• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.400-409
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• 2010

This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, 'understanding of food and nutrition' was most abundant in primary school textbooks while 'well balanced nutrition and health' accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school 'home economics' contents need to emphasize comprehensive food and dietary education and adjust to 'science & technology for life'.

• Journal of the Korean Geographical Society
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• v.48 no.2
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• pp.303-319
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• 2013

The purpose of this paper in the case of elementary and middle schools in Hwaseong city is that clarify spatial structure by seasonal changes of supply region of school meal foods and changes in food mileage. This paper used account registers of school meal foods of the subject schools as data for this analysis. And this paper analyzed data in March, June, September, and December in order to understand seasonal changes of school meal foods. The spatial structure of school meal foods in elementary and middle schools in Hwaseong city take four with private contracts, limited competition, and bidding quotation by suppliers. With the crops in Hwaseong city, they consist of eco-friendly vegetables in Gyeonggi-do, domestic eco-friendly vegetables and fruits, general vegetables and fruits, and imported processed foods and agricultural products. In case of food mileage, around Hwaseong city, there are spatial structure with about 17 $ton{\cdot}km$, 26 $ton{\cdot}km$, and 11,000 $ton{\cdot}km$ respectively. The spatial structure of school meal foods supplies was determined by difference in feed rate of crops, eco-friendly agricultural products, imported processed foods, and imported agricultural products.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.191-198
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• 2005

The purpose of this study was to determine the level of acrylamide in various processed foods, some of which were chosen because they were known to contain an excessive amount of acrylamide. A total of 190 food products based on steamed rice, cereals, and potato chips were purchased from retail markets and analyzed with the LC-MS/MS method. Acrylamide was found to be widely distributed in all of the foods. The fried Potato chips contained the highest levels of acrylamide, at $470-3,572{\mu}g/kg$; these were lowered to $38-633{\mu}g/kg$ by vacuum frying. The median concentration of acrylamide was higher in snacks containing potato ($448{\mu}g/kg$) than in those with no potato ($133{\mu}g/kg$). The concentrations of acrylamide were 2-96 $\mu$g/kg in Korean staple foods, $48-61{\mu}g/kg$ in bone-extract soups, and $0-57{\mu}g/kg$ in Bulgogi sauce. These results suggest that the components of processed ffods and the processing methods are important determinants of acrylamide formation.

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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• pp.45-53
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• 1986

The utilization of horticultural tools in Korea is historically viewed through limited materials. The garlic shown in the birth myth of the Korean nation appears to be the first record of horticultural foods. Only the fragmentary knowledge is available on the production and utilization of horticultural foods during the eras from Old Chosun to the Three States and the Unified Shilla. It seems that mutual exchange of horticultural foods between the Three States and neighbor countries was very active. Kinds of horticultural foods utilized were more variable in the era of Koryo dynasty. The situation on horticultural foods during Chosun dynasty is comparatively well known through published agricultural books and other literatures.

• Research in Plant Disease
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• v.21 no.4
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• pp.297-308
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• 2015

In order to control seed-borne diseases, we obtained extracts from commercial fermented food products of Kimchi, Gochujang, Doenjang, Ganjang and Makgeolli and their suppressive effects against seed-borne diseases were studied. In addition, the suppressive effects of bacterial strains isolated from the fermented foods were screened in vitro and in vivo. Among fifty food extracts, twenty food-extracts suppressed more than 92% incidence of seedling rots in vitro and seven food extracts increased 58.3-66.8% of healthy seedling in the greenhouse. Among 218 isolates from the fermented foods, 29 isolates showing high antifungal activity against seven seed-borne fungal pathogens were selected. Among 29 isolates, 13 isolates significantly reduced seedling rot and increased healthy seedlings. Sixteen isolates with high antifungal activity and suppressive effect against sesame seedling rots were identified by 16S rRNA sequencing. Fourteen of sixteen isolates were identified as Bacillus spp. and the other two isolates from Makgeolli were identified as Saccharomyces cerevisiae. It was confirmed that B. amyloliquifaciens was majority in the effective bacterial population of Korean fermented foods. In addition, when the bioformulations of the two selected effective microorganisms, B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1, were prepared in powder forms using bentonite, kaolin, talc and zeolite, talc- and kaolin-bioformulation showed high control efficacy against sesame seed-borne disease, followed by zeolite-bioformulation. Meanwhile control efficacy of each bentonite-bioformulation of B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1 was lower than that of bacterial suspension of them. It was found that the selected effective microorganisms from Korean fermented foods were effective for controlling seed-borne diseases of sesame in vitro and in the greenhouse. We think that Korean fermented food extracts and useful microorganisms isolated from the extract can be used as bio-control agents for suppressing sesame seed-borne diseases based on above described results.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.85-92
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• 2005

The purpose of the study was to get some information about the educational program for consumers in the community. For this, the author investigated the ability to identify the imported foods and the educational contents to be taught. The subjects for this study were 183 housewives living in Cheongju city, and the research was conducted from March 1 to March 15, 2003. A survey questionnaire was distributed, asking general matters regarding the subject, attitude when purchasing foods, the ability to identify the imported foods, educational contents to be taught, and the identification ability between the domestic and the imported foods. The data was analyzed for percentage, mean, standard deviations using SAS program, and was also examined with Chi-square or ANOVA. $92.3\%$ of housewives checked the label to distinguish between the domestic food and the imported one, among which $99.5\%$ preferred to buy the domestic brand. For major reasons of this preference, $46.3\%$ of them reported that the imported foods had many harmful substances. $66.1\%$ of the subjects, however, replied that they did not have the ability to discern the differences between the two. The identification information was received from 'TV or radio program', which $61.7\%$ of the subjects reported as such. $61.5\%$ of the subjects were inclined to receive education about the imported foods. For the educational contents, $75.4\%$ wanted to learn 'the method to identify the imported foods'. According to the identification test on the imported foods, they got 13.6 points on the average out of 40 points, which was quite low. The highest correct answer was for pteridium aquilinum ($63.7\%$), sesame ($49.2\%$), and yellow croaker ($45.6\%$), while the highest incorrect answer was for red pepper powder ($40.4\%$), chestnut ($40.6\%$), and dried pepper ($32.2\%$). The results suggested that most of the respondents had negative attitudes towards the imported agricultural products, but their identification ability was quite poor. Therefore, it is necessary to provide education and publicity work in relation to the identification methods for the imported foods so that consumers may have less risk from the imported agricultural products.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1585-1592
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• 2013

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

• Journal of Environmental Science International
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• v.12 no.4
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• pp.461-467
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• 2003

This study was conducted to provide the basic information to know reasonable method f3r the removal and treatment of municipal solid wastes(MSWs). MSWs four different sources(apartment residence, commerce, office/industry) in Daegu city were collected, and bulk density, physical composition, moisture, combustible, ash, elements and heating values were investigated. The values of bulk density were at range of 0.30∼0.41ton/m$^3$. The percentages of foods, papers, vinyls/plastics, textiles, rubbers/leathers, metals and glasses/ceramics of wet muncipal solid wastes from three sources except office/industry were at range of 27.3∼46.4%, 21.2∼38.4%, 10.3∼11.9%, 3.8∼5.2%, 0.5∼1.7%, 6.9∼8.7% and 1.9∼2.6% respectively. The percentages of papers, foods, vinyls/plastics, textiles, rubbers/leathers, metals and glasses/ceramics of dry muncipal solid wastes from three sources except office/industry were at range of 21.1∼40.4%, 14.2∼30.1%, 15.2∼17.8%, 4.0∼6.0%, 0.9∼2.8%, 12.2∼14.1% and 3.1∼3.7％ respectively. The moisture contents of foods, woods, textiles and papers in wastes were at range of 65.7∼76.2%, 34.6∼50.0%, 22.2∼44.8 and 30.6∼44.4% respectively. The carbon contents of vinyls/plastics, rubbers/leathers, textiles, woods, papers and foods in wastes were at range of 75.88∼79.87%, 58.24∼70.74%, 45.23∼51.63%, 42.29∼45.58%, 40.19∼48.4% and 25.86∼36.25% respectively. The low heating values of foods, papers, woods, textiles, rubbers/leathers and vinyls/plastics by Dulong's law were at range of 178∼1,353kcal/kg, 770∼1,660kcal/kg, 995∼1,629kcal/kg, 2,133∼2,432kca1/kg, 4,200∼7,275 kcal/kg and 6,384∼8,722kcal/kg respectively, and the high heating values of them were at range of 782∼2,056 kcal/kg, 2,459∼3,314kca1/kg, 3,056∼3,592kcal/kg, 4,381∼5,087kca1/kg, 5,005∼8,066kca1/kg and 10,032∼10,739 kcal/kg respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.94-97
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• 1993

This study was to predict water activity of gelatinized model foods containing moisture, protein and starch with different concentration of humectants such as sodium chlorife and sucrose. The water activity of each samples were determinded by electrical hygrometry. The degree of lowering water activity in model foods with humectant solutions was following order as NaCl>sucrose. Model food $P_2S_1$ was predominant in depression of water activity by humectants than other model foods. The multiple regression equations between water activity and different humectants concentration, compositions and solution ratio of model foods were obtained and $R^2$ values were higher than 0.91.