간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제7권 제1호 (1992년 3월) 10건
1.
1992.03
구독 인증기관 무료, 개인회원 유료
This study was carried out to evaluate Korean eating behavior which is highly correlated with their nutritional status, and to analyze the effect of various factors on eating behavior. The above information was used to develop a nutritional status for Korea. The 2000 Korean people were selected with the stratified random sampling method. This study used a questionaire as instrument tool. The questionaire consists of :1) socio-demographic characteristics of the subjects; 2) the valuation of food and nutrition; 3) the concern of food and nutrition; 4) psychological health condition; 5) physical health condition; 6) nutrient consumption status and 7) analysis of eating behavior. Data were analyzed by using a SPSS PC Package. Significant differences and correlation among variables were determined by the t-test, 2-test, ANOVA, pearson's correlation coefficient and Multiple regression analysis. The results of this study can be summarized as follow, All nutrient intakes were significantly correlated with eating behavior score(p〈0.001). Factors such as socio-economic status, valuation and concern on food and nutrition, and psychological health condition had significant relationship with eating behavior. But the physical health condition had no significant effect on it. Multiple regression analysis showed that valuation of food and nutrition made the greatest contribution(35.6% explained) and concern made the second greatest contribution(10.5% explained). The third was education level(9.8% explained), and the forth psychological health condition(1.8% explained).
4,000원
2.
1992.03
구독 인증기관 무료, 개인회원 유료
Indonesian dietary life in relation to tradition, customs, variety of food, condiments and spices, processing food and religious way of ceremony was studied through reference books and field trips. The result obtained are as follows: 1. Indonesian food life style has been influenced not only by foreign countries like India, China, Arab and Western countries but also religious commandments of Islamism, Hindusim and Budhism. 2. Indonesia has a wide territory and consist of many islands. Therefore, various food life style can be found in every regional areas. Modern westernized style as well as traditional style coexist together. 3. Chinese has influenced Indonesian food life as well as that of Koreans especially in soy sauce and rice cake. 4. Various type of steamed rice by adding other ingredients can be found in daily life and religious ceremony. 5. Coconut milk, raw spices, pepper are widely & exessively used in cooking and Tempe (soya bean cake) is one of the major protein sources in Indonesia. 6. In religious ceremony, SELAMATAN, various kind and shape of food with different colors symbolize the desire of those who contribute.
4,000원
3.
1992.03
구독 인증기관 무료, 개인회원 유료
Jindo Hongju is a traditional liquor in Jindo island of Korea. The characteristics of Hongju are its unique flavour by fermetation and red color of gromwell(Lithospermum erythrorhizon) root. However, the evaluation of red pigment is different from one manufactures to other manufactures and from place to place, also the standard method is not established. An attempt has made to compare the quality of gromwell root from different places and to standardize the extracting method. The results obtained from this study are summerized as follow, The chemical properties and composition of gromwell root from Jindo and other areas were compared. There were no difference among the samples in moisture content, content of naphtoquinone derivatives and absoption spectra. These results indicate that the pigments from Jindo and other region products seems to be the same quality. For efficient extraction of gromwell pigment, more than 40% ethanol as solvent and at least 10 hours extraction time was required. According to the visual test for Hongju pigment, the most preferable color was that it shows absorbance of 1.0 (contents of shikonin was 3.90 mg/45% EtOH 20 ml). From this visual test it can be proposed that the may be applied absorbance at 1.0 for the quality control of pigment.
4,000원
4.
1992.03
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate the value evaluation of foodstuff of 448 college students residing in the urban area. As a result of analyzing the value of each foodstuff, two to four factors were drawn from each foodstuff. The factors were classified into the social-conceptual factor, the preparatory factor, the quality factor, the economic factor, the subjective factor, and the complex factor. It was learned that the social-conceptual factor was dominant over the majority of college students in the evaluation of value of foodstuffs. There was a difference in the factor of the value evaluation for each foodstuff according to sex and the main growth region among the college students. A significant difference was found between the sexes regarding the preparatory factor and the economic factor. Also, in accordance with the main growth region, there was great difference in the social-conceptual factor(except for the Korean rice cake).
4,000원
5.
1992.03
구독 인증기관 무료, 개인회원 유료
To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1609, 1634, 1643 year) discribed feast dishes for Chinese envoy in Choson dynasty. The results obtained from this study are as follows. 1. the feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴) the Second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 翌日宴 were arranged in two kinds of table, the first one called the main table, the second the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat and fried fish. In feast, Chinese envoy drank 11cups (1609 year) and 5 cups (1643 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meat (小膳) and a large boiled meat (大膳), at the second cup eat 二味, at third cup eat 三味... at the eleventh cup, they eat 十一味. 3. 別茶啖 (1643 year) were arranged in one kind of table. Dishes of the table were oil and honey pastry, fruits, honey water, dried fish and meat, cooked meat and fish, and cooked egg. In feast, Chinese envoy drank 5 cups and eat 一味~五味.
4,000원
6.
1992.03
구독 인증기관 무료, 개인회원 유료
To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.
4,300원
7.
1992.03
구독 인증기관 무료, 개인회원 유료
To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.
4,000원
8.
1992.03
구독 인증기관 무료, 개인회원 유료
식생활은 지역, 경제, 문화 등의 다양한 요인에 의해 다른 양상을 나타낸다. 1960년 이후 한국의 경제는 급속도로 성장했고, 사회적으로도 많은 변화를 가져왔으며 한국인의 영양상태 또한 급격하게 변화하고 있다. 같은 동양권에서 한국과 일본의 식생활은 많은 유사점을 갖고 있으며 또한 시대별로 비슷한 경향의 식생활 변화를 나타내고 있다. 한국의 영양소별 섭취량은 1988년의 경우 탄수화물, 단백질은 일본을 앞서고 있으며, 지방은 일본이 한국에 비해 섭취량이 2배 이상 많았다. 에너지의 영양소별 섭취 구성비의 연차적 추이를 보면, 양국 모두 탄수화물의 섭취 비율은 감소하고 있고 단백질, 지방의 섭취비율은 증가하였다. 1988년의 경우 탄수화물, 단백질, 지방의 구성비가 일본은 59 : 15 : 26으로 적정수준에 도달해 있고, 한국은 67 : 19 : 14로 일본에 비해 탄수화물의 섭취 비율은 높고 지방의 섭취 비율은 낮은 것으로 나타났다. 식품 공급은 총량은 양국 모두 증가 추세이고, 공급 단백질 중 동물성 단백질이 일본은 45g, 한국은 30.7g이고, 공급 지질 중 유지류는 일본은 39g, 한국은 29g으로 동물성 식품과 유지류의 섭취가 한국에 비해 일본이 높았다.
4,000원
9.
1992.03
구독 인증기관 무료, 개인회원 유료
본 연구는 한국과 일본에서 매년 실시하고 있는 국민영양조사 결과를(일본은 1950년-1988년, 한국은 1969-1988년) 바탕으로 양국의 식생활 변화 양상을 비교하여 미래의 한국 식생활의 지침이 되고자 하였으며 그 결과는 다음과 같다. 식품군별 섭취량에서 섭취총량은 일본은 1973년을 기점으로 감소하였으며 한국은 증가와 감소를 되풀이하며 전반적으로 증가 경향을 나타내었다. 한·일 모두 식물성 식품의 섭취는 감소하고 있고 동물성 식품의 섭취는 증가하고 있는데 1988년에는 동물성 식품 섭취 비율이 5% 정도 일본이 한국에 비해 많았다. 식물성 식품은 곡류의 경우 양국 모두 감소 경향을 보였고 1988년의 경우 한국이 일본에 비해 70g 정도 많이 섭취하였다. 한국은 감자류, 두류, 과실류는 1980년 이후 증가 경향이나 군별 섭취총량은 일본에 비해 낮은 수준이었다. 일본은 과일, 야채류의 섭취가 감소 경향이고 두류, 감자류는 변화가 거의 없으며 안정된 추세를 보였다. 동물성식품의 경우 일본은 우유 및 유제품, 육류는 증가 경향을 나타내었고 어패류, 난류는 1975년 이후 거의 평형 상태를 유지하였으며 한국은 육류, 어패류의 섭취 증가가 뚜렷하였다. 1970년 이후 양국의 신장, 체중의 연차추이를 보면, 1970년에서 1980년까지 한국인의 신장 증가가 현저하였으며(1970년 ; 150.3cm, 1980년 ; 160.2cm), 체중도 이와 유사한 경향을 나타냈다.
4,000원
10.
1992.03
구독 인증기관 무료, 개인회원 유료
The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.
4,000원
