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
제20권 제1호 (2005년 2월) 14건
1.
2005.02
구독 인증기관 무료, 개인회원 유료
This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95±0.89). Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.
4,600원
2.
2005.02
구독 인증기관 무료, 개인회원 유료
This study seeks to classify the skin types and determined the relation between the dietary habit and preference of foods targeting college women in Daegu and Gyeong-Buk Province. Skin types of the subjects were 31% of combination skin, 25% of dry skin and 22% of normal, oily skin. College women mostly had two meals a day, and those who had less frequent meals developed more combination skin. Many of them did not exercise, and women with normal skin who did not exercise showed the lowest at 13.9%, supporting the significance (p<.05). It was exposed that don't have breakfast and have irregular meal and don't have easy meal in all skin types. Instant foods was exposed that ingested the most in dry skin and the least in oily skin, supporting the significance(p<.05) and fruit or vegetable ingested much in dry skin. It was exposed that considered atmosphere at meal and meal helps in health in all skin types, normal skin type considered balanced diets the most and supporting the significance(p<.01) Food preference in all skin types showed the strongest in drinks and showed strong in greenish yellow vegetables, fruits, confectioneries, drinks, milk and dairy goods. On the other hand, it showed low in nuts and salted fishes. In sum, regular and balanced meals give the skin a healthy status, and intake of protein, vitamins and minerals has impact on the skin status. Thus, sufficient quality nutrition is crucial in staying a healthy skin.
4,000원
3.
2005.02
구독 인증기관 무료, 개인회원 유료
The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.
4,600원
4.
2005.02
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.
4,000원
5.
2005.02
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate Korean youths' use of fastfood and family restaurants in different regions, especially among cities and rural towns. Total 1,600 questionnaire surveys were distributed to Junior high and Senior high school students and 1,487 were used for the analysis. In order to consider regional differences as well as overall characteristics of youths' fastfood and family restaurant visiting behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of visiting fastfood restaurants, 58.3% of the respondents answered 'once to five times' a week. South Seoul area showed the highest frequency. 'Easiness' was the main reason of eating fastfood, which was up to 57.8% of the overall respondents while 42.8% of the small town youth ate fastfood because of the 'good taste.' As for the concepts on fastfood, 42.7% understood it as 'easy to eat' while 33.6% responded as 'easy to get fat.' For the question of getting channel of fastfood information, 44.8% answered 'TV' and 28.3% responded 'from friends.' Coupons were found to affect fastfood restaurant visits, highest in south Seoul, and lowest in small cities. For the question of the relationship of Koreanized menus and fastfood restaurant visits, small towns showed the highest frequency, while South/North Seoul had the lowest frequency. For the percentage of visiting family restaurants, respondents answered in the order of South Seoul(59.7%), North Seoul(44.5%), Big cities(39.5%), small cities(19.4%), and small towns(13.1%). Most of youth visited family restaurants because of the taste, while youths of middle/small cities visited due to the atmosphere. The effect of coupons on visiting family restaurants were found to be lower than the one of fastfood restaurants. Korean youths were found to visit fastfood restaurants very frequently in all regions and the tendency of visiting family restaurants is also increasing. At this point, balanced menus and education for healthy eating habits are urgently needed for the youth.
4,000원
6.
2005.02
구독 인증기관 무료, 개인회원 유료
이 연구에서는 식빵의 표준 묘사분석 절차를 확립하였으며, 그 결과, 식빵에서 23가지의 특성 묘사 용어를 선정하고 개발하였으며 평가 절차를 확립하였다. 개발된 표준 묘사분석 방법을 이용하여 숙성온도와 배합비가 다른 4종류의 식빵에 대해 관능적 특성을 평가한 결과, 4종류의 식빵 간에는 23개의 관능적 특성에서 모두 유의전인 차이(p<0.05)가 있었다. 따라서 이 실험에서 개발된 식빵의 특성 용어와 그 정의 및 평가 기술이 종류가 다른 식빵의 관능적 특성의 차이를 잘 설명탈 수 있음을 알 수 있었다. 앞으로 이와 같은 연구 결과가 식빵의 품질향상에 기여할 수 있으려면, 원료와 제조 방법에 따른 식빵의 품질평가에 묘사 분석이 적용되고, 이 결과와 소비자 기호도 검사 또는 기계적 측정 결과와의 상관관계를 분석하는 연구가 지속적으로 이루어져야겠다.
4,000원
7.
2005.02
구독 인증기관 무료, 개인회원 유료
The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.
4,000원
8.
2005.02
구독 인증기관 무료, 개인회원 유료
This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification Items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means, standard deviations, frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group, and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.
4,000원
9.
2005.02
구독 인증기관 무료, 개인회원 유료
이 연구에서는 미국산 R. rhabarbarum L.과 중국산 R. palmatum L.의 줄기 추출물과 그리고 한국산 R. undulatum L.의 뿌리 추출물이 천연항산화제로서의 사용 가능성을 평가하였다. 대황의 페놀화합물을 추출하기 위해서 물, 에탄올, 메탄올이 사용되었다. 에탄올이 대황(Rhubarb)에서 페놀화합물을 추출하는데 가장 효과적인 용매였으며 50% 에탄올은 R. rhabarbarum L. 줄기에, 70% 에탄올은 R. palmatum L.의 줄기에, 80% 에탄올은 R. undulatum L.의 뿌리에서 페놀을 추출하는데 각각 가장 효과적인 용매농도였다. 또한 추출물리 항산화능을 알기 위해 β-carotene bleaching inhibition activity와 DPPH radical scavenging activity를 측정하였으며 합성항산화제인 BHT와 비교하여 측정하였다. β-Carotene bleaching inhibition activity 실험에서 추출물의 농도가 증가하면 대황추출물의 항산화능이 역시 증가하였다. 추출물의 농도가 5mg/ml와 10mg/ml 일때 R. undulatum L. 뿌리추출물과 BHT의 항산화능은 유의적 차이는 없었다(p≤0.05). 그러나 DPPH radical scavenging activity에서 R undulatum L. 뿌리추출물이 0.4 mg/mL 농도 이상에서는 BHT 보다 높은 항산화능을 나타내었다. 결과적으로 대황(R. undulatum L.)의 80% 에탄올 추출물이 천연항산화제로의 사용이 가능하였다. 그러나 합성항산화제인 BHT의 식품에 사용농도를 비교하여 볼 때 대황 추출물의 항산화능이 BHT와 동일하기 위해서는 보다 높은 농도를 필요로 하였다.
4,000원
10.
2005.02
구독 인증기관 무료, 개인회원 유료
Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively 56.08±14.80, 60.52±10.95, and 45.25±16.13. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p〈0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.
4,000원
11.
2005.02
구독 인증기관 무료, 개인회원 유료
This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.
4,000원
12.
2005.02
구독 인증기관 무료, 개인회원 유료
The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.
4,000원
13.
2005.02
구독 인증기관 무료, 개인회원 유료
알루미늄 용액과 갈근 열수 추출액의 급여가 흰쥐의 Aldosterone, rennin의 호르몬과 GOT, GPT. LDH의 효소 활성도에 미치는 영향을 조사하였다. 식이섭취량은 각 실험군간에 유의성은 나타나지 않았으며 체중증가량은 농도를 달리한 알루미늄 단독 급여군에 비하여 갈근과 알루미늄의 병합 급여군이 유의적으로 감소하였다. 신장조직은 다론 조직에 비하여 농도를 달리한 알루미늄 단독 급여군은 1.78~1.83g이었으나 알루미늄과 갈근 병합 급여군은 2.10~2.19g으로 유의적으로 증가하였다 rennin 활성도에서 각각 농도를 달리한 알루미늄 급여군은 399.98~464.58ngAl/ml/hr에 비하여 알루미늄과 갈근 병합 급여군이 289.74~88ngAl/ml/hr으로 알루미늄 단독 급여군에 비하여 유의적으로 감소하였다. aldosterone 활성도는 각각 농도를 달리한 알루미늄 병합 급여군은 1351.60~1394.83pg/ml 알루미늄과 갈근 열수 추출물 병합 급여군이 954.54(~9632.57pg/ml으로 알루미늄 병합 급여군에 비하여 감소하였다. GOT는 농도를 달리한 알루미늄 단독 급여군은 258.60~395.80IU/L인데 비하여 알루미늄과 갈근 열수 추출물 병합 급여군이 314.20~320.20IU/L으로 유의적으로 감소하였다. GPT는 농도를 달리한 알루미늄 급여군은 100.40~108.20IU/L인데 비하여 갈근 열수 추출액 급여군과 알루미늄 병합 급여군은 70.80~81.00IU/L으로 유의적으로 감소하였다. LDH는 농도를 달리한 알루미늄 급여군은 3157.20~3726.20IU/L인데 비하여 갈근 열수 추출액 급여와 알루미늄 동시 병합 급여군은 2846.60~2993.20IU/L으로 유의적으로 감소하여 갈근 열수 추출액 급여군에 의한 알루미늄 중독 완화 효과를 볼 수 있었다.
4,000원
14.
2005.02
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate the effect of dietary Morus alba L.(Bong-ip, B), Glycyrrhizae glabra(Gam-chei, C), Pinus densiflora(Sol-lp, S) and Angelica gigas(Dang-gi, D)powder on serum composition in rats(Sprague-Dawley male rats, 100-110g). Serum TG(triglyceride, p〈0.01), total cholesterol, glucose, total protein, albumin, GGT(γ-glutamyl transferase, p〈0.05) were significantly increased D group than that of nomal and other groups, but UA(uric acid, p〈0.05) was significantly decreased, and C group(p〈0.05) was significantly increased. but C group of urine(p〈0.05) was significantly decreased. Also, B and S groups(p〈0.05) of BUN(blood urea nitrogen), S group(p〈0.05) of ALP(alkaline phosphokinase, Band C(p〈0.05) of CPK(creatinine phosphokinsae, p〈0.05) were significantly increased. B, S and C groups were better than D group for lipid metabolism, and pretection to liver. Also, B and C groups of glucose were same as normal diet, so Morus alba L. was good food for lipid metabolism and hypoglycemic effect.
4,000원
