• 한국식품영양과학회지
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• 제27권4호
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• pp.775-784
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• 1998

This study was conduced to investigate the seasonal variation of dietary intake and quality obtained by 24 hour recall method in Korean adults living in rural area. The mean daily intakes of 4 seasons were 1,692kcal for energy, 63g(14.8% of energy) for protein, 30g(15.7% of energy) for fat, 257g(60.7% of energy) for carbohydrate. Mean daily intakes were significantly highest in winter for most of the nutrients, and lower in summer for energy, fat, calcium, iron. Mena adequacy ratio(MAR), an index of overall nutritional quality was 0.65 in winter, 0.67 in spring, 0.65 in summer and 0.72 in autumn and nutrient adequacy ratio(NAR) was significantly different fro vitamin C agmong different seasons. Subjects consumed usually 15.3 different foods in winter, 14.5 in summer, 13.9 in spring and 13.7 in autumn. The number of food consumed was positively correlated with intake of most nutrients, especially in autumn. For variety among the five major food groups(grain, meat, dairy, fruit, vegetable) with a dietary diversity scores(DDS) calculated, the average socre of DDS was 3 in all seasons and omitted food groups were usually dariy and fruit. In conclusion, dietary intake and quality of Korean adults were different according to seasons.

• 한국식품저장유통학회지
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• 제21권4호
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• pp.512-519
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• 2014

본 연구는 계절별 배추 원료의 최적 절임 조건 및 저장성 연구를 위한 기초 자료 제공을 위하여 계절별 절임배추의 물리화학적 및 미생물학적 특성 조사와 이들 특성의 상관성을 조사하였다. 계절별(봄배추, 여름배추, 가을배추 및 겨울배추) 절임배추의 pH와 적정산도의 경우 가을배추 시료가 $6.02{\pm}0.04$와 $0.15{\pm}0.01%$로 다른 계절의 절임배추 시료보다 pH는 약간 높고 적정산도는 약간 낮았다. 가용성 고형분 함량은 월동배추가 $7.76{\pm}0.39%$로 가장 높았고, 염도 함량은 계절별로 유의적인 차이가 없었다. 총균수의 경우 여름배추가 다른 계절의 배추보다 유의적으로 많은 균수가 있었고 색도는 유의적인 차이가 없었다. 조직감의 경우 경도(firmness)는 봄배추가 가장 높은 $4.92{\pm}0.06kg_f$였고, 단단한 정도(hardness)는 여름 배추가 $11.71{\pm}0.53kg_f$로 가장 높게 측정되었다. 한편 계절별 절임배추의 품질 특성간 상관관계를 분석한 결과 계절별 절임배추와 가용성 고형분 함량, 경도와 1% 유의수준 유의적인 상관성이 있었다. 또 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는(은) 전체 데이터의 각각 35.59%와 27.28%의 설명력을 보여 주었고, 총설명력은 62.87%였다. 주성분 F1은 계절, 밝기, 가용성 고형분 함량, 배추 두께, 총균수와 젖산균 수였고, 주성분 F2는 절임배추의 피크 개수였다. 계절별 절임배추의 품질 특성을 바탕으로 계층적 군집분석 결과 봄배추, 여름배추 그리고 가을과 월동 배추로 3그룹으로 나뉘었다. 이상의 결과에서 계절별 절임배추의 경우 물리화학적 및 미생물학적 품질 특성에 차이가 있음을 확인하였고, 품질 균일화와 고품질의 절임배추를 연중 생산하기 위해서는 각 계절별 배추의 품질 특성과 절임 적성에 관한 많은 연구가 필요하다고 사료된다.

• 한국수산과학회지
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• 제2권1호
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• pp.47-62
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• 1969

풀망둑 Synechogobius hasta(TEMMINCK et SCHLEGEL)의 식성 조사와 먹이생물 상호간의 생물학적 변화를 조사하기 위하여 낙동강 유역의 선암, 가락, 성산, 하단의 4개 지점에서 총 1,295개체의 풀망둑을 월별로 채집하였다. 위 내용물은 3가지 방법에 의해 구분하였으며, 이 방법은 수정된 Nilsson의 방법(Dahl 1962)을 다시 약간 수정하여 사용하였다(Table 2). 1) 위 내용물의 각 먹이종목별 수를 계산하여 한 계절동안 전체 풀망둑이 먹은 먹이생물의 총 개체수에 대해 Percentage를 낸 것을 Table 2에 "N"(Numerical)로 표시하였다. 2) 한 계절동안 채집한 풀망둑 수에 대한 각 먹이종목(Food Item)이 발생하는 풀망둑 수의 출혈빈도수를 Table 2에 "O"(Frequncy of Occurrence)로 표시하였다. 3) Predominant한 먹이종목을 선택하여 그것의 총 개체수에 대한 각 Predominant한 먹이수의 Percentage를 "D" (Dominance)로 표시하였다. 먹이생물은 50개의 먹이종목으로 되고 이것을 13가지의 Main Group로 나누고 (Fig. 2-1), 이것을 다시 먹이 생물을 제공하는 Habitat내의 Animal Community의 조건에 따라 Obligatory Bottom Animal, Organic Drift 와 Actively Swimming Form로 나누었다. 풀망둑의 식성은 Table 2에서 보는 것과 같이 먹이생물의 평균 $94.6\%$가 Obligatory Bottom Animal인 것으로 보아 풀망둑은 전형적인 Bottom Feeder였다. 그리고, 이들의 먹이생물은 일반적으로 이들이 살고 있는 Habitat 내의 Benthic Fauna의 Local Composition에 의해 Dominant Food Organism이 결정되고, 계절별로 먹이생물들 사이에 생물학적 상호 작용으로 인한 Seaeonal Rhythm을 나타내고 있었다. 선암 지역과 가락 지역은 동일한 먹이생물들 사이에 Habitat의 종적 구분에 의해 그 Population의 천이가 반대 현상으로 나타나는 Locality Variation을 보이며, 성산, 하단 지역은 먹이생물의 계절적 변화와 하구성 생물상이 동일한 점으로, 동일한 조건의 Habitat로 생각된다. 이상의 것을 간추려 보면, 1) 풀망둑은 주로 저생동물을 먹이로 하며, 그 먹이생물은 Habitat 내의 Food Composition에 의해 결정된다. 2) 먹이생물의 계절적 변화는 Population내의 생물학적인 변화의 상호 작용에 의해 Seasonal Rhythm을 나타낸다. 3) 풀망둑의 식성은 비편식성이고 먹이생물의 종류 변화가 많다. 4) 가장 중요한 먹이생물은 Polychaeta, Palaemon modestus, Isopoda, Gammaridea, Insecta (nymphs and larvae), Ilyoplax deschampsi, Paratye compressa로 나타난다. 5) 성산, 가락, 선암의 Community내에서 먹이생물은 종적천이 (Longitudinal Succession) 현상이 나타난다 6) 풀망둑은 수은이 상승($20^{\circ}C$이상)하는 4월경부터 하구로 이동하고, 9월부터 상류로 이동하는 Seasonal Movement를 하는 어류이다.

• 한국식생활문화학회지
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• 제35권1호
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• pp.14-27
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• 2020

This study examined the document Shaemirok, which recorded the daily lives of people from Jangsoo (長水), Junrado to Pyeongang (平康), Gangwondo, from 1591 to 1601. This book represents the mid Josun dynasty Noble Lineage's diary together with Muk-Jae (默齋日記). This study analyzed the Shaemirok of Noble lineage's seasonal food and traditional Korean food through the lens of the Shaemirok. The Shaemirok recorded that Josun people practiced the Julsa (節祀) and Julshik (節食) during the spring, as follows: Sakil (中和節) five times on February 1, Dapchungil (Samjiknal) six times on March 3, Hanshikil five times on March 8, and Deungsuk (Chopile) three times on April 8. Samjiknal on March 3, which is mentioned six times, is the spring Julsa and Julshik that show up most frequently within the Shaemirok's records. The Shaemirok recorded that Josun people, practiced the Julsa and Julshik during the summer, as follows: Danyang (Danoh) eight times on May 5 Youdoojul six times on June 15, Chilsuk five times on July 7, and Bakjoong five times on July 15. Dangohjul on May 5, which is mentioned eight times, is the summer Julsa and Julshik that show up most frequently within the Shaemirok's records. The Shaemirok's author recorded Julsa and Julshik practiced in the autumn eight times annually. Joongangjul, which is mentioned six times, is the autumn Julsa and Julshik that show up most frequently within the Shaemirok's records. Shaemirok recorded that Josun people practiced the Julsa and Julshik during the winter, as follows: Dongji during November, Sul on January 1, and Daebohrum on January 15 Dongji and Sul, Daebohrum are mentioned eight and seven times, respectively, in the Shaemirok. The people of the Four Main Families of the mid-period Josun practiced more Julsa and Julshik in the winter than in any other season. The Josun people stored the most food during winter, thus had the highest abundance of food. This seasonal factor explains Dongji and Sul, Daebohrum's unusual frequency with which they were celebrated.

• 한국식품영양학회지
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• 제11권5호
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• pp.528-535
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• 1998

This study was conducted to provide some basic information for promoting efficiency in university food services. Subjects were 309 students of A, B and C university. The survey was done by questionaires, and the data were analyzed by SAS program. The quantity and nutritional values of food was evaluated as appropriate but temperature and freshness of food, use of seasonal food, variety of menu were indicated as unsatisfactory. Male students marked lower points on the price but female students gave lower scores for variety of menu and use of seasonl food. Employee hygiene fast service and neatness and kindness of workers were evaluated as appropriate but food sanitation and cleanness of dishes were indicated as unsatisfactory. A and B university students scored low marks on food sanitation. Female students scored higher marks on the employee's neatness. Arrangement of tables and chairs, location of returning utensils, location of counter use of menu board and ventilation facilities were scored as average but interior decoration and heating facilities were scored as low level. Students of a school scored low mark on the arrangement of tables, location of counter, heating facilities and interior decoration but students of B school scored low mark on the use of menu board. Calmness and comfortableness of dining hall was unsatisfactory but location of dining hall, serving time and waiting time were evaluated as appropriate. In conclusion improvements for temperature and freshness of food, use of seasonal food, variety of menu, food sanitation, cleanness of dishes, interior decoration, heating facility and resting area were indicated as necessary.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.402-408
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• 2023

국내 소비자들의 식품 영양성분에 대한 관심이 계속적으로 증가하고 있지만 영양성분과 관련된 식품의 소비자 선호도 분석 연구는 부족한 실정이다. 본 연구는 대국민 정보 서비스인 식품영양성분 데이터베이스 플랫폼에 수집된 빅데이터의 로그분석을 수행하여 소비자들이 영양학적 측면에서 관심을 가지는 식품에 대한 선호도 결과를 제시하였다. 수집 기간은 2020년 1월부터 2022년 12월까지의 3개년으로 설정하여 총 2,243,168건의 식품명 검색어가 수집되었으며, 식품명을 병합하여 품목대표 식품명으로 가공하였다. 분석도구는 R프로그램을 이용하였으며, 영양정보를 확인하고자 하는 식품명의 검색 빈도를 전체 기간 및 계절별로 분석하였다. 전체 기간 동안 빈도수 분석 결과, 한국인이 일반적으로 자주 섭취하는 쌀밥, 닭고기, 달걀의 빈도수가 가장 높았다. 계절성에 따른 선호도 분석 결과, 봄과 여름에는 대체적으로 국물이 없고 뜨겁지 않은 음식의 빈도수가 높았으며, 가을과 겨울에는 국물이 있고 따뜻한 음식의 빈도수가 높았다. 또한, 외식업체에서 계절식품으로 판매하는 냉면, 콩국수 등과 같은 식품의 빈도수도 계절성을 가지는 것으로 확인되었다. 이러한 결과는 소비자들이 일반적으로 자주 섭취하는 식품의 영양정보에 관심을 가지는 패턴을 확인할 수 있었으며, 소비 트렌드와 간접적인 연관성을 가진다는 점에서 외식업계에서 계절별 마케팅 전략 수립 시 기초 자료로 활용될 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제36권1호
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• pp.28-39
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• 2021

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1226-1229
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• 1999

In order to investigate the harvest time for the production of high value added ark shell(Scapharca subcrenata) cultured at the south coast of Korea, the seasonal variations of proximate composition(mois ture, protein, fat, ash and glycogen) in the edible portions of ark shell were measured from December 1994 to December 1995. Moisture contents were the lowest in spring, but the highest in summer season being the spawning season of the S. subcrenata. The other hand, protein contents were a maximum in spring and minimum in summer. In June, just before the spawning season, fat and glycogen content was the highest, and ash content was little changed through a year. After spawning season, glycogen contents, showed decrement. In evaluating the seasonal variation of protein, moisture, and glycogen content in ark shell, the relationships of moisture protein content, moisture glycogen content and glycogen protein content show to be reverse.

• 한국식품영양과학회지
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• 제29권1호
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• pp.10-14
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• 2000

In order to investigate the appropriate processing season and the production of high value-added products in ark shell(Scapharca subcrenata) cultured at the south coast of Korea, the foot muscle, mantle, and adductor muscle were analyzed for moisture, protein, fat, ash, and glycogen using specimens collected bimonthly from December 1994 to December 1995. The contents of moisture in foot muscle and mantle increased in spring season, however their proteins decreased in same season. Glycogen and fat in foot muscle, mantle, and adductor muscle were most abundant in June, just before the spawning season, but all the cmponsnts dwindled during spawning season. The other hand, the contents of ash in tissues were almost the same level through the year. Thus, the contents of moisture, protein, fat, and glycogen were almost the same level through the year. Thus, the contents of moisture, protein, aft, and glycogen were fluctuated by season. Especially, they showed a marked seasonal variation at before and after sparning season. So, a major cause of seasonal variation in S. subcrenata would be connected with a period of reproduction and spawning season.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1215-1220
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• 1997

This study was undertaken to estimate heath status, meal management, and seasonal variation of nutrient intake of rural women. The study was carried out in three seasons ; farming season(June), harvest season(October), nonfarming season(February). General characteristics, health status, and meal management of subjects were assessed using questionnaire and interview. Nutrient intake was measured by 24hr recall. Only 39.5% of subjects felt healthy. 21.1% of subjects often skipped meal each day. In farming & harvest seasons 92.1% of subjects participated in agriculture but 78.9% of subjects had the same or less appetite and 63.2% of subjects ate the same or less than usual. The mean intakes of energy and riboflavin in all seasons, calcium in June & February, and protein, vitamin A, and thiamin in February were below Recommended Dietary Allowances(RDA) for Koreans. All nutrient intake was significantly low in February but was not significantly different between in June and October.