• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.23-28
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• 2011

The pine wood meal was ozonated in acidic water. A 91.3% of lignin and 13% of polysaccharides in pine wood meal were degraded with 180 min ozonation. The phenolic hydroxyl groups of lignin in ozonated wood meals were increased with ozonation time. The vanillin content in nitrobenzene oxidation products of lignin is decreased with 10 min. ozonation and it was slightly increased with ozonation time. The sugar composition of ozonated wood meals showed that the hemicellulose was more susceptible to ozonation than cellulose. The crystallinity of ozonated wood meal was increased.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.263-286
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• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.1
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• pp.33-38
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• 1990

Fifteen Landrace pigs were used to determine the effects of supplemental copper or kapok meal, or both on the characteristics of the depot fat. The pigs were allocated into five groups of 3 pigs each. The animals were fed diets as follows: (1) control diet 100%; (2) control diet plus 20 mg/kg copper; (3) control diet plus 200 mg/kg copper; (4) control diet plus 3% kapok meal; (5) control diet plus 200 mg/kg copper and 3% kapok meal. In addition, 100 mg/kg iron and 100 mg/kg zinc were supplemented to all the diets. The pigs were slaughtered at the same time after 8 weeks of feeding period at an average weight of 98.6 kg. The supplementation of 20 or 200 mg/kg dietary copper did not affect the fatty acid compositions, the iodine numbers, the melting points or the copper contents of the inner and outer layers of backfat and the perirenal fat from pigs. Supplementation of kapok meal significantly elevated the melting point, the content of C18:0 and the ratio of C18:0/C18:1 of the porcine fats and decreased the content of C16:1. There was no interaction noted between copper and kapok meal on the porcine fat characteristics. These results indicate that the swine diet supplemented up to 200 mg/kg copper with zinc and iron can be used in growing-finishing swine diets without affecting either porcine fat characteristics or hardening effect of kapok meal on porcine fat.

• Korean Journal of Environmental Agriculture
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• v.39 no.2
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• pp.89-94
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• 2020

BACKGROUND: Persistent organic contaminants such as dichlorodiphenyltrichloroethane (DDT) are often found in agricultural soils decades after it was banned in Korea. This study uses hemoglobin and hemoglobin-containing blood meal to reduce the residual DDT in soil. METHODS AND RESULTS: Hemoglobin or blood meal with or without hydrogen peroxide (H₂O₂) was mixed with the DDT-spiked soil prepared for this study, and samples were taken over 14 d-degradation period to measure the residual DDT concentrations. With only hemoglobin, DDT was completely removed after 14 d, while with both hemoglobin and H₂O₂, 73%, on average, removal was observed. Similarly, the blood meal removed 73% of DDT, but with H₂O₂, the DDT removal was only 39%. The lower DDT removal in the presence of H₂O₂ can be attributed to the adverse effects of reactive species. Hemoglobin was more effective than blood meal for DDT removal in a given time; however, with additional blood meal injection, complete DDT removal was achieved. CONCLUSION: Overall, this study shows that the blood meal that is used as a fertilizer can potentially be used to remove residual contaminants such as DDT in agricultural soil.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.895-902
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• 2012

This study was conducted to understand the Ramyun's selection attributes of Korean adults and examine differences in demographic characteristics and meal intake behavior among three groups of samples divided based on the Ramyun's selection attributes. Self-administered questionnaires were completed by 702 adults, and data were subjected to frequency analysis, chi-square analysis, factor analysis, reliability tests, cluster analysis, and discriminant analysis using SPSS. The results of the study were as follows. The Ramyun's selection attributes for Korean adults investigated were food quality (four variables), price (three variables), and company reliability (four variables). Cluster analysis resulted in the subjects being divided into three groups according to their Ramyun's selection attributes, a high-selection group, mid-selection group, and low-selection group. Three groups of samples classified by Ramyun's selection attributes differed based on demographic characteristics (gender and education level) and meal intake behavior (meal numbers, reason for meal, meal time, and meal size).

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.109-118
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• 2022

This study was undertaken to compare meal skipping, snacking, and weight perceptions between students on-campus living alone and off-campus living with parents, in an urban college in the United States. The self-report survey was completed by 219 college students (on-campus=100, off-campus=119) between April and May 2012. Two-thirds (67%) of the respondents skipped at least one meal in the past week, and most participants showed strong desires to lose weight despite their normal/under-weight status. Significant differences between the two groups were obtained for the reason to skip a meal and the type of snack consumed. Compared to on-campus students, significantly higher values were obtained for off-campus students for choosing 'no time to prepare' as a meal skipping reason for lunch and dinner, and 'sweets' as a preferred snack. In addition to the group comparison, multiple regression results indicate that the body mass index (BMI) positively correlates with meal skipping and snacking frequencies. Younger students and female students were determined to have a higher frequency of meal skipping and morning snacking. Future research is required to study the dietary factors associated with living arrangements, to help college students develop healthy eating habits.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.402-414
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• 2023

This study evaluated the consumers' demands and points of improvement for restaurant meal replacement through importance-performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.121-129
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• 2008

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.