• Journal of Nutrition and Health
• /
• v.30 no.3
• /
• pp.360-369
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.12
• /
• pp.1801-1810
• /
• 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.

• Journal of Korea Multimedia Society
• /
• v.16 no.7
• /
• pp.841-851
• /
• 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.

• Journal of environmental and Sanitary engineering
• /
• v.17 no.3
• /
• pp.60-66
• /
• 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
• /
• v.14 no.6
• /
• pp.752-757
• /
• 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
• /
• v.49 no.2
• /
• pp.158-162
• /
• 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.

• Korean Journal of Community Nutrition
• /
• v.18 no.5
• /
• pp.429-441
• /
• 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).

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.3
• /
• pp.429-437
• /
• 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%).

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2015.10a
• /
• pp.570-572
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.4
• /
• pp.533-543
• /
• 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.