• 동아시아식생활학회지
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• 제11권1호
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• Nutritional Sciences
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• 제8권1호
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• pp.61-70
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• 2005

To investigate the dietary behavior and food preference by the obesity index, 524 children (male 265, female 259) from 4 elementary schools in Gyeonggi area participated in this study. The overweight group included more boys (52.5%) than girls (47.5%). The overweight group had significantly higher values in height, weight, Obesity index (OI), Body mass index (BMI), and Rohrer index (RI) than the underweight or normal weight groups. The majority (43.4%) of children showed 11-20 minutes of eating time, and boys ate significantly rapidly than girls (p<0.00l). Snack was consumed 2-3 times a day, with the preference principally for ice-cream and cookies. The frequency of eating out was 1-2 times a month, representing 71.4% of subjects, and 73.3% of children preferred Korean style meals, followed by Western, Chinese and Japanese foods. Twigim (frying) was the preferred cooking method for vegetables, fish and meat. The food preference study showed that Ssalbap, Hyunmibap and Boribap were preferred in the rice group. For one-dish foods in the rice group, Jjajangbap, Kimchibokeumbap, Bokeumbap were preferred, with the tendency that boys preferred significantly more Curry rice (p<0.05) and Chickenbap (p<0.01) than girls. The preference for guk, jjigae, and tang group showed that Soegogimiyeokguk, Chamchikimchijjigae were preferred Boys preferred significantly more Samgyetang (p<0.05), Haemultang (p<0.05) and Yukgaejang (p<0.01) than girls, and girls preferred significantly more Kongbijijjigae (p<0.05) than boys. It is considered that organized and continuous nutritional education beginning in childhood, is necessary to for the development and formation of desirable dietary behaviors.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1660-1666
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• 2008

본 연구는 채소류에 대해 매우 선호도가 낮은 청소년 급식에 있어 채소류의 섭취를 높이기 위한 다양한 식단이 제공될 수 있는 기초 자료를 제공하고자 하는 목적으로 채소류의 기호도와 메뉴에 대해 서울 및 경기안산 지역에 거주하는 남녀 중학생 585명을 대상으로 조사되었다. 조사대상자의 일반적인 특징은 남자가 230명(39.3%), 여자가 355명(60.7%) 으로 나타났고, 학년은 1학년이 168명(28.7%), 2학년이 149명(25.5%), 3학년이 268명(45.8%)이었다. 가족 수는 본인을 포함하여 4명이 가장 많은 것으로 조사되었다. 가족의 식사를 준비해주는 사람의 경우 어머니가 473명(80.9%)으로 가장 높았다. 좋아하는 반찬은 '육류'가 233명(39.8%)으로 가장 높았으며, '채소'의 경우 24명(4.1%)으로 가장 낮은 선호 도를 나타냈다. 학교급식에서 제공되는 채소의 섭취량은 '배식량의 1/3만큼의 섭취'가 173명(29.6%)으로 가장 높았고, 전혀 섭취하지 않는다도 6.8%로 나타났다. 채소류를 반찬을 남기는 이유로는 '맛이 없다'가 258명(44.1%), '내가 싫어하는 채소이기 때문에 먹지 않는다'가 170명(29.1%)으로 나타났다. 채소 종류에 따른 기호도 조사에서 엽경채류는 깻잎>샐러리>양배추, 근채류는 고구마>감자>무말랭이, 과채류는 토마토>단호박>오이 순으로 나타났다. 선호하는 세 종류의 채소류는 모두 '맛이 좋다>집에서 자주 먹기 때문이다'라고 하였다. 채소류의 조리방법에 대한 기호도 조사에서 엽경채류는 밥>국/찌개>샐러드, 근채류는 밥>튀김>샐러드, 과채류는 샐러드>국/찌개>생채 순으로 선호하였고, 전반적으로 숙채와 생채류는 낮은 선호도를 보였다. 성별에 따른 채소류 조리방법에 대한 기호도 차이에 있어서는 전반적으로 남학생이 여학생에 비하여 기호도가 높은 것으로 나타나 성별에 따른 차이를 볼 수 있었고, 샐러드는 여학생이 남학생에 비해 높은 기호도를 보였다. 이상의 결과로 볼 때 채소섭취의 향상을 위해서는 각종 매체와 가정에서 정확한 정보를 전달해야하고 그 개개의 정보가 학교급식에서 체계적인 영양교육을 통해 통합할 수 있도록 하여 본인이 그 중요성을 알고 선택, 섭취할 수 있는 기회가 제공되어져야 할 것으로 생각된다. 또한 본 연구 결과에서 도출된 학생들이 좋아하고 채소와 조리방법 등을 접목하여 메뉴개발에 적극 활용하여 채소식품의 섭취를 향상할 수 있도록 노력해야 할 것으로 생각된다.

• 한국식품조리과학회지
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• 제7권4호
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• pp.35-40
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• 1991

콩, 쌀, 물의 재료배합비(2:1:16($G_1$), 3:2:24($G_1$), 3:2:30($G_3$), 4:3:32 ($G_4$))와 콩의 삶은 시간(10$0^{\circ}C$에서 0분, 5분, 10분, 20분, 30분)을 달리하여 콩죽을 조리하여 최적 배합비, 기호도와 영양성분을 살펴본 결과를 요약하면 다음과 같다. 콩죽의 재료 배합비에 따른 관능적 평가에서는 맛, 점조도, 색 그리고 풍미에서 유의적인 경향을 나타내었으며(p<0.01, 0.05) 맛과 풍미에서는 $G_2$와 $G_4$가, 점조도에서는 $G_2$와 $G_3$가, 색에서는 $G_2$가 높은 기호도를 나타내어 종합적인 관능의 높은 기호도를 나타낸 재료배합비는 $G_2$였다. 또한 $G_2$와 $G_3$에 있어서 콩의 삶은 시간을 달리하였을 때에는 20분간 삶은 콩죽의 기호도가 높은 편이었다. 퍼짐성은 각 재료 배합비에 따라 $G_1$이 12.75, $G_2$가 5.85, $G_3$가 9.06, $G_4$가5.78로 나타났다. 콩죽$G_2$의 영양성분은 수분, 단백질, 지질, 회분, 칼슘, 인, 마그네슘, 티아민 그리고 리보플라빈의 함량이 콩의 삶은 시간을 달리함에 따라 유의적인 차이를 나타내지 않았다. 앞으로 후속 연구는 콩죽을 조리하는 과정에서 만들어지는 두유의 영양성분과 색도가 콩죽의 영양성분과 색도에 미치는 영향 및 상관관계를 찾아보고 다양한 재료를 이용한 죽류에 대한 실험이 이루어져 가공, 편의 식품류의 소비증가에 따른 제품개발을 위한 기초자료가 마련되었으면 한다.

• 한국식생활문화학회지
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• 제18권3호
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• 한국식품조리과학회지
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• 제21권4호
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• 한국식생활문화학회지
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• 제3권4호
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• pp.391-396
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• 1988

약식의 유통기간을 결정하는 중요한 품질요소인 조직감의 경화현상을 측정하는 방법을 수집하고 제조방법과 저장조건에 의한 경화속도의 변화를 조사하였다. 전통적으로 사용되는 표준 제조방법으로 만든 약식은 실온 $(20{\circ}C)$에서 3일간 저장할 수 있었으며 유통 상한점에서의 경도는 multipuncture시험의 700g 하중 수준이었다. 냉장저장$(5^{\circ}C)$에 의하여 약식의 굳는 속도는 급격히 증가하였으며 Avrami식으로 산출한 속도상수비는 $1.3{\sim}3.3$배 증가하였으며 수분함량이 높은 압력솥 처리구가 가장 큰 차이를 나타내었다. 물엿첨가는 약식의 경화속도를 다소 낮추는 효과를 나타내었다. 압력솥 처리에 의하여 약식은 너무 무르게 되어 기호도가 다소 떨어지나 냉장보관시에는 저장기간을 연장할 수 있는 방법으로 사료된다. 전자렌지로 조리한 약식은 대단히 높은 경도를 나타내었다. 약식의 종합적인 기호도는 조직감 기호도와 높은 정의 상관관계를 나타내며, 조직감 기호도는 multipuncture 시험의 최대 하중과 높은 부의 상관관계를 나타내어 multipuncture 시험이 약식의 품질평가 방법으로 사용될 수 있음을 확인하였다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.829-837
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• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• 한국식품조리과학회지
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• 제15권2호
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• 대한영양사협회학술지
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• 제26권2호
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• pp.153-173
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• 2020

The purpose of this study was to objectively quantify the effects of nutrition and dietary life education on preschoolers through meta-analysis. In addition, it provides basic data for the implementation of nutrition education and development of systematic nutrition and dietary life education programs. In this study, a meta-analysis of 27 papers was conducted that conformed to the selection criteria in the study conducted from January 2012 to August 2019 to derive objective data on the effects of education. As a result of the analysis, the overall effective size of nutrition and dietary life education for preschoolers was 0.829, which indicates a strong effect. According to the education method, the effect size of general education was 0.562, which indicates a medium effect size, the vegetable playing-based experience education was 0.685, which indicates a medium effect size, and cooking activity-based experience education was 1.101, which indicates a large effect size. Judging from this result, experience activity education was more effective than general nutrition education. In addition, the combined size of convergence education conducted through a combination of general and experience education was found to be the most effective at 1.301. In terms of educational effect, it was confirmed that the effect size was 0.898 for improving nutrition knowledge, 0.858 for improving dietary habits, 0.836 for improving unbalanced diet, and 0.756 for improving food preference and intake, and the sizes of effects were all found to be large. As frequency of education increased, the number of education participants decreased and the effect of education increased.