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Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 1 . A Study on Food Preference of Frequently Served Meals in the Elementary (인천시 초등학교 급식에서 자주 제공되는 음식의 기호도와 섭취량에 따른 1 인 적정량 설정을 위한 기초 연구 - 1 . 인천시 초등학교 급식에서 자주 제공되는 음식의 기호도 조사)

  • Lee, Yun-Ju;Jang, Gyeong-Ja
    • Journal of the Korean Dietetic Association
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    • v.4 no.2
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    • pp.123-131
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    • 1998

  • The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

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Material Degradation of Ancient Iron Pot by Repeated Heating for One Thousand Years (고대 철확(철솥)의 1천년 반복 가열 및 열화현상)

  • Go, Hyeong;Han, Min Su;Choe, Byung Hak;Min, Doo Sik;Shim, Yun Im;Jeong, Hyo Tae;Cho, Nam Chul
    • Korean Journal of Metals and Materials
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    • v.50 no.4
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    • pp.324-330
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    • 2012

  • The microstructural changes of three pieces from an ancient iron pot were studied in order to identify present the material degradation due to repeated heating for one-thousand years. The microstructures of the pieces were divided into the areas of ferrite/graphite, ferrite/pearlite, and corroded oxidation. The area of ferrite/graphite was undergone by severe Galvanic corrosion, but that of ferrite/pearlite was not even during a thousand years' using. The shape of the graphites was coexisted with types of A, B, and C of as modern graphite classification. In the ferrite/pearlite area, abnormal acicula precipitates with a high aspect ratio of $0.2{\mu}m$ thickness and several hundreds ${\mu}m$ length were presented. They might be a kind of carbide in the ferrite matrix with its special precipitate plane.

  • https://doi.org/10.3365/KJMM.2012.50.4.324 인용 KSCI