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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 13, Issue 5 - Dec 1998
Volume 13, Issue 4 - Oct 1998
Volume 13, Issue 3 - Jul 1998
Volume 13, Issue 2 - Jun 1998
Volume 13, Issue 1 - May 1998
Selecting the target year
A Study on the Ritual Foods according to Various Sacrificial Rituals in the Hyangkyo and the Seowon
Yoon, Suk-Kyung ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 241~260
1. Both the festival held in Confucian temple to honor Confucius or a religious ceremony in Korean traditional lecture-hall are the sacrificial rituals which is the mark of the respect for prescholars and these rituals has been followed the rules written in the book,'Yaegi' 2. For the Food formal display for the festival in Confusian temple of Chinese Gukjagam, Pebak(clothes), Mohyul(hair and blood), and the ritual food dishes, such as Byun 10, Doo 10, Gang 3 (Deung 1, Hyung 2), Bo 2, Cue 2, Jo 3 (Taeraeu as beef dish 1, Soraeu as sheep and pork dishes 2), Joo(alcohol) 3 were displayed, while in Juhyunhak, Byun 8, Doo 8 were displayed. In Taesangji edited around in 1873 in Korea, for the Confucian shrine Pebak, Mohyul, Byun 10, Doo 10, Deung 3, Hyung 3, Bo 2, Cue 2, Jo 6 (raw 3, cooked 3), Joo 3 were displayed. In pedantry Confucian temple, Pebak, Byun 8, Doo 8, Bo 2, Cue 2, Jo 2 (raw sheep and pork), Joo 3 were displayed while Mohyul was omitted, which this type of display was almost identical through the nationwide survery for the Confucian food display. Some of the Confucian food display, most of the display for Bo and Cue have been changed to Bo 1 and Cue 1, and one fifth of the Confucian display for Byun and Doo also has been changed in the numbers and food varieties. 3. In most of the sacrificial ritual food display in the Korean traditional lecture-hall, Pebak (some not applicable), Byun 4, Doo 4, Bo 1, Cue 1, Jo 1 (raw), Joo 1 were displayed. In these days, the number of the Confucian temple where the sacrificial rituals is not held, has been increased. 4. For the names of food for the Byun and Doo dishes, mostly the old names are used, however, minor changes in materials and cooking method have been found.
Effects of Alkaline reagents on Textural and Sensory Properties of Ramyon
Jeong, Jae-Hong ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 261~266
In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The
of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.
A Survey on Consumption Pattern of Minimally Processed Fruits and Vegetables
Kim, Gun-Hee ; Bang, Hye-Yeoul ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 267~274
The consumption patterns of the minimally processed fruits and vegetables were surveyed in this present study. Eighty four women who were resident in either Seoul and Kyongki-do in Korea were participants in this study as respondents to our various questionnaire. The result are summarized as follows; The respondents had a preference for a supermarket (46.4%) as the place of purchase (or fruits and vegetables and the frequency of purchase was two or three times per week. The residents of apartment preferred department stores and supermarkets to stalls in the immediate residential area (p<.05). Fifty percents of the unmarried women respondents indicated that they only purchased once a week. Approximately 70% of the respondents rated quality considerations over the price and quantity when they choose their fruits and vegetables. This behavioral tendency was stronger for the residents of the apartment and amongst the more highly educated women. The type of fruits and vegetables purchased were mainly unprocessed. However, minimally processed products appeared to be popular especially among unmarried or married who did not have children, were highly educated and aged between 20 and 30. These observations are supported by data in which 82% of respondents whose ages were ranged between 20 and 30, with high educational backgrounds and who had experienced in the purchase of minimally processed fruits and vegetables. The motivation for purchasing minimally processed fruits and vegetables generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing minimally processed fruits and vegetables were the comparatively high price, a perception of unsanitary handling and pack size that were considered too small. Ninety-three percent of the respondents exhibited a positive response to the need for minimally processed fruits and vegetables. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the minimally processed fruits and vegetables was approximately
of that for the unprocessed products.
A study on the consumers' perception and acceptance toward food irradiation
Kim, Hyo-Chung ; Kim, Mee-Ra ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 275~291
Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.
A Comparative Study on the Dietary Attitudes and Nutritional Status of Preschoolers in Different Income Levels in Seoul and Kyunggi-Do: 2. Focusing on Preschoolers' Nutrients and Fatty Acid Intakes
Chung, Eun-Jung ; Nam, Hae-Won ; Um, Young-Sook ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 293~305
According to economical status, under-nutrition and over-nutrition coexist in preschool children in Korea. Subjects consumed more than RDA in most nutrients, and children in of the upper income class tended to have more nutrients than those of the low income class. Especially in case of energy, protein, fat, vitamin
, and P there were significant differences among the different classes. The mean calorie compositions of carbohydrates, protein and fat were
and fat calorie percentage was higher than quantity recommended for Korean adults. Energy, protein, Fe, vitamin A,
and C intakes were taken mostly from plant food sources. In the upper income class group, intakes of protein and vitamin
from animal food sources were higher than in any other income classes. Intakes of iron, vitamin A,
and C were largely provided by plant food group. Especially 44-45% of vitamin A were taken from vegetable and fruits group, which indicated that about 50% of vitamin A intake was the form of
. Also compared with other groups, in the upper income class group, the intakes of energy, protein, Ca, p, vitamin
from cereal and potatoes were significantly lower, and those of Ca and P from milks and meats, fishes & eggs were significantly higher(p<0.05). The mean fat intake in all subjects was
. Regardless of income class, oleic acid(
) and linoleic acid(
) were the most abundant fatty acids contained in the diet. The upper class group consumed significantly more total saturated fatty acids and total monounsaturated fatty acids(p<0.05). In polyunsaturated fatty acids, there were no differences between 3 different income classes, but intakes of total
fatty acids in the upper class tended to be higher and those of total o3 fatty acids in low class tended to be higher. Therefore,
tended to be higher in the upper class group. Regardless of income classes, P/M/S and
ratios in all subjects were
, respectively and were in a desirable range. Cholesterol intake of subject was 184-218 mg/day, which was comparable to the value of Korean adult intake.
A study on the actual status in use and customer's perception of the food and beverage from vending machines
Kim, Heh-Young ; Lee, Kyung-Yean ; Ko, Sung-Hee ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 307~316
Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).
Dietary Habit and Perceived Stress of College Students in Seoul Area
Han, Myung-Joo ; Cho, Hyun-Ah ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 317~326
This study was to investigate the eating attitute, the factor related to health, dietary habit and perceived stress of college students. Three hundred thirty three college students in Seoul area surveyed to obtain the information from July 14 to 23, 1997 The 53.5% of college students were normal weight and 43.3% of them were underweight. But female students(68.7%) showed higher proportion of underweight than male students(20.1%). Male student s(73.2%) who take exercise more than 1-2 times per week were more than female students(48.0%). Most college students(84.4%) were not satisfied their body shape and 80% of female students prefer slimmer body shape than their own body shape. The 61.5% college students did not consider the balance of meal and female students took more vegetable and fruit than male students. The 83.8% of college students took milk and yogurt more than 2-3 times per week. Dietary habit score of female students were better than that of male students. Most college students(73.8%) were highly stressed in their living. However, exercise and regularity of eating could lower their perceived stress.
A Survey on the Relation between Depressive Trends, Stress and Attitudes of Food Intake in Adults
Kim, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 327~337
A Survey was carried out to investigate relation between depressive trends, stress and attitudes of food intake in adults. In the assessing of Body Mass Index (BMI), the normal weight was 80.1%, overweight was 19.1%, obese was 0.7% in men, but normal weight was 90.3%, overweight was 9.4%, obese was 0.3% in women (p<0.001). It was represented increasing trends of obesity by the increasing of ages. Women thought their health condition was worse than men (p<0.001) 15.1% of all women tried to weight control. In changes of food intake by stress, 37.8% was increased to eat, 33.7% was reduced in women. It seems that women was significantly influenced by stress than men (p<0.01). In changes of food intake by stress in ages, 39.7% was increased of 20 years but over the 30 years was decreased or no changes of food intake (p<0.0001). All subjects wanted hot and sweet taste when stress-induced eating. 56.1% of men preferred to alcohol and beverages but 33.5% of women preferred to chocolate, cookies and breads of carbohydrate foods at the stressful conditions. But stress-induced eating dose not seems to be helpful for coping with stress in adults. In the distribution of depressive trends, the level of depression was higher in women (50.7%), whereas 34.3% in men (p<0.001). The most of 3li subjects represented attitudes of food intake below 60 scores that was needed improve and counseling of professional nutritionist. It was represented inferior to attitudes of food intake by the increasing of depressive trends and stress in women. It was higher level of overweight and obese in the below 60 scores of attitudes of food intake and higher depressive groups.
Food culture Interchange in the Relations Between Korea and Japan Including the Cho Sun communication Facilities -1. The trade goods and receptions for Japanese envoies in the relationship between Korea and Japan at the first term of the Cho Sun era-
Kim, Sang-Bo ; Chang, Chul-Soo ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 339~362
Food goods traded between Korea and Japan during the first term of the Cho Sun era included Omija (fruit of the Maximowiczia chinensis), Jat (pine nuts), Insam (Jinseng), rice, and beans as exports ; and pepper, sugar, and medicinal stuffs as imports. The trade between Korea and Japan was a result of Japanese envoies' visiting. The official number of Japanese envoies who had exchanges with Koreans were two thousand people a year. Once the Japanese entered Korea, they did not need to pay for their living expenses for the length of their visit because the Cho Sun government bore the whole expense. The Cho Sun government gave formal receptions to them, which included daily meals as well as banquet style meals. The daily meals included Jo-ban (breakfast), Jo-seok-ban (breakfast and dinner), and Ju-jeom-sim (lunch). Meals were served four times a day. The banquet style meals included Sam-po-yeon (a banquet that was held in Sam-po), Kyong-joong-young-jeon-yeon (a farewell banquet, and a welcome banquet that was held in Seoul), Jyu-bong-bae (to offer a guest a drink by day), No-yeon (a banquet that was held on the street), Kwol-nae-yeon (a banquet that was held within the Royal Court). It also included Ye-jo-yeon (a banquet that was held in Ye-jo), and Myong-il-yeon (a banquet that was held on a national holiday). The banquet style meals were composed of Ceon-tack (to set a table for dinner), Sang-hwa (a flower that was put on the food), Kwan-hwa (to offer a flower when a banquet was held), Ju-5-jan (the fifth wine glass), Dae-seon (meat), and music.
Food culture Interchange in the Relations Between Korea and Japan Including the Cho Sun Communication Facilities -2. The trade goods and receptions for Japanese envoies in the relationship between Korea and Japan at the middle period of the Cho Sun era
Kim, Sang-Bo ; Chang, Chul-Soo ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 363~381
Food goods traded between Korea and Japan during the middle period of the Cho Sun era included Insam (Jinseng), rice, beans, honey, perilla oil, starch, adlay, walnuts, pine nuts, jujubes, hazelnuts, and dired chestnuts as exports ; and pepper as imports. The number of Japanese envoies that visited regularly was one thousand five hundred people a year. The receptions that were held for them during the middle period equaled those of the first term of the Cho Sun era, but these receptions were only held in Pu-san. The expense of daily meals was broken down into 8 grades ranging from \129,300 to 2133. The daily meals included Jo-ban (breakfast), Jo-seok-ban (breakfast and dinner), and Ju-jeom-shim (lunch) for the Japanese who visited regularly. During the course of a year, the total amount spent on daily meals was put at a billion won. The banquet style meals included Ha-seon-da-rye (a welcome tea party), Ha-seon-yeon (a welcome banquet), No-cha-yeon (a banquet that was held on the street), and Ye-dan-da-rye (a drink banquet that was held when silk was offered as a gift). It also included Byeol-yeon (a banquet out of the dordinary), Sang-seon-yeon (a farewell banquet), and Myong-il-yeon (a banquet that was held on a national holiday). The banquet style meals were composed of Ceon-tack (to set a table for dinner), Sang-hwa (a flower that was put on the food), Kwan-hwa (to offer a flower when a banquet was held), Ju-9-jan (the ninth wine glass), Dae-seon (meat), music, and Jung-bae-rye (a banquet that was held again after a banquet). The Cho Sun government held banquets forty five times for the Japanese, the food expense for the banquets was put at two hundred and thirty million won.
Effect of Nutrition Education Pogram on Obese Middle Shoot Boys in Taegu
Choi, Bong-Soon ; Lee, In-Sook ; Shin, Han-Sul ;
Journal of the Korean Society of Food Culture, volume 13, issue 4, 1998, Pages 383~391
This study was conducted to find the effect of in-class nutrition education and exercise program for obese adolescent boys in Taegu with the nutrition knowledge test before and after education program and anthropometric measurement. The subjects were consisted of a normal group (NG; n= 13) and an obese group (n=30). The obese group is divided into two groups; obese group A (OG-A; n=12), participated in a ten-week nutrition education only; and obese group B (OG-B; n=28), participated in a ten-week nutrition education and exercise program. The anthropometric data of the three groups were increased after the nutrition education program. However the obesity index(BMI, R hrer, WHR, Skinfold thickness) of OG-B were significantly decreased after the programs. The nutrition intake data were also changed after the nutrition education program. Especially the intake of carbohydrate was significantly decreased in OG-B from
(p<0.05) after the nutrition education program. It was noted that the intake of Ca was significantly decreased in all three groups after the nutrition education program. The mean score of the nutrition knowledge test also significantly increased from
after the nutrition education program. The result strongly suggested that nutrition education program should be successful if the obese adolescents and their parents especially mothers participated in the same class. In summary, nutrition education and exercise programs were effective on reducing obesity of obese adolescents. Nutrition knowledge of obese adolescent was significantly increased after nutrition education program.