Confucius thought and education effect deeply Korean sociaty even upto now to Korean popular life. At the same time confucism became fixed to Korean traditional thought and culture. Specially Sauge-Zeuhm Rites is based on Korean sacrificial rituals culture and Korean dietary life generally through this study we can see and presume the changes and transmmision of foods and cookey methods from BC ages.

• 한국식생활문화학회지
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• 제18권2호
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

• 한국식생활문화학회지
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• 제18권1호
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• pp.69-74
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• 2003

우리나라의 고유한 향신료로 활용되고 있는 소엽의 휘발성 향기성분 분석에 적합한 solid phase microextraction(SPME) fiber를 선정하기 위하여 carboxen/polydimethylsiloxane(CAR/PDMS)과 polydimethylsiloxane(PDMS)의 2종류 fiber를 이용하여 향을 추출한 후 GC/MS로 분석하였다. CAR/PDMS fber에 소엽의 향을 흡착시켜 분석한 결과, 39종의 성분이 확인되었으며, PDMS fiber를 이용하였을 때는 20가지의 향기성분이 확인되었다. 특히 PDMS fiber를 사용하였을 때 CAR/PDMS fber를 이용하였을 때 보다 perillaldehyde (40.50%), limonene (27.32%), E,E-,${\alpha}-famesene$ (10.22%) 및 ${\beta}-caryophyllene$ (8.02%)의 소엽의 주요 향기성분이 선택적으로 많이 확인되었다. 따라서 방향성 식용식물인 소엽의 향기를 SPME법으로 추출할 때는 PDMS fiber가 적합하다고 판단된다.

• 한국산학기술학회논문지
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• 제16권8호
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• pp.5404-5412
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• 2015

목 적: 65세 이상 노인을 대상으로 식사의 횟수 및 아침 점심 저녁식사 유 무에 따른 복부 비만과 전신비만에 미치는 영향을 분석하고자 한다. 방 법: 국민건강영양조사 제5기(2010-2012)의 원시자료를 이용하였으며, 연구 대상자인 65세 이상 노인 5,742명을 최종분석 하였다. 결 과: 노인의 식사 횟수와 성별, 흡연, 배우자의 유 무, 전신 비만, 복부 비만에서 통계학적으로 유의한 차이가 있는 것으로 나타났다. 그리고 저녁식사를 한 경우에 비해 저녁식사를 안한 경우는 전신비만이 될 확률이 0.658배(OR=0.658, 95%CI=0.482-0.898) 낮았고, 세 끼 식사를 하는 경우가 한 끼, 두 끼를 하는 경우보다 전신비만이 될 확률이 0.771배(OR=0.771, 95%CI=0.65-0.913) 낮았다. 결 론: 본 연구는 노인의 식습관 유형에 따른 비만 특성을 파악함으로서 노인 비만에 영향을 미치는 식습관에 대해 올바른 지침을 제시하고자 한다.

• 한국산학기술학회논문지
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• 제16권4호
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• pp.2620-2627
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• 2015

본 연구는 농촌지역 노인의 중풍을 예방하기 위해 건강관리교육, 영양지도, 운동으로 구성된 중풍예방 프로그램이 체질량지수, 혈압, 혈당, 혈청지질에 미치는 효과를 검증하기 위해 2014년 5월부터 8월까지 1주 3회 1회 50분 총 12주 동안 실험군 28명, 대조군 27명을 대상으로 실시하였다. 중풍예방 프로그램 전과 후의 차이를 비교한 결과, 실험군은 대조군보다 실험 전보다 실험 후에 체질량지수(p<.001), 총콜레스테롤(p<.001), 중성지방(p=.047), 저밀도인지질단백질(p=.010)이 유의하게 감소하였다. 또한 실험군은 실험 전보다 후에 체질량지수, 공복시 혈당, 총콜레스테롤, 중성지방, 고밀도인지질단백질이 감소하였으며 저밀도인지질단백질이 증가하였다. 이는 중풍예방 프로그램이 중풍의 위험요인을 감소시켜 중풍을 예방 할 수 있음을 의미한다.

• 한국식생활문화학회지
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• 제17권3호
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• pp.225-239
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• 2002

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

• 한국식생활문화학회지
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• 제26권2호
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• 한국식품조리과학회지
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• 제9권2호
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• 한국식품과학회지
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• 제20권4호
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• pp.613-617
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• 1988

옥수수 전분을 25%씩 혼합한 3종의 혼합묵은 표준묵보다 모든 특성의 강도가 적게 평가되어 외형의 차이가 있음을 알 수 있었고 혼합묵 중에서도 가교 전분묵이 질감 및 외형적 특성이 가장 커서 표준묵에 유사했다. 냉장된 표준묵은 표준묵 보다 갈색 정도. 투명도 및 휘어짐성의 특성이 감소되어 순수한 도토리묵도 냉장 과정에서 외형 및 질감 특성이 부분적으로 변화됨을 알 수 있었다. 냉장 혼합묵의 경우에도 혼합묵과 유사한 경향을 보여 가교 전분묵이 표준묵에 가장 유사하여 가교 처리한 옥수수전분이 묵의 질감을 향상시키고 특히 냉장에서도 안정성이 있음을 나타냈다. 위의 결과 가교 처리한 옥수수 전분이 도토리묵 제조시 부분적인 대체 전분으로 가능성이 제시되었으나 대체 비율 및 가교결합의 정도에 대한 연구와 이외 변성 전분의 이용성 등이 더 연구되어야 할 과제라 생각된다.

• 대한가정학회지
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• 제37권3호
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• pp.175-191
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• 1999

The purpose of this study was to investigate the eating behavior and life habits of kindergarten children 5 to 7 years old in Chuncheon area. This study was conducted in December, 1996. Anthropometric indices(height, weight, skinfold thickness, mid-arm circumference) were measured and body mass index(BMI), Rohrer index, arm fat area were calculated to estimate children’s body fatness. Also the eating behavior and life habits were determined tv using questionnaire method. The results were as follows: Body fat rate of the children was almost normal according to Rohrer index and BMI. There was significant difference in birth weight between male and female. The problems of the eating behavior were frequent skipping breakfast and eating-out. The rate of the children who took snacks 2 times a day was 46.9％. Most children tended to take sweet snacks such as ice-cream, chocolates, cookies, and they tended to prefer meats and fishes to vegetables. The rate of breast feeding was 28.3％ and the rate of weaning foods prepared at home was 61.1%. Many children preferred indoor activities such as watching TV, toy furniture play, building block to outdoor activities such as roller-skating, cycling, jogging in their spare time. The rate of the children who took exercise regularly was 15％. Children tended to eat kimbap, fried chicken, ramyeon more frequently in various instant foods. The intake rates of fruit juice and barly tea were relatively high and children's favorite fruits were watermelon and mandarin orange. From this results, skipping breakfast, frequent eating-out and the monotony of food preference appears to cause imbalance in nutrient intakes of the children and to have bad influence on children’s health. Accodgingiy, the comprehensive nutrition education and proper modification program should be needed for the children and their parents to correct the eating behavior and life habits. The reasonable exercise programs are needed to motivate outdoor activities of the children, and the importance of breast feeding and weaning foods should be emphasized to lactating women and pregnant women.