• 대한영양사협회학술지
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• 제18권4호
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• 한국식품영양과학회지
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• 제24권4호
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• pp.530-536
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• 1995

A study was performed to assess dietary intake and serum levels of $\beta$-carotene and the influence of preference for hot taste on $\beta$-carotene intake in Korean female college students. Daily intake of $\beta$-carotene was estimated with a questionnaire composed of food item of high $\beta$-carotene contents and the average daily intake level was 4089$\pm$2400$\mu\textrm{g}$. The major sources of $\beta$-carotene included carrot, pumpkin, spinach, tomatoes and red pepper powder. 14$\pm$10% of total dietary $\beta$-carotene intake was from foods containing red pepper powder. The average amount of red pepper powder added to bean sprout soupr were 0.32$\pm$0.34g. Subjects preferring hot taste added significantly larger amount of red pepper powder(p<0.05) than those not preferring hot taste. Subjects of the lowest quartile of $\beta$-carotene intake level showed the lowest precentage of subjects preferring hot taste. The average serum $\beta$-carotene concentration was 36.5$\mu\textrm{g}$/dl and large variation in the amount among the subject has been observed. The level of dietary $\beta$-carotene intake and serum $\beta$-carotene concentration of Korean female college students were not significantly correlated but both were higher than levels in reports from western countries. These results indicate that $\beta$-carotene intake levels of the subjects are adequate and the preference for hot taste affects $\beta$-carotene intake significantly.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.38-48
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• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• 한국식생활문화학회지
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• 제34권4호
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• pp.463-473
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• 2019

The aim of this study is to identify the value structure of active seniors for noodles. Noodles are the secondly most preferred and familiar food in Korea, followed by rice. And noodles also have a variety of tastes/flavors and even a variety of ceremonial characteristics. The necessity of offering proper food to seniors has recently increasing because Korea becoming an aged society. This study conducted 1:1 in-depth interviews with 30 active senior participants using the soft laddering technique, which is based on the means-end chain theory. The Implication Matrix and HVM were derived from performing content analysis. The active seniors mainly consider the 'taste', expecting to obtain the 'satisfying taste', and pursuing the 'family affair', 'pleasure', and 'self-satisfaction'. The results of this study indicated that the taste is the most important attribute and the active seniors consider their family as well as the pleasure and satisfaction of their own. Male seniors mainly pursue the 'pleasure' and 'self-satisfaction' by satisfying their taste through considering 'taste' and 'familiarity'. But female seniors mainly pursue the 'family affair' by 'satisfying taste' through considering 'taste'. These results can be used as a basic data for developing noodle products for the elderly. This study will also contribute to the development of special care food and product concepts for the silver generation.

• 한국식생활문화학회지
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• 제38권4호
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• pp.224-238
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• 2023

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

• Journal of Oral Medicine and Pain
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• 제34권4호
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• pp.341-351
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• 2009

사람들은 미각을 통해 음식물의 영양분과 안전성 여부를 파악하고, 이를 통해 식욕이 자극되고 만족되므로 미각은 음식물을 섭취하는데 필수적인 역할을 한다고 할 수 있다. 미각이 상실되거나 왜곡된 환자들의 경우 섭식 양상에 변화를 일으켜 건강에 나쁜 영향을 미치게 될 수 있다. 미각 기능에 영향을 줄 수 있는 요소는 매우 다양하며 미각의 장애 양상 또한 매우 다양하게 나타날 수 있다. 하지만 미각은 주관적인 감각으로 다른 감각들과는 달리 객관적으로 평가하기가 까다로우며, 맛을 느끼는데 있어서 미각뿐 아니라 후각, 촉각, 온도감각, 심리 상태 등 여러 다른 요소들의 영향을 받으므로 미각 이상을 나타내는 환자들을 진단하고 치료하는 것은 매우 어려운 일이다. 그러므로 실제 임상적 상황에서 미각장애의 평가를 위해서는 무엇 보다도 신중하고 철저한 병력청취와 임상적 증상의 분석을 통하여 환자의 상태를 정확히 평가하는 것이 가장 중요하다. 미각은 시각이나 청각과 같은 다른 감각에 비해 그 동안 주목을 받아오지 못한 분야였으나, 사회가 발달함에 따라 삶의 질을 중시하게 됨으로써 최근 미각 장애로 내원하는 환자가 증가하는 추세이다. 본 연구의 목적은 미각 장애를 주소로 내원한 환자들의 임상적 특성을 분석하는 것이다. 미각 장애를 주소로 2005년 11월부터 2008년 8월까지 서울대학교 치과병원 구강내과에 내원한 환자 50명(남 12명, 여 38명, 평균 연령 $53.6\;{\pm}\;14.7$ 세)을 대상으로 하였다. 상담을 통하여 현재 미각 장애의 증상과 관련된 사항들과 그 밖의 의과적 치과적 병력, 투약, 미각 장애 외의 구강 증상들에 대하여 조사하였으며, 구강 검진, 설문지 작성, 방사선 사진 촬영, 혈액검사, 타액분비율 측정 검사 등의 임상적 검사를 시행하여 다음과 같은 결과를 얻었다. 1. 미각 장애 환자들 중 구강 점막의 통증 혹은 작열감을 호소한 환자가 36명(72%)이었다. 이들 중 구강점막에 특별한 병소를 보이지 않는 구강작열감증후군으로 진단된 환자는 18명(36%)이었다. 2. 전체 환자들 중 19명(38%)의 환자가 주관적 구강건조감을 호소하였으며, 타액분비율 측정 결과 비자극시 타액분비율이 0.1 mL/min 이하인 환자는 14명(28%)이었고, 자극시 타액분비율이 0.5 mL/min 이하인 환자는 17명(34%)이었다. 3. 미각 장애의 종류로는 미각감소(hypogeusia)가 25명(50%)으로 가장 많았으며, 미각왜곡(dysgeusia)이 18명(36%), 환상미 각 (phantogeusia)이 15명(30%), 미각과민(hypergeusia)이 10명(20%), 미각상실(ageusia)이 5명(10%) 이었다. 전체 50명 중 19명(38%)의 환자가 두 가지 이상의 미각 장애의 종류를 나타내었으며, 가장 많은 조합은 미각왜곡과 미각감소를 같이 보이는 경우였다. 4. 미각 장애의 원인이나 관련요인은 병력조사와 임상검사를 토대로 평가하였으며, 구강점막질환이나 원인불명인 경우가 각각 9명(18%)으로 가장 많았다. 그 밖에 심인성이 8명(16%), 약물이 7명(14%), 구강건조증이 6명(12%)으로 나타났으며, 이 5가지의 항목이 전체의 78%를 차지하였다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제31권6호
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• pp.515-525
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• 2005

Purpose of study: Lingual nerve damage can be caused by surgery or trauma such as physical irriatation, radiation, chemotherapy, infection and viral infection. Once nerve damage occurred, patients sometimes complain taste change and loss of taste along with serious disturbance of tongue. The purpose of this study was to evaluate the effects of unilateral lingual nerve transection on taste as well as on the maintenance of taste buds. Materials & Methods: Male Sprague-Dawley rats weighing 220-250g received unilateral transection of lingual nerve, subjected to the preference test for various taste solutions (0.1M NaCl, 0.1M sucrose, 0.01M QHCl, or 0.01M HCl) with two bottle test paradigm at 2, 4, 6, or 8 weeks after the operation. Tongue was fixed with 8% paraformaldehyde. After fixation, they were observed with scanning electron microscope(JSM-$840A^{(R)}$, JEOL, JAPAN) and counted the number of the dorsal surface of the fungiform papilla for changes of fungiform papilla. And, Fungiform papilla were obtained from coronal sections of the anterior tongue(cryosection). After cryosection, immunostaining with $G{\alpha}gust$(I-20)(Santa Cruz Biotechnology, USA), $PLC{\beta}2$(Q-15)(Santa Cruz Biotechnology, USA), and $T_1R_1$(Alpha Diagnostic International, USA) were done. Immunofluorescence of labeled taste bud cells was examined by confocal microscopy(F92-$300^{(R)}$, Olympus, JAPAN). Results: The preference score for salty and sweet tended to be higher in the operated rats with statistical significance, compared to the sham rats. Fungiform papilla counting were decreased after lingual nerve transaction. In 2 weeks, maximum differences occurred. Gustducin and $T_1R_1$ expressions of taste receptor in 2 and 4 weeks were decreased. $PLC{\beta}2$ were not expressed in both experimental and control group. Conclusion: This study demonstrated that the taste recognition for sweet and salty taste changed by week 2 and 4 after unilateral lingual nerve transection. However, regeneration related taste was occurred in the presence of preserving mesoneurial tissue and the time was 6 weeks. Our results demonstrated that unilateral lingual nerve damage caused morphological and numerical change of fungiform papilla. It should be noted in our study that lingual nerve transection resulted in not only morphological and numerical change but also functional change of fungiform papillae.

• 감성과학
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• 제12권4호
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• pp.471-480
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• 2009

색에 의한 맛의 연상과 관련된 선행 연구에 의하면 사람은 제한된 특정 색만을 맛과 연관지어 생각한다고 한다. 그리고 그 연관성은 음식물의 색에 대한 개인적인 경험의 종류와 정도에 의해 결정된다고 한다. 그리하여 본 연구에서는 특정 맛을 연상시키는 특정 색이 있을 것이라 가정하고, 색과 맛의 연상에 관한 특성을 파악하기로 하였다. 보다 객관적이고 일반적인 연구를 위해 "우리말 색 이름 사전"과 "표준 국어 대사전"을 활용하여 일반인들이 흔히 접하고 사용하는 24개의 색과 24개의 미각 형용사를 추출하였다. 그리고 색과 맛에 민감하면서도 그 어휘를 모두 구사할 수 있는 20명의 대학생을 대상으로 각각의 24개의 색 샘플을 보여준 후, 각각의 24가지의 미각형용사가 얼마나 느껴지는지 7점 척도로 측정하였다. 그렇게 수집된 정보는 다차원 척도법을 이용하여 분석하였다. 실험 결과, 색과 미각의 5가지 분명한 관계가 발견되었다. 이 연구 결과를 통해 미각을 연상시키는 색은 한정되어 있다는 것을 알 수 있고, 또 한정된 색들도 한정된 미각만을 연상시킨다는 것뿐만 아니라 그것은 성별에 따라 다를 수 있음을 도출해낼 수 있다. 본 연구는 특정 색과 특정 미각의 연관성뿐 아니라 다른 특정 색들과의 관계도 나타내므로 효과적인 식품 패키지 디자인, 광고 등에 활용될 수 있을 것이다.

• 한국수산과학회지
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• 제46권2호
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• pp.129-138
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• 2013

This study investigated the taste and nutritional properties of domestic mottled skate Beringraja pulchra as affected by the area caught, sex, and weight. Regardless of these three parameters, free amino acids comprised the main factor affecting taste in all B. pulchras. Taste values for B. pulchra ranged from 2.24 to 3.61, which were much lower than values for other fish. The total amino acid content in B. pulchra ranged from 18.82 to 21.34 g/100 g, similar to values in other fish. The major amino acids affecting both the taste value and total amino acid in B. pulchra were glutamic acid, aspartic acid, and lysine. Mineral content in B. pulchra was as follows: calcium, 252.7-288.3 mg/100 g; phosphorus, 248.2-269.3 mg/100 g; potassium, 345.9-389.5 mg/100 g; magnesium, 24.1-26.7 mg/100 g; and iron, 0.4-0.7 mg/100 g. Based on the results of free amino acid and taste value (used as an indicator to evaluate taste), and total amino acid and minerals (used as an indicator to evaluate nutritional value), the taste and nutritional properties of B. pulchra were not influenced by the area caught or weight, but were affected by the sex of the fish.

• Journal of Oral Medicine and Pain
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• 제31권2호
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• pp.113-120
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• 2006

편평태선 환자의 미각기능과 치료에 따른 미각 기능의 변화를 알아보고자, 2005년 4월부터 2006년 2월까지 부산대학병원에 내원한 환자중에 구강검사를 통해 구강편평태선으로 진단되어진 환자를 실험군으로 선택하고, 2006년 2월에서 4월까지 충청북도 청주시 소재 00치과병원에 내원한 치과환자 중에 구강검사와 설문지를 사용하여, 미각에 영향을 미칠 수 있는 전신질환, 약물복용, 구강내 국소적 질환을 가지고 있지 않은 치과환자를 대조군으로 선택하여 전기미각역치를 측정한 후 다음과 같은 결과를 얻었다. 1. 구강편평태선환자군에서 대조군에 비해 전기미각역치는 낮은 경향을 보였다. 2. 여성에서는 구강편평태선환자군에서 전기미각역치가 낮은 경향을 보였지만, 남성에서는 높은 경향을 보였다. 3. 구강편평태선환자군의 다수의 병소가 있는 경우에는 혀끝, 혀 측방 중앙부위에서 높은 경향을 보였지만, 유곽유두, 연구개 부위에서는 오히려 낮은 경향을 보였다. 4. 구강편평태선환자군의 만성도에 따른 비교에서는 급성환자에서 혀끝, 혀 측방중앙부위에서 만성에서는 유곽유두부위, 연구개 부위에서 높은 경향을 보였다. 5. 구강편평태선환자군의 치료에 따른 전기미각역치는 모든 부위에서 낮은 경향을 보였고, NAS도 유의하게 감소하였다.