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
제13권 제3호 (1998년 7월) 9건
1.
1998.07
구독 인증기관 무료, 개인회원 유료
Ka Sa Hyeob, who wrote 「Chea Mihn Yho Sul」, lived in the times of Book-Wi (A.D.386-535) and his birthplace was San-Dong Peninsula. If the Back-Jae dynasty governed San-Dong Peninsula during A.D. 285-500, Jeo(Kimchi) of 「Chea Mihn Yho Sul」 should be investigated as Back-Jae's Kimchi, beause it accorded with Ka Sa Hyeob's time of existence.
4,000원
2.
1998.07
구독 인증기관 무료, 개인회원 유료
This survey was carried out to obtain the information concerning nutritional status, including factors of food intake and health condition of elderly living in Ulsan area. Main results were as follows. 1) Average height of subjects was close to Korean reference, while weight was below Korean reference, average obesity rate and body mass index were +6.93% and 21.9. 2) In health related factors, 41% of subjects exercised regularly, 31.6% of subjects drank alcoholic beverage, and 41.4% of subjects smoked currently. 3) Mean food habits score was 32.1(ranging from 10 to 50) and milk and lipid food intake were decreased. 4) Dietary intake data showed the average daily intake of all nutrients except phosphorus, were lower than RDA, especially vitamin A, calcium and zinc were lower than other nutrients. According to the percentage of RDA, vitamin A was the nutrient found to be least sufficient. 5) Among the various influential factors resident type, pocket money, exercise and smoking influenced on nutrient intake considerably
4,000원
3.
1998.07
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.
4,600원
4.
1998.07
구독 인증기관 무료, 개인회원 유료
Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).
4,000원
5.
1998.07
구독 인증기관 무료, 개인회원 유료
LL면 제조에 있어서 유기산의 첨가가 LL면의 색상, 조직감, 저장 안정성과 관능적 특성에 미치는 영향을 검토하기 위하여 유기산의 종류를 달리한 다음 밀가루에 0.2%를 첨가하여 LL면을 제조한 뒤 조리시험, 면의 조직감 특성, 미생물 측정 및 관능검사를 평가하였다. Hunter L값은 dl-malic acid를 첨가하여 제조한 LL면이 70.49로 가장 높게 나타났으며, Hunter a, b값은 모든 처리구가 유사하게 측정되었다. 층밀림 압출력은 dl-malic acid를 첨가하여 제조한 처리구 B가 20.55(kgf)로 가장 높게 나타났으며. 젖산을 첨가한 처리구 A가 가장 작은 수치인 18.05(kgf)로 측정되었다. 경도도 dl-malic acid를 첨가하여 처리구 B가 25.43(kgf)으로 가장 높게 나타났으며 젖산을 첨가한 처리구 A는 21.21(kgf)으로 측정되었으나 처리구간에 큰 차이는 없었다. dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면의 무게 증가는 다른 처리구보다 낮게 나타났다. 반면에 부피 증가는 오히려 높게 나타나 조직이 다소 치밀함을 알 수 있었다. 용출양의 변화는 모든 처리구가 16~25%의 범위를 나타냈으며 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면이 감소하는 경향을 보였다. 미생물수는 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 L면이 30℃에서 5개월 이상 저장에도 검출되지 않았으나 control를 포함하여 젖산을 첨가한 처리구 A와 초산을 첨가한 처리구 C는 저장 1개월 이후부터 증가하는 경향을 보였다. 관능검사 결과는 dl-malic acid를 첨가한 처리구 B와 dl-사과산과 초산을 1:1로 첨가한 처리구 D를 첨가하여 제조한 LL면이 4.3 및 4.0으로 젖산을 첨가한 처리구 A와 초산을 첨가한 처리구 C의 3.1, 3.2보다 좋은 점수를 얻었다.
4,000원
6.
1998.07
구독 인증기관 무료, 개인회원 유료
본 연구는 서울과 경기 지방의 주부들을 대상으로 식생활 행동과 편의식에 대한 인식도를 조사함으로써, 한국형 건강 편의식 개발 방향 도출에 필요한 기초 자료를 얻고자 시도되었다. 본 연구를 위하여 710명의 주부들이 응답한 설문지가 통계학적으로 분석되었다. 설문지는 일반 사항, 식생활 및 식품 구매 행동과 편의식에 대한 인식도에 관한 문항들로 구성되었다. 일반 사항 중 연령, 취업 여부, 라이프스타일이 응답자의 식행동과 편의식에 대한 인식에 유의적인 영향을 미치는 인자임이 규명되었다. 식생활 전반에 대한 책임을 맡고 있는 것은 주부들이었으나, 이들의 대부분이 식사준비에 대해 즐겁다기보다 부담을 느끼고 있는 것으로 나타났다. 이러한 태도는 다른 연령군, 취업 여부, 라이프 스타일군에서 유의적인 차이를 보였다. 장보기 빈도는 필요할 때마다 1주일에 2~3번이 가장 높았다. 또한 미리 식단 계획을 하기보다는 장볼 때 즉흥적으로 하는 경향이 뚜렷했다. 식품 구입시 가격보다는 품질을 중요시하고 있었다. 소비자들은 현재 시판되고 있는 손질된 야채나 조리된 식품에 대해 만족하지 못하고 있었다. 그러나 품질이 우수한 편의식 개발에 대한 요구도는 높은 것으로 나타났다.
4,000원
7.
1998.07
구독 인증기관 무료, 개인회원 유료
This study was undertaken to assess eating habits and food consumption pattern of 365 adolescent girls in Kwangju area. Subjects were divided into 3 groups based on relative body weight as obesity index. Anthropometric data showed that mean height and weight were 161.9±19.0cm and 53.3±7.2kg respectively which are similar to those in the Korean Standard Growth data. Mean BMI and relative body weight were 20.50 and 97.1%. Age of menarche in the subjects significantly influenced the obesity index. Food habit score in the underweight group was significantly lower than that in the normal group at α=0.2 level by multiple range test. Obesity was significantly associated with more frequent and irregular eating. It seems that students in the obese group were concerned on their body weight and tended to consume much vegetable. Obese group consumed more fruits, less butter and fruit juice compared to other groups. It might be suggested that more effective nutrition program might be developed and implemented to ensure good food habit of adolescent girls including obese as well as underweight group.
4,000원
8.
1998.07
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.
4,200원
9.
1998.07
구독 인증기관 무료, 개인회원 유료
The purpose of this stud was to investigate the degree of recognition as well as the consumption pattern of convenience food products, and related factors among 700 mixed Korean college students using written questionnaire. Students of Seoul region showed the significantly lowest rate of recognition at 36.7%. Results also showed that lifestyles have a significant effect on the degree of recognition of convenience foods. The consumption patterns of convenience foods goes as follows: used frequently-18.2%, once in awhile-73.9%, doesn't use-7.9%. The higher the recognition rate, the higher the consumption rate for convenience foods. When compared in terms of residence, students living at home used more refrigerated foods compared to students living outside of the home. Among the total students living outside of the home, students living on their own scored highest of convenience food consumption. In the case of female students living outside the home, respondents living alone and in dormitories scored the highest. Female students living in dormitories were mainly using refrigerated and canned foods, while those living alone consumed more kimbap and 'sa-bal-myun' in convenience stores. Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores. The college student that believes that 'You eat to satisfy hunger' significantly used more convenience food while those that marked 'maintain health' consumed the lowest showing a great difference between groups. Results showed that the lower the food habit score, the higher the usage score of convenience foods. The food habit score had a negative correlation with the usage of frozen foods, instant food, and convenience store food. When compared individually, packaged 'ramen' and 'sa-bal-myun' scored the highest points of usage. Frozen fried rice and pre-packaged rice scored the lowest points indicating Korean college students do not consider rice a convenience food. Convenience food consumed in convenience stores ranked the highest among places of consumption, compared to places like home or outdoors; showing that convenience foods were used by people with limited time constraints.
4,500원
