• 한국식생활문화학회지
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• 제32권6호
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• pp.534-548
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• 2017

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

• 한국식생활문화학회지
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• 제4권4호
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• pp.369-374
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• 1989

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

• 한국식품영양학회지
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• 제24권1호
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• pp.54-64
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• 2011

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

• 한국식품영양과학회지
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• 제37권5호
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• pp.578-588
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• 2008

본 연구는 경기지역 대학생 218명(남 95명; 여 123명)을 대상으로 DFQ를 이용하여 나트륨 섭취량을 조사하고 관련된 식행동을 비교, 평가하였다. 수축기와 이완기혈압, DFQ-15 점수와 DFQ-125에 의한 나트륨 섭취량(남 6094.2 mg; 여자 4760.7 mg)은 모두 남자에서 더 높았다(p<0.01). 전체대상자를 DFQ-15에 의해 고염과 저염 섭취군으로 분류한 결과, 두 집단의 혈압에는 차이가 없었으나 여자에서는 저염군의 수축기와 이완기혈압이 높았는데(p<0.05), 이는 여자 저염군에서 유의하게 높은 BMI 때문으로 생각된다. 고염 식태도 점수와 나트륨 섭취량은 고염군에서 매우 높았다(p<0.001). 식습관 비교 결과, 매일 단백질 음식을 먹거나 골고루 먹는 식습관 빈도는 저염군에서 높았으며(p<0.05), 튀김, 볶음요리 및 지방이 많은 육류를 자주 먹거나 식사시 소금과 간장을 더 넣는 부정적 식습관 빈도는 고염군에서 더 높았다(p<0.05). 고염군은 조린 음식 및 중식, 일식을 좋아하고 된장국을 자주 먹으며 튀김, 생선회는 간장에 듬뿍 적셔 먹는 고염 식태도 빈도가 높았으며, 식탁에서 소금을 잘 넣지 않는 저염 식행동 빈도는 낮았다(p<0.05). 나트륨 섭취량을 기준으로 분류한 고염군은 볶음밥 등 별미밥과 조린 음식을 좋아하고 식사 전 습관적으로 소금을 더 넣는 고염 식태도 문항 점수가 높았고, 라면 국물을 남기거나 식탁에서 소금을 추가로 잘 넣지 않는 저염 식행동 문항 점수는 낮았다(p<0.05). 한편, 전체대상자에서 식품구매 시 영양표시를 확인하는 군의 고염 식태도 점수, DFQ-15 점수, 나트륨 섭취량은 비확인군에 비하여 모두 유의하게 낮았으며 저염 식행동 점수는 높았다(p<0.01). 특히, 영양표시 비확인군의 나트륨 섭취량(5669.1 mg)은 확인군(4241.9 mg)의 133.6%에 달해 영양표시 확인여부가 고염섭취의 위험요인인 것으로 생각된다. 남, 여 각 집단과 전체대상자에서 자신이 짜게 먹는 것을 선호한다고 스스로 평가한 군이 그렇지않다고 한 군에 비하여 고염 식태도 점수는 높고 저염 식행동 점수는 낮았다(p<0.001). 하지만 여학생에서는 짜게 먹는 것을 선호한다고 답한 군의 나트륨 섭취가 매우 높은 반면, 남학생에서는 싱겁게 먹는 것을 선호한다고 답한 군의 나트륨 섭취가 매우 높아(p<0.05), 주관적으로 판단한 음식 간의 선호도가 실제 나트륨 섭취 수준을 잘 반영하지 못하는 것으로 나타났다. 결론적으로, 남학생은 나트륨 섭취량이 여학생보다 높고 충분섭취량의 406.3%에 달해 고염 섭취의 위험군이라 할 수 있었다. 고염군의 식행동 특성에는 지방 함량이 높고 조린 음식을 좋아하고 식탁에서 소금 간을 자주하는 반면, 균형식을 실천하는 비율은 낮았다. 따라서 대학생 특히, 남학생을 위한 고혈압 영양교육에는 소금 감량에 관한 내용 외에도 기본적인 식품영양 지식과 올바른 식습관의 중요성 등에 관한 내용이 포함되어야 할 것으로 사료된다.

• 한국식생활문화학회지
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• 제5권2호
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• pp.217-228
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• 1990

An ecological study of food and nutrition was conducted among 198 children, 6 to 12 years old, of the Songmyun elementary school and Samsong elementary school, located in remote villages of Chungchun-myun, Goisan-gun, Chung Buk Province between July 11 and 16, 1988. The results were summarized as follows. In regard to frequency of skipping breakfast, 3.3% of subjects skipped every morning; 15% often skipped; and the others never skipped. The most common reason for skipping a meal was lack of appetite. 6.6% of subjects often skipped an evening meal because of delayed meal preparation by a mother who returned home late. The survey found that 5.1% of subjects skipped a lunch at school. The reasons for skipping lunch were the mother’s being too busy to prepare a boxed lunch; a school bag too heavy to carry for a long distance to school; no adequate side-dishes for the boxed lunch. Growth patterns of those children having poor food habits, were reflected in lower figures in arm circumference and weight for height. The percentage of children having meals with their family on weekdays was 84.7% for breakfast; 85.6% for evening meal. About 7% of subjects had many dislikes and 74.1% had some dislikes in what they ate; 18.9% had good food preferences. There was a strong correlation between appetite or food preferences and anthropometric measurements or nutrient intake. Boiled rice was the predominant dietary staple, and principal sources of protein taken by subjects at home were soy beans and soy products. Regarding the boxed lunch prepared at home, most popular was one with only one kind of side-dish, including kimchee. 43.4% of the side-dishes were prepared with vegetables only. As for between meal snacks, milk and milk products, fruits and breads were popular among the subjects. The survey found that the children liked fruits, yogurt, corn, Chajang noodle; in contrast, lowest preference was for soup made with bones, curried meat with rice, and aromatic vegetables. The survey discovered a local dietary characteristics; 46.2% of the children customarily ate frog meat, an unconventional food.

• 동아시아식생활학회지
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• 제18권4호
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• pp.455-465
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• 2008

강화 지역의 전통음식, 시절식과 12달 동안의 절기식 및 출산시, 삼칠일, 백일, 돌, 화갑, 혼례 등의 통과 의례 음식에 대한 조사를 실시하여 전통문화의 계승 발전에 필요한 기초자료를 제시하고자 강화에서 20대 전후부터 거주하여 30년 이상 계속 거주한 50대를 대상으로 설문 조사하였다. 그 결과, 절기식은 정월대보름(87.5%), 추석(84.4%), 정월초하루 설날(79.8%), 동지(77.4%)로 주로 농사와 관련된 명절이 우세한 것으로 보였다. 통과 의례 음식 중 돌상은 86.4%가 차렸으며, 백설기, 수수팥떡, 송편, 인절미, 과일, 잡채 등의 음식이 전통적으로 사용되었다. 또한, 아이 낳은 산모에게 쌀밥과 미역국을 대접하는 경우가 367명(96.1%)이었다. 생일상을 집에서 차리는 경우는 256명(67.0%), 차리지 않는 경우는 126명(33.0%)이었다. 차리지 않는 이유는 '시간이 없어서'는 38.2%, '귀찮아서'는 19.4%로 57.6%를 차지하였다. 폐백상차림은 육포(닭), 대추, 밤이 기본적인 음식이었으며, 회갑상을 차리는 경우는 120명(31.4%)이었다. 제사를 장남집에서 모신다고 한 경우는 53.4%이었으며, 제사가 필요한 이유는 관습대로 지키는 것보다 조상에게 감사하는 마음이 더 많았다(p<0.05). 제사 음식은 주로 천주교는 친정어머니(66.7%)에게서 배우고, 불교는 37.9%, 유교는 54.5%가 시어머니에게서 배워 종교간에 유의적인 차이를 보였다(p<0.05). 임신 중 금기 식품은 개고기, 게장, 꽃게, 닭고기, 오리고기, 토끼고기, 팥죽, 팥밥, 커피, 모난 것, 물렁뼈가 있는 것, 불결한 모양, 비늘 없는 생선이라고 하였다. 이와 같이 시대가 지남에 따라 전통적인 의례 행사가 많이 변형되고 쇠퇴하는 것을 볼 수 있는데, 앞으로 지역의 축제나 전시회, 품평회, 대중매체를 통해 꾸준한 홍보 활동 등으로 전통의 맥을 이어야 하겠다.

• 한국조리학회지
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• 제15권2호
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• pp.17-30
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• 2009

본 연구는 경주 포항지역 거주민을 대상으로 한국 전통음식에 대한 인식 및 지식 정도를 살펴보고, 지역 거주민들에게 한국 전통음식에 대해 올바르게 인식하도록 함으로써 한국 전통음식을 계승, 발전시키기 위한 방안을 모색하는데 있다. 본 연구는 모집단의 표본추출방법으로 경주와 포항지역 거주민을 대상으로 설문을 실시하였으며, 설문지는 총 500부를 배포하여 468부(회수율 93.6%)를 회수하였고, 응답이 불성실한 설문지 16부를 제외하고 경주지역이 227부, 포항지역이 225부로 총 452부(90.4%)를 통계 처리하여 분석에 이용하였다. 연구결과, 첫째, 남성들은 대체적으로 일품 요리를 선호하였으며, 여성들은 김치, 밥, 죽, 국수 등의 음식을 선호하였다. 둘째, 경상북도 경주 포항지역 거주민들이 가장 대표적으로 생각하는 한국 전통음식은 단연 '김치', 불고기, 비빔밥의 순으로 나타났으며, 셋째, 한국 전통음식에 대한 긍정적 인지도를 살펴본 결과, 남성에 비해 여성의 전통음식에 대한 인지도가 높은 것으로 나타났다. 마지막으로 대응일치분석을 통해서 한국 전통음식 요인과 연령/교육 수준/월평균 소득 간의 상호 관련성을 알아보았다. 이런 결과에 기초하여 한국 전통음식은 대중화되어 보다 친숙하고 보편적인 음식으로 빠르게 변해야 하며, 변화하는 입맛에 따라 다양한 전통음식과 관련된 다양한 상품 개발이 필요한 것으로 사료된다.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• 한국식생활문화학회지
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• 제9권5호
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• 한국식품위생안전성학회지
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• 제18권3호
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• pp.133-138
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• 2003

우리나라에서 1991년부터 2002년 사이의 복어독 중독 발생상황에 대하여 신문에 보도된 내용을 검색하여 정리하고 특성을 분석하였다. 조사기간 중 우리나라에서는 총 32건의 복어독 중독사고가 발생하여, 111명이 중독되었고 그 중 30명이 사망하여 27.0%의 치사율을 나타내었으며, 연도에 따라 중독건수, 환자수 및 사망자수의 변동이 심하였다. 사망자는 29세 이상의 남성이 대부분을 차지하였다. 식중독 발생건별 환자수를 보면 4인 이하의 소규모 중독사건이 전체 발생건수의 75.0%인 24건을 차지하였고, 식중독 통계 집계기준인 5인 이상의 집단 식중독은 8건에 지나지 않았다. 우리나라에서 복어독 중독 발생건수의 59.4%(19/32)가 11월부터 익년 1월 사이에 발생하였고, 이 시기의 환자수 및 사망자수 또한 각각 65.8%(73/111), 66.7%(20/30)로 나타나 복어중독은 겨울철에 집중되었다. 지역적으로는 발생 건수의 75.0%(24/32)가 부산, 경남, 전남, 제주 등 남해안 지역에서 집중적으로 발생하였다. 섭취장소별로는 총 32건 중 18건(56.3%)이 선박에서 발생하였고, 가정에서 8건(25.0%)이 발생하였으며, 음식점에서 발생한 것은 5건(15.6%)이었다. 복어독 중독의 가장 중요한 원인 음식물은 국(탕 포함)으로 발생건수의 68.8%(22/32), 환자수의 64.0%(71/111), 사망자의 66.7%(20/30)를 차지하였고, 그 외 찜, 회, 내장탕, 알 등도 원인이 된 경우가 있었다.