• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.127-135
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• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.311-324
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• 2011

This study was performed to assess the nutritional status of low income elderly women aged ${\geq}$65 years residing in Gyeongnam Masan (n=124). Nutrition intakes, food intake frequency, and health-related behaviors including smoking, drinking, and exercise were investigated. Nutrition intake was calculated by the 24-hour recall method using CAN-pro (ver. 3.0). Average daily intakes of energy were $1,142.3{\pm}39$ kcal (71.4% of EER) in subjects aged 65~74 years and $1,071.0{\pm}41.7$ kcal (66.9% of EER) in subjects aged ${\geq}$75 years and the subjects consumed energy less than both 75% of estimated energy requirement (EER). The proportions of energy derived from protein, fat, and carbohydrate were 15.4:15.5:70.6 (aged 65~74 years), and 15.3:13.4:70.8 (aged ${\geq}$75). Nutrients consumed at less than estimated average requirements (EARs) were Ca (60.4%), P (98.4%), Zn (91%), vitamin E (48% of adequate intake, AI), vitamin $B_1$ (63.3%), vitamin $B_2$ (54%), niacin (87.7%), vitamin C (62.5%), and folate (50.5%). Especially, the intakes of Ca (58%), vitamin E (41% of AI), vitamin $B_1$ (60%), vitamin $B_2$ (50%), folate (46.5%), and vitamin C (54%) were 75% less than the EAR for people aged ${\geq}$75 years. According to the food intake frequency survey, the intakes of calcium, milk, fruits, and vegetables were very poor. In conclusion, this study suggests that a nutritional support program for elderly women of low socioeconomic class must be provided by the government to improve the quality of remaining life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.606-614
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• 2004

This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with 800 middle and high school students residing in urban and rural areas and 714 questionnaires were collected: resulting in 89% response rate. The dietary isoflavone intake was estimated by food frequency questionnaire developed for rapid assessment of isoflavone intake. Soybean paste, soybean curd, soy milk, bean sprouts and dambuk were recognized as nutritious and healthy food in order. Dambuk got the lowest score in taste and flavor. Bean sprouts, soybean curd and soybean paste were recognized as familiar food in order. Stuffed rice in fried soybean curd got the highest score and Miso soup got the lowest in preference. More than 50% of the subjects consumed soybean paste stew/soup and soybean curd over twice per week and 12.3% of the subjects consumed soybean over once a day. The estimated daily intake of isoflavones ranged from 0 to 227 mg, and the mean daily isoflavone intake of the subjects was 28.1 mg (16.3 mg genistein and 12.0 mg daidzein) whereas the median value of isoflavone intake was 19.7 mg. There was statistically significant relationship among Kyung Gi Do, Chung cheung Do and Seoul residents in their intake of isoflavone. The highest monthly income group consumed isoflavone more than the other groups. These results suggest that Korean adolescent perceived the soybean dishes as high quality foods but they didn't take much because of difficulty to cook or less chance to eat. Nutrition education program is needed to enhance consuming soy foods for prevention of chronic diseases related to dietary isoflavone intake. More detailed information on easy cook method of soy food is also needed.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.771-781
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• 2011

The objective of this study was to assess the reliability and validity of food security measures, which was developed based on the US household food security survey module (US HFSSM) with content validity in the Korean population. The reliability and validity were assessed by internal consistency, construct validity and criterion-related validity. The study included 446 households. Among those, 46.2% were households with children. The proportion of food insecure households was 33.3%. Among those, 35.4% and 64.6% households were food insecure with hunger and without hunger, respectively. The Cronbach's alpha coefficients were 0.84 and the infit value by the Rasch model analysis ranged from 0.68 to 1.43. The scale item response curves by food insecurity severity explained well the nature and characteristics of food security, indicating the highest proportion of "yes" for the items on diet quality, followed by those with diet quantity. The result of criterion-related validity showed that food insecurity status was significantly related in a dose-response manner with the household income level, food expenditure, subjective health state, subjects' educational level. Household food security status was also related to dietary diversity regarding protein foods, fruits and fruit juice, and milk and dairy product. These findings suggest that the food security instrument is reliable and valid and would be used to assess food security status in the Korean population.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.53-60
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• 2004

Recently, there has been a growing tendency to use whole crop rice for feeds as there is an increased rice supply and a decrease in the demand for rice in Korea. Little information, however, is available about the management and utilization of whole crop rice for feeds. This study was conducted to decide the optimum harvest date through examining the plant height, dry matter(DM) yield and feed composition of whole crop rice harvested at different maturity. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was sown at 52 kg/ha, and N, P and K were applied at 209, 113 and 81 kg/ha, respectively. The rice was harvested at six different mature stages for analysis; booting stage; 17 Aug., milk-ripe stage; 27 Aug., dough stage; 7 Sep., yellow ripe stage; 17 Sep., dead ripe stage; 27 Sep. and full ripe stage; 7 Oct. Plant height was 77 cm in booting stage (P<0.05) which was lower when compared to the other stages among which the heights did not differ with average range of 93∼97 cm. The highest dry matter yield was observed in yellow ripe stage (22.8 T/ha), which was followed by dead ripe stage (19.3 T/ha), full ripe stage (19.3 T/ha), and dough stage (15.1 T/ha). Crude protein (CP) and Neutral detergent fiber (NDF) concentrations consistently decreased with maturity. The highest concentrations of CP and NDF were obtained in booting stage with 9 and 73.6%, respectively (P<0.05), and lowest in full ripe stage with 5.8 and 64.6%, respectively (P<0.05). The concentration of total digestible nutrient (TDN) was highest in booting stage (59.7%); however no significant difference was found among other stages. The concentrations of Ca and P were not different among mature stages. According to these results, the yellow ripe period is appropriate to harvest the whole crop rice for forage considering dry matter yields, feed compositions and TDN concentrations.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.91-100
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• 2012

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.