• 동의생리병리학회지
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• 제22권1호
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• pp.194-198
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• 2008

The treatment before growing into disease is the highest level of the spirit of oriental preventive public medicine. Specially the treatmentt is very important in the life style disease of the aged society, and it is closely connected the human body-form diagnosis reflecting the character of individual physiology and pathology. The human body-form diagnosis explain systematically the color of face, the form and movement of the body, the smell and the taste, the mentality, many or few of $Yin{\cdot}Yang$, the state of pulse, the Meridian, the state of pathology and the direction of the treatment, and therefore the human body-form diagnostis method has also the practical ity on classifying the type. As the spirit of oriental preventive public medicine is based on the Meridian control method and food cooking control method, it has an important effect on the general management of the disease, the making on the beautiful face and the healthy body, the prolongation of life, the management of the individual-ordered health.

• 동아시아식생활학회지
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• 제20권6호
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• pp.837-844
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• 2010

Dietary life was formed as being influenced by the people's cultural, social and environmental situations. The people's food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans' Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's ${\alpha}$ was highly 0.855. We checked that KMO examination was 0.775 and $x^2$ of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.

• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.

• 한국식품조리과학회지
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• 제25권4호
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• 대한지역사회영양학회지
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• 제3권3호
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• pp.410-422
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• 1998

To promote health status, strategies and interventions to improve nutrition should be based on the proper diagnosis of the subject's eating patterns. The elderly usually have traditional food habits and preferences, and it is very difficult to change them. This study was designed to identify dietary behavior and food preference of the elderly, in order to provide baseline data for the Elderly Nutrition Intervention Program for the Public Health Center. A survey questionnaire was made for use by trained interviewers to query 151elderly people from 5 community elderly centers located in Suwon, Korea. The majority of them ate regularly and partook of all available side dishes. Their major dietary problems were frequent consumptions of salty foods, and eating too quickly. They consumed grains and vegetables regularly, but seldomly ate dairy products, fruits, meat and food prepared with oil. They also tended to eschew ready made processed food, high cholesterol food, and fast food. Also they did not dine out as much as younger people. Desirable eating habit score were not significantly influenced by socioeconomic variables and nutrition-related characteristics. These included nutrition knowledge, Nutritional Risk Index(NRI) and a score of health concerns. However, meal balance scores were significantly higher in the younger group(p<.05), the higher household income group(p<.05). According to stepwise multiple regression analysis, NRI was the most important determinant of a desirable eating habit score for the male elderly, whereas the score of health concerns was mo9st important for female elderly subjects. The greatest predictor of the meal f balance score was nutrition knowledge. The elderly liked sweet tasting food, grains, rice, stews and Korean style soups. They disliked sour food, dairy products, processed food, and bread. The results indicate that the Elderly Nutrition Education Program should focus on increasing consumption of dairy products, fruits and food with oil, prepared by traditional Korean cooking methods. It also suggests that the program planning should consider the socioeconomic status of the elderly, such as income and education level, as well as concern for health.

• 한국식생활문화학회지
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• 제36권1호
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• 한국콘텐츠학회논문지
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• 제22권2호
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• pp.770-781
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• 2022

우리나라의 고령인구는 빠른 속도로 증가하고 있으나, 고령친화식품에 관한 연구는 부족한 실정이다. 따라서 본 연구는 현 고령자와 향후 고령친화식품 구매 가능성이 큰 중장년층을 대상으로 설문을 진행 및 분석하여 고령 친화 Home Meal Replacement(HMR) 식품개발의 기초자료를 제시하고자 하였다. 연구 결과 HMR 구매 경험은 중장년층이 높았으며, 간단 조리 후 먹는 음식을 선호하는 응답자가 많았고, 오프라인을 통한 구매 비율이 더 높게 나타났다. HMR 선택속성 요인은 5개로, 식생활 라이프스타일은 4개로 나뉘었으며, 군집분석 결과 고관여, 중관여, 저관여 집단으로 분류되었다. Napping^® 분석 결과, 제품을 HMR과 밀키트, 국물이 맑은 제품과 진한 제품으로 구분하고 있음을 확인하였다. 본 연구결과는 고령친화 HMR 식품개발 시 차별적인 방안을 제시하는 데 도움이 될 것이라 기대한다.

• Journal of Nutrition and Health
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• 제24권3호
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• pp.230-242
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• 1991

시판 도시락의 이용도가 크게 증가함에 따라, 시판 중인 한국형 도시락의 영양가와 염분량 등을 조사하고자 백화점, 체인점, 열차 등에서 10가지 종류의 도시락을 구입하였다. 영양가는 식품분석표에 의하여 계산하였고 염분은 원자흡광법에 의하여 Na 함량을 분석한 후 환산하였다. 도시락은 두가지를 제외하고는 모두 밥과 반찬이 따로 포장되어 있었고, 그 무게는 각각 304.6g, 312.4g으로 무거운 편이었다. 반찬의 수는 평균 12가지였는데 그중 단백질 식품이 6가지로 가장 많았고, 칼슘 식품은 3도시락에만 있었고 그것도 멸치 볶음 한기지였다. 열량은 평균 840.7kral로 남녀성인이 1끼 권장량보다 많았고, 단백질 38.9g, 지질 22.7g, 칼슘 300.8mg, 인 410.8mg, 철분 6.61mg, 비타민 A 219.8R.E., 티아민 0.46mg, 리보플라빈 0.67mg, 나이아신 10.5mg, 비타민 C 27.5mg으로 비타민 A만이 남녀성인 1끼 권장량에 약간 미달하였고, 다른 영양소들은 평균적으로 권장량이상 이었다. 또한 3000원 이상의 도시락은 2000원 이하의 도시락에 비해 동물성 식품이 많아서 단백질, 칼슘, 철, 나이아신이 유의적으로 더 많았다(P<0.05). 탄수화물, 단백질, 지질의 열량비율은 평균 57.4%, 18.3%, 24.3%로 양호하였다. 조리법은 전(22.3%)과 튀김(16.0%)이 가장 많았고 조림, 구이, 볶음 등 건식 조리법이 주로 이용되어 많은 반찬가짓수에 비해, 실제 식단은 단조로운 편이었다. 염분의 함량은 3.53g에서 8.80g으로 평균 5.76g이나 되어, 한끼 필요량을 크게 초과하고 있었다. 앞으로 도시락의 염분함량을 줄이는 동시에 다양한 조리법과 식단으로 맛있고 보기좋고 영양적으로 균형잡힌 도시락 식단을 개발하는 데 노력을 기울여야 하겠다.에 세계적 기술 경쟁력도 확보할 수 있을 것이다. 본 해설에서는 로봇 및 시스템 제어에 관한 기초 이론과 신경회로 적용기술을 소개하고 기존방법과 비교했을 때의 우월성, 전세계적인 응용연구, 국내외 연구개발 현황, 상업화 가능성, 산업계 응용례, 기술상의 문제점, 향후 전망 등을 다루기로 한다.중에 의한 천이 구조응답 해석을 위한 효과적인 방법에 대해서도 연구결과를 발표할 계획이다.이 무거울수록 우화율이 높은 편이었다. 이앙시기별 월동유충에서 우화시기까지의 기간은 조기이앙답이 44일, 중기이앙답이 47일, 후기 이앙답이 51일간으로 늦게 이앙할수록 기간이 더 긴 경향이었다.-35.6dB였다. 또, 50kHz에서 말쥐치, 민어, 노래미, 넙치에 대한 그 값은 각각 -37.2dB, -37.3dB, -31.9dB, -36.0dB였다. 한편, 어체의 평균반사강도의 추정정도는 자원량추정치의 신뢰도를 좌우하는 직접적인 요인이 되므로, 앞으로 이 문제에 대해서는 보다 체계적인 연구가 필요하다고 판단된다. 그물베도라치 Dictyosoma burgeri Van der Hoeven 및 황점 베도라치Dictyosoma wbrimaculata Yatsu, Yasuda et Taki, 그리고 황줄베도라치란 Pholididae의 황줄베도라치 Phoris taczanowskii(Steindachner), 오색베도라치 Phoris omotus (Girad), 베도라치 Pholis nebuloso(Temminck et Schlegel), 횐베도라치 Pholisfangi(Wang et Wang) 및 점베도라치 Pholis crossispino(Temminck et Schlegel)의 17속 25종이 분류되었다. 이중에서 Zoarchias glaber, Chirofophis oui, Alectrias benjamini, Dictyosoma

• 한국식품영양과학회지
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• 제36권11호
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• pp.1472-1481
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• 2007

동래파전의 유래에 대한 문헌이 없어 문헌적 고찰이 이루어지지 않았다. 사례연구에 의하면 조선조에서 삼짇날 임금님께 진상한 음식(동래할매파전 옥호의 주인의 구술)인 상류층 음식으로, 벚꽃 피기전의 초봄의 계절음식 및 재실음식(이씨 및 왕씨 부부, 추씨 등의 민간구술)으로 이루어졌고 이로써 부산 향토음식임이 입증되었다. 동래파전의 식재료는 조선쪽파, 미나리, 해산물(대합, 홍합, 조갯살, 굴, 새우, 논고동), 쇠고기, 계란, 찹쌀 및 멥쌀가루, 맛국물(멸치, 다시마 국물)등이며, 이들 식재료를 조리 순서대로 얹어 참기름으로 구워낸 것으로 5가지 기초 식품군이 골고루 배합된 음식이다. 동래파전의 표준화에서 맛에 관련된 인자는 식재료 인자와 열원인자를 들 수 있다. 식재료 인자 중 찹쌀 및 멥쌀 가루에 멸치와 다시마의 국물을 섞은 반죽에서 쌀가루의 전분과 파가 어우러져 파전에 깊은 맛을 주고, 맛국물은 구수한 맛과 칼슘을 공급하여 파전에 맛과 영양의 상승효과를 주고 있으며, 참기름은 불포화지방산의 공급과 함께 파전에 유지맛과 고소한 맛을 주고 있다. 또한 조리 시, 강한 열원에서 번철을 달구어 식재료를 순서대로 얹어 뒤집고, 다시 반죽을 얹어 뚜껑을 덮은 후 열원을 약하게 하여 쌀 전분의 완전호화를 도와 파전의 깊은 맛을 배가시킨다 동래파전의 100g 당 에너지는 148 kcal, 단백질 8.8 g, 지방 2 g, 식이섬유 8.6 g, 칼슘 57.7 mg, 철분이 1.8 mg이었으며 1인분(245 g)당 에너지는 364 kcal, 단백질은 21.6g, 칼슘은 141 mg, 철분은 4.4 mg으로, 철분과 단백질의 함량이 우수한 것으로 나타났다. 아미노산 조성은 시스틴, 리신, 루이신, 발린, 이소루이신 등의 필수 아미노산의 함량이 높았으며 필수 및 비필수 아미노산의 조성이 균형된 음식이다. 구성 지방산 중 올레인산, 리놀레산, 리놀렌산의 함량이 각각 20.5%, 20.1%, 10.4%로 불포화지방산이 58.3%이었으며 P/M/S가 0.73/0.67/1이었다. 동래파전의 섭취 증가를 위하여서는 자주 먹을 수 있는 일상의 음식으로, 또 저 연령층의 섭취확대를 위한 급식메뉴로, 그리고 때와 장소의 구애 없이 간편히 이용할 수 있고, 우리국민은 물론 외국인의 입맛을 공략할 수 있는 조리방법 개발에 많은 노력과 연구가 필요하다고 생각한다. 본 연구에서는 전통적, 향토적 동래파전의 식재료 종류와 분량, 조리법에만 중점을 둔 조리표준화를 행하였으나 향후의 연구는 동래파전의 산업화에 중점을 두고 젊은 층을 중심으로 고 연령층 등 각 연령층이 선호할 수 있는 우리전통음식인 동래파전 패스트푸드화에 노력을 기울여야 할 것이다.