• The Journal of Korean Academic Society of Nursing Education
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• v.19 no.3
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• pp.351-361
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• 2013

Purpose: This study aimed to understand and explain the essences and structures of the experience of Korean nursing students' college life who have defected from North Korea. Korea. Methods: The data were collected in 2012 through individual in-depth interviews using open-ended questions. A total of 6 nursing students who have escaped from North Korea participated in the study. Each interview lasted about 2 hours. Verbatim transcripts were analyzed using Phenomenological analysis. Results: Four theme clusters emerged by the analysis using Collaizzi's method: a dream of passing, the stern realities of life, out of the frying pan into the fire, and passion for my dream. These theme clusters illustrate that although most participants faced very strange and strenuous situations in most aspects of college life, each of them had hope to be an a good nurse in the future. The essence of the experience of participants was "living as a star in the black night". Conclusion: This study provides deep understanding of college life of nursing students who defected from North Korea. Based on the results of the study, the Korean government, society, and college should support refugees in order to help settle well in Korean society.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.971-977
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• 2016

Development of elderly foods that improve health among the older population is needed. The purpose of this study was to investigate the preference of specific foods for development as elderly foods. A one-to-one survey method was used for data collection from 150 elderly people attending senior welfare centers. The results of the study showed that the preferred cooking materials were vegetables, meats and fishes; and preferred cooking method was soup and stew rather than deep-frying. The elderly preferred meats and seafood but they did not eat them frequently. The results of investigating the preference of specific foods including meats, Kimchi, nuts and rice cakes indicated that old people liked broiled meats, Chinese cabbage Kimchi, walnuts and nonglutinous rice cakes the most, and they did not feel comfortable with chewing the foods. Most respondents were not familiar with the elderly foods. Moreover, the most important factors affecting their choice of elderly foods were hygiene, nutrition and flavor.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.1015-1024
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• 2007

Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food industry, partially hydrogenated vegetable oils are attractive because of their long shelf life, stability during deep-frying, and semisolidity, which can be customized to enhance the palatability of baked goods and fried foods. Although no definite differences have been documented so far between the metabolic and health effects of industrial and ruminant TFAs, the intake of industrially produced TFA has declined, and in Europe, the majority of TFAs are of ruminant origin. Due to the scientific evidence associating TFA intake with increased risk of coronary heart disease (CDH), the Korea Food and Drug Administration (KFDA) issued a final rule that requires the amount of trans fat present in foods to be declared on the nutrition label, by December 1, 2007. In addition, many food manufacturers who use partially hydrogenated oils in their products have developed, or are considering ways, to reduce or eliminate trans-fatty acids from certain food products.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.323-329
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• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

• Journal of Community Nutrition
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• v.3 no.1
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• pp.40-52
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• 2001

This study was undertaken with 237 fifth grade children to investigate the factors, affecting the seafood prefrerence of elementary school children as one of the approaches to find strategies to promote these children's acceptance of seafoods. Subjects for this study were from one public elementary school under meal service located each in Boryeoung-city Chungcheongna Co (coastal area) and Chelowon gen Gangwon do land locked area) The preferences for than those in Boryeong and differences in may items were significant Among four area gender groups girls in Cheolwon had the lowest preference for most seafood items except cephalocoda for which the preference of body in Cheolwon was the lowest Making soup was the least preferred method to cook fish regardless of gender and area, while grilling was the most or the second most preferred in each gender area group Compared to girls bodys had a higher preference for deep frying The seafood preferences of mothers in both areas were similar to those of their children except for processed seafoods which were even more preferred by the children than mothers. Gender, distance from the sea and the method of preparation/cooking seemed to affect the children's preference more than their mother's preference and frequency of serving in the case of seafood. And the effect of gender distance from the sea and cooking methods differed for each seafood category The several suggestions to improve seafood preference especially in land locked area are discussed.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.488-495
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• 2009

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.321-330
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• 1996

With changing socio-economic environments, there have been some changes in the Korean diet. One of major changes is the increasing fat intake. Based on the current trend of increase, it is important to understand factors related to fat intake levels. Objective of this study was to find out the differences in food consumption patterns, demographic characteristics, and other socio-economic factors among three groups of households. The households were devided into three groups by percentage of fat energy intake to total energy intake such as less than 15%(Group 1), from 15% to 25%(Group 2), and more than 25% (Group 3). Among 1, 987 households, the numbers in Group 1, Group 2 and Group 3 were 792(39.6%), 902(45.4%), and 293(15.1%), respectively. The mean size of family was 3.44 person per households for total survey household, 3.42 for Group 1, 3.54 for Group 2, and 3.21 for Group 3. More than 60% of families living in the rural area belonged to Group 1(p<0.05). Group 3 had most educated food preparers and more income than other groups(p<0.05). Group 3 showed higher intake of all nutrient analyzed except carbohydrate (p<0.05). Other than calcium and vitamin A for Group 1, and vitamin A for Group 1, and vitamin A for Group 2, all nutrient intake analyzed for three groups were more than 75% of Korean recommended dietary alowances. Mean fat intakes for Group 1, Group 2, and group 3 had highest amount of intake for all food groups. According to food group analysis, Group 3 had highest amount of intake for all food groups except vegetables. Group 3 consumed more than 10 times of meats compared to Group 1. Group 3 had more dishes prepared by baking, deep-fryng, stir-frying, and pan-frying other two groups. Processed foods were used most frequently in Group 3. Other diet and related factors were analyzed also. These results showed that the amount of fat consumed by Korean households varies widely. Households with high fat energy intake had tendency to reside in the largy city, and to have heigher education level and more income than other groups. They eat less vegetables, use more cooking methods using oils, and use more processed foods. To ensure a proper intake of fat, there should be two separate ways of approach for high fat energy group and low fat energy group, since they are different in many ways.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.635-640
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• 1997

The oxidative stability of the potato chip prepared with canola oil fortified with antioxidnats was studied to explore the possibility of substituting it for imported frying fats and oils. BHT, BHA, TBHQ and silicone were added to the oil at a level of 0.02% and 10 ppm, respectively. Potato chip samples were prepared in a commercial scale and stored at $25.0{\pm}0.5^{\circ}C$ for 5 months. The oxidative stability of the extracted oils from potato chips during storage was estimated on the basis of some their physico-chemical changes, such as acid values, peroxide values, iodine values, ansidine values, fatty acid composition of the oils. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samlpes was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of canola oil+TBHQ (0.02%)+silicone (10 ppm) > canola oil+TBHQ (0.02%) > canola oil+BHA (0.02%)+silicone (10 ppm) > canola oil+BHT (0.02%)+silicone (10 ppm) > canola oil+BHA (0.02%) > canola oil+BHT (0.02%) > canola oil. The antioxidant effect of canola oil+TBHQ (0.02%)+silicone (10 ppm) was more salient than any other antioxidant used in the potato chip.