• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.101-113
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• 2010

The purpose of this study is to develop and evaluate the practical problem-based lesson plan for high school home economics class focusing on consumer choice of genetically modified(GM) food. The ADDIE instructional design model was applied. The first analysis step, practical problems were chosen based on the previous studies and the educational goal suggested in the 2007 revised curriculum. The next design and development steps, 4 hours of lesson plans were developed by reconstitution a chapter of Food Safety. Additional learning materials(17 student activity papers, 17 student reading materials, 3 teacher reading materials) were also developed. The implementation step, the lesson plans developed were applied to the S high school students in Bundang, Geyonggi-do. The last evaluation step, the perception change about GM food and the adequacy of teaching method were evaluated. As results, the studens' attitudes and minds towards the GM food were changed. The level of concern on GM food increased, and the ratio of students who would check whether GM food or not was increased. Also students showed high level of satisfaction on teaching method and materials.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.179-184
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• 2007

The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.272-277
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• 2016

The purpose of this study was to investigate present status of use about antimicrobial agent (triclosan, ethanol) and preservatives (sodium benzoate, methyl p-hydroxybenzoate, propyl p-hydroxybenzoate) in dentifrice. 75 samples including 16 mouthwashes were analyzed in this study. Contents of triclosan and preservatives were analyzed using by HPLC and ethanol was analyzed by headspace-GC. Preservatives were detected from total 37 samples, which are suitable for the legal limits in Korea. Methyl p-hydroxybenzoate was detected from 26 samples (0.003~0.19%), propyl p-hydroxybenzoate was detected from 11 samples (0.002~0.02%) and sodium benzoate was detected from 14 samples (0.1~0.3%), respectively. Methyl p-hydroxybenzoate was detected from 6 samples (0.03~0.19%), propyl p-hydroxybenzoate was detected from 1 samples (0.01%) and sodium benzoate was detected form 5 samples (0.1~0.2%) in 20 dentifrice for children. Triclosan was not detected from 75 samples. Ethanol was detected from 16 samples (4.9~21.9%) in 19 samples; among them three samples showed the higher contents (20.5~21.9%) but ethanol contents was not labeled in these samples.