• Korean journal of food and cookery science
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• v.12 no.1
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.18-24
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• 2001

Seasonal content changes of the three key nutrients for organisms, protein, lipid and glycogen, were analyzed for a whole year to delineate the seasonal energy strategy in pen shells, Atrina pectinata. Two metabolically important organs, the visceral mass and the posterior adductor muscle, were examined. Protein in the visceral mass rose in April and stayed at the level until June followed by the constant minimum value between August and November. The protein contents in the posterior adductor muscle increased sharply in April and again in July, followed by a gradual decline thereafter. Total lipid contents in the visceral mass gradually increased between January and May, and then slowly decreased until September since which a new weak increase was noticed. Lipid levels in the adductor muscle rapidly dropped in June and July. Glycogen contents in the visceral mass rapidly increased between February and June, followed by a drastic drop in July. This reduced visceral glycogen level was maintained up to September, and a gradual reduction ensued. Glycogen contents in the adductor muscle steadily but markedly increased from April reaching the maximum in August, and then slowly declined thereafter. These results suggest that an accelerated protein and lipid synthesis occurs in the gonad when the pen shell undergoes the ripe stage of gametogenesis, but the levels of these two nutrients decrease on spawning. With this gonadal process, regular protein synthesis and lipid storage in the posterior adductor muscle are temporarily arrested. The most important nutrient reserves that support gonad developmental cycles in a long term seem to be glycogen of the posterior adductor muscle.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.271-282
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• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1336-1340
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• 2000

Overall prevalence of Y. enterocolitica in frozen foods was 5.6% (35 cases of 624 samples). Seasonal variation of contamination was observed. Isolation rate of Y. enterocolitica from samples collected in the second half of the year was six times higher than those of the first half of the year. Serotype of the isolated Y. enterocolitica was mainly serotype O:5 (9 cases). However, 25 cases of 35 isolates could not be serotyped with antiserum used in this study. The biotype test showed that all isolates were non-pathogenic type 1A. The polymerase chain reaction test with ail gene specific primers also confirmed that pathogenic strains were not found in frozen food isolates.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.96-100
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• 2017

Through the increasing use of internet and smart device, consumers can search the information what they want to find. The information has been accumulated and become into a big data. Analyzing the big data regarding key words associated with foods and foodborne pathogens could be a method for predicting foodborne illness outbreaks, especially in school food services. Therefore, the objective of this study was to elucidate the correlations between key words associated with foods and food safety issues. Frequencies of the key words for foodborne pathogens and food safety issues were searched using an internet portal site from January 1, 2012 to December 31, 2014. In addition, foodborne outbreak data were collected from Ministry of Food and Drug Safety for the same period of time. There was correlation between the time having maximum key word frequencies of foods and foodborne pathogens, and the time for foodborne illness outbreak occurred. In addition, the search frequencies for foods and foodborne pathogens were generally increased right after foodborne outbreaks occurred. However, in some cases foodborne outbreaks occurred after the search frequencies for certain seasonal foods increased These results could be useful in food safety management for reducing foodborne illness and in food safety communication.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.1
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• pp.16-30
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• 2023

The elderly population is increasing owing to a low fertility rate and an aging population. In addition, life expectancy is increasing, and the advancement of medicine has increased the importance of health to most people. Therefore, government and companies are developing and supporting smart healthcare, which is a health-related product or industry, and providing related services. Moreover, with the development of the Internet, many people are managing their health through online searches. The most convenient way to achieve such management is by consuming nutritional supplements or seasonal foods to prevent a nutrient deficiency. However, before implementing such methods, knowing the nutrient status of the individual is difficult, and even if a test method is developed, the cost of the test will be a burden. To solve this problem, we developed a questionnaire related to nutrient classification twice, based upon which an adaptive algorithm was designed. This algorithm was designed as a machine learning based algorithm for nutrient classification and its accuracy was much better than the other machine learning algorithm.

• The Korean Journal of Community Living Science
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• v.27 no.2
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• pp.245-263
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• 2016

This study was conducted to investigate the thermoregulatory behavior of young males in terms of self-identified thermal tolerance. We recruited 436 male students from Seoul ($24.0{\pm}4.6yr$ in age, $175.3{\pm}5.5cm$ in height, $70.1{\pm}10.6kg$ in body mass, and $23.0{\pm}2.7$ in BMI) in accordance with four types of self-identified thermal tolerance: 1) tolerable of both cold and heat, BCH (N=15); 2) heat tolerable only, HTO (N=118); 3) cold tolerable only, CTO (N=162); and 4) neither cold nor heat tolerable, NCH (N=141). The questionnaire consisted of 55 questions regarding preference to cold or heat environment, seasonal thermoregulatory behaviors including clothing habits, seasonal sleeping environments, health care/physical fitness, and anthropometric items. The results showed that: 1) BCH preferred less auxiliary heating devices, gloves/hats, or thermal underwear in winter and had very few experiences with cold/heat injuries or catching a cold, whereas NCH showed the opposite behavior and experiences as BCH; 2) thermoregulatory behaviors were not symmetrical between summer and winter. Most male students preferred cold beverage/foods to using cooling devices to lower body temperature in summer, whereas auxiliary heating devices were preferred to warm beverage/foods to maintain body temperature in winter; 3) thermoregulatory behaviors of NCH had more items in common with HTO than CTO, while the behaviors of BCH were more closely related to CTO than the behaviors of BCH were more closely related to CTO than HTO. Overall, we confirmed that thermoregulatory behaviors were apparently classified by self-identified thermal tolerance, and such behaviors could be adjusted by improving cold or heat tolerance.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.31 no.1
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• pp.81-90
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• 2018

Objectives : This study was performed to investigate the characteristic of Seborrheic Dermatitis(SD) patients who visited Korean medicine clinics. Methods : The study was carried out with 140 SD outpatients who visited fourteen Gowoongyul Korean traditional medical clinics from January to December 2016 and was completed by reviewing patients' survey. Results : 1. Among 140 patients, there were 61 male patients(43.6%), 79 female patients(56.4%). The average age of the patients was $32.6{\pm}10.9years$ old, with many in their 20s and 30s in the distribution. 2. The average duration of disease was $4.2{\pm}4.11years$. 3. 80% of the patients had experience of treatment, 58.6% only took Western medicine, 17.1% had experience of both Western and Korean medicine treatment, and 4.3% received only Korean medicine treatment. 4. Analysis of seasonal effects of SD showed that 48.6% of the respondents reported that skin disease always appeared regardless of the season, with 33.6% in winter, with 29.3% in summer and 25.7% in seasonal change. 5. The rate of family history of seborrheic dermatitis was low(6.4%), and 75.7% of the patients answered that they had no family history of skin disease. 6. The major lesion of SD appeared on face(87.9%) and scalp(36.4%). 7. 70.7% answered they do some kind of self-managements. 70.0% used moisturizers. Bathing therapy was performed in 17.1%, and 55% were taking the health supplement food, and 35.7% restricted the avoidance diet such as instant and fatty foods. Conclusions : This study demonstrated the various clinical characteristics of Korean patients with seborrheic dermatitis.