• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.201-215
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• 1999

Limited information is available on the acceptability of Korean MRLs(maximum residue limits) and the health risk based on the pesticide exposure by food intake. The aim of this study was to evaluate TMDI(theoretical maximum daily intake) and EDI(estimated daily intake) for Korean by using MRLs, food intake, residue data, and correction factors, and compare with ADI(acceptable daily intake) in order to estimate the health risk based on the pesticide exposure. The study was performed in three steps. In the frist step, the residual pesticides in each category of food were investigated using the pesticide residue analytical data(1995-96) from officially approved organizations and the analytical data for poultry was adopted from Korean food code method. In the second step, TMDI was estimated from MRLs and food factors, and was compared with ADI. In the third step, the effectiveness of each culinary treatment (washing, peeling, steaming, boiling, and salting) was evaluated and EDI was calculated using pesticide residue data, food factor, and correction factor by treatment. TMDI obtained from MRLs and food intake, and food intake was summed as 1,100.99 g, which was 79.1% of total consumption. The percent ratio of TMDI to ADI for 156 pesticides was mostly below 80% and only 30 pesticides exceeded the ADI. In particular, non-treated EDI from pesticide residue data and food intake was summed up to about 43 $\mu\textrm{g}$/day/capita, and the rank was procymidone(8.6 $\mu\textrm{g}$) > maleic hydrazide(8.2 $\mu\textrm{g}$) > EPN(3.7 $\mu\textrm{g}$) > deltamethrin(3.5 $\mu\textrm{g}$) > cypermethrin(3.0 $\mu\textrm{g}$). The treated EDI calculated from pesticide residue data, food intake, and correction factor by culinary treatment was summed up to 13.7 $\mu\textrm{g}$/day/captia. The percentage of ADI was TMDI(79.74%) > non-treated EDI (0.17%) > treated EDI (0.04%), and the exposure level of Korean population to whole pesticides was below the level to produce health risk. Oncogenic risk of five pesticides used in Korea whose oncogenic potency(Q*) was known were assessed from TMDI and treated EDI. Dietary oncogenic risk for Korean was estimated to be 2.0$\times$10-3 on the basis of TMDI, 8.3$\times$10-7 on the basis of treated EDI. The oncogenic risk from TMDI exceeded the risk level(1$\times$10-6) of EPA, whereas the oncogenic risk from treated EDI and real exposure level lower than that of EPA.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.454-465
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• 2022

This study investigated the association between dietary intake and 10-year risk for CHD predicted from Framingham risk score in Korean adults using the Korea National Health and Nutrition Examination Survey 2019-2020. Eight thousand subjects (3,382 men and 4,618 women) aged 30 years or older were classified into three groups according to the 10-year CHD risk (%). The sociodemographics, anthropometrics indices, blood profiles, and dietary intake were collected. After adjusting for confounding variables, the mean adequacy ratio (MAR) decreased for both men and women as the disease risk increased. The high-risk group was below the MAR criteria, indicating that the overall quality of the meal was not good. The highest consumers of legumes (OR 0.56, 95% CI 0.37-0.84), fruits (OR 0.67, 95% CI 0.48-0.93), and fish (OR 0.60, 95% CI 0.42-0.87) had a 44%, 33%, and 40% lower 10-year CHD risk than lowest consumers in men, respectively. In women, there is no significant relationship between food groups and disease risk. Therefore, improving lifestyle habits such as weight control, increased activity, and adequate food intake, especially legumes, fruits, and fish rich in antioxidant nutrients and bioactive substances, appears to have a potential association with preventing coronary heart disease in Korean adults.

• Safe Food
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• v.2 no.2
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• pp.5-10
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• 2007

• Safe Food
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• v.4 no.4
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• pp.47-54
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• 2009

• The Korean Journal of Food & Health Convergence
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• v.8 no.1
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• pp.1-7
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• 2022

This study classified subjects aged 30 to 64 into normal group, impaired fasting glucose group, and diabetes mellitus patient group based on data from the 6th period of the National Health and Nutrition Examination Survey (2013-2015). Skipping breakfast, lack of physical activity, inadequate sleep time, inadequate weight, excessive drinking, and current smoking are classified as a low health risk group when three or less items are present, and a high health risk group when three or more items are included. By classification, each item included in the physical measurement and biochemical analysis factors and health risk behavior factors was comparatively analyzed. As a result, in the normal group, impaired fasting glucose group, and diabetes group, the average age was higher in the group with high health risk factors than the group with low risk factors, and the male ratio was higher. Body mass index, waist circumference, blood pressure, triglyceride showed a significantly higher result. In the normal group, the fasting blood glucose level and total cholesterol level were also higher in group 2. Therefore, it is thought that it is necessary to control health risk behaviors through lifestyle changes in the normal group, fasting glucose disorder group, and diabetes group.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.240-252
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• 2010

The purpose of this research was to develop risk communication (RC) strategy and educational web-site on food additives for elementary students and their parents to improve their perception on food additives and dietary life. First of all, a survey was conducted from 1,200 elementary children and their parents to diagnose the perception and information needs on food additives. The survey revealed that most children and their parents did not have enough knowledge on food additives and demanded the safety information on food additives. Second, previous researches on food communication were analyzed to develop a risk communication model, and it was directly applied in this study. Third, a web site (www.foodnara.go.kr/foodaddy) was developed to upload the education materials along with up-to-date information and classroom activities for teachers on food additives. Fourth, the developed homepage was evaluated by applying to about 100 children and parents each, and majority of them showed high levels of understanding (children 85.7%, parents 79%) and satisfaction (children 77.2%, parents 64%), and the effect of getting over the prejudice against food additives was observed. The RC model developed in this study could be applied to any food risk communication, and the content and materials in this web site including booklets, animations, and quiz could be used effectively to promote the communication on food additives. In the future, it will be necessary to advertise the web site to be utilized by various consumer levels and to update the contents continuously by developing consumer-friendly communication materials.

• The Journal of Economics, Marketing and Management
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• v.10 no.4
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• pp.25-34
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• 2022

Purpose: Technology and innovation drive new mobile application for ojek online. Using the theory of technology acceptance model and perceived risk theory, the researcher wants to find how these factors affect user's intention to use GO-FOOD that leads to technology adoption. Research design, data and methodology: The researcher uses GO-FOOD users that located in East Java, Indonesia for the object of study. Results: The findings of the research discovered that perceive usefulness and perceive ease of use do not significantly affect user's behavioral intention while perceive risk is significantly affecting the user's behavioral intention. Conclusions: The findings suggested that GO-FOOD or similar application should focus more on reducing or eliminating user's perception of risk towards the mobile application

• Safe Food
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• v.9 no.1
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• pp.4-12
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• 2014

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.1-12
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• 2015

This study was performed to determine risk ranking of the combination of pathogen-livestock or livestock products to identify the most significant public health risks and to prioritize risk management strategies. First, we reviewed foodborne outbreak data related to livestock products and determined main vehicles and pathogens according to the number of outbreak and case. Second, expert's opinion about management priority of pathogen-livestock product pairing was surveyed with 19 livestock experts in the university, research center, and government agency. Lastly, we used the outcome of Risk Ranger (semi-quantitative risk ranking tool) of 14 combinations of pathogen and livestock or livestock products. We have classified the combination of pathogen-livestock products into group I (high risk), II (medium risk), and III (low risk) according to their risk levels and management priority. Group I, which is the highest risk for foodborne outbreak, includes Salmonella spp./egg and egg products, Campylobacter spp./poultry, pathogenic E. coli/meat and processed ground meat. In conclusion, the results of this study will provide the specific guideline of mid- and long-term planning for risk assessment and risk management prioritization of the combination of pathogen and livestock, or livestock product.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.355-362
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• 2006

The purpose of this study was to investigate the influences of tangible clues on university students' perceived risks and satisfaction at family-restaurants in Seoul. The performances of 3 tangible clues(physical evidence, employee, service process) negatively influenced the student's perceived risks. This result indicated that tangible clues can reduce the negative characteristics of service (intangibility, inseparability, perishability and variability) toward student customers at family restaurants. Meanwhile, financial risk, performance risk and social risk negatively influenced their overall satisfaction. Performance risk had the strongest negative influence on student customers' overall satisfaction, indicating that university students were much more interested in performance and utility about menu, food and service quality than in other factors at family restaurants. As a result, food-service corporations need to manage suitably various tangible clues as an important marketing strategy to diminish their customers' perceived risk and raise their satisfaction.