• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.309-317
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• 2014

The purpose of this study was to investigate convenience foods at convenience stores, by examining consumption patterns, as well as the degree of checking food-nutrition labeling. In this study, 208 workers in Busan in their 20s or 30s were surveyed using 1:1 interview questionnaires. The weekly usage frequencies of cup-ramyeon, gimbap, ramyeon, and sandwiches were 41.0%, 39.4%, 32.7%, and 19.0% respectively. The usage frequency of convenience foods was 12.0% for 'over 5 times/week', 23.0% for '3~4 times/week', 31.7% for '1~2 times/week', 29.8% for '1~2 times/month', and 3.4% for zero usage. Workers in their 20s showed a significantly (P<0.05) higher rate in the '3~4 times/week' as well as '1~2 times/week' intervals than workers in their 30s. Single people showed a significantly (P<0.01) higher rate than married people. Workers in their 20s showed a significantly higher score for the '3~4 times/week' as well as '1~2 times/week' intervals (P<0.05). The mean score of checking food labeling was 4.02/5.00 for the manufacturer's date, or expiration date, 3.23/5.00 for weight or volume, 2.99/5.00 for cooking method, and 2.85/5.00 for storage method. Females showed significantly (P<0.01) higher rates for checking the manufacturer's date or expiration date, as well as source of the raw material. Single workers showed significantly (P<0.01) higher rates for checking the manufacture's or expiration date as well as storage method. The mean score for checking nutrition labeling was 3.06/5.00 for calories, 2.84/5.00 for trans fat, 2.80/5.00 for sodium, and 2.76/5.00 for cholesterol. Females showed a significantly (P<0.01) higher rate for six of 10 items. Workers in their 20s showed a significantly (P<0.05) higher rate for four of 10 items. Expert officials showed significantly higher rate for six of 10 items (P<0.05) and two of 10 items (P<0.01), respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.4
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• pp.163-171
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• 1980

Recently, Bacillus has been identified as one of food poisoning bacteria especially in products of cereal foods in foreign countries. Therefore, the quantitative distribution of Bacillus cereus in market foods, its physiological characteristics, growth rate by temperature and heat resistance of its spore were examined. Thirty two samples of cooked rice, 20 samples of kimbab(cooked rice rolled with laver), 23 samples of rice cake, 13 samples of rice ana 13 samples of barley were collected from restaurents and food stores in Busan, Korea during the period from May to November in 1980. Forty samples of 101 samples submitted to the test appeared positive for Bacillus cereus showing abut $40\%$ in detection ratio. Detection ratio of Bacillus cereus was higher than $50\%$ in barley and rice, and about $30\%$ in rice products. Average Bacillus cereus content of in the samples was $2.6\times10^6/g$ in cooked rice, $2.3\times10^6/g$in kimbab, $4.9\times10^4/g$ in rice cake while that in rice and barley was about $10^3/g$. The result of biochemical tests of the bacterium was $100\%$ positive in catalase, egg yolk reaction, gelatin hydrolysis and glucose fermentation, $100\%$ negative in xylose, arabinose and mannitol oxidation, about $90\%$ positive in acetoin production, $80.0\%$ positive in nitrate reduction and citrate utilization and $55.0\%$ positive in starch hydrolysis test. Isolation ratio of Bacillus ceresus which showed haemolysis positive and starch hydrolysis negative results, was about $38\%$ in 40 strains examined. It is known that those strains has a close relation to food poisoning accident. Growth rate and generation time of Bacillus cereus isolated from the cooked rice were $0.34hr^{-1},\;2.02hr\;at\;20^{\circ}C,\;0.73hr^{-1},\;0.95hr\;at\;30^{\circ}C\;and\;0.49hr^{-1},\;1.44\;hr\;at\;40^{\circ}C$ respectively. Heat resistance value of Bacillus cereus spores suspended in phosphate buffer solution was $D_{90}=29.0min,\;D_{95}=8.7min,\;D_{98}=3.7\;min\;and\;D_{101}=2.3\;min(z=10.5)$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.998-1001
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• 2002

Micro-LC method for the quantitative determination of hydrogen peroxide in foods has been established. This method was carried out on cation-exchange resin gel column using distilled water as mobile phase with 50 mM sodium sulfate as electrolyte. The detection was performed with an electrochemical detector (ECD) at 0.6 voltage. Under this analytical condition, the recovery rates of hydrogen peroxide in tomato and lemon were 98.3 and 97.4%, respectively. Among 28 food types, hydrogen peroxide concentrations were 0.6, 0.5, 1.9, 0.9, 0.5, 0.6, 0.9, 0.8, and 0.4 ppm in banana, peach, orange, strawberry, pepper, onion, cucumber, burdock, and egg plant, respectively, Whereas none was detected in remaing 19 samples.

• KSBB Journal
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• v.23 no.5
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• pp.419-424
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• 2008

In this study, we examined the anti-diabetic activity in vitro by the crude extracts of Tetragonia tetragonioides which has been known to superior plants for the traditional prevention and treatment of stomach-related diseases. $\alpha$-Amylase and $\alpha$-glucosidase, the principal enzymes involved in the metabolism of carbohydrates, and aldose reductase, the key enzyme of the polyol pathway, have been shown to play the important roles in the complications associated with diabetes. A hexane (HX) fraction of T. tetragonioides were shown to inhibit more than 50% of salivary and pancreatin $\alpha$-amylase activity at concentration of 2.882 mg/mL and 2.043 mg/mL, respectively. In addition, the HX and ethylacetate (EA) fraction showed the highest inhibitory activity on yeast $\alpha$-glucosidase at values of $IC_{50}$ of 0.723 mg/mL and 1.356 mg/mL respectively. The HX, dichloromethane (DCM) and EA fraction showed more higher inhibitory activity on yeast $\alpha$-glucosidase than commercial agent such as 1-deoxynorjirimycin and acarbose. Also, the aldose reductase from human muscle cell had been inhibited strongly by the DCM fraction and HX fraction at 51.95% and 47.22% at a concentration of 1 mg/mL, respectively. Our study, for the first time, revealed the anti-diabetic potential of T. tetragonioides and this study could be used to develop medicinal preparations or nutraceutical and functional foods for diabetes and related symptoms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1515-1522
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• 2008

Monitoring the pesticide residues in agricultural products is essential to protect consumers, obtain data for risk assessment, and ensure fair trade practices. We developed a multi-residue method for the analysis of 37 pesticides with different physico-chemical properties in agricultural products and analyzed the amount of pesticide residues on about 1,000 samples circulated in South Korea. The samples consisted of 26 different types of agricultural products selected at markets in 14 major cities; cereals (2 species), nuts (1 species) potatoes (1 species), beans (2 species), fruits (3 species), vegetables (16 species), and mushrooms (1 species). In this study, residual pesticides were detected in 23 samples (2.2%) and one sample was detected to be over maximum residue limits (MRLs, 0.1%) for pesticides in foods by the Korea food code. In leafy vegetables such as pepper leaves, radish leaves, cham-na-mul, shin-sun-cho, crown daisy, chwi-na-mul and citrus fruits such as kumquat, 8 kinds of pesticides were detected. Specially, diazinon were detected over MRLs and also, endosulfan, ethoprophos and phenthoate were detected frequently. Based on these results, we investigated the risk assesment from amount of residual pesticide, total %ADI was 1.262%, but the value has not effected on human health.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1161-1171
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• 2007

This study investigated the effects of a nutrition education program which used children's books, on students' food preferences and eating behavior. The program used seven children's books on the subject of food and nutrition, and included diverse learning activities based on Multiple Intelligences. The subjects were divided into two groups: control and experimental. The control group took only the regular practical arts lessons, while the experimental group took the additional lessons of this program. The results were as followed. First, the food preferences of the experimental group increased for various foods, expecially fish, beans, vegetables, and seaweed, for which their preferences had been low, while their preferences for processed foodstuffs decreased. Second, the eating behavior of the experimental group improved more than that of the control group. Thus, this program had positive effects on the children's food preferences and eating behavior. Programs such as these can help children to participate in learning activities with greater interest, and to learn various subjects in books. In addition, this study suggests that children's books can be valuable materials in nutrition education.

• Journal of The Korean Association For Science Education
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• v.24 no.2
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• pp.328-342
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• 2004

This study aims to develop STS modules which consider the local concerns of Korean society and their authentic evaluation instruments. Their titles are as follows: 'Health-Aiding Foods, are they necessary?', 'Competition between Alien and Native Species', 'Living Lesson of Lake Shihwa', and 'Problems of food wastes; Would you like to throw them away, if they are money?' All of them deal with issues unique to Korean local situations. Each module consisted of two versions; a student worksheet and a teachers' guide. Students' activities were categorized into six processes such as group activities, investigation, discussion and presentation, experiments, field trip, and multiple intelligence activities. Various assessment tools and abilities for the decision-making in their STS classes were also included. In order to validate these modules, 24 teachers who have been teaching science, biology and environmental science in the secondary schools reviewed these modules and provided feedbacks about their validity and usefulness. We expect that the various rubrics included in each module will provide teachers creative and flexible assessment methods for students' understandings and their decision-making abilities toward the issues.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.137-146
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• 1982

Histological study of eel was carried out to determine the effect of drying on muscular tissue and fat movement. The results are as follows: (1) Changes of muscular tissue during drying may he divided into two stages early and late. In the early stage there was apparent dehydration of connective tissue while in the late stage muscle fibre dehydration appears to occur. (2) Movement of fat during drying depends upon division and contraction of the myocommata caused by inner structural changes. This phenomenon appeared to be more apparent in the late rather than the early drying stage.(3) After freeze-drying traces of ice crystals were detected around the muscle cells. These ice crystals remained even after rehydration. (4) When muscular tissue was heated the connective tissue melted while muscle fiber dehydrated and solidified.