경북지역 초·중·고·대학생의 채소류 섭취태도와 향신채소 기호도 비교

이윤경(Yun Kyeong Lee),김영남(Young Nam Kim) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.3

The purpose of this study was to provide the preliminary data for dietary education to increase students`` vegetables intake. Methods: The attitude of vegetables consumption (5-Likert scale), preference score (7- Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0). Results: About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary 2nd and 5th, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school 2nd showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient. Conclusions: Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect. Korean J Community Nutr 19(3): 223~230, 2014

만성질병 예방 측면에서 본 30세 이상 한국 성인의 과일과 채소 섭취 평가 : 2005년 국민건강영양조사 자료를 이용하여

권정현(Kwon Jung Hyun),심재은(Shim Jae Eun),박민경(Park Min Kyung),백희영(Paik Hee Young) 韓國營養學會 2009 Journal of Nutrition and Health Vol.42 No.2

Korean diet is high in plant foods but also high in salted vegetables. World Cancer Research Fund (WCRF) recommends consumption of fruits and vegetables excluding salted vegetables for prevention cancer. This study aimed to analyze relations between intakes of salted and non-salted vegetables and socioeconomic factors, providing a data for targeted groups in promotion of fruits and vegetables consumption. Dietary and socioeconomic status data of the 5,400 subjects over 30 years of age from the 2005 Korea National Health and Nutrition Examination Survey (KNHANESⅢ) were used. Dietary intake data from KNHANESⅢ was obtained by one day 24-hour recall method. Mean daily intakes of salted vegetables, non-salted vegetables and fruits of subjects were 151 g, 237 g, and 71 g respectively. Mean daily intake of salted vegetables was significantly higher in men than women for daily amount (173 g vs. 133 g) as well as percentage of total food intake (9.9% vs. 9.6%). Subjects living in rural area consumed more salted vegetables. Salted vegetables as percent of total food were lower in subjects with higher education levels (p < 0.001). Intakes of non-salted vegetables were significantly affected by age and gender. Intake levels of fruit were significantly higher in younger groups, in females, and subjects with higher income and education levels (p < 0.05). Average intake of fruits and nonsalted vegetables was 307 g, lower than WCRF recommended level of 400 g for personal guideline. Intake of salted vegetables was positively correlated with sodium intake (Pearson’s correlation coefficient, r = 0.43) but less so with potassium (r = 0.16) and other micronutrients intake (r < 0.1). On the other hand, non-salted vegetables had higher correlations with potassium (r = 0.45), carotene (r = 0.38), vitamin A (r = 0.37), iron (r = 0.34) and low for sodium (r = 0.13). Fruits intake was highly correlated with vitamin C intake (r = 0.46). Proportion of subjects satisfying WCRF personal guideline of fruits and non-salted vegetables was 25.7%. Results of this study indicate that intake of salted vegetable is considerably high among Koreans, and it is highly correlated with sodium intake and less so with other micronutrients.

고려중.후기 채소생산의 발전

위은숙 영남대학교 민족문화연구소 2018 민족문화논총 Vol.69 No.-

As the result of comparing the vegetables that appeared in various literary works such as Dongguklisanggukjib(東國李相國集) and Mogeunjib(牧隱集) since the 12th century, Bangjung Hyangyakmok(方中鄕藥目) of Hyangyak Gugeubbang(鄕藥救急方) of the 13th century, Nogeoldae(老乞大) of the 14th century, and Sangayorok(山家要錄) of the 15th century with Chinese agricultural books such as Jeminyosul(齊民要術), Sasichanyo(四時纂要), and Nongsangjibyo(農桑輯要), most of vegetables of China were also cultivated in Goryeo during the similar period, except some Hunchae vegetables. That is, during Song Dynasty, most of vegetables from America were cultivated, and it was the same situation in late Goryeo. Vegetable types are largely classified into root vegetables, fruit vegetables, green vegetables, and Hunchae vegetables, during late Goryeo, root vegetables and fruit vegetables seemed to be highly regarded, since they could be used in place of food. Among them, taro was highly regarded as famine relief vegetables, and cucumbers consumed the most. It is remarkable that the major ingredients of Kimchi, a representative vegetable storage, were fruit vegetables and root vegetables such as cucumber, radish, eggplant, taro, winter bud, etc. The important point of development of vegetable cultivation method was fertilization, Gujongbeob(區種法), the best intensive method during that period, focused on root vegetables and fruit vegetables. Development of such vegetable cultivation method enabled vegetable cultivation for market sale mainly with the region located in suburban areas or traffic routes. Particularly, it provided an opportunity to the ruling class, who could utilize the by-products such as silkworm droppings and animal manure for fertilization by managing silkworm farming or animal husbandry relatively in a large scale. However, the most important point was, a great contribution to stabilization of peasant management, as kinds of vegetables became various and cultivation method was developed. Accordingly, it was possible to relieve shortage of food by cultivating using small pieces of land or restless cultivation along with staple crops using difference in sowing and growth period of various vegetable crops. 12세기 이후의 동국이상국집과 목은집을 위시한 여러 문집, 13세기 향약구급방의 방중향약목, 14세기 노걸대, 15세기 산가요록에 등장하는 채소를 제민요술, 사시찬요, 농상집요 등 중국농서와 비교한 결과, 일부 훈채류를 제외하고 거의 대부분 동시대의 중국에서 재배되던 채소가 고려에서도 재배된 것으로 파악되었다. 즉 중국에서는 송대에는 아메리카대륙산 채소를 제외하고 거의 재배되었다고 하는데, 고려후기에는 그와 유사한 상황이었다고 할 수 있다. 채소 종류는 크게 근채류, 과채류, 엽채류, 훈채류 등으로 분류할 수 있는데, 고려후기에는 여전히 식량의 대용으로 이용할 수 있었던 근채류와 과채류가 중시되었던 것 같다. 그 중 토란은 구황작물로 인식되어 중시되었고, 오이는 가장 많이 소비되는 채소였던 것 같다. 채소저장법의 대표라 할 수 있는 김치의 주재료로 이용된 것도 오이, 순무와 더불어 가지, 토란, 동아 등 과채류, 근채류인 것도 주목된다. 채소재배술의 발전에서 중요한 것은 시비법인데, 당시 최고의 집약농법이라 할 수 있는 구종법은 근채류와 과채류에 집중되어 있다. 이러한 채소재배법의 발전은 도시근교나 교통로 등에 위치한 지역을 중심으로 시장판매를 위한 채소재배를 가능케 하였다. 특히 양잠이나 축산 등을 상대적으로 규모있게 경영하여 蠶沙나 家畜糞 등 그 부산물을 시비에 이용할 수 있던 지배층에게는 채소생산을 통해 부를 축적할 수 있는 계기를 만들어주기도 하였다. 그러나 무엇보다 중요한 것은 재배채소의 종류가 늘어나고, 재배법이 발전하면서 소농민경영의 안정화에 크게 기여할 수 있었다는 점이다. 자투리땅을 이용하여 재배하거나, 다양한 채소작물의 파종과 생육기간의 차이를 이용하여 주곡작물과 더불어 쉴 틈 없이 재배하여 식량결핍을 면할 수 있게 하였던 것이다.

Tradition and Japanese vegetables: history, locality, geography, and discursive ambiguity

Yuta Uchiyama,Yoshinori Fujihira,Hikaru Matsuoka,Ryo Kohsaka 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.3

Background: Traditional vegetables are produced and consumed throughout Japan. Individual vegetables, including Kyo vegetables and Kaga vegetables, are individually defined with their own criteria for history and quality standards and are registered in their respective regions. Several traditional vegetables are utilized as symbols of regional revitalization. For example, Kaga vegetables are tourist attractions, and Noto vegetables are promoted in the Noto region and were registered under the Globally Important Agricultural Heritage Systems (GIAHS). Methods: We will review the distribution, public standards, and definitions of dento-yasai, traditional Japanese vegetables. Quantitative analysis on the status of the branding of traditional vegetables will be conducted. Results: First, the ambiguity and distribution of traditional vegetables are demonstrated. Next, as a case study, the results of a quantitative analysis of Kaga vegetables and Noto vegetables are provided. Kaga vegetables have their own quality standards and definition, and producers have acknowledged the positive impact of the regional certification, GIAHS, on the amount sold. However, a social conflict has been caused by their standards and definition. On the other hand, Noto vegetables do not have a strict quality standard, and they were registered relatively recently. Because of their comparatively lax standard, producers could not acknowledge the positive impacts of GIAHS certification. Conclusion: Origins of traditional Japanese vegetables and relationships with their regions have innumerable ambiguous points. The results of the analysis of two types of traditional vegetables show that quality standards and definitions strongly influence branding and brand management.

광주지역 유통 채소류의 Bacillus cereus 오염실태 및 독소 특성

조선주,정소향,서유진,김태순,이향희,이민규,서정미,조배식,김중범,Cho, Sun-Ju,Jeong, So-Hyang,Seo, Yu-Jin,Kim, Tae-Sun,Lee, Hyang-Hee,Lee, Min-Gyou,Seo, Jung-Mi,Cho, Bae-Sik,Kim, Joung-Beom 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2

The purpose of this study was to investigate the prevalence, toxin gene profiles, and enterotoxin producing ability of Bacillus cereus isolated from environment-friendly vegetables and good agricultural practices (GAP) vegetables. A total of 49 vegetables including 40 environment-friendly vegetables and 9 GAP vegetables were tested. The Vitek 2 system was used to identify B. cereus and the PCR was used to detect 6 toxin genes, respectively. B. cereus was detected in 34 (69.3%) of 49 vegetables and the prevalence of B. cereus in GAP vegetables (44.4%) was lower than in the environment-friendly vegetables (75.0%). The detection rates of entFM, nheA, hblC, and cytK enterotoxin genes, respectively, among all isolates were 100%, 97.0%, 88.2%, and 73.5%, respectively. All of the isolates had at least one or more enterotoxin gene and 20 isolates (58.8%) had hemolysin BL enterotoxin producing ability. The risk of food poisoning from the environment-friendly vegetables and the GAP vegetables has been shown as constant. Thus, it is necessary to expand the supply of GAP vegetables showing lower B. cereus contamination than the environment-friendly vegetables. The characteristics of the environment-friendly vegetables and the GAP vegetables that must be consumed after cleaning should be disseminated to consumers regarding food poisoning prevention.

韓國의 菜蔬 飮食 文化

조미숙 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things A Garlic and mug had been used fro, the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a trunip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and d beet fro, Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3. The most frequently consumed vegetables were vegetables for seasonings such a garlic or stone-leek and for kimchi such as a Chiness cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(dang-sik) are very popular.

새싹채소 및 쌈채소의 선호도 및 소비실태

전소윤 ( So Yun Jun ),김태훈 ( Tae Hun Kim ),황성헌 ( Sung Heon Hwang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5

The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men (3.75±0.96) than in women (3.64±0.84), whereas the preference for leafy vegetables was higher in women (4.06±0.74) than in men (3.88±0.90). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

초등학교 급식에서 채소류 메뉴의 선호도 및 기호도에 관한 연구

유주연(Yoo, Joo Yeon),김효연(Kim, Hyo Yeon) 한국식공간학회 2012 식공간연구 Vol.7 No.1

The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method and color of favorite vegetables. For the investigation, 292 primary school students in Gyeonggi area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that green vegetables, white vegetables and yellow vegetables were in the order of cucumber, cabbage, Chinese cabbage and spinach; potato, radish, onion and root of Chinese bellflower and sweet potato, sweet pumpkin, bean sprout and carrot, respectively. The preference was three kinds of vegetables that were more delicious rather than frequently eaten at home. The preference analysis for cooking method of vegetables showed that green, white and yellow vegetables were in the order of seasoned vegetables, raw seasoned vegetables and salads; fried food, pan-fried foods and soups/stews; fried food and steamed of foods, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it is certainly necessary to develop menus of vegetables integrating the kind and its cooking methods both students preferred and disliked. This suggests that the use of vegetables and the development of more efficient cooking methods for less preferred vegetables is needed. Furthermore, schools need to develop various nutrition programs for both students and parents. This would improve parents' knowledge in nutrition and enhance the formation of healthy and balanced eating habits for students.

A Study on Awareness and Use of Edible Wild Vegetables in Special Forest Products

Jungran Park,Changjun Kim,Wonhyeon Lim J-INSTITUTE 2023 International Journal of Crisis & Safety Vol.8 No.-

Purpose: Most processed wild vegetable products are dried, aged, and pickled vegetables. Developing processed wild vegetable foods is necessary to create new high-added value. Therefore, in this study, researchers tried to prepare basic data that can be utilized in various food manufacturing fields in the future through a survey of the awareness and use of edible wild vegetables that require the development of processed wild plants. Method: This paper investigated the awareness and use of wild vegetables, targeting adult men and women aged 20 or older residing in Daegu and Gyeongbuk. The survey consisted of questions about the perception, the degree of recognition, and the actual use of wild vegetables. As for the wild vegetable items of the awareness survey, 20 kinds of wild vegetables were selected with high awareness and mainly growing naturally in the Gyeongbuk area. Wild vegetable crops' perception and recognition degree were measured using a 5-point Likert scale. Data analysis was performed using the SPSS 27.0 program. Results: Regarding the degree of recognition of wild vegetables, 'Wild vegetables have a unique scent and taste' was the highest at 4.25. As a result of the knowledge survey for wild vegetable crops, 'Artemisia princeps,' 'Capsella bursa-pastoris,' 'Aralia elata', 'Allium monanthum,' 'Aster scaber', and 'Sedum sarmentosum' showed high awareness in the order. For purchase consideration, the 20s respondents of 61.3% considered 'freshness' the most. For purchase purposes, 'for salads' was the highest at 15.1% in the 30s, and 'for bibimbap' was 42.6% in the 60s and older. Most respondents did not use wild vegetables for 'green juice' and 'decoration.' 'For side dishes' was 70.4% in their 40s, the highest among all age groups(p<0.05). Conclusion: By investigating consumers' use and awareness of wild vegetables, the survey data can be used for distribution and marketing plans for edible wild vegetables, which are special forest products. In addition, the research results on the purchase purpose of wild vegetables, the actual use of wild vegetable products, and the degree of preference provide basic data for developing high-added-value products by using them in various processed foods and menu development.

부산지역 중・고등학생의 채소 섭취에 대한 식습관, 기호도 및 섭취빈도 비교

이경애 한국가정과교육학회 2015 한국가정과교육학회지 Vol.27 No.4

This study aimed to compare the eating habit, preferences, intake frequency, nutrition knowledge, and self efficacy of vegetables between middle and high school students in Busan. Subjects were 550 middle school and 560 high school students. The survey was conducted by questionnaire in May 2015. The results are as follows. About 68% of adolescents in Busan have eaten a variety of vegetables from a child. Less than 50% of them ate all vegetable dishes in school foodservice and ate three kinds of vegetable dishes at home. 40% of them did not like vegetables independent of gender and schools. They have low preferences for vegetables. More than 2/3 of them have rarely eaten green vegetables a month or twice. They have eaten more frequently white than green vegetables. They have eaten frequently yellow vegetables, but seldom purple or black vegetables. Middle school students have eaten more vegetables than high school students. Adolescents in Busan have low nutrition knowledge about vegetables. Middle school students have higher self efficacy of vegetables than high school students. Conclusively, adolescents in Busan have undesirable eating habit, low preference, and low nutrition knowledge of vegetables. Middle school students have more desirable eating habit, higher preference, more frequent intake, and higher self efficacy of vegetables than high school students. Therefore differentiated education is needed by middle and high school. It is needed urgently, especially vegetables targeted education for high school students. 본 연구는 부산지역 중학생 550명과 고등학생 560명 총 1,110명을 대상으로, 2015년 5월, 채소 섭취에 대한 식습관, 기호도, 섭취빈도, 자아효능감를 조사하여 중・고등학생간의 차이를 비교 분석하였으며, 이를 바탕으로 중학생과 고등학생에게 맞는 바람직한 채소 섭취와 채소 편식 교정 교육을 위한 기초자료를 제공하고자 하였다. 본 연구의 결과는 다음과 같다. 부산지역 청소년들의 약 60%정도만이 어릴 적부터 채소를 골고루 먹고 있었고, 학교급식에서 채소반찬을 거의 다 먹는 청소년은 50% 이하이며, 가정에서도 한끼에 3가지 이상의 채소반찬을 먹는 청소년 역시 50%이하이었다. 연구대상자들은 학교급과 성별에 차이 없이 채소를 선호하지 않는 비율이 약 40%나 되었고, 그들의 채소 편식 원인은 섭취 경험 부족보다 자신의 기호에 의한 경우가 큰 비중을 차지했다. 연구대상자들은 중・고등학생 모두 채소별 기호도는 채소 색깔에 차이 없이 4점 만점에 2.6-2.7점 정도로 낮은 편이었고, 상추(녹색), 콩나물(흰색), 토마토(기타색)에 대한 기호도가 가장 높았다. 연구대상자들의 2/3이상이 녹색채소를 월 1-2회 가끔 먹고 있었다. 주 1회 이상 흰색채소를 먹는 학생 비율이 35% 이상이었던 흰색채소는 10개 중 5개로 전반적으로 녹색채소보다 섭취빈도가 더 높았다. 연구대상자들은 노란색 채소(당근과 토마토)에 대한 섭취빈도는 높은 반면, 보라색 및 검정색 채소의 섭취빈도는 낮았다. 모든 색깔의 채소에서 중학생보다 고등학생의 섭취빈도가 낮았고, 녹색채소는 남학생보다 여학생에서 섭취빈도가 낮았다. 부산지역 청소년들의 채소에 대한 영양지식 총 점수는 10점 만점에 중학생 6.55점, 고등학생 6.90점으로 낮은 편이었고, 남녀나 학교급간의 차이는 없었다. 연구대상자들은 중학생보다 고등학생이 채소 섭취에 대한 자아효능감이 낮았다. 결론적으로 본 연구결과 부산지역 청소년의 채소 섭취 식습관은 바람직하지 못하였고, 채소에 대한 기호도와 영양지식도 낮았다. 채소 섭취 식습관, 기호도, 섭취빈도, 자아효능감에서 모두 중학생보다 고등학생이 바람직하지 못하였으며, 채소에 대한 기호도나 섭취빈도에서 남학생보다 여학생이 바람직하지 못하였다. 따라서 학교급간, 성별에 따른 차별화된 채소 섭취에 대한 교육이 요구되며 특히 고등학생 대상의 교육이 절실히 요구된다.