• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.187-197
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• 1993

The objectives of this study were to investigate university students' knowledge of traditional dishes and seasonal festive foods, and to estimate the level of consumption in Korea. The result of the study indicated that their level of knowledge of the seasonal festive foods was very low on as average. The reason was that, because each family prepared only one or two festive dishes on seasonal festival days, these students had few opportunity of being acquainted with other kinds of festive foods. In case of traditional foods university students ate some traditional foods. However, they age other kinds of traditional foods such as Jun-Gol and San-Juk less than once a month because of the difficulty in cooking these foods everyday. Finally, the students showed their intention to eat more traditional foods and festive foods if they can find these types of foods easily. The findings of this study suggested that, in order to increase the consumption of our traditional foods, it is necessary to encourage the establishment of many traditional food stores and to provide an easy access to these stores. Furthermore, every effort should be made to develop various kinds of food materials and easy recipes which can be used at home.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2004.10a
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• pp.97-100
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• 2004

It is now very important that we have to explore the excellency of Korean traditional foods and to hand down the taste of it to the next generations, because the shapes of the foods or the foods themselves are fading out on the ground that the western style of foods are spreading very widely. However, the realistic research about the foods are very slight and the data of the systemic investigation and excavation about the Korean traditional foods are very short. In addition to this, we are need to investigate, excavate, and accumulate the data for the foods when there are persons who has some experience about how to cook and know-how about the actual foods in order to prepare the international reservation for [an agreement of biological diversity], which was signed at Riu, Brazil. The research is done at the province of Chungchung from March to December, 2001. We observed the foods of the province, separating it into Chungchun-namdo and Chungchung-bukto. We collected the kinds of foods by the questionnaire or the field investigation, and we studied the historical evidence for them conferring the books about the foods( for instance, Whang, Hae-Sung and others). And we took the pictures on the process of making foods that the initiate experts are demonstrating. The kinds of traditional foods in Chung-buk were 158 foods, of which main dishes were 42 including Pyogo busutbap, and side dishes are 93 including Guysan-chu-tang, and preferences were 26 including Chik-bu-kku-mi, based on the conference books. However, our excavation and investigation shown that traditional foofs of Chung-buk were 95 kinds, of which main dishes were 18 including Keingsengi-ju, and side dishes were 44 including Jinip-kimchi, and preferences were 33 including Gamtto-gaetteok. However, the questionnaire shown that the kinds of traditional foods of Chung-nam were 342, of which main dishes were 53 including Kukijasun-bibim-bap, and side dishes were 202 including Kkokgeial-teonjang-kuk, and preferences were 90 including Hodu-kawja. However, our excavation and investigation shown that the traditional foods of Chung-nam were 90 kinds, of which main dishes were 8 including Ssuk-bap, and side dishes were 64 kinds including Hobak-geikukji, and preferences were 21 kinds including Yeohyangchia.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.624-632
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• 1997

This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)

• Nutrition Research and Practice
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• v.11 no.6
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• Journal of the Korean Home Economics Association
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• v.38 no.9
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• pp.107-118
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• 2000

This study was carried out to obtain the information concerning the behavior and underlying consciousness of housewives about the disposal of foods waste and to find out relationships among environmental variables. Data were obtained through questionnaires and interviews from 350 housewives in Ulsan area. Foods waste can be produced at every stage of cooking. It was found that the most amount of foods waste was produced at the preparation stage of cooking. The type of dishes which produces the most waste was chigas. About 49.4% of foods waste consisted of vegetables and fruits and 18.5% of that was fishes. The environmental concern related to foods waste disposal was relatively high among subjects and they were willing to accept foods waste reducing system if it is not too complicated to use and not too expensive. These results have demonstrated that menu planning before food preparation and buying cleaned and trimmed materials in the market should be highly recommended to reduce the foods waste. To improve the disposal behavior of foods waste, it is required that well programmed education for environmental conservation and the public facility for foods waste disposal.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.136-152
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• 2007

This study was carried out to survey the degree of the perception and necessity of wedding food prepared by housewives. The participants of the survey were 331 housewives lived in Busan and Kyungnam area. The findings could be summarized as follows: The housewives lived in Busan and Kyungnam area had evaluated the necessity of wedding foods, Paebaek foods or Yedan foods. The respondents of 36.6% answered that they will order wedding foods from specialists, whereas 28.7% said that they will prepare them by themselves. More than half of the respondents(56.2%) thought that current wedding foods were prodigal and have to be done in thrifty manner. Broadly 46.8% of the respondents considered that the ritual practices of wedding foods will decrease steadily. A conclusion was that lots of participants had a negative view of wedding foods and pointed out the necessity of developing them to reflect traditional wedding customs with economic costs.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.145-152
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• 1995

The purpose of this study was to investigate the conciousness of college students about Korean folk foods. Questionnaires were distributed to 400 students and answered by 289 in the college in Kyung-gi Do and Je-ju Do. The results were as follows: 1. 49.8% of the students had little knowledge about Korean folk foods, 36.7%, 12.8% and 0.7% of the subjects were answered'know little','know somewhat', and'know well', respectively. 2. This study revealed that 25.6% of students ate folk foods'on a journey', 21.1% of subjects did'normal times', and 20.4% of them did'festival days'. 3. Students answered that they ate folk foods 3 or 4 times in a year mostly at home. 4. 96.5% of the subjects thought that Korean folk foods had to be succeeded, but 64.0% of the students knew about Kang-won Do folk foods, 34.3% of them answered correctly about Seoul folk foods, and 40.1% of them did Che-ju Do folk foods, and only less than 20% of them had an expert knowledge on the other folk foods. 5. The percentage of getting a correct solution was higher in men than women, majoring in foods than non- food relation, and taking a lesson in Korean folk foods than no lessons.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.58-64
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• 2004

This study was performed to investigate the kinds of health food advertised and sold through media like printed matter, TV broadcasting or internet. It was found that fifty three percent of the health food was circulated through internet, 27% through printed matter, 9% through TV Broadcasting. When the health foods was classified, the proportion of special purpose nutritious foods was 36.1%, health aid foods 33.9%, uncooked powdered foods 18.5%, functional foods for health 4.9%, Ginseng products 3.9%, and tea 0.9%. The special purpose nutritious foods was composed of 59% of nutrition supplementary foods, 24% of dietary fiber foods, 9% of weaning foods, 7% of milk formula and 2% of HCA. Vegetable extracts occupied 21.1% of health aid foods, yeast 7.5%, mushroom extracts 7.0%, chitosan 6.2%, aloe 5.3%. Dried powdered type health food occupied the highest proportion. The other type were capsule(18.8%), tablet(18.1%), and liquid type(16.4%). When the health food was classified with health claim, the proportion of "nutrition supplementation" was the highest (23.9%), "diet" 14.9%, "ergogenic"(18.8%), "promoting bowel movement" 7.8%, "growth" 5.7%, "regulation of blood sugar" 4.5%, "improving of immunity"(2.4%) and anti-aging effect(2.4%).

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.60-70
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• 2001

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0% )and Korean festivals(40.8%). Festival foods were prepared in Sulnal( =New Year's Day), Chusok( =the Korean Thanksgiving Day), Daeborum( =the 15th of January by the lunar calendar), Dongji( =the winter solstice) and Tano( =the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.387-406
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• 2015

This study was to investigate consumers' recognition, knowledge and purchase attitude on genetically modified(GM) foods in Daejeon area. Data of 283 questionnaires were analyzed by using the SPSS(Ver. 17.0)program. Most of the subjects were women (91.9%), distributed 30's(41.7%) or 40's(31.8%), and graduated from university(41.3%). The kinds of GM foods that many subjects had known were soybean, corn, tomatoes and potatoes. The subjects answered that there were GM foods in supermarket items were 71%. Consumers' recognition on the safety of GM foods was 'somewhat anxious'(65.4%). After confirming which their purchasing item is GM foods, 'they will buy it case by case'(60.1%) or 'they will never buy it'(27.9%). The most reason of never buying GM foods was 'harmful to health'(82.3%). The first reliable information sources on GM foods were medical institutes and professionals. The knowledges about GM foods were significantly higher in 20's and 'less than 1year' of marriage duration than the other groups(p<0.05). On the purchase attitude of GM foods, the 20's responded favorably compared to other groups (p<0.01). Subjects' opinion on the necessity of development on GM foods tended to higher in 40's and 'less than 2 million won' of monthly income than the other groups. For the reason about necessity of it's development, 'nutritional, functionality and quality improvement' was 53.7%. In conclusion, many consumers regard that GM foods is not yet safe for health. Accordingly, government and research institutes should examine thoroughly and research continuously for the safety of GM foods. They must announce to consumers accurate information about GM foods.