• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1132-1146
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• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.4
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• pp.263-274
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• 2000

Carotenoids are widely distributed natural pigments which are in an increasing demand by the market, due to their applicatins in the human food, animal feed, cosmetics, and pharmaceutical industries. Although more than 600 carotenoids have been identified in nature, only a few are industrially important (${\beta}$-carotene, astaxanthin, lutein or lycopene). To date chemical processes manufacture most of the carotenoid production, but the interest for carotenoids of biological origin is growing since theire is an increased public concern over the safety of artificial food colorants. Although much interest and effort has been devoted to the use of biological sources for industrially important carotenoids, only the production of biological ${\beta}$-carotene and astaxanthin has been reported. Among fungi, several Mucorales strains, particularly Blakeslea trispora, have been used to develop fermentation processes for the production of ${\beta}$-carotene on almost competitive cost-price levels. Similarly, the basidiomycetous yeast Xanthophyllomyces dendrorhous (the perfect state of Phaffia rhodozyma), has been proposed as a promising source of astaxanthin. This paper focuses on recent findings on the fungal pathways for carotenoid production, especially the structure and function of the genes involved in the biosynthesis of carotenoids in the Mucorales. An outlook of the possibilities of an increased industrial production of carotenoids, based on metabolic engineering of fungi for carotenoid content and composition, is also discussed.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.434-444
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• 2012

The purpose of this study was to develop children-friendly education materials based on food replicas for the dietary education of lower grade elementary students. Through a literature review on current dietary problems and dietary education for children, five education themes were chosen: balanced diet, seasonal food, traditional food, noodle culture, and making instant noodles. A total of 304 key food items for food replicas were selected based on the themes: six basic food groups (113 items), balanced meals (37 items), dietary habits (74 items), spring foods (13 items), summer foods (17 items), autumn foods (16 items), winter foods (11 items), Korean traditional foods (52 items), Korean native noodles (18 items), noodles from foreign countries (19 items), and making instant noodles (46 items). Next, a food replica database was developed consisting of name of the food, picture, size, ingredient, recipe, reference, and attached code. Powerpoint slides and teaching plans for all education themes were developed utilizing the food replicas in order to raise interest and understanding of serving size and intake amount. This research provides a basis for the development of food replicas as effective dietary education materials for elementary students and their use in extra-curricular activities, after school programs, community health centers, or food companies.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.341-348
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• 2007

This study was to investigate utilization status of internet, health/nutrition websites among children, and to assess the needs for developing nutrition websites and education programs for children. The survey questionnaire was administered to 5-6th grade students (n=434) at two elementary schools. About 32% used the internet every day while 19.5% used it whenever they needed, showing significant differences in internet usage by gender (p<0.01). Although the subjects used the internet frequently, those who used health/nutrition websites were 23.3%. The purpose of using these sites were mainly 'to obtain health/nutrition information' (55%), 'to get information regarding weight control' (17%). Fifty-six percent of the users were satisfied with the nutrition websites, but only 30% said that they were helpful. The preferred topics in developing nutrition websites were assessment of obesity, exercise methods, weight control methods, nutrition information (e.g., diet for stature growth), dietary assessment and food hygiene. Girls showed more interest in these topics than boys (p<0.05). For school nutrition education, girls showed more interest than boys in topics for cooking snacks (p<0.001) and selecting snacks (p<0.05). In nutrition websites, subjects wanted to have information and game/quiz, as well as getting information using Flash animation. The favorite colors for screen and text were slightly different by gender (p<0.01). In school nutrition education, 89.5% of subjects liked to have activities (e.g., cooking, exercise, game). They also liked materials using computers, video and internet than printed materials. If nutrition education was done at schools, subjects wanted to receive 5.7 times of education per semester on average (mean length: 42.6 min/session). This study suggests that nutrition websites and education programs for children should include the topics such as assessment of obesity or diet, weight control and special information (e.g., diet for growth) as well as general information. In designing nutrition websites and programs, methods including game, quiz, Flash animation and activities (cooking, exercise) could be appropriately used to induce the interest and involvement of children.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.629-637
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• 2002

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

• The Korean Journal of Food & Health Convergence
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• v.9 no.2
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• pp.7-18
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• 2023

Through these research results, I would like to present some implications for promoting and revitalizing local food sales in Daejeon and establishing a local food system. First, in terms of local food direct stores, when establishing a local food store, location conditions should be considered. If the location cannot be changed, the quality of agricultural products should be improved to improve consumer satisfaction and purchase intention so that consumers can directly feel the value of the product. Second, efforts at the local government level are needed to improve the stability of local food. There are still many consumers who are not properly aware of local food. It is necessary to improve consumers' interest in the value of local food by providing education including social and environmental information on the production and distribution process of local food. Third, policy efforts on local food are needed. It is necessary to introduce and reorganize the local food certification system to emphasize the stability of local food to consumers and form trust. Finally, for the continuous development of local food, research on the satisfaction and purchase intention of local food consumers must be continuously conducted.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.243-255
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• 2007

This study carried out a survey which is related to food safety in food business in order to find out interest in food safety and to get awareness of food safety in food business. The research was done through surveys for the people in the Seoul Metropolitan area. 232 out of 250 answers were used in analyzing frequency, factor, $x^2$-test, and t-test through SPSS Win 12.0. There are three main factors of food safety in food business. The first is food borne illness(65.9%), the second is trans-fat(63.4%), and the third is remained agrichemicals(58.5%). Basically, women consider food safety more seriously than men do, and married women than unmarried women. Women were unsatisfied with the government's regulations than men were, married women than unmarried women. Women more consider awareness of food safety than men do, married women than unmarried women. Overall, unmarried women worried about their eating stuff seriously than any other group does. People consider food safety first, more and more these days, therefore, we need special management programs and regulations to focus on food safety and to support many studies about food safety.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.247-258
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• 2007

This study was conducted to investigate weight control status and associated factors among health-related major female college students. The subjects consisted of 41 nutrition and 78 physical exercise major female college students. Nutrient intakes, biochemical index, nutrition knowledge (recognition and accuracy), interest of weight control, body satisfaction, self-recognition of health condition, self-evaluated body weight were studied. About 73% of nutrition and 79% of physical exercise major female students were in the normal range of BMI ($18.5{\sim}23$) and 2% of nutrition and 1% of physical exercise major female students were underweight, 10% of nutrition and 6% of physical exercise major female students were obese. There were no significant differences in height and weight by major but %body fat and WHR in physical exercise majors were significantly lower than nutrition major students (respectively p<0.01, p<0.05). Overall, nutrition intakes of subjects were not shown to be appropriate, especially Ca/P of subjects was shown $0.54{\sim}0.64$, fat% out of energy of subjects was shown $24.7{\sim}29.0$ and Na intake was shown above 2000mg. Recognition and accuracy of nutrition were higher than those of physical exercise majors (p<0.001). There were no significant differences in self-recognition of health condition, self-evaluated body weight, satisfaction of body shape by major and weight control attempt. But interest of weight control of attempter was higher than that of no-attempter in nutrition (p<0.05) and physical exercise major students (p<0.01). Significantly negative correlation was found in satisfaction of body and BMI, body fat mass, %bodyfat, WHR. And significantly positive correlation was found in interest of weight control and BMI, %bodyfat, WHR. It was noticeable to see that interest of weight control was positively correlated to accuracy and accuracy was negatively correlated to blood cholesterol level. Therefore, proper nutrition education for female college students is needed in order to improve their weight control-related health.