간행물

한국식생활문화학회> 한국식생활문화학회지

한국식생활문화학회지 update

Journal of The Korean Society of Dietary Culture

  • : 한국식생활문화학회
  • : 자연과학분야  >  가정
  • : KCI등재
  • :
  • : 연속간행물
  • : 격월
  • : 1225-7060
  • : 2288-7148
  • :

수록정보
수록범위 : 1권1호(1986)~32권6호(2017) |수록논문 수 : 2,012
한국식생활문화학회지
32권6호(2017년 12월) 수록논문
최근 권호 논문
| | | |

다운로드

(기관인증 필요)

초록보기

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

KCI등재

2베트남 현지인들의 한식에 대한 인지도, 이미지, 선호도, 선택속성, 만족도 및 재이용 의도

저자 : 이미옥 ( Mi Ock Lee )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 476-486 (11 pages)

다운로드

(기관인증 필요)

초록보기

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having “a good reputation” and a high possibility for “globalization” were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in “because it is 'colorful', 'prepared sincerely', 'plated neatly', 'fresh' and 'comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

KCI등재

3일제강점기 라디오 요리프로그램의 특성과 내용

저자 : 이규진 ( Kyou-jin Lee )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 487-497 (11 pages)

다운로드

(기관인증 필요)

초록보기

This study was conducted to examine the 2nd broadcasting cooking program of Gyeongseong Radio from April 26th 1933, when the 2nd broadcasting for Koreans started, to December 1941. From its opening date, there were continuously regular cooking programs such as 'Recipes' and introducing 'Japchae'. Analysis of names broadcasted in cooking programs included a total of 452 foods (328 types); specifically, 332 Korean foods, 71 Western foods, 24 Japanese foods, 18 Chinese foods, and seven other foods. Korean foods included 35 staple foods, 223 side dishes, 64 deserts, and 11 sauces. Western foods included seven soups, 25 main dishes, and 25 deserts. Main dishes included many deep-fried dishes, while diverse types of desserts were also introduced. In the case of Japanese food, there were many foods combined with Western food. Chinese food included many types of dumplings and fried rice, as well as many dishes using pork. Among people broadcasting cooking programs, there were 11 whose names were shown in the schedule, all of whom were recognized as the best cooking specialists and educators of the time.

KCI등재

4한글 종가 조리서로 추측되는「봉접요람」의 의미와 내용

저자 : 한복려 ( Bok-ryo Han ) , 정혜경 ( Hae-kyung Chung ) , 정라나 ( Lana Chung ) , 이소영 ( So-young Lee )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 498-512 (15 pages)

다운로드

(기관인증 필요)

초록보기

The aim of this study was to introduce the foods recorded in「Bongjeopyoram」, a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of「Bongjeopyoram」 showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages.「Bongjeopyoram」 was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesa-jeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

KCI등재

5지속가능경영을 위한 학교급식 영양사의 지식, 태도, 실천 가이드라인 콘텐츠 개발

저자 : 이나영 ( Na-young Yi )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 513-526 (14 pages)

다운로드

(기관인증 필요)

초록보기

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management

KCI등재

6국내 파인 다이닝 레스토랑 고객의 이용 특성 질적 분석

저자 : 도현욱 ( Hyun-wook Do )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 527-533 (7 pages)

다운로드

(기관인증 필요)

초록보기

The purpose of this study was to investigate on the characteristics of the use of a fine dining restaurant using NVivo 11 qualitative analysis. As a result, customers using the fine dining restaurant were aware that the fine dining restaurant was a special and expensive restaurant, serving a variety of food with luxurious food, service and ingredients. The result of motivation for using the fine dining restaurant was food, specialty, atmosphere, luxury, service. Basically, it is natural to visit restaurant to eat, but it is special in using fine dining restaurant, we were able to find that it was to visit, to eat atmosphere and luxurious service and delicious food. The results of using the benefits of using a fine dinning restaurant show that the benefits of food, dining atmosphere, specialty, service, variety, and meals are high, specialty, service, variety of meals, price, delicious, newness, and timely benefits. The result of customers' use loss when using the fine dining restaurant shows the loss of food, specialty, service, price, atmosphere, variety, and luxurious. In this regard, it is estimated that customers often see losses as a result of lower than expected customers when using fine dinning restaurants. Therefore, it is thought that this research will help the establishment of differentiated marketing information for the restaurant company through continuous research on the fine dining restaurant which is recognized by the users.

KCI등재

7요양병원 치매노인의 급식 만족도와 식품의 종류 및 조리법에 따른 선호도 조사

저자 : 배미애 ( Mi Ae Bae ) , 김민지 ( Min Ji Kim ) , 장경자 ( Kyung Ja Chang )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 534-548 (15 pages)

다운로드

(기관인증 필요)

초록보기

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

KCI등재

8커피전문점의 브랜드 속성과 가격공정성이 구매행동에 미치는 영향 -A 커피전문점을 대상으로-

저자 : 최미선 ( Mi Sun Choi ) , 정주희 ( Ju Hee Jung ) , 김예영 ( Ye Young Kim )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 549-557 (9 pages)

다운로드

(기관인증 필요)

초록보기

As many companies are performing brand management as a marketing strategy to establish long-term relationships with their customers, consumers decide the actual purchasing behavior by understanding the brand attributes of the relevant company based on an evaluation standard of the products. This paper provides the basic data for improving the competitiveness of the coffee shop market continuously, and analyzes the influential relationships between each variable by limiting the brand attributes of the coffee shop and the price fairness factor that would be expected to affect the consumers' purchasing behavior as the cause variables. The results showed that the-out of brand attribute factors of the coffee shop, the brand awareness and perceived quality had significant effects on the price fairness while the influence of the shop image on the price fairness was not verified. In addition, all the brand awareness, shop image, and perceived quality had significant effects on the purchasing behavior while the statistical significance between price fairness and purchasing behavior was verified. The rationality of the price presented by the coffee shop could be judged depending on the quality perceived by the consumers. Similarly, once consumers classified the propriety of price and then perceived that a suitable price had been set up regarding the quality and service provided by the coffee shop, it was highly possible for them to include it in their actual purchasing behavior, despite the higher price than other brands'. Further research on the psychological variables affecting the purchasing behavior by securing more diverse consumers to understand their purchasing behavior for a wide range of research subjects and the generalization of research results, will provide useful data for establishing marketing measures necessary to form strong relationships between consumers and brand in the currently-saturated coffee shop market.

KCI등재

9뽕잎 분말을 첨가한 쿠키의 품질특성

저자 : 박인덕 ( In-duck Park )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 558-565 (8 pages)

다운로드

(기관인증 필요)

초록보기

This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter's color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

KCI등재

10재래간장으로부터 분리한 Bacillus subtilis를 이용하여 제조한 렌틸콩 청국장의 개발

저자 : 이연정 ( Yeon Jeong Lee ) , 김나영 ( Na Young Kim ) , 김업식 ( Up Sik Kim ) , 한명주 ( Myung Joo Han )

발행기관 : 한국식생활문화학회 간행물 : 한국식생활문화학회지 32권 6호 발행 연도 : 2017 페이지 : pp. 566-575 (10 pages)

다운로드

(기관인증 필요)

초록보기

This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.

12
권호별 보기
가장 많이 인용된 논문

(자료제공: 네이버학술정보)

가장 많이 인용된 논문
| | | |
1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

(2006)홍길동 외 1명심리학41회 피인용

다운로드

2미국의 비트코인 규제

(2006)홍길동심리학41회 피인용

다운로드

가장 많이 참고한 논문

(자료제공: 네이버학술정보)

가장 많이 참고한 논문

다운로드

2미국의 비트코인 규제

(2006)홍길동41회 피인용

다운로드

해당 간행물 관심 구독기관

안동대학교 경북대학교 농촌진흥청 전주대학교 삼육대학교
 6
 2
 1
 1
 1
  • 1 안동대학교 (6건)
  • 2 경북대학교 (2건)
  • 3 농촌진흥청 (1건)
  • 4 전주대학교 (1건)
  • 5 삼육대학교 (1건)
  • 6 대상(주) (1건)
  • 7 순천향대학교 (1건)
  • 8 조선대학교 (1건)
  • 9 경희대학교 (1건)
  • 10 부경대학교 (1건)

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기