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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
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Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 17, Issue 5 - Dec 2002
Volume 17, Issue 4 - Oct 2002
Volume 17, Issue 3 - Jul 2002
Volume 17, Issue 2 - Feb 2002
Volume 17, Issue 1 - Feb 2002
Selecting the target year
A Study on the Annual Custom Foods in Kyungnam Area and on their Application to the School Foodservice
Cheong, Hyo-Sook ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 225~239
This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)
A Survey on Practices and Attitude toward Wedding Food among Housewives in Busan and Kyungnam Area
Kim, Kyong-Myo ; Kim, Kyung-Ja ; Shin, Ae-Sook ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 240~251
This study is to describe practices of and attitude toward traditional wedding food and the attitude of housewives toward the traditional wedding food in Busan metropolitan and Kyungnam province area. Data were analyzed from the convenient sample of 525 housewives collected from September 20 to September 28, 2001. As for the necessity of traditional wedding food, the most popular food was ebagee food, pebaek food, yedan food in order. Of the various kinds of traditional wedding food, table setting for parent-in-law was chosen as the most popular one. Sociodemographic characteristics such as education level and age were statistically associated with perception of traditional wedding food being necessary as a ritual thing. The respondents preferred rice cakes as wedding food to fishes, fruits, traditional sweets and skewered slices of seasoned meats. More than half of the respondents think current practices of wedding food is prodigal and has to be done in thrifty manner. As a ritual practices of wedding food were to be readjusted to the change of social custom depending on the degree of modernization. More than half (52.1%) of the housewives expected traditional wedding food should fade away. A conclusion was that it is necessary to develop modernized wedding food reflecting traditional wedding customs with economic costs.
The Performance Measurement of Business & Industry and University Foodservice Operated by Contracted Foodservice Management Company
Han, Kyung-Soo ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 252~259
The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.
Effect of Sucrose Fatty Acid Ester on Yackwa Quality
Lee, Soo-Youn ; Kim, Myoung-Ae ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 260~266
This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.
A Study on Quality Characteristics of Traditional Kyungsangdo Myungtae (Alaska pollack) sikhae
Koo, Tae-Ho ; Kim, Sung ; Choi, Hee-Jin ; Seung, Tae-Su ; Choi, Cheong ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 267~274
The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.
Aging (I): Difference of Cognitive Function Related to Living Condition of the Aged
Kang, Hae-Kyung ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 275~288
The purpose of this study was to investigate the cognitive differences among the aged who have different living conditions. 91 free-meal receivers and 86 people with stable lives were asked about their living conditions and cognitive function by using K-MMSE. All data were analyzed by SPSS 10.0 package. Free meal receivers had poorer socioeconomic status than the subjects who had stable lives. Cognitive function of free meal receivers was lower than the people with stable lives in the most cognitive factors. Especially age of 50 to 64, pre-aged group, who had been receiving free meals, showed lowest cognitive level than the other age groups. Among 7 cognitive factors, there was the greatest difference in attention and calculation between 2 groups. Percentage of 'conclusive dementia' among the free meal receivers was statistically higher than the people with stable lives and that of 'conclusively normal' was statistically lower in free meal receivers comparing with the people with stable lives. Moreover, socioeconomic factors like income, former job, marital status, housing and education, blood pressure and physical activity were significantly related to the subject's cognitive function.
Aging (II): Analysis of Pathway among Factors Affecting Food Intake and Cognitive Function of the Aged
Kang, Hae-Kyung ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 289~298
This study was conducted to find sensitive indicator of food intake and specific food group related to cognitive function and to analyze the pathway among factors affecting food intake and cognitive function of the aged. 179 people over 50 years old were investigated and all the data were analyzed by SPSS 10.0 package. Food frequency was more sensitive indicator to show the relationship between food intake and cognitive function of the aged than the numbers of standard amount of food eaten. Consumption of grains and starch, meat, fish, eggs and beans were strongly related to cognitive function of the aged and intake of vegetables and fruits also have relationship with it. Moreover, the more frequent eating the carbohydrate and the protein, the higher the cognitive level of the aged. Age, education period, income, blood pressure, duration after retirement, frequency of physical activity and BMI were correlated with food intake and cognitive function of the aged. Among them, age and frequency of physical activity were most strongly correlated with food intake, and education period with cognitive function of them. This investigation shows that more stable intake of carbohydrate and protein containing foods need to be supplied to low income aged and the importance of physical activity of the aged must be emphasized with food intake for better life of the aged.
College Students Characteristics and Utilization of the Nutrition Labels on Food Package
Choi, Bong-Soon ; You, Doo-Ryon ; Park, Young-Mi ; Lee, In-Sook ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 299~308
The purposes of this study were to examine understanding, attitudes, and behaviors of college students regarding the nutrition labels of food package and the relations among these factors and demographic background such as educational experience with label, major, home place and parents' status. The study was surveyed 471 undergraduate students enrolled in general education classes at local university. Generally, college students could understand nutrition label. Nutrition related class in college didn't influence Nutrition label understanding, use and purchasing behavior. Students whose mothers with higher than college education level and professional work showed strong dependability on nutrition label. Label use, understanding and purchasing behaviors significantly associated with gender of subjects. All the subjects looked at the amount of sodium most frequently among all the nutrients listed on the food package(88.8%). Of all the food labels, the manufacturing date(25.1%) was considered the most important and the refund and exchange(12.9%) was considered the least important information. This paper suggested that nutrition education program for college students needs to be developed in series from elementary school curriculum and to enhance the use of nutrition labels.
A Survey on the Eating out Behaviors and the Perception about Chinese Foods of Food-Related Major College Students in Kangwon-Do Areas
Oh, Hae-Sook ; Min, Sung-Hee ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 309~314
The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.
Implementation of HACCP System for Safety of Donated Food in Foodbank Organization
Park, Hyun-Shin ; Bae, Hyeon-Ju ; Lee, Jee-Hae ; Yang, Il-Sun ; Kang, Hye-Seung ; Kim, Chul-Jai ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 315~328
The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and
of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below
and using a
reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.
Comparison of Attitudinal Beliefs regarding Smoking and Antioxidant Vitamins Status in the College Male Smokers and Non-smokers
Kim, Hyun-Ah ; Song, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 329~336
The purpose of this study was to investigate of attitudinal beliefs regarding smoking, and antioxidant vitamins status between smokers and non-smokers in college male students. Attitudinal beliefs regarding smoking and antioxidant vitamins intake were investigated by a questionnaire. The result obtained were as follows: Anthropometric measurements were no significant differences between smokers and non-smokers. The attitudinal beliefs regarding smoking of smokers were different from those of non-smokers(p<0.001). Compared with non-smokers, smokers responded more positively on advantage of smoking, while they felt less negatively on disadvantage of smoking. Systolic blood pressure(SBP) and diatolic blood pressure(DBP) of smokers were significantly higher than those of non-smokers(p<0.05). Although antioxidant vitamins intake was not significantly different between smokers and non-smokers, plasma level of vitamin C of smokers was significantly lower than that of non-smokers(p<0.05). However, plasma level of vitamin E was not significantly different between smokers and non-smokers.
On several questions concerning the reaserch of Zhu culture
Zhao, Rongguang ; Park, Gi-Suk ;
Journal of the Korean Society of Food Culture, volume 17, issue 3, 2002, Pages 337~362
The history and culture of using Zhu to help take food in China is a focal question in contemporary Chinese academic circle and leads to various conflicting ideas. This article, based on original historical documents, archaeological findings, cultural relic authentication, field investigation and the author's long-term thinking, comes up with a series of new conclusions. Firstly, Zhu emerged and developed along with cooked food and granular food served in bowls; secondly, there had been a period of using a single Zhu in China's history before two Zhus being used simultaneously; thirdly, the development of Zhu culture went through five historical periods, namely the former form, the interim form, the Jia form, the Zhu form and chopsticks form. In addition, the author gives out his unique viewpoints on some other relevant questions, including the Zhus which can be dated back to the Neolithic Age unearthed at Longqiuzhuang in Jiangsu province, Jiangzhai in Shanxi province etc, and the bronze utensils in the shape of Zhu unearthed in 1934 at Yin Dynasty ruins in Henan province.