• Korean journal of food and cookery science
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• v.9 no.3
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• pp.230-238
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• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.435-443
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• 2020

We analyzed whether the use of the Bluetooth salinity meter could affect the proper level of salinity in childcare centers. This study was conducted on childcare centers that wish to participate in the sodium reduction project (Bluetooth salinity meter using group, BG) and those that did not participate (Bluetooth salinity meter not using group, NG) among childcare centers registered with Center for Children's Foodservice Management in Anyang from January to December 2019. As a result of comparing the salinity and sodium contents of the soup according to whether or not a Bluetooth salinity meter was used, the salinity and sodium contents of BG was significantly lower than that of NG (p < 0.0001). Salinity and sodium contents in soups tended to decrease as the number of use of the Bluetooth salinity meter increased (p = 0.020). In conclusion, Bluetooth salinity meter can be used as a means to induce voluntary salinity control by cookers regarding sodium reduction education at childcare centers.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.382-395
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• 2021

BACKGROUND/OBJECTIVES: Excess intake of dietary sodium, either directly or indirectly, increases the risk of several diseases, including cardio-cerebral vascular diseases such as stroke and hypertension. Excessive sodium intake and increased prevalence of hypertension have emerged as major issues worldwide. Therefore, the present study evaluated the recent trends in dietary sodium intake and the food sources of sodium intake in the Korean population using the Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2017) data. SUBJECTS/METHODS: This study used the one-day 24-h recall dietary intake survey data from the 2013-2017 KNHANES to determine the average daily sodium intake by sex and age and the main dishes and food groups contributing to the dietary sodium intake. RESULTS: The mean sodium intake range was 3,477.2-3,889.6 mg/day during 2013-2017. The major food groups contributing to sodium intake were seasonings (1,597.5-1,870.5 mg/day), vegetables (680.4-756.7 mg/day), and cereal and grains (573.2-609.4 mg/day). Noodles and dumplings (536.7-573.2 mg/day), kimchi (487.3-539.6 mg/day), and soups (367.6-428.9 mg/day) were the top three dish groups that contributed to the sodium intake. In these dishes, the major sources of sodium intake were ramyeon (age groups 10-18 and 19-29 yrs), baechukimchi (age groups 40-49 and 50-59 yrs) and doenjang-kuk (age groups 60-69 and ≥ 70 yrs), respectively. CONCLUSIONS: In summary, reducing the consumption of soups and kimchi is an effective way to reduce sodium intake. Personalized nutrition education on dietary sodium intake management is required because of the different food sources contributing to the sodium intake according to the subjects' age.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.11-28
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• 2024

This study aimed to establish the optimal amount of thickening agent for the appropriate viscosity in soups and beverages, which are part of the dysphagia diet. The soups were bean sprout soup and soybean paste soup; the beverages were orange juice, regular milk, and low-fat milk; the thickening agent was one type of xanthan gum product. After adding the thickening agents (from 1 g to 5 g per 200 mL of the test food), syringe tests were conducted over time (5, 10 and 15 minutes) to verify the effects of the amount of thickening agent added per sample and the time between addition and achieving the resulting viscosity, and to establish the optimal addition conditions to reach IDDSI levels 1, 2, and 3 of the dysphagia diet. Water (based on 200 mL) was used as the standard control. These results provide a useful basis for customized diets based on the patient's dysphagia severity. On the other hand, this study is limited by including only liquid foods in the dysphagia diet and one type of xanthan gum-based thickening agent. Therefore, it is necessary to conduct continuous research, based on the study results, to modify the viscosity of the dysphagia diet using various thickening agents and foods and prevent nutritional deficiencies by managing the diet according to the patient's swallowing ability.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.83-97
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• 2000

This study was conducted to investigate the improvement of primary school lunch program. For this study, status of school lunch program. opinions of students of primary school in Yong-in city were surveyed by anquettes. The results are as follows. Menus of school lunch program were contained main dishes(cooked rice with soybean, cooked barley, cooked sorghum etc.). soups(soy paste soup. soy bean curd etc.) and side dishes(fried chicken, salad, fish cuttlet etc.). Students preferred Chinese and American style food such as Zazang rice Tang su youk, fish cuttlet. Many students disliked Korean style food such as dried radish salad. stir fried mushroom, soybean stew and spinach salad. One-line food service was better than separate food service for school feeding system by opinion of students. In conclusion, present manues of school feedings were not satisfied to students. it is desirable the several type of manue rather than unique manue were served to students.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.115-129
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• 1999

The following demonstrates similarities between Japanese and Korean food culture. The facts have been discovered through the examination of records kept by Korean Communication Facilities and Japanese Envoys. Both countries used the numbers 7, 5, 3, in food treats. Both demonstrated Da do(茶道) style during banquet. Japanese Na-ra-dae(奈良臺) is similar to Korean Sue-bae-sang(壽杯床). Both countries had a Kan-ban(decorative table, 看盤) and Mi-soo(wine and someatables, 味數) during banquet. The composition of the table may be the same for both Korean Geo-sick-oh-kwa-sang and Japanese 3Jeup(soups) 15Che(dishes). Agasang is a Kan-ban(decorative table) of Choson's Da-do(茶道) style.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.121-129
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• 1993

The intaking patterns of minerals of 80 high school students in urban dormitories, 16∼19 year old, In Jeonbuk province were investigated in August, 1990. Dally sodium intake of male and female students was 6,539(NaCl 16.6g), and 4,240mg(NaCl 10.8g) respectively, and their potassium intake was 2.559 and 1.696 mg respectively, Their daily calcium intake was below the RDA's, which was 549.57 mg and 359.81 mg respectively. They were offered the most source of NaCl from the soups. Male and female students were offered NaCl only 2.18 g and 1.80g respectively from Kimchi which is one of the main side dishes.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.322-329
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• 2018

This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.