• Korean Journal of Community Nutrition
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• v.1 no.3
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• pp.423-432
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• 1996

The purpose of this study was to investigate the nutrition knowledge of kindergarten teachers and their attitude toward kindergarten lunch and snack service programs. Self-administered questionnaires were completed by 293 kindergarten teachers from January to February 1995. The results were as follows : 77.8% of the kindergarten teachers were taking part in the school meal service program. Most teachers were interested in the special training in child nutrition management, however, only 34.0% of the respondents had taken the nutrition related courses. The average score of nutrition knowledge of kindergarten teachers was 15.9$\pm$2.9 out of possible 28 points. They had better knowledge on such subjects as nutritional physiology and food choices for children, but had lower scores on practical subjects as calorie and nutrient value of food, cooking and nutrition management for children. When they chose snack items for children, teachers highly considered the nutritional value of snacks. Milk, cornflakes & milk, steamed potato, boiled egg, orange, apple and gimbap were their favorite choices for children's snacks. Other factors to be considered included children's preference, convenience in food service, and price of snack.

• Korean Journal of Human Ecology
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• v.7 no.4
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.563-571
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• 2013

This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10~20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.411-431
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• 2006

The purpose of this study was to assess the frequently consumed dish consumption frequencies of continuous ambulatory peritoneal dialysis(CAPD) patients with osteopenia and develop recipes to improve bone mineral density of CAPD. The subjects were 96 CAPD patients with osteopenia(male 39, female 57) (osteopenia group) and 45 CAPD patients with normal BMD(male 24, female 21), matched with key variables(normal group). Fifty dishes(foods) that most frequently consumed were determined and food consumption frequency for each dish(food) for two groups were compared. Osteopenia group showed lower consumption frequency for ice-cream but higher frequency in apple. Of the 50 most frequently consumed dishes(foods), 20 dishes assessed as safe and recommendable for CAPD patients with osteopenia based on the contents of protein and mineral were selected : white boiled rice, white gruel, beef soup, steamed cabbage, roasted dried laver, fried egg, roasted bean-curd, cooked and seasoned bean sprouts, corn-starch jelly, cheese, ice-cream, orange juice, apple, grape, peach, peanut, raw lettuce, raw cucumber, and injulmi rice cake. wenty eight new dishes with modified recipes were developed for CAPD patients. Protein and mineral contents were analyzed for frequently consumed 17 dishes, assessed as modification of recipes are needed. The recipes were modified to decrease P, Na and K contents and to increase protein and Ca contents. Twenty dishes(foods) selected as having reasonable protein and mineral contents ratio or 28 newly developed dishes modified with protein and mineral contents or ratio would be helpful for nutrition education or counseling for CAPD patients with osteopenia. Dishes(foods) suggested in this study would also be useful for all CAPD patients for preventing osteoporosis.

• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.426-440
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• 2017

Objectives: The valid assessment of food and nutrients intakes using appropriate dietary intake method is necessary to improve the nutritional status of the hemodialysis (HD) patients. This study was conducted to compare the method between newly developed, semi-quantitative food frequency questionnaire (Semi-FFQ) and 7-day dietary records (7-DRs) for hemodialysis patients. Methods: We conducted both methods on 53 maintenance HD patients in two university hospitals. We calibrated the frequency, portion size and daily intake of 47 food items reported in Semi-FFQ. The food and nutrients intake was compared and the correlation of the two methods was analyzed. Also each nutrient intake was compared to recommended dietary allowance for Korean (KDRIs) and recommended nutrient reference value for HD patients. Results: Energy and energy-yielding nutrients intakes were significantly higher in the two methods (p<0.01). These support the possible reliability between Semi-FFQ and 7-DRs that is similar with regard to most mineral and vitamin intakes. Thus, the Semi-FFQ used in this study for the assessment of nutrient intakes of HD patients can be reliable for the assessment of the nutrient intake along with the 7-DRs. The correlation coefficients were higher for foods consumed daily, such as steamed rice, meat and chicken, bean, egg, milk, coffee and alcohol than for those of foods eaten rarely (p<0.01). Conclusions: The Semi-FFQ used in this study can be a reliable tool for the assessment of the HD patients' nutrient intake along with the 7-DRs, despite its limitations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1177-1191
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• 2016

Estimation of food consumption details, such as portion size and frequency of consumption, is needed for exposure assessment step in microbiological risk assessment. This study investigated the amounts and frequencies of 50 kinds of consumed livestock products. A quantitative survey was performed by trained interviewers in face-to-face interviews with 1,500 adults aged over 19, who were randomly selected from seven major provinces in Korea. Respondents received a picture of one serving size for each of the 50 livestock products, including meats, processed meat products, milk and dairy products, and eggs and processed egg products. A t-test and general linear model were carried out using SPSS statistics. The most important factor affecting consumption of livestock products was residence area. The most frequently consumed food was milk (2.6 times/week), followed by pork (1.4 times/week), liquid yogurt (1.3 times/week), rolled omelet (1.2 times/week), semisolid yogurt (1.0 times/week), steamed egg (1.0 times/week), ice cream (0.9 times/week), chicken (0.8 times/week), low fat milk (0.7 times/week), and beef (0.6 times/week). In the case of consumption amount, people living in a city consumed meat (beef, pork, chicken, and duck) 1.5 times more than those living in a village, whereas milk and dairy products and eggs and processed egg products were consumed more frequently by people living in a town. When people eat meat, they consume twice the amount of one serving size. Students consumed livestock and processed livestock products more frequently with greater portions all at once. People living in Seoul, Incheon/Gyeonggi, and Busan/Ulsan/Gyeongnam consumed livestock products more frequently in large amounts. Data from this study can be used for risk assessment of livestock and processed livestock products as well as education for safe consumption of livestock products.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• The Korean Journal of Nuclear Medicine
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• v.32 no.3
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• pp.276-289
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• 1998

Purpose: To evaluate dysphagia objectively and quantitatively, and to clarify the effect of neck position and viscosity changes in patients with aspiration and laryngeal penetration. Materials and Methods: We studied 35 patients with dysphagia and 21 normal controls using videofluoroscopy and scintigraphy. Videofluoroscopy was performed with barium with three different viscosity, and scintigraphy was done with water, yogurt, and steamed egg mixed with Tc-99m tin colloid. If aspiration was found during videofluoroscopic examination, patient's neck position was changed and study repeated. Videofluoroscopy was analyzed qualitatively. We calculated 7 quantitative parameters from scintigraphy. According to the videofluoroscopic findings, we divided patients into 3 subgroups; aspiration, laryngeal penetration, and no-aspiration group. Results: The result of videofluoroscopy revealed that the most common finding was the delay in triggering pharyngeal swallow. Pharyngeal transit time (PTT) and pharyngeal swallowing efficiency(PSE) in patients with aspiration were signifi-cantly different from other groups. After neck position change, aspiration could be reduced in all of 7 patients, and laryngeal penetration reduced by about 82%. PTT and PSE were also improved after position change. Aspiration and laryngeal penetration occurred more frequently in thin liquid swallowing than in thick liquid and solid swallowing. Conclusion: PTT and PSE were useful for the evaluation of dysphagia. Aspiration and laryngeal penetration could be reduced when appropriate position assumed. We could decrease the chance of aspiration by changing the patient diet consistency. Scintigraphy might be useful tool to quantitate and follow up these changes.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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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.