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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 8, Issue 4 - Dec 1993
Volume 8, Issue 3 - Sep 1993
Volume 8, Issue 2 - Jun 1993
Volume 8, Issue 1 - Mar 1993
Selecting the target year
Evaluation of Menu Management and Nutrition Supply in Industrial Foodservice by Food Cost
Park, Myung-Hee ; Choi, Bong-Soon ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 91~101
Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.
Needs Assessment: Nutrition Education & Training Program for Day Care Children
Yang, Il-Sun ; Kwak, Tong-Kyung ; Han, Kyung-Soo ; Kim, Eun-Kyung ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 103~116
The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care children. Nutrition achievement test developed by American National Dairy Council and Iowa state University was modified and used for measuring the level of basic knowledge of food and nutrition for day care children. The results of this study can be summarized as follows 1. Over 70% of mothers indicated their children had a certain degree of food behavior and feeding problems in terms of unbalanced food habit, irregular meal period. 2. Mean score for the nutrition achievement test for day care children was 9.3. 3. The nutrition achievement test score for children with high socio-economic status was significantly higher than those of children with middle and lower group. 4. Inspection of the difficulty difference indices showed that over the 50% of the children had more items that were easier in the content of physiological facts than in the food handling and social psychological aspects of foods.
Analysis of Eating Behavior Based on Social Identity
Moon, Soo-Jae ; Kim, Jung-Hyun ; Harrod, Wendy Jean ; McComber, Diane ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 117~123
Food is an expression of social identity. The food we eat identifies us as members of a social group, distinguishes us from other groups, and binds us together through a process of self-categorization and social identification. This research extends the theory of collectivism versus individualism as basic dimensions of culture and personality to research on food and identity. We tested 2 hypotheses among 402 university students in Korea and the U.S. 1) Americans assume relatively individualistic orientation while Koreans relatively collectivistic in orientation. 2) Koreans and Americans differ in their orientation toward food, with Americans assuming an individualistic orientation and Koreans assuming a collectivistic approach. The level of collectivism versus individualism was measured by using Hui's INCOL Scale. We initially hypothesized that the Americans would be strongly individualistic and Koreans strongly collectivistic, however our results did not prove this. The two groups showed collectivistic social identity with the Americans being a bit more collectivistic, so little support was found. In order to test the second hypothesis, we devised a new set of questions based on a idea by Hui and Fischer. It was found that this hypothesis was strongly supported. In conclusion, it is difficult to find overall differences in collectivism versus individualism between the two groups. But in the area of attitude toward food, we found clear differences. For Koreans, food is an expression of collectivistic identity, whereas Americans assume a more individualistic approach.
Development of Nutrition Education Program that Promotes Eating Behavior of Preschool Children -Especially Focused on Being Familiar with Vegetable-
Yang, Il-Sun ; Kim, Eun-Kyung ; Bai, Young-Hee ; Lee, So-Jung ; Ahn, Hyo-Jin ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 125~137
The purpose of this study was to develop nutrition education program that promotes eating behavior of preschool children. 118 parents of preschool children were surveyed to understand of children's food preferences and prejudices. The preference for vegetable showed the lowest score(2.345) and fruit was the favorite food(4.11). These results imply the consequence of teaching balanced diet with emphasizing vegetables for preschoolers. Thus, nutrition education program including teaching material were developed to provide the preschoolers with cognitive, affective, and psychomotor activities in order them to the familiar with vegetables. The program were consisted of following five parts: 1. Read-A-Story includes six stories with follow-up activities. 2. Grow-A-Plant gives instructions for growing vegetables. 3. Play-A-Game stimulates children's imagination and learning. 4. Take-A-Trip suggests places to visit that grow, sell, and prepare vegetables. 5. Eat-A-Treat presents easy ways to prepare and enjoy vegetables. Twenty one-Standardized recipes for vegetable dishes were also developed for preschooler's luncheon and snack in daycare center.
Study on Korean Ancient Dietary Culture through Japanese Sacrificial Offerings -Danjanjinja Kakitsisai(2)-
Kim, Chon-Ho ; Kaneko, Kentaro ; Sumino, Takeshi ; Kaneda, Takashi ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 139~146
The predeccessor of Danjanjinja was Myorak temple which is built in the 7th century. At that age, the Buddhist culture of Japan had highly prospected by transmitting Buddhism to Japan from Han peninsular On the other hand, the private god of Fujiwara family in Danjanjinja is Uchigami which is one of typical Japanese popular belief like Dangshin of Korean's. Through these historical background, it could by presumed that the Kakitsisai might be the original form of Korean Buddhist sacrificial offerings from ancient age. So this study on Kakitsisai what had handed down from generation to generation about for 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. 1. Kakitsisai performed high filling method in the sacrificial offerings like Kasuga, Horyuji and Korea. 2. The patterns and colors of high filling offerings are various in Korea and Japan. 3. They used unpolished rice by ancient rice, and called red and black one. We can guess both of countries ate unpolished rice at that age. 4. They used many kind of ancient wild fruits and vegetables. We could recognize what the ancients had eaten the foods.
Analysis of Isothiocyanates in Dolsan Leaf Mustard(Brassica juncea)
Cho, Young-Sook ; Park, Seok-Kyu ; Chun, Soon-Sil ; Park, Jeong-Ro ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 147~151
The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and
isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and
isothiocyanates were present more in leaf than leaf stalk.
Contents of Carotenoids and Chlorophylls in Dolsan Leaf Mustard(Brassica juncea)
Cho, Young-Sook ; Ha, Bong-Seuk ; Park, Seok-Kyu ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 153~157
To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, the contents of carotenoids and chlorophylls of Dolsan Leaf Mustard(DLM) were investigated. Total carotenoid content of DLM was 4.75 mg%, and the compositions were
, lutein(13.07%), lutein epoxide(3.93%). The contents of chlorophyll a and b were 4.1 and 1.5 mg%, and leaf was 7.4- and 8.1-fold, respectively, higher than leaf stalk. The ratios of chlorophyll a/b in leaf (2.7:1) and leaf stalk(3.0:1) were similar to those of other vegetables.
조선시대 후기의 조리서인 "음식법"의 해설 II
Yun, Seo-Seok ; Jo, Hu-Jong ;
Journal of the Korean Society of Food Culture, volume 8, issue 2, 1993, Pages 159~165