• Title/Summary/Keyword: Expiration date

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Food/Nutrition Attitudes, Views and Practices of Adults in Seoul Area (서울지역 성인의 식품.영양.건강 태도와 식품영양표시 활용실태)

  • 장남수
    • Journal of Nutrition and Health
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    • v.30 no.3
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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.

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A Study on Perception and Utilization of Food-Nutrition Labeling by Age in Busan residents (부산지역 주민의 연령별 식품영양표시에 대한 인지도 및 이용실태)

  • Kim, Na-Young;Lee, Jeong-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.12
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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.

Reversible Watermarking based Video Contents Management and Control technique using Biological Organism Model (생물학적 유기체 모델을 이용한 가역 워터마킹 기반 비디오 콘텐츠 관리 및 제어 기법)

  • Jang, Bong-Joo;Lee, Suk-Hwan;Kwon, Ki-Ryong
    • Journal of Korea Multimedia Society
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    • v.16 no.7
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    • pp.841-851
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    • 2013
  • The infectious information hiding system(IIHS) is proposed for secure distribution of high quality video contents by applying optimized watermark embedding and detection algorithms to video codecs. And the watermark as infectious information is transmitted while target video is displayed or edited by codecs. This paper proposes a fast and effective reversible watermarking and infectious information generation for IIHS. Our reversible watermarking scheme enables video decoder to control video quality and watermark strength actively for by adding control code and expiration date with the watermark. Also, we designed our scheme with low computational complexity to satisfy it's real-time processing in a video codec, and to prevent time or frame delay during watermark detection and video restoration, we embedded one watermark and one side information within a macro-block. Experimental results verify that our scheme satisfy real-time watermark embedding and detection and watermark error is 0% after reversible watermark detection. Finally, we conform that the quality of restored video contens is almost same with compressed video without watermarking algorithm.

A Study on the Construction of Waste Incineration Facility by Pyrolysis Type in Iksan City (익산시의 열분해방식 폐기물 소각시설 건설에 관한 연구)

  • 육찬남
    • Journal of environmental and Sanitary engineering
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    • v.17 no.3
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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.

Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk

  • Imm, Jee-Young;Kim, Jong-Gun;Kim, Ji-Uk;Park, Soon-Ok;Oh, Se-Jong;Kim, Young-Jin;Chun, Ho-Nam;Jung, Hoo-Kil;You, Seung-Kwon;Whang, Kwang-Yeon;Kim, Sae-Hun
    • Food Science and Biotechnology
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    • v.14 no.6
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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.

Use of Freshness Indicator for Determination of Freshness and Quality Change of Tofu During Storage (신선도표시계를 이용한 두부의 저장 중 신선도 측정 및 품질 변화)

  • Shin, Hee-Young;Ku, Kyoung-Ju;Park, Sang-Kyu;Song, Kyung-Bin
    • Applied Biological Chemistry
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    • v.49 no.2
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    • pp.158-162
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    • 2006
  • To determine freshness and quality change of tofu during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, and sensory evaluation. Tofu had a change in color of the freshness indicator after storage of 8 days at $4^{\circ}C$, and its pH and total bacterial counts reached 5.6 and 7.63 log CFU/g, respectively. VBN and TBARS values increased and reached the decay point at the time of color change of the freshness indicator. Sensory evaluation also indicated that samples were unacceptable by off-odor and decrease of firmness at day 8 of storage. These results suggest that a freshness indicator should be useful in determining expiration date of tofu products during marketing by indicating the microbial safety as well as sensory change.

Interrelations Among Snack Preference, Purchasing Behaviors and Intake in Upper Grade Elementary School Students - Compared by the Gender and TV Watching Time - (초등학교 고학년에서 간식 선호도, 간식구매행동, 간식섭취와의 관련성 - 성별과 TV시청시간을 중심으로 -)

  • Her, Eun Sil
    • Korean Journal of Community Nutrition
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    • v.18 no.5
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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).

Purchasing Patterns and Influential Factors for Bakery Products and Effects of Brand Image on Consumers' Purchasing Power - Focused on Customers in Seoul - (베이커리 제품의 구매 성향 및 영향 요인과 브랜드 이미지가 소비자 구매력에 미치는 영향 - 서울 지역을 중심으로 -)

  • Na, Sung-Joo;Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.3
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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%).

Implemention of Refrigerator Application using NFC (NFC를 이용한 냉장고 Application 구현)

  • Ham, Ji-Hun;Yun, Min-Gyu;Han, Jung-Woo;Kim, Tae Yong;Jang, Won-Tae
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • 2015.10a
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    • pp.570-572
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    • 2015
  • NFC (Near Field Communication) is an area of the RFID technology is a kind of short-range wireless communication. NFC technology is to utilize the data transfer, the access control system is usefully employed in many fields, such as mobile payment. Recently smartphone application development using NFC is activated, recognition of the convenience of the current NFC tag is insignificant state. In this paper, it is the content of the Application that was created in order to provide the knowledge of convenience food to the customer to visit the mart. Users with Mart, using smartphones, at a NFC tag that is attached to the food display stand food information, purchasing tips, keeping method, data such efficacy is provided over the screen of the smartphone. If you purchased the food is placed in the refrigerator "moves to the food list of application to click the button, through the food list screen their food list in the refrigerator, and by providing information such as expiration date, the user There is help me to be able to buy the more convenient food.

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Comparison of the Perception of Frozen Processed Food, Food Labeling and Nutrition Labeling between Employees and Non-employees in the Frozen Food Industry (냉동 가공 식품, 식품 표시 및 영양 표시에 대한 냉동 식품 산업 종사자와 비종사자의 인식 차이 조사 연구)

  • Lee, Min-Jin;Yoon, Ki-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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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.

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