• 제목/요약/키워드: dietary life pattern

검색결과 140건 처리시간 0.033초

베이커리 제품의 구매 성향 및 영향 요인과 브랜드 이미지가 소비자 구매력에 미치는 영향 - 서울 지역을 중심으로 - (Purchasing Patterns and Influential Factors for Bakery Products and Effects of Brand Image on Consumers' Purchasing Power - Focused on Customers in Seoul -)

  • 나성주;황성연;강근옥
    • 동아시아식생활학회지
    • /
    • 제21권3호
    • /
    • pp.429-437
    • /
    • 2011
  • This study evaluated on the purchasing patterns for bakery products and the effects of brand image on consumers' purchasing power while living in the Seoul area. The questionnaires developed for this study were distributed to 400 males and females aged 20 and older. A total of 385 questionnaires were used for analysis (96.0%) and the statistical analysis, descriptive analysis, and $x^2$-test were completed using SPSS (version 14.0) software. When purchasing bakery products, 'taste' (59.7%) was most important followed by 'shape and size' (13.2%), 'ingredients' (11.7%), 'price' (7.5%), 'expiration date' (5.2%). 'origin of ingredients' (2.1%), and 'packaging' (0.5%). Subject showed significant differences in their purchase of bakery products based on characteristics including 'age' (p<0.05), 'occupation' (p<0.01), 'type of family' (p<0.01), and 'income' (p<0.1) The most influential factor in purchasing bakery products was 'material' (score=3.73), followed by 'name value' (score=3.56). Brand image of bakery had an effect on bakery products as 'present' (score=3.83), 'sanitation' (score=3.58). And, the most high respondent in basis of deciding brand image consumer's was 'clean and nice interior'(53.1%), followed by 'high quality ingredients and packaging'(23.7%).

뽕잎분말 첨가 절편 섭취가 남자 대학생의 혈청 지질 수준에 미친 효과 (The Effects of Mulberry Leaf-Jeolpyun on the Serum Lipid Level in Male University Students)

  • 김애정;김명희;김성수;곽한병
    • 동아시아식생활학회지
    • /
    • 제10권5호
    • /
    • pp.387-393
    • /
    • 2000
  • Recently, it appears to have a trend of adult having weight increase in Korea. The number of obese people is increasing in Korea due to the changes of meal pattern and the lack of physical activities. Currently, obesity is the prevalent health problem in the world. The purpose of this study was to investigate the effect of mulberry leaf-Jeolpyun on the serum lipids of overweighted male university students. After 3 days of education and adaptation on this study, twenty male university students with 20.9yrs old average were fed a uniformed dormitory foodservice, and they ate constant amount of 9% mulberry leaves added-rice cake, Jeolpyun(100g) instead of boiled rice(l00g) , on each meal. Experiment was conducted during 14 days period. All meals were provided promptly. and the subejects were required to have breakfast, lunch, and dinner on weekdays. Mean height, weight, and BMI were 176.55cm, 90.OOkg, and 28.73, respectively. Although it was not very significant, body weight of the subjects appeared to be reduced after consuming the 100g substitute diet of mulberry leaf-Jeolpyun. Daily energy Intake of the subjects was 2,360.6kcal, which represents 94% of the Korean RDA. The ratio of energy obtained from carbohydrate, protein, and fat was 55: 17'27 As compared with the Korean RDA, 65 : 15 20, carbohydrate consumption was decreased but protein and fat consumption was a little bit increased. The ratio of animal-protein source was 58%, and animal-fat intake was 42%. Triglyceride concentrations decreased. but HDL-cholesterol was in the reversed manner The concentrations of HDL-cholesterol increased significantly after the 2wk-lOOg subtitute diet of mulberry leaf-Jeolpyun (p<0.05) . However, there were no significant differences in total cholesterol and LDL-cholesterol con concentrations .

  • PDF

대구지역 직장인의 아침식사 현황 - 생산직과 사무직의 비교 - (A Survey on Breakfast of Workers in Daegu Area)

  • 조성희;장정희;하태열;이경순;김미경;서정숙
    • 대한지역사회영양학회지
    • /
    • 제9권6호
    • /
    • pp.673-682
    • /
    • 2004
  • Breakfast is an important factor for health status of people. This study was carried out to investigate the dietary life related to breakfast of workers and to develope some nutritional convenient diets for the workers. The collected data were consisted of items about general characteristics of the subjects, breakfast pattern, factors affecting on breakfast and opinions on convenient foods. The subjects were classified into labor workers (n=202) and office workers (n=227) aged from twenties to fifties. The rate of skipping breakfast in workers was $31.5\%$ and higher according to the increase of age. Their favorite style of breakfast was mostly Korean traditional diets, but only $38.1\%$ of the subjects had cooked rice as breakfast. The main reason for skipping breakfast was that they had no time for it. But $65.4\%$ of total workers had experiences of using convenience diets. They had these kinds of diets because of convenience. These results suggest that recipe development of convenient breakfast is very important for the good dietary life of the workers.

진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 정일진찬의 상차림에 대한 고찰 (A Study on the Main Party Feast Dishes in Jin Chan Eui Gue(1887))

  • 김상보;이성우;박혜원;한복진;황혜성;한복려
    • 동아시아식생활학회지
    • /
    • 제1권1호
    • /
    • pp.53-75
    • /
    • 1991
  • To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

  • PDF

성인병의 예방과 치료를 위한 영양과 운동처방 II. 고혈압과 동맥경화에 미치는 영향 (Exercise Prescription and Dietary Modification for Prevention and Treatment of Chronic Degenerative Disease II. On Arteriosclerosis and Hypertension)

  • 백영호
    • 생명과학회지
    • /
    • 제9권2호
    • /
    • pp.231-240
    • /
    • 1999
  • 규칙적인 운동은 혈압을 낮춰주고 체중조절과 스트레스 해소에도 도움을 주기 때문에 협심증이나 심근경색과 같은 관상동맥질환을 예방하는데 효과가 있다. 동맥경화증을 촉진시키는 위험인자로는 고혈압, 고지혈증, 당뇨병, 비만, 지나친 흡연, 운동부족 등을 들 수 있으며, 동맥경화의 진행은 어려서부터 시작되어 연령의 증가와 어불어심해진다. 특히, 여자보다 남자에게서 더 심하다. 동맥경화증 위험인자가 있는 사람의 경우 식습관과 생활양식, 그리고 운동처방으로 동맥경화성 질환을 예방하는 것이 중요하다. 식이섬유는 체내에서 소화관의 운동을 촉진하여 장관내 체류기간을 단축시키며 콜레스테롤의 흡수를 저해하여 비만, 고지혈증, 동맥경화 및 대장암 등을 예방할 수 있다. 각종 채소류와 해조류는 불포화지방산이 다량으로 함유된 식품으로서 장내에서 콜레스테롤 흡수를 방해하는 역할을 한다. 또한 식물성 기름에 함유되어 있는 필수지방산과 불포화지방은 콜레스테롤의 대사를 촉진하는 반면 흡수를 방해하며, 과일류에는 수용성 식물섬유인 팩틴이 함유되어 있어 체내의 콜레스테롤치를 떨어뜨린다. 콜레스테롤 및 포화지방산이 적고 불포화지방산이 많은 음식을 섭취하도록 하며 식이요법만으로도 콜레스테롤치를 10~15% 감소시킬 수 있다. 운동과 식이를 병행하여 운동을 지속적으로 장기간 할 때 효과가 매우 크다. 운동은 유산소성 운동으로서 운동강도는 HRmax의 60~80$\%$ $Vo_2$ max 50~70$\%$), 운동시간은 15~60분/day, 운동빈도는 3-6회/week가 바람직하다. 특히 심한 고혈압의 경우에는 환자의 상태에 따른 운동처방의 배려가 있어야 되며, 의사와 상의하여 전문적인 처방이 필요하다. 확인되었다.H, ENO1, ADH1 promoter 순으로 나타났지만, 초기 포도당 농도가 높을 때나 에탄을 생산이 심각한 유가식 배양에서는 ENO1 promoter가 inulinase의 구성적 발현ㆍ생산에 더 적합할 것으로 사료된다.라서 체중조절을 위해서는 식이제한 보다는 자유로운 식이 섭취의 방법을 통해 더 많은 운동기간을 가지고 운동을 한다면 체중조절은 물론 근육 대사를 원활히 하여 건강한 생활을 할 수 있으리라 기대한다.공정에서 매우 효과적으로 이용될 수 있을 것으로 판단된다.게 기여하리라고 전망된다.

  • PDF

한국 일부지역 성인의 건강행위이행에 관한 연구 (The Study on Health Behavior among Korean Adults)

  • 김애경
    • 대한간호학회지
    • /
    • 제28권4호
    • /
    • pp.931-940
    • /
    • 1998
  • This study was done to describe health behavior and determine affecting factors in Korean adults, based on the Health Behavior Assessment tool. The subjects were sample of 298 adults from five cities. The instrument for this study were Health Behavior Assessment tool (30 items, 4 scale). Frequency, percentage, t-test, ANOVA, cluster analysis with SPSS program were used to analyze the data. The results of the study are as follows ; 1) The average item score for health behavior was 2.56, the highest score on the subscale was limitation of liking(M=3.16), followed by stress management (M=2.98), nutrition(M=2.82), energy conservation (M=2.67). 2) A significant difference between age, sex, perception of health, and health behavior were found. 3) Pattern of health behavior among Korean adults focused on stress management in order to obtain emotional stability, and balance and harmony in dietary life, and energy conservation. Patterns of health behavior in Korean adults is unique in each individual. Therefore nursing intervention skill for health promotion have to be developed based on the health behavior in each individual.

  • PDF

전통 한국 식이의 비교 영양학 (Comparative Nutrition of Traditional Korean Diet)

  • 백희영
    • 한국건강관리협회지
    • /
    • 제3권1호
    • /
    • pp.84-96
    • /
    • 2005
  • Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

  • PDF

A Survey for Health-related Factors of Middle School Students in Daejeon

  • Son, Chang-Gue
    • 대한한의학회지
    • /
    • 제31권3호
    • /
    • pp.28-33
    • /
    • 2010
  • Objective: To investigate the situation of health-related main factors of Korean middle school adolescents. Methods: Data were collected via a self-reporting questionnaire from 2,254 students (650 boys and 1,604 girls), and their sleeping, exercise, dietary pattern, stress, physical problems, and taking of food supplements were analyzed. Results: Korean middle school students sleep about 7 hours per day, and they exercise less than 4 hours per week. Around 13% of the students skip breakfast nearly every day. 35% of the students were under severe stress, and 38% have reported at least one symptom of physical distresses including gastrointestinal disorders or headaches. 31% of the students took a functional supplement, especially one with vitamins as the most favored one, and ginseng and herbal drugs coming second and third. Conclusion: This result first reports a general feature of health-associated factors in middle school students. This study in the future will be basic information to develop medical supports for adolescents using traditional Korean medicine.

주부들의 떡에 대한 인식 및 섭취실태에 관한 연구 (A Study on the Housewives Cognition and Consumption Pattern of Korean Rice Cake)

  • 강근옥;이현자
    • 한국식품조리과학회지
    • /
    • 제16권6호
    • /
    • pp.505-510
    • /
    • 2000
  • The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.

  • PDF

Supplementation of Either Conjugated Linoleic Acid or γ-linolenic Acid with or without Carnitine to Pig Diet Affect Flavor of Pork and Neutrophil Phagocytosis

  • Lee, Jun-Yeob;Cha, Keun-Hwan;Chae, Byong-Jo;Ohh, Sang-Jip
    • Journal of Animal Science and Technology
    • /
    • 제53권3호
    • /
    • pp.237-252
    • /
    • 2011
  • In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis.