• 생명과학회지
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• 제18권11호
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• pp.1570-1577
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• 2008

오만둥이된장찌개의 가열조리에 따른 열유도반응물질을 규명하여 오만둥이를 이용한 가공기술의 기초자료를 제공하고자 향기성분을 분석하였다. 총 128종의 휘발성 향기성분은 에스테르류(16종), 방향족화합물류(14종), 함질소화합물류(11종), 알콜류(34종), 테르펜류(5종), 카르보닐화합물류(23종), 퓨란류(4종), 탄화수소류(13종), 산류(5종) 및 기타화합물류(3종)로 구성되어 있었다. 된장의 향기성분은 방향족화합물, 알콜류 및 산류의 순으로 많았고, 가열 반응 후 pentanoic acid (불쾌취)는 감소하였으며 열유도 화합물인 furfural을 주로 한 퓨란류가 약 2배로 증가하였다. 오만둥이의 향기성분은 decenol, 2,6-dimethylheptanol 및 octanol이 주된 성분인 알콜류, 탄화수소류 및 방향족화합물 순으로 많았다. 가열 반응 후에는 pentanol의 함량이 증가하였고, 함질소아미노산과 카르보닐화합물의 열유도화합물인 2-acetyl-2-thiazoline 및 benzothiazole과 같은 함황고리화합물이 생성되었다. 오만둥이 된장국에서는 오만둥이에서 유리되는 decenol 및 2,6-dimethylheptanol을 주로한 알콜류, 방향족화합물, 탄화수소류 및 된장가열 후 생성된 benzeneacetaldehyde가 주된 카르보닐 화합물이 많았다. 즉 오만둥이 된장국은 독특한 오만둥이향을 함유한 동시에 된장의 구수한 향미를 보유함을 알 수 있었다

• 대한지역사회영양학회지
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• 제14권5호
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• 대한영양사협회학술지
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• 제3권1호
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• pp.44-54
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• 1997

This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab(boiled rice) were 180-290g and 0-21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dist served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.

• 대한간호학회지
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• 제37권3호
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• pp.276-285
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• 2007

Purpose: This study was conducted to explore the relationship between isoflavones intake from soy foods and perimenstrual symptoms among women. Methods: The research design was a cross sectional study. Subjects consisted of 245 women living in Korea, aged 19-49 years. The measurement tools were MDQ and FFQ. Results: Frequently consumed soy isoflavones foods were rice with soybeans, soybean paste stew, and soy paste with tofu. The amounts of soy isoflavones foods consumed in order from highest to lowest were rice with soybeans, soybean paste stew, seasoned soybean sprouts, and soy paste with tofu. Subjects were divided into three groups by isoflavones intake levels; the small intake group, moderate intake group, and large intake group. There were significant differences in some menstrual symptoms, and postmenstrual symptoms by isoflavones intake levels. In general, the moderate isoflavones intake group showed lower scores in some menstrual symptoms and postmenstrual periods compared to the small and large intake groups. Conclusions: These results suggest some positive health effects of isoflavones from soy foods on perimenstrual symptoms. More accurate, objective measurement needs to be applied and more investigation of soy isoflavones effects on many aspects of women's health need to be done in a future study.

• 한국식품조리과학회지
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• 제26권3호
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• 대한영양사협회학술지
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• 제8권3호
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• pp.289-300
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• 2002

The purpose of this study was to investigate the intake and preference of Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male and 278 female students in Masan and Changwon City. The main results of this study are as follows. Fifty-nine point seven percent of the subjects liked Kimchi, whereas 3.7% of them disliked it, and the main reason liking Kimchi was 'hot taste' of Kimchi. Korean cabbage Kimchi and cubed radish Kimchi were highly preferred. And the preferred dishes made with Kimchi were stir-fried rice with Kimchi, Kimchi stew, pan-fried Kimch, seaweed rice with Kimch, Kimch pancake, Mandu with Kimchi, pork stew with Kimch. More than 90% of the subjects had eaten 6 kinds of Kimchi : Korean cabbage Kimchi, cubed radish Kimchi, radish leaves Kimchi, radish root & leaves Kimchi, watery radish Kimchi, white Kimchi. The frequency of Kimchi intake was 55.1% of the subjects ate Kimchi in every meal time, and 21.9% ate 2 times in a day. They preferred 'well fermented' and 'freshly prepared' Kimchi, and it was significantly difference between gender, male students more liked 'freshly prepared', whereas female students more liked 'well fermented' Kimchi(p<0.01).

• 한국식품영양과학회지
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• 제28권1호
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.

• 동아시아식생활학회지
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• 제8권4호
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• Journal of Nutrition and Health
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• 제41권1호
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• pp.89-99
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• 2008

본 연구는 유아기, 학동기, 청소년기 자녀를 대상으로 부모의 경제수준에 따라 주식과 부식류의 식품기호도를 조사 비교함으로써 부모의 경제수준에 따른 자녀의 식생활 경향을 알아보고, 이 결과를 바탕으로 자녀의 균형 잡힌 영양공급을 위한 식품의 조리법과 메뉴 개발의 기초 자료로 삼고자 하였으며, 그 길과를 요약하면 다음과 같다. 1) 조사대상자 중 학동기 두 집단 모두 과체중 대상이며, 유아기와 청소년기 두 집단은 정상 수준이었다. 2) 아버지와 어머니의 학력은 대졸이 가장 많았으며, 모든 집단 간 유의한 차이가 있었다. 모든 연령 집단에서 아버지의 직업은사무직이 가장 높게 나타났으며, 유아기의 경우 400만원 미만 (전문직)을 제외한 어머니 직업은 주부가 가장 높게 조사되었다. 3) 주식류에 대한 선호도에서 유아기와 학동기의 경우 경제수준에 따라 유의한 차이가 없으나, 청소년기의 경우 400만원 미만이 자장면과 라면에 대하여 더 높은 선호도를 나타내었다 (p<0.05). 모든 연령층에서 쌀밥을 가장 좋아하고, 면류에서는 스파게티와 자장면, 라면 순으로 나타났으며, 콩밥에 대한 선호도는 모든 연령층에서 가장 낮게 나타났다. 4) 국류와 찌개류에 대한 선호도에서는 유아기와 청소년의 경우 400만원 미만과 400만원 이상은 유의한 차이가 없었고, 학동기의 400만원 미만에서 김치찌개와 생선찌개를 더 선호하는 것으로 나타났다 (p<0.05). 모든 연령층에서 미역국과 설렁탕, 쇠고기국을 선호하고, 김치찌개와 된장찌개를 선호하였다. 5) 조림과 볶음류에 대한 선호도 조사에서 유아기와 청소년기의 경우 경제수준에 따라 차이가 없었고, 학동기의 400만원 미만에서 고등어조림, 제육볶음, 김치볶음, 낙지볶음, 감자볶음, 멸치볶음에 대하여 더 좋아하는 것으로 나타났다 (p<0.05). 모든 연령층에서 장조림과 감자, 계란조림을 전반적으로 선호하였고, 제육볶음과 김치볶음을 가장 선호한 반면, 버섯과 멸치볶음은 선호도가 낮게 나타났다. 6) 구이, 무침, 김치류에 대한 신호도 조사에서도 유아기와 청소년기의 두 그룹은 경제적 수준에 따른 차이가 없었으며, 학동기에서는 400만원 미만이 물김치와 오이소박이를 더 좋아하였다 (p<0.05). 모든 연령층에서 김구이를 가장 선호하고 다음으로 갈비구이를 좋아하였다. 무침류는 모든 연령층에서 콩나물무침을 가장 선호하였다. 7) 식품재료별 음식 선호도 조사에서는 유아기와 청소년기의 두 그룹 모두 경제수준에 따른 차이가 없었고, 학동기의 400만원 미만이 제육볶음, 생선볶음, 야채볶음 더 좋아했다 (p<0.05). 전반적으로 모든 연령층에서 선호하는 국류, 조림류, 볶음류, 구이류는 육류를 식품재료로 이용하는 것을 선호하였다.