• Journal of Nutrition and Health
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• 제49권5호
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• pp.335-346
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• 2016

본 연구는 만 19세 이상의 성인 20,926명을 중심으로 한식 국물 음식에 섭취에 따른 식생활 평가에 대한 연구를 수행하였다. 국물 음식 섭취에 따른 식생활 평가를 수행하기 위해 전체 국물 음식 섭취량과 국/탕 및 찌개/전골 섭취량으로 분류하였으며, 전체 국물 음식 섭취량은 4 분위수로 분류하였다. 국물 음식의 섭취가 가장 높은 Q4군의 특징을 살펴보면 성별의 경우 남성의 비율이 여성 비율보다 높았고, 연령층은 만 30~49세 연령, 기혼자이며, 가구 소득과 교육 수준이 높은 것으로 나타났다. 식생활 관련 요인들을 살펴보면 Q4군으로 갈수록 아침식사 결식의 비율이 낮아지며, 하루 1회 이상 외식하는 대상자의 비율이 높아지는 경향을 보였다. 또한, 국물 음식 섭취 4분위수 범위에 따른 영양소 섭취량에 대한 결과 지방을 제외한 모든 영양소 섭취량과 에너지 기여도의 비율 (지방의 에너지 기여된 비율 제외)이 Q1에서 Q4군으로 갈수록 유의적으로 증가하는 추이를 보였다. 식사가 제공된 조리 장소별 국물 음식 섭취량 역시 전체 국물 음식, 국/탕 및 찌개/전골 섭취량 모두 가정, 상업적 외식 및 단체 급식에서 Q1~Q4군으로 갈수록 섭취량이 유의적으로 증가하는 추이를 보였다. 마지막으로 국물 음식 섭취 4분위수 범위에 따른 식품 섭취량의 결과에서는 곡류, 서류, 두류, 견과류, 체소류, 버섯류, 과일류, 육류, 어패류, 우유/유제품류, 오일류 및 조미료류가 Q1 군에서 Q4 군까지 증가하는 추이를 보였다. 마지막으로 국물음식 섭취에 영향을 미치는 요인을 다중회귀분석을 통해 살펴본 결과 남성, 높은 연령, 기혼자와, 아침식사를 하는 경우, 간식을 섭취하는 경우, 가정식과 단체급식에서 제공된 식사를 하는 경우 및 주 당 평균외식 빈도와 에너지 및 나트륨 섭취가 증가할수록 전체적으로 국물음식 섭취에 정(+)의 방향으로 영향력을 보였다. 전체적으로 국물 음식 섭취가 증가함에 따라 영양소나 식품의 섭취량이 증가하는 것으로 보이는데 특히 나트륨의 섭취량은 각종 만성질환의 위험도와 관련이 높으므로 이에 대한 주의가 필요할 것으로 사료된다.

• 한국식생활문화학회지
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• 제35권3호
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• pp.233-240
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• 2020

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

• Journal of Nutrition and Health
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• 제53권6호
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• pp.676-687
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• 2020

본 연구는 질병관리청의 국민건강영양조사의 5개년 (2012-2016년) 자료를 통합하여 19-64세 성인 19,779명 (남자 8,034명, 여자 11,745명)을 대상으로 우리나라 성인의 대표적인 다빈도 음식 11종에 대해서 식사 섭취장소, 성별, 세부 연령에 따른 1인 1회 섭취분량의 차이를 살펴보았다. 1인 1회 섭취분량은 극단값의 영향을 배제하기 위하여 중앙값 (50th percentile)으로 제시하였다. 밥류 (쌀밥, 잡곡밥), 국류 (미역국, 된장국), 김치류 (배추김치), 볶음류 (멸치볶음, 돼지고기볶음), 나물류 (시금치나물, 콩나물), 찌개류 (된장찌개, 김치찌개)에 대하여 살펴본 결과, 외식에서 가장 높은 섭취량을 보인 음식은 쌀밥과 김치찌개였다. 김치찌개의 경우 모든 연령대의 남자가 다른 식사 섭취장소보다 외식에서 높은 섭취량을 나타내었는데 성인 남자의 모든 연령대에서 가정식보다 외식에서 쌀밥의 높은 섭취량을 보였고 여자는 '50-64세'의 외식에서 높은 섭취량을 나타내었다. 김치찌개의 경우도 모든 연령층의 남자가 외식에서 가장 높은 섭취량을 보였다. 단체급식에서 높은 섭취량을 나타내는 음식 중 특히 된장찌개는 '30-49세 남자', '50-64세 남자'의 단체급식에서의 섭취량이 다른 식사 섭취장소보다 높게 나타났으며, 돼지고기볶음은 모든 연령대의 남녀가 단체급식에서 가장 많이 섭취하고 있었다. 이러한 분석을 통해 우리나라 성인의 식사 섭취장소별 다빈도 음식의 섭취량이 성별, 세부연령별 차이가 큰 것을 알 수 있었다. 특히 단체급식과 외식에서 많이 섭취하는 음식의 경우 나트륨 함량이 높은 김치찌개, 된장찌개, 돼지고기볶음 등이 있어 단체급식이나 외식을 하는 대상자에게 적정 1인 1회 분량에 대한 영양교육을 실시하고, 외식업체를 위한 표준 레시피 등의 제공을 통해 나트륨 저감화 노력이 필요한 것으로 보인다.

• 대한가정학회지
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• 제25권2호
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• pp.69-77
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• 1987

The purpose of this study is to explore the daily meal pattern. This could view the future trend of meal pattern by comparing the ones in the past. The informations of this study were obtained from 720 housewives residing in various parts of Korea during July 20 to september 10, 1985, by using questionaires. The subjects were divided into several groups according to their ages, educational levels, careeres, monthly incomes, numbers of family, areas of residence, and types of housing. The X2-test was applied to see the indivisual data. The following observations were made in this study: 72% of Korean families had rice with side dish set three times a day, the first choice for rice substitute was noodle and the second was breads, 80% of the subjects consumed 2~4 varieties of side dishes. The favorite were Kimchi and Doh-an jeang digae(soybean paste stew), cooked vegetable and Gohchoojeang igae(Red pepper paste stew).

• 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.

• Journal of Nutrition and Health
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• 제34권8호
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• pp.936-945
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• 2001

This study was conducted to investigate the menu patterns consumed frequently in 5 Korean rural areas for all seasons, using 24-hour recall method with 1,185 subjects. The purpose of this study was to suggest the menu pattern in rural areas for the basis data of the nutrition education program and nutrition intervention project. The result were following : most frequently used menu patterns by the number of side dish were rice + soup + kimchi + 1 side dish> rice + soup + kimchi + 2 side dish> rice + soup + kimchi > rice + stew + kimchi + 1 side dish in the order. Most frequently used menu patterns by the kind of side dish were rice + soup + kimchi > rice + stew + kimch > rice + kimchi> noodle + kimchi in the order. In menu patterns showed higher frequency, Nutrient Adequacy Ratio(NAR) of all nutrients except Ca and Vit A was over 0.7. The Mean Adequacy Ratio (MAR) of rice + soup(or stew) + kimchi + 2(or 3) side dish was 0.76∼0.82. The number of dishes consumed in winter was the highest. The menu had traditional menu pattern based on cooked rice, Korean soup and kimchi in Korean rural areas. With these results, we can conclude that nutrient balances from the menu pattern can be improved, if the composition of main dish and side dish are adequate . For the nutrition program in the community menu patterns should be examined carefully. The result from this study can be used as basic data for nutrition education programs in Korean rural areas.

• Nutrition Research and Practice
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• 제6권3호
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• pp.232-237
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• 2012

This study was done to explore the effect of Korean women's salt usage behavior on their sodium intake and excretion according to aging. Dietary sodium intake and salt usage behavior were analyzed to compare the difference between young and middle-aged women. One hundred fifty six young women and 77 middle-aged women without hypertension or any current medication were recruited. Body mass index, waist hip ratio, blood pressure were measured from each subject. Salt usage behaviors were surveyed with questionnaire, sodium intake with 24-hr recall method, and sodium excretion with spot urine. Middle-aged women were more obese than young women according to body mass index and waist hip ratio. Blood pressure was significantly higher for the middle-aged. Young women consumed more fats and middle-aged women more carbohydrates. Middle-aged women consumed more sodium and potassium, and excreted more sodium. Among questionnaire items, kimchi, soup or pot stew, or salted vegetables were found to be related with high sodium diet. Salted vegetables and salted nuts and potato chips were significantly correlated with young women's high sodium diet, while soy sauce on fried food, kimchi, salted vegetables accounted for middle-aged women's high sodium diet. With these results, we concluded that middle-aged women consumed more carbohydrates, less fat, and more sodium and potassium than young women. Middle-aged women frequently choose kimchi, soup or pot stew, or salted vegetables, and they contribute to high sodium intake. We recommend to choose low-salt kimchi, less soup or pot stew, and more fresh vegetables for lower sodium diet.

• 대한지역사회영양학회지
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• 제21권6호
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• pp.558-573
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• 2016

Objectives: The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by gender, age and regions. Methods: We used the data from 2010-2012 KNHANES. A total of 20,387 subjects aged 8 years and older were included. Intakes were compared by gender, age (8-18, 19-49 and >50 years) and geographical regions in Korea. Dishes were classified into 28 dish groups based on cooking methods. Statistical analysis was performed by using the SAS 9.3 and SUDAAN 11.0.1 software. Results: The mean sodium intake of Koreans was $4866.5{\pm}35.9mg/day$, which was 2.4 times higher than the adequate intake (AI) of sodium for Koreans. We found that daily sodium intakes were significantly different by age, gender and regions. Men and aged over 50 years had significantly higher sodium intake than women and other age groups. The mean potassium intake in Koreans was $3002.2{\pm}19.4mg/day$ and daily potassium intakes were significantly different by age, gender and regions. Women and age 50 years and over had significantly higher potassium intakes than men and other age groups. The average Na/K ratio was $2.89{\pm}0.01$ and was highest in men and in the age group of 19-49 years. The major sources of dietary sodium were soup and stew, followed by Kimchi, noodles and dumpling, pickled vegetables and seasonings, which represented 63.1 % of total sodium intakes. Soup and stew or Kimchi were the primary sources of dietary sodium intake. The major sources of dietary potassium were cooked rice, followed by soup and stew, Kimchi, fruits and beverages. Conclusions: Sodium and potassium intakes and the major sources of those were significantly different by gender, age groups and regions. Therefore, different approaches based on gender, age and regions are needed to decrease sodium intake and increase potassium intake.

• 한국유기농업학회지
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• 제6권1호
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• pp.63-75
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• 1997

This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.