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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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 30, Issue 6 - Dec 2015
Volume 30, Issue 5 - Oct 2015
Volume 30, Issue 4 - Aug 2015
Volume 30, Issue 3 - Jun 2015
Volume 30, Issue 2 - Apr 2015
Volume 30, Issue 1 - Feb 2015
Selecting the target year
Effect of the Improvement of Eating Behavior and Satisfaction with Cooking Activity on Cooking Class for Children
Jang, Jeong-Min ; Kang, Kun-Og ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 387~394
DOI : 10.7318/KJFC/2015.30.4.387
This study investigated the effect of cooking class on improvement of eating behaviors and satisfaction with cooking activities in children. The questionnaires developed for this study were distributed to 380 mothers during June to August, 2011. A total of 286 questionnaires were used for analysis (81.7%), and frequency analysis, ANOVA, and
-test were completed using SPSS (version 14.0) software. The children with cooking experience (52.7%) showed more improvement of eating habits than children with no cooking experience (36.4%). Both types of children showed an `unbalanced diet` with respect to eating habits. The overall satisfaction level was an average of
. The effects after cooking activities varied for different aspects of improvement of eating habits: `Correcting unbalanced diet` was
, `nutrition knowledge` was
, `dining etiquette` was
, and `regular meals` was
. There was a significant difference between genders with regards to correcting unbalanced diet with vegetables (p<0.01). Ages from 10 to 12 were able to improve unbalanced diet with `grains` (p<0.001), while `Kimchi` (p<0.05) and `paste` for ages from 10 to 12. In conclusion, cooking activities are regarded as effective in correcting unbalanced diet and eliciting positive changes in eating behavior.
Review of the Origin and Meaning of Ginseng Millet Water Gruel (Insamsokmieum, 人蔘粟米飮) used for the Royal Family During the Joseon Dynasty
Jeong, Yeon-Hyung ; Kim, Dong-Ryul ; Lim, Hyunjung ; Cha, Wung-Seok ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 395~405
DOI : 10.7318/KJFC/2015.30.4.395
Insamsokmieum (人蔘粟米飮), which is a kind of water gruels made with millet, ginseng, glutinous rice, and some minor ingredients, was frequently used as a medicinal food for the royal family, and it appeared first at the 10th year of King Sukjong`s reign. We investigated Insamsokmieum through a literature review and the "SeungjeongwonIlgi(承政院日記)" of King Sukjong (肅宗) from his 1st year (1674) to 46th year (1720). We analyzed the nutritional value and efficacy of Insamsokmieum. In Oriental medicine, Insamsokmieum is prescribed mainly to treat symptoms such as nausea, languidness, and exhaustion in King Sukjong and Queen Inhyun (仁顯王后). In nutritional terms, Insamsokmieum has higher nutrition density than that of rice porridges (白粥) and has relatively high vitamin and mineral contents. Some nutrients such as leucine and glutamic acid, which are contained in the millet, are also known to help alleviate these symptoms. Whereas there have been studies on the efficacy and types of diet during the Joseon Dynasty, studies regarding nutrition characteristics are lacking. This study will demonstrate the superiority of dietary treatments of the Joseon Dynasty and their potential for application to modern nutrition.
A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examination Survey (2010~2012)
Kim, Eun-Kyung ; Park, Yoo-Kyung ; Ju, Se-Young ; Choi, Eun-Ok ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 406~412
DOI : 10.7318/KJFC/2015.30.4.406
The purpose of this study was to analyze average kimchi intake, general characteristics, frequency of daily meal intake, intakes of vegetables and fruits, and nutrient intakes in four serving size groups based on data from the Korea National Health and Nutrition Examination Survey 2010~2012. The results showed an average amount of kimchi intake in subjects of 115.6 g, ranging from 0 g to 605.94 g. For daily meal intake except snacking according to kimchi serving size, all daily meal intakes increased significantly with increasing kimchi serving size (p<0.0001), and tendency of kimchi intake increased with more eating-out. As kimchi serving size increased, total intakes of vegetables and salted vegetables increased significantly (p<0.0001). However, unsalted vegetables intake did not show significant difference. Intake of fruits also increased with increasing kimchi serving size. As the serving size of kimchi increased, intakes of energy, carbohydrates, protein, fat, sodium, and potassium increased significantly (p<0.0001). For intake of sodium, intakes of all groups exceeded 2,000 mg, which is the recommended level for Koreans. Moreover, the fourth serving size group consumed three times (6,546.35 mg) more sodium than the recommended level.
Study on Preferences for Food-related Activity Experience based on Novelty-Seeking in Tourism
Lee, In-Ok ; Kim, Tae-Hee ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 413~421
DOI : 10.7318/KJFC/2015.30.4.413
A travel destination offers a form of novelty to the traveler since it can provide experiences that are not of the everyday variety. Therefore, a search for novelty is important as a motivation factor when planning leisure trips and vacation activities and to identify travel market segments. This study aimed to examine the differences in demographic characteristics, travel style, and preferred food-related activities in accordance with the level of tourists` novelty seeking. This study investigated potential tourists using a self-administered questionnaire survey, which resulted in 300 usable questionnaires. The respondents of this study were classified into two groups according to their level of novelty seeking: Active novelty-seeking group and Passive novelty-seeking group. These two groups were significantly different with respect to demographic characteristics, travel style, and preference of food-related-activity experience. The results show that the Active novelty-seeking group tended to have a higher proportion of females and specialized jobs, a higher level of monthly income and education, more frequent travel, and preference for food-related activity experience than other groups. The result of this study will be helpful for the tourist industry, which needs to develop culinary and food-related experience tour programs and travel market segments.
Comparative Study on Dietary Life of Southeast Asian Workers Living in South Korea
Lee, Eun Jung ; Lee, Kyung-Ran ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 422~431
DOI : 10.7318/KJFC/2015.30.4.422
This study analyzed the dietary status of Southeast Asian workers living in South Korea in order to provide basic data to develop a program that allows workers to map desirable eating habits while living in Korea. Questionnaires were completed by 251 Southeast East Asian workers living in South Korea. From our study, we found that respondents ate three meals a day, and Vietnamese had less regular meal times than others. Thai, Cambodian, and Myanmar workers ate snacks several times a day, as they did in their own countries. For adapting Korean food, Vietnamese and Cambodian workers had difficulties due to spicy and salty flavors while Thai and Myanmar works had difficulties due to unfamiliar ingredients and cooking method. Thai workers were the fastest to adapt to Korean food, and the Thai ratio of eating homeland food daily was highest. Male respondents ate more often than women. Workers had access to cooking facilities in their house and usually ate more homeland food than workers that did not have access to cooking facilities. By providing understanding of dietary patterns of Southeast Asian workers, these results can be used as basic data to develop a program for Korean food adaptation.
College Students` Perception toward Nutrition Information at University Dining Services
Ham, Sunny ; Jeong, Jinyi ; Kim, Seongjin ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 432~438
DOI : 10.7318/KJFC/2015.30.4.432
The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children`s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students` perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students` recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students` motivation for knowing nutrition information of university dining services included health and value interests. Students` knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.
A Study on the Network Quotient of Employees in Deluxe Hotel according to Demographic Characteristics
Jung, Hyo Sun ; Yoon, Hye Hyun ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 439~446
DOI : 10.7318/KJFC/2015.30.4.439
This study considered network quotient (NQ) of deluxe hotel employees and schematized characteristic attributes of being selected by employees with image through correspondence analysis in terms of cognition degree. Self-administrated questionnaires were completed by employees (292 samples) and data were analysed by frequency, t-test, one-way ANOVA, reliability and correspondence analysis. First, the hotel employees indicated the high average value in "participating in special education or seminar for improving ability (
). Second, as a result of analyzing difference according to gender, the average value in men was higher than in women. It was indicated that the higher age and career lead to a rise even in the average value of relationship index. Third, in consequence of carrying out correspondence analysis in order to prepare image map according to cognition level on relationship index in hotel employees, the measurement item that is placed in the closest distance to the response as saying of not so very was the response as saying of "having a lunch (dinner) engagement twice or three times a week." On the other hand, the response as saying of "tending to have many acquaintances compared to coworkers" was schematized in the close distance to the response as saying of very so.
A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners
Cho, Wookyoun ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 447~456
DOI : 10.7318/KJFC/2015.30.4.447
The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males` percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males` average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.
Quality Characteristics of Cookies Containing Beetroot Powder
Park, Ki-Bong ; Kim, Ji-Eung ; Park, Ji-Yang ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 457~462
DOI : 10.7318/KJFC/2015.30.4.457
The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.
Physicochemical Characteristics of the Organically Grown Blueberry
Chang, Min-Sun ; Lee, Ae-Rang ; Jeong, Moon-Cheol ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 463~467
DOI : 10.7318/KJFC/2015.30.4.463
As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.
Effects of Lycii fructus Water Extracts of Serum Enzymes Activities on Renin and Aldosterone Hormone in Aluminum Fed Rats
Han, Sung Hee ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 468~474
DOI : 10.7318/KJFC/2015.30.4.468
This study was designed to investigate the effects of Korean Lycii fructus water extract in Al (Aluminum) administered rats. Forty-eight male Sprague-Dawley rats were divided into six groups: Control group, water extract group with 3% Lycii fructus, 1000 and 2000 ppm of Al groups, and 1000 and 2000 ppm of Al with 3% Lycii fructus water extract group. The Al content of rat tissue in the Al administered group was lower than that in rat tissue in the Al with 3% Lycii fructus water extract group. Plasma levels of renin and aldosterone activity was higher in the Al administration group, compared with the 3% Lycii fructus water extract group and Al administered group. Aspartate amino transaminase and alanine amino transaminase activities were elevated in the Al administered group and lower in the 3% Lycii fructus water extract group. Lactate dehydrogenase was lower in the 3% Lycii fructus water extract Al group than in the Al group. Choline acetyltransferase was higher in the 3% Lycii fructus water extract Al group than in the Al group.
Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni
Chun, Ji-Min ; Bae, Ji-Hyun ;
Journal of the Korean Society of Food Culture, volume 30, issue 4, 2015, Pages 475~480
DOI : 10.7318/KJFC/2015.30.4.475
Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation, and the viable cell number in fermented extracts after refrigeration for 2 weeks was
. The antimicrobial activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than 25,000 ppm showed antimicrobial activity.