• 한국유기농업학회지
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• 제18권2호
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• pp.177-197
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• 2010

Japan launched its regulatory certification system for organic foods based on the amended JAS laws in June 2000, followed by the implementation of regulations on organic agricultural products and organic processed foods in January 2001 and with the implementation of the standards on organic animal husbandry and organic feed by the Ministry of Agriculture, Forestry & Fisheries in 2005, organic foods have been under integrated and systematic supervision. Certification of organic foods can be undertaken by registered accredited bodies (private certification bodies) or legal entities conforming to the regulations of the Ministry of Agriculture, Forestry & Fisheries. However, with the amendment of the JAS laws in March 2006, only legal entities conforming to the regulations of the ISO/IEC GUIDE 65 are eligible as certification bodies. Foreign organic products imported to Japan must be certified organic under JAS regulations and must be manufactured or produced by foreign manufacturers certified by local or foreign registered accredited organizations and distributed with the Organic JAS Mark affixed or through importers certified by local registered accredited organizations and distributed with the Organic JAS Mark affixed on the products. It can be implied from the Japanese case study that it necessary to reform the diverse agricultural products certification systems to set up an integrated certification system, and the restructuring of government organizations, reforms of environmentally-friendly agricultural products certification system and the integration of the organic food certification systems are needed in order to integrate the control of the standards and certification systems.

• Journal of Community Nutrition
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• 제7권4호
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• pp.207-214
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• 2005

The purpose of this study is to identify the transformational or transactional leadership styles of Korean dietitians. The study was completed with Korean dietitians (n = 268, $67\%$ response) using mail survey. The leadership styles were divided into transformational (including charisma, intellectual stimulation, individualized consideration) and transactional (contingent reward, management by exception) leadership found in the several literature. Overall, the score of Korean dietitians' transactional leadership was higher than that of the transformational leadership (p < .05). Among three sub-dimensions of the transformational leadership styles, the score of 'individualized consideration' was higher than 'charisma' and 'intellectual stimulation'. Between two sub-dimensions of the transactional leadership styles, Korean dietitians used more 'management-by-exception' than 'contingent reward'. ANOVA results suggested that the transformational leadership was more likely to be used by the younger dietitians, while the transactional leadership was more likely to be used by the older dietitians (p < .05). Data showed that dietitians having 3-6 year dietetic experience used more transformational leadership than other experienced dietitians (p < .05). It was also found that the Korean dietitians' leadership styles were influenced by the type of dietetic practice area. Data showed that 'charisma', 'intellectual stimulation', 'individualized consideration' and 'contingent reward' were more likely to be used by Korean dietitians from school than by dietitians from health. care and industry (p < .05). This study will be useful for dietitians to guide the application of appropriate leadership style in order to increase employees' job satisfaction as well as organizational performance. (J Community Nutrition 7(4) : $207\∼214$, 2005)

• 한국식생활문화학회지
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• 제24권4호
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• pp.401-412
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• 2009

The aims of study were to provide basic data for the internationalization of Contract Foodservice Management Companies (CFMC) and to gain a better understanding of internal push-and-pull factors through in-depth interviews. The interviewees were managers of four large CFMCs and one small-to-medium CFMC. The non-structured interview format employed an interview guide of open-ended questions. All interviews were digitally recorded and notes were taken simultaneously by an interview assistant. The narrative data analysis involved transcription, coding, classification by categories, and content analysis. Eighty-eight codes were generated from the interview analyses, and the subordinate variables uncovered included seven push factors, eight pull factors, one interactive factor, and 10 internal dynamics. These factors will be useful in further studies of the internal operations of specific CFMCs, and more generally, the practical condition of the industry.

• 한국식품영양학회지
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• 제25권4호
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• pp.968-973
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• 2012

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

• Asian Pacific Journal of Cancer Prevention
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• 제17권9호
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• pp.4301-4306
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• 2016

Background: Cancer is a burden on humanity and ranks as a leading cause of morbidity and mortality in China. Shanxi province has its unique cancer patterns and the burden is increasing. In this study, we aimed to assess the pattern of dietary habits and life-style in Shanxi, a high-risk area for upper gastrointestinal cancers in China and further evaluate the trends in cancer incidence and mortality based on registered data. Materials and Methods: Data on lifestyle, diet, physical activity were obtained from the household health survey at Zhongyang from 2013 to 2015. Cancer diagnoses were reported to Shanxi Center for Disease Control and Prevention (SCDCP). Population-based cancer incidence data and mortality data of 2012 were collected from the SCDCP. All incidence and death rates were expressed per 100,000 populations. Univariate analysis was performed using the Chi-squared test or Fisher's exact test. Results: Overall, deficiencies in fresh fruits and vegetable food, and intake of hot food, salted food, or pickled food are serious problems in Shanxi, especially in rural areas. Upper gastrointestinal cancers were the most commonly diagnosed cancers, and the incidence in rural areas is higher than those in urban areas. Cervical cancer is the most common cancer for females. Moreover, the agespecific incidence exhibited an increased trend before 40 years old. Consistent with the previous literature, our epidemiological investigation results suggest that lifestyle, nutrition deficient, and infections were major risk factors for upper gastrointestinal cancers or cervical cancer in Shanxi. Facing a serious situation, we further explored defensible recommendations for the general public in order to promote changes in environments that support healthful eating and physical activity habits, to reduce cancer risk. Conclusions: Our results present the current cancer trends in Shanxi and its related etiologic risk factors and provide a theoretical basis to guide public health efforts to prevent and control cancers in the province.

• 한국식품영양학회지
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• 제25권3호
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• pp.513-520
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• 2012

This research was planned and executed to evaluate how the composition of Yack-sun tea can affect the health conditions of people who are suffering from diet-related such as being overweight, are obese and have hyperlipidemia, by taking Yack-sun tea in a form of a nutritional supplement with our daily meals. We produced Kangjieum with Lycium chinense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. Thus, we approach of oriental diet therapy area research of Kangjieum and analysis proximate composition, water soluble antioxidant content. The content(%, dry basis) of total carbohydrate was 60.23%, crude protein was 18.18%, crude ash was 11.36% and crude fat was 10.23% in Kangjieum. Total water soluble antioxidant content was 1.027 ${\mu}g/m{\ell}$ of Kangjieum. We think that scientific and objective evaluation was done on the components of the Kangjieum prescription. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Kangjieum in the burgeoning field of nutraceutical foods. Last, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. This theory is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

• 한국식품과학회지
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• 제15권4호
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• pp.315-320
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• 1983

본(本) 연구(硏究)에서는 국내(國內)에서 아직 조사(調査)되지 않은 16개 품목(品目)의 농산물(農産物)에 대(對)한 등온흡습곡선(等溫吸濕曲線)을 측정온도(測定溫度), $25^{\circ}C,\;30^{\circ}$, 및 $45^{\circ}C$ 에서 결정(決定)하였다. 온도범위(溫度範圍) $25^{\circ}{\sim}45^{\circ}C$ 사이에서는 온도(溫度)의 증가(增加)에 따라 평형수분함량(平衡水分含量)이 감소(減少)하는 경향을 보였다. 또한 등온흡습곡선(等溫吸濕曲線)의 측정치(測定値)로 부터 BET단분자막수분함량(單分子膜水分含量)을 분석(分析), 결정(決定)하였다. 등온흡습기작(等溫吸濕機作)의 열역학적(熱力學的) 함수인 엔트로피의 변화(變化)는 건조식품(乾燥食品)의 안전저장(安全貯藏) 수분함량(水分含量)영역인 BET단분자막수분함량(單分子膜水分含量)과 밀접한 관계(關係)에 놓인 것으로 사료되고 있다.

• 한국식생활문화학회지
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• 제35권2호
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• pp.201-214
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• 2020

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi's method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were "difficulty in dietary guidelines", "recognizing necessity of diet therapy", "awareness of importance of diet", "difficulty practicing diet therapy", and "looking for ways to practice diet therapy". Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However, patients showed a willingness to implement dietary management to improve their quality of life and to practice dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover, patients should be educated that adherence to dietary control may be less burdensome on their families.

• 동아시아식생활학회지
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• 제6권1호
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• pp.1-16
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• 1996

This study was conducted to obtain basic data for reinforcing and developing course programs in department of Food Science and Nutrition. For this purpose, data was collected from dietitians and professors who work at 2-and 4-year colleges. Results are as follows. 1. Many respondents (95.7%) support that It Is desirable to separate dietitian license into two types. Reasons are (1) specific knowledge required by job type is different(29.5%), and (2) to increse job performance (29.3%). 2. Most respondents(95.4%) agree that course programs are needed to be revised. Because (1) current programs are inadequate to provide specific knowledge required at field work (67.8%), and (2) the programs are not helpful to increase job performance of dietitians (54.1%). 3. Respondents of dietitians want to extend applied science area(37.7%) and reinforce lab training (63.1%), as principles of program revision. 4. Course titles which need to be reinforced are Internship(95.8%) and Lap training(67.8%). 5. Specialized areas which need to be reinforced are Food Service Managemant and Practical Training(90.9%), Nutrition Education and Guide(88.9%), Public Health Nutrition(79.0%), Basic Area for Clinics(85.6%), Basic area for Education and Counselling(87.1%), and Cooking Science(77.5%) 6. Courses which are needed to be reinforced by respondents(over 75% agree) are Computer Management for Food Service, Counselling, Nutrition and Disease, Diet Therapy, Quantity Cooking, Internship, Public Health (Health Care), Community Nutrition(Environment and Nutrition), Clinical Nutrition, Psychology, and Communication.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2022년도 학술발표회
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• pp.294-294
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• 2022

In 2013, the Asian Development Bank classified the Philippines among the countries facing high food security risks. Evidence has suggested that climate change has affected agricultural productivity, and the effect of extreme climatic events notably drought has worsened each year. This had resulted in serious hydrological repercussions by limiting the timely water availability for the agriculture sector. Laguna is the 3^rd most populated province in the country, and it serves as one of the food baskets that feed the region and nearby provinces. In addition to climate change, population growth, rapid industrialization, and urban encroachment are also straining the delicate balance between water demand and supply. Studies have projected that the province will experience less rainfall and an increase in temperature, which could simultaneously affect water availability and crop yield. Hence, understanding the composite threat of climate change for crop yield and water consumption is imperative to devise mitigation plans and judicious use of water resources. The water footprint concept elaborates the water used per unit of crop yield production and it can approximate the dual impacts of climate change on water and agricultural production. In this study, the water footprint (WF) of six main crops produced in Laguna were estimated during 2010-2020 by following the methodology proposed by the Water Footprint Network. The result of this work gives importance to WF studies in a local setting which can be used as a comparison between different provinces as well as a piece of vital information to guide policy makers to adopt plans for crop-related use of water and food security in the Philippines.