• Journal of the Korean Dietetic Association
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• v.29 no.2
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• pp.73-85
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• 2023

This study examined the nutritional information using the nutrition labels of gimbap sold at convenience stores and evaluated nutritional adequacy compared to dietary reference intakes for Korean adolescents. Thirty gimbaps (triangular gimbaps and regular gimbaps according to the main ingredients of vegetables, fish, and meat) were purchased at five convenience stores of different brands with many stores in Korea. The food and nutrition labels of the gimbaps were investigated, and nine minerals were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS). The average price of gimbap was 1,906.7 won, and average energy was 292.0 kcal, and the protein content was 15.5% of the recommended intake for Korean male adolescents aged 15~18 years. The mineral content ranged from 6.9% for zinc to 39.0% for selenium. Except for sodium and selenium, the energy, protein, and mineral content did not meet 1/3 of dietary reference intakes for adolescents. For the index of nutritional quality (INQ), calcium and zinc were the lowest in the triangular and regular gimbap, respectively. The INQ of potassium was significantly higher in triangular gimbap with vegetables. The content and INQ of selenium were in regular gimbap with fish, and the zinc INQ was in regular gimbap with meat. Overall, gimbap sold in convenience stores has a high sodium content, and the contents of energy, protein, and minerals, except selenium, are insufficient for a single meal.

• Journal of Agricultural Extension & Community Development
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• v.12 no.2
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• pp.173-185
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• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.405-411
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• 2001

This research was conducted to evaluate consumers' understanding and preference for shelf life and ingredient listings in food label by survey using a questionnaire. The questionnaires were collected from female adult consumers residing in Seoul, Kyonggi, Choongnam and Chungbuk areas. Most of the consumers showed good understanding for shelf life and ingredient listings in food label. They had no particular preference for the types of shelf life labelling. They preferred listing all ingredients completely with amounts, but differentiated from food additives. They wanted to get more information about shelf life and ingredient listings in food label that is mainly associated with food safety They showed more preference for labelling the shelf life in the information panel with a storage condition. Most of them chose the ingredient list format in which each ingredient was written in one row in bold characters with percentage labelling.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.186-191
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• 2015

BACKGROUND: Carotenoids which are a major source of vitamin A are contributed to have great potential role in anti-carcinogenic effects and eyesight. Carotenoids which can not synthesize in human body are required for food supply. The objectives of this study are to investigate compositions and contents of pumpkin (Cucurbita spp.) germplasms based on their pulp color. METHODS AND RESULTS: Carotenoids were extracted with 0.2% ascorbic acid in ethanol and saponified with 80% potassium hydroxide. Insoluble compounds were extracted into hexane. A total of nine carotenoids (three xanthophylls and six carotenes) were identified from pumpkin germplasms using HPLC equipped with photodiode array detector (450 nm). Especially, lutein and ${\beta}$-carotenes were major compound in germplasms. Among isomers of ${\beta}$-carotene, all-trans-${\beta}$-carotene (16-27% of total carotenoids) was predominant compositions. The mean of total carotenoid contents was showed as brown (286.1 mg/100 g dw) > dark green (217.0) > orange (153.4) > primrose (85.8) > dark yellow (80.3). On the basis of carotenoid information, PLS-DA score plots showed different patterns by cluster in pumpkin germplasms. It was considered that these differences of phenotype were relative closely to genotype. CONCLUSION: This study indicated that dark color of pumpkin pulp was presented in high-level of biological pigments. It may contribute to develop potentially beneficial functional food ingredients.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.

• Nutrition Research and Practice
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• v.1 no.2
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• pp.150-157
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• 2007

This study analyzed Kimchi eating culture in 178 households with female middle school children located in Incheon and Seosan areas, investigated the Kimchi eating patterns of female middle school students, and also analyzed the differences in value recognition for Kimchi between mothers and their female middle school students. Results showed that 23.0% of subject households answered eat Kimchi at every meal and the main reason for eating Kimchi in most households was good for taste. Most households made their own Kimchi, and only 12.3% of households bought Kimchi. Subject households preferred hot and spicy taste (34.8%) and pleasing taste (20.2%), and 44.4% of middle school children answered as eating Kimchi at every meal, and the source for information on Kimchi was home in 51.6% and mass media in 33.7%, suggesting the lack of school education. Both mothers and their female middle school students placed high value on Kimchi for its nutritional aspect and on Kimchi from the market for its convenience. Mothers showed significantly higher value (p<0.05) on the storage aspect of Kimchi compared to their middle school students, and female middle school students showed significantly higher value (p<0.05) on the value recognition for Kimchi as an international food compared to their mothers. Also, the value for hot pepper powder was high among other additional ingredients, and both mothers and middle school students had high values for Kimchi stew among other food dishes using Kimchi, and middle school students showed higher values (p<0.001) on foreign dishes using Kimchi such as Kimchi pizza and Kimchi spaghetti compared to the mothers group. Therefore, based on these results, the development of educational programs on Kimchi is needed not only at home but also at schools, by re-emphasizing the importance of value recognition for Klmchi in our food culture.

• Herbal Formula Science
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• v.31 no.1
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• pp.67-79
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• 2023

Objectives : The purpose of this study was to confirm the consumption trends of Korean medicine for health food consumption of consumers by using the Naver DataLab Shopping Insight service. Methods : In this study, the search data for the category of Korean herbal ingredients in the health food field of Naver Datalab shopping insight site was collected and sorted in order of frequency from August 1st, 2017 to June 22nd, 2022. The frequently searched keywords were organized based on the inclusion of Korean Pharmacopoeia (KP), Korean Herbal Pharmacopoeia (KHP), and Food Code. Results : 67,804 keywords were collected, and the most frequent keywords appearing for more than 200 days among the top 500 were 827 (1.184%). Among the frequent keywords, there were 149 keywords related to traditional medicine names included in the KP and KHP, and five prescriptions were included. 60 keywords were not included in the KP and KHP, and the keyword with the highest search frequency was "kujibbongnamu" (Maclura tricuspidata). Conclusions : The findings of this study provide information on the consumer's interest in traditional korean medicine (TKM) and natural products (NP), and can be used as a basis for understanding the demand for TKM and NP in the online shopping market.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.769-776
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• 2016

This study was conducted to investigate the digestibility of dry matter (DM) and nitrogen (N) in oilseed meals and distillers dried grains (DDG) fed to growing-finishing pigs. As experimental animals, eleven barrows (initial body weight, $71.7{\pm}17.0kg$) were housed in individual metabolism cages. The experimental design consisted of an $11{\times}8$ incomplete Latin square with 11 dietary treatments and 8 replication periods. The diets were individually formulated with dehulled soybean meal produced in Korea (SBM-KD), soybean meal produced in India (SBM-I), soybean meal produced in Korea (SBM-K), corn high-protein distiller dried grains (HPDDG), tapioca distillers dried grains (TDDG), canola meal (CAM), corn germ meal (CGM), copra meal (COM), palm kernel meal (PKM), sesame meal (SM), and perilla meal (PM). Pigs with SBM-KD and SBM-K showed greater (p < 0.05) intake of N than SBM-I, HPDDG, and PKM. Total feces output was decreased (p < 0.05) in SBMs (SBM-KD, -I, and -K), HPDDG, and CGM compared with TDDG, SM, and PM. The DM in excreted feces was decreased (p < 0.05) in SBMs and CGM compared to TDDG, SM, and PM. Similarly, the SM and PM fed to pigs resulted in greater (p < 0.05) fecal excretion of N than the others. Apparent total tract digestibility (ATTD) of DM in SBMs and CGM was greater (p < 0.05) than TDDG, SM, and PM. The SBMs fed to pigs showed higher (p < 0.05) ATTD of N than TDDG, COM, SM, and PM. In conclusion, our results provided nutritional information about various ingredients and would be useful to contain more precise amounts of nutrients included in feed ingredients of pig diet.