• 대한가정학회지
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• 제24권2호
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2003년도 춘계학술대회 및 비만ㆍ다이어트 박람회
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• pp.120-120
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• 2003

최근 들어 국내에서는 체중조절이 사회적인 문제로 다루어질 만큼 커다란 관심의 대상이 되고 있으며, 이에 체중조절을 시도하는 사람들도 급속히 증가하고 있어 이와 관련된 상업성 다이어트 업체들도 현저히 늘어나고 있는 실정이다. 한편, 특정 다이어트제품의 효능평가에 관한 연구는 보고되고 있으나 전체적인 상업성 비만관리 프로그램의 진행방법에 대한 내용이나 프로그램의 실제적인 체중감량 정도와 안정성 평가 등에 대한 연구보고는 전무한 실정이다. (중략)

• Journal of Microbiology and Biotechnology
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• 제25권6호
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• pp.814-819
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• 2015

The natural crosslinking agent genipin has been applied widely in biomedicines and foods nowadays. Because of the special hemiacetal ring structure in its molecule, it can only be prepared by hydrolysis of geniposide according to biocatalysis. In this research, strategies including aqueous-organic biphasic catalysis and substrate fed-batch mode were adopted to improve the biocatalysis process of genipin. A 10 L ethyl acetate-aqueous biphasic system with geniposide fed-batch led to a satisfying genipin yield. With Fusarium solani ACCC 36223, 15.7 g/l genipin in the ethyl acetate phase was obtained, corresponding to space-time yields of 0.654 g l^-1 h^-1.

• 대한가정학회지
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• 제23권4호
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• pp.61-68
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• 1985

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.

• 한국건강관리협회지
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• 제3권1호
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• 한국식생활문화학회지
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• 제1권2호
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• pp.163-166
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• 1986

Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.

• 한국식생활문화학회지
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• 제9권2호
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• 대한가정학회지
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• 제31권4호
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• pp.169-181
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• 1993

This study was conducted to investigate the effects of weaning behavior on infants' health status. 294 mothers who had infants, aged 4 to 12 months in Seoul, were selected by cluster sampling and answered by the special questionnaires. Result were as follows : 55.1% of mothers had commenced weaning by 3 months of age. Infants eatten commercial weaning food except for infant eatten only home made weaning food were 88.8%. The case that mothers couldn't make weaning food at the home were 56.6% because they didn't know how to cook of weaning food. Cereals were used frequently as infant foods while meat and fish were lesser used. The higher mother's education level had, the higher nutritional knowledge had. Nutritional knowledge was not influenced on selecting the kinds of weaning food. But the higher nutritional knowledge had, the more desirable weaning behavior mother tended to be had. The more desirable weaning behavior mother had, the more infant's health status tended to be improved. Therefore, for the desirable weaning behaviors of mothers and the improvement of infants' health status, nutritional education program including cook method and development of infant food is need.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.401-405
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• 2003

This study was conducted to find gender differences in physical activity, dietary habit and nutrient intake in 4∼6th grade students in elementary school. Physical activity assessment showed that males significantly engaged in more vigorous activity with longer duration than females. It was found that females skipped their breakfast more often and had more snack than males. On the other hand, males were more indulged in peaky eating, despite their good practice of drinking milk. Twenty-four hour dietary recall revealed that energy intakes in both males and females were not sufficient. Furthermore, subjects, regardless of gender, consumed marginal intakes of Ca and Fe. Special attention should be given to marginal intakes of Ca in the subjects. Due to low Fe intake in females, more caution should be taken to include a meal which can enhance iron absorption. It might be suggested that effective intervention strategies need to be developed and implemented to choose nutrient dense foods and activities that lead to better health.

• 대한가정학회지
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• 제17권2호
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• pp.10-29
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• 1979

Nowadays various organizations, such as hospitals, workers, students and families are requesting a model sample of standardized Korean meal plan to meet their nutritional requirement with daily food intake. Practical application of nutritional requirement in Korean meal is not yet established. This mainly comes form the lack of the research works on experimental cookery for the right amount of recipes of Korean meal , and no effect was ever paid for this angle by many specialist. Therefore, it is urgent to research and construct the standardized meal plan for Korean people. Contents of the present research are as follows ; 1) Standardization of recipes and the amounts : Various kinds of daily foods were selected for the purpose of recipes. The standardization of the recipes and the right amount were continuously attempted. 2) Research on the construction of nutritional meal plan : The method of constructing harmonious meal plan based upon the requirement, were studied. And the meal plans were constructed according to the different units of ages. Special meal plans were also constructed for the pregnant women and lactating women. 3) Evaluation for the nutritional adequacy were followed after the setting the various recipes.