• 한국식품조리과학회지
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• 제32권5호
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• pp.648-655
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• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.

• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• 한국식생활문화학회지
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• 제33권5호
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

• 동아시아식생활학회지
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• 제16권3호
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• pp.227-241
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• 2006

This study performed recognition and preference tests on hometown foods given to University students in NaePo province, which is in the northwest area of Chungnam, Korea. The results indicated that female students and people who majored in food science were less interested in hometown foods than male students or who are not majors in food science. Moreover, they preferred Korean-style foods to food from other countries. Mass media has aroused interest in hometown foods. However, hometown foods require standard recipes certain levers of autonomy for the population. Hometown foods are valuable and should be handed down the next generation through publicity. For example, Kkotgetang(blue crab soup) was the best known hometown foods followed by kkotgegang(fermented blue crab with sauce), saeujeot(salted and fermented shrimp), eorigul jeot(salted and fermented oyster with red pepper) in that orders. The most preferred food was kkokgetang(blue crab soup) followed by kkotgegang(fermented blue crab with sauce).

• 한국식품조리과학회지
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• 제10권4호
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• pp.412-419
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• 1994

The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14~86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2~42.0 mg%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0~14.6 mg%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6~5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.

• 한국식생활문화학회지
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• 제34권4호
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• 한국식생활문화학회지
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• 제37권4호
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• pp.285-299
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• 2022

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.346-358
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• 2008

The purpose of this study is to find differences in dietary patterns through menu analysis by economic status. The data was obtained from the 1998 and 2001 National Health and Nutrition Survey of Korea. The main variables were economic status, sex, and area by urbanization. The economic status was classified into low, middle, high, and top classes using a poverty line based on the 1998 and 2001 minimum standard cost of living. The areas were divided into metropolis, small city, and rural areas. The dishes of 3 meals were classified into 29 categories by cooking method. The most frequent pattern was "rice + soup + kimchi". The frequency of this Korean basic dietary pattern was the lowest in the top income class and metropolis areas, while the highest in the low income class and rural areas. The frequency of Korean recommended dietary pattern, that is, "rice + soup or stew + kimchi + side dish" was the highest in the top income class. The metropolis group preferred side dishes using meat and a cooking method that saved time, but the rural group preferred side dishes using vegetables and cooking methods that take a longer time. In comparison of dietary pattern between male and female by economic status, the higher economic status, the male's dietary patterns showed more side dishes than those of female. But the main side dish was kimchi in male low class. Consequently, the major dietary pattern in Korea is rice-style, though the western pattern is increasing in the top income class, especially in metropolis areas. Therefore, to make a better dietary pattern, we should develop and spread low-priced recipes of various side dishes and teach financial skills such as ability to make a food budget for lower income classes. Also, we should emphasize the importance of the balance between meat and vegetables and traditional diet and western diet for the top income class, especially in the metropolis areas.