• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.289-294
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• 2004

The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.

• 품질경영학회지
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• 제50권2호
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• pp.287-304
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• 2022

Purpose: The size of the salad consumption market has expanded since Covid-19, and continuous growth is predicted. Therefore, by extracting influential core purchasers in the salad consumption market and analyzing their purchasing behaviors and consumer types, this study intended to provide basic data for establishing a marketing strategy. Methods: The analysis data is the purchasing data of 576 people who have purchased salads between 2016 and 2020 (panel data of the Rural Development Administration), and in the social network analysis, the centrality structure was analyzed. Results: First, in the results of analyzing the causes of the rapid increase in salad consumption in 2020, it was found that the increase in consumption of new purchasers (n=102) had little effect. The existing consumer type (n = 474), which has been the majority of the salad consumption market so far, were consumers with stable income. However, the results of study indicated that the type of consumers has expanded since low-income class as well as high-income class increased consumption of purchasing salad. Second, in the results of analyzing the types of key purchasers with great influence in the salad consumption market, there was a difference from the results of frequency analysis in age, number of family members, existence/absence of children, and income decile. This suggests that there should be a difference between the type of customers according to the apparent quantitative figure and the actual influential purchasers. Third, in the results of analyzing the salad purchasing behaviors of core purchasers, the purchasing site for existing purchasers was large-scale marts and for new purchasers it was corporate-type supermarkets. Purchases were concentrated on Saturdays for both existing and new purchasers. As for the purchased products, existing purchasers had a high preference for products made of chicken, and new purchasers had a high preference for vegetable/fruit salad. In particular, in the results of purchased products by age group, in the case of 50s and 60s, it was an interesting result that there was a difference between the products purchased by the existing and new purchasers even though they were the same age. Conclusion: When establishing a marketing strategy in the salad consumption market, it is necessary to pay attention to the purchasing behavior of key buyers.

• 동아시아식생활학회지
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• 제21권1호
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• pp.125-133
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• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• 한국식품위생안전성학회지
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• 제36권4호
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• pp.324-330
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• 2021

국내에서 유통되고 있는 혼합채소샐러드류, 신선과일 및 냉동과일에 대해 미생물 오염 도를 식품군별, 지역별, 분기별로 비교 분석하였다. 식품군 별로 일반세균수는 혼합채소샐러드에서 가장 높은 6.48 log CFU/g, 신선과일은 5.07 log CFU/g, 냉동과일은3.78 log CFU/g 수준으로 나타났다. 분기별 일반세균수를 비교 분석한 결과에서는 1분기 오염도는 5.12 log CFU/g, 2분기는 6.26 log CFU/g, 3분기는 5.73 log CFU/g, 4분기는 4.42 log CFU/g으로 확인되어 외부온도가 높은 2,3분기에서 조금 더 높은 일반 세균수가 관찰되었다. 지역별 일반세균수의 오염은 5.26-5.47 log CFU/g으로 수준으로 지역별 차이는 확인되지 않았다. 대장균군의 경우 1.98-3.93 log CFU/g으로 나타났고, E. coli의 경우 혼합채소샐러드 27점 중 3점에서 평균 1.38 log CFU/g으로 검출되었다. 이러한 결과를 종합할 때 혼합채소샐러드와 신선과일은 Solberg 등이 제시한 비가열 식품의 일반세균 기준치(3 log CFU/g)를 초과한 것으로 확인되었고, 3점의 신선과일 시료에서 대장균이 검출되어 샐러드류 및 신선과일의 원료의 안전성과 제조 및 유통 단계에서의 위생관리가 보다 철저히 수행되어야 할 것으로 판단된다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.

• 대한영양사협회학술지
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• 제7권4호
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• pp.385-396
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• 2001

This study was carried out to obtain the menu preferences of frequently served set menu of the staff working at Samsung Medical Center. The frequently served set menus were 72 menus including 23 Korean meals, 12 bowel of rices, 18 noodles, 10 soups, 6 fried rices, 3 western meals. The subjects of this study were 624 staffs who works at Samsung Medical Center. The results are summarized as followers : The subject group for this study was composed of 23% males and 58% females, 80% of subjects are twenties and thirties. The best preferred menu was fried food 4(boiled rice with assorted mixtures, boiled quail egg). And noodles 8(cold buckwheat noodles, fried mung-beans), noodles 2(buckwheat noodles, fried vegetable), Western meals 3(hamburg steak, steamed dumpling), noodles 18(rice-cake dumping soup, fried sweet potato with sugar syrup) were preferred by the subjects. The worst preferred menu was soups 4(loach soup, fried sea food and welsh onion). In the preference each kinds of set menus, Korean meals 3(soup to relive the hangover with pollack, grilled meat, lettuce, fruit salad, Kimchi, ice tea) was the most preferred of the Koreans meals, bowel of rice 8(omelet containing fried rice, chicken salad) of the bowel of rices, noodles 8(cold buckwheat noodles, fried mung-beans) of the noodles, soups 3(spicy beef soup, chicken salad) of the soups, fried rice 5(boiled rice with assorted mixtures, boiled quail egg). There was no significant sexual difference in the menu preferences except 7 menus. There was significant age difference in the 17 menu preference, the younger age subjects were the better like noodles.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Asian Pacific Journal of Cancer Prevention
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• 제15권21호
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• pp.9543-9547
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• 2014

Background: The aim of this study was to investigate demographic features, dietary habits, and some possible risk factors for being susceptible to breast cancer in Iranian women. Materials and Methods: A study of dietary habits and breast cancer was conducted among 53 Iranian women with histological confirmed disease and 40 matched controls. A dietary habits questionnaire was used to evaluate the pattern of selected food intakes. The risk of cancer was analyzed after adjustment for confounding factors. Age, weight, body mass index (BMI), waist circumference, educational status, parity, lactation, marital status, menopause, history of estrogen therapy, and family history of breast disease or cancer were assessed among participants. Special attention was given to the relationship between consumption of high fat meat, milk, yogurt and cheese as well use of frying oils for frying foods, use of olive/liquid oils for cooking, removing fat from meat and poultry, removing chicken skin and not use of mayonnaise as salad dressing and the risk of breast cancer. Moreover, salad, vegetable and fruit consumption, and eating outdoors owere investigated. Results: Our results revealed significant lower education and higher BMI and waist circumference levels in patients with breast cancer. There was significantly increased breast cancer risk in overweight women in comparison with normal weight (OR=2.91, 95%CI 1.24 to 6.82). High intake of fat dairy products including milk and cheese was found to be a statistically significant factor for increasing breast cancer risk in models adjusting for age, BMI and education. Use of olive/liquid oils for cooking and avoidance of mayonnaise as salad dressing are related to lower risk of breast cancer. The frequency of vegetable and fruit consumption was significantly lower in patients with breast cancer compared to healthy women. Conclusions: Dietary habits might be risk factors for breast cancer among Iranian women. Adoption of a prudent diet could be an appropriate strategy for preventing breast cancer.

• 농업생명과학연구
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• 제46권6호
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• pp.59-65
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• 2012

본 연구는 기능성 곡물로 이용되고 있는 아마란스(Amaranthus ssp.)를 어린잎채소 용도로 개발하기 위하여 국내에 보유되어 있는 유전자원에 대한 어린잎 생육특성, 엽 적색도 발현 정도 및 기능성 물질의 함량 변이를 평가함으로써 어린잎채소로서 이용 가능한 유망 아마란스 자원 선발을 위하여 수행되었다. 국내에 수집 보존되어 있는 아마란스 유전자원 262 종에 대하여 색도색차계로 측정한 엽 적색도 발현 정도를 기준으로 전체 자원의 상위 15%에 해당하는 39종을 1차 선발하였다. 1차 선발된 유전자원에 대하여 고온기 및 저온기의 재배를 통하여 어린잎 생육과 유전자원 별 적색소 발현을 검증 평가하여 안정적인 적색 강도를 보이는 고색도 자원을 최종 선발하였다. 아마란스의 엽 적색도는 모든 1차 선발 계통들에 있어서 고온기에 비해 저온기 재배 시 적색도 발현이 우수하였으며 2회의 재배를 통한 평균 적색도 발현 정도를 기준으로 IT199970 등 11종의 자원을 선발하였다. 이들 선발된 유전자원들에 대한 어린잎 생체중 및 총페놀 함량, 총플라보노이드 함량 정보를 제시하였다. 이들 선발 종들은 5개의 아마란스 종에 속하였으며 엽 적색도 발현이 우수하여, 향후 적색 풍미를 더하는 어린잎 샐러드 채소의 소재로서 이용 가능할 것으로 판단된다.