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
제34권 제4호 (2019년 8월) 14건
Original Articles
1.
2019.08
구독 인증기관 무료, 개인회원 유료
This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.
4,000원
2.
2019.08
구독 인증기관 무료, 개인회원 유료
This study aimed to assess the nutritional quality of breakfast among Korean school-aged children and adolescents depending on eating together as a family, based on the 2013-2014 Korea National Health and Nutrition Survey. One day 24-hour recall data of 1,831 children and adolescents aged from 6 to 17 years were collected. The nutritional quality of breakfast was analyzed and compared between Family Breakfast Group (FBG, n=1,410) and Eating-alone Breakfast Group (EBG, n=421). The results showed that age, family structure, number of family members, and frequency of breakfast were associated with eating breakfast as a family. The calorie intake from breakfast explained 19% and 16% of the daily intake for FBG and EBG, respectively. The percentages of children and adolescents consuming Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Niacin, and Iron less than 1/4 of the Estimated Average Requirements were significantly lower in FBG than in EBG. The average numbers of serving for “Grains” and “Vegetables” food groups and the average Dietary Diversity Score were significantly higher in FBG than in EBG. Overall, the results indicated that eating breakfast as a family is positively associated with nutritional quality of breakfast among Korean school-aged children and adolescents.
4,200원
3.
2019.08
구독 인증기관·개인회원 무료
In this study we compared the cognitive function (Mini-Mental State Examination for Dementia Screening: MMSE-DS) and nutrient intake of elderly women with dementia in a long-term care facility (EW-LCF) and a day-time care facility (EWDCF). This survey was conducted from July 2015 to May 2017 on 73 elderly women with dementia (47 women in LCF and 26 women in DCF) in the city of Incheon. The data obtained from interviews with the subjects and caregivers were analyzed using the SPSS 20.0. The total score of the MMSE-DS and intakes of most nutrients in the EW-LCF were significantly lower compared to the EW-DCF (p<0.05). The nutrient adequacy ratios (NAR) of protein, vitamin A, C, B6, B12, thiamin, riboflavin, niacin, folic acid, calcium and phosphorus in the EW-LCF were significantly lower compared to the EW-DCF (p<0.05). However, the indexes of nutritional quality (INQ) of vitamin C, B6, thiamine, niacin, calcium, magnesium, and iron in the EW-LCF were significantly higher compared to the EW-DCF (p<0.05). As a result, the subjects showed an unbalanced and insufficient nutrition intake status regardless of the type of care facility. Most nutrient intakes of the EW-LCF with lower cognitive function were very significantly lower compared to the EW-DCF (p<0.001). Therefore, it is necessary to assess the cognitive function and nutritional status regularly at care facilities for the elderly women suffering with dementia and to provide specialized individual nutritional management.
4.
2019.08
구독 인증기관 무료, 개인회원 유료
This study investigated the influence of the quality of a business management consulting service and the mediating effect of utilizing a business management consulting service. For this purpose, data was collected from 200 self-employed workers of the Moonchang market in Dasejun, the Yongdap market in Seoul and the Jatgeoeul market in Gapyeong. The result of the study are as follows. First, it was found that the quality of interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ financial aptitude. Second, it was found that the quality of the interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ non-financial aptitudes. Thirds, the evaluation of a mediating effect of utilization of a business management consulting service on the relationship between the quality of a business management consulting service and business performance showed that it has a significant influence in all ways and so this, proved its mediating effect. Therefor, as one of the means to activate traditional markets in Korea, it would be beneficial to actively introduce a business management consulting service and this would achieve a better performance through efforts to change the perception of employees and consultants about post-management of business management consulting services.
4,000원
5.
2019.08
구독 인증기관 무료, 개인회원 유료
This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as ‘Spicy’, ‘Sweet’, and ‘Light taste’ by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as ‘High-fiber food’, and this was influenced by the ‘Less-oil’ cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.
4,500원
6.
2019.08
구독 인증기관 무료, 개인회원 유료
The purpose of this study is to analyze and evaluate the key success factors for the fast food industry in the region of Lahore Pakistan. Fast food concept developed very speedily in the last few years in Lahore region. The success or failure of a fast food industry based on some factors like Physical environment, Brand-name, Food quality, Price, Taste, Promotional activity, Habitual consumption, Health threats, Consumer expectation, and Family meal. To identify which of these factors has a greater influence on consumer satisfaction, four fast food restaurants such as McDonald’s, PIZZA HUT, KFC, and subway were targeted randomly. The proposed research is quantitative in nature and for data collection; a random sampling technique was used. A questionnaire survey answered by 273 people was considered in this research. Data have been analyzed through statistical techniques. It is observed that Brand name, Food quality, Physical environment, Health threats, Price, Family meals, Habitual consumption, and Consumer expectation showed significant impacts on Fast food industry compared to other factors evaluated herein.
4,000원
7.
2019.08
구독 인증기관 무료, 개인회원 유료
The purpose of this study is to measure the effect of customers’ waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers’ revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach’s alpha, correlation, ttests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers’ revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.
4,000원
8.
2019.08
구독 인증기관 무료, 개인회원 유료
In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.
4,000원
9.
2019.08
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.
4,000원
10.
2019.08
구독 인증기관 무료, 개인회원 유료
This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropyl methylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+ hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When the rice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amount of added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, and pentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significant effect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl had a significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggest that supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.
4,000원
11.
2019.08
구독 인증기관 무료, 개인회원 유료
The aim of this study is to identify the value structure of active seniors for noodles. Noodles are the secondly most preferred and familiar food in Korea, followed by rice. And noodles also have a variety of tastes/flavors and even a variety of ceremonial characteristics. The necessity of offering proper food to seniors has recently increasing because Korea becoming an aged society. This study conducted 1:1 in-depth interviews with 30 active senior participants using the soft laddering technique, which is based on the means-end chain theory. The Implication Matrix and HVM were derived from performing content analysis. The active seniors mainly consider the ‘taste’, expecting to obtain the ‘satisfying taste’, and pursuing the ‘family affair’, ‘pleasure’, and ‘self-satisfaction’. The results of this study indicated that the taste is the most important attribute and the active seniors consider their family as well as the pleasure and satisfaction of their own. Male seniors mainly pursue the ‘pleasure’ and ‘self-satisfaction’ by satisfying their taste through considering ‘taste’ and ‘familiarity’. But female seniors mainly pursue the ‘family affair’ by ‘satisfying taste’ through considering ‘taste’. These results can be used as a basic data for developing noodle products for the elderly. This study will also contribute to the development of special care food and product concepts for the silver generation.
4,200원
12.
2019.08
구독 인증기관 무료, 개인회원 유료
This study aim to evaluate dietary quality and nutritional status according to the consumption of health functional food using Nutrition Quotient for Korean elderly (NQ-E) for 288 elderly people attending senior welfare centers in Gyeonggi-do. The questionnaire consisted of items about general information, health functional food, and Nutrition Quotient for Korean elderly (NQ-E). Chi-squared test, Fisher's exact tests, and Analysis of Covariance (ANCOVA) were performed using the SAS program ver. 9.4. Among the male and female subjects, the female subjects consumed more health functional food. The results of the dietary quality and nutritional status difference according to the intake of health functional food showed significant differences only in the areas of variety and abstinence among nutrition quotient factors for men, while no significant differences were observed in any of the nutrition quotient factors for women. In conclusion, focused-nutrition education program and useful guideline is needed for promoting adequate consumption of health functional foods in elderly.
4,300원
단보
13.
2019.08
구독 인증기관 무료, 개인회원 유료
There are an increasing number of reports that job related factors are associated with hypertension, sleep deprivation, obesity and diabetes. This study analyzed the relationship of working type, working hours and the prevalence of metabolic syndrome. The study’s subjects were 2,777 employees (1,446 males and 1,331 females) over 19 years old and their data was from the Korea National Health and Nutrition Survey (2015). The type of work was divided into day work and shift work. The working hours were divided into less than 40 hours, 40 to 49 hours, 50 to 59 hours and 60 hours or more per week. As a result of this study, the prevalence of metabolic syndrome was 26.4% of the males and 19.1% of the females. Generally there was no relationship between metabolic syndrome and type of work (day work and shift work). As a result of analysis of working hours and metabolic syndrome, the workers who worked 40-49 hr were associated with a decreased prevalence of metabolic syndrome as compared to that of workers who worked less than 40 hr (odds ratio: 0.47, 95% confidence interval: 0.24-0.95, p<0.05). Further, positive relationships were found between the number of work hours and the prevalence metabolic syndrome for specific females who worked over 40 hr/wk. It can be concluded from the results that it is important to help workers avoid metabolic syndrome through setting appropriate work hours.
4,000원
14.
2019.08
구독 인증기관 무료, 개인회원 유료
4,000원
