• 동아시아식생활학회지
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• 제11권3호
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• pp.179-189
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• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• 한국식생활문화학회지
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• 제28권5호
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• 한국조리학회지
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• 제12권4호
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• pp.199-212
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• 2006

The objective of this study were to examine the consumption pattern and awareness of Kimchi, which is our traditional food, preference for Kimchi, and the way of quality improvement in order to understand the recognition about the position and importance of Kimchi. The results are as follows. As for the recognition about regional way of making Kimchi, it turned out that married women in Seoul and Daejeon don't know their own ways of making Kimchi, and those in Daejeon don't know it more than those in Seoul. The rate of using Kimchi made at home was higher in Daejeon than in Seoul, and the rate of using Kimchi in both ways turned out higher in Seoul than in Daejeon. The reason why they use home-made Kimchi was that they generally prefer their own specific tastes both in Seoul and in Daejeon. Daily Kimchi ingestion was higher in Daejeon than in Seoul. Besides, the recognition about the superiority of our traditional Kimchi turned out high both in Seoul and in Daejeon. The survey of preferring Kimchi taste has been found that well pickled and proper seasoned Kimchi were most preferred both in Seoul and in Daejeon. Preference rate of various kinds of Kimchi came in the following order: Baechu Kimchi, Mu Kimchi, Oisobaki, Pa-buchu Kimchi in the Seoul area while Baechu Kimchi, Mu Kimchi, Pa-buchu kimchi, Oisobaki in the Daejeon area. In general, a sort of Kimchi stew was most popular as a dish using Kimchi with 63.8% both in Seoul and in Daejeon. It has been found in Seoul as well as in Daejeon that Kimchi served at a restaurant was usually untasty in comparison with Kimchi at home. The rate of preferring Kimchi on the markets in Seoul and in Daejeon as a whole came in the following order: Baechu Kimchi, Chongkak Kimchi, Baek kimchi People thought both in Seoul and in Daejeon that materials and cleanness were top priority when choosing Kimchi on the market. According to the result as above, recognition rate of Kimchi in the Seoul and Daejeon areas was shown rather low. Consequently, a further detailed research on Kimchi is thought to be needed. As the recognition of Kimchi increases, Kimchi consumption will increase accordingly. In order to prevent adult diseases, I think we should increase the consumption of Korean traditional fermentation food including Kimchi by increasing recognition of importance of nutrition, function, superiority, and the role of fermentation of Kimchi.

• Nutrition Research and Practice
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• 제4권1호
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• pp.43-50
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• 2010

The aim of this study was to provide descriptive information on meal and snack patterns and to investigate snacks in relation to energy intake and food choice according to the meal patterns of employed people in Korea. 683 employed people (292 males, 391 females) were interviewed to collect one day dietary data by using 24-h dietary recall. A recorded day was divided into 3 meal and 3 snack periods by the respondent's criteria and the time of consumption. To analyze the eating pattern participants were divided as the more frequent snack eaters (MFSE) and the less frequent snack eaters (LFSE). They were also categorized into 6 groups according to the frequency of all eating occasions. The common meal pattern in nearly half of the subjects (47.6%) was composed of three meals plus one or two snacks per day. A trend of an increasing the number of snacks in between main meals emerges, although the conventional meal pattern is still retained in most employed Korean adults. Women, aged 30-39, and urban residents, had a higher number of being MFSE than LFSE. Increasing eating occasions was associated with higher energy, protein, and carbohydrate intakes, with the exception of fat intakes. 16.8% of the total daily energy intake came from snack consumption, while the 3 main meals contributed 83.2%. Energy and macronutrient intakes from snacks in the MFSE were significantly higher than the LFSE. Instant coffee was the most popular snack in the morning and afternoon, whereas heavy snacks and alcohol were more frequently consumed by both of the meal skipper groups ($\leq$2M+2,3S and $\leq$2M+0,1S) in the evening. In conclusion, meal pattern is changing to reflect an increase of more snacks between the three main meals. Meal and snack patterns may be markers for the energy and macronutrient intakes of employed people in Korea.

• Journal of Nutrition and Health
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• 제54권3호
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• pp.247-261
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• 2021

본 연구는 제6기 2015년도 국민건강영양조사 자료를 활용하여 만 19-64세 한국 성인의 주요 식사 패턴을 도출한 후, 식사 패턴과 인슐린 저항성 간의 상관성을 분석하기 위해 수행되었다. 그 결과는 다음과 같다. 대상자의 식사 패턴을 요인분석 방법으로 분석한 결과, 'Healthy Korean meal pattern', 'Western meal pattern', 'White rice, alcohol, meat pattern'으로 나타났다. 'Healthy Korean meal pattern' 점수가 높을수록 연령이 높게 나타났으며, 식사 패턴에 따른 영양소 섭취량 분석 결과, 'Healthy Korean meal pattern' 섭취 점수가 높을수록 총 에너지, 탄수화물, 단백질, 비타민 A, 비타민 C, 칼슘, 인, 철, 칼륨, 식이섬유의 섭취가 유의하게 증가하였으며 'Western meal pattern' 섭취 점수가 높을수록 총 에너지, 단백질, 지방, 콜레스테롤의 섭취가 유의하게 증가하였고, 'White rice, alcohol, meat pattern' 점수가 높을수록 총 에너지와 나트륨의 섭취는 유의하게 증가하였고, 탄수화물, 비타민 C, 칼슘, 인, 칼륨, 식이섬유의 섭취는 유의하게 감소하였다. 식사 패턴에 따른 인슐린 저항성의 위험도를 분석한 결과 'Healthy Korean meal pattern'과 'Western meal pattern'은 인슐린 저항성과 유의한 연관성을 보이지 않았고, 'White rice, alcohol, meat pattern'은 인슐린 저항성의 위험도와 양의 연관성을 보였다. 이상의 결과로부터 'White rice, alcohol, meat pattern'의 식사를 많이 할수록 인슐린 저항성의 위험도가 높아지는 것을 알 수 있었다. 본 연구는 단면연구라는 제한점이 있으므로 향후 식사 패턴과 인슐린 저항성의 상관성을 확인할 수 있는 전향적 코호트 등의 연구가 필요하다.

• Journal of Obesity & Metabolic Syndrome
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• 제27권4호
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• pp.254-261
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• 2018

Background: The most beneficial dietary pattern in managing metabolic syndrome (MetS) in the elderly has not been ascertained. The aim of this study is to classify dietary patterns and to examine associations between dietary pattern, MetS and body composition in elderly Koreans. Methods: This study was conducted among Koreans 65 years or older using data from the Korea National Health and Nutrition Examination Survey in 2009. A total of 1,567 study subjects were included. All statistical analyses were conducted using SPSS version 20.0 and dietary patterns were classified by cluster analysis. Results: There were three dietary patterns derived by cluster analysis in this study. We observed that most South Korean elderly still maintain a traditional dietary pattern. Dietary patterns were classified as balanced (31%), imbalanced (40%), or very imbalanced (30%), with the majority of subjects having an unbalanced diet pattern in which their total energy and nutrient intake was insufficient compared with the Dietary Reference Intake for Koreans. Those in the very imbalanced group had a ratio of macronutrients (carbohydrates:fats:protein) of 81.15:7.18:11.50 and a 54% higher likelihood of having hypertriglyceridemia (P=0.025) compared with those in the balanced group. Conclusion: The current findings indicate that the diets of South Korean elderly are nutritionally imbalanced, including high carbohydrate consumption, which confers a high risk hypertriglyceridemia. These findings highlight the effect of nutritional imbalance in elderly with MetS.

• 한국지역사회생활과학회지
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• 제12권2호
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• 대한가정학회지
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• 제18권4호
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• pp.65-73
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• 1980

The purpose of this study is ti find out a desirable way to stability and improvement of household economy by studying the changes of consumption level and consumption pattern of urban salary and wage earners' households during the years from 1970 to 1978. For this study, "Annual Report on the Family Income and Expenditure survey" (Published by the Bureau of Statistics, Economics Planning Board) has been used as basic material, and the methods of analysis used here are the time series analysis. We have gained the results as follows: 1) From 1970 to 198, the total income level increased at the rate of 416.2% in nominal price, but only 74.4% in reql price, while the total expenditure level showed 338.5% increase in nominal price, but its real increased proved only 418.2% in consideration of inflation. APC decreased from 95.1%(in 1970) to 80.7%(in 1978). 2) As for the expenditure pattern for the above mentioned nine years, the rate of food expenditure increased until 1975 under the price influence, but it trended to decease there after on . The rate of housing expenditure showed a gradual increase while that of fuel and light expenditure was on the decrease. The rate of clothing expenditure had been on the decease until 1974 but it began to increase gradually thereafter on. The trend of miscellaneous expenditures was irregularly up and down, educational expences being the first rank among them, Non-living expenditure had been constant until 1974 but it decreased a little after that. From the results it was found that the consumption level of the salary and wage earners' household in all cities from 1970 to 1978 was not practically improved because of rise in prices, nor was the Engel's coefficient and the rate of miscellaneous expenditure changed distinctively. However, as the successive decrease of APC suggests the possibility of economic development, we must try to put stress on economy in consumption and on encouraging. This will help run our household economy in safety and stability.

• Journal of Nutrition and Health
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• 제27권2호
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• pp.192-206
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• 1994

This study was conducted to find out the weak points of present Korean food composition table, so that to suggest the revision direction. Korean food composition table in Appendix of Recommended Dietary Allowances for Korean, 5th edition, was analyzed by comparing with 6 other food composition tables such as one other Korean food composition table, and those of Japan(two), U.S.A., East Asia and Near East. The content analysis was applied as the method of this study. As result, many drawbacks like classification of food components, etc. were pointed out. The best solution to improve these drawbacks in present food composition table is establishing on organization entirely in charge of food composition table. In this way the organization can carry out food analysis systematically and continuously. Then new food items can be added, old food items be eliminated based upon people's food consumption pattern change. Also we need to analyze our own foods consumed by our people instead of borrowing the other country's data.