• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.765-778
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• 2015

The purpose of this study was to investigate Japanese female marriage immigrants' dietary life and health-related characteristics after immigration to Korea. A survey was conducted with Japanese women married to Korean men and having one child or more aged 7 to 18 years old. Data were collected from 243 women during the summer of 2014. A total of 204 questionnaires were analyzed, after excluding 39 questionnaires with a high percentage of incomplete responses (84% analysis rate). Over 85% of respondents were the members of the Unification Church, and over 92% of respondents had stayed in Korea for longer than 10 years. Based on the overall mean score for dietary adaptation level (3.68 out of 5 points), respondents were classified into two groups: low dietary adaptation group (mean score 3.12) and high dietary adaptation group (mean score 4.19). The collected data were compared between the two groups. The high dietary adaptation group reported higher percentages of decreasing consumption in processed food, confectionary, and bread than the low dietary adaptation group after immigration to Korea. A higher percentage of respondents in the high dietary adaptation group perceived their health status as good and reported changes that led to a healthier dietary life after immigration to Korea compared with those in the low dietary adaptation group. In conclusion, Japanese female marriage immigrants well adapted to Korean dietary life tended to eat healthier and perceive health status better compared with those who were not well adapted. The results of this study could be useful for prospecting dietary life and health-related characteristics of immigrant women in the long term after immigration to Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.439-452
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• 2008

This study was conducted to identify major dietary patterns of generally healthy Korean middle-aged women and to examine associations of the dietary patterns with socio-demographic, psychological, and physical characteristics. Data were drawn from the 2001 Korean National Health and Nutrition Examination Survey (KNHANES), which is an ongoing national surveillance system. Healthy female subjects aged 40-64 years and provided the health interview examination and food frequency questionnaire (FFQ) data were included. We conducted factor analysis based on daily mean intake frequency of 26 food groups and identified 3 major dietary patterns, healthy, convenient, and alcohol-animal. The healthy pattern was characterized by higher intakes of fish, seafood, poultry, mushroom, seaweed, vegetable, tomato, potato, and fruit, the convenient pattern by processed meat and fish, ramen, noodle and rice cake, sweet snack, egg, bread, and fast food, and the alcohol-animal pattern by alcohol, poultry, meat, and fish. The healthy pattern was significantly related with higher socio-economic status, more stable family structure, healthier mentality, and sounder status of anthropometric and biochemical variables. Those with higher factor scores for the convenience pattern were found to be younger and having higher socio-economic status, higher subjective levels of health, and lower subjective levels of worry on health. Several physical characteristics significantly improved as the levels of the convenience pattern increased. The alcohol-animal pattern was significantly associated with several socio-demographic characteristics including a low education level, a young age, a small family size, and blue-collar jobs. Public health policy makers can utilize the study findings to select prior target populations with higher needs and to tailor dietary behavioral messages to lower chronic disease risks among Korean middle-aged women.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.6
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• pp.501-505
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• 1991

To evaluate the suitability of solid-culm crops for silage, culm characteristics and the variation of solidness in several solid-culm and hollow-culm cultivars of wheat and triticale were examined both in the field and greenhouse. The degree of culm solidness and the voiume of air space in each internodes were measured at heading. The solidness of solid-culm were increased by the development of pith connected with vascular bundles. There was a variation in solidness among the crops tested. The degree of solidness in hollow -culm crops was 14.6% and 15.0% for 'Wonkwang' wheat and 'Shinkihomil' triticale, whereas in solid-culm crops the degree was 77.0-100% for durum wheats, 61. 0-95.8% for bread wheats and 18,7-57,0% for triticales. For 'Golden ball' which had the most solid culms among durum wheats tested higher solidness was observed in the greenhouse than the field, in the high internodes than low ones and in tiller culms than main stems. The solid-culm crops had a smaller air volume in internodes (1.01-2.30ml) than did 'Shinkihomil' (4.85ml) and this characteristics was considered to be advantageous for air removal and lactic fermentation at ensilaging.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.621-634
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• 1996

This study was conducted to investigate the eating patterns of Korean men by analyzing the relation among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. Nine hundred twenty nine Korean men were selected by the stratified random sampling method. The socio-demographic characteristics of the subjects had a significant influence on their value toward food and nutrition. After in their sixties had meals for physiological needs rather than for nutrition or preference. Highly educated people, professional workers, office workers and people in the higher incomes, placed a higher value toward food and nutrition. In addition, rural inhabitants had a significantly lower value toward food and nutrition. They mainly ate to satisfy their hunger. The subjects' eating behavior had a significant difference according to their socio-demographic characteristics. The aged and the less educated valued breakfast the most, and showed a preference for rice as the staple food. The rate of skipping meals for this group was low. The higher their income, their eating behavior score was equally high, while the primary industrial workers and rural inhabitants had a low eating behavior score. Value toward food and nutrition had a significant influence on eating behavior. Those that placed a high value toward food and nutrition showed a marked tendency to choose bread or noodles rather than rice. In addition, those who placed a high value on food and nutrition skipped fewer meals and had a higher eating behavior score.

• The Korean Journal of Food & Health Convergence
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• v.6 no.6
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• pp.9-15
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• 2020

In this study, we want to investigate the nutrition knowledge, eating habits, and food intake patterns of adults who have a strong preference for sugary snacks or sugary drinks. In this study, 83 students, or 33.1% of the 267 adults, were found to belong to the sugary food group, and the results of the survey were as follows. In terms of the level of eating habits, both male and female adults see significant differences among the groups. In the question of the regularity of the three meals, the quality of breakfast, the balance of meals, the level of consumption of green vegetables, meat, fish and milk, the number of sugars was low, and the number of sugars, instant foods, ham and sausages was high. In terms of nutritional knowledge, both male and female adults had a low number of sugary foods, and there were significant differences among the groups. In terms of the frequency of food intake, the frequency of eating rice and mixed grain rice was low, and the frequency of eating ramen and bread was high.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.614-624
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• 2015

Traditionally, fathers have been a bread earner and responsible for external matters as the head of household. However, the interest of today's fathers in their children has changed from that of the traditional fathers due to the increased employment of female, decreased birth rate and the trend of shared role in parenting. The purpose of this study was to identify the perception type of fathers of preschool children regarding obesity and the characteristics of the type by applying Q-methodology, and to create the basic data for the development of education programs for fathers or policy-making to prevent child obesity. Data were collected by applying 38 Q statements to 24 fathers of preschool children. Collected data were analyzed with the PC QUANL program. Results indicate that fathers' perception of obesity was divided into three types: 'management of physical activity and diet,' 'generous acknowledgment of reality' and 'compromised emphasis on homemade meal.' The 'compromised emphasis on homemade meal' type is those who consider homemade food important, although they sometimes suggest conditions to make their children cooperative for food. It was found that the subject of the study uniformly recognized that processed foods, fast foods or chocolates are harmful to health. The type of fathers' perception of obesity in preschool children was discussed, focusing on the perception type identified in this study.

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.15-30
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• 1988

The purpose of this study is to collect basic data which will be effective in performing nutrional education. This study was conducted at Taegu area and adjacentrural area from June to July in 1986. The completely answered questionnaires were analyzed for food habits, purchase of food, the sources of nutrition information and general characteristics of housewives of 20's to 50's. The results obtained are summarized as follows ; 1) The major food of breakfast was boiled rice (93.9%). With decreasing level of education and in rural area, the percent of boiled rice was higher. 2) The frequency of eating out with family is higher in urban area, younger age, and nuclear family. 3) The preference for eating between meals appeared in order of bread and cakes, cookies, and the others. 4) The preference for desserts appeared in order of fruits, coffee, the other, coarse tea, adlay tea, and gingseng tea. 5) The purchasing place for vegetables and fruits was market (53.5%) on the whole, but in rural area, the percent of self production was higher (63.6%). 6) With increasing age and decreasing level of education, the percent of accuracy of nutrition knowledge was lower. 7) Sources in the knowledge of nutrition appeared in order of Radio and T.V., relatives, cookbooks, newspapers and magazines, lectures in cooking school. In order to promote nutritional status of family, nutritional education for housewives must be accomplished in the first place.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.219-226
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• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.117-123
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• 2011

The goal of this study was to determine the nutritional value and nutrients provided by each meal and snack of consumed by university students. Subjects were randomly selected from volunteer students at five universities in Ankara. A sample of 400 students (167 female and 233 male) aged between 19 and 24 years participated in this study. A questionnaire designed to assess general characteristics, anthropometric measurements, and 24 hours dietary records was administered using face to face interviews. According to body mass index classifications, 69.5% of male students, and 77.7% of female students were found to be in the normal weight categories. Overweight categories were found to be 25.1% and 5.6% for males and females, respectively. Breakfast and lunch were the most frequently skipped meals, with a total of 47.7% of students skipping breakfast and 25.2% skipping lunch. The percentages of energy deficiency were found to be 78.4% in males, and 81.1% in females. Dinner was the main meal for consumption of energy and the other nutrients, except saturated fatty acids, for both genders. Also, dinner was the largest contributor of energy in both genders. Students ate more bread, cereals, and meat at dinner than during the other meals and snacks. Fruit was consumed more during snacks than at the other meals by all students. It was concluded that students need more nutritional information about healthy nutritional habits, adequate intake of nutrients, and ideal body weights.