• 한국식생활문화학회지
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• 제36권1호
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• pp.28-39
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• 2021

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.47-48
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• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• 성인간호학회지
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• 제23권3호
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• pp.221-234
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• 2011

Purpose: The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old. Methods: The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology. Results: The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal. Conclusion: The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.

• 한국식품영양학회지
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• 제19권4호
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.755-764
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• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• 대한지역사회영양학회지
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• 제25권4호
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• 한국식품조리과학회지
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• 제26권4호
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• pp.450-457
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• 2010

A survey was conducted to determine the relationship between BMI and the dining out behaviors of 316 university students in Seoul area for May and September, 2006. The subjects included 114 males and 202 females. General characteristics and BMI determined that of the students 56 (17.7%) were underweight, 222 (70.3%)were normal, 23 (7.3%) were overweight, and 15 (4.7%) were obese. There were differences in BMI according to age, sex, and major. Students majoring in natural science and engineering were 58.3% and 51% normal weight, respectively, and the next most common weight class was overweight. The non smoking group showed had primarily normal weight subjects followed by underweight-subjects, but the smoking group had primarily normal weight subjects followed by overweight subjects (P<0.001). The frequency of dining out for breakfast significantly correlated with BMI (P<0.05). The group that frequently dined out for breakfast were primarily of normal weight followed by overweight subjects, but the group that rarely dined out for breakfast were primarily of normal weight followed by underweight subjects(21.4%). Groups whose criteria for selecting dining out meals were flavor and price showed a higher percentage of underweight subjects than other groups. The group whose motivations for choosing dining out meals were convenience and habit showed a higher percentage underweight subjects than other motivations. The group that selected the Western food menu for dining out showed a higher percentage of underweight subjects than other food menu groups. And, the groups that selected Japanese and Korean food were primarily of normal weight followed by underweight subjects, but the result was not significant.

• 한국식품영양과학회지
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• 제31권4호
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• pp.703-712
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• 2002

본 연구는 식단작성에 관한 관심도와 식품구매 실태를 파악하기 위하여 전남 여수시에 거주하는 일부 주부들을 대상으로 설문조사를 하였으며, 내용은 조사대상자의 일반사항, 식단작성의 유무, 식단작성의 필요성, 식품 구매에 대한 문항으로 구성되었다. 주부들의 연령은 40~49세가 39%로 가장 많았고, 조사 대상 주부들의 44.5%가 직장에 다녔으며, 학력은 고졸이 53%로 가장 높았다. 가정의 월수입은 100만원~200만원이하가 50.1%로 가장 많았으며, 가족구성은 부부와 자녀로 구성된 비율이 75.6%로 가장 높았고, 가족 수는 3~4명이 57%로 가장 높고, 주거형태는 아파트가 67.1%, 주택의 소유형태는 자가가 59.9%로 가장 높았다. 학력이 높을수록 식단 작성 및 필요성의 비율이 유의적으로 높았으며(p<0.0001), 식품 구매시 충동구매보다 미리 생각하여 구매하는 비율이 높았으며, 이는 직장이 없는 주부들에서 더 높게 나타났다 식품구매장소는 재래시장이 가장 높게 나타났으나 이는 연령이 높을수록, 학력이 낮을수록 재래시장에서 구입하는 비율이 높았으며, 연령이 낮을수록, 학력이 높을수록 마트, 아파트 상가, 슈퍼 순이었다(p<0.0001). 주거형태에서 아파트 거주 주부들은 마트를, 주택 거주 주부들은 재래시장을 선호하였다. 식품 구매 시 우선 고려하는 요인은 재료의 신선도, 다음으로 가격, 영양, 맛 순이었다. 식품구매는 2~3일에 1번 보는 비율이 가장 높았으며, 구매시 대부분 유효기간 및 성분을 확인한다고 답하였다. 그러므로 여수지역 주부들의 식단작성에 대한 관심도는 연령이 낮을수록 높다고 볼 수 있으며, 구매는 주로 재래시장에서 미리 생각하여 재료의 신선도를 우선적으로 고려하여 구매함을 알 수 있었다. 이들 결과로 볼 때 연령이 높은 주부들을 대상으로 영양교육을 통하여 식단작성의 중요성을 알리고, 직장을 가진 주부들은 계획구매를 실천하도록 유도하여 식단작성과 계획구매가 건강과 밀접한 관련이 있음을 인식시킬 필요성이 있음을 알 수 있었다.

• 한국식생활문화학회지
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• 제28권1호
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• 한국식품조리과학회지
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• 제14권4호
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.