• Journal of Industrial Convergence
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• 제21권10호
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• pp.29-35
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• 2023

This study aims to find out how the nutrition and eating habit education that Korean adolescents receive at school actually affects and affects their dietary culture. he subject and method of this study was a secondary analysis study using the data from the 18th Korea Youth Risk Behavior Survey(2022). Statistical significance was confirmed using the SPSS program as the frequency of breakfast, reason for skipping breakfast, fruit, high-caffeinated beverage, sweet beverage, fast food, vegetable, milk, water, and late-night snack intake frequency as variables. There was a significant difference in breakfast, fast food, and late-night snacks between the group that received nutrition and eating habits education at school and the group that did not(p<.001). Regarding breakfast consumption, the group that received education showed a higher proportion of students eating breakfast for seven days or more, whereas the group that did not receive education showed a higher proportion of students who did not eat breakfast at all. The group that did not receive education showed a higher proportion of students who did not drink milk, and a higher proportion of students who drank less than one cup of water per day. This study can serve as a foundation for further studies to improve nutritional and dietary education, breakfast consumption, and beverage intake in schools. It was hoped that this study will contribute to developing more effective nutritional and dietary education strategies in schools.

• Korean Journal of Food Science and Technology
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• 제53권4호
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• pp.470-478
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• 2021

This study was conducted to monitor residual pesticides in a total of 527 school foodservice agricultural products from 2019 to 2020 in Incheon. Pesticide residues in the samples were analyzed by the multi-residue method in the Korean food code for 373 pesticides using GC-MS/MS, LC-MS/MS, GC-ECD, GC-NPD, and HPLC-UVD. By monitoring the pesticides, 12 (2.3%) of the 527 pesticides were detected, and 2 (0.4%) samples exceeded the maximum residue limit. Twelve types of pesticides were detected in the agricultural products of carrot, chard, chili pepper, chwinamul, crown daisy, parsley, perilla leaves, and spinach. As a means of risk assessment through the consumption of agricultural products detected with pesticide residues, the proportion of estimated daily intake to acceptable daily intake was estimated in the range of 0.0000-39.7425%. Results showed no particular health risk through the consumption of school foodservice agricultural products with pesticide residues.

• Journal of the Korean Society of Food Science and Nutrition
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• 제44권9호
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.

• Korean Journal of Food Science and Technology
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• 제36권1호
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• pp.162-167
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• 2004

In this study, untreated (UT), water soaking (WT), and sanitizing solutions [chlorine at 100 ppm (CL): ethanol at 10% (ET); hydrogen peroxide at 1% (HP); chlorine at 100 ppm + ethanol at 10%(CE); chlorine at 100 ppm + hydrogen peroxide at 1% (CH); ethanol at 10% + hydrogen peroxide at 1% (EH); chlorine at 100 ppm + ethanol at 10% + hydrogen peroxide at 1% (CEH)] were compared in terms of their antimicrobial effectiveness against natural microflora of wild cabbage (Brassica oleracea var. capitata). All samples were kept in sanitizing solutions for 2 min, and effectiveness of sanitizing agents was evaluated based on number of decimal reduction of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeast and mold counts. Average initial levels of these organisms in samples were $9.21{\pm}0.15,\;6.60{\pm}0.06,\;6.08{\pm}0.03,\;and\;3.66{\pm}0.08\;log_{10}\;CFU/g$ for total aerobic mesophilic bacteria, total coliforms, lactic acid bacteria, and yeasts and molds, respectively, Escherichia coli was not detected in any tested samples. Decimal reduction of populations of total aerobic mesophilic, total coliforms, E. coli, lactic acid bacteria, and yeasts and molds were: in $WT\;8.09,\;5.36,\;5.82,\;and\;3.57 log_{10}\;CFU/g;\;in \;CL\;7.39,\;4.10\;5.24,\;2.45\;log_{10}\;CFU/g;\;in\;ET\;6.78,\;4.23,\;5.20,\;2.50\;log_{10}\;CFU/g;\;in\;HP\;6.11,\;4.27,\;5.28,\;2.46\;log_{10}\;CFU/g;\;in\;CE\;6.18,\;4.26,\;5.31,\;2.49\;log_{10}\;CFU/g;\;in\;CH\;6.10,\;3.77,\;5.33,\;2.46\;log_{10}\;CFU/g;\;in\;EH\;6.07\;3.82,\;4.76,\;2.41\;log_{10}\;CFU/g;\;and\;in\;CEH\;5.27,\;3.45,\;4.45,\;2.15\;log_{10}\;CFU/g,$ respectively. Statistical analysis of the results showed effectiveness of CEH sanitizing solution for elimination of microbial contamination was the highest among all sanitizer treatments.

• Journal of Nutrition and Health
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• 제43권6호
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• pp.620-627
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• 2010

The study purpose was to investigate correlations among dietary habits score, life stress score and health-related quality of life (HRQL) score for female college students with functional constipation (FC). The data were collected in 2008 from 265 female college students: 86 with FC and 179 without FC. The diagnosis of FC was based on the Rome II criteria, and life stress and HRQL were assessed using self-administered life stress questionnaire and SF-36, respectively. The correlations among dietary habit score, life stress score, and HRQL score were evaluated. The averages of age, height, weight, body fat percentage and body mass index (BMI) of female college students were 20.8 years, 160.9 cm, 53.7 kg, 27.8%, and $20.7\;kg/m^2$, respectively. The average dietary habit score of "having meals with diverse foods" was significantly lower in the FC group than in the normal group (p < 0.05). The average faculty problem (p < 0.05), grade problem (p < 0.05), economy problem (p < 0.05), value problem (p < 0.05), and total stress (p < 0.01) scores of the FC group were significantly higher than those of the normal group. The average HRQL score was 70.4 in the FC group and 74.3 in the normal group (p < 0.05). There were significantly negative correlations between total stress score and total food habits score (r = -0.221; p < 0.01) and HRQL score (r = -0.539; p < 0.01) in the FC. These results suggest that female students with FC are highly perceptive to stress and have low HRQL. In addition, female students with FC may require nutritional education about eating diversity.

• Food Science and Preservation
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• 제13권4호
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• pp.432-437
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• 2006

To compare the content of natural existence with artificial addition experimental subject of 152 cases(25 kinds) were classified by two category of 42 fresh samples(14 kinds) and 110 processed samples(23 kinds). The content of sulfur dioxide were determined by Monnier-Williams's modified method. In mean content of 42 non-processed samples studied the range of contents was between 0.00 and 9.46 mg/kg. Radish contained the highest amount of sulfur dioxide(8.97 mg/kg), followed by onion(8.04 mg/kg). In mean content of 110 processed samples studied, the range of content was between 0.00 and 1,828.59 mg/kg. Gourd contained the highest amount of sulfur dioxide(1,064.61 mg/kg), followed by apricot(869.62 mg/kg), dried persimmon(64.11 mg/kg), dried radish(29.00 mg/kg), dried pumpkin(17.63 mg/kg), and those were lowe. than criteria. To supply safe food for the citizens, the quantitative level is required to be reinforced to supply safe foot continuously.

• Journal of the Korean Society of Food Science and Nutrition
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• 제35권4호
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• pp.430-439
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• 2006

The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.

• Journal of Animal Environmental Science
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• 제17권3호
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• pp.171-180
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• 2011

The researchers have tried to reduce ruminal methane gas ($CH_4$) and to convert it into beneficial nutrient for several decades. This study was conducted to screen the methane-reducing vegetables among lettuce, hot pepper, spring onion, onion, turmeric, sesame leaf, garlic, radish sprout, leek and ginger nutritiously on the in vitro ruminal fermentation. The heat-treated vegetables at the 10% of substrate (timothy) were used to reduce methane production on the in vitro anaerobic experiment of 0, 6, 12, 24 and 48 h incubation time. Total gas production, pH, ammonia, $H_2$, $CO_2$, $CH_4$, and volatile fatty acid (VFA) were measured as indicators of in vitro fermentation product containing methane gas. All treatments except garlic showed a tendency to increase in total gas production. The result of ammonia showed that garlic and hot pepper affected rumen bacteria concerned protein metabolism and that lettuce and spring onion increased ammonia production. Garlic decreased $CH_4$ production in inverse proportion to $H_2$. Lettuce, spring onion, onion, garlic, radish sprout, leek and ginger increased propionate of VFA. Garlic balanced the ruminal fermentation in the pH, $H_2$, $CH_4$, acetate and propionate. This results showed that methane production at in vitro study was inhibited by heat-treated garlic supplementation. In conclusion, this study suggests that ruminal fermentation covering methane production might be controled by proper vegetables.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제65권1호
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• pp.63-71
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• 2020

The purpose of this study was to analyze the growth characteristics of perilla according to the materials of the seedbed for the development of seedling plug technology suitable for the mechanical transplantation of perilla. Perilla (Perilla frutescens var. japonica Hara) cultivars Deulsaem and Sodam were used in this experiment. The composition ratios of 170 products from 16 companies published in the 'Korean Association of Seedbed Media' homepage were compared according to usage and type, and 11 products that corresponded to the average were selected. The seedbed was classified according to the seedbed for paddy rice as light-weight, semi-weight, and weight, and based on the seedbed for horticulture, as light-weight and ultra-light. The seedlings were placed in 72-cell (semi-automatic), 128-cell (automatic) and 220-cell (automatic) plug trays. We selected 2 light-weight seedbeds of paddy rice and 2 light-weight seedbeds of horticultural products with the highest plant growth. We analyzed plant height and mat formation of the perilla roots. Results showed that the perilla height and mat formation were the best in light-weight seedbeds of paddy rice (product R1). Therefore, light-weight seedbeds of rice (product R1) were suitable for perilla plant transplantation. The estimated major components were vermiculite 41.0%, cocopeat 31.0%, peat moss 5.7%, and red-yellow soil 20.0%. The mechanical transplantation of perilla significantly boosts plant growth and reduces sowing and thinning efforts. However, continuous evaluation of newly introduced, commercial seedbeds is needed.

• Korean Journal of Food Science and Technology
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• 제50권1호
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• pp.28-36
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• 2018

Studies on suspected endocrine disrupting pesticide (EDP) residues in agricultural products were carried out in 2016 in Busan, Korea. Twelve different EDPs, ranging in concentration between 0.003-2.049 mg/kg, were detected in 19.5% of 462 samples. About 0.2% of agricultural product samples exceeded the maximum residue limits (MRLs). Risk indices of all of the EDPs were less than 10% of the acceptable daily intake (ADI). The outcomes indicated that the risk groups at highest risk of exposure to diazinon (found in Korean cabbages) and carbendazim (found in apples) were females aged 40 to 49 and young males less than 10 years old, respectively. Based on the stochastic assessment at $95^{th}$ percentile (P95), risk index in these risk groups accounted for 8.38 and 2.98% of ADIs. The results showed that the occurrence of EDP residues in agricultural products could not be considered a public health problem.