• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.23-35
• /
• 1996

The main purpose of this study was to observe the effect of school lunch program on dietary habits of elementary school children and their food preferences. A questionnaire survey was conducted on 785 children and their mother in ele-mentary school with and without school lunch program. The results of this study can be summarized as follows: 1. 91.1% of subjects were eating rice for breakfast menu and 12.2% of subjects were skipping breakfast every morning. 2. Most of the children preferred fruits, ddugboggi, ice cream, fritter, cookie, bread, beverage and hot dog for snacks. 3. Despite of its restrictive practice, the school lunch program proved to be contributory to the improvement of children's food intake habits, table manners, keeping social order, sanitary consiousness, gratitude for their parents. 4. Children preferred kimbap, bokumbap and hamburger for main dish, fish jelly soup, brown seaweed soup and bean-sprout soup for soup, animal food for side dish and frying saute for cooking methods. 5. Most of the children disliked crown daisy, green pepper, mushroom, green onion, onion, dropwort, soybean and carrot for their food materials.

• Journal of Conservation Science
• /
• v.37 no.1
• /
• pp.13-24
• /
• 2021

Safflower, a natural dye representing red, is the dye that materials and dyeing method are recorded in the literature, including materials and dyeing. Although the safflower is the same, the ash used as a mordant is recorded differently in each literature, which greatly affects the aesthetic perspective in realizing the traditional safflower red. Therefore, the optimal conditions for realizing the traditional safflower red were sought. The experiment was conducted by pH investigation, dyeing and color analysis by dyeing solution water, concentration, and temperature by ash, and the unique color of red was confirmed. As a result of the test, the pH point of time when the uniq ue color was expressed was 11.53 as goosefoot ash (natural bedrock water), which was 1:100 for concentration and 70℃ for temperature, which was easier to extract red pigment than other ash, indicating that it is suitable for safflower dyeing. The analysis of the ash showed that K and Si play an important role in dyeing, especially Si, which is an element that inhibits carthamon. The color of red was similar to that of KS Standard vivid purplish red in the ash of the goosefoot, and the other ash was deep purplish pink. In the light of findings, it was possible to quantify the dyeing method through traditional materials and find the standard color of red color, and it is judged to be a basic data for studying the unique color of natural materials.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1255-1262
• /
• 2013

The objective of this study was to analyze the general and functional components of various soybeans, used for producing soy sauce, tofu, bean sprouts, and for cooking with rice. The moisture, crude protein, crude fat, and ash content of soybeans were in the ranges of 5.50~6.16%, 38.49~41.08%, 14.89~21.89%, and 4.89~5.86%, respectively. Mineral and functional components varied by sample and showed no relationship with usage type. Somyeong for bean sprouts had the highest level of Ca (406.36 mg/100 g), and Sinpaldal for soy sauce and tofu had the highest level of Mg (247.79 mg/100 g). However, Jinpum No. 2 for soy sauce and tofu had the lowest level of Ca (199.51 mg/100 g), and Seonhuk had the lowest level of Mg (90.03 mg/100 g) among the soybeans tested. The isoflavone content in soybeans was in the range of 97.54~402.00 mg/100 g. Somyeong for bean sprouts had the highest level and Seonheuk for cooking with rice had the lowest level. Total oligosaccharides were in the range of $5,838.52{\sim}9,345.90{\mu}g/100g$. Sucrose content was approximately 50% of total oligosaccharides in all samples. Raffinose content was $516.28{\sim}806.95{\mu}g/100g$, and stachyose content was $2,047.13{\sim}3,454.10{\mu}g/100g$. Phytosterols including bracassisterol, campesterol, stigmasterol, and ${\beta}$-sitosterol ranged from 19.25~35.34 mg/100 g. ${\beta}$-sitosterol represented 50% of total phytosterols in almost all samples, followed by campesterol, stigmasterol and bracassisterol. The phytic acid content in soybeans tested was around 2%, except for Sinpaldal No. 2 and Jinpum No. 2 at 0.86% and 1.65%, respectively. The dietary fiber of soybeans was in the ranges of 24.20%~29.20%.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.2
• /
• pp.111-118
• /
• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.66 no.1
• /
• pp.18-28
• /
• 2021

The growth period and productivity of cropping system of winter wheat-rice, winter wheat-bean and winter wheat-grain corn for 4 years from 2015 to 2018 were compared at the experimental field of National Institute of Crop Science in Miryang city. The harvest period of winter wheat was in mid-June, and summer crops were sown (transplanted) in late June. In transplanting of rice in late June, there was no difficulty in securing the heading of panicle and the yield of rice, but there was a lot of trouble in sowing wheat in proper time because the harvest time of rice was delayed to early November due to late maturity of rice, particularly in the mid-late maturing cultivar. There was no problem in soybean planting after winter wheat because the proper period of soybean planting is late-June. In addition, there was no problem in winter wheat sowng after soybean because the maturity period of soybean was mid-October. Selection of grain maize in double cropping with winter wheat in terms of growing periods, was desirable because grain maize had the fastest maturity among summer crops. In double cropping of winter wheat-summer crops, wheats combined with soybean and grain maize showed stable yields during three years, but there was a risk of yield declines in the wheat combined with rice in heavy rainfall year. It was possible to secure high yields in three summer crops as yields of rice, soybean, and corn were 600, 350, and 800 kg/10a, respectively. Summer crops with medium maturity was recommended because of no significant difference in yield between medium maturity and medium-late maturity cultivar. Soil physical properties were improved in soils cultivated with soybean and grain maize. Therefore, It was thought that double cropping systems of winter wheat with soybean and grain maize were superior to that of winter wheat with rice in terms of connecting period between winter wheat - summer crops and improvement of soil physical properties, and total income, particularly in soybean.

• Journal of Nutrition and Health
• /
• v.38 no.3
• /
• pp.232-241
• /
• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Korean Journal of Community Nutrition
• /
• v.14 no.5
• /
• pp.565-575
• /
• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Korean Journal of Soil Science and Fertilizer
• /
• v.10 no.2
• /
• pp.79-84
• /
• 1977

In order to confirm the effect of potash top dressing and to observe the effect of N, K compound fertilizers, 17-0-17, 17-0-14, and 15-0-20, specially prepared for top dressing to rice, a field experiment with rice (Oryza Sativa L., Akibare) was conducted in a poorly drained paddy field in comparison with potassium chloride. The results obtained are as follows, 1. The effect of potash top dressing to rice was so remarkable that the yield from the plots of split application of muliate potassium or compound fertilizer was significantly higher than that from the plot received no potash at all. In contrast, the plots received all the amount of potash as one dose at transplanting time showed no significant increase in yield compared with that of potash plot. 2, The effect of N, K compound fertilizer, granulated to about the size of a small bean appeared to be so slow that it gave little increase of yield when it was appiled as a top dressing at the primodial stage, but it gave an increase of yield when it was top dressed at effective tillering stage. 3, Granular N, K compound fertilizer to be top dressed at primodial stage might be prepared in small size so that the fertilizer readily go into solution when it was applied, otherwise the fertilizer should be applied eariler than the primodial stage.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.11-19
• /
• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• Journal of the Korean Ceramic Society
• /
• v.41 no.11
• /
• pp.834-841
• /
• 2004

The purpose of this study is to investigate the properties of traditional Korean ash glazes by using locally available sources; 10 kinds of grain stems,2 kinds of husks (pod, chaff), and 4 kinds of vegetables (spinach, radish leaf and stem, pumpkin leaf and stem, pepper stem), and to develop their practical uses as ash glazes. The test results of these ash glazes indicate that these ashes can be classified into four categories. The first group, which includes perilla stem ash, sesame stem ash, black bean stem ash and red-bean stem ash, shows strong milky white due to relatively lower content of $SiO_2$, and relatively higher content of CaO and P$_2$O$\_$5/ content (10% higher than others), and their glazes were found to be suitable for opaque glaze as they show relatively stable bright greenish color. The second group includes pepper stem ash, spinach ash, pod ash, radish leaf and stem ash, and bean stem ash, and this group was found to contain even quantity of every component. And their glaze show somewhat greenish color because of especially high content of MgO and more than 2% of Fe$_2$ $O_3$. They were found to be suitable for basic glaze of IRABO glaze. The third group, which includes com stalk ash, white bean ash, pumpkin leaf and stem ash, has more $SiO_2$ and Al$_2$ $O_3$ than other ashes, and it also contains 3～5% of Fe$_2$ $O_3$. As a result of those components, this third group shows the greatest change of color and chroma, and was found to be suitable glazes as basic glaze of Temmoku and black glazes. The fourth group (reed ash, rice straw ash, indian millet stalk ash and chaff ash) has as much as 45～82% of $SiO_2$ and relatively lower content of Fe$_2$ $O_3$ and P$_2$ $O_3$. This group shows blue or greenish white color, and was found to be suitable as the basic glaze of white glaze.