• 동아시아식생활학회지
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• 제25권3호
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• pp.539-547
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• 2015

This study investigated elementary school students' perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects' mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was $19.4kg/m^2$. All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.

• 한국식품조리과학회지
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• 제29권4호
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• 한국식품영양학회지
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• 제13권4호
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• pp.353-359
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• 2000

본 논문은 퍼지이론을 조리법에 적용함으로써 지금까지 자료조사를 근거로 하여 관능검사를 토대로 제시된 한국요리의 표준화 방법을 체계화하고 쉽게 응용할 수 있도록 하는 방법을 제시하였다. 본 논문에서는 비빔밥을 중심으로 퍼지 이론을 적용하였으며 식품 조리법의 판정기준인 관능지수를 퍼지 이론에 적용하여 추론하는 방법을 제시하였다. 이 방법은 재료의 분량에 따른 관능지수의 변화에 대한 매우 제한적인 경우에 대해서 제시를 했지만 더 많은 재료의 분량 및 조리방법 등을 고려하면 더욱 정확하고 보편적인 관능지수를 직접 조리를 하지 않고 시뮬레이션에 의하여 추론할 수 있다. 본 논문에서는 그 기초적인 연구로 퍼지 이론을 소개하고 비빔밥을 중심으로 기본적인 방법을 제시하였는데 이 퍼지이론의 도입은 조리법의 과학화 및 전산화를 용이하게 하며, 환자의 체계적인 영양관리와 어린이, 노약자 등 식이요법이 필요한 사람들과 조리법이 한정적인 특정지역에 적용하여 다양한 방법을 모색할 수 있을 것으로 생각된다.

• 한국식생활문화학회지
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• 제8권3호
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• pp.231-241
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• 1993

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for ${\ulcorner}Good{\;}Menu{\lrcorner}$.

• 동아시아식생활학회지
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• 제27권2호
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• Journal of Nutrition and Health
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• 제35권5호
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 한국식생활문화학회지
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• 제29권6호
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• 한국식품영양학회지
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• 제26권3호
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• pp.459-469
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• 2013

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

• 대한지역사회영양학회지
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• 제25권5호
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.