• 한국식품조리과학회지
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• 제24권1호
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• pp.84-91
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• 2008

우리나라의 전통적인 식생활에서 나트륨 섭취를 줄여나갈 수 있는 대책마련에 기초자료로 활용하기 위하여 전주지역 주부를 대상으로 2007년 5월부터 6월까지 섭취하고 있는 김치와 국${\cdot}$찌개를 수거하여 염도를 조사하고, 설문지를 통해 소금섭취와 관련된 식행동과 섭취실태를 조사한 결과는 다음과 같다. 1. 조사대상자의 연령은 40대가 57.8%로 가장 많았고, 가족 수는 4명, 5명 이상이 41.3%로 많았으며, 최종 학력은 고졸이 41.3%로 가장 많았다. 가정의 한달 평균 수입은 100-200만원이 28.4%, 200-300만원이 22.9%였고, 54.1%가 직업을 가지고 있었다. 2. 섭취하고 있는 김치의 평균 염도는 $2.0{\pm}0.5%$였다. 3. 섭취하고 있는 국${\cdot}$찌개의 국물 염도는 $1.0{\pm}0.3%$, 국물과 건더기를 믹서에 갈아서 잰 염도는 $0.8{\pm}0.3%$였다. 국의 염도는 $0.9{\pm}0.3%$, 찌개의 염도는 $1.1{\pm}0.3%$로서 찌개의 염도가 국보다 유의적으로 높았다(p<0.001). 된장국의 염도 $1.0{\pm}0.3%$, 맑은 국읜 염도는 $0.8{\pm}0.3%$로서 된장국의 염도가 맑은 국보다 유의적으로 높았다(p<0.05). 4. 염분섭취와 관련된 식행동 점수가 높을수록 즉, 짠 음식을 선호할수록 섭취하고 있는 국${\cdot}$찌개의 염도도 높아 유의적인 양의 상관관계를 보였다(p<0.01). 5. 식사를 하면서 소금이나 간장을 사용하는지에 대한 질문에서는 '거의 사용하지 않는다'고 응답한 경우가 많았는데, 국${\cdot}$찌개의 염도가 낮은 군에서 높은 군과 유의적인 차이를 보였다(p<0.01). 6. 하루에 섭취하는 김치의 횟수는 대상자의 50% 이상이 매 끼니 섭취하는 것으로 응답하였고, 한번 식사 시 섭취하는 김치의 종류는 1-2종류가 가장 많았다. 섭취하고 있는 김치의 간에 대해 김치 열도가 낮은 군에서 '보통'으로 응답한 경우가 많았고, 김치 염도가 높은 군에서는 '보통' 또는 '짜다'고 응답한 경우가 많아 유의적인 차이를 보였다(p<0.01). 또한 국${\cdot}$찌개의 염도가 낮은 군에서 '싱겁다'고 응답한 경우가 많아 국${\cdot}$찌개의 염도가 높은 군과 유의적인 차이를 보였다(p<0.05). 자주 섭취하는 김치는 배추김치, 파김치, 나물김치, 무김치, 깍두기, 열무김치 등이었다. 7. 하루에 섭취하는 국${\cdot}$찌개의 횟수는 2회 섭취하는 경우가 가장 많았다. 김치염도가 낮은 군에서 높은 군에 비해 국물을 '반 그릇 이상' 먹는 경우가 더 많았고, 또한 국물은 먹지 않고 건더기만 먹는다고 답한 응답자의 비율이 더 많아 유의적인 차이를 보였다(p<0.01). 섭취하고 있는 국이나 찌개의 간에 대한 질문에서는 '보통이다'로 응답한 경우가 많았다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 한국식품조리과학회지
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• 제14권5호
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• pp.475-481
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• 1998

돼지고기와 챔을 이용한 찌개에서 생성되는 돌연변 이원성과 김치 , 표고버섯, 파, 마늘이 부재료로 첨가되었을 때의 억제효과를 검토하고 국산햄과 외국산챌의 차이를 알아보고자 변이원으로 4-NQO, Trp-p-1을 사용하여 염기치환형 변이균주인 Salmonella typhimurium TA100을 이용한 Ames test를 실시하였다. 1. 0.025-0.02 g/Plate 농도에서, 김치는 가열했을때 변이원성이 나타나지 않았고 4-NQO, Trp-p-1의 변미원성을 효과적으로 억제하였다. 햄과 돼지고기는 가열시 변이원이 자체적으로 생성되었고 돼지고기 0.02 g/plate 농도에서 가장 큰 값을 나타내어 육가공품에 첨가된 아질산염에 대한 안전성을 확보할 수 있었다. 2.가열된 돼지고기와 햄의 변이원성에 대하여 대체로 김치 첨가시 억제효과가 가장 컸고, 표고버섯 한가지보다는 표고버섯에 파 ,마늘을 함께 첨가했을때 억제효과가 더 컸다. 3. 외국산햄은 국산햄과 달리 항산화제인 ascorbic acid가 더 많이 첨가되어 있어 0.02g/plate 농도에서 가열에 의해 변이원이 생성되지 않았고 변이원 존재 시 국산햄보다 낮은 변이원성을 나타내었다.

• Journal of Nutrition and Health
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• 제35권6호
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• pp.658-667
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• 2002

This study was conducted to investigate frequently consumed menu patterns by the area and season, using the 24-hour recall method. Subjects were 1,041 living in five different Korean rural areas for the spring, autumn and winter. The purpose of this study is to suggest the menu pattern in rural areas for the basic data of the nutrition education program and nutrition intervention project by the area and season. The result are following : Most frequently used basic menu patterns, excluding side dishes, were rice＋soup in Yeoju, Hoensung and Jungup, rice＋stew in Ulsan, and only rice in Chungju. The most frequent menu pattern by the number of side dish was rice＋soup＋kimchi＋1 side dish in Yeoju and Ulsan were rice＋stew＋kimchi in Hoengsung, and was rice＋soup＋2 side dish in Chungju and Frequently used menu patterns by the kind of side dish weer rice＋soup＋kimchi＞rice＋stew＋kimch＞rice＋kimchi＞noodle＋kimchi in the order The most frequent menu pattern was rice＋soup＋kimchi in spring and autumn, and was rice＋stew＋kimchi in winter. The mean adequacy ratio(MAR) in spring and autumn was higher than that in winter. MAR in Ulsan is higher than that of other areas. With these results, we can conclude that there are difference in menu pattern by the season and area. For the nutrition program in the community, menu patterns should be carefully examined by the season and area. The results from this study can be used as basic data for nutrition education program in Korean rural areas.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• 동아시아식생활학회지
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• 제9권4호
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• pp.475-482
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• 1999

산성조미료로서 이용될 뿐만 아니라 여러 가지 조리 및 영양생리작용을 가진 곡물식초와 구연산을 소뼈에 이용하여 조리할 때 산의 종류와 조리시간이 뼈로부터 칼슘, 마그네슘, 인의 용출에 미치는 영향을 조사하였다. 그 결과 칼슘, 마그네슘 그리고 인의 용출량은 0, 0.5, 1, 2%순으로 산농도가 진할수록 증가하였다. 그리고 끓이는 시간에 비례하여 증가하였으며 같은 농도에서 구연산 첨가군이 곡물식초 첨가군보다 많이 용출되었다. 곡물식초와 구연산 농도 2%를 첨가하여 12시간 끓인 시료를 이용하여 탕수 두부를 만들어 관능검사를 실시한 결과 신맛, 맛, 종합적인 평가에서 곡물식초 첨가군이 구연산 첨가군 보다 높은 기호도를 나타내었다. 이상의 결과들로부터 산성조미료를 첨가하여 12시간 끓임에 의하여 칼슘과 마그네슘은 가용화 되기 쉽다는 사실을 시사한다고 본다.

• 한국식생활문화학회지
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• 제9권3호
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• pp.241-250
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• 1994

In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.

• 한국식품조리과학회지
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• 제20권1호
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• 한국식생활문화학회지
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• 제25권5호
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.