Importance and Satisfaction with Korean Food for Foreigners Living in Busan with regard to Nationality 부산 거주 외국인의 국적별 한식에 관한 중요도와 만족도
김현숙 Hyun Sook Kim , 류은순 Eun Soon Lyu
28(2) 89-96, 2012
Title
Importance and Satisfaction with Korean Food for Foreigners Living in Busan with regard to Nationality 부산 거주 외국인의 국적별 한식에 관한 중요도와 만족도
김현숙 Hyun Sook Kim , 류은순 Eun Soon Lyu
DOI:
Abstract
The purpose of this study was to evaluate the importance and satisfaction with Korean food for foreigners living in Busan with consideration for nationalities, for the sake of improving satisfaction with Korean food. The research was performed using questionnaires and conducted from August 14 to September 30, 2011 for 376 foreigners in Busan. Total mean scores for the importance (4.01/5.00) and satisfaction (3.59/5.00) of Korean food attributes were significantly different (p<0.01). The gaps of the importance score and satisfaction score were -0.91 for cleanliness of food, -0.74 for taste, -0.70 for quality, and -0.68 for smell. Mean scores of satisfaction for Americans and Europeans (3.69) and Southeast Asians (3.78) were significantly (p<0.01) higher than those of Japanese (3.44) and Chinese (3.43) descent. Notably high importance and low satisfaction attributes of Korean food broken down by nationality were cleanliness for Americans/Europeans; quality and cleanliness for Japanese; texture and price for Chinese; and taste, smell, and price for Southeast Asians. Attributes rated with high importance and satisfaction were health benefits, nutrition, and quality for Americans/Europeans, Chinese, and Southeast Asians; taste and price for Americans/Europeans and Japanese; and cleanliness for Chinese and Southeast Asians.
Key Words
foreigner, nationalities, importance, satisfaction, Korean food attributes
Effect of Job Stress on Job Burnout of Nutrition Teachers and Dietitians in School Foodservice 학교급식 영양(교)사의 직무스트레스가 직무소진에 미치는 영향
최은영 Eun Young Choi , 김현아 Hyun Ah Kim
28(2) 97-110, 2012
Title
Effect of Job Stress on Job Burnout of Nutrition Teachers and Dietitians in School Foodservice 학교급식 영양(교)사의 직무스트레스가 직무소진에 미치는 영향
최은영 Eun Young Choi , 김현아 Hyun Ah Kim
DOI:
Abstract
The purposes of this study were to examine the levels of job stress and job burnout perceived by nutrition teachers and dietitians in school foodservice in Gyeongsangnam province and to analyze job stress factors affecting job burnout. A total of 270 questionnaires were distributed from December 10 to 29, 2010 and 252 were returned (response rate : 93.3%). A total of 245 were used in the final analysis (usage rate : 90.7%), excluding seven improper questionnaires. The results of this study were as follows : 100% of the respondents were women, and their mean age was 38. 60% were nutrition teachers and 40% were dietitians. The level of job stress and job burnout of the respondents were 2.89 points (on a 5-point Likert scale) and 3.70 (on a 7-point Likert scale), respectively. In regard to job stress factors, job demand (3.97) recorded the highest scores, followed by organizational system (2.99), lack of reward (2.85), interpersonal conflict (2.69), job insecurity (2.63), organizational climate (2.63), and insufficient job control (2.45) in that order. Exhaustion burnout (4.60) recorded the highest points among job burnout factors, followed by cynicism (3.46), and professional efficacy (3.04) in that order. Job stress factors affecting job burnout were organizational system (p<.001), job insecurity (p<.001), lack of reward (p<.001), and organizational climate (p<.01). In conclusion, it is necessary to provide human resources management strategies to lower job demand and workload in order to reduce job stress and job burnout for dietitians and nutrition teachers in school foodservice.
Key Words
job stress, job burnout, nutrition teacher, dietitian, school foodservice
Quality Characteristics of Topokki dduk With Respect to Added Whole Soybean Curd (Chun-Tofu) by Different Storage Time 전두부를 첨가하여 제조한 떡볶이용 떡의 저장시간에 따른 품질특성
이준경 Joon Kyoung Lee , 정지혜 Jie Hye Jeong , 임재각 Jae Kag Lim
28(2) 111-121, 2012
Title
Quality Characteristics of Topokki dduk With Respect to Added Whole Soybean Curd (Chun-Tofu) by Different Storage Time 전두부를 첨가하여 제조한 떡볶이용 떡의 저장시간에 따른 품질특성
이준경 Joon Kyoung Lee , 정지혜 Jie Hye Jeong , 임재각 Jae Kag Lim
DOI:
Abstract
The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.
Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder 울금 분말 첨가가 매작과의 품질특성 및 항산화에 미치는 영향
최수남 Soo Nam Choi , 윤수봉 Soo Bong Youn , 유승석 Seung Seok Yoo
28(2) 123-131, 2012
Title
Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder 울금 분말 첨가가 매작과의 품질특성 및 항산화에 미치는 영향
최수남 Soo Nam Choi , 윤수봉 Soo Bong Youn , 유승석 Seung Seok Yoo
DOI:
Abstract
This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content . The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.
Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and Beef Using Response Surface Methodology
Ji Won Yang , Sung Soo Kim , Sang Yoon Choi , Il Sook Choi , Young Sun Lee
28(2) 133-141, 2012
Title
Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and Beef Using Response Surface Methodology
Ji Won Yang , Sung Soo Kim , Sang Yoon Choi , Il Sook Choi , Young Sun Lee
DOI:
Abstract
Kochujang is a fermented paste originated from in and Kochujang sauce is a nutritionally and functionally improved version of Kochujang with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of Kochujang sauce was investigated using central composite design and response surface methodology. The amount of beef ( X1) and the amount of tonic herbal extract ( X2) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity ( Y1) and the overall acceptability ( Y2) of the sauce. The optimal conditions for the independent variables were X1= 9.7% and X2= 14.1%. In addition, the predicted values of the multiple response optimal conditions were Y1= 331000 (cP) and Y2= 7.1 (points), and the actual experimental values were Y1= 3316667 (cP) and Y2= 7 (points).
재배 두메부추로부터 추출한 정유의 휘발성 성분 분석 재배 두메부추로부터 추출한 정유의 휘발성 성분 분석
오미 Mi Oh , 배선영 Seon Young Bae , 정미숙 Mi Sook Chung
28(2) 143-148, 2012
Title
재배 두메부추로부터 추출한 정유의 휘발성 성분 분석 재배 두메부추로부터 추출한 정유의 휘발성 성분 분석
오미 Mi Oh , 배선영 Seon Young Bae , 정미숙 Mi Sook Chung
DOI:
Abstract
Dumebuchu ( Allium senescens L. var. senescens) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from dumebuchu. The essential oils of dumebuchu were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from dumebuchu. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.
Key Words
Allium senescens L. var. senescens, dumebuchu, essential oils, hydrodistillation, sulfur-containing compounds
서울 지역 중학생들의 식중독 예방의도에 따른 식품안전 인식 및 태도 차이 서울 지역 중학생들의 식중독 예방의도에 따른 식품안전 인식 및 태도 차이
윤은주 Eun Ju Yoon , 서선희 Sun Hee Seo
28(2) 149-158, 2012
Title
서울 지역 중학생들의 식중독 예방의도에 따른 식품안전 인식 및 태도 차이 서울 지역 중학생들의 식중독 예방의도에 따른 식품안전 인식 및 태도 차이
윤은주 Eun Ju Yoon , 서선희 Sun Hee Seo
DOI:
Abstract
The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer`s right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.
Key Words
food safety, perception, attitude, cluster analysis, food safety training and education
저장기간에 따른 땅두릅 잎김치의 화학적 특성 변화 저장기간에 따른 땅두릅 잎김치의 화학적 특성 변화
신동선 Dong Sun Shin , 김명희 Myung Hee Kim , 한귀정 Gwi Jung Han
28(2) 159-165, 2012
Title
저장기간에 따른 땅두릅 잎김치의 화학적 특성 변화 저장기간에 따른 땅두릅 잎김치의 화학적 특성 변화
신동선 Dong Sun Shin , 김명희 Myung Hee Kim , 한귀정 Gwi Jung Han
DOI:
Abstract
In this study, the chemical characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chlorophyll in the AcK Leaf-kimchi preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the AcK Leaf-kimchi preserved products, dietary fiber decreased with the storage period, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27～5.56%). Total chlorophyll decreased after the 1st month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the storage period.
홍고추를 첨가한 김치의 숙성 중 품질특성 변화 홍고추를 첨가한 김치의 숙성 중 품질특성 변화
황인국 In Guk Hwang , 김하윤 Ha Yun Kim , 황영 Young Hwang , 정헌상 Heon Sang Jeong , 이준수 Jun Soo Lee , 김혜영 Hae Young Kim , 유선미 Seon Mi Yoo
28(2) 167-174, 2012
Title
홍고추를 첨가한 김치의 숙성 중 품질특성 변화 홍고추를 첨가한 김치의 숙성 중 품질특성 변화
황인국 In Guk Hwang , 김하윤 Ha Yun Kim , 황영 Young Hwang , 정헌상 Heon Sang Jeong , 이준수 Jun Soo Lee , 김혜영 Hae Young Kim , 유선미 Seon Mi Yoo
DOI:
Abstract
In this study, the changes in the quality characteristics of Kimchi added with fresh red pepper ( Capsicum annuum L.) was investigated during 5 months of fermentation at 2℃. The moisture content of Kimchi increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of Kimchi containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of Kimchi containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the Kimchi containing the fresh red pepper and the control in the sensory evaluation.
Key Words
fresh red pepper, Kimchi, fermentation, quality characteristics
머루 과피와 종자 추출물의 식품 위해성 세균에 대한 항균성 및 인체 암세포주에 대한 cytotoxicity 분석 머루 과피와 종자 추출물의 식품 위해성 세균에 대한 항균성 및 인체 암세포주에 대한 cytotoxicity 분석
원지혜 Ji Hye Won , 김미라 Mee Ra Kim
28(2) 175-182, 2012
Title
머루 과피와 종자 추출물의 식품 위해성 세균에 대한 항균성 및 인체 암세포주에 대한 cytotoxicity 분석 머루 과피와 종자 추출물의 식품 위해성 세균에 대한 항균성 및 인체 암세포주에 대한 cytotoxicity 분석
원지혜 Ji Hye Won , 김미라 Mee Ra Kim
DOI:
Abstract
In this study, antibacterial activity and cytotoxicity of the extracts from pericarp and seed of Vitis coignetiea, which were extracted with 0.1% HCl-60% ethanol, were analyzed. The antibacterial activity of the extracts was determined by paper disc diffusion method against food spoilage and food-borne pathogens. The pericarp extract showed high antibacterial activity against Bacillus cereus, Escherichia coli O157:H7, and Pseudomonas aeruginosa, and the seed extract represented the high antibacterial activity against B. cereus, E. coli O157:H7, and Staphylococcus aureus. The cytotoxicity of the Vitis coignetiea extract against human cancer cells was determined using the MTT assay and SRB assay. The pericarp extract represented strong growth-inhibition activity against G361 and Hep3B cells and the seed extract greatly inhibited the growth of HeLa and G361 cells in the MTT assay. In addition, the pericarp extract displayed a high inhibition activity against the growth of AGS cells and the seed extract greatly inhibited the growth of HeLa, Hep3B, and MCF7 cells in the SRB assay. Especially, the cytotoxicities of the seed extract against HeLa were significantly higher than those of the extract against other cancer cells at all test concentrations. This study demonstrates that the extract from pericarp and seed of Vitis coignetiea possess high antibacterial activity and cytotoxicity.
초등학교 교사의 식생활교육 실시를 위한 교육 요구도 조사 초등학교 교사의 식생활교육 실시를 위한 교육 요구도 조사
김주영 Joo Young Kim , 심기현 Ki Hyeon Sim
28(2) 183-193, 2012
Title
초등학교 교사의 식생활교육 실시를 위한 교육 요구도 조사 초등학교 교사의 식생활교육 실시를 위한 교육 요구도 조사
김주영 Joo Young Kim , 심기현 Ki Hyeon Sim
DOI:
Abstract
In this study, data was collected on the dietary life education at elementary schools according to the Food Education Support Act using elementary school teachers as subjects. A survey was conducted on 258 elementary school teachers at seven elementary schools located in Seoul, Gyeonggi, and Daegu, Korea from April 14-17, 2010. Most teachers reported that dietary life education was very much needed. The appropriate individuals to teach dietary life education were nutrition teachers, charge teachers, and dietary life education tutors, in that order. The most appropriate time to conduct dietary life education was during dietary life-related subject hours, dietary life education hours, food service hours, and discretionary and extracurricular activities, in that order. The most effective materials and methods used for dietary life education were projection materials and dietary life-related special lectures. Efficient dietary life education methods can be used to develop dietary life education programs. Based on these results, elementary school teachers recognize that dietary life education is very much needed and believe that it would be desirable to conduct dietary life education using nutrition teachers in cooperation with other related teachers.
Key Words
dietary Life education, elementary school teacher
토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성 토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성
나유리 Yu Ri Na , 주나미 Na Mi Joo
28(2) 195-206, 2012
Title
토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성 토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성
나유리 Yu Ri Na , 주나미 Na Mi Joo
DOI:
Abstract
The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.
서해정 Hae Jung Seo , 한서영 Seo Young Han , 최혜선 Hyesun Choi , 한귀정 Gwijung Han , 박혜영 Hye Young Park
28(2) 207-214, 2012
Title
포장재에 따른 양배추 김치의 품질특성 포장재에 따른 양배추 김치의 품질특성
서해정 Hae Jung Seo , 한서영 Seo Young Han , 최혜선 Hyesun Choi , 한귀정 Gwijung Han , 박혜영 Hye Young Park
DOI:
Abstract
In this study, cabbage ( Brassica oleracea var. capitata) Kimchi was made packed into four kinds of packaging materials, PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, such as lactic acid bacteria counts, salinity, sugar contents, pH, total acidity, electron donating ability were examine as well as their effects on the sensory qualities after storage at a temperature of 4℃. The pH change ranged from pH 6.24 to 6.43 shortly after manufacture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change significantly during the storage period, and the sugar content generally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi stored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi. In addition, the Kimchi stored in the OPP/AL/PE film for 14 days showed the high score of 6.70 and 6.60 in overall preference. Therefore, the results of this study provide basic knowledge on the fermentation level and packaging material`s condition for commercialization of small packed cabbage Kimchi. Henceforth, industrialization must include a variety of studies under these conditions to increase the merchantability.
