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 ~ 2025
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제40권 제2호 (2025년 4월) 4건
1.
2025.04
구독 인증기관 무료, 개인회원 유료
This study aimed to provide information useful for product development and strategies for the commercialization of weak flower tea through literature research and empirical analysis. The effect of the selection attributes for weak flower tea on loyalty according to quality was analyzed. The subjects surveyed included those in their 20s to 50s who preferred weak flower tea. The survey was conducted from January 5, 2024, to February 20, 2024. The results revealed that not only those in their 40s and 50s, but younger people also prefer weak flower tea these days. In the future, it is hoped that in addition to modern tea and coffee, research on flower tea will continue.
4,200원
2.
2025.04
구독 인증기관 무료, 개인회원 유료
To explore the origins of Korean food culture, the results of archaeological excavations of pottery relics from the early Neolithic period on the Korean Peninsula were examined, and the changes in the form and usage of the potteries in the stratified layers of shell mounds were investigated. The findings revealed that pottery was made for use as cooking vessels, fermentation crocks, and storage jars. Advances in materials. shapes, and techniques reflected efforts to produce larger vessels that were more durable, water-resistant, and heat-resistant. The consequent food items developed were traced, the biochemical changes in cooking pot and fermentation crock were estimated, and the nutritional and hygienic contributions of the early pottery to the Neolithic people were evaluated. The primitive pottery culture era is considered an important starting point that determined the food culture of Koreans. It is argued that the production of traditional Korean cuisine, jjigae, and fermented foods such as kimchi, jeotgal and makgeolli began by using pottery. As a result, the food availability of the early Neolithic period greatly expanded, and the nutrition and hygiene of Neolithic people were drastically improved, leading to the beginning of sedentary life and agriculture, and the formation of ancient Northeast Asian states.
4,000원
3.
2025.04
구독 인증기관 무료, 개인회원 유료
This study analyzed the changes in sodium content across different types of kimchi over various storage periods, distinguishing between solids and seasoning (liquid), to better estimate actual sodium intake and improve the food composition databases. Six types (baechu-kimchi, oi-sobagi, buchu-kimchi, baek-kimchi, dongchimi, and nabak-kimchi) were analyzed using ICP-AES. The results were compared with salinometer readings, food composition databases, and nutrition labels from commercial products. Statistical analyses included the Mann-Whitney U test and the Kruskal-Wallis test (=0.05). The findings showed that the seasoning had significantly higher sodium content than the solids and, except for baechu-kimchi and nabak-kimchi, accounted for more than 50% of the total sodium content. Sodium content varied across kimchi types and changed over storage time. Additionally, sodium content measured by ICP-AES significantly differed from those in the food composition databases and commercial nutrition labels, which often over or under-estimated values. Moreover, sodium content in commercial kimchi products exhibited up to a 581-fold difference between the minimum and maximum values. These results suggest that current databases and labeling systems, which do not distinguish between solids and seasoning, may misrepresent the actual sodium intake. Further research and regulatory measures are needed to improve sodium estimation and consumer guidance.
4,300원
4.
2025.04
구독 인증기관 무료, 개인회원 유료
This study investigated dietary behaviors, nutrient intake, and quality of life among elderly individuals living alone compared to those in multi-person households. Data were obtained from 5,311 individuals aged 65 years and older who participated in the 2015-2019 Korea National Health and Nutrition Examination Survey (KNHANES). Nutritional intake was assessed by analyzing the proportion of individuals with insufficient intake relative to the Korean Dietary Reference Intakes (KDRIs) and the Acceptable Macronutrient Distribution Range (AMDR). Quality of life was measured using the EQ- 5D instrument. The results showed that single-person households were more likely to be female, older, and have lower income and education levels compared to multi-person households. Additionally, single-person households were more likely to skip breakfast, eat at places other than home, eat alone, and dine out less frequently. Nutritional intake was lower among elderly individuals living alone. Furthermore, after adjusting for relevant variables, single-person households were significantly more likely to report poor quality of life (OR: 1.05, 95% CI: 1.07-1.28)—defined as being in the lowest 20% of EQ-5D scores—compared to those in multi-person households. The findings highlight the need for targeted nutritional support and policy interventions to improve dietary intake and quality of life among elderly single-person households.
4,000원
