• 한국식생활문화학회지
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• 제12권5호
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1017-1021
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• 1999

제주도 전래의 전통식품 중 하나인 쉰다리 제조원리를 적용하여 쌀을 원료로 한 유산균음료(호상요구르트) 유사 제품을 제조하기 위한 기초자료를 조사하였다. 누룩을 첨가한 쌀죽의 온도별($25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C$), 발효시간에 따른 pH, 가용성고성분($^{\circ}Brix$), 적정산도, 겉보기 점도, 알코올함량, 유기산함량, 유리당함량, 총균수 및 유산균수를 측정하였다. 그 결과 pH는 24시간 후 모든 온도에서 pH 4 부근에 도달하였으며 점도는 2시간 후에 급격히 감소하여 그 이후에는 거의 변화가 없었다. 가용성고형분($^{\circ}Brix$)과 적정산도는 발효시간이 경과할수록 증가하였는데 $25^{\circ}C$보다는 $45^{\circ}C$에서 크게 증가하였다. 알코올함량은 시간이 경과함에 따라 증가하였으며 특히 $45^{\circ}C$, 16시간 이후에 1% 이상 나타내었다. HPLC에 의한 유기산 분석에서는 주로 phytic acid와 succinic acid가 검출되었는데 $45^{\circ}C$인 경우에는 lactic acid, citric acid, oxalic acid도 소량 검출되었다. 유리당으로는 maltose와 glucose가 검출되었는데 발효시간이 길어짐에 따라 그 양이 증가하는 경향을 보였다. 유산균수수는 $25^{\circ}C$, 16시간 발효후 $35^{\circ}C$, 10시간 발효 후 $1{\times}10^{7}\;cfu/ml$로 증가하였다. 결론적으로 쉰다리 제조를 위한 최적조건은 $35^{\circ}C$, 24시간 발효이며, 이때의 pH는 4.2, 적정산도는 1.8%, 점도는 190cp, 당도는 $12.2^{\circ}Brix$였다.

• 농촌지도와개발
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• 제22권1호
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• pp.31-41
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• 2015

Rural tourism village experience is proceeded quantitatively without distinct characteristic. This research aimed at analyzing the experience and utilizing in the establishment of differentiation and contents development. Type of experience activity was classified as 10 types in Level 1 and 0~4 types in Level 2. As the result of analyzing 3,007 experiences in 168 villages, types of experience activity implemented per 1 village was 17.9. Among them, ecological experience type appeared to be the most, and appeared in order of food, agriculture farming experience. In respect of agriculture farming experience, 'harvest and utilization' was analyzed to be the highest, and regarding rural farmhouse living experience displayed 'farmhouse living' experience the highest. Tradition courtesy experience displayed 'traditional culture' experience the highest, and rural food experience was analyzed to implement 'food making' experience the most. Ecological experience mainly consisted of 'hunting and collecting' and 'observation/learning', in case of play experience, 'traditional play' experience activity was analyzed to be performed the most. Considering utilization material, it appeared in order of 'rice', 'sweet potato', 'potato', 'corn', 'chili', 'agricultural implement', 'farmhouse', 'animal', 'culture', 'history', 'rice cake', 'alcoholic drink', 'tofu', 'kimchi', etc. The place of ecological experience was performed in the forest the most, and lots of experience was performed in stream, valley, and river. The researcher expects that characteristic experience activity will be developed based on this result, by avoiding doubleness of the experience activity among the regions and the villages.

• 생명과학회지
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• 제20권9호
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• pp.1345-1352
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• 2010

본 연구에서는 탈진적인 고강도의 운동 후 현미식초 섭취에 의한 2시간에 걸친 회복기의 에너지기질 변화를 분석하고자 7명의 건강한 대학생을 대상으로 3회의 반복적인 윙게이트 테스트를 통하여 피로를 유발하고 15분이 경과되었을 때 현미식초(brown-rice vinegar, BRV) 또는 물(control, CON)을 섭취시켰다. 채혈은 테스트 전, 후, 회복기 30분, 60분, 그리고 120분에 각각 채혈하였으며, 혈중 글루코스, 젖산, 유리지방산, 암모니아, 그리고 코티졸을 분석하였다. 회복 120분이 경과되었을 때, 4회째의 윙게이트 테스트를 실시하여 3회째에 대한 회복율을 계산하였다. 호흡수, 산소포화도, 그리고 심박수는 유의한 변화는 나타나지 않았다. 혈중 글루코스는 회복 120분에 CON이 BRV에 비하여 유의하게 낮았으며, 혈중 젖산과 암모니아 농도는 회복 60분과 120분에 BRV가 유의하게 낮았고, BRV에서 회복 60분과 120분에 유리지방산 농도가 유의하게 높았다. 윙게이트 테스트의 최대파워 회복율과 체중당 최대파워의 회복 율은 BRV에서 유의한 증가가 나타났다. 이러한 결과는 탈진적인 고강도의 운동 후 현미식초의 섭취에 의해 피로의 회복이 촉진되며, 하루에 두 번 혹은 그 이상 개최되는 경기에 있어서도 효과적인 영양보조물로 사용될 수 있다는 점을 시사한다.

• 한국가금학회지
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• 제12권2호
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• pp.97-105
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• 1985

여러 가지 종류의 사료 섬유질이 수탉의 수분 Na 대사에 미치는 영향을 조사하고자 약 1년 된 SCWL 수탉 15수를 공시하였다. 시험사료는 5가지로서, 밀기울, 셀루로스 및 볏짚들로서 대조구의 옥수수를 10% 수준으로 대체하였으며, 펙틴은 8%수준으로 사용하였다. 각 시험사료 처리당 3수의 수탉을 사용하여 3반복으로 하였다. 시험사료의 건물 대사율은 셀루로스구와 볏짚구가 제일 낮았으며 (P$\leq$.05), 대조구와 펙틴구가 제일 높았다. 밀기울사료의 건물 대사율은 이들의 중간 정도이었다. 수탉의 음수량은 사료 g당 음수량으로 표시할 경우 펙틴구가 타 사료구들에 비해 유의하게 (P$\leq$.05) 높았으며, 배설물의 수분 함량도 제일 많았다. 그러나 이러한 음수량의 차이는 수탉을 결장척출수술을 하였을 경우 사라져서 처리구간에 유의한 차이가 없었다. 또한 음수량은 수탉을 수술하기 전보다 수술한 후에 유의하게 증가하였다. 배설물의 water holding capacity와 bulk density data는 셀루로스＞볏짚＞밀기울의 순으로 섬유질성이 강함을 보여 주었다. 결장척출수술을 한 탉의 혈장과 요의 $Na^{+}$ 농도와 osmolality는 사료처리구별로 유의성이 없었으며, $C_{Na+}$, $C_{osm}$ 및 $C_{H_2O}$에 있어서도 각 처리구 사이에 5 % 수준에서 유의성이 없었다. 그러나 요 배설량과 osmolality 및 $C_{H_2O}$의 수치들을 종합하여 볼 때, 공시한 15수의 수탉 중에서 11수가 다요증상을 보였으며, 섬유질성이 높은 사료를 섭취하는 수탉일수록 그 증세가 심하였음을 알 수 있었다. 결론적으로 본 시험에서 공시된 4가지의 섬유질들을 섬유질성이 높은 순으로 나열해 보면 펙틴, 셀루로스, 볏짚 그리고 밀기울의 순서라고 하겠다.하겠다.

• 한국식생활문화학회지
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• 제11권4호
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of Community Nutrition
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• 제4권2호
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• pp.90-98
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• 2002

This study was performed to examine the dietary and BMI change of Koreans after moving to America and to identify the factors influencing changes of BMI. The subjects were 192 Korean-Americans (men : 86, women : 106) residing in the eastern area of the U.S.A. 1) subjects reported significantly increased consumption frequency in American foods like, low fat milk(p<0.001), cold cereals (p<0.001), whole wheat bread(p<0.001), hamburger(only in males p<0.01) and pizza(only in males p<0.01). Whereas significantly decreased consumption frequency in fish (p<0.05), cooked vegetables(p<0.001), kimchi(p< 0.001) and cooked rice (p<0.001) were reported. 2) It was reported that weight, accordingly BMI were significantly increased (p<0.01). The smoking habit score was significantly decreased for males (p<0.05). 3) Multiple linear regression analysis for BMI change showed that education years in Korea was the most prominent negative factor(p<0.001) in predicting BMI change in America. Elevated frequencies of alcohol, chicken and soft drink in America were also associated with greater increase of BMI. When the length of residence (increase of age) was included in regression model, the increase of age was the most significant factor (p<0.001). Changes of chicken and soda scores were other significant factors.

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.

• 한국식품조리과학회지
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• 제27권6호
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.