• CELLMED
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• v.14 no.2
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• pp.2.1-2.10
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• 2024

Through big data analysis of the 'Joseonwangjosilok', this study examines the perception of ginseng among the ruling class and its utilization during the Joseon era. It aims to provide foundational data for the development of ginseng into a high-value cultural commodity. The focus of this research, the Joseonwangjosilok, comprises 1,968 volumes in 948 books, spanning a record of 518 years. Data was collected through web crawling on the website of the National Institute of Korean History, followed by frequency analysis of significant words. To assess the interest in ginseng across the reigns of 27 kings during the Joseon era, ginseng frequency records were adjusted based on years in power and the number of articles, creating an interest index for comparative rankings across reigns. Analysis revealed higher interest in ginseng during the reigns of King Jeongjo and King Yeongjo in the 18th century, King Sunjo in the 19th century, King Sejong in the 15th century, King Sukjong in the 17th century, and King Gojong in the 19th century. Examining the temporal emergence and changes in ginseng during the Joseon era, general ginseng types like insam and sansam had the highest frequency in the 15th century. It appears that Korea adeptly utilized ceremonial goods in diplomatic relations with China and Japan, meeting the demand for ginseng from their royal and aristocratic societies. Processed ginseng varieties such as hongsam and posam, along with traded and taxed ginseng, showed peak frequency in the 18th century. This coincided with increased cultivation, allowing a higher supply and fostering the development of ginseng processing technologies like hongsam.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.281-289
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• 1992

This study was designed to investigate and quantify components of the connotative meaning of foods, and to analyze the correlations between food concepts and food frequencies on elderly Korean. It involves adapting a communications research tools, the semantic differential and demonstrating its use with two population groups, urban and rural aged. The data were collected by interviewing 217 males and females of 70 years of age and older living in urban and rural areas. To assess how they feel and what they know about foods, the instrument which contains concepts of price, taste, goodness of health, interest, usuality, likes and dislikes, appetite, fattening, quality, and nutritive value about foods were developed. The result shows that there are significant correlations between food concepts and food frequencies. The more affirmative concepts the elderly have, the more food frequencies tend to be. positive concepts are appeared on the meat, fishes, vegetables & fruits, Kimchi and the rice, but negative connotations are appeared on the milk and sugar. There are significant differences between the urban and rural elderly on food concepts.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.691-709
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• 2007

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. However, inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance are causing a major limitation for their industrial use. By the way, recent advent of nanocomposite technology rekindled interests on the use of natural biopolymers in the food packaging application. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased mechanical strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have huge potential for application in the active food packaging industry. In this review, recent advances in the preparation and characterization of natural biopolymer-based nanocomposite films, and their potential use in food packaging applications are addressed.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.67-80
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• 2017

Cholesterol is a vital component of the human body. It stabilizes cell membranes and is the precursor of bile acids, vitamin D and steroid hormones. However, cholesterol accumulation in the bloodstream (hypercholesterolemia) can cause atherosclerotic plaques within artery walls, leading to heart attacks and strokes. The efficiency of cholesterol absorption in the small intestine is of great interest because human and animal studies have linked cholesterol absorption with plasma concentration of total and low density lipoprotein cholesterol. Cholesterol absorption is highly regulated and influenced by particular compounds in the food supply. Therefore, it is desirable to learn more about natural food components that inhibit cholesterol absorption so that food ingredients and dietary supplements can be developed for consumers who wish to manage their plasma cholesterol levels by non-pharmacological means. Food components thus far identified as inhibitors of cholesterol absorption include phytosterols, soluble fibers, phospholipids, and stearic acid.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.7-15
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• 1994

Dietary life of Korean population was greatly improved by the increased food production, enlarged food processing and betterment of food distribution system during the last three decades. On the other hand, food pollution issues have arisen from the increased use of chemicals and advancements in analytical techniques and toxicological information. The health risk of hazardous substances in Korean diet was estimated to be in the decreasing order of heavy metals>pesticide residues>food additives>mycotoxins>radionuclides>PCBs whereas consumers do not recognize it in the same order. It is needed to evaluate the food safety more accurately based on scientific evidences and to adopt reasonable regulatory measures in Korea for the benefits of people's health and national interest.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.840-848
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• 2006

To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

• Food Science and Industry
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• v.50 no.2
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• pp.27-36
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• 2017

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.166-176
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• 2009

This study was performed to develop dietary education programs for children, by researching the actual conditions of dietary education and its demand aimed at teachers in child centers in Masan. Most of the interviewed teachers were in their 20s(71%) with under 5 years teaching experiences(56.8%), and working in a kindergarten environment(34.9%). The rate of doing dietary education on mealtime was 96.4%. The main items taught pertained to 'not leaving food(20.6%)' and 'washing hands before meals(20.5%)'. The primary teaching method for students with unbalanced eating habits was 'eating after teaching them to understood(76.8%). The primary reward for good behavior was 'using food(76.8%)', usually as 'candy'(50.8%) or 'cookies'(25.8%). The desirable dietary education type was 'during spare moments(52.6%)' and 'at mealtime (23.5%)'. The concepts taught were 'balanced eating(23.2%)' and 'food hygiene(21.2%), and the students were interested in 'the roles of foods and nutrients'(34.5%), 'balanced eating(20.9%)', and 'food hygiene(19.1%)'. Educational activities encompassed 'pictures and drawing(25.7%)', 'fairy tales(23.4%)', 'songs(19.4%)', and 'play(14.1%)'. Also, the activities of most interest were 'fairy tales(29.4%)', 'play(24.4%)', and then 'songs(23.1%)'. The greatest difficulties during dietary education were 'attracting interest from the children(37.8%)' and 'making and purchasing materials(33.9%)'. Approximately, 44.2% of the teachers had experiences in dietary education, and 96.4% stated teachers had the intention to participate in dietary education. They want to address 'child meal direction(23.0%)', 'health problems(22.7%)', and then 'child nutrient requirements (17.3%)'. Also the majority wanted it two times per year(57.6%) or one time per year(30.9%). This study indicated that proper dietary education must be established in child centers by developing various practical dietary education programs and then implementing them.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.81-97
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• 2004

The purpose of this study is to suggest management information through the analysis of relationships between financial characteristics and financial performance to the owners and managers of super deluxe hotels in Korea. The data of super deluxe hotels were collected by the electronic F/S announcement system. Forty-two hotels, which have financial statements for the previous three consecutive years were chosen as the sample of analysis. Return on total assets and times interest earned, asset turnover, current ratio of the super deluxe hotels are correlated. Return on total assets and asset turnover, sales growth rate, times interest earned are also correlated. And productivity and asset turnover of chain hotels are correlated. Based on this study, it can be concluded that chain hotels are maily correlated with growth ratio and activity ratio. Otherwise non-chain hotels are mainly correlated with current ratio and safety ratio.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.16-22
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• 2018

This study was conducted to investigate that the nutrition labeling use is associated with demographic and psychosocial factors according to each nutrition information on the nutrition labeling in Korean adults. The study subjects (N=1,140) were individuals who were aged 20 years and more and answered on the question of nutrition label use and who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2010.As age older, there was more interest in information such as sugar, protein, fat, cholesterol than calories. In contrast, as age younger, there was more interest intrans-fat, sodium as well as calories. As higher education level, there were more aware of trans-fat, sodium and calories. From the result that the most interested nutrition items were significantly different by democratic factors, we could understand interested nutrient information on the nutrition labels could change according to individual specific education. Therefore, this can also provide basic data for systematic education program by nutrition label use.