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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Community Living Science
Journal Basic Information
Journal DOI :
The Korean Society of Community Living Science
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Volume & Issues
Volume 12, Issue 2 - Dec 2001
Volume 12, Issue 1 - Jun 2001
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A Study of gender difference on Dietary behavior and Food Preferences of the 6th grade Elementary School Children in Anyang city
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 1~13
The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.
The Effects of milk fermented by Bifidobacterium bifidus on lowering effect of Serum and Liver cholesterol in High Fat Diet Fed Rats
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 15~22
This study was conducted to find out the effect of fermented milk on lowering of serum and liver cholesterol in high diet. Sprague-Dawley male rats of 200g initial average weight were assigned to four experimental group : (1) high fat diet + milk (2) high fat diet + bifidobacteria (3) high fat diet + microcapsulated bifidobacteria (4) high fat diet + fermented milk by bifidobacteria. Milk, bifidobacteria, microcapsulated bifidobacteria and fermented milk by bifidobacteria were given 2ml per day. According to the result, there was lowering effect of serum and liver total cholesterol in fermented milk feeding group, Serum LDL-cholesterol was also low tendency in fermented milk by bifidobacteria feeding group. Accordingly, it was confirmed that the material that caused hypocholesteremic effect was not the bifidobacteria itself in fermented milk but the metabolic material produced in the fermentation, and it inhibited cholesterol synthesis in liver.
Quality characteristics of Korean Wheat flour and Imported Wheat flour
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 23~27
This study is designed to find out the physicochemical quality and the morphological features of Korean wheat flour and imported wheat flour with a view to shed light on their difference. In terms of components, Korean wheat flour and imported wheat flour are similar, but the latter turns out to be better than the former when it comes to crude protein, the ratio of water absorption and the power of maintenance. Yet Korean wheat flour turns out to be better than imported wheat flour. In terms of the chromaticity of wheat flour, the latter turns out to be higher than the former when it comes to L value, while the former turns out to be higher than the latter when it comes to a value and b value. In terms of the morphological features of wheat flour, both are in the shape of an oval with starch particles irregularly attached to gluten. And imported wheat flour is getter than Korean wheat flour in terms of the size of particles.
Housewife\`s recognition on Genetically modified organism products
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 29~40
This work was conducted to observe the housewives´ recognition about GMO products and their opinions about the development and production of GMO. Seventy eight percent of the subjects in this study were aware of GMO and GMO product which is best known to them was bean. Only 6.2% of the subjects considered GMO as safe and 42.1% did not know whether it is safe or not. Most of the subjects were unlikely to choose to purchase the GMO because of unproved safety, but many subjects were willing to purchase if the safety was informed with high reliability, even though 25.9% of the subjects were still negative. But when GMO product is offered with low price compared with ordinary products, only 24.6% were willing to purchase, showing that the safety was considered more important than the low price.
Fermented Soybean Products Culture for the Residents in Yangsan City II. Consumption Aspects and Preparation Patterns of Traditional Fermented Soybean Products
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 41~49
The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.
A Study on Image of Contemporary folk costume of Female College Students -focused on Cheongju city-
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 51~62
The purpose of the study were to investigate the differences of Image on male and female\\` The purpose of the study were to investigate the differences of Image on male and female´ Contemporary folk costume of Female College Students according to their life styles and their major. The data were collected from 300 female college students in Cheongju city through self-administerd questionnaires, and were analyzed by frequencies, Cronbach´s
, F-test, Factor Analysis, Cluster Analysis, one way ANOVA and Duncan Test. The results of the study were as follows: The image on male and female´ Contemporary folk costume were found to include four different dimensions- fashion, activity, gracefulness, ability. There were not significant differences between dimensions of image on male and female´ contemporary folk costume according to student´s major. Life styles were classified five types. There were significantly different at dimensions of fashion and gracefulness, ability between life style dimensions and image on males´ contemporary folk costume. There was significantly different at dimension of gracefulness between life style dimensions and image on females´ contemporary folk costume.
The Sensual Characteristic of Bread Added Lycii Fructus Concentrate
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 63~67
The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20
). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).
Bread Property and Sensory Quality of Differently Processed Rice Flour Compounded Bread
The Korean Journal of Community Living Science, volume 12, issue 1, 2001, Pages 69~85
The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.