• Korean journal of food and cookery science
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• v.9 no.2
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• pp.116-122
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• 1993

This study examines the high school girls in Inchon area dividing them into three groups according to their weight, the low-weight group, the normal weight group and the overweight group to find out their food habit and food preference. The result reveals that more students from the low-weight group have breakfast regularly than those from the other two groups, and more students from the low-weight and normal weight groups always have lunch. However, none of the students from those three groups skip their suppers. This study also shows that there are more students from the overweight group having snacks, and more students from the low-weight have the unbalanced diet problem than those from the other two groups. Next, this study examines their attitude toward breakfast. It seems that all the students from three different groups similarly regard breakfast as a very important meal. Additionally in deciding what to eat, the taste of food is considered as the most important factor for them all. In their preference of food taste, there seems to be a slight difference. The students from the low-weight and normal weight groups prefer hot food to sweet food, but those from the overweight group prefer sweet food to hot food. Also in food preference the difference among the groups is that the students from the low-weight and normal groups prefer favorite food and snacks. While those from the overweight groups prefer cereals and noodles.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Journal of Arbitration Studies
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• v.27 no.4
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• pp.199-222
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• 2017

Currently, many punitive damages (or statutory damages) and class action laws are discussed in relation to the consumer damage relief system. It is in the background of the argument that the introduction of such a victim relief system will solve many small and large consumer damages. There are many cases in which the punitive damages compensation or the class action system are introduced in relation to the food safety damage naturally. Although the introduction of such a system can clearly help the consumer to relieve large-scale damage, it can not solve all the problems at once because the company can reject the system despite the introduction of such a system. In particular, class action lawsuits should have the same type of damage, but most of the damage caused by food safety is accompanied by physical harm, resulting in various complications such as the physical characteristics of the victim, the health environment. The class action system may not provide a solution in that the content and type of the damage may be different. In this regard, this study aims to investigate the introduction of the food safety damage relief system through the introduction of an administrative dispute settlement system by an administrative agency that occupies an absolute position in the existing consumer protection from this point of view. In reality, the Food and Drug Administration, which is the largest among government agencies related to food, operates a passive attitude consumer protection system such as function like guidance, supervision and surveillance. And it is necessary to make a complementary proposal. In the current law, there is only a small part of the consumer protection work that is positively legal, and even after the damage is scientifically identified, it is not possible to present the solution to the damage suffered by the consumer through legislation. This is a fact that has been raised. In this paper, we propose a reasonable and rapid disaster relief procedure through a separate mechanism within the administrative agency, which is the administration agency, that the dispute settlement procedure due to food safety damage is insufficient by solving the case through the court through counseling, dispute adjustment and civil proceedings. In order to solve the problem of food insecurity and the food industry, various ways of rational solution of the problem were considered. The possibility of (1) Establishment of a food safety dispute resolution committee; (2) Establishment of a food safety disaster relief committee; and (3) Establishment of a food safety disaster relief committee was discussed. In addition, a plan for the creation of a food damage compensation fund was also proposed.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.185-190
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• 2023

This paper elucidates the novel direction of food research in the era of the 4^th Industrial Revolution characterized by personalized approaches. Since conventional approaches for identifying novel food materials for health benefits are expensive and time-consuming, there is a need to shift towards AI-based approaches which offer more efficient and cost-effective methods, thus accelerating progress in the field of food science. However, relevant research papers in this field present several challenges such as regional and ethnic differences and lack of standardized data. To tackle this problem, our study proposes to address the issues by acquiring and normalizing food and biological big data. In addition, the paper demonstrates the association between heath status and biological big data such as metabolome, epigenome, and microbiome for personalized healthcare. Through the integration of food-health-bio data with AI technologies, we propose solutions for personalized healthcare that are both effective and validated.

• Journal of Plant Biotechnology
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• v.36 no.4
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• pp.301-308
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• 2009

Higher agricultural commodity prices are a particular concern for food importing countries like Korea that has a very low self-sufficiency ratio. Korean people eat approximately 4.5 million metric tons of rice each year, which is met without a problem by domestic production. The domestic production of corn and soybean which are important raw materials for commercial food processing and livestock feed is only minimal. Demands of corn and soybean in Korea are approximately 7.2 million and 1.3 million metric tons per year, respectively. Since Korean consumers are reluctant to accept biotech (GM) foods, Korean food processors are fighting an up-hill battle in purchasing non-biotech (non- GM) crops which are becoming scarce.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.414.2-414.2
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• 2002

To secure the safety of drugs without compromising drug efficacy, it can not be more important to administer the exact intended amount of active ingredients to patients. Even if the correct amount of drugs are taken in the correct manner, drug can be overdosed or less-dosed without intention unless the content uniformity of the unit dose were secured. Especially, it can be a serious problem when it comes to drugs with narrow therapeutic windows or a strong pharmacological activity at a small dose. (omitted)

• Food Science and Industry
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• v.54 no.1
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• pp.2-10
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• 2021

Microplastics with a size of less than 5 mm have emerged as an important environmental and food safety issue, as they have been detected not only in marine but also in terrestrial ecosystem and drinking water. Although many studies have been conducted on the exposure of microplastics and the effects on human health, the lack of standardized experimental methods for microplastics has been reviewed as a major problem. In order to overcome this, European countries such as the Netherlands and Germany are conducting a project to develop detection methods for microplastics as well as to establish the risk assessment methodologies for microplastics. Being the microplastics suggested to have a substantially potential risk on human health, reliable risk assessments should be conducted considering the various sources of microplastics, chemical pollutants and biological factors. In addition, international standards and regulations should be applied.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.445-454
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• 2018

Purpose: Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea. Methods: We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall. Results: There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016). Conclusion: Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.

• Culinary science and hospitality research
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• v.4
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.

• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.182-189
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• 2000

The issue of food security will become one of the most widely concerned area of public policy in North East Asia coming 21st century. Although those countries such as China, Japan, South and North Koreas and Mongolia places emphasis on the need to have stable and reliable capacity for food production, it will be highly possible for these regions to experience the shortage of food supply due to growing population, expanding urbanization and rapid industrialization within next decade. Since world food markets are characterized as unstable structure and dominated by large multinational firms, their reliances on importing staple food may create the aggravation of food shortage problem in emergency situations. One possible proposal for solving food security in north-east region might be movements toward multilateral food supply assurance agreements as a component of trade negotiations among these countries. As measures for cooperation for securing food supply in these regions, following principles would be suggested; 1) encouraging agricultural cooperation based on private business, 2) exchange of technical and human resources rather than material support, 3) developing mutual concern and benefits, 4) managing joint buffer stock for staple food.