• 대한지역사회영양학회지
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• 제23권2호
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• 한국식품영양학회지
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• 제29권5호
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• pp.692-697
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• 2016

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

• 한국식품과학회지
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• 제36권5호
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• pp.765-772
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• 2004

RS 함량이 가장 높은 볶은 일품 멥쌀가루를 사용하여 DSC로 호화온도를 측정하여 타락죽의 가열조건을 설정하였다. 이로부터 설정된 가열조건을 이용하여 타락죽의 differential scanning calorimetry(DSC) 특성과 X선회절도에 의한 결정성, 효소 저항전분(enzyme-resistant starch, RS) 함량과 in vitro 전분분해율(IVSD) 그리고 아미노산 조성과 in vitro 단백질 분해율(IVPD)에 대한 가열온도와 시간의 영향을 측정한 결과는 다음과 같다. 가열조건을 달리한 타락죽은 $185^{\circ}C$에서 25분 볶은 일품 멥쌀가루를 사용하여 50, 56.5, 64 그리고 $69^{\circ}C$에서 각각 30과 60분, 60과 120분, 120과 240분, 240과 300분 가열하여 제조하였고, 재래식으로 10분간 끓여서 만든 타락죽을 대조구로 하였다. DSC로 측정한 결과 50와 $56.5^{\circ}C$에서 가열한 타락죽은 $63.7-125.2^{\circ}C$의 온도범위에서 두개의 열전이를 나타내었는데, 이들은 각각 아밀로펙틴의 용융$(63.7-73.8^{\circ}C)$과 AM-lipid 복합체의 용융$(97.7-125.2^{\circ}C)$에 해당한다. 반면, 가열온도 64와$69^{\circ}C$에서는 $96.9-127.6^{\circ}C$에서 AM-lipid 복합체 용융을 위한 한 개의 열전이를 나타내었다. 또한 AM-lipid복합체 열전이를 위한 용융엔탈피는 가열조건에 따라서 대조구의 14.22J/g보다 낮은 것으로 나타나 대조구에서 AM-lipid 복합체 형성이 가장 많은 것으로 생각된다. X선회절도에 의하면 타락죽은 가열온도 50와 $56.5^{\circ}C$에서는 일부 회절각도에서 피크가 잔존하였다. 타락죽의 RS함량은 가열온도가 증가할수록 50>56.5>대조구>64>$69^{\circ}C$의 순서로 감소한 반면, IVSD는 50<56.5<대조구<64<$69.5^{\circ}C$의 순서로 증가하였다. 타락죽의 총아미노산 함량은 가열조건에 따라서 11,558-15,601mg/100g을 나타내었으며 $56.5^{\circ}C$에서 120분 가열 시 가장 높았다. Lysine과 tryptophane과 같은 필수아미노산 함량은 가열온도 50와 $56.5^{\circ}C$에서 재래식으로 끓여 제조한 타락죽보다 높았다. 한편 타락죽의 IVPD는 모두 대조구보다 증가하였다.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.575-586
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• 1999

We studied teachers' breakfast habits and their preferences on various breakfast types so that we will furnish data to nutrition education including ideal breakfast habit and development of various menus. The meal considered as most importantly were dinner (66.2%), fellowed by lunch(21.6%), all three meals(6.4%) and breakfast(5.8%). Men considered breakfast more importantly than women. On the contrary, women considered dinner more significantly compared to men. The group aged 45 and over emphasized breakfast and all three meal. 78.1% of subjects answered that breakfast is necessary and 61.5% of subjects ate breakfast regularly. Those who have breakfast regularly was lower in women(50.0%) than in men(71.3%). Instead, those who eat breakfast irregularly or skipping it was higher among women(50.0%) than among men(29.7%). The percentages of having breakfast regularly was higher in older groups. For breakfast, 82.1% of subjects had conventional meal which included rice, soup and Kimch. On the other hand, 13.9% of subjects had Western style breakfast such as bread, cornflakes and milk. The major reason for eating breakfast regularly was answered as 'maintain health(71.8%)'. The major reason for eating breakfast irregularly or skipping was 'don't have enough time to eat(48.0%)', 'poor appetite(28.6%)'. The major physical discomfort after skipping breakfast was 'experience brash(35.6%)', 'lack of physical strength(35.1%)'. Subjects answered that breakfast served as 'source of physical strength(64.9%)', 'provides nutritional balance for a day(21.1%)' and 15.0% of subjects ate out breakfast. Therefore, it is suggested that teachers as well as school children be provided breakfast and snack in school. The preference and opinion regarding breakfast types wer conventional food including rice, soup and Kimch(67.0%). There was a little preference in Western style food such as bread, milk and coffee(14.3%), cereals mixture and porridge(10.7%). It was noticeable that 49.1% of females and those who reside in Seoul(42.2%) selected various breakfast types excluding conventional food. Therefore it will be accepted to working women as breakfast if it is nutritionally balanced and cook well in short time.

• 한국식생활문화학회지
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• 제12권1호
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

• 동아시아식생활학회지
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• 제23권2호
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• pp.171-183
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• 2013

We examined breakfast patterns and preferences in 420 elementary school students (216 boys, 206 girls) in the Chung-nam area. About thirty percent of the subjects had breakfast irregularly. The main reasons for skipping breakfast were having a 'poor appetite' and being 'busy'. The person who prepared breakfast was the 'mother' in both groups. Subjects were satisfied with 'Korean style' menu but dissatisfied with 'rice porridge-style'. Multiple regression analysis indicated that the 'frequency of having breakfast' was positively related to the subject's 'frequency of having breakfast with their mother'. On the other hand, the frequency of having breakfast was negatively related to feeling obligated to have breakfast. The multiple regression analysis also indicated that a Korean style 'breakfast preference' was positively related to the mother's age and negatively related to their 'wake-up time'. A 'breakfast preference for bread and milk' was positively related to 'bed time' and negatively related to the 'age of the father'. Our results will provide critical information for the nutritional education of elementary school students.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2023년도 춘계학술대회
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• pp.142-142
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• 2023

Cowpea(Vigna unguiculata L. Walp) has excellent physical properties and texture of starch, so it is mainly used in various ways for songpyeon sediment, rice-cake paste, and porridge. To utilize it as various processed products such as songpyeon sediment and cowpea milk, 'Okhyun', which has green cotyledons and black seed coats and can be harvested by combine was developed. A cowpea variety 'Okhyun' was improved from the cross between IT145379 and IT208081 at the JARES in 2022. 'Okhyun' has an erect plant with an intermediate plant habit, a light purple-colored corolla, and heart-shaped leaflets. 'Okhyun' has green cotyledons and black seed coats, and has straight black brown pods when mature. The stem length of 'Okhyun' is 47cm, and the weight of 100-seed weight was 12.9g, which was lower than the control variety 'Okdang'(16.6g). 'Okhyun' contains 25.8mg/100g of anthocyanin, 279mg/100g of total polyphenols, and 335mg/100g of total flavonoids, respectively. The average yield of 'Okhyun' was 1.97ton per hectare, 11% higher than that of the control cultivar 'Okdang'. 'Okhyun'' does not require the installation of an espalier-net net, so it is possible to harvest with a combine. In addition, 'Okhyun' variety with green cotyledons and a black seed coat is expected to contribute to developing regional specialties and various processed products.

• Journal of Nutrition and Health
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• 제37권7호
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• pp.540-549
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• 2004

Infants and children with food related Atopic Dermatitis (AD) need extra dietary efforts to maintain optimal nutrition due to food restriction to prevent allergy reactions. However, nutrition ignorance and food faddism make patients even more confused and practice desirable diet more difficult. The objective of this study was to report the AD patients' malnutrition cases in Korea. We report on 2 cases of severe nutritional deficiency caused by consuming macrobiotic diets which avoid processed foods and most animal foods, i.e. one of vegetarian diet. Case 1, a 12-month-old male child, was admitted with severe marasmus. Because of a history of AD, he was started on mixed grain porridge at 3 months without any breast milk or formula feeding. His caloric intake was 66% and protein intake was 69% of the recommended dietary allowance. Patient's height and weight was under 3th percentile. On admission the patient was unable to crawl or roll over. Case 2, a 9-month-old AD female patient, was diagnosed with kwashiorkor and rickets. She was also started on mixed grain porridge at 100 days due to AD. Her caloric intake has been satisfied recommended dietary allowance until 7 months, however, she conducted sauna bath therapy and reduced both energy and protein intake at 8 months. The amount of protein intake for case 2 was higher than recommended dietary allowance, but, sauna therapy and severe AD with intakes of low guality protein may increase patient's protein requirement resulting in kwashiorkor. Case 2 patient's height and weight was on 3th percentile. Both cases showed low intake of calcium, iron, zinc, vitamin A, vitamin E and especially very low intake of vitamin B$_{12}$ and vitamin D. Allergy tests for certain foods had not done prior to admission for both cases. They followed the dietary advise operated by macrobiotic diet internet site. In conclusion, AD infants' parents and caregivers should contact a pediatrician trained as a specialist in allergy for accurate diagnosis. For infant patients, breast or formula feeding including hypoallergenic formula should be continued until their one year of age. When certain foods need to be restricted or to follow special diets such as vegetarian diet, consultation with pediatrician and dietitian is needed.d.

• Toxicological Research
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• 제31권3호
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• 한국식품영양학회지
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• 제29권1호
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.