• Journal of Nutrition and Health
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• 제30권3호
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1801-1810
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• 2009

This study was carried out to investigate food-nutrition labeling perception and utilization classified by age in Busan. The survey was conducted from March 26 to April 30, 2008 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: reasons for purchase of the processed food was 'delicious' in elementary school children and middle & high school students, but was 'easy to eat and cook' in the adults groups (p<0.001). The criteria for choice of the processed foods was 'taste' in all of the subjects. Eighty seven point five percent of the over 60's do not know about food labeling and 70.1% of them did not check the food label. The first confirmed items for buying the processed foods was 'expiration date' in all of the subjects (71.1%). In elementary school children, middle & high school students, 20's & 30's group, the ratio of awareness of nutrition label was higher than the 40's & 50's and over 60's group. For reading of nutrition label, all of the subjects except elementary group replied 'often' (p<0.001). For the experience of education and publicity on food-nutrition labeling, 54.3% of the subjects replied 'often', and there was a significant difference by age. For the necessity of education and publicity on food-nutrition labeling, 49.5% of the subjects replied 'necessary'. There was significant positive correlation between degree of checking of nutrition label and degree of checking of food label, accuracy of knowledge of processed food, necessity of education and publicity. Therefore, education and publicity on food-nutrition labeling for the subjects are required to encourage them to choose more nutritious food and have healthier dietary pattern.

• 한국멀티미디어학회논문지
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• 제16권7호
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• pp.841-851
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• 2013

생물학적 유기체 모델에서의 바이러스 특성을 이용한 전염성 정보은닉 시스템은 비디오 인코더 및 디코더에 대해 각각 최적의 워터마크 은닉 및 검출 방법을 적용하고 비디오의 재생 또는 편집 등이 발생할 때마다 워터마크를 전이시킴으로써 각종 공격에 강인하게 함으로써 비디오 콘텐츠의 안전한 유통을 가능하게 하기 위한 방법이다. 본 논문은 전염성 정보은닉 시스템을 위한 전염성 정보의 생성과 빠르고 효율적인 가역 워터마킹 기법을 제안한다. 제안 기법은 비디오 콘텐츠 기반 가역 워터마킹을 위해 제어 코드및 콘텐츠 유효기간을 워터마크와 결합하여 전염시킨 후, 비디오 재생 시에 능동적으로 콘텐츠의 화질 및 워터마크 강도를 제어할 수 있으며, 실시간성을 만족하기 위해 계산복잡도가 낮게 설계되었다. 또한, 가역 워터마크 복원을 위한 시간지연이 발생하지 않도록 매크로블록 단위의 워터마크 및 부가정보 은닉이 수행된다. 실험결과 제안 기법이 실시간성을 만족하며, 공격받지 않은 비디오 비트스트림에 대해 가역 워터마크 검출 및 영상 복원 후 워터마크 손실은 0%였으며, 복원 후의 화질은 동일한 비트율로 압축한 비디오와 거의 동일함을 확인하였다.

• 환경위생공학
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• 제17권3호
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• pp.60-66
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• 2002

Iksan city is planning to construct a waste incinerator on the site of about $110,000\textrm{m}^2$ in size that will be selected from a public bid(Oct.~Nov.2002)in the wake of expiration by June 2003 of use for Hamyeol fill-up ground. Science it has usually been difficult to find sites for filling-up or incinerating facilities owing to NIMBY phenomenon, it is badly requested to employ up-to-date technology for processing wastes without environmental pollution. The conflicts between the administrative authorities and community people with regard to construction of incineration facilities, fill-up ground and facilities for waste processing or recycling are not the matters of just today but are increasingly deepening and spreading countrywide. There seems to be no prospect for these conflicts to be amicably settled through dialogues. They rather become a social disease inflicting the whole country like an epidemic. It is therefore believed to be necessary to introduce measures to design and build environment-friendly facilities that may be accepted by residents as not abominable ones but be used as amusing place while they watch the daily operation of them as watchdogs. Iksan city's plan to construct environment-friendly waste incineration facilities of pyrolysis type without chimney has undergone the process of public hearings and explanatory gatherings from every class of Iksan citizens to get consensus but is still delayed due mainly to be the failure of inducing foreign investments. Pyrolysis technology has two advantages ; first, environment-friendly due to less emission of second pollutants ; second, production of by-products highly valuable as resources. It Is known that Germany has recently begun installation and operation of pyrolysis facility urban wastes, an evidence indicating that pyrolysis method will be widely applied to cope with the tightened regulation to preserve environment worldwide.

• Food Science and Biotechnology
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• 제14권6호
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• pp.752-757
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• 2005

Changes in milk quality during storage of extended shelf life milk (ESL milk) and non-ESL milk were evaluated. No significant differences were observed between ESL and typical ultra high temperature-treated (UHT) milk in physicochemical properties including non-casein nitrogen (NCN) content, whey protein nitrogen index (WPNI), and L-ascorbic acid content. Low temperature and long time-treated milk (LTLT milk) had significantly higher NCN content and WPNI than those of UHT milk. In terms of microbial quality, yeast, molds, coliforms, and other bacteria were not detected in ESL milk during entire storage (21 days after expiration date) period at 4 and $25^{\circ}C$, while LTLT milk was more susceptible to microbial infection. Rats fed ESL milk resulted in significantly higher body weight, average daily gain, and feed efficiency than those given UHT milk. These results suggest ESL milk maintains better microbial quality than typical UHT milk, particularly during storage under extended refrigeration and at high temperature.

• Applied Biological Chemistry
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• 제49권2호
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• pp.158-162
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• 2006

두부의 저장 중 신선도를 판정 할 수 있는 신선도표시계를 제작하여 두부의 표면에 부착하여 품질변화를 측정하였다. 부패시점을 판정하기 위하여 pH, VBN, TBARS, 총균수 및 관능검사를 수행하였다. 두부의 저장 중 품질변화를 측정한 결과 신선도표시계의 반응 시점과 같은 저장 8일째에 두부는 부패초기수준에 도달하여 pH는 5.6, 총균수는 7.63 log CFU/g의 값을 나타내었다. 또한 VBN, TBARS 값도 상승하였고, 관능검사 결과도 저장 8일 이후에는 이취 및 표면에 점질물 생성 및 조직의 저하 등 가식이 불가능 하였다. 따라서 본 연구에서 사용된 신선도표시계는 두부의 저장 중 신선도를 실시간으로 나타내줌으로써 두부의 유통기한 확립 측면에서 매우 유용한 도구가 될 것으로 판단된다.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.429-441
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• 2013

This study was conducted to examine the interrelations among snack preference, purchasing behavior and intake of fifth and sixth grade students in elementary schools in Gyeongnam province. Frequency of snack intake was the highest in those who reported 'once a day' (45.6%) snack habit. Longer-time television viewers also showed higher frequency of snack intake than shorter-time viewers. Thirty-three percent of students purchased snacks by themselves and the frequency of snack purchasing had a significant positive relationship with TV watching time (p < 0.01). The main reason, place and time of eating snacks were 'hunger' (79.2%), their home environment (50.9%) and 'after school hours' (89.7%). The favorite snack was 'ice cream' and, this snack habit was significantly different by gender of the child (p < 0.01) and TV watching time (p < 0.01). 'Milk and dairy products' scored highest (3.47) in snack intake frequency among longer-time TV viewers (> 2hr) compared to shorter-time TV viewers and this difference was statistically significant (p < 0.001). The snack preference score was correlated positively (r = 0.454) with the intake frequency for snack and its explanation power ($R^2$) was 20.5%. With regard to snack purchase behaviors, the scores of 'checking the expiration date' and 'comparing the price with similar products' were high (in what group?). Female students (p < 0.001) and shorter-time TV viewers (< 2hr) (p < 0.01) had a more reasonable purchasing behavior. The total score of preference was significantly higher (p < 0.05) in shorter-timeTV viewers (< 2hr). In the correlation between snack purchasing behaviors and intake frequency, attractiveness (r = 0.208, p < 0.001) and preference (r = 0.330, p < 0.001) showed significant positive correlations. The result of regression analysis, preference only was selected ($R^2$= 0.108).

• 동아시아식생활학회지
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• 제21권3호
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• pp.429-437
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• 2011

This study evaluated on the purchasing patterns for bakery products and the effects of brand image on consumers' purchasing power while living in the Seoul area. The questionnaires developed for this study were distributed to 400 males and females aged 20 and older. A total of 385 questionnaires were used for analysis (96.0%) and the statistical analysis, descriptive analysis, and $x^2$-test were completed using SPSS (version 14.0) software. When purchasing bakery products, 'taste' (59.7%) was most important followed by 'shape and size' (13.2%), 'ingredients' (11.7%), 'price' (7.5%), 'expiration date' (5.2%). 'origin of ingredients' (2.1%), and 'packaging' (0.5%). Subject showed significant differences in their purchase of bakery products based on characteristics including 'age' (p<0.05), 'occupation' (p<0.01), 'type of family' (p<0.01), and 'income' (p<0.1) The most influential factor in purchasing bakery products was 'material' (score=3.73), followed by 'name value' (score=3.56). Brand image of bakery had an effect on bakery products as 'present' (score=3.83), 'sanitation' (score=3.58). And, the most high respondent in basis of deciding brand image consumer's was 'clean and nice interior'(53.1%), followed by 'high quality ingredients and packaging'(23.7%).

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.570-572
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• 2015

NFC(Near Field Communication)는 근거리 무선 통신의 일종으로 RFID 기술의 한 영역이다. NFC 기술은 데이터 전송, 출입통제 시스템 활용 및 모바일 결제와 같은 많은 영역에서 유용하게 사용되고 있다. 최근 NFC를 활용한 스마트폰 어플리케이션 개발이 활성화되고 있지만, 현재 NFC 태그의 편리성에 대한 인식은 미미한 상태이다. 본 논문은 마트를 방문하는 고객에게 편리성과 식품에 대한 지식을 제공하기 위해 만든 Application에 대한 내용이다. 사용자는 마트에서 스마트폰을 이용하여 식품 전시대에 붙어있는 NFC에 태그하게 되면 식품정보, 구입요령, 보관법, 효능 등의 데이터가 스마트폰 화면을 통해 제공된다. 해당 식품을 구매할 경우 '냉장고에 넣기' 버튼 클릭 시 Application의 식품목록으로 넘어가며, 식품목록 화면을 통해 자신의 냉장고안의 식품목록, 유통기한 등의 정보를 제공함으로써 사용자들이 좀 더 편리하게 식품을 구매할 수 있도록 도와준다.

• 동아시아식생활학회지
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• 제19권4호
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.