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Constitution of Formal and Informal Meals Consisting of Traditional Local Foods in Busan, Korea

부산지역 전통향토음식을 이용한 정식 및 별미식 식단 구성

  • Kim, Hyeonsuk (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Woo, Minji (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Kim, Hyunju (World Institute of Kimchi) ;
  • Song, Yeong Ok (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University)
  • 김현숙 (부산대학교 식품영양학과 및 김치연구소) ;
  • 우민지 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김현주 (세계김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2012.06.04
  • Accepted : 2012.07.30
  • Published : 2012.10.31

Abstract

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

Acknowledgement

Supported by : 부산대학교

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