• Human Ecology Research
• /
• v.54 no.1
• /
• pp.69-81
• /
• 2016

Consumer anxiety about food safety is increasing, and the ability to make an accurate assessment is inadequate due to the lack of food safety information. This research focuses on relations among main variables, such as food hazard awareness, food apprehension, food safety information awareness, and food safety management system evaluation. In addition, to the moderating effects of food safety information awareness between food hazards awareness, food apprehension, and food safety management system evaluation. First, food hazards awareness and apprehension was slightly higher than the average level, also there was a significant difference in food hazard apprehension according to food hazard awareness. However, the level of food safety information was not high, meaning consumers were not as well informed as expected. We divided food safety management system evaluation into awareness and practice, subsequently, the results of both were at a low level. Food safety information awareness' moderating effect was also confirmed. Consumer organizations and the government need to provide specific and correct information to Korean consumers, that also implement a wide range of consumer education related policies.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.78-82
• /
• 2016

DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

• The Korean Journal of Community Living Science
• /
• v.17 no.3
• /
• pp.175-182
• /
• 2006

Today, consumers need more information of well-being related food with an increase of interests in health. Thus it is important to understand and provide well-being food related information to consumers. This study was performed to investigate consumer needs for well-being food related information. The needs scores (5-point Likert scale) to well-being food related information were high over all. The highest score was observed in 'disease care and diet therapy' (4.05 point). 'Functionality of well-being food' and 'safety and hazard of food' were followed having high scores (individually 4.00, 3.99 point). Female subjects had higher information needs than male subjects for well-being food related information such as 'balance of diet', 'nutrients' and 'recipe of well-being food'. The needs for well-being food related information increased by age, although subjects who were over 50 had a decrease in information needs. There was a significant positive correlation between the majority of well-being food related information and educational level. Information needs were not significantly different by income. Conclusively, well-being food related information should be provided to consumers according to the individual needs and ultimately consumers will improve their efficiency and satisfaction in using well-being food related information.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.558-568
• /
• 2017

This study was conducted to examine the level of exposure, credibility and usefulness of the food tourism information channel perceived by foreign tourists visiting Korea. A total of 230 survey questionnaires were distributed to Japanese and Chinese tourists, who account for the highest percentage of tourists visiting Korea. The results showed that tourists were segmented into three groups based on their participation in food tourism activities: culinary tourists, experiential tourists and general tourists. Japanese tourists participated more actively in food tourism activities than Chinese tourists. The information channel used most frequently by tourists was 'word-of-mouth,' while the least used channel was 'e-mail catalog contains food tourism information.' Culinary tourist most actively used online and offline channels to search for food tourism information. Perceived credibility and usefulness of the food tourism information channel differed by nationality and food tourist segments. This study provides meaningful implications regarding food tourism promotion strategies.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.456-462
• /
• 2007

Food safety has been a growing consumer concern over the last few decades, and remains a priority for consumers, the food industry, and regulatory agencies alike. Although consumer concern for food safety has increased, consumer confidence has decreased. The emphasis on food safety is related to that of preliminary risk management. The ability to collect and provide food risk information is a key element in enhancing the way food safety authorities protect consumers from risk. This review aims to investigate the current situations of international organizations, as well as several countries' systems for collecting and providing food risk information. Through the comparison and analysis of each system, this review proposes strategies to establish a systematic collecting of information and provision of infrastructure in Korea. To develop an information collection system suited to Korea's situation, it is necessary for Korea to strengthen interactions and cooperation with other trade partners through the enlargement of international networks. Such efforts on food risk communication should be made by providing high quality and clear information.

• Journal of the Korean Dietetic Association
• /
• v.11 no.1
• /
• pp.51-66
• /
• 2005

The purpose of this study was to do the quantitative analysis about food and nutrition informations in TV program by monitoring newscastings, health-related food and nutrition information programs, dramas for family, education programs for children, and seniors’ information programs in major TV broadcasting companies (KBS, MBC, SBS, EBS). In this study, number of cases about the health-related food and nutrition informations and the length of program were analyzed. Also, they were compared and analyzed by the year. Monitoring staff, who had majored in food and nutrition and completed the monitoring training, monitored programs and analysis the quantity of food and nutrition informations in each program from 2002 to 2003. Results of quantitative analysis for this study are as follows; There were total number of 15,226 cases. Among them, the total number of health-related information was 5,623 cases(36.9%), and the total number of food-related information was 3,848 cases (25.3%). The ratio of total food and nutrition information to total health-related informations was 86.2%. In news programs from 2002 to 2003, the total number of health-related information to total cases decreased to 16.1% from 17.9%. The ratio of total food and nutrition information to total cases decreased to 3.6% from 6.6%. The frequency of the health-related informations was mostly served in the newscastings was highest, in both October 2002, and September 2003. In health information programs from 2002 to 2003, the ratio of food and nutrition information to total cases increased to 57.4% from 32.4%. In dramas from 2002 to 2003 , the ratio of broadcasting time of food-related scenes to total cases decreased to 17.2% from 20.8%. In education programs for children the ratio of food and nutrition information to total cases was 8.2% in 2002. In information programs for seniors the ratio of food and nutrition information was to total cases 26.2% in 2002. As the result of this study, the rate of health-related information in TV program and the rate of food and nutrition information were changing. And the rate of nutrition information in health information programs are increased. To give sound informations to the public, monitoring should be established and managed continuously.

• Journal of the Korean Dietetic Association
• /
• v.15 no.3
• /
• pp.286-297
• /
• 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.

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.135-140
• /
• 2016

Food is widely accepted as very important factor in tourists' experiences by researchers. However, few studies revealed tourists' importance of food for their travel. Therefore, through a case study in Busan (South Korea), this study aims to critically assess the importance of food tourism from domestic tourists' perspectives. In particular, this study assess the relationship between food tourists' value, nutrition information, behavioral intention of tourists' food experiences during their travel. Using SmarPLS program, a quantitative research methodology involving a structured questionnaire has been adopted. The results reveal that food tourists' value and importance of nutrition information plays different roles in food tourism. Food tourism value and nutrition information has shown its importance for increasing revisit intention in Busan. In light of these findings, marketing strategies can be identified to accelerate the development of food tourism at a destination.

• International Journal of Advanced Culture Technology
• /
• v.8 no.3
• /
• pp.247-253
• /
• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.

• Food Science and Industry
• /
• v.54 no.3
• /
• pp.160-170
• /
• 2021

A recent advance in communication technologies accelerates the spread of food safety issues once presented by the news media. To respond to those safety issues and take steps in a timely manner, automatically detecting related information from the news data matters. This work presents an AI-based system that detects risk information within a food-related news article. Experts in food safety areas participated in labeling risk information from the food-related news articles; we acquired 43,527 articles in which food names and risk information are marked as labels. Based on the news document, our system automatically detects food names and risk information by analyzing similarities between words within a text by leveraging learned word embedding vectors. Our AI-based system shows higher detection accuracy scores over a non-AI rule-based system: achieving an absolute gain of +32.94% in F1 for the food name category and +41.53% for the risk information category.