• 대한지역사회영양학회지
• /
• 제17권6호
• /
• pp.782-794
• /
• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 동아시아식생활학회지
• /
• 제20권6호
• /
• pp.997-1007
• /
• 2010

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

• 한국식생활문화학회지
• /
• 제39권1호
• /
• pp.1-12
• /
• 2024

Food is essential for sustenance and reflects a country's identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled·stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled·stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.

• 한국식품조리과학회지
• /
• 제23권5호
• /
• pp.685-695
• /
• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.

• 한국식품영양학회지
• /
• 제29권2호
• /
• pp.237-245
• /
• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• 한국가정과교육학회지
• /
• 제24권3호
• /
• pp.73-88
• /
• 2012

본 연구는 초등학생의 비선호 식품으로 지목되는 채소에 대하여 기호도를 조사하고, 학년별, 성별 기호도 차이, 학생과 학생 어머니의 기호도 일치정도를 분석하였다. 서울특별시와 구미시 소재 초등학교 저학년(2, 3학년) 남녀 재학생 180명과 고학년(5, 6학년) 남녀 재학생 180명, 그들의 어머니 360명을 대상으로 2011년 7월 설문조사를 실시하였으며, 이 가운데 253명의 자료를 통계처리 하였다(SPSS ver 12.0). 조사 대상 50종 채소 가운데 김과 콩나물은 제외한 48종 모두 어머니의 기호도 점수가 학생보다 높았다. 그리고 저학년 학생이 고학년 학생보다, 여학생이 남학생보다 각종 채소류의 기호도 점수가 높았으나 열매채소의 성별 차이를 제외하고 모두 유의한 수준의 차이는 아니었다. 학생과 어머니의 기호도 일치정도는 해조류가 가장 높았고, 뿌리 줄기 채소가 가장 낮았으며, 특히 양파, 파, 미나리, 갓김치는 일치정도가 낮았다. 조사대상 채소류 중 모두가 먹어 본 경험이 있다고 응답한 채소는 어머니 31종, 학생 10종이었으며, 학생의 절반 이상 먹어 본 경험이 없다고 응답한 식품으로 청각, 톳, 우뭇가사리가 있었다. 섭식경험이 적은 채소류(특히 해조류)와 많은 학생들이 싫어하는 향신채소 식품의 경우 학교급식 식단에 의도적으로 포함시킴으로써 편식의 기회를 줄이는 시도에 대한 필요성이 제기된다. 채소류 식품군 기호도에의 영향 변인으로 형제 유무, 어머니의 직업 유무, 아침식사 유형, 외식 음식과 외식 빈도를 분석한 결과 이들 변인에 의한 기호도 차이를 확인할 수 없었다.

• 원예과학기술지
• /
• 제33권5호
• /
• pp.772-783
• /
• 2015

본 연구는 컬러푸드 채소류를 활용한 원예활동과 영양교육을 실시하여 채소편식을 감소시키고 정서지능을 향상 시키고자 하였다. 컬러푸드 채소류 원예활동은 유치원 7차 교육과정의 건강생활영역을 기초로 하여 영양교육의 요소들을 적용하였고, 유아의 지속적인 식습관의 개선과 효과를 위해 가정과 연계한 학부모교육 프로그램을 통합 실시하였다. 연구대상은 서울시에 소재한 어린이집의 만 4세반 유아들로 총 70명을 대상으로 실시하였다. 원예활동 영양교육군은 컬러푸드 채소류 원예활동과 영양교육을 실시하였고, 영양교육군은 영양교육만 실시하였으며 대조군은 원예활동과 영양교육 모두를 실시하지 않았다. 연구기간은 2011년 9월부터 12월까지 주 1회 60분씩 총 12회 실시하였다. 유아용 영양지식검사 결과는 대조군에 비해 영양교육군과 원예활동 영양교육군의 영양지식은 향상되었으며, 특히 원예활동 영양교육군에서 더욱 유의하게 향상되었다. 편식행동에서는 대조군에 비해 원예활동 영양교육군에서 유의한 감소를 보였다. 또한 채소선호도에서도 원예활동 영양교육군은 채소류의 선호도 증가에 유의한 향상을 보였다. 정서지능에서는 하위항목인 자기인식, 자기조절, 타인인식, 타인조절에서 자기인식과 타인인식에서는 대조군, 영양교육군과 원예활동 영양교육군 사이에 유의한 차이가 없었다. 반면 자기조절에서 대조군에 비해 영양교육군과 원예활동 영양교육군의 점수가 높았지만, 영양교육군과 원예활동 영양교육군의 사이에서는 유의한 차이가 없었다. 또한, 타인조절에서는 원예활동 영양교육군이 영양교육군 보다 매우 유의하게 향상되었다. 이러한 결과를 볼 때 영양교육만을 실시한 유아들 보다 원예활동을 실시한 유아들이 채소와 과일의 색에 자연스럽게 반응하고 즐거워하는 정서적 감성과 컬러푸드 채소를 직접 키워보는 원예활동을 통해 자발적인 섭취를 하게 되어 채소편식이 감소되는 결과를 알 수 있다. 그러므로 본연구의 컬러푸드 채소류 원예활동은 채소 편식으로 인한 유아의 건강의 불균형 문제점을 해결하는데 효과적인 대안이 될 수 있을 것이라 생각한다.

• 동아시아식생활학회지
• /
• 제27권2호
• /
• pp.124-136
• /
• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• 대한영양사협회학술지
• /
• 제3권1호
• /
• pp.30-43
• /
• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 동아시아식생활학회지
• /
• 제20권2호
• /
• pp.307-312
• /
• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.