A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area / 대한지역사회영양학회지

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul - sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang . yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen . mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

A Comparative Study of Salinity in Packaged Kimchi, Bulk Kimchi and Common Foods in Korea

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

A Comparative Study of Salinity in Packaged Kimchi, Bulk Kimchi and Common Foods in Korea

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

Choline Contents of Korean Common Foods

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.