• Journal of Nutrition and Health
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• 제51권5호
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• pp.423-432
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• 2018

본 연구는 국민건강영양조사 자료 중 안검진이 가장 처음 진행된 2012년 자료를 바탕으로 남성 1,332명 (환자 222명) 및 여성 2,012명 (환자 337명)에서 나타난 채소 및 과일류 섭취 종류와 수준이 백내장에 미치는 영향을 분석하였다. 남자 대상자의 낮은 TVF, TV, NSV, NSVF 섭취량은 백내장 위험을 약 1.4 ~ 1.7배 증가시키는 것으로 나타났으나, 여자 대상자에서는 식이섭취와 백내장 위험도의 사이에 의미있는 상관성이 관찰되지 않았다. 본 연구결과는 한국인 남성의 백내장 위험률 감소를 위해 충분한 채소와 과일을 섭취이 권장되며, 이를 위해 다양한 보건 영양 정책의 개발과 효과적 시행이 필요함을 시사한다.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.201-206
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• 2002

Findings from European and American studies have indicated such health behaviors as smoking, drinking, lack of exercise, and insufficient intake of grains, fruits and vegetables as risk factors for hypertension. However, because dietary pattern and health behaviors of Korean differ from people of other countries, the risk factors for Koreans could be different. Therefore, the aim of this study was to identify food consumption patterns and health behavior characteristics of Korean hypertensive adults. Data on food consumptions and other health behaviors such as smoking, drinking, and exercise together with development of hypertension were collected from 597 persons aged 20 to 69 years in a local community. The first stage of analysis utilized cluster analysis to aggregate individuals into different health behavior and food consumption groups. Four health behavior groups were characterized by passive cluster, smoker cluster, fitness cluster and drinker cluster. Food consumption patterns of the subjects were also aggregated into 4 different clusters: dairy cluster, grain & vegetable cluster, fruit cluster, and fish & meat cluster. Then univariate analysis was followed to identify the variables associated with hypertension. The final stage of analysis was the identification of the relative importance of the variables selected from the univariate analysis on hypertension, using multiple logistic analysis. The results showed that heavy drinking was the most significant health behavior associated hypertension, which was similar to the findings in European and American studies. However, unlike the findings from foreign studies, grain and vegetable consumption appeared to be a risk factor for hypertension. A possible reason for the contradictory results between Korean and Western studies may be the dependence of Koreans on white rice as the major staple food, and/or the frequent consumption of salted vegetables, rather than fresh vegetables as is customary in Europe and America.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• 한국식품저장유통학회지
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• 제11권3호
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• pp.293-298
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• 2004

본 연구는 일본 수출용으로 재배되고 있는 시키부 품종의가지에 대하여 반응표면 분석을 통하여 최적조건으로 염절임 한 후 저장기간 및 저장방법에 따른 품질의 변화에 대하여 조사연구하였다. 시키부 품종의 총당 및 환원당 함량은저장방법에 관계없이 저장기간이 길어질수록 감소하였고 침지저장한 것에 비해 진공포장한 것의 변화가 적었다. 유기산은 acetic acid와 malic acid의 함량이 높았으며, 저장기간이길어질수록 acetic acid의 함량은 증가하는데 반해 malic acid의 함량은 감소하였다. 주요한 구성아미노산은 valine, leucine,aspartic acid, glutamic acid 이었으며 진공포장한 것의 필수아미노산 함량은 감소하다가 증가하였으나 침지한 것은 저장기간 동안 계속 증가하여 저장 20일째에는 진공포장한 방법보다 100 mg 정도의 차이를 보였다. 유리아미노산은 asparticacid, alanine, cystine과 Uoline 등의 함량이 높았고, 저장기간이 길어질수록 모든 방법에서 증가하였는데 특히, 침지 저장한 가지에서 그 함량이 높았다. 또한 아미노산 유도체는phosphoserine, taurine, Y-aminoisobufric acid 및 hydroxypmline의 함량이 높았고, 저장 중에 phosphoserine의 함량은 감소하였는데반해 Y-aminoisobutric acid는 진공포장하여 20일 동안 저장하였더니 생가지에 비해 5배의 증가를 나타내었다.

• Journal of Gastric Cancer
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• 제11권3호
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• pp.135-140
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• 2011

Gastric cancer has been the most commonly diagnosed cancer in Korea although the age-standardized mortality and incidence has decreased gradually during last two decades. $Helicobacter$ $pylori$ infection and cigarette smoking are well-established risk factors, and the role of dietary factors, such as salted foods, fresh vegetables and fruits, soy foods, and processed or grilled meats on gastric carcinogenesis has been suggested. In this review, we review national and international gastric cancer statistics, studies on environmental risk factors conducted in the Korean population, and gastric cancer screening activities.

• 동아시아식생활학회지
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• 제11권5호
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• 한국식생활문화학회지
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• 제8권2호
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• pp.153-157
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• 1993

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, the contents of carotenoids and chlorophylls of Dolsan Leaf Mustard(DLM) were investigated. Total carotenoid content of DLM was 4.75 mg%, and the compositions were ${\beta}-carotene(80.91%)$, lutein(13.07%), lutein epoxide(3.93%). The contents of chlorophyll a and b were 4.1 and 1.5 mg%, and leaf was 7.4- and 8.1-fold, respectively, higher than leaf stalk. The ratios of chlorophyll a/b in leaf (2.7:1) and leaf stalk(3.0:1) were similar to those of other vegetables.

• 한국식생활문화학회지
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• 제6권2호
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• pp.215-222
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• 1991

한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 $1.8{\sim}5.3%$(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 $2.6{\sim}27.3$(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.