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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 10, Issue 5 - Dec 1995
Volume 10, Issue 4 - Oct 1995
Volume 10, Issue 3 - Jul 1995
Volume 10, Issue 2 - May 1995
Volume 10, Issue 1 - Mar 1995
Volume 9, Issue 5 - Jan 1995
Selecting the target year
Objectivity of self-evaluated obesity and attitude toward weight control among college students
Park, Young-Sook ; Lee, Yeun-Wha ; Choi, Kyung-Suk ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 367~375
The difference between self-evaluated obesity and obesity index of RBW and BMI as well as attitude toward weight control were studied among college students in Chungnam area. The subjects of 307 students were randomly selected and asked to categorize their body shape into 5 groups and to record their body weight and height. We found that average RBW and BMI of the students were 95.7% and 20.6, respectively. By RBW, 30.6% of students belonged to underweight and severe-underweight groups whereas 14.0% overweight and obesity ones. The female students showed lower obesity indice than the male. Self-evaluated obesity seemed likely to overestimate their body shapes above RBW and BMI, which lead to high unsatisfactioin toward their body shape. The overestimation was profound in normal weighted female students up to 20%. Misunderstanding about their obesity, especially among female college students, should be corrected necessarily by proper nutrition counseling and nutrition education, unless malnutrition could be serious in college students.
A Survey on Housewives' Consumption Pattern and Nutrition Knowledge about Vegetables
Kang, Keum-Jee ; Chung, Mi-Sook ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 377~390
This study was to investigate the consumption pattern and nutrition knowledge about vegetables of 184 housewives attending the school of adult and continuing education attached to DukSung Women's University. The results were summarized as follows; the average vegetable expenses were
won per week. The frequency of purchasing vegetables was
times a week. Respondents usually bought the vegetables at local markets and supermarkets. As for buying vegetables, all of respondents kept in mind all the time the organic vegetables were better. The price was the most important factor of their purchase in the low income households. In the family, the vegetable dishes were favored by housewives most and by sons least. Among the vegetable cooking methods, Kimchi was the most frequently used and salad was the least. Forty four percent of the respondents experienced purchasing ready made vegetable dishes in the market. The reason they bought ready made ones was the special taste of the dishes. The rest of respondents never bought cooked vegetable dishes because they thought the dishes unsanitary. Twenty seven percent of the respondents experienced purchasing. The reason for not purchasing Kimchi was the housewives' traditional prejudice of buying Kimchi in the market. Respondents have a considerable knowledge that 42 kinds of vegetables could be good for certain disease and 10 kinds of vegetables might be harmful for certain disease.
Comparison of Dietary Behaviors by Type of Residence among College Students
Park, Young-Sook ; Lee, Yeon-Wha ; Hyun, Tae-Sun ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 391~404
This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.
Effect of the Nutrient intakes on Psychosocial Stress
Kim, Mi-Kyung ; Shin, Dong-Soon ; Wang, Soo-Kyung ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 405~417
This research was designed to see the relationship among nutrient intake, food intake frequency and psychosocial stress in ordinary life. The subjects were 190 males and 263 females of university students in urban areas. There were significant correlations between nutrient intake and stress value, and between food intake frequency and stress value. In male, the more they consumed energy, protein and carbohydrate, the higher they had stress in several categories. But in female the results were reversed. Their stress values were lower when they have consumed protein source food frequently. And in general, stress values of female were higher than those of male. From these results, we conclude that nutrient intake tends to be decresed with increase stress in less stressful condition, but to be increased in more stressful condition.
Survey on consumer response of Kochujang (fermented hot pepper-soybean paste) in Market
Shin, Dong-Hwa ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 419~425
General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).
Survey on preparation method of traditional home made kochujang (fermented hot pepper-soybean paste)
Shin, Dong-Hwa ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 427~434
The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly
meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for
months (35.0%) or
A Study on Eating Habits of Businessmen in Urban Areas
Shin, Young-Ja ; Park, Geum-Soon ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 435~442
This study is to investigate the eating habits of 420 businessmen living in urban areas (Taegu, Gumi, Youngchon and Changwon) in Kyungbuk and Kyungnam provinces. This survey was carried out by questionnaires. The results are summarized as the following in the association of demographic variables and eating habits, occupation (p<0.001), age (p<0.01), spouse's occupation, dwelling state, and monthly income (p<0.05) had statistically significant relationships. Middle aged adults placed more attention on eating habits than young adults. High-class professionals, managers and salesmen had a high frequency of 'good' eating habits, while office-workers had a high frequency of 'bad' eating habits. In the association of eating behavior, health status variables and eating habits, the frequency of meals, exercise, sleep, degree of fatigue, life styles, digestibility, and health status (p<0.001) had significant relationships. It seems that eating behavior and health conditions have direct effects on eating habits.
Studies on the Physico-chemical Components of Elephant-foot Produced in Korea
Rhee, Seong-Kap ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 443~448
Korean fresh elephant-foot (Amorphophalus konjak K. Koch) and its powder were analyzed and compared with foreign samples to investigate the physico-chemical characteristics of Korean konjak. The Korean fresh konjak contained 80.6% of moisture content and most of the solid component comprises much of sugar, protein and trace of fat and fibre. The mannan content of Korean konjak powder is far smaller than those of Japanese and Chinese konjak powder. The analysis of the Korean konjak revealed that glutamic acid, aspartic acid and arginine included 45% of total amount, and other amino acid was incresaed with the order of valine, serine, leucine and glycine. The Korean konjak contained a moderate amount of K component and other inorganic component was larger with the order of P, Na and Ca. The yield of refined powder obtained from dried chip of Konjak was 61.0% in Korean one and 57.5% in Chinese one. The degree of lightness of Chinese konjak powder was slightly higher than that of Korean product, but the difference could not be recognized by naked eye.
A Study on Dietary Behavior of University Students Majoring in Judo
Kim, Hye-Young ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 449~455
This study was undertaken to investigate dietary status, food habits, and nutritional knowledge of university students majoring in judo (n=239) and to evaluate the effect of dietary behavior on their athletic activities. Mean daily dietary intakes (3,854.0 kcal) were similar to mean daily energy consumptions (3,975.5 kcal). Average daily intakes of most vitamins and minerals were higher than Korean Recommended Dietary Allowances except for the intake of vitamin A. Self-confidence on judo affected dietary behavior of the subjects: Subjects who had more self-confidence on judo showed more interest in good nutrition and concerned more about foods which could promote their athletic activities. Many side effects were manifested after sudden weight control for judo competition during school days. Therefore, it is suggested that good education on nutrition is necessary not only for athletic students, but also for coaches and trainers of the students. Ten weeks of education on nutrition significantly improved both food habits and nutritional knowledge of the subjects. Food habits were positively correlated with self-confidence on judo. Therefore, it is suggested that improvement of food habits through good education on nutrition would be helpful to improve athletic activities of the students.
A study on the knowledge and utilization of Korea traditional basic side dishes I -Jangachies-
Yoon, Gye-Soon ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 457~463
This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.
A Study on the some aspects of use of imported foods at the rural homes with the growing generation
Lee, Geon-Soon ; Rhie, Seung-Gyo ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 465~474
The purpose of this paper was to grasp some aspects of use of imported foods at the rural homes with the growing generation. So we put some questions to the 399 middle school and high school students. The results were as follows: (1) The number of the homes using the imported foods, which marks 56.9% of the whole, was higher than the number of the homes not using the ones. (2) Even though the use of imported foods had no relation with the occupations of the student's mothers, the degree of living quality, the situations of food consumption, and so on, however the use ratio was high at the homes of middle class. (3) The students of the home of using imported foods favored the traditional diets, and marked 63% of the objective students of investigation. The students who like the western style of diets marked the high frequency of the use of the imported foods. On the other hand, the students who like the Chinese foods used the meat and fishes and processed foodstuffs among the imported foods. (4) The frequency of instant foods for the carried lunches showed the meaningful relation with frequency of use of imported foods. (5) In the view of use of instant foods for the lunches, the group of people who carried the lunches 3 or 5 times per week used the imported meat foods, the other group who carried the lunches 1 or 2 times per week marked the high frequency of having coffee and tea.
Factors associated with infant feeding practices among Koreans living in Texas, USA and local populations
Ro, Hee-Kyung ;
Journal of the Korean Society of Food Culture, volume 10, issue 5, 1995, Pages 475~483
This study was undertaken to determine factors associated with infant feeding practices among highly educated Korean mothers living in Texas, USA and local populations. In both groups, infant's birth order, maternal age, prenatal education, husband's attitude, mother's attitude and infant's taking a bottle to bed were not associated with infant's feeding patterns significantly. However, there was a significant difference in initiating time for introduction of supplementary foods between Koreans and Americans. Thus Korean mothers introduced supplementary foods earlier than American counterparts. Furthermore the infant's feeding method among all participants affected the time for introducing supplementary foods significantly. Though attitude of Korean mothers toward breastfeeding was slightly more positive than that of American mothers, the prevalence of exclusive breastfeeding in Koreans was much lower than that in Americans. It might be suggested that effective nutrition education program for Korean subjects should be developed to practice breastfeeding from positive attitude and knowledge. It might be also suggested that participation of prenatal nutrition education involving fathers should be encouraged for promotion of rates of initiation and duration of exclusive breastfeeding of mothers.