• 식품기술
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• 제21권1호
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• pp.38-42
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• 2008

• 한국식품영양학회지
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• 제35권3호
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• pp.167-177
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• 2022

The purpose of study was to examine the factors influencing fast food consumption in Korean adolescents. The analysis was conducted using cross sectional study data from the 16^th Korea Youth Risk Behavior Web-based Survey in 2020. A total 54,948 middle and high school students participated in this study. The subjects in the analysis were 28,353 males and 26,595 females, 28,961 middle school and 25,987 high school students. In total, 56.6% Korean adolescents consumed fast food once or twice weekly and 25.4% consumed fast food more than three times weekly. Logistic regression analysis revealed that fast food consumption was significantly associated with dietary behavior such as lower breakfast intake (OR: 0.930, 95%CI: 0.891~0.970, p<0.001), higher soda drinks consumption (OR: 2.563, 95%CI: 2.452~2.678, p<0.001), and higher sweet drinks consumption (OR: 1.898, 95%CI: 1.818~1.982, p<0.001). For psychological and health behavior factors, fast food consumption was also significantly associated with higher perceived stress (OR: 1.239, 95%CI: 1.163-1.321, p<0.001), higher smoking (OR: 1.300, 95%CI: 1.164~1.453, p<0.001), higher drinking (OR: 1.193, 95%CI: 1.112~1.280, p<0.001), higher depression experience, higher loneliness experience, and lower subjective health, In conclusion, fast food consumption in Korean adolescents was associated with undesirable dietary habits and psychological and health behavior, suggesting that appropriate education programs are necessary to reduce such behavior.

• Ocean Science Journal
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• 제42권4호
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• pp.247-254
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• 2007

Marine bacteria, actionmycetes and fungal strains were isolated from continental slope sediment of the Bay of Bengal and studied for fatty acid profile to investigate their involvement in the benthic food-web. Fifteen different saturated and unsaturated fatty acids from bacterial isolates, 14 from actinomycetes and fungal isolates were detected. The total unsaturated fatty acids in bacterial isolates ranged from 11.85 to 37.26%, while the saturated fatty acid ranged between 42.34 and 80.74%. In actinomycetes isolates, total unsaturated fatty acids varied from 27.86 to 38.85% and saturated fatty acids ranged from 35.29 to 51.25%. In fungal isolates unsaturated fatty acids ranged between 44.62 and 65.52% while saturated FA ranged from 20.80 to 46.30%. The higher percentages of unsaturated fatty acids from the microbial isolates are helpful in anticipating the active participation in the benthic food-web of Bay of Bengal.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.26-37
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• 2012

This study was done to analyze the consumption patterns of health functional food (HFF) as well as to perform needs assessment for the development of web-contents on HFF according to age of adults. The subjects were 238 male and female adults, divided into 4 groups by their age. This study collected all information by self-administrated questionnaires. The awareness on HFF was high in the older adults. The younger adults showed more negative responses to reliability and safety on HFF. The main reason for the consumption of HFF was to supplement nutrients and to prevent diseases. The main types of HFF consumed by adults were nutritional supplementary food, red ginseng products, and glucosamine products. There was higher consumption of nutritional supplementary food in the younger adults and glucosamine products in the older adults. Internet users had low level of satisfaction, with tendency to complain poor contents, reliability, difficulties in searching as problems of the pre-existing HFF websites. As useful methods for provision of information on HFF, most adults wanted general information, articles written by experts and videos. They also wanted to know the safety and side effects of HFF. Requirement of contents composition were various in-depth information, clear indication of citation, fresh updated data while that of display composition was easily-findable, uncomplicated, allowing mutual exchange of communication through bulletin board. These results can be used as basic data that reflect the consumer's needs for developing HFF web-contents according to age of adults.

• 한국생활과학회지
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• 제21권6호
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• pp.1129-1144
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• 2012

The purpose of this study was to investigate the gender difference in adolescent's problem behavior and depression, and The main aim of this study was to develop a fundamental web design to provide information content that would be easy for average consumers to understand based on the classification of information related to food safety. Based on the information obtained through in-depth interviews, the researchers developed an information classification system that meets the needs of consumers, and which serve as a basic framework for a homepage for a food safety information center. A total of 62 food items in 6 areas were selected based on reports of food safety related events occurring between 1998-2009 (KFDA 2008). The classification system of risk factors such as chemical risk factors and biological risk factors were categorized. The specific features of the information content for individual food items provided for classification based on evaluation by professional food scientists and the importance of risk factors. By providing a consumer participation section and company participation section, it was anticipated that the food safety information center would be able to act as a moderator for food safety information communication among consumers, the food industry, and the government. Based on the development of a classification system and framework, a design plan and tree-map for the internet site was developed.

• 대한영양사협회학술지
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• 제15권3호
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.608-613
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• 2008

온라인 전자상거래가 활발해 짐에 따라 온라인 전자상거래 사이트에 있어서 사용성의 중요성이 대두되고 있다. 특히 농식품과 같은 이질적인 상품의 경우 온라인 전자상거래 사이트에서 사용자들은 가격보다 전자상거래의 거래단계 중 정보단계의 정보의 질에 영향을 많이 받는 것으로 나타났다. 실제로 Wine.com, Tesco 와 같은 성공적인 농식품 전자상거래 사이트에서는 웹사이트의 지속적인 테스팅이 성공요인으로 나타났다. 이에 본 연구에서는 농식품 온라인 전자상거래과정에 있어 분석되어야 할 프로세스를 알아보고, 구매 프로세스에 준한 사용자의 이용행태에 따른 인터페이스 분석, 평가를 통해 그 결과를 바탕으로 농식품 전자상거래 사이트의 사용성 개선방안을 제시하고자 한다. 본 연구에서는 휴리스틱평가를 통한 객관적 평가로써 전자상거래의 정보단계를 보다 세분화 하여 평가 할 수 있으며, 발성사고법을 통한 사용자 과업 수행 관찰을 통하여 기존의 만족도 조사보다 적은 시간과 비용으로 사용성 평가를 할 수 있게 되었다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.677-691
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• 2009

In this study, the symbols and visual expressions employed in the food culture content of official website designed to promote three cities in Korea, Seoul, Jeonju and Jeju, were subjected to semiotic analysis. In this study, it was assumed that these websites reflected the varying perspectives of the people behind the development and management of these routes of Internet communication, and the semiotic choices made in order to exemplify each city's food cultural image. The aim of the study was to analyze the communication strategies of food cultural branding in the terms of the online content regarding Seoul, Jeonju, and Jeju with a focus on the comparative points in these cities' official websites. This study included conducting semiotic content analyses of the aforementioned cities' official web pages in an attempt to determine the food branding strategies used to differentiation and produce more favorable perceptions of these three cities. Building upon the findings drawn from this comparative study, the present work can be used to determine more effective ways of strategically differentiating the images of local food culture associated with these cities from the view of brand communications. This study also demonstrates viable directions for designing web content for a city where the food cultural messages can be delivered in a thoughtful and effective manner.

• KNOM Review
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• 제24권1호
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• pp.29-37
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• 2021

인터넷이 확산되면서 웹을 통해 사용자는 쉽게 다양한 서비스를 제공받고 정보를 교환할 수 있게 되었다. 웹 시스템을 구축할 때 다양한 요구 사항들이 존재하며, 사용자 목적에 적합한 언어 또는 플랫폼을 사용하여 웹 시스템을 구축해야 한다. 잔류물질정보란 식품 등에 첨가되는 의약품, 농약 들에 대한 정보들을 의미하며 그 중 잔류허용기준은 기업과 농민들이 생산하는 식품 내 잔류물질수치를 측정하여 해당 수치가 국내 혹은 국제 기준을 만족하는지 가늠하는 척도로 사용되고 있다. 현재 식품의약품안전처에서는 식품과 농약 및 동물용의약품을 포함한 식품첨가물에 대한 잔류허용기준을 문서 형태로 제공하고 있으며 이는 웹 시스템 구축을 통해 사용자가 원활하고 편리하게 서비스되어야 한다. 또한, 사용자 접근성을 포함하여 확장성, 호환성 등 다양한 요구 사항을 만족해야 한다. 본 논문은 사용자가 더 편리하게 접근할 수 있고 원활한 잔류물질정보를 제공받을 수 있는 React 기반 잔류물질정보 웹 시스템을 제안한다. 우리는 정보 제공에 있어 중요한 3가지 기능에 대한 속도를 측정하여 기존 잔류물질정보 웹 시스템과 비교하였으며 확장성, 호환성, 접근성 등 7가지 필수 요구 사항에 대하여 정성적으로 평가하였다.

• 대한영양사협회학술지
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• 제6권1호
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• pp.1-8
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• 2000

Nowadays social environment is rapidly changed toward globalization and information age, and which demands the new paradigm for active utilization of information system in many fields. The increasing availability and ease of accessibility of the internet using world wide web have resulted in an enormous increase in the amount of nutrition information in countries with advanced information technology. However, Domestic web services in nutrition field are neither diverse nor professional currently. Nutrition experts need to take advantage of the resources offered though the web and take an active role in providing reliable and accurate information and preventing the growth of nutrition misinformation though web. Nutrition web sites on a variety of subjects should be developed depending upon the objectivity of nutrition resources and the target clients. Nutrition-related organizations are responsible for monitoring nutrition web information and encouraging open discussion and evaluation of hot issues among experts, and between experts and clients through the internet.