• Title/Summary/Keyword: home food

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

  • Lee, Young-Nam;Sin, Min-Ja;Kim, Bok-Nam
    • Journal of the Korean Society of Food Culture
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    • v.6 no.1
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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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Wife's Employment and Family Expenditures (주부취업과 가계소비지출)

  • 양세정
    • Journal of the Korean Home Economics Association
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    • v.36 no.1
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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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A Home Economics Curriculum Development for High School Students Based on Practical Problems Focusing on Food and Nutrition (실천적 문제 중심의 고등학교 가정과 교육과정 개발에 관한 연구 -식생활 내용을 중심으로-)

  • 유지연;신상옥
    • Journal of Korean Home Economics Education Association
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    • v.9 no.1
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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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Human Capital and Consumption Structure in Husband-Wife Households (부부의 인적자본과 가계소비지출구조)

  • 양세정;여윤경
    • Journal of the Korean Home Economics Association
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    • v.38 no.8
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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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A study on the kitchen utensils (식생활 기명.기구에 관한 연구)

  • Jung, Kyong-Ye;Lee, Hyo-Gee
    • Journal of the Korean Society of Food Culture
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    • v.9 no.2
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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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Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients (무떡의 재료배합비에 따른 Texture 특성)

  • Lee, Hyo-Gee;Kim, Kyoung-Jin
    • Korean journal of food and cookery science
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    • v.10 no.3
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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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A Study on the Relationship between Nutrition Knowledge and Food Habit of Mothers and Food Preference and other Factors of their Elementary School Children. (어머니의 영양지식 및 식습관과 국민학교 아동의 식품기호와의 관계에 관한 연구)

  • 정효숙
    • Journal of the Korean Home Economics Association
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    • v.33 no.3
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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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A Study on Foods for the Ancestral Rites (祭需에 관한 문헌고찰)

  • Lee, Kil-Pyo;Kim, In-Ok
    • Journal of the Korean Home Economics Association
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    • v.37 no.1
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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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