This study intends to consider about the food culture during the latterly Chosun Dynasty through the genre paintings which are depicted realistically about the total food life figures for example not only the foods, but also that people who eat and drink the food and eating implements, eating methods. There are 9 pieces of works Kim hong-do's which are the best appraisal on the incorporated Korean emotion and on the real life of general public. Those are selected for this study's characteristics through the literature consideration. The characteristics of the tableware pottery and food culture are following things. The first is a white porcelain's development and popularization. In the latterly Chosun Dynasty period, the development of the agriculture and commerce made been connected to the affluent food cultures, these made increase the porcelain's use of upper classes and these made been connected to the development of the porcelain's cultures. The second is the development of various pottery with a dark brown glaze manufactures. The development of agriculture and economy power made bring the development of the kinds of sauces and Kimchi culture with an inflow of foreign crops and these made making the large an earthenware pot or jar which could store something during the long time. The third is the development of the small dining table on the eating the bread of idleness. In the Chosun dynasty period, the food style was been unified to he eating the bread of idleness and been lowered. These made developed of various small dining table through the underfloor heating system's generalization. The fourth is the development of the spoon with the soup culture. It is the East Asia called that the spoon culture boundary, this show the characteristic that we use the spoon mainly compare with another countries. Finally, it is universal use of the fixed quantitative implements. They could live quantitative life with the scales which are jar of soy sauce, liquor jug, jar, scoop leading a set of tableware.

This study is on the characteristics of the food culture through the written folk poetries which were described vividly the life customs peculiar to the Nation and so much that were Korean National customs papers written by Chinese poetry - during the latter part of the Choson period. It is used the way which is studied by the literature after collection, analysis, synthesis the analyzed second material of the latter part of the Choson period's written folk poetries. It is summarized to below five contents of the characteristics of the food culture through the written folk poetries. The first is the various and abundant food culture. The second, that is the food culture of praying blessing and praying a fruitful. The people prayed to be a year of abundance of food stuff and train oneself and have medicine for their health, but there has been repeated seasonably an occult action for being blessing which had settled down to the beginning of the year's customs. The third, it is the food culture of share tender feeling with among the people. The fourth, it is the food culture of business and economy's growth image. The fifth, it is the food culture of an image of economic distress and the trouble between rich and poor.

This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.

This study was designed to establish Korean food culture by considering traditional fruit preserve. A historical approach of traditional fruit preserve were reviewed by the cooking book published from 1670 to 1988 in Korea. The results obtained from this study are as follows. Cooking method of fruit preserve was firstly published to Omshikdimibang in 1670 and published moderate cooking book in 1988 but fruit preserve has not been cooked yet. Cooking method of fruit juice and starch had been started in Samkuk dynasty and was completed in Lee Dynasty. Compared with the western fruit jelly, mung bean starch was used as a gel forming material in Korean traditional fruit preserve while gelatin was used as a gelling agent in western fruit jelly. Western fruit jelly was succeed in innovation, but traditional fruit jelly was failed to innovation.

This study was performed to investigate the effect of Lycii fructus beer on serum lipid profiles and antioxidant activity in rat Sprague-Dawley (SD) rats weighting about 190g were divided into the following 5 groups ; distillate water (Control), 5% ethanol in distillate water (Ethanol), commercial beer (CB), Lycii fructus beer (LFB) and 5% alcohol red wine diluted with distillate water (RW). Body weight, total food intake, FER and percent organ (liver, kidney) weight per body weight were not significantly changed by Lycii fructus beer drinking. After 6 weeks, serum total cholesterol, triglyceride and HDL cholesterol level were not significantly different. But, Lycii fructus beer intake tended to decrease serum triglyceride level and atherogenic index. Also, GOT and GPT levels were expressed lower than Ethanol group. There was not significantly different in hepatic glutatiione (GSH) content and glutathione-S-transferase (GST) activities among 5 groups. Lipid peroxidation in the hepatic was decreased by Lycii fructus beer intake. The results demonstrated that Lycii fructus beer was potential and effective antioxidant that can protect the decrease associated with alcohol.

To evaluate the effect of cereal supplementation on children's iron nutritional status of Korean institutionalized was designed. Dietary survey was carried out methods of food weighting in the breakfast or/and dinner, and record interview in lunch (n=74). A nutritional intervention study was carried out through supplementing cereal for 4 weeks in 24 children of 1 institution from 4 to 12 years. The children received 3.6mg elemental Fe(as 100g cereal) per day. Blood samples were drawn before and after supplementation. Nutrients which children's intake was less than two-thirds of Korean RDA were Vit A, Vit B1, Vit B2, Ca and Fe. The mean daily intakes of iron were 5.1mg for male and 4.9mg for female and 52.3% for male and 45.4% for female of Korean RDA. The proportions of children with iron depletion assessed by TIBC(>360mg/dl) and serum ferritin(<20ng/ml) were 56.6% and 58.7%, respectively. The proportions of children with the iron deficient erythropoiesis assessed by serum iron(<70ml/dl), Hb(<12g/dl), and Hct(<36%) were 76.0%, 58.7%, and 64.0%, respectively. After cereal supplementation, in anemic children, levels of Hct(p<0.001), serum iron(p<0.001) and transferrin saturation(p<0.001) were significantly increased. The effect of cereal supplementation in children with iron deficient erythropoeisis was more effective to improve the iron nutritional status than children with iron depletion. It was concluded that cereal supplementation program in anemic children was also effective to improve iron nutritional status.

This study was conducted to investigate the effect of physical properties and antioxidant activities of the beer made by Lycii fructus for development of functional beer. Physical properties such as Brix˚, pH and hunter values were determined and compared with commercial beer. L(lightness) value was not significant difference among beer, although a(redness) and b(yellowness) values were higher in Lycii fructus beer than those of the commercial beer. Total phenolic acid contents were 0.790 mg/mL in Lycii fructus beer and 0.603 mg/mL in commercial beer. Electron donatin ability was 93% in Lycii fructus beer and 87% in commercial beer. Lycii fructus beer showed higher SOD-liked activities than in the commercial beer. The relative antioxidant effects of the Lycii fructus beer showed 19% inhibitory effect on the peroxidation of egg yolk lecithin.

생 찐솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유의 저장기간에 따른 산패도를 측정하였고 솔잎추출유를 김에 발라 제조한 맛김에 대한 관능검사 결과는 다음과 같다. 1. 저장기간에 따른 중량변화 측정 결과, 콩기름은 14일째 생 찐 솔잎추출유는 21일째 생 찐 올리브유 솔잎추출유는 14일부터 중량이 서서히 증가하여 28일에 중량이 가장 크게 증가하는 것으로 나타났다. 2. TBARS 생성량도 저장기간 14일째 콩기름에 비해 콩기름에 생 찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮았고, 28일째 올리브유도 생 찐솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮게 나타났다. 3. 지방산 산화의 2차 생성물은 aqueous layer에서 저장기간에 따라 감소하였고 특히 14일째에 다른 추출유에 비해 콩기름이 크게 감소한 것으로 나타났다. 한편 organic layer는 저장기간 14일째 콩기름에서 가장 크게 증가하였고 솔잎을 첨가할 경우 유의적으로 감소한 것으로 나타났다. 올리브유의 경우도 솔잎을 첨가한 올리브 솔잎 추출유에서 2차 생성물이 감소한 것으로 나타났다. 4. 제조된 생 찐 솔잎 추출유를 김에 발라 7점 기호척도법을 이용하여 관능검사를 실시한 결과 향, 맛 그리고 전반적인 기호도 모두 유의적인 차이가 나타나지 않아 솔잎추출유를 김에다 바를 경우 거부감을 주지 않는 것으로 조사되었다. 이상의 결과 솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유는 원유보다 산화에 대해 안정한 것으로 나타났고, 이를 이용한 맛김도 좋은 것으로 평가되어 솔잎추출유의 식품에 이용 가능성이 시사되었다.

Oxidative stress is believed to play an important role in the development of vascular complications associated with diabetes mellitus. We examined the antioxidative effect of sesamin and sesamolin on the preventing the development of insulin dependent diabetes mellitus using streptozotocin-induced Sprague Dawley diabetic rats. From 48 hours after injection of streptozotocin (60 mg/kg body weight), a portion of diabetic rats were fed with 0.2% sesamin and sesamolin containing diet for 3 weeks. There were significant differences of blood glucose and kidney weight between diabetic ports and control. Sesamin and sesamolin increased glutathione-S-transferase activity in kidney. The concentration of the thiobarbituric acid-reactive substances in the serum, liver, and kidney of diabetic rats administered sesamin and sesamolin decreased significantly as compared with that of the non-treated diabetic group. Dietary sesamin and sesamolin suppressed the oxidative stress in the diabetic rats. These results demonstrated that sesamin and sesamolin are potential and effective antioxidants that can protect the complications associated with diabetes.

This study was performed to investigate the pattern of health food usage of the adults by food lifestyles pattern in contemporary Seoul. This study views health food consumption as a cultural practice in which people produce (and reproduce) diverse social relationships and cultural meanings. It also identifies food lifestyles and health food usage pattern of Korean adult in Seoul. This topics were discussed based on field research data collected by nutritional survey with questionnaire. To identify the relationships between pattern of health food and food lifestyles, 503 men and 437 women aged 18 to 65 years were divided into 5 groups of food lifestyles : Health Eaters, In-a-Dither, Traditional Eaters, Conscientious and People on the Go. As a substantial percentage of the subjects were used some kinds of nutrients supplement. The higher the age and family income were, the higher the percentage of health food usage was. There was the significant difference between sexes in usuage of health food. Health food usage was higher in the food lifestyle pattern of Health Eater than other food lifestyles.