• Food Science and Biotechnology
• /
• 제18권4호
• /
• pp.895-899
• /
• 2009

A new approach for the determination of acrylamide (AM) in foods by solid phase microextraction-gas chromatography (SPME-GC) was established. AM was bromized and transformed to 2-bromoacrylamide (2-BAM). 2-BAM was then extracted by a commercial SPME fiber, $75-{\mu}m$ Car/PDMS fiber, for GC detection. The influence of extraction and desorption parameters such as extraction temperature and time, stirring rate, desorption temperature, and time were studied and optimized. The mass concentration was proportional to the peak area of 2-BPA from 1.0 to 8,000 ${\mu}g/L$. The detection limit of the SPME-GC for 2-BAM was found to be 0.1 ${\mu}g/L$, and the recoveries and relative standard deviations for different food samples were 74.5 to 102.0%, and 4.2 to 9.1%, respectively. The presented method was applied to the determination of AM in fried foods.

• 보건교육건강증진학회지
• /
• 제33권3호
• /
• pp.83-93
• /
• 2016

Objectives: This study aimed (1) to share findings from the U.S. on customer use of social media for information seeking and sharing about food recall risks, and (2) to discuss the implications of the findings for the context of food safety and risk communication in Korea. Methods: A cross-sectional survey was conducted with 1,026 social media users aged 18 years or older in the U.S., recruited from the Knowledge Network's nationally representative panel. Results: About 26 percent of respondents used social media either to seek or share food recall information in the past year, with social networking sites being the most popular tool. With respect to social media use for information seeking, being married, perceived risk of getting foodborne diseases, and trust in Internet were significant, positive predictors; being Whites and trust in health professionals were negative predictors. Social media use for information sharing was positively associated with education, being married, foodborne disease history, and perceived risk of foodborne diseases; Whites, income, and trust in health professionals were negative predictors. Conclusions: The study gives theoretical, methodological, and practical implications for the context of food safety and risks in Korea.

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

• 한국식품영양과학회지
• /
• 제41권2호
• /
• pp.213-220
• /
• 2012

대구광역시 소재 4개의 교육청별 관할 46개 초등학교 4 5학년 학생 8,370명을 대상으로 어린이 식생활 안전관리 교육을 실시한 결과를 요약하면 다음과 같다. 4학년 3,932명, 5학년 4,438명으로 교육청별로는 A 교육청 3,268명, B 교육청 2,890명, C 교육청 1,672명, D 교육청 540명을 대상으로 실시하였으며, 교육 장소는 방송실에서 교육한 학교가 31개교였고 교육 받은 학생 수는 6,925명(82.7%)으로 가장 많았으며, 교육 장소 간에 교육 받은 학생 수는 유의한 차이가 있었으며(p<0.001), 교육시간도 1교시 전에 교육 받은 학생수가 2,586명(30.9%)으로 가장 많았으며, 교육 시간에 따른 교육 받은 학생 수는 유의한 차이가 있었다(p<0.001). 어린이들의 간식 섭취이유는 고열량 저영양 식품(p<0.01), 부정 불량식품(p<0.001), 어린이 정서저해식품(p<0.001) 모두 '맛있어서'가 가장 높았으며, 항목 간 유의한 차이가 있었다. 교육내용 인지도에 대한 교육 전후 비교는 어린이 식생활 안전관리 특별법과 관련된 6개의 항목으로 어린이 식생활 안전관리 특별법, 어린이 식품안전보호구역(Green Food Zone), 어린이 기호식품 품질인증표시, 고열량 저영양 식품, 부정 불량식품, 어린이 정서저해식품 등을 '알고 있느냐'의 질문으로 6개 항목 모두 교육 전에 비하여 교육 후 유의한 수준으로 인지도가 증가하였다(p<0.001). 고열량 저영양 식품, 부정 불량식품, 정서저해식품의 섭취이유에 대한 항목 중 '맛있어서'는 고열량 저영양 식품이 81.6%로 가장 높게 대답하였으며, '호기심에서'는 어린이 정서저해식품이 28.0%로 가장 높게 응답하였고, '가격이 저렴해서'는 부정 불량식품이 27.1%로 가장 많이 답하였다. '어린이 식생활 안전관리 교육의 필요성'은 교육 전 '있다' 92.4%, 교육 후 93.6%로 유의하게 증가하였으며(p<0.05), 교육 전후 손씻기에 대한 비교는 '씻는다'가 교육 전 60.7%에서 교육 후 62.9%로 다소 증가하였으나 유의성은 없었다. 현재 초등학교에 영양교사가 근무하고 있기는 하나, 학교 사정에 따라 영양교육이 체계적으로 이루어지고 있지 않으며, 영양교육을 실시하는 일부 학교에서는 정규 시간이 아닌 재량활동시간, 수업 전시간 등을 활용하여 교육이 이루어지고 있는 실정이어서 이번 어린이 식생활 안전관리 교육이 비록 1회이지만 가능한 많은 어린이들에게 교육의 기회를 제공하고자 대구지역의 일부 학교가 아닌 4개 교육청 관할 학교 4, 5학년 남녀 학생을 고른 분포로 교육을 실시하였다. 이번 연구결과로 볼 때 1회 교육으로 인지도는 향상되었으나, 실천율 변화는 미흡하였으므로 향후 관련 연구에서는 반복적인 교육프로그램을 개발하여 어린이들이 바람직한 식생활을 실천할 수 있도록 해야 할 것으로 사료된다.

• 대한지역사회영양학회지
• /
• 제18권5호
• /
• pp.442-456
• /
• 2013

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

• 한국식생활문화학회지
• /
• 제20권5호
• /
• pp.615-620
• /
• 2005

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was $3.95{\pm}0.41,\;3.91{\pm}0.46$ on understanding, $3.89{\pm}0.50$ on information, $3.87{\pm}0.55$ on concentration and $4.29{\pm}0.49$ on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.

• 한국조리학회지
• /
• 제18권5호
• /
• pp.176-189
• /
• 2012

본 연구는 학부모를 대상으로 어린이 식생활 안전관리 특별법에 대한 효과적인 교육 홍보방법을 알아보기 위해 실시되었다. 조사대상자인 학부모는 특별법 주요 문항을 대부분 숙지하고 있는 것으로 조사되었다. 안전한 어린이 기호식품 선택을 위해 가장 중요한 항목은 '어린이 기호식품의 기준 규격을 강화해야 한다'로 나타났다. 어린이 식생활 안전지수 관련 문항은 어린이 식생활 안전분야를 가장 중요하게 생각했고, 전업주부와 핵가족은 어린이 식생활 안전분야를 (p<.01), 대가족은 어린이 식생활 영양분야를 더 중요하게 생각했다. 어린이 식생활 안전관리에 대한 정보취득 경로는 주로 대중매체와 가족 및 친구로 나타났고, 월수입이 높을수록 전문서적을, 30세 이상~50세미만은 대중매체를, 대졸의 경우 시민사회단체를 더 많이 활용하는 것으로 조사되었다(p<.05). 어린이 식생활 안전교육을 받게 될 경우 위생적인 식생활 정보와 가공식품영양표시제정보를 주로 희망하는 것으로 나타났고, 전업 주부는 가공식품영양표시제정보에, 직장인은 위생적인 식생활 정보에 더 많은 관심을 보였다(p<.05). 어린이 식생활 안전관리 특별법을 학부모들에게 알리는 방법에 대해서는 TV, 라디오 등 방송매체를 통한 홍보와 학교 교육을 통한 홍보가 효과적이라고 생각하고 있었다. 연구결과 어린이 식생활 안전에 대한 정보를 얻는 경로와 학부모들이 생각하는 특별법에 대한 효율적 홍보방법으로 대중매체가 영향을 많이 미치고 있는 것으로 나타났으므로 앞으로 어린이 식생활 안전관리 특별법을 홍보하는데 있어서 유의해야 할 부분이라고 사료된다.

• 대한지역사회영양학회지
• /
• 제19권2호
• /
• pp.198-211
• /
• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 대한안전경영과학회지
• /
• 제17권3호
• /
• pp.125-132
• /
• 2015

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry's accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

• 가정과삶의질연구
• /
• 제31권4호
• /
• pp.15-31
• /
• 2013

Consumers are quite worried about food safety because food is one of the most important necessities in everyday life. Many studies have been conducted regarding the food safety issues, however, most researches have focused only on a limited range of risk factors and used only quantitative survey methods. The purpose of this study was to investigate consumers' perceptions of the risky components of food safety and how the perceptions have been formed. For this study in-depth interviews were conducted. For the interviewees, nine housewives, who are in their 30s to 50s, were selected taking into consideration their age, education level, number of children, and employment status. Results showed that the risk factors many consumers worried about were agricultural pesticides, MSG, food additives, GMO, Mad Cow Disease, preservatives, and growth hormones, etc. Consumers were worried about the risk of the retail process the most because they thought it was not informed and controlled well. Consumers tend to worry much more when the risks are involuntary, uncontrollable, unreliable, and have a gradual negative effect. Some of the food safety-oriented behaviors of consumers were also investigated.