• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.354-364
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• 2020

For this paper we analyzed heavy metals including lead, cadmium, arsenic and mercury, and conducted risk assessment on 171 types of herbal medicines used as foods and drugs distributed in Seoul's Yangnyeongsi and Kyungdong (Gyeongdong) herbal medicine markets. The concentrations of the heavy metals were measured by the ICP-MS and a mercury analyzer. The detection ranges of the lead, cadmium, arsenic and mercury were found to be ND-4.719 mg/kg, ND-1.019 mg/kg, 0.002-8.696 mg/kg and ND-0.058 mg/kg, respectively. Artemisiae Capillaris Herba exceeded the standards of the MFDS (Ministry of Food and Drug Safety) for cadmium items, and Actinidiae Ramulus et Fulium et Fructus Vermicultus exceeded the standards for arsenic items. The non-carcinogenic risk assessment showed that there were no items exceeding 1 and that they were safe. The risk of carcinogenicity to lead was below 10^-6 in all items and was evaluated as safe. The risk of carcinogenicity of arsenic was almost all in the range of 10^-4 to 10^-6. All %PTWI are considered to be safe below 100.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.241-247
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• 2014

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.185-192
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• 2023

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

• Journal of Korean Society for Atmospheric Environment
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• v.26 no.1
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• pp.57-68
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• 2010

Increase in greenhouse gas emissions during the last century has led to remarkable changes in our environment and climate system. Many policy measures have been developed to reduce greenhouse gas emissions across the world, many of which require our lifestyle changes from energy-intensive to energy-saving. One of the changes in our living patterns is to consider food miles. A food mile is the distance food travels from where it is produced to where it is consumed. Providing information of food miles will help people choose low mileage food, helping promote a "green consumption" action and lead to a low carbon society with emission reduction systems. In this study, 10 items are selected from 23 Harmonized commodity description and 2-digit coding system (HS) to estimate their food miles, and $CO_2$ emissions released in the transportation of imported food. For the estimation, four countries are chosen-Korea, Japan, United Kingdom (UK) and France, with Korea and Japan's 2001, 2003, and 2007 trade statistics and UK and France's 2003 and 2007 trade statistics used. As a result, Korea showed in 2007 the highest level of food miles and $CO_2$ emissions per capita among 4 countries. That suggests that Korea should make an effort to purchase local food to reduce food miles and use low-carbon vehicles for food transport, contributing to reducing greenhouse gas emissions.

• Journal of Korean Society on Water Environment
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• v.30 no.6
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• pp.683-690
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• 2014

Nanomaterials are used in a range of fields, including industry, medicine, aerospace, and manufacturing, due to their unique and useful properties. In recent years, nanotechnology has developed rapidly, and the amount of nanomaterials used in various fields has increased consistently. As a result, nanomaterials are released into the aquatic and soil ecosystem, posing potential risks to organisms and environment. These materials can enter the cells and may cause serious damage to organisms. Furthermore, they can be transferred through trophic levels and food web, thereby leading to bioconcentration and biomagnification. In this study, we analyzed the trends in research on food chain transfer of nanomaterials and investigated the techniques used in the research. Although many studies have been underway, there is a need for further advanced studies on higher trophic levels and complex microcosm and mesocosm. Furthermore, study topics should be expanded to include various types of nanomaterials and varied species and trophic levels.

• Journal of Environmental Health Sciences
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• v.28 no.2
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• pp.23-39
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• 2002

This study focuses on the structure of geographical conditions, the riverbed, the meterological and atmospheric examination, the ecological environment, the food chain and the ecosystem, in order to establish a basic plan for preparing a natural learning area of environmental ecosystem in Bukchun and its surroundings, Gyeongju. The results could be summarized as follows. Bukchun is a first grade which extends 6km along the road from Bomun bridge to the junction of Hyungsangang. The basin area is 7.10$\textrm{km}^2$ and the slope is 1/200~1/300. Gyeongju has good atmospheric conditions, i.e. SO$_2$0.011 ~0.017ppm, CO 0.8~ 1.5ppm, NO$_2$0.013~0.019ppm, $O_3$0.013~0.020ppm, TSP 85~142$\mu\textrm{g}$/㎥, PM-10 47~90$\mu\textrm{g}$/㎥ and Pb 0.057 ~0.129$\mu\textrm{g}$/㎥, which is below the annual and daily averages, and is little lower than those of Pohang and Ulsan. The ecosystem of Bukchun is based on the structure of the food chain, which includes birds such as the grey and white herons at the top of the food chain. This study also considers the development of the river's in terms of culture, environment and ecology concept.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.229-235
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• 2018

The Breakfast Club of the Seoul Metropolitan Government aims to provide breakfast and nutrition education to students who require need breakfast. This study was conducted to explore the experience of changes at the individual and environmental levels among high-school participants of the Breakfast Club. The qualitative data were collected from 20 high school students (10 boys and 10 girls) via a focus group interview at each school. Experienced improvement and suggested future tasks from the experience of the Breakfast Club were categorized at three levels (themes): personal factors, school environmental factors, and home environmental factors. The health belief, knowledege, awareness, and perception of effects of the participants showed improvement but the personal barriers need to be improved. At the school level, peer influence and school food policies were improved but some aspects of availability and accessibility for breakfast, and social norms need to be improved. The factors related to the home environment, such as family influence, and availability and accessibility for breakfast were better after the program. The Breakfast Club changed not only personal behaviors but also the family and school environments.

• Journal of Korea Society of Digital Industry and Information Management
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• v.9 no.4
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• pp.143-153
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• 2013

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years, however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study, definitions of the "authentic food" in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for "Hwanggeum Bori Aechan", which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.101-110
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• 2011

The principal objective of this study was to evaluate the consumption behavior and perceptions of environment-friendly agricultural products(EAPs) by university students in the Chonbuk area, Korea. Self-administered questionnaires were collected from 309 university students(male 33.0%, female 67.0%). Descriptive and comparative statistical analyses was completed using SPSS v. 12.0. The percentage of subjects who purchased EAPs was 70.9%. Of those, 87.2% had EAPs purchased by their mothers. The most purchased EAPs were vegetables, the primary reason for which was the perception of 'good for health'(73.1%). The main information source about EAPs was 'familes/freinds'. The average scores of 'attitude toward EAPs', 'knowledge toward EAPs', 'concern toward EAPs' were $3.76{\pm}0.57$, $2.91{\pm}0.61$ and $3.29{\pm}0.43$, respectively. With regards to 'attitude toward EAPs', the scores were significantly affected by 'self-reported health status'(p<0.05). With regard to 'knowledge toward EAPs' and 'concern toward EAPs', the scores were significantly affected by 'supplements for health' (p<0.05; p<0.001). For university students' right choices of EAPs, information and consumer education wthin the university curriculum on these products are necessary.