• 제목/요약/키워드: home food

검색결과 2,516건 처리시간 0.026초

우리나라 국민의 비타민과 무기질 급원식품(I) -칼슘과 철분의 급원식품- (Food sources of vitamin and mineral for Korean people(I) -calcium and iron rich foods-)

  • 김영남;나현주;강희자
    • 한국가정과교육학회지
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    • 제12권2호
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    • pp.47-64
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    • 2000
  • The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

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전통음식의 현황에 관한 연구 (A Study on the Present State of Traditional Food)

  • 이영남;신민자;김복남
    • 한국식생활문화학회지
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    • 제6권1호
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    • pp.71-81
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    • 1991
  • This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

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주부취업과 가계소비지출 (Wife's Employment and Family Expenditures)

  • 양세정
    • 대한가정학회지
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    • 제36권1호
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    • pp.169-186
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    • 1998
  • The purpose of the study is to examine the effects of wife's employment to the family expenditures. The data used in the study was 28,329 husband-wife families taken from 1994 Expenditure Survey of Urban Families. The results showed that total expenditure for employed-wife families was 1,171,651won, which is more than 1,078,788won for non-employed-wife families. After controlling other income(total family income minus wife's income), employed-wife families spent more than non-employ-wife famillies for all expenditure categories. Also, when family income and other characteristics to be constant, expenditures of employed-wife families were more on food way from home, domestic services, public transportation, personal care services, and fees, but less on food at home, utilities, health care, and communication, compared to those of non-employed-wife families. Families with high-income-employed wife spent more on clothing services, but less on education, than those with non-employed-wife families.

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실천적 문제 중심의 고등학교 가정과 교육과정 개발에 관한 연구 -식생활 내용을 중심으로- (A Home Economics Curriculum Development for High School Students Based on Practical Problems Focusing on Food and Nutrition)

  • 유지연;신상옥
    • 한국가정과교육학회지
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    • 제9권1호
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    • pp.53-69
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    • 1997
  • The purpose of this study was to develop a Home Economics curriculum for high school students based on practical problems focusing on Food and Nutrition. This study developed practical-problem based approach to curriculum development. This curriculum provided a series of the objectives, contents, learning activities, and assessments. The objectives were divided into process objectives and content objectives. The objectives focused on three systems of action which were technical action, communicative action, and emancipatory action. The contents of this curriculum focused on three practical problems; 1) What should I do regarding my well-being\ulcorner ; 2) What should I do regarding my family’s well-being\ulcorner ; 3) What should I do regarding my society’s well-being\ulcorner The cooperative learning strategies were mainly used in this curriculum. Students were assessed through learning experiences and achievement.

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부부의 인적자본과 가계소비지출구조 (Human Capital and Consumption Structure in Husband-Wife Households)

  • 양세정;여윤경
    • 대한가정학회지
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    • 제38권8호
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    • pp.141-157
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    • 2000
  • The purpose of this study is to analyze the effects of husband-wife's human capital on household consumption structure. This study used the 1996 Expenditure Survey of Urban families from National Statistics Office. Of the samples, 62.36 percent of the households had the same educational attainment for husband and wife. The households with more educated couples tended to have more household income and more household expenditure. Regression analyses showed that the educational level of husband-wife was found to be a significant factor on most household expenditure categories after controlling other household characteristics. Specifically, significant and positive effects of the educational level of husband-wife were found on the expenditures for food at home, food away from home, housing, clothing, education, and transportation.

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식생활 기명.기구에 관한 연구 (A study on the kitchen utensils)

  • 정경예;이효지
    • 한국식생활문화학회지
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    • 제9권2호
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    • pp.119-124
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    • 1994
  • The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

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무떡의 재료배합비에 따른 Texture 특성 (Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients)

  • 이효지;김경진
    • 한국식품조리과학회지
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    • 제10권3호
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    • pp.242-248
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    • 1994
  • The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

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어머니의 영양지식 및 식습관과 국민학교 아동의 식품기호와의 관계에 관한 연구 (A Study on the Relationship between Nutrition Knowledge and Food Habit of Mothers and Food Preference and other Factors of their Elementary School Children.)

  • 정효숙
    • 대한가정학회지
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    • 제33권3호
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    • pp.207-223
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    • 1995
  • This survey was carried out to investigate the correlationship between the nutrition knowledge scores and food habit of the mothers and food preference and other factors of the 272 elementary school children in Masan. The results were summarized as follows : 1. Children's most favorite food was fruits, but they dislike spicy vegetables and some fermented foods. Preferences of the male children to food groups such as protein, calcium and carbohydrate were significantly higher than those of the female children. 2. The rate of the children who take between-meal snacks 2 o 3 times a day was high and those children who skip breakfast take snacks more often. They prefer to eat fruits, dairy products and cakes as their snacks. The body weight of the children who take snacks more frequently was rather lower. 3. As the mother's nutrition knowledge scores rise, so do those of food habit scores. The nutrition knowledge scores go up according to the education degree of the mothers, but the food habit scores seem to have little to do with their education degree. The nutrition knowledge scores of the working mothers were lower than those of the non-working mothers. 4. There was strong positive correlation between the food preference on the food group and those on the other food groups of the children. As the food habit scores of the mothers rise, the children prefer to take calcium and carbohydrate group. Those who take more fat showed higher body weight.

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祭需에 관한 문헌고찰 (A Study on Foods for the Ancestral Rites)

  • 이길표;김인옥
    • 대한가정학회지
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    • 제37권1호
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    • pp.133-143
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    • 1999
  • Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

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성남 지역 일부 초등학생의 청국장 섭취 실태 및 기호도 조사 (The Study on the Consumption and the Preference of Chungkukjang among Elementary School Children in Seongnam Area)

  • 목은경;박신인
    • 한국식품영양학회지
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    • 제21권2호
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    • pp.218-226
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    • 2008
  • This study examined the preference and consumption of chungkukjang among elementary school children in Seongnam, Korea. The subjects included 583 students(male 300, female 283) who were asked to fill out a questionnaire. The collected data were analyzed using the SAS package. The results showed that 91.9% of the female students, 91.6% of children from nuclear families, and 90.7% of children with stay-at-home mothers, consumed chungkukjang. Among the children who had eaten chungkukjang previously, most had consumed it at home, and 65.5% of the students responded that chungkukjang was tasty. The data also revealed that female students, children from nuclear families, and those with stay-at-home mothers had greater preference for chungkukjang than male students, children from extended families, and those with working mothers. When asked why they dislike chungkukjang, both male and female students who had eaten it responded because 'it smells bad' and that 'it is not tasty'. However, among the students who had never eaten it, the male students replied because 'it is not tasty'(33.3%) and that 'it is not eaten at home'(27.8%), and the primary responses of the female students were 'it is not eaten at home'(65.2%) and 'it is not tasty'(21.7%). However, the subjects who had tried chungkukjang previously answered that in the future they would like to have it more frequently, as compared to the subjects who had never eaten chungkukjang. Therefore, to increase knowledge and improve perceptions of chungkukjang foods, families should give children many opportunities to try them, and in return, children will consume chungkukjang foods with pride. Furthermore, it is important that society as well as mass media, which have great influence on children, show concern and offer support in promoting chungkukjang.