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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 22, Issue 6 - Dec 2007
Volume 22, Issue 5 - Oct 2007
Volume 22, Issue 4 - Sep 2007
Volume 22, Issue 3 - Jun 2007
Volume 22, Issue 2 - Apr 2007
Volume 22, Issue 1 - Feb 2007
Selecting the target year
Effect-Evaluation of Korean Traditional Food Culture Education Program for the elementary schoolers
Cha, Jin-A ; Yang, Il-Sun ; Chung, La-Na ; Lee, So-Jung ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 383~392
The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.
A Study on the Food Culture of Literature in the late period of the Chosun Dynasty - Focused on Five Pansori texts into written form-
Kim, Mi-Hye ; Chung, Hae-Kyung ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 393~403
This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.
Comparisons of UCP2 Polymorphism, Dietary Habits, and Obesity Index in Normal and Obese University Students
Ahn, Myoung-Soo ; Chang, In-Youb ; Kim, Kyung-Hee ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 404~413
This study was carried out to compare UCP2 polymorphism, dietary habits, and obesity index in normal and obese university students. The survey was carried out using self-questionnaires collected from the 126 normal and 60 obese university students. The results are summarized as follows. Breakfast was skipped in 43.7% of normal and 49.3% of obesity students and it appeared obese students eat faster than normal students. The percentage of weight control experience were 49.2 and 71.0 in the normal and obese students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. In UCP2 genes, the frequency of deletion homozygote(DD) was 71.5%, heterozygote(DI) was 26.9% and insertion homozygote(II) was 1.6%. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of normal students were 79.06, 172.25, 100.86 and 57.03 mg/dl, and those of obese students were 93.06, 173.22, 101.22 and 54.39 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels of obese students were higher than those of normal students. On the other hand, plasma HDL cholesterol levels of obese students were lower than those of normal students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of obese students were higher than that of normal students. Thus, it was recommended for them to have a nutritional education program to improve their dietary and living habits for obese students’health. Nutritional education program should also be organized practically and systematically.
Measuring the Effect of Disgust with Meat Mediating the Factors Influencing Meat Consumption
Bae, Seong-Sik ; Kang, Jong-Heon ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 414~419
The purpose of this study was to measure the effect of disgust with meat mediating the factors influencing meat consumption. Structural equation model was used to measure the causal relationships among constructs. The structural analysis Result of the data indicated excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on disgust with meat were statistically significant. The effects of color in meat and negative body esteem on disgust with meat were not statistically significant. As expected, disgust with meat had a significant effect on meat consumption. Moreover, disgust with meat played a mediating role in the relationship between moral concerns for animals and meat consumption. Disgust with meat played a mediating role in the relationship between satiety from meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between color in meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between body esteem and meat consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among constructs. It should be noted that the original model was modified and should, preferably, be validated in future research.
The Preference and Frequency of Beverages related to Health Factor in University Students
Shin, Sun-Young ; Chung, La-Na ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 420~433
This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.
Quality characteristics of non-fried Yackwa according to the methods of baked-in-oven and peanut addition
Jang, So-Young ; Lee, Min-Kyung ; Lee, Sook-Young ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 434~440
Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33
before dipping in grain syrup, which was harder than 1912.56
of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p<0.05).
Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in the Meal Service Operation for the Elderly
Kim, Hae-Young ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 441~448
The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were
CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were
CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of
CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.
The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas
Lee, Min-June ; Kwon, Dae-Joong ; Park, Ok-Jin ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 449~453
Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.
A study on the Antioxidative and Antimicrobial Activities of the Citrus Unshju peel Extracts
Ahn, Myung-Soo ; Seo, Mi-Sook ; Kim, Hyun-Jeung ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 454~461
Antioxidative and antimicrobial activities were carried out on the Citrus Unshju peel solvent extracts in order to discover new functional activities. The amounts of polyphenol in 70% metanol extract (MtEx) was measured as 836.8 mg% in Citrus Unshju peel. The EDA (electron donating ability) of 0.01, 0.02 and 0.1% MtEx in Citrus Unshju peel were measured as levels of 81.3, 86.0 and 89.6%. The nitrite scavenging effects of Citrus peel were also determined as the levels of 34.4% (pH 1.2) and 19.5% (pH 7.0). The pH of react solution was more acidic, the nitrite scavenging effect was more increased. The order of antioxidatives was shown as TBHQ > BHT > TOC > ChEx > EaEx > EtEx > WaEx > Control in corn germ oil and TBHQ > ChEx > EaEx > BHT > EtEx > WaEx > TOC > Control in canola oil. A number of the extracts were certified to have antimicrobial activities for a small number of micro-organisms, similar gram negative and positive micro-organisms. According to the results above, it was summerized that Citrus Unshju peel had the higher total polyphenol, EDA, nitrite scavenging effects and antimicrobial activities. Also isolated extract from ChEx and EaEx had high antioxidative, these effects were very similar to that of
-tocopherol and BHT. It would be proposed that Citrus peel can become a new natural source for antioxidative agents in future food industry.
Comparison of Volatile Components in
and Commercial Sauce
Lim, Chae-Lan ; Lee, Jong-Mee ; Kim, Ji-Won ; You, Min-Jung ; Kim, Young-Suk ; Noh, Bong-Soo ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 462~467
Volatile components of six commercial
(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a
, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and
were well discriminated with the direct use of
. Commercial sauces and
showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling
, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of
was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.
Quality Characteristics of the Sugar Cookies with varied levels of Resistant Starch
Lee, In-Seon ; Kang, Nam-E ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 468~474
Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.
Sutdies on Quality Characteristics of Jeju Mandarin Orange Jelly for the Aged
Lee, Ji-Eun ; Choi, Eun-Jung ; Oh, Myung-Suk ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 475~481
This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar,
and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of
and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with
. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with
and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.
Comparative Analysis on Meal and Food Preference between Non-obese and Obese Elementary School Children
Yi, Bo-Sook ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 482~491
This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese
. But BMI was significant difference between non-obese
. Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.
Content Analysis on the News Report Cases of Vibrio
Woo, Ha-Joong ; Kim, Young-Kyu ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 492~497
The objectives of this study are to determine the full extent of the negative media reports and to broaden public awareness through content analysis. Samples of this study are news reports on vibrio on three major broadcasting companies such as MBC, KBS and SBS and three major national newspapers such as Chosun daily, Joongang daily and Donga daily in Korea for 5 years from January 1st in 2000 to December 31st in 2004. Total 628 cases were searched through from the web sites of fore mentioned TV and newspaper companies. It is highly advised to adhere to the proven fact as much as possible and full and thorough research on the outcome should be sought by media before they reach to the public.
The effect of School Milk Program for Junior & Senior High School Students on Milk Consumption
Jang, Jong-Keun ; Cho, Woong-Je ; Oh, Seung-Yong ; Kim, Eun-Mi ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 498~502
Today’s teenagers were significantly deficient of calcium intakes, taking on the average only 55.4 percents of the recommended. Milk was the major source of calcium intakes, and therefore the school milk program need to be readdressed to remedy this problem. However, school milk program(SMP) was said to be simply the substitute for milk at home, so that no more than a minimal effect on total milk consumption be warranted. This Study aimed to find out whether or not the school milk program was an effective measure to increase teenager’s milk consumption and explored the relation between school milk and total milk consumption for 1,079 junior and senior high school students who were surveyed by questionnaire from 15th June to 15th July in 2006. A Tobit model was used for the statistical analysis. In this model, we first regressed milk consumption on 5 variables i.e. degree of satisfaction, participation in SMP, sex, school, region. But the variable region was not significant statistically. Then we regressed on 4 variables except for region. The results showed 4 variables were all significant and the marginal effect of variable ‘participation in SMP’ was 1.3. Especially, the marginal effect 1.3 means that the students participating in the school milk program consumed 1.3cups more than the non-participants, which indicated the effectiveness of school milk program to improve the calcium deficiency program of teenagers.
The supplementary effect of milk in elementeary, middle & high school meal program
Jeong, Mi-Kyoung ; Kim, Jae-Won ; Kim, Eun-Mi ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 503~510
The nutrient intakes of elementary, middle and high school children whether participate the school milk program or not, were assessed by estimating meals provided for one month. The schools were selected at random all around the country, and were 52 and 32 schools which were participating and non-participating in the school milk supplying program, respectively. Overall, the students, were enrolled schools with participating in milk program, intake higher energy, protein (p<0.01), lipid, sugar, Ca(p<0.001), P (p<0.001), Fe, K, Vit A and cholesterol compared to those of students were enrolled schools of non-participating, statistical significantly. The calcium intake of students participating in school milk program (PMP) about 1.5 times higher than those of students in the schools of non-participating milk program (NPMP), especially. The calcium intake of student were
of RDA in PNP and NPNP students, respectively. Therefore, the calcium intake quantities of students, were provided with the school lunch without milk, were low-end limit of RDA. Considering the school lunch with the Koreanstyle foods mostly, the milk supplying were solved this problem. Especially, the difference of the nutrients intake which were followed in the case PMP which will consider an average 15-20% food left, magnification of milk supplying program in schools may help more growth of children, so the expansion of milk supplying programs in the schools were demanded, urgently.
Menu satisfaction survey for business and industry foodservice workers - Focused on food preferences by gender -
Baek, Ok-Hee ; Kim, Mi-Young ; Lee, Bog-Hieu ;
Journal of the Korean Society of Food Culture, volume 22, issue 4, 2007, Pages 511~519
The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.