• 대한지역사회영양학회지
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• 제20권1호
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• pp.21-29
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• 2015

Objectives: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. Methods: Target pattern for Korean adolescents were revised based on the following: $1^{st}$, categorize dish groups, $2^{nd}$, calculate representative values of each dish based on the adolescent' intake amount. $3^{rd}$, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. Results: The 11 dish groups categorized were bab; gook tang gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook tang gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. For girls, bab and gook tang gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ${\geq}1.0$ for all nutrients examined. Conclusions: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

• Journal of Preventive Medicine and Public Health
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• 제27권1호
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• pp.44-58
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• 1994

어패류 섭취양상에 따른 총수은 및 유기수은의 체내 축적정도를 조사하기 위하여 1991년 6월부터 8월 사이에 경북지방의 해안지역, 도시지역 및 산간지역에서 남자국민학생 115명과 남자 성인 131명, 총 246명의 두발중 총수은 및 유기수은 함량을 수은분석장치 (Model IL 440)를 갖춘 원자흡광분광광도계 (Model IL 551)로 선택적 환원기화법에 의해 분석하였다. 학생군의 경우 생선 및 조개류와 생선통조림 및 어묵류를 선호하는 군의 두발중 총수은(각각 7.728ppm, 6.969ppm) 및 유기수은 함량(각각 6.610ppm, 5.885ppm)이 육류(총수은; 4.822ppm, 유기수은; 3.905ppm)나 야채류(총수은; 3.974ppm, 유기수은; 3.224 ppm)를 선호하는 집단보다 현저히 높았다(각각 p<0.01). 생선통조림을 먹는 방법에 따른 두발중 총수은 및 유기수은 함량은 그대로 먹는 경우가 야채사라다와 섞어서 또는 찌개로 먹는 경우보다 높게 나타났다(p<0.01). 생선통조림, 생선 조리반찬 및 생선회 섭취빈도가 많을 수록 두발중 총수은과 유기수은 함량이 많아 거의 매일 먹는 군이 거의 먹지 않는 군에 비해 2배 이상 높게 나타났으며(p<0.01), 생선을 주로 먹는 방법에 따라서는 회로 먹는 경우가 탕이나 구워서 먹는 경우 보다 현저히 높았다(p<0.01). 성인군의 경우 연령에 따른 두발중 수은 함량은 총수은과 유기수은 함량 모두 40대까지는 연령증가에 따라 증가했으나, 50대 이후는 약간 감소하였다. 직업별로는 어업 및 횟집 종사자가 농부에 비해 2배 이상 높았다. 또한 선호반찬 종류에 따라서는 생선 및 조개류를 선호하는 군이 가장 높았으며, 생선을 먹는 방법에 따른 두발중 수은 함량은 회로 먹는 군이 탕이나 구워서 먹는 군보다 2배 이상 높은 수준을 나타내었다. 생선회, 생선조리반찬 섭취빈도에 따른 두발중 총수은 및 유기수은 함량은 섭취빈도가 증가함에 따라 높아지는 경향을 보였다(각각 p<0.01). 이상의 결과로 보아 두발중 수은 함량은 어패류와 생선통조림의 섭취 빈도가 높을 수록 증가하였으나 중독증상을 나타낼 수 있는 농도에는 크게 못 미쳤다.

• Journal of Preventive Medicine and Public Health
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• 제47권1호
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• pp.18-26
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• 2014

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.

• 한국식품조리과학회지
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• 제13권4호
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• pp.448-452
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• 1997

양식넙치의 식감을 검토하고자 천연어와 비교하여 일반성분, 관능검사, 물성측정, 정미성분을 측정한 결과는 다음과 같다. 1. 양식넙치는 수분, 지질, 단백질 함량에 천연어와 차이가 없었다. 2. 기호검사에서 양식어는 생육, 가열육 모두 Texture, 맛, 종합적 선호도에서 천연어보다 유의적으로 선호되지 않았고, 식별검사에는 생육은 경도, 탄력성, 맛의 강도가 낮았고, 가열육은 천연어보다 매우 단단하고 건조하며 맛의 강도가 약한 것으로 평가되었다. 투명감, 광택, 비린내는 두어종 사이에 큰 차이가 없었다. 3. 물성측정의 결과도 생육은 천연어보다 경도, 탄력성이 낮게, 가열육은 경도가 매우 높게 나타나 관능검사의 결과와 유사한 경향을 보였다. 4. 어육의 정미성분으로서 맛과 관련있는 유리아미노산은 Alanine이 양식어 7.0mg%, 천연어 7.4mg%로 가장 많았고, Glutamic acid, Proline, Methionine, Glycine의 순으로 함유되어 있었으며, 이 아미노산들의 함유량 합계는 차이가 없었다. 핵산관련물질은 ATP가 양식어 3.4 $\mu$mole/g, 천연어 6.2 $\mu$mole/g으로 가장 많이 함유되어 있었고, IMP, ADP, AMP순으로 함유되어 있었으며, 이들의 합계량은 양식어가 6.7 $\mu$mlole/g, 천연어가 9.4 $\mu$mole/g으로 천연어에 비해 낮았다.

• 한국식생활문화학회지
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• 제11권5호
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• 한국식품조리과학회지
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• 제24권6호
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.

• 동아시아식생활학회지
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• 제1권1호
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• 한국식품영양과학회지
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• 제37권8호
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• pp.1058-1068
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• 2008

초등학교 학교급식 조리사를 대상으로 초등학생들에게 적합한 품목별 식재료의 크기에 대한 설문조사를 실시한 결과, 응답자의 대부분이 일반 성인식으로 제공되는 크기보다 3/4(0.75배) 또는 2/4 정도 작게 제공하는 것이 적당하다고 응답하였다. 식재료 규격을 설정하고 실제로 현장에 적용하는 실험은 사진자료를 이용한 조사, 실제섭취량 조사 등 2가지 방법으로 초등학교에 6개교에서 학령별로 실시하였으며 전체적으로 크기에 따라 학생들의 실제 섭취량과 선호도가 달라지는 것으로 나타났다. 이들 결과에 따라 식단별 식재료 규격을 3종류로 구분하고 크기가 표시된 흰색 아크릴판(가로${\times}$세로, $290{\times}210\;mm$)을 이용하여 식단별 연령별로 적합한 식재료크기를 설정하였으며 실제크기와 대조하여 사진자료로 작성하였다. 이들 자료를 다시 식단별로 분류하여 식재료 품목별 커팅 크기와 코드를 설정하였으며 설정된 식재료는 품목별로 나물 12종, 야채 15종, 김치 9종, 젓갈 2종, 튀김 8종, 육류 5종, 어류 19종, 건어물 5종로 최종결과는 책자로 제작이 가능하도록 편집전문가를 통한 수정작업으로 완성시켰다.

• Fisheries and Aquatic Sciences
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• 제7권2호
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• pp.64-69
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• 2004

A bacteriological survey for 20 large grocery stores (M 1 to M20) in Korea was investigated for one year. The average detection rate of Esherichia coli was $22\%$ (166/763) for 7 kinds of ready-to-eat food through the year, where each grocery store and each type of food showed different detection rates. Eleven grocery stores showed lower detection rates, while 9 grocery stores showed a higher than average rate. Especially, M3 showed a rate that was twice as high as the average and one which was 7 times higher than M14, which had the lowest rate of $6\%$ E. coli detection. The detection rate for each type of food was: $38\%$ (41/109) for Kimbop, $31\%$ (34/109) for vegetable salad, $19\%$ (21/109) for bean-curd, $18\%$ (20/109) for the cooked materials used in making Kimbop, $17\%$ (19/109) for Hoe (sliced raw fish) and Sushi (Japanese vinegared rice delicacies), and $11\%$ (12/109) for cooked pork hock. During the summer, the E. coli detection rate averaged $43\%$ (71/166), which was twice as high as other seasons. Most (89/100) of the food contacting surfaces contained more than the critical limit $(1.3\;log_{10}\;CFU/10cm^2)$ of aerobic viable cell counts (AVC). The $log_{10}$ AVC and $log_{10}$ coliform count (CC) of 218 meat samples (beef, pork, and chicken) ranged between 4.6-7.1 CFU/g and 1.9-6.4 CFU/g, except for 41 meat samples $(19\%)$ which were found to contain no coliform. There was a definite correlation between the $log_{10}$ AVC and $log_{10}$ CC, and the values of $log_{10}$ CC made a more accurate straight than the $log_{10}$ AVC, which are variable. From these results, it is suggested that a detection rating of less than 2.1 CFU/g of $log_{10}$ CC (correspond to 5.0 CFU/g of $log_{10}$ AVC) is the critical point of freshness, and a rating of more than 6.3 CFU/g of $log_{10}$ CC (correspond to 7.0 CFU/g of $log_{10}$ AVC) can be considered an initial spoilage point.