• Journal of the Korean Home Economics Association
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• v.29 no.1
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.13-21
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• 1993

Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.265-274
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• 1991

To analyze wedding feast dishes of king and royal prince of Chosun Dynasty (1866, 1906), the author studied historic book Gare Dogam Euigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Dish materials used for wedding ceremony in the year of 1866 was same as that of the year 1749. 2. Dish materials used for wedding ceremony in the year of 1906 was quit different that of the year 1749. 3. Dish materials used for main table(연상(宴床)), second table(좌협상(左挾床)), third table(우협상(右挾床)), and fourth table(면협상(面挾床)) was the same as that of from the year 1651 till 1906. 4. Dish materials used for a small round table(초미(初味)), another table(이미(二味)), and the other table(삼미(三味)) was the same as that of from the year 1749 till 1906. 5. A large boiled beef(대선(大膳)) and a small boiled beef(소선(小膳)) were in the year 1819 and 1906.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• Applied Biological Chemistry
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• v.19 no.4
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• pp.183-188
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• 1976

In order to establish methods of potato processing for mixed cooking with rice as main dish, the size and shape of potato granules and favorable ratio of potato granules to rice for cooking were studied preliminary. As the results cylindrical shaped potato granule of around 6mm in diameter and $10{\sim}13mm$ in length are more favorable than rectangular shape for mixed cooking according to panel test. Mixed cooking of 30% of treated potato granules with rice is the most favorable in the point of palatability.

• International Journal of Naval Architecture and Ocean Engineering
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• v.8 no.5
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• pp.475-486
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• 2016

Four-rotor dish-shaped unmanned underwater vehicles (FRDS UUVs) are new type underwater vehicles. The main goal of this paper is to develop a quick method to optimize the design of hydraulic support landing platform for the new UUV. In this paper, the geometry configuration and instability type of the platform are defined. Computational investigations are carried out to study the hydrodynamic performance of the landing platform using the Computational Fluid Dynamics (CFD) method. Then, the response surface model of the optimization objective is established. The intelligent particle swarm optimization (PSO) is applied to finding the optimal solution. The result demonstrates that the stability of landing platform is significantly improved with the global objective index increasing from 1.045 to 1.158 (10.86% higher) after the optimization process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.406-414
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• 1996

This study was undertaken to evaluate estimated and analyzed contents of sodium and potassium in the salt-restricted diet using "Food exchange sheet fro control of protein, sodium and potassium" for renal disease patients. Average food intake per day in the salt-restricted diet was 2, 241.2$\pm$68.4g, and water content of meals per day was 2, 082.7$\pm$144.3g including 297.7$\pm$91.1g of metabolic water from protein, fat and carbohydrate. Fried food showed higher weight change than that of the other kinds of food during cooking. Estimated and analyzed content of sodium were 656.4$\pm$273.2mg, 675.7$\pm$195.3mg, respectively ; those of potassium were 2, 198.3$\pm$37.3mg, 2, 142.3$\pm$162.4mg, respectively. Fried squid showed the lowest content of analyzed sodium and potassium compared with the estimated contents. The highest content of sodium was honeyed juice with apple, whereas the highest content of potassium was Mulkimchi. There was also no significant differences between analyzed and estimated content of sodium, as in case of potassium(p<0.05). Side dish and main dish made great contribution to sodium contents and the side dish and dessert were major source for potassium.potassium.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.346-358
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• 2008

The purpose of this study is to find differences in dietary patterns through menu analysis by economic status. The data was obtained from the 1998 and 2001 National Health and Nutrition Survey of Korea. The main variables were economic status, sex, and area by urbanization. The economic status was classified into low, middle, high, and top classes using a poverty line based on the 1998 and 2001 minimum standard cost of living. The areas were divided into metropolis, small city, and rural areas. The dishes of 3 meals were classified into 29 categories by cooking method. The most frequent pattern was "rice + soup + kimchi". The frequency of this Korean basic dietary pattern was the lowest in the top income class and metropolis areas, while the highest in the low income class and rural areas. The frequency of Korean recommended dietary pattern, that is, "rice + soup or stew + kimchi + side dish" was the highest in the top income class. The metropolis group preferred side dishes using meat and a cooking method that saved time, but the rural group preferred side dishes using vegetables and cooking methods that take a longer time. In comparison of dietary pattern between male and female by economic status, the higher economic status, the male's dietary patterns showed more side dishes than those of female. But the main side dish was kimchi in male low class. Consequently, the major dietary pattern in Korea is rice-style, though the western pattern is increasing in the top income class, especially in metropolis areas. Therefore, to make a better dietary pattern, we should develop and spread low-priced recipes of various side dishes and teach financial skills such as ability to make a food budget for lower income classes. Also, we should emphasize the importance of the balance between meat and vegetables and traditional diet and western diet for the top income class, especially in the metropolis areas.