DOI QR코드

DOI QR Code

Study on Frequently Consumed Dishes and Menu Patterns of Middle-aged Housewives for 1 Year

중년 주부의 연중 음식 섭취 및 식단 패턴 조사

  • 최정숙 (농촌진흥청 농촌생활연구소)
  • Published : 2003.07.01

Abstract

This study was conducted to investigate the dishes and menu patterns consumed frequently for 1 year, using estimated record method with 30 housewives. The purpose of this study was to suggest the dishes and menu pattern for the basis data of the nutrition education program and menu development project. The results were following : cooked rice and kimchi had the highest number of frequencies. The dish group (classified by the cooking method) consumed in largest quantities per capita per meal is the rice group (146.5g). Most frequently consumed dish group were the rice (72.7%), kimchi (60.6%), beverages (33.6%), fruits and juice (26.2%), soup (25.1%), stew and casserole (25.1%) in the order. Some dishes in several dish groups had small number of frequencies. Thus they were not included in the frequently consumed dishes list although they are in the top list of their own dish group. The menu had traditional menu pattern based on cooked rice, Korean soup, and kimchi. Most frequently used menu patterns were rice+soup+kimchi, rice+noodle (or Mandu)+kimchi, rice+kimchi, rice+soup+kimchi+seasoned-vegetable in the order. These were very simple menu patterns with only 1~2 kinds of side dish. Therefore, it is necessary for middle-aged housewives to consume menu that the composition of main dish and side dish are adequate. This result can be used as basic data for nutrition education programs in middle-aged housewives.

References

  1. Poleman CM, Peckenpaugh NJ. 1991. Nutrition; Essentialsand Diet Therapy. 6th ed. W.B. Saunders Comp, New York
  2. Kye SH, Lee HS, Park MA, Moon HK. 1996. The study onfrequently consumed food items from 1993 Korean nationalnutrition survey (Ⅱ) -Amounts and frequency of dishes intakes-. Korean J Dietary Culture 11: 581-592
  3. Han KS, Yoon SS. 1987. Study on daily meal pattern of Korean families. J Korean Home Economics 25: 69-77
  4. Hur IY, Moon HK. 2001. A stduy on the menu patterns of residents in Kangbukgu (Ⅱ) -Compared by the sex age and health risk-. Korean J Community Nutrition 6: 809-818
  5. Moon HK, Lee SS, Kim JY, Park SY, Han gj, Paik HY, Jung GJ. 2001. The study on menu patterns in Korean rural areas (Ⅰ) -Analysis of major menu pattern-. Korean J Nutrition 34: 936-945
  6. Moon HK, Lee SS, Lee JS, Park SY. 2002. The study of menu patterns in Korean rural areas (Ⅱ) -Compared by the area-. Korean J Nutr 35: 658-667
  7. Moon HK, Chung HR, Cho EY. 1994. Analysis of menu patterns from the Korean national nutrition survey in 1990. Korean J Dietary Culture 9: 241-250
  8. Korea Food and Drug Administration. 2000. Dietary Risk Assessment on Heavy Metals in Korean Foods
  9. 김영옥. 2001. 대한지역사회영양학회 '쌀소비 확대를 위한 대국민 홍보 심포지엄 자료집'
  10. Lee SY. 1997. Assessment of dietary intake and diet quality obtained by 24-hour recall method in Korean adults living in rural area. PhD Dissertation. Seoul National University
  11. Shim JE. 2000. Analysis of dietary intake and development of balanced diet index among different age groups in Korea. PhD Dissertation. Seoul National University
  12. Kim SY, Jung KA, Lee BK, Chang UK. 1997. A study of the dietary intake status and one portion size of commonly consumed food and dishes in Korean elderly women. Korean J Community Nutrition 2: 578-592
  13. Atman DG. 1991. Practical statistics for medical research. Chapman & Hall, New York
  14. 대한영양사회. 1999. 사진으로 보는 음식의 눈대중량
  15. 한국식품공업협회 식품연구소. 1988. 식품섭취 실태조사를 위한 식품 및 음식의 눈대중량
  16. 한국영양학회 부설 영양정보센타. 1998. 음식 영양소 함량 자료집
  17. Jang HS, Kwon CS. 1995. A study on the nutritional knowledge, food habits, food preferences and nutrient intakes of urban middle-aged women. Korean J Dietary Culture 10: 227-233
  18. Park SY. 1998. Frequently consumed dishes and their recipes in Korean rural areas. MS thesis. Seoul National University
  19. Kim ES. 1995. A study of Korean traditional food in Kang Won Do (Ⅰ). Korean J Soc Food Sci 11: 342-350

Cited by

  1. Validation of Trienzyme Extraction-Microplate Assay for Folate in Korean Ancestral Rite Food vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.716
  2. A Survey on the Preferences and Recognition of Multigrain Rice by Adding Grains and Legumes vol.41, pp.6, 2012, https://doi.org/10.3746/jkfn.2012.41.6.853
  3. Seasonal Variation of Food Intake in Food Frequency Questionnaire among Workers in a Nuclear Power Plant vol.40, pp.3, 2007, https://doi.org/10.3961/jpmph.2007.40.3.239
  4. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting vol.60, pp.3, 2017, https://doi.org/10.1007/s13765-017-0277-9
  5. β-Carotene and Retinol Contents in Bap, Guk (Tang) and Jjigae of Eat-out Korean Foods vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1958