• 동아시아식생활학회지
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• 제4권3호
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• 대한가정학회지
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• 제27권3호
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• 보건교육건강증진학회지
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• 제23권3호
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• pp.99-119
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• 2006

Objectives: This study intends to understand the difference within group of social support level and the effect of social support to health behaviors and health status of the elderly by selecting the old of local society as target. Methods: Data were obtained from self-administered questionnaire of 8,688 persons, older than 65 years, living in a community. We measured the sociodemographic characteristics, social support(family support, other support, quality of support), physical health state(subjective health status, number of chronic disease), physical function state(activities of daily living; ADL, instrumental activities of daily living; IADL), cognition state(mini-mental state examination-Korean; MMSE-K) and depression state(short form of geriatric depression scale; SGDS), health behaviors(smoking, drinking, exercise, eating habit). Univariate, multinominal logistic regression and covariance structure analysis were employed to analyze factors affecting on the social support of the elderly. Results: When considering the degree of social support by the sociodemographic characteristics of the older adults, the family support, other support and quality of support is better when the old is male, young, high education and self-reported living status is good and it has significance statistically. When considering the relation between social support and health status, the family support, other support and quality of support is better when the old's subjective and objective physical health status is good. The family support, other support and quality of support is better when the old's subjective health status is better. The other support and quality of support is better when the old's ADL(activities of daily living) and IADL(instrumental activities of daily living) are good. The family support, other support and quality of support is better when the old's cognitive function and depression state is better. When considering the relation between social support and health behaviors, in case of smoking and drinking, the quality of support, family support and other support is better when the old smokes and drinks rather than the old does not. In case of exercise and eating habit, the family support, other support and quality of support is better when the old exercises and eats regularly rather than the old does not. It has significance statistically. From the result of performing covariance structure analysis by structural equation modeling(SEM) with two endogenous variable(health behaviors and health status) and one exogenous variable(social support), factor loading of health status is 0.74 and factor loading of health behaviors is 0.05. The social support explains health status of 55.4% and health behaviors of 2.9%. Conclusions: This study has the meaning that it finds the difference of social support generating from inside of the group for the old residing in city and country and specifies the effect that the difference of social support influences to health status and health behaviors. From now on, in the development of health improvement strategy of the olds, it is necessary to approach from inclusive aspect while considering psychosocial factor such as social support and social economical factor as well as health status.

• 한국육종학회지
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• 제43권4호
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• pp.318-321
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• 2011

벼를 상온에서 이듬해 여름까지 저장 후 밥맛에 관여하는 주요 형질들을 분석한 결과는 밥맛에 관련된 주요 요인에서 품종간 차이를 나타내었다. 특히, '영호진미'는 동일한 수분조건에서 완전미율이 높고 싸라기 비율이 낮았으며, 단백질 함량이 낮고 밥의 윤기치도 높았다. 밥의 물리적 특성면에서 경도는 낮고 찰기가 높았다. 또한 보온밥솥에서 보관 후 황색도가 낮고, 갈변화가 적은 품종이었다. 식미 관능검정에서도 다른 품종보다 밥맛이 우수한 품종이었다.

• Human Ecology Research
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• 제53권4호
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• pp.425-432
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• 2015

This paper verifies the effect of the personal dietary habits on students' school lunch satisfaction and the effect of food related activities such as rural communities' experience and safe and nutrition education. Personal dietary habits (5-Likert scale), satisfaction of school lunch (5-Likert scale), and rural community experiences, are investigated. A survey from 10 middle schools in Gyeonggi-do was undertaken from September to October, 2014. Multi regression analysis and t -test are applied. This study applied factor analysis and derived three latent variables in order to know the latent variables of eating habits. Students with rural communities' experience are satisfied with school lunches more than those who have not experienced it. Further related education (such as eating habits, safe and organic food) have a positive effect on students' school lunch satisfaction. Appreciation for school lunch (p<.001) and eating breakfast (p<.01) are significant among the independent variables that included three latent variables, the taste of school lunch (p<.001), eating well all kinds of food (p <.001). The results shows that students with a balanced diet are more satisfied with school lunches. Personal eating habits and understanding food and agriculture are important factors to improve students' satisfaction about school lunch on top of the quality of food and facilities. Students with rural community experience show improved satisfaction and this experience can be a good way for students to understand food. Food related education (including farming) are recommended to raise student school lunch satisfaction.

• 한국축산식품학회지
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• 제37권6호
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• pp.873-883
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• 2017

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

• Applied Biological Chemistry
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• 제51권3호
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• pp.207-211
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• 2008

식미에서 차이를 보이는 고품벼와 팔공벼를 시료로하여 이들 쌀 배유에 함유되어 있는 지용성 물질들의 성분 특성과 식미치간의 상관성을 검정하고, 아울러 쌀가루 및 전분의 이화학적 특성과 지질성분 특성과의 연관성을 분석하였다 실험결과, 두 품종 쌀로부터 각각 배유에 함유되어 있는 전체 지방산들의 조성비는 두 품종간에 차이가 있으며 전분입자 내에서 아밀로오스와 복합체를 형성하는 것으로 알려져 있는 전분지질의 경우 고품이 팔공보다 불포화지방산의 함량비가 높았으며 식미와 연관성이 있을 가능성을 예상할 수 있었다. 식미가 좋은 고품은 식미가 나쁜 팔공에 비해서 스쿠알렌과 사이클로아테놀 함량이 높았고 곡류에 함유되어 있는 대표적인 식물성 스테롤류인 캠페스테롤, 스티그마스테롤, 시토스테를 등은 비슷한 함량을 보였다 또한 식미특성을 반영하는 지표라 할 수 있는 호화특성에서 고품은 팔공보다 쌀가루 및 전분의 호화개시온도가 낮았고 수화 초기 온도에서 쌀가루의 팽윤력이 높게 나타내어 쌀에 소량 함유된 지용성 성분들이 호화특성에 관여하고 있음을 알 수 있었다.

• 한국육종학회지
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• 제42권3호
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• pp.212-217
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• 2010

A new waxy corn hybrid 'Daedukchal 1' was developed from single cross between CNU 504 and CNU 2396 at Chungnam National University in 2007. Inbred CNU 504 used as a seed parent and inbred CNU 2396 as a pollen parent were collected throughout domestic regions. Tasseling date of this hybrid was seven days later than that of check hybrid, 'Chalok 1'. 'Daedukchal 1' was 19.7 cm in ear length and 4.5 cm in ear diameter. On yield trial, ear length of this hybrid was increased 29.7% compared with a check hybrid, 'Chalok 1'. 'Daedukchal 1' had white kernels and good eating quality due to high sugar content and thinner pericarp. The ratio of kernel set length/ear length was similar to 'Chalok 1'. It is moderately resistant to southern leaf blight and northern leaf blight but susceptible to corn borer. The yields of 'Daedukchal 1' in fresh ear weight and in number of fresh ear were 16% and 8%, respectively, higher than those of a check hybrid in regional yield trials for two years. Seed production for this hybrid was better because of the consistency of tasseling dates.

• 대한치과기공학회지
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• 제29권1호
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• pp.103-119
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• 2007

The survey on dental health condition and eating habit of local residents in Daegu and Kyungbuk had been conducted. Through the analysis of influence of dental health condition on eating habit I could get the following result. The number of subjects of survey is 630. The period of survey is from June 2006 to September 2006. 1. General quality of subjects is that forty-four point four percent of subjects are male and fiftyfive pointsix percent are female. The age of thirty point one percent of subjects is between 20 and 29. Fifty-six point two percent of subjects are married. Fifty-one point four percent of subjects have above bachelor degree. Monthly income of forty-four point eight percent of subjects is less than one million won. Twenty-four point four percent of subjects are students. Fifty-five point seven percent of subjects are living in big cities. 2. Forty-seven point seven percent of male and fifty-one point eight percent of female answered their subjective dental health condition is bad. Marital status, age and academic background have relationship with answer. Forty-three point nine percent of married subjects and forty-one point five percent of divorced or bereaved subjects said they have bad dental health condition. The older he is or the lower academic background he has subjects think they have bad dental health condition. Forty-seven point four percent of non-educated subjects answered their dental health condition is bad. Forty-six percent of self-employed subjects and subjects who live in the country have tendency to think their dental health condition is bad. 3. About eating habit knowledge, male's knowledge of 2.03$\pm$0.20 is lower than female's of 2.08$\pm$0.21. This shows there is statistically significant difference(p<0.01). 4. There is significant relationship between subjective dental health condition and health condition of subjective. This means subject who has better health condition has also better dental health condition(37.5%). About subjective dental health condition, subject who eats restoratives has worse dental health condition. This shows there is a relationship between dental health condition and eating restoratives(p=0.004) and subject who works out steadily has better dental condition. 5. About relation between dental health condition and eating habit, subject who eats vegetables has worse dental health condition by fifty point seven percent. As cross tabulation result, p-value is 0.002. In level of significance of 0.05, there is statistically significant difference in eating habit. 6. It seems that eating habit has an effect on marital status, age, academic background, income and also on dental prosthetic treatment situation. Many subjects think their dental health condition is bad. About eating habit, subjects who eat meat have better dental health condition. Subjects who drink green tea and fruit juice has better dental health condition than who drink coffee and Balanced diet is good for dental health condition. As eating habit is important for developing dental health, government should make a proper program. Dental health education program especially for elderly, low-eduacted, residents in the country and poor people should be developed. Government, dental health organization, dental health specialist, associated research institution and people work in the press should be concerned and devote to improve quality of life. Primary prevention education will help for dental health.

• Nutrition Research and Practice
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• 제13권6호
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.