• 대한영양사협회학술지
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• 제13권1호
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• pp.61-72
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• 2007

In order to study milk preference and intake pattern of adolescents, the questionnaire survey was conducted with 929 middle and high school students residing in Chungnam cities through October and November 2004. Of the subjects, 56.3% liked milk or liked very much. They preferred chocolate and fruit-tasted milk to plain milk. Reasons for liking milk were for health and its taste, while the reasons of disliking were unpleasant smell and stomach upset. However those who disliked milk did like milk products such as ice-cream, yogurt or cheese. Of the students 35.1% drank milk 2 times or more a day, while 11.8% drank milk less than 2-3 times a month. As a whole they drank milk 8.6$\pm$6.7 times a week, of which 4.3$\pm$3.1 times for plain milk. Daily intake amount was estimated as 308$\pm$315mL. Middle-school students and boys drank more milk than high-school students and girls, respectively. Among the students 64.3% used to drink 1 cup of milk at a time, and 58.3% drank only milk without other foods. It was shown that 51.8% took milk school-serviced and their milk intake frequencies were higher than those of who were not given school milk service. Also milk intake frequencies was higher in students whose mother were housewives than in students whose mother had jobs. Milk preference, intake frequency, and one portion size showed significant and positive correlations each other. In conclusion, milk intake level of the subjects was insufficient and unpleasant smell and stomach upset were the main reasons which decreased milk preference and consumption. Students with low milk preference should be guided with how to drink milk deliciously, how to choose milk type and its products. It is also effective to go into school milk service and to provide milk at home anytime. As students like much fruit-tasted and chocolate milk, the milk processing industries should take their nutritional and health benefits into considerations importantly.

• 한국조리학회지
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• 제19권4호
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• pp.256-267
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• 2013

본 연구는 효율적인 HMR 판매촉진방법을 도출하고 실무에 적용한 효과를 확인하는 사례연구이다. 대형마트 HMR 제품에 대한 내점고객들의 욕구를 분석한 결과 다양한 메뉴(29.1%), 포장용기(23.6%), 가격(22%), 메뉴정보(14.2%), 그리고 음식의 질(11.0%) 순으로 나타났다. 주요 분석결과는 다음과 같다. 첫째, 패키지 개선 전(3,932,313원, 1일 평균 187,253원) 과 후(4,840,063 원, 1일 평균 230,479 원)의 매출은 유의한 차이가 나타났다. 둘째, 샐러드 제품의 정보 개선 전(4,627,508 원, 1일 평균 220,356 원) 과 후5,238,365 원, 1일 평균 249,446 원)의 매출은 유의한 차이가 나타났다. 본 연구의 시사점을 제시하면 다음과 같다. 이론적 시사점에서 본 연구는 내점고객을 대상으로 직접관찰, 면담, 그리고 설문지 등을 통해 HMR 제품의 판매촉진 방법을 확인하였다는 것이다. 실무적 시사점에서는 본 연구는 확인된 HMR 제품 판매촉진 방법인 패키지, 메뉴 정보, 그리고 다양한 메뉴를 대형마트 HMR 영업장에 적용해서 나타난 매출변화를 분석하여 판매촉진방법에 대한 효과를 측정한 것이다.

• 한국식품영양학회지
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• 제31권5호
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• pp.653-667
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• 2018

This study evaluated the quality characteristics, the presence of polyphenolic compounds, and radical scavenging activity of rice cooked along with various mixed grains (barley, black soybean, adzuki beans, foxtail millet, proso millet, sorghum, glutinous rice) by following two different cooking methods (normal and pressure cooker). The amylogram and water characteristics of mixed grains showed significant differences based on the presence of different types of mixed grains. The chromaticity, palatability characteristics, presence of phenol compounds, and radical scavenging activity of rice cooked along with different mixed grains showed significant differences according to the nature of mixed grains. Total polyphenol contents of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker were 4.46~5.16, 0.58~0.93 and 0.65~0.96 mg GAE/g, and total flavonoid contents were 250.74~548.89, 129.26~207.04 and $127.41{\sim}218.15{\mu}g\;CE/g$, respectively. The DPPH radical scavenging activity of before cooking, cooked-rice added to mixed grains cooked in the normal cooker and a pressure cooker was 79.25~181.61, 22.07~53.64 and 7.51~39.97 mg TE/100 g, and ABTS radical scavenging activity was 203.25~328.24, 47.28~84.94 and 58.27~99.51 mg TE/100 g, respectively. Accordingly, it is necessary to different combinations of mixed grains according to the cooking method at home and grain industry.

• 한국포장학회지
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• 제26권2호
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• pp.77-83
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• 2020

바이오매스가 포함된 발포구조체의 발포온도에 따른 SEM, 밀도, 공극률, 수분투과도 측정을 통해 특성 변화를 분석하였으며, 소비자가 해당 용기를 사용할 때의 열적 안정성을 확인하기 위해 MIL-STD규격에 따라 열충격 처리의 영향을 분석하였다. 측정 결과 발포온도가 증가할수록 대체로 기공의 크기는 증가하고 기공의 수는 감소하여 밀도는 통계적으로 유의한 차이가 없음을 확인하였다. 또한 공극률과 수분투과도 측정결과는 서로 다른 경향성을 보이고 있는데 이는 기공의 크기와 수, 기공 간의 구도가 변화하였기 때문인 것으로 사료되며, 이에 대한 추가적인 연구가 필요하다. 열충격 시험 결과, 열충격 반복횟수를 거듭할수록 기공의 크기가 감소하면서 밀도는 증가하고 공극률과 수분투과도는 감소하는 것을 확인할 수 있었다. 이는 시료에 고온을 가함으로써 시료가 연화되었고, 연화된 상태의 시료에 곧바로 저온을 가하여 시료가 수축되면서 기공의 크기와 구도가 변화하였기 때문인 것으로 판단된다. 하지만 밀도의 경우 통계적으로 유의한 차이가 없었으며 수분투과도의 경우 수치가 감소하는 경향을 확인할 수 있었으므로 해당 발포구조체로 제작된 HMR 용기는 열적 안정성이 있다고 판단할 수 있다.

• 대한지역사회영양학회지
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• 제7권6호
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• pp.781-793
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• 2002

This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N＝183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents＇ experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

• Journal of Nutrition and Health
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• 제9권1호
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• pp.51-59
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• 1976

This study was designed to find out passible correlations between the growth rate and daily food intakes of two hundreds E and Y kindergarden children in Seoul, Korea. The subjects adapted in this study were 5-year-old boys and girls and their physical growth index was calculated by means of body weight and height. Dietary survey was performed by recording all the foods taken at daily basis for six days. The results are summarized as follows: 1. Living circumstances of the subjects. a) In most cases, subjects had two to three brothers and sisters. b) About 39% of boys were brought up by cow's milk and 34%, by mined nourishment with mother's milk and cow's milk, while approximately 40% of the girls were brought up by mother's milk and 37%, by mixed one. Of the whole subjects, 70% were weaned at the age of $7{\sim}18$ months. c) Fruit juices were introduced to children at about 3 months old in 40% of the subjects. d) Approximately 60% of the children had their meals regularly and the rest of the subjects had irregularlity in their meal, mainly because of excess consumption of snacks. e) About $20{\sim}40%$ of total income of sampled families were spent for foods. f) The most favorate main dish was steamed rice, other favorate foods were beef and pickled cabages for boys, and ham and dried laver for girls. The least favorate foods for both sexes were oyster, shellfish and various vegetabes. Fruits, juice, milk, and ice cream are more popular snacks among children. 2. Nutrition survey a) Insufficient caloric intakes were shown in both sexes, comprising 90% of daily recommended dietary allowences for boys and only 75% for girls. Iron intake was strikengly low, reaching only 62% of R.D.A. for boys and 72% for girls. b) The total caloric intake was composed of CHO 62%, protein 18%, and fat 21% respectively. c) The consumption of animal protein comprises 55% of total protein intake. d) The cereal consumption was found to be the highest at the level of 43%. e) When the total caloric intake was divided into each meal and snack, snack took the highest part in any other meal. Each figure showed as follow; breakfast 21%, lunch 27%, supper 22% and Snack 30% for boys, and 23%, 22%, 25% and 30% for girls, respectively. 3. The result of statistical analysis. a) There was a significant relationship between the growth rate and the caloric intake of the subjects at the level of 0.050.01.

• 한국식품영양과학회지
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• 제26권3호
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• Journal of Nutrition and Health
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• 제9권2호
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• pp.40-53
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• 1976

This study was designed to comparse the metabolic effects of Korean diet pattern which contained all-polished rice and 70% polished rice, and to compare dietary restriction. The results were as follows. 1. Food intake survey to catch the Korean diet pattern The calory intake showed women took much more than men and farm village was higher than city, However, protein intake showed men were higher than women and decrease gradually from city, fishing village, and farm village. Calcium intake showed Seoul was the first rank of all, but was merely 70% of recommended quantities. Fe intake was greatly short especially in women and vitamin C also showed same situation. In the view of food group intake, grains and potatoes were 70.06%, vegetables and fruits 13.05%, meats fishes and beans 11.99%, respectivelly. Oil and fat intake showed lowest percentage as 0.77%. 2. Nutritional experiments albino rats have been fed for 7 weeks with three different diet: all-polished rice diet, 70% polished rice diet, and the standard diet for contral group. Dietary restriction were at 4 levels: 5% , 10%, 15%, 20% in 70% polished rice det. Body weight of 70% polished rice group gained value compare to all polished rice group. In the final organ weight all-polished rice group and 70% polished rice group and 70% polished rice group revealed similar results, but organ weight almost decreased dued to dietary restriction and statistical data showed significant differences between dietary restriction group and none-restriction group. In the femur length, 70% polished rice group was longer than all polished rice group but there was no significant differences. The nitrogen content of liver and muscle of 70% polished rice group was higher than all-polished rice group. Furthermone there was significant differences in the female (P<0.1). In the 10% restriction group(female) and 15% restriction group(male), nitrogen retention was higher than 0% restriction group. The other biochemical analysis such as liver lipid, serum cholesterol, glucose of urine, feces and serum were not revealed any significant differences. As a result of studying, it seems clear that 70% polished rice intake influenced much nourshment to white rat growth than all-porished rice intake, and there is no significant influence to animal growth and metabolic effect even if it was restricted $5{\sim}10%$ of diet.

• 한국식품영양과학회지
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• 제11권1호
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• pp.21-24
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• 1982

두부(豆腐) 제조시(製造時) 방류(放流)되는 soybean whey에 4%의 폐밀당(廢糖密) 및 0.5% ammonium acetate 를 첨가(添加)하여 Candida guilliermondii(KFCC 35120)를 배양(培養)하여 liter 당(當)8.1g의 건조균체(乾燥菌體)를 얻었으며 균체(菌體) 분석(分析) 결과(結果)는 다음과 같다. 1. 건조균체(乾燥菌體)는 회수화물(灰水化物) 39.3%, 단백질(蛋白質) 40.5%, 지질(脂質) 3.9%, 핵산(核酸) 9%, 회분(灰分) 6%를 함유(含有)하였다. 2. Amino acid 조성(組成)은 lysine 함량(含量)이 약(約) 10%이었고 glutamic acid가 18%로서 가장 높은 함량(含量)을 나타내었다.3. 지방함량(脂肪含量)은 C. guilliermondii가 대조(對照)의 S. cerevisiae 보다 $1.7{\sim}2.5$배(倍) 높은 함량(含量)을 나타내었으며 양균주(兩菌株)가 모두 whey 단독(單獨)으로 培養한 균체(菌體)가 廢糖蜜을 첨가(添加)한 것 보다 약(約) 2배(倍)의 높은 함량(含量)을 나타내었다. 균체(菌體)의 지방산(脂肪酸) 조성(組成)은 oleic acid가 48%로서 가장 높은 함량(含量)을 나타내었고, linoleic acid와 linolenic acid 함량(含量)이 각각(各各) 17% 및 4%로서 S. cerevisiae에 비(比)하여 각각(各各) 9배(倍)와 24배(倍)에 대(達)한 반면(反面)에 palmitic acid 함량(含量)은 약(約) 5.5%로서 S. cerevisiae에 비(比)하여 낮았다.

• 한국지역사회생활과학회지
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• 제17권1호
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• pp.141-154
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• 2006

The purpose of this study is to provide the information of the aged olds for which basic data are almost no available. The subjects were divided on the base of age 75. The elderly under 75 were named 'the young olds' and over 75 were 'the aged olds'. The aim of this research is to promote health and to improve nutrition, and the survey was made for health promotion behaviors, habits against health risk, dietary management status and diet intake. And it was conducted by 24 hr-recall method and analyzed by nutrients intake. 242 subjects were collected in 12 cities or counties in Gyeonggi Province and 20 elderly people (10 male and 10 female) were selected out of 1 village in each district. Questionnaire about health behavior and dietary management was carried out by interview method through regional home extension workers. Statistical analyses were made by SAS (version 8.1) and Chi-square tests and General Linear Models were used. Out of the subjects the aged olds over 75 was 31.9%, elementary school educated (93.5%), with spouse (40.3%), with adult children(28.6%), monthly living cost of 500-1,000 thousand won(40.3%). Mean age was 78.82 years compared with 69.75 years of the young olds. 46.8% of the aged olds used monthly pocket money over 1000 won and it was lower than 63.3% of the young olds. Only half of the aged olds had regular exercise of walking (77.8%) or with athletic equipment (17.8%). However, the young olds did more frequent walking (82.1 %) and less exercise with athletic equipment (4.8 %), which was significantly different. Kinds of disease were different with the young or the aged olds, as more proportion of cardiovascular disease(37.9%) for the young olds and joint lumbago neuralgia(41.6%) for the aged olds. Dietary management was good (3 meals per day: 93.4%, fixed mealtime: 72.4%, and regular amount: 79.9%). But there was significant difference in side dish varieties and kinds of snacks; for the aged olds only 8% had over 5 sorts (compared with 18.8% of the young olds) and the kinds of snacks were cookie, candy, juice, carbonated beverage for the aged olds (compared with noodle, milk, soybean-milk for young olds). The ratio of nutrients intake (energy, riboflavin and niacin) with RDA was significantly higher for the aged olds than that of the young olds. The surveyed subjects had no difficulties in Activities of Daily Living (ADL), but some of the aged olds had difficulties in Instrumental Activities of Daily Living (IADL) like housekeeping, using transportation, going shopping and making phone calls. These results suggest that low quality of life is linked with low economic status of the rural elderly and congregate meal at village hall would be required because of the lack of side dishes variety for the aged olds. And nutrition education program about good snacks and exercise practice would be needed for the aged olds. By operating nutrition education program the aged olds would enjoy better quality life maintaining or ameliorating IADL abilities.