• Journal of Nutrition and Health
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• 제36권8호
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• pp.870-881
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• 2003

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.

• 대한영양사협회학술지
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• 제7권4호
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• pp.320-330
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• 2001

This study was to obtain information about the dietary habits, the dietary attitudes, nutrition knowledge, and the food consumption of middle school students and to assess relationships between the dietary habits, the dietary attitudes, and nutrition knowledge of middle school students. Data were collected from 390 middle school students in Kimcheon. In the dietary habits, the regularity of breakfast showed the highest point and the snack consumption showed the lowest point. Female students were lower in the regularity of breakfast, and male students were higher in overeating of dinner and night. In the dietary attitudes and the perceived importance of nutrition, male students showed more favorable attitudes and perceived more importance of nutrition. In the nutrition knowledge, the responses to items 'Cola or cider doesn't have calories' and 'An egg contains lots of cholesterol' were the lowest point. Female students had higher knowledge than male students. In the food intake, grains, milk.yogurt.cheese, and fruits were always eaten or frequently eaten. While fast food, spicy and salty food, seaweeds, carbonated drinks, and yellow or green vegetables were eaten in lower frequency than other foods. Male students consumed more meat.ham.egg.fish, fried.stir-fried food, fast food, carbonated drinks, and spicy and salty food than female students. The correlation between dietary attitudes and dietary habits was statistically significant. The correlation between dietary attitudes and the perceived importance of nutrition was statistically significant. But the correlation between dietary attitudes and nutrition knowledge was statistically significant for female students, not significant for male students. Nutrition knowledge was related to the perceived importance of nutrition. It might be suggested that effective nutrition education program might be developed and implemented to ensure the good eating behaviors of middle school students.

• 한국식품영양학회지
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• 제22권1호
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• pp.29-40
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• 2009

This study investigates the preferences Chinese have of Korean Kimchi and improvements for Chinese market adaptation of Kimchi through a survey. The questionnaire was conducted on 298 Chinese(108 males, 190 females) residing in Weihai, Yantai and Qingdao in Shandong province. The questionnaire form was developed and used for self-administration. The collected data were analyzed by SAS package. Among the subjects, 88.9% had experienced eating Kimchi and 58.8% liked Kimchi. The preference of Kimchi was significantly higher among males, workers, persons who had visited Korea, and persons interested in Korea compared to females, university students, persons who hadn't visited Korea, and persons with no interest in Korea. The reasons for liking Kimchi, in order of popularity, were for its 'refreshing taste'(64.9%), 'spicy taste'(57.7%), 'chewy texture'(47.2%), and 'sour taste'(35.1%). The reasons for disliking Kimchi were for its 'smell'(19.6%), 'sour taste'(16.2%), 'salty taste'(14.3%), and 'appearance'(8.7%). Of those surveyed, 97.6% had a positive opinion of Kimchi intake in the future. The intention of future consumption of Kimchi was significantly higher in females than males. The type of Kimchi wanted by Chinese was 'less seasoning'(53.4%), 'less spicy'(46.0%), 'sweeter taste'(39.3%), 'less salty'(37.2%), and 'no fish-like smell'(35.6%). Improvements for increasing Chinese Kimchi consumption were 'development of Kimchi according to Chinese preference'(81.2%), 'improvement of sanitation'(73.5%), 'decrease in the sale price of Kimchi'(72.8%), and 'convenient place for the purchase of Kimchi'(63.8%).

• 한국식품조리과학회지
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• 제24권6호
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• 한국식품영양학회지
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• 제27권2호
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• 한국식품조리과학회지
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• 제32권1호
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• pp.136-146
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• 2016

The purpose of this study was to investigate whether there was a gender difference in motivating university students to decrease their sodium intake and to identify effective motivating factors. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants' perceptions on the severity of and the vulnerability to risk of serious diseases due to the high sodium intake, as well as the effectiveness (response efficacy) and the ability to perform preventive measures (self-efficacy). Behavioral intentions on five specific practices (checking nutrition label, consuming more fruits and vegetables, consuming less soups, avoiding spicy and pungent food, purchasing less instant or restaurant foods) related to decreasing sodium intake were also included. A total of 294 usable response data were collected from university students (92 male, 202 female) in Busan and Gyeongnam in June 2015 and analyzed using IBM SPSS 22. Severity was the highest (4.04) PMT factor followed by response efficacy (3.72), self-efficacy (3.42), and vulnerability (3.26). Compared to male students, female students thought that the threat was more severe (t=6.035, p<0.001) and reducing sodium intake would be effective to prevent serious illnesses (t=4.724, p<0.001), but their vulnerability and self-efficacy perceptions were not different from male students. Among the five items measuring behavioral intention, female students were more likely to increase fruits and vegetables consumption (t=3.811, p<0.001), while male students were more likely to avoid spicy and pungent foods (t=2.336, p=0.020). Based on findings of this study, the recommended strategy to effectively motivate university students to lower their sodium consumption level is the development of campaign focused on increased vulnerability perception, response efficacy, and ease of practicing preventive measures instead of emphasizing the severity of the consequences.

• 대한한의학방제학회지
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• 제14권1호
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• pp.52-73
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• 2006

Objective & Methods: Toothache is occurred frequently in daily life. Nevertheless, medical treatment of the toothache is almost dependent on western cure. So we chose the oriental medicine textbook that were dealing with the internal herb medicine and external treatment. we got this result. Result were as follows : 1. The internal medication of toothache was the most used 15times Chungwesan(淸胃散) and 8times Palmihwan(八味丸). 2. Chungwesan (淸胃散) was used to remove the stomach heat. the intestin stomach heat and the stomach blood heat. etc. 3. The pill and powder form in external treatment was much used. 4. The most many used herb were Asari herba cum Radice(細辛), Cimicifugae Rhizoma( 升麻) and Angelicae dahurcae Radix(白芷), etc. 5. The most herb used for external treatment were the spicy warm and the spicy hot medication.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 동아시아식생활학회지
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• 제20권6호
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• pp.837-844
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• 2010

Dietary life was formed as being influenced by the people's cultural, social and environmental situations. The people's food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans' Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's ${\alpha}$ was highly 0.855. We checked that KMO examination was 0.775 and $x^2$ of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.

• 한국조리학회지
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• 제18권5호
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• pp.95-112
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• 2012

본 연구의 목적은 전통비빔밥이 아닌 새로운 형태의 퓨전비빔밥에 대한 선호도 및 구매의도에 관한 탐색적 연구를 수행하는데 목적이 있다. 본 연구는 목적 달성을 위해 서울 지역 지하철을 이용하는 소비자들을 중심으로 표본조사를 실시하였다. 조사는 2012년 4월 3일부터 2012년 4월 10일까지 1주일동안 이루어졌고, 총 288부를 최종 분석에 사용하였다. 분석결과 비빔밥 선호에 관한 질문에서는 '좋다'와 '매우좋다' 응답이 총 190명으로 긍정적으로 나타났고, 선호하는 이유로는 '간편히 먹기 위해서'와 '맛있어서'로 나타났다. 소비자들의 퓨전비빔밥에 대한 선호도는 '매운 낙지비빔밥', '돈가스비빔밥', '회비빔밥', '치킨데리야끼비빔밥', '비빔밥 시금치 라자냐'순으로 나타났고, 구매 의도는 '매운 낙지비빔밥', '돈가스비빔밥', '회비빔밥', '게살비빔밥', '치킨데리야끼비빔밥' 순으로 나타났다. 인구통계학적 특성인 성별, 결혼유무, 연령, 학력에 따라서 퓨전비빔밥의 선호도와 구매의도 모두 유의한 차이가 있는 것으로 나타났다.