• 한국식품과학회지
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• 제42권5호
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• pp.554-558
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• 2010

본 연구는 국내산 키위에서 추출한 protease의 특성을 규명하고자 실시하였으며 지금까지 연구되어 오지 않은 근원섬유에 대한 단백분해 활성을 측정하였다. 국내산 키위 crude 효소액은 시료를 buffer에 넣고 균질화한 원심분리액과 포화황산암모늄 처리 후 투석한 두 단계의 시료로 나누었다. 각각은 21.23 mM/mL와 11.58 mM/mL의 활성을 나타내었고 이를 처음 사용하였던 키위의 양으로 환산하면 112.28 mM/g kiwifruit과 45.80 mM/g kiwifruit이었다. 국내산 키위 crude 효소액의 기질에 때한 특이성에서는 카제인과 근원섬유에 대해 높은 활성을 보였으며 그 다음으로 bovine serum albumin, egg white, collagen, elastin 순이었다. 국내산 키위의 단백분해 효소는 pH 2-3에서는 실활하였으며 $60^{\circ}C$ 이상의 온도 범위에서는 급격히 실활하였다. 국내산 키위 crude 효소액은 pH 3.0과 pH 7.5 두 곳에서 최적활성을 나타냈고, 최적온도는 카제인을 기질로 한 경우 $40^{\circ}C$에서, 근원섬유 $50^{\circ}C$에서 최적온도를 나타냈다. 키위 단백질 분해 효소의 카제인에 대한 활성은 염도가 0.5M일 때까지 매우 높다가 급격히 떨어졌으나 근원섬유에 대한 활성은 염의 농도가 높아짐에 따라 서서히 떨어졌다. 키위는 조리중에 연육작용을 위하여 주로 쓰여지고 있으며, 위의 결과로써 우리나라 육류조리와 같이 재워두는 육류조리방법에도 키위가 좋은 연육효과를 나타낼 수 있음을 보였다.

• Nutritional Sciences
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• 제8권1호
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• pp.61-70
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• 2005

To investigate the dietary behavior and food preference by the obesity index, 524 children (male 265, female 259) from 4 elementary schools in Gyeonggi area participated in this study. The overweight group included more boys (52.5%) than girls (47.5%). The overweight group had significantly higher values in height, weight, Obesity index (OI), Body mass index (BMI), and Rohrer index (RI) than the underweight or normal weight groups. The majority (43.4%) of children showed 11-20 minutes of eating time, and boys ate significantly rapidly than girls (p<0.00l). Snack was consumed 2-3 times a day, with the preference principally for ice-cream and cookies. The frequency of eating out was 1-2 times a month, representing 71.4% of subjects, and 73.3% of children preferred Korean style meals, followed by Western, Chinese and Japanese foods. Twigim (frying) was the preferred cooking method for vegetables, fish and meat. The food preference study showed that Ssalbap, Hyunmibap and Boribap were preferred in the rice group. For one-dish foods in the rice group, Jjajangbap, Kimchibokeumbap, Bokeumbap were preferred, with the tendency that boys preferred significantly more Curry rice (p<0.05) and Chickenbap (p<0.01) than girls. The preference for guk, jjigae, and tang group showed that Soegogimiyeokguk, Chamchikimchijjigae were preferred Boys preferred significantly more Samgyetang (p<0.05), Haemultang (p<0.05) and Yukgaejang (p<0.01) than girls, and girls preferred significantly more Kongbijijjigae (p<0.05) than boys. It is considered that organized and continuous nutritional education beginning in childhood, is necessary to for the development and formation of desirable dietary behaviors.

• 동아시아식생활학회지
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• 제23권1호
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• pp.23-30
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• 2013

The purpose of this study was to evaluate the effects of several types of bibimbab (a Korean traditional meal of mixed rice with assorted vegetables), on various immune activities. Compared to control animals in a mouse model (given hamburgers), the oral administration of a portion of bibimbab containing wild plants significantly increased splenic B/T, thymic Th lymphocyte subpopulations, serum IFN-${\gamma}$ production, and enhanced hemagglutination titers up to 300%. Also, a consumption of mushroom-bulgogi bibimbab and Jeonju-style bibimbab markedly decreased compound 48/80-induced systemic anaphylaxis (immediate hypersensitivity), while bibimbab with wild plants inhibited SRBC-induced delayed type hypersensitivity. These results suggest that bibimbab with wild plants both up-regulate on immune activities and have anti-allergenic properties.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.

• Child Health Nursing Research
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• 제26권4호
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• pp.445-453
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• 2020

Purpose: Community child centers (CCCs) were introduced to provide after-school activities and care, including meal services to children from low-income families. The assistant cooks, who have the main responsibility for making and serving food at CCCs, are a major factor influencing the eating habits of children using CCCs. In this study, we tried to identify and understand who the assistant cooks are, what their job responsibilities are, and what they need in order to be able to provide children with healthy meals. Methods: Three focus group interviews were held with 17 workfare program participants who worked as assistant cooks at CCCs, and content analysis methods were applied using the NVivo 12 qualitative data analysis software. Results: The assistant cooks reflected on their perceptions of the children's health at the CCCs, their own cooking style, and their role at the CCCs. Additionally, barriers to the optimal provision of their services were pointed out, and improvements were suggested. Conclusion: The results of this study can be used as a fundamental resource for the development of tailored interventions that consider a child's unique environment to address health disparities, specifically with respect to childhood obesity.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• 동아시아식생활학회지
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• 제3권2호
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• pp.73-81
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• 1993

The purpose of this study is to examine the level of customers' cognition, the patterns of shopping and the level of satisfaction for foods sold in "24-hour market stor", and thus to provide a guideling for establishment of 24-hour market store", and thus to provide a guideline for establishment of 24-hour market store, development of Korean-style food, and enhancement of desirable habit of eating. The study conducted a survey for the young customers (13-19 years old) and the old customers (20-38 years old), the residents in Tague City, for the period Sept. 1-Sept.30. The survey administered to a total of 700 respondents, and finally received 646 ansers. Data analysis incorporates Chi-square test, univariate analysis, Scheffe's test, and correlation analysis, running SPSS Pc+(Statistical Package for Social Science). The results were drawn as follows: In terms of the level of cognition, results show a high level in the aspects of availability, convenience, time-saving in cooking, a variety of goods, easy custody: a medium level in the aspects of taste and sanitation: a low level in the aspects of cheapness and import of foreign food, In terms of customers' shopping patterns, the results show that the respondents answered the most convenience in 24-hour open and nearby location. Shopping was mostly done during the evening time between 18:00 and 22:00, and frequently during the mid-night time. Most of the residents needed a high level in the price. in terms of the level of customers' satisfaction, the results show a high level in the aspects of convenience, packing, and variety ; a medium level in the aspects of taste and sanitation ; a low level in the aspects of nutrition, price, import of foreign goods.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• 대한한의학원전학회지
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• 제29권3호
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.