REPULSIVE EFFECT AND PALATABILITY OF DIETARY PHENYLALANINE IN LAYING HENS

Choi, Y.-H.,Asakura, K.,Okumura, J.,Furuse, M. Asian Australasian Association of Animal Productio 1996 Animal Bioscience Vol.9 No.2

Food intake of birds can be affected by particle size as well as diet composition, In order to investigate whether food intake of diets including excessive amount of phenyalanine(Phe) was influenced by diet types. a series of experiments were conducted in growing chicks and laying hens. Growing chicks significantly decreased food intake in a semipurified excessive Phe diet compared with a semipurified control diet, while laying hens fed a practical diet including excess Phe did not significantly reduce their food intake over a corn starch-substituted control diet. In an attempt to find out whether diet type affects food intake in layers, the semipurified type diet with excess Phe greatly reduced food ingestion, but the effect was delayed in the practical type diet. Moreover, under choice feeding regimes between the Phe and either starch, tyrosine(Tyr) or fiber diets in order to investigate whether the decreased food intake in the presence of an excess of dieary Phe in laying hens is involved in the palatability for the diet, there was no significant difference between Phe and starch diet while a preference for the Phe diet tended to be increased when birds were offered Tyr. Laying hens ingested significantly more the Phe diet than the fiber diet within 1 h after feeding. For supporting the idea that preference for the Phe diet may be affected by manipulating taste sense, an anaesthetic or saline was intramuscularly administered under the tongue just before a choice feeding. Preference for the Phe diet was not significantly different from that for the fiber reference diet within 1 h in the anaesthetized birds while the birds preferred the Phe diet in the saline treated group. It is suggested that because birds are able to select a diet, the decreased food intake induced by dietary excess Phe may be due to the repulsive effect of Phe after ingestion but not the taste of Phe.

약선요리전문점의 메뉴선택속성이 고객만족 및 장기관계지향성에 미치는 영향에 관한연구

김경자 ( Kyung Ja Kim ),허진 ( Gin Hur ),최성기 ( Seong Gi Choi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2015 호텔리조트연구 Vol.14 No.1

This study analyzed influential relationships among ``pharmacological action``, ``recipe of medicated diet food``, ``quality of medicated diet food``, ``nutritive components``, customer satisfaction, and long-term relationship orientation as medicated diet restaurants`` menu selection attributes using structure equation modeling to establish marketing strategy for maintaining and securing customers of medicated diet restaurants by investigating influential relationships among medicated diet restaurants`` menu selection attributes and customer satisfaction and long-term relationship orientation. The result shows that pharmacological action about medicated diet restaurants`` menu selection attributes does not have significant influence on customer satisfaction but recipe of medicated diet food, quality of medicated diet food, and nutritive components have significant influence on customer satisfaction. Diversity about medicated diet food as price, freshness, cleanliness and equipment``s quality doesn``t meet customer needs yet. It was analysed that pharmacological action, recipe of medicated diet food and quality of medicated diet food about medicated diet restaurants`` menu selection attributes and long-term relationship orientation didn``t have significant influence on long-term orientation, but nutritive components had significant influence on long-term rela- tionship orientation. It showed that customer satisfaction about medicated diet restaurants`` menu selection attributes had significant influence on long-term relationship orientation. It can be comprehended that having medicated diet food is good for health, and customers are willing to keep long-term and sustainable relationship with medicated diet restaurants regardless of high prices.

Plate waste study among hospitalised patients receiving texture-modified diet

Nurul Huda Razalli,Chui Fen Cheah,Nur Mahirah Amani Mohammad,Zahara Abdul Manaf 한국영양학회 2021 Nutrition Research and Practice Vol.15 No.5

BACKGROUND/OBJECTIVES: While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS: This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients" satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS: The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R² = 0.254, P < 0.05). CONCLUSIONS: A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

다이어트 식품에 대한 태도와 주관적 규범이 구매의도에 미치는 영향

정수목(Su-mok Jeong) 계명대학교 생활과학연구소 2021 科學論集 Vol.46 No.-

This study investigated food purchasing behaviors of those 549 women aged 20-40 who have purchased diet food, and factors that affect purchase intention of diet foods. Based on the theory of reasoned action, the causal relationship between attitudes, subjective norms, and purchase intentions on the attributes of diet foods was examined. The result suggests that the higher the perceived credibility and value of diet foods, the higher the intention to purchase diet food. When consumers" positive attitudes toward diet foods are accompanied by the positive reactions of the reference people, their purchase intention would increase. Also, it is explored the effect of variables in two groups divided by the level of expenditure on diet foods. The group with a lower level of expenditure showed the significant effect of all three variables (credibility, values, and subjective norms) on purchase intention of diet foods while the group with a higher level of expenditure showed the significant effect of only two variables(credibility and subjective norms). The results of this study will be used as basic information to generate marketing implications of diet foods.

식생활 라이프스타일 유형이 다이어트 도시락 선택속성의 중요도에 미치는 영향

김빛나 ( Binna Kim ),심기현 ( Ki Hyeon Sim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (β=0.179) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (β=0.203) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (β=0.160) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.

Higher food literacy scores are associated with healthier diet quality in children and adolescents: the development and validation of a two-dimensional food literacy measurement tool for children and adolescents

Dahyun Park,Mi-Kyung Choi,Yoo Kyoung Park,Clara Yongjoo Park,Min-Jeong Shin 한국영양학회 2022 Nutrition Research and Practice Vol.16 No.2

BACKGROUND/OBJECTIVES: Most child and adolescent food literacy measurement tools focus on nutrition and food safety. However, the importance of aspects related to the food system such as food distribution and food waste and their effects on environmental sustainability is growing. We therefore developed and validated a two-dimensional tool for children (8–12 years old) and adolescents (13–18 years old) that can comprehensively measure food literacy. The association of food literacy with diet quality and self-reported health was assessed. SUBJECTS/METHODS: First, we developed a food literacy conceptual framework that contains food system and literacy dimensions through a literature review, focus group interviews, and expert review. After a face validity study, we conducted the main survey (n = 200) to validate the questionnaire. Construct validity and reliability were assessed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and Cronbach"s alpha. RESULTS: As a result of the Delphi study, content validity was confirmed for the remaining 30 items after two items were excluded (content validity ratio = 0.86). Eleven items were excluded from the EFA results, while the CFA results indicated appropriate fit indices for the proposed model (comparative fit index = 0.904, root mean square error of approximation = 0.068). The final food literacy questionnaire consisted of 19 questions and comprised 5 factors: production, distribution, selection, preparation and cooking, and intake. Food literacy was positively associated with diet quality, as assessed by the Nutrition Quotient score, in both children and adolescents and with self-reported health in adolescents. CONCLUSIONS: Based on this integrated conceptual framework, a two-dimensional 19-item food literacy measurement tool was developed and verified for practical use to improve the diet quality and food-related environmental sustainability awareness of children and adolescents.

대학생들의 패스트푸드 소비 형태와 행동에 대한 연구

장재선 ( Jae Seon Jang ),오성천 ( Sung Cheon Oh ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

본 연구는 대학생들의 패스트푸드 섭취 절제 및 균형된 식생활을 위한 기초자료를 제공하고자 대학생들을 대상으로 패스트푸드의 소비 형태를 알아보고, 패스트푸드의 소비에 관련 행동요인인 성별, 전공별, 거주지별, 한 달 용돈별, 학년별, 다이어트 여부, 운동 여부, 흡연 여부, 음주 여부 등의 변수와의 차이를 분석한 결과는 다음과 같다. 1. 대학생 전체 334명의 일반적인 특성을 보면 성별로는 남자 77명(23.1%), 여자 257명(76.9%)으로 나타났고, 학년은 1학년 97명(29.0%), 2학년 83명(24.9%), 3학년 68명(20.4%), 4학년 86명(25.7%)으로 나타났으며, BMI는 저체중, 정상군, 과체중이 각각 19.3%, 63.5%, 17.22%로 정상체중이 가장 많은 반면 저체중과 과체중 학생의 비율이 낮았다. 또한 조사 대상자의 건강생활 실천 양상을 보면 다이어트 경험은 ‘있다’ 218명(65.3%), ‘없다’ 116명(34.7%)으로 나타났고, 운동 여부는 ‘있다’ 71명(21.3%), ‘없다’ 263명(78.7%)으로 나타났으며, 흡연 여부는 ‘하고 있다’ 19명(5.7%), ‘하고 있지 않다’ 315명(94.3%)으로 나타났고, 음주 여부는 ‘하고 있다’ 233명(69.8%), ‘하고 있지 않다’ 101명(30.2%)으로 나타났다. 2. 대학생들의 일반적인 특성 및 건강생활 실천에 따른 패스트푸드 이용 차이를 분석한 결과, 패스트푸드 중 햄버거는 전공별, 운동 여부별, 음주 행위별에서 유의적인 차이를 보였다(p<0.05), 치킨은 학년별, 운동 여부별, 음주 행위별에서 유의적인 차이를 보였다(p<0.05). 샌드위치인 경우 성별에서 유의적인 차이를 보였다(p<0.05). 스파게티인 경우 성별, 흡연 부별에서 유의적인 차이를 보였다(p<0.05). 3. 대학생들의 일반적인 특성 및 건강생활 실천에 따른 패스트푸드의 인식 차이를 분석한 결과, 식사대용으로 ‘섭취 한 경험이 있는가’의 문항에서 전공별, 학년별로 유의적인 차이를 보였다(p<0.05). 패스트푸드의 선택 기준에서 맛과 가격으로 선택한 경우 전공별, 성별로 유의적인 차이를 보였다(p<0.05). 패스트푸드에 대한 인식에서 전공별, 다이어드 경험별로 유의적인 차이를 보였다(p<0.05). 패스트푸드의 선택에 있어서 영향 요인인 경우 전공별, 학년별로 유의적인 차이를 보였다(p<0.05) 4. 패스트푸드의 선택에 미치는 영향 요인을 분석한 결과, 패스트푸드 선택에서 영향을 주는 요인에 성별, 전공별로 유의적인 차이가 나타났다(p<0.05). 또한 대학생들의 패스트푸드 구매에 미치는 영향 요인을 분석한 결과, 패스트푸드 구매에서 영향을 주는 요인에 대한 성별, 다이어트별, 패스트푸드 이용, 식사대용 경험 유무별에서 유의적인 차이를 보였다(p<0.05). 5. 대학생들의 패스트푸드 섭취, 선택 이유, 구매간의 상관 관계를 분석한 결과, 패스트푸드 종류별 모두 양의 상관을 보이고 있으며, 그 중 햄버거와 감자튀김의 상관계수 값이 0.635로 가장 높게 나타났으며, 치킨과 피자의 상관계수 값이 0.447로 나타났다(p<0.01). ‘음식이 빨리 나와서’와 ‘먹기 간편해서’의 상관계수가 0.599로 가장 높은 상관관계를 나타냈으며, ‘가격이 적당해서’와 ‘양이 많아서’의 상관계수 0.506, ‘종류가 다양해서’와 ‘음식이 빨리 나와서’의 상관계수 0.455, ‘먹기 간편해서’와 ‘친구를 만나기 편해서’의 상관계수 0.366 순으로 나타났다(p<0.01). 영양과 칼로리의 상관계수 값이 0.505로 가장 높게 나타났으며, 맛과 가격은 0.396, 브랜드와 서비스가 0.385로 순으로 나타났다(p<0.01). This study was designed to provide fundamental data on the consumption of fast food for a balanced diet of university students. The effects of personal characteristics and preferences such as gender, major, residing region, living expense, school grade, dieting, physical activity, smoking and alcohol consumption on fast food consumption patterns were analyzed by surveying university students. The analysis showed significant differences (p<0.05) in the consumption of different types of fast food depending on different personal characteristics and preferences as follows: hamburger by major, physical activity and alcohol consumption; chicken by school grade, physical activity and alcohol consumption; spaghetti by gender and smoking. Groups of different majors and school grades showed significant differences (p<0.05) in response to a question “Have you ever eaten fast food for regular meals?”. The choice of fast food types based on taste and price appeared to be significantly influenced by majors and gender. Different groups with different majors and dieting experience appeared to think significantly differently about fast food. In response to a question “Has the consumption of fast food changed your diet style” different groups of different majors and physical activities showed significant differences. The analysis of factors affecting fast food choices revealed that fast food is chosen significantly differently depending on gender and majors (p<0.05). The purchase of fast food appeared to be significantly affected by gender, diet, physical activity, experience of fast food and consumption of fast food for regular meals (p<0.05).

고등학생의 식품섭취 실태 및 식사의 질 평가

김복란,김영미 한국가정과교육학회 2005 한국가정과교육학회지 Vol.17 No.3

To assess the food intake and diet quality of high school students who live in Chuncheon area, a dietary survey using 24-hour recall method was conducted with 318 subjects. 71.4% of total food intake was in the form of plant foods and the rest on the form of animal food. Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When counting the major food groups consumed, 37.1% of subjects had a DDS of 3 and 48.4% of subjects had a DDS of 4. When investigating the consumption pattern of the major five food groups, only 14.5% of subjects consumed foods from all five groups. On average, subjects habitually consumed 26.7 different foods daily, with the mean score of diet variety for males (27.3) being significantly higher than for females (25.8). Correlation coefficients between nutrient adequacy ratio (NAR) and DVS ranged from r=0.39 for vitamin B2 to r=0.61 for phosphorus. NAR also improved as the number of foods or food groups consumed increased (p<0.001). Associations between the NAR and high level of DVS was more positive than those between the NAR with DDS. When assessing the dietary quality of subjects using DDS and DVS, many people appeared not to have a desirable food intake. Therefore, to lead them to have nutritionally balanced diet, educating students and their parents on nutrients and suggesting guidelines for a desirable diet is considered to be essential so that they can intake from all of major food group and have various foods in their diet. 본 연구는 춘천지역에 살고 있는 고등학생들의 식품 섭취와 식사의 질을 평가하기 위하여 318명의 조사대상자들에게 24시간 회상법을 이용하여 식이조사를 하였다. 총 식품섭취량 중에서 식물성 식품의 섭취비율은 71.4%이고 나머지는 동물성 식품으로 섭취하였다. 식사의 질은 식품군 섭취유형과 주요식품군 점수(DDS) 및 총 식품점수(DVS)에 의해 평가하였다. 주요식품군 섭취 평가에서 전체 조사대상자 중 DDS가 3인 경우의 비율은 37.1%이고, 4일 때는 48.4%로 나타났다. 5가지 주요식품군을 모두 섭취한 경우는 14.5%에 불과하였다. 또한 하루에 섭취하는 평균 식품가짓수는 26.7가지인데 남학생은 27.3가지, 여학생은 25.8가지로 남학생의 비율이 유의하게 높았다. 영양소 적정섭취비와 총 식품점수와의 상관관계에서는 비타민 B2의 0.39에서부터 인의 0.61까지 범위의 상관계수를 보였다. 또한 영양소 적정섭취비도 섭취 식품수나 주요식품군 섭취가 증가함에 따라 유의하게(p<0.001) 증가하였으며, NAR과 DDS의 관계에서보다 NAR과 DVS와의 관계에서 더 높은 양의 상관관계를 보였다. DDS와 DVS를 이용하여 대상자들의 식사의 질을 평가하였을 때 많은 학생들은 바람직한 식품 섭취를 하지 못했음을 알 수 있었다. 그러므로 영양적으로 균형있는 식사를 하기 위해서는 주요식품군을 모두 섭취하고 섭취식품 가짓수가 많은 식생활을 하도록 학생과 학부모를 대상으로 바람직한 식생활을 위한 영양교육 및 식사지침 제시가 절실히 필요할 것으로 생각된다.

대구, 경북지역 여자대학생의 체중조절 방법과 생활 태도에 관한 조사

박명희,최영선 대한영양사협회 1998 대한영양사협회 학술지 Vol.4 No.2

Most of college women are interested in their appearances, and those whose body weights are normal or even underweight try to lose weight. Many methods for weight control diets practiced by college women are unsound and irrational so that some side-effects should be watched out. The present study was aimed to investigate methods of diets, food habits, behaviors, and side effects of weight control and to suggest sound weight loss schemes for college women. The subjects were 353 college women living in Taegu and Kyung Buk area, comprising 178 women who have tried weight control diets and 175 women who have not tried diets. The items included in questionnaires were food habits, food behavoirs, food frequency, physical activity status, 24-hour daily activity record, height, weight, etc., and the survey was conducted in September 1997. There was no difference in body mass index between college women who have tried diets (20.1 ±2.26) and women who have not tried diets(19.3±1.58), and 24.2% of those who have tried diets had body mass index under 19. The leading reason for diets was to make better fitting for costumes(67%). While women who have tried diets also tried to exercise more, they tended to overeat than women who have not tried diets. Mean of food habit scores (9.33 vs 9.32) which corresponded to "poor" habit and food frequencies were not different with or without experiences of diets. This indicated that diets were not related to actual changes of food habits and food intakes. Diet methods used frequently by college women were relying on special diet foods(25.4%), fasting(24.9%) and exercise(22.6%). Trying both exercise and diet was practiced by only 5.1% of the subjects who have tried diets. The duration time of diets was mostly in the range of 1 week to 1 month, and the longer diet period was, the more weight loss was. The frequent side effects due to diets were anemia(41.8%) and enervation(23.7%). Activity coefficients were lower in those who have tried diets(1.38±0.13) than those who have not tried diets(1.41±0.19). Women who have tried diets spent more time on reading newspapers and magazines and on watching TV. This study indicates that college women who have tried diets practiced irrational diets for weight reduction and experienced undesirable side-effects. Therefore scientific and systematic weight reduction programs accompanying balanced diets and proper exercise with behavior changes should be developed.

한국불교 식문화의 특징과 연구 활성화 방안 - 제1차 사찰음식 원형문화 파악을 위한 원로 인터뷰조사’를 토대로 -

김현구 한국정토학회 2015 정토학연구 Vol.24 No.-

필자는 지난 2013년 3월 26일부터 6월 21일까지 대한불교조계종 한국불교문화사업단 사찰음식팀이 기획한 ‘사찰음식 원형문화 파악을 위한 원로 인터뷰조사’를 진행하였다. 원로스님, 공양주보살, 그리고 사찰음식 연구가를 대상으로 인터뷰를 실시하여, 그 분들의 구술 내용에 근거하여 사찰음식 원형문화에 대해 연구하였다. 사찰음식 원형문화 파악을 위한 원로 인터뷰조사는 사찰음식의 근본적인 정체성을 찾아야한다는 필요성으로부터 출발한다. 이를 찾기 위해서는 무엇보다도 어떤 음식을 사찰음식이라고 할 수 있는지, 사찰음식은 어디에서 비롯되었는지를 살펴보아야 한다. 따라서 불교 내적으로 사찰음식에 대한 정의와 범주를 확인하며, 그에 부합하는 사찰 식문화의 원형을 살펴보는 것이 필요하다. 이와 같은 분석을 위해서는 반드시 사찰음식의 전통식단 및 식문화에 대한 자료 수집을 진행해야한다. 더불어 이러한 자료 수집은 서구화·현대화된 식생활 문화의 영향으로 사찰 식문화의 원형성이 약화되고 있기 때문에 이미 사라졌거나 사라져가는 사찰음식의 전통식단 및 식문화를 보존하기 위해서라도 시급히 요구된다. 이상의 연구를 위해 먼저 문헌자료를 토대로 한국불교의 식문화의 원형성에 대해 고찰했다. 이는 사찰음식에 대한 문헌적 근거를 불교경전에서 확보하고, 동아시아 불교문화에 나타난 사찰음식의 역할, 기능, 그리고 위상을 파악하는 것을 통해 이루어졌다. 또한 원로스님들로부터 출가 당시의 사찰 먹거리에 관한 다양한 경험을 듣고, 특색이나 지방색이 있는 음식을 만들어 드셨을 경우 전승경로와 조리법을 파악했다. 이는 인터뷰설문에 근거하여 원로스님들의 출가 당시를 기준으로 사찰음식 원형문화에 대한 특색을 정의하기 위해서였다. 필자는 이상의 조사의 과정에서 사찰음식의 원형성을 정의할 수 있었다. 특히 각 사찰마다 서로 다른 지역적 환경에 따른 특산물을 이용한 조리법은 다양했지만, 불교의 근본정신에 부합하는 음식 조리법과 식사 방식을 강조했다. 그러므로 현대에서 사찰음식이 대중에게 향유되는 방향성도 그 근본정신에 맞추어져야 한다. 사찰음식은 단순히 사찰에서 먹는 채식위주의 식단만이 아니라 불도를 이루기 위한 마음가짐과 몸가짐으로 먹는 수행인의 식사인 것이다. 많은 원로스님들의 말씀 속에는 이러한 사찰음식의 본래정신과 수행자의 자세가 충분히 담겨져 있었다. I have carried out a research under following title: interviews to senior buddhist monks and nuns for identifying traditional temple food.” It was a part of the research which was conducted by Cultural Corps of Korean Buddhism(Korea Buddhism of Jogye Order) during 26 March to 21 June 2013. The main aim of this survey was that to record traditional culture of korean temple food, based on oral statement from senior buddhist priests and monastic cooks. I have looked the origination of Korean monastic food, since fundamental identity of temple food needed to be confirmed. In order to identify temple food, history of temple food within korea Buddhist history should be traced. For this project, we tried to confirm the definition of korea temple food. Then the origins of Buddhist food culture was necessarily looked at to meet it next. For this research, data for the traditional diet and the food culture of temple had to be collected. Furthermore, from influence of westernized or modernized diet and food, traditional diet and the culture of temple food are disappearing so that collection of data regarding already gone and is going to be disappeared is urgently required. In order to accomplish the object, There are two ways of study. On the one hand, we examining the identity of the Korean Buddhist food culture on the basis of the related Buddhist literatures and learning from senior buddhist monks and nuns and temple cooks about various experiences of food culture at the time of their renunciation. On the other hand, figuring out of the transmission lineages and recipes in the case when they have a regional specialty or peculiarity. First of all, securing the literal source of temple food from the Buddhist scripture. Secondly, collecting the materials mentioned about role, function, and authority of the temple food appearing on East Asia Buddhist culture. Finally, it brings about a definition of the characteristics of the traditional temple food culture based on interview survey of the senior monks and nuns at the time of their renunciation. While conducting this research, I have realized the fundamental identity of Korean temple food. In particular, all monks emphasize recipes and diet that correspond to the very spirit of Buddhism. Although each temple has a wide variety of recipes because of using other indigenous ingredients. Thus, sharing temple food with public should be focused on the fundamental spirit of the temple food. Since Korean temple cuisine is not merely vegetarian dish, but also meant to achieve self enlightenment, most of senior monks and nuns told us that it is important to remain a state of mind and morality to practitioner's position. In the words of many senior monks, the original spirit of these Buddhist temples and practitioner's position is fully incorporated into.