• The Korean Journal of Food And Nutrition
• /
• v.28 no.2
• /
• pp.269-280
• /
• 2015

The purpose of this study was to investigate the dietary habits, health status, and nutrients status of male college students in Seoul according to vegetarian habits. The heights of lacto-ovo vegetarian and non-vegetarian students were not significantly different. However, body weight was significantly higher in the non-vegetarians. The lacto-ovo-vegetarians were vegetarians for religious reasons, and indicated 86.0% satisfaction with their meals. However, the lacto-ovo vegetarian and non-vegetarians showed concerns about low nutrient intakes. Lacto-ovo vegetarians displayed a higher proportion of meal regularity and daily breakfast as compared to non-vegetarians. In addition, their favorite food when eating out was Korean food. Lacto-ovo vegetarians showed higher intakes of milk or other dairy products (yogurt, etc.), vegetables, and fruit, as well as more regular eating habits. In contrast, the non-vegetarians showed higher intakes of high-protein foods (eggs, beans, tofu, etc.) and fatty foods. Lacto-ovo vegetarians showed lower intakes of total energy, as well as vitamins $B_2$, $B_6$, and niacin. Non-vegetarians showed in sufficient dietary fiber intake. In conclusion, lacto-ovo-vegetarians need a meal plan to consider the intake of other nutrients, while non-vegetarians should try to prevent the occurrence of health problems due to excessive intake of nutrients.

• Korean Journal of Heritage: History & Science
• /
• v.47 no.3
• /
• pp.24-41
• /
• 2014

Since the celadons excavated from the Son-gok 2-ri 4th kiln site are located in the Beopcheon temple site and at close range, the similarity to the celadons excavated from the Beopcheon temple site is being raised. Thus, this study examined the correlation using a natural-scientific method. In this study, historical ceramic properties of total 19 celadons were examined and they were scientifically analyzed. First of all, according to the scientific analysis, chemical compositions of celadon clay showed a dispersed distribution at RO2 3.79-7.77mole and RO+R2O 0.33-0.49mole. When the microstructure was analyzed, most celadons excavated from the Beopcheon temple site, Wonju, which are estimated to be used in real life, had a favorable state, and some celadons from the Son-gok 2-ri 4th kiln site were found not to be glazed and sintered properly. When analyzing body crystalline phases of the celadons using the XRD method, quartz and mullite were extracted from all of the samples. And corundum was extracted from sg4 sample. Though firing temperature of each sample was different, they were mostly fired to temperatures between 1150 and $1200^{\circ}C$ and some of them experienced a low temperature of $1100^{\circ}C$ or a high temperature above $1200^{\circ}C$. Various chemical compositions and producing techniques were observed in the celadons from the Beopcheon temple site and Son-gok 2-ri 4th kiln site and it is hard to assure that the Son-gok 2-ri 4th kiln site was the production kiln site of the celadons used in the Beopcheon temple site. But according to the analysis of rare earth elements, some of the celadons from the Beopcheon temple site and Son-gok 2-ri 4th kiln site displayed a distribution pattern with certain regularity and this implies there is a possibility that the raw materials used in producing the ceramics might have come from the same origin. From the perspective of ceramic history, the celadons excavated from the Beopcheon temple site and Son-gok 2-ri 4th kiln site were produced using the same molding and sintering technique. Also, it is estimated that they were produced in the 12th or 13th century, judging from the overall shapes and patterns of the celadons.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.3
• /
• pp.323-328
• /
• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).