• 한국식품조리과학회지
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• 제18권6호
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• pp.684-691
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• 2002

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were ‘don't have time’(39.4%), ‘don't know how to make Kimchi’(18.2%) and ‘don't eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were ‘less than 50g’(42.3%) or ‘50-100g’(29.8%). They are Kimchi because it was ‘delicious’(48.4%) or ‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored ‘moderate’ in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).

• 한국식품조리과학회지
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• 제5권2호
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• pp.91-97
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• 1989

강원도지역에 거주하는 만 13∼15세의 중학교 학생 866명을 대상으로 라면소비실태와 품질인자에 대하여 조사한 결과는 다음과 같았다. 1) 총 866명중 67%가 라면을 1주에 1회이상 섭취하고 있었으며 이들 대부분은 가정에서 저녁식사 또는 간식의 형태로 라면을 이용하고 있었다. 2) 라면을 먹는 주된 이유는 편의성과 맛때문인 것으로 나타났으며 라면을 선택할 때는 선전이나 광고에 의하여 이루어지고 있었다. 3) 라면을 먹을때 가장 중요시하는 인자는 국물의 맛이었으며 대체로 보통정도 굵기의 면발을 선호하고 있었다. 4) 면발의 조직감은 쫄깃쫄깃하고 꼬들꼬들한 것을 좋아했으며 흐물거리고 풀어진 면발은 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 그다음이 구수한 맛으로 나타났고 느끼한 맛과 짠맛은 싫어하는 것으로 나타났다. 5) 라면선택방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계가 있었다.

• 한국식품조리과학회지
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• 제4권2호
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• pp.81-86
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• 1988

강원도지역에 거주하는 10세에서 13세까지의 국민학교 아동 675명을 대상으로 라면의 소비실태와 품질인자에 대하여 조사한 결과는 다음과 같다. 1) 총 675명중 64%가 1주에 1회 이상 라면을 먹고 있으며 대부분이 식사대용으로 가정에서 먹고 있다. 라면을 먹는 이유로는 편의성과 맛 때문인 것이 주를 이루었고 대체로 선전 또는 광고에 의하여 라면을 선택하고 있었다. 2) 라면을 주 1회 이상 먹는 432명의 43.3%가 라면의 국물 맛을 중요시했으며 대체로 보통 굵기의 면발을 선호했다. 한편 면발의 조직감중 쫄깃쫄깃한 것을 가장 좋아했으며 꼬들꼬들한 것과 흐물흐물한 것을 가장 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 느끼한 맛과 짠맛을 싫어하는 경향으로 나타났다. 라면을 먹지 않는 이유와 라면선택 방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계를 나타내었다.

• 한국식생활문화학회지
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• 제13권3호
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• pp.207-214
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• 1998

This study was undertaken to assess eating habits and food consumption pattern of 365 adolescent girls in Kwangju area. Subjects were divided into 3 groups based on relative body weight as obesity index. Anthropometric data showed that mean height and weight were $161.9{\pm}19.0cm$ and $53.3{\pm}7.2kg$ respectively which are similar to those in the Korean Standard Growth data. Mean BMI and relative body weight were 20.50 and 97.1%. Age of menarche in the subjects significantly influenced the obesity index. Food habit score in the underweight group was significantly lower than that in the normal group at ${\alpha}=0.2$ level by multiple range test. Obesity was significantly associated with more frequent and irregular eating. It seems that students in the obese group were concerned on their body weight and tended to consume much vegetable. Obese group consumed more fruits, less butter and fruit juice compared to other groups. It might be suggested that more effective nutrition program might be developed and implemented to ensure good food habit of adolescent girls including obese as well as underweight group.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Journal of Nutrition and Health
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• 제39권1호
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• pp.50-57
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• 2006

The aim of this study was to evaluate the food and nutrient intakes in 5th to 8th grade school boys and girls. A total of 1,333 students were recruited from 1 elementary and 1 middle school, both located in Seoul. The data on food and nutrients intake were collected by 3-day food record. The food intake was calculated as the percentage of total energy intake according to 21 food subgroups. The consumption of noodles, and meat's products (including ham and sausage) groups were higher in 7th and 8th grade than 5th and 6th grade. On the other hand consumption of vegetables and milk & its products groups were lower in 7th and 8th grade. As results, calcium, riboflavin, and vitamin C intakes were lower in 7th and 8th grade students. Dietary patterns by cluster analysis resulted in $77\%$ of subjects with traditional pattern based rice and kimchi, and $23\%$ with modified pattern. All students regardless of grades showed high fat intake, above 20 percent energy intake from fat, and high cholesterol intakes. In conclusion, there was significant difference between 5th and 6th grade primary school students and 7th and 8th junior school students regarding food and nutrient intakes; It should be necessary to provide proper nutrient education and monitoring in order to establish good dietary profile.

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• 한국식품영양학회지
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• 제25권3호
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• pp.419-429
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• 2012

The purpose of this study was to assess the consumption patterns of Makoli and to provide age-specific suggestions to increase the popularity of newly developed products. The subjects of the study were 373 men and 329 women, and information was obtained by self-administered questionnaire in December of 2010. One major finding of the study was that regardless of gender, consumption of Makoli was correlated to age: older respondents drank more Makoli. Those in their thirties and older, especially women, drank Makoli at home with family. The reasons given for liking or disliking Makoli differed among age groups, but were the same between genders. More subjects in their twenties liked Makoli because of its distinctive taste, while more in their forties liked it for its cultural value. Subjects in their thirties disliked it because it caused headaches, while more in their forties complained of burping. Both genders in their twenties suggested that TV and internet advertisements may be the best strategy to increase the popularity of newly developed Makoli products, and women in their forties suggested promoting Makoli's health benefits. The low calorie content of new Makoli products appealed to women of all age groups and men in their twenties and thirties. Women in their forties were also attracted by Makoli's possible effect to alleviate constipation.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.201-206
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• 2002

Findings from European and American studies have indicated such health behaviors as smoking, drinking, lack of exercise, and insufficient intake of grains, fruits and vegetables as risk factors for hypertension. However, because dietary pattern and health behaviors of Korean differ from people of other countries, the risk factors for Koreans could be different. Therefore, the aim of this study was to identify food consumption patterns and health behavior characteristics of Korean hypertensive adults. Data on food consumptions and other health behaviors such as smoking, drinking, and exercise together with development of hypertension were collected from 597 persons aged 20 to 69 years in a local community. The first stage of analysis utilized cluster analysis to aggregate individuals into different health behavior and food consumption groups. Four health behavior groups were characterized by passive cluster, smoker cluster, fitness cluster and drinker cluster. Food consumption patterns of the subjects were also aggregated into 4 different clusters: dairy cluster, grain & vegetable cluster, fruit cluster, and fish & meat cluster. Then univariate analysis was followed to identify the variables associated with hypertension. The final stage of analysis was the identification of the relative importance of the variables selected from the univariate analysis on hypertension, using multiple logistic analysis. The results showed that heavy drinking was the most significant health behavior associated hypertension, which was similar to the findings in European and American studies. However, unlike the findings from foreign studies, grain and vegetable consumption appeared to be a risk factor for hypertension. A possible reason for the contradictory results between Korean and Western studies may be the dependence of Koreans on white rice as the major staple food, and/or the frequent consumption of salted vegetables, rather than fresh vegetables as is customary in Europe and America.

• 한국식품영양학회지
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• 제12권4호
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.