• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.271-281
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• 2001

This study was performed to compare the anthropometric and the food and nutrient intake of the adolescents between urban areas and islands in south Kyungnam and to identify their nutritional problems. A questionnaire survey was distributed among 383 middle school students for the food and nutrient consumption and other nutritional attitudes including socioecomonic status. The height and weight of the students were measured as well. Socioeconomic status, such as income, educational level, and jobs of the urban students parents was better than that of the island students. There was no significant difference in height between the students of both areas, but the body weight of the urban male students was far heavier than that of the other group. It is very interesting to note that the energy intake of the urban male students was much lower than that of the island male students. The students of the two areas consumed more protein, Vit B$_1$, Vit B$_2$, niacin and Vit C than the recommended daily allowances(RDA) but the intake of Ca, Fe, Vit A was less. As to the sources of animal fat, the urban males consumed much more. Regarding the taste preference, the study shows that urban male students are more likely to choose sweet, salty and soft tastes than island male students. In the case of female students, although island students prefer a rather hot taste, urban students are more likely to prefer sweet and soft tastes. The favorite foods of urban students are meat products, fastfoods, chocolate, cheese and milkshakes, while foods like cooked rice with assorted vegetable are the favorite of the island students. In general, the preference degree for meat products and fruits rates higher than for vegetables. Conclusively the urban students had a tendency of being obese and the intake of all nutrients by the urban adolescents was much lower than that of the islanders. In this study, the cause can be found in significant differences in consuming animal fat, of taste preference and of choosing favorite food. Accordingly a nutritional intervention or educational program is required to adjust the imbalanced intake of some nutrients for the adolescents in this province.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.275-281
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• 2013

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.314-321
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• 2002

Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.893-898
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• 2008

The of this study was to the abilities of Northeast Asians to discriminate sweetness on foods and their preference sweetness. Panels of Korean, Japanese and Chinese three sample -sucrose solutions, bulgogi, julienned radish salad- in which the sucrose levels had been manipulated to produce five samples of each. The sucrose solutions were prepared 1%, 3%, 5%, 7%, 9% sucrose to the water. Bulgogi and julienned radish salad 3%, 9%, 15%, 21%, 27% sucrose to the recipe. As, the three ethnic groups significant differences in test of sweetness in sucrose solutions(79%). Korean(a=1.164) to be the most sweetness, compared to Japanese(a=1.063) and Chinese(a=0.999). All ethnic groups preferred $3{\sim}7%$ solution, and Korean than Japanese and Chinese. Ethnic groups significant differences in sweetness of the julienned radish salad 21% sucrose. Korean(a=1.054) appeared to be the most able to detect the sweetness, compared to their Japanese(a=0.785) and Chinese(a=0.642). Both Korean and Japanese the strongest preference for the 15% julienned radish salad, the Chinese preferred the 21%. The abilities of ethnic groups to detect the sweetness in bulgogi significant differences high concentration(more than 27%), and the result of regression analysis on the awareness of sweet taste order Korean(a=0.918), Japanese(a=0.832), Chinese(a=0.690). All groups preferred the $9{\sim}21%$ bulgogi the most, Japanese showed higher preference 15% bulgogi than did Korean and Chinese.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.506-514
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• 2006

Sikhe a general Korean traditional drink, is a sweet drink fermented with malt powder rice(or glutinous rice). To investigate the perception and use behavior of Sikhe, 35.2% of the male and 64.8% of the female adults in Daegu and Kyungbuk area were surveyed. The methods frequency, percentage, chi-square test and one-way ANOVA were used to analyze the data. The main results were as follows : 36.1% of the participants usually preferred the traditional drinks and 94.7% of them had experienced Sikhe among the traditional drinks. Most respondents liked Sikhe owing to its good taste. In addition, the responses to 7 questions about the Sikhe were also measured on a 5-point likert scale. The statement 'Sikhe is a traditional food' and 'Sikhe is a natural food' received high positive responses and adults in their 50's had a generally better knowledge of Sikhe than the counterparts. furthermore, 54.8% sometimes purchased commercial Sikhe, but 40.7% didn't buy it at all due to bad taste. Therefore, to increase the intake of commercial Sikhe, the taste needs to be improved, and 59.8% of adults suggested that 'Add other ingredients and the taste can be improved', while 58.8% replied 'maintenance' prospects for Sikhe consumption.

• Korean Journal of Human Ecology
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• v.19 no.2
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• pp.409-416
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• 2010

This study was carried out to investigate the eating habits and preference of snacks for students in Chungnam province. Questionnaires were collected from 333 students, which were divided into male and female, food nutrition majors and non-majors, and weight groups according to BMI. The results obtained were as follows; 1. 62.8% of students responded that they were healthy. A significant difference on the health question was found between male and female students (p<.05). Male students responded more positively to the question related to health than the females, saying they felt healthy (71.1%). There was no significance between the different majors, but a significant difference was found in weight groups compared to normal groups (p<.05). 2. 72.1% of respondents enjoyed omnivorous meals. The significant differences were not found in gender groups and major groups. However, there was a significant difference between the weights of the students (p<.01). 3. Most of the students liked sweet foods (42.3%). The significant difference was found in gender groups for food tastes. The male students preferred spicy foods (37.0%), but the females preferred sweet foods (49.5%). Taste for the major and weight groups was not significantly different. 4. 50.5% of respondents answered that they frequently ate snacks. The significance was found in gender groups (p<.01). The females had a higher intake of snacks than the males. The significant difference for taste was not shown in the major group, but was found in the weight groups (p<.05). 5. Students preferred snacks and candy (16.8%). The males liked dairy products (19.3%), while the females preferred snacks and candy (23.7%). Students majoring in food nutrition have a tendency to prefer snacks (32.1%). Appropriate calorie intake and desirable eating habits should be recommended for healthy control and maintenance of students through eating nutritionally balanced foods.