The aim of the study was to explore the current status as well as personal views, attitudes, and beliefs regarding daily meal consumption (DM) and food supplement use (FS) in conjunction with the improvement of health condition of the women. Eight focus group interviews were performed and the interview material was condensed systematically with the aim to extract core meanings related to DM, FS, and menopause-associated health. Participants were 40 in number and showed ages ranging from 45 and 60 years with various menopausal status. Current status and beliefs about DM, resources of purchase motivation of FS, types of FS that are currently used, and perceived effects and personal beliefs about FS are discussed. Theme content analysis revealed 3 themes for beliefs about DM, 5 themes for beliefs pertaining FS, and 4 themes for the association between DM and FS. Non-dietary factors such as positive mental attitude and exercise appeared to be also important to maintain good health. The bottom line message from this study may be that proper nutrition through daily meals is essential for good health, while food supplement are used merely to supplement the diet. Findings from this study may deepen our understanding of how women who translate their lifespan through "menopause" perceive the roles and meaning of DM and FS, suggesting health professionals need to monitor and evaluate DM and implement strategies targeting the improvement of daily meal quality of middle and older aged women.
BACKGROUND/OBJECTIVES: North Korean refugees (NKRs) in South Korea are a unique population as they must adapt in a new country with similar cultural traits but different social, political, and economic systems, but little research has been conducted on diet and nutrition in this population. This study examined food security, dietary behaviors, and nutrient intakes among adult NKRs living in South Korea and compared them to those of South Koreans. SUBJECTS/METHODS: The subjects were 139 adult NKRs (25 men, 114 women) living in the Seoul metropolitan area, and 417 age- and sex- matched South Korean controls (SKCs; 75 men, 342 women) selected from the Korea National Health and Nutrition Examination Survey (KNHANES). Food security and dietary behaviors (meal skipping, eating-out, meals with family, nutrition education and counseling, and nutrition label knowledge and utilization) were obtained using self-administered questionnaires. Nutrient intakes were assessed by 24-hr recall. The statistical analysis was performed using IBM SPSS ver. 23.0. RESULTS: In South Korea, food security had improved over the previous 12 months, but remained significantly poorer for NKR women than SKC women. Meal skipping was three times more frequent than for SKCs and eating-out was rare. Average energy intake was 1,509 kcal for NKR men and 1,344 kcal for NKR women, which was lower than those of SKCs (2,412 kcal and 1,789 kcal, respectively). Significantly more NKRs (men 24.0%, women 21.9%) showed simultaneously deficient intake in energy, calcium, iron, vitamin A, and riboflavin than SKCs (men 2.7% (P = 0.003), women 7.0% (P < 0.001)). NKR women had a significantly higher index of nutrient quality (INQ) for some nutrients than SK women. CONCLUSIONS: This study reports significant differences in food security, dietary behaviors, and nutrient intakes between NKRs and SKCs. Generally, NKRs reported lower intakes despite improved food security, but relatively good INQs across nutrients. Further research is needed to understand processes of food choice and consumption among NKRs to provide appropriate support aimed at improving diets.
This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.
Abouheif, M.A.;Al-Saiady, M.Y.;Kraidees, M.S.;Basemaeil, S.M.;Al-Suwaid, A.
Asian-Australasian Journal of Animal Sciences
/
제8권6호
/
pp.577-582
/
1995
Sixty ram lambs, weighting 23.5 kg, were randomly assigned in a $2{\times}3$ factorial arrangement of two dietary energy (high; 11.7 and low; 9.0 MJ ME/kg DM) and three levels of poultry offal meal supplementation (0, 5 and 10%). Lambs were fed ad libitum for 120-day before slaughter. At slaughter, half the lambs in each dietary treatment group were randomly selected for electrical stimulation of their undressed carcasses. The M. Biceps femoris pH and temperatures were monitored at 1, 3, 5, 8 and 24 h postmortem. At 24 h postmortem, the M. biceps femoris was removed from the fight side of each carcass and steaks were obtained for determination of Warner-Bratzler shear force, collagen content and collagen solubility. The results showed that temperature and pH values during the 24-h postmortem were consistently higher (p < .01) and lover (p < .01), respectively, for M. biceps femoris from lambs fed high energy diets than for those fed on low energy diets. Muscles from high energy fed lambs had lower (p < .01) shear force values and higher (p < .01) percent soluble collagen than for low energy fed lambs; total collagen content was not significantly influenced by dietary energy level. Increased the level of poultry offal meal supplementation in the diet to 10% was associated with concomitant increases (p < .01) in muscle tenderness and percent soluble collagen. Electrical stimulation (ES) of carcasses resulted in a lower shear force values for the M. biceps femoris than in non-stimulated carcasses (Non-ES); total collagen content and percent soluble collagen were not significantly affected by ES treatment.
Kim Myung Sik;Park Min Jung;Hwang Jung Gyu;Jo Soo Ho;Ko Mi Suk;Chung Jong Il
한국작물학회지
/
제49권5호
/
pp.419-422
/
2004
Soybean is a major source of protein meal in the world. Kunitz trypsin inhibitor (KTI) protein is responsible for the inferior nutritional quality of unheated or incompletely heated soybean meal. The objective of this research was to identify RAPD markers linked to KTI protein allele using bulked segregant analysis. Cultivar Jinpumkong2 (TiTi) was crossed with C242 (titi, absence of KTI protein) and F. seeds were planted. The $F_1$. plants were grown in the greenhouse to produce $F_2$ seeds. Each $F_2$ seed from $F_1$. plants was analysed electrophoretically to determine the presence of the KTI protein band. The present and absent bulks contained twenty individuals each, which were selected on the basis of the KTI protein electrophoresis, respectively. Total 94 $F_2$ individuals were constructed and 1,000 Operon random primers were used to identify RAPD primers linked to the Ti locus. The presence of KTI protein is dominant to the lack of a KTI protein and Kunitz trypsin inhibit protein band is controlled by a single locus. Four RAPD primers (OPAC12, OPAR15, OPO12, and OPC08) were linked to the Ti locus. RAPD primer OPO12 was linked to Ti locus, controlling kunitz trypsin inhibitor protein at a distance of 16.0 cM. This results may assist in study of developing fine map including Ti locus in soybean.
This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.
This study on satisfaction with school food service (FS) programs was conducted with 485 middle school students and 515 high school students based on FS management type. There were four types of FS management: independent-conventional (IC), independent-commissary (ICM), contract-conventional (CC), and contract-delivery (CD). About seventy percent of the students expressed satisfaction with the food quantity of the school lunches. But one third of the students, who felt the quantity was insufficient, cited the small size of the rice serving. Many high school students cited the small size of the side dishes as well as the rice serving. It is suggested that the meal quantity should be determined in consideration of the students' physical development. The satisfaction with FS sanitation was lower than that with the meal quality, eating environment, and environment of dining room with respect to all four types of FS management, and was lowest in the CD. It is suggested that FS sanitation should be managed more thoroughly for the students' safety, and that the school FS Committee should carefully monitor the sanitary management of the contract FS companies by means of a well-designed and monitored management system. Most of middle and high school students expected good taste and a diversity of foods in their school lunches. Food taste should be improved, and various food materials and cooking methods should be used for balanced nutrition and greater student satisfaction, particularly in contract FS types (CC and CD).
A survey was conducted to investigate the preferences of wedding reception food, food consumption and its nutrient density, and the factors that influence nutrient density, in order to obtain baseline data for the development of an educational program on dining out. Subjects included 105 male and female adults who attended a wedding ceremony and consumed wedding reception food in the Chungbuk area between August and September 2004 and interviewed using a questionnaire. 63.0% of the subjects responded that they over-ate at the reception. 20.5% reported that they skipped the meal before the reception. The respondents who skipped the meal had more calorie intakes (899kcal) than those who did not (800kcal). In food preferences, noodles (51.0%), watermelon (47.0%), rice cake (39.0%), sweet and sour pork (38.0%), potato noodles stir-fried with vegetables (37.0%), beef rib soup with cooked rice (37.0%), bulgogi (35.0%), braised beef ribs (35.0%), fried shrimp (32.0%) were higher percentages in order. People preferred grain, meat and fatty food to vegetables. Total calorie intake from the reception foods were 881 kcal for males, and 769kcal for females. In evaluation of nutrient density, the density of calcium, vitamin A, vitamin C and dietary fiber did not meet the standard of the recommended intake. Especially, vitamin C and dietary fiber were less than 50% of the recommended level. The main factors that influence the nutrient density were household incomes, occupations, marital status, and total fat consumed. In conclusion, an educational program should be developed and offered to improve their dietary quality.
The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.
This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.