• 한국식품조리과학회지
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• 제23권6호
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.

• 대한가정학회:학술대회논문집
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• 대한가정학회 1997년도 Program & Abstracts * The 7th Korea-Japan Home Economics Joint Syposium
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• pp.221-221
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• 1997

• 한국치위생학회지
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• 제10권2호
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• pp.361-374
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• 2010

Objectives : The purpose of this study was to provide some basic data for effective prevention and oral health education for oral health. For that purpose, a self-administered questionnaire was distributed to the boys of three high schools in Gyeonggi Province. Methods : The questionnaire consisted of items about the practice of oral health control and knowledge of decay according to grade, number of snacking, preferred taste, and toothbrushing. Total 487 questionnaires were put to analysis using the SPSS WIN 13.0 program. Results : 1. The biggest number of the boys brushed their teeth twice a day. The 10th graders brushed teeth three times a day, and the 11th and 12th graders tended to brush teeth twice a day(${\chi}^2$=18.21, p<.05). 2. As for the way of toothbrushing, 39.0% of the boys said they brushed teeth the way they felt like, being followed by those who said they brushed teeth turning the toothbrush up and down and brushing both the teeth and gums(32.6%). As for the number of snacking, those who had snacks three times a day or more brushed teeth turning the toothbrush up and down and brushing both the teeth and gums. Those who hardly had snacks more tended to brush teeth the way they felt like than those who had snacks(${\chi}^2$=21.28, p<.05). And as for preferred tastes, those who preferred a sweet and salty taste more tended to brush teeth the way they felt like than others. And those who preferred a hot taste brushed teeth turning the toothbrush up and down and brushing both the teeth and gums(${\chi}^2$=26.85, p<.01). 3. The respondents' percentage of correct answers for 'Decay is caused by bacteria' was 81.5%. Those who preferred a hot taste recorded the highest percentage of correct answers(${\chi}^2$=21.95, p<.00). 4. Their percentage of correct answers for 'Decay is accompanied by pain from the beginning' was 78.2%. The 12th graders had the highest rate of correct answers, and the 11th graders had the highest rate of wrong answers(${\chi}^2$=11.56, p<.00). 5. Their percentage of correct answers for 'Fluorine is helpful to the prevention of decay' was 75.4%. Those who hardly had snacks recorded the highest rate of correct answers(${\chi}^2$=10.05, p<.02). 6. Their percentage of correct answers for 'There is a way to supply fluorine into the waterworks' was 29.2%, which means the percentage of wrong answers was much higher. The percentage of wrong answers was the highest in the 11th grade(${\chi}^2$=7.06, p<.03). 7. The respondents' mean scores of knowledge of decay were 13.15 of total 18. While the 12th graders showed the highest level of knowledge of decay, the 11th graders were lower in the level of knowledge of decay than the other graders. And there were significant differences(F=5.41, p<.01) according to grade with no such differences according to the number of snacking and preferred taste. Conclusions : Oral health education should be applied to the boys all through their life to have a great effect, and it is important that they should always put the oral health education into practice to be a successful education.

• Journal of Microbiology and Biotechnology
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• 제6권3호
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• pp.202-208
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• 1996

In order to investigate fermenting conditions and the microorganisms necessary for factory production of traditional Korean soy sauce, we manufactured soy sauce made by Bacillus species SSA3-2M1 and fused ST723-F31 with aeration (1/30 vvm, 113 vvm and 2/3 vvm) at $30^{\circ}C$ for 40 days. This method was chosen to investigate the changes of dissolved oxygen, pH, cell number, flavor and the taste components during fermentation. When air was supplied (2/3 vvm) to the fermentor during fermentation, the flavor of the soy sauce and the composition of taste components (free amino acids, free sugars and organic acids) were similar to that of traditional Korean soy sauce after 22 days. The results of our experiments indicates that the mass production of traditional Korean soy sauce is possible using Bacillus species SSA3-2M1 and fused ST723-F31 given sufficient aeration.

• 대한지역사회영양학회지
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• 제18권3호
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• 동아시아식생활학회지
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• 제24권5호
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• pp.564-571
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• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.

• 대한가정학회지
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• 제47권6호
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• pp.11-20
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• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.

• Journal of Nutrition and Health
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• 제49권1호
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• pp.36-42
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• 2016

본 연구는 초중등학생들을 대상으로 싱겁게 먹기 행동변화단계별로 짠맛 미각판정치, 짜게 먹는 식태도 및 식행동의 차이를 분석하고 추후 이들을 위한 싱겁게 먹기 영양교육을 위한 기초자료로 제공하고자 하였다. 싱겁게 먹기 행동변화단계별 비교 결과, "싱겁게 먹으려고 생각해 본적이 없다" (고려전단계, n = 492)와 "앞으로 6개월 이내 싱겁게 먹으려고 생각하고 있다 (고려단계, n = 686)"는 학생들이 "싱겁게 먹기를 실천하고 있다 (행동단계, n = 351)"와 "싱겁게 먹은 지 6개월이 지났다 (유지단계, n = 60)"는 학생들보다 짠맛 미각판정치가 유의하게 높았다 (p < 0.001). 짠맛 선호도는 유지단계 학생들의 경우 고려전과 고려단계의 학생들보다 가장 낮은 두 염도에 대한 선호도가 더 높았으며 (p < 0.001, p < 0.001), 높은 두 염도에 대한 선호도는 더 낮은 것으로 나타났다 (p < 0.001, p < 0.001). 또한 싱겁게 먹기 행동단계별 짜게 먹는 식태도와 식행동 점수는 고려전단계 학생들이 가장 높은 점수를 보였고, 유지단계 학생들이 가장 낮은 점수를 나타내었으며, 각 단계 간에 모두 유의한 차이를 나타내었다 (p < 0.001, p < 0.001). 이상의 결과, 싱겁게 먹기 행동변화단계에서 고려전과 고려단계 학생들의 짠맛 미각판정치, 짜게 먹는 식태도와 식행동 점수가 행동단계나 유지단계의 학생들보다 모두 유의하게 높은 것으로 나타났다. 따라서 나트륨 저감화 교육을 실시할 때 학생들의 싱겁게 먹기 행동변화단계를 먼저 파악하여 행동변화단계에 맞는 행동수정전략을 적용하는 것이 필요함을 시사한다.

• Journal of Nutrition and Health
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• 제54권5호
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• pp.547-559
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• 2021

본 연구는 초등학생의 간식 섭취 실태를 조사하여 바람직한 간식을 섭취하는 아동에 비해 그렇지 않은 간식을 자주 섭취하는 아동의 식생활 및 생활습관, 학교 급식의 만족도 및 잔반 실태와 음식의 기호도를 비교하고자 경기 북부 소재 초등학교 3개교의 4-6학년 435명을 대상으로 설문 조사를 실시하였다. 본 연구대상자의 경우 가장 자주 섭취하는 간식으로 과자류 (37.3%) > 음료류 (11.7%) > 우유 및 유제품류 (9.0%) > 면류 (8.3%) > 빵류 (7.8%) > 분식류 (7.1%) > 패스트푸드류 (1.6%) 순으로 나타났는데, 가장 자주 섭취하는 간식을 과일, 우유·유제품으로 답한 군을 자연간식군 (114명), 면류, 분식류, 패스트푸드로 답한 경우 식사대용군 (74명), 과자류, 음료류, 빵류로 답한 경우 단맛간식군 (247명)으로 구분하여 군간 차이의 유의성을 검증하였다. 자연간식군의 경우 미취업모를 가진 비율, 간식빈도가 주 3회 이하로 낮은 비율이 유의적으로 높았으며, 간식을 스스로 구매하는 비율과 하루 간식 구입비가 3,000원 이상인 비율은 유의적으로 낮았다. 간식의 선호하는 맛으로 단맛을 택한 비율은 단맛간식군에서, 매운맛은 식사대용군에서, 새콤한 맛은 자연간식군에서 가장 많이 선택하여 유의적으로 달랐다. 식사대용군의 경우 아침에 한식을 먹는 비율이 유의적으로 낮은 경향이 있었으며 생활습관 중에서 30분 이상 운동빈도가 자연간식군에서 유의적으로 더 높았다. 자연간식군은 고기튀김류의 기호도가 유의적으로 낮은 반면 잡곡밥과 생채류의 기호도가 유의적으로 높았고 숙채와 채소볶음의 기호도가 높은 경향이 있었다. 한편 식사대용군에서 상대적으로 많은 비율이 학교 급식에서 음식을 남기는 이유로 '배가 고프지 않아서'로 답한 경향은, 적절하지 못한 간식 섭취가 세끼 식사를 방해하는 것과 관련될 수 있음을 보였다. 종합적으로 볼 때, 초등학생 시기에 자연간식을 즐기는 식습관을 기를 수 있도록 교육하는 것이 이들 집단의 맛 기호도, 잡곡밥과 채소반찬 기호도, 운동습관에 바람직한 영향을 미칠 수 있는 가능성을 제시하였고, 이 결과는 본 조사대상자의 연령군을 대상으로 한 영양교육 자료를 개발하는데 기초자료를 제공할 수 있을 것이다.

• 한국식품영양학회지
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• 제28권6호
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• pp.1045-1055
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• 2015

The purpose of this study was to investigate the eating habits and nutritional knowledge of elementary school students in regards to seafood in school meals. More than 80.6% of elementary school students reported an 'average' preference for seafood. While 'taste' and 'healthy food' were common reasons to prefer marine products, 'unpleasant taste and smell' was a common reason not to prefer seafood. Students in general stated 'eating if possible' as their attitude towards seafood in school meals, 38.1% responded 'eating all' as their intake level. There was a significant difference between preference for seafood by gender [boys, 3.44; girls, 3.64 (P<0.01)]. Also, students significantly difference preferred some types of seafood over others. The students who enjoyed eating seafood had more regular and balanced diets and a better attitude toward dietary life and health than did the counterparts who did not prefer seafood. A significant difference (P<0.05) in knowledge existed according to gender; girls had a higher level of knowledge than did boys.