• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.404-410
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• 2016

This study aims to investigate the satisfactions with school food service for elementary and middle school parents. We surveyed parents about their concerns regarding food materials, the perception of free school food service, improvement of free school food service and satisfaction with the quality of school food service. The regions were classified into two categories according to the operation of a school food service center. The respondents with greater concern and cooperative purchase of food materials had higher satisfaction with the quality of school food service. It is interesting to note that school food service centers managed directly by the local government had higher satisfaction than those operated by private enterprises with respect to the quality of the school food service. The results of this study can contribute to the establishment of school food service and school food service center policies in the future.

• Food Science and Industry
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• v.55 no.2
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• pp.140-153
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• 2022

The purpose of this study is to organize research trends by analyzing healing studies using emotional insects, and to suggest future research directions. As a result, only six emotional insect species were used for healing purposes, and most of the age groups of the test subjects were elementary school students and the elderly. As for the type of research, field application of the healing program was dominant at 76.5%. Effectiveness verification was mainly conducted through questionnaires before and after participating in the healing program. In some cases, stress-related salivary hormones were used as indicators or clinical tests were conducted by medical staff. Based on the results of this analysis, future strategies such as finding new emotional insect species, developing various types of healing program models, and expanding and subdividing the target subjects were suggested to promote the growth of the healing industry using emotional insects in the future.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.507-515
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• 1996

Television food advertisement is the most effective way to reach to consumers with food and nutritional informations and affect their eating behavior. Therefore, 218 food commercials were reviewed using video tapes and copies to know the present food product trends, food messages they transmit and define misleading food commercials. Messages were focused on the benefit of health promoting substances they contain, especially for functional food components, fortified nutrients, food safety focused on food additives, convenience and differentiation with other products. Overnutrition on specific nutrients could be expected due to nutrient fortified products and misleading of food commercials were also noted. Regarding trends, guidelines provided by television broadcasting company shoud be fortified in the connection of Food Hygine Law and supervision committe should reinforce the food company to summit data for the approval of their advertisement claims. Nutrition educational spot program shoud be produced and broadcasted for the public to protect the consumer from food faddism in near future.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.17-29
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• 2011

As the public is already aware, baby food has a significant effect on a baby's physical and mental health. It is also very important because choice of baby food forms proper eating habits, which will affect health in the future. In particular, recognition of appropriate baby food by the mother or the primary care provider is even more important. Although many studies have been conducted on this matter for domestic housewives, no studies have been conducted on married immigrant housewives whose numbers are increasing every year. A survey was conducted on the recognition and current situation of baby food preparation by mothers living in Gangwon Province with children 6 to 36-months-old. The purpose of the study was to research the level of understanding of baby food by immigrant housewives given that they were raised in different environments with different eating habits and child raising norms. And additional purpose was to provide proper educational material and direction for choosing appropriate baby food. The results showed significant differences depending on the nationality and age of the mother. Moreover, the results showed an insufficient understanding of baby food but a high desire for education, as mothers did not receive enough support from society. Therefore, necessary education should be provided systematically after mothers fully learn to communicate in Korean. These mothers need continuous attention and support, so they can settle in this country as wives, daughters-in-law, and mothers. Moreover, the needed professional education should be provided so that the mothers can learn traditional Korean eating habits and understand differences in the culture and environment between countries. As the selection of baby food forms the basis of future eating habits and the foundation for good health, proper education should be available to establish healthy intercultural families.

• Journal of Korean society of Dental Hygiene
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• v.10 no.2
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• pp.335-344
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• 2010

Objectives : Targeting Korean adults, the food pattern are grasped. And, its correlation with oral disease is analyzed. In order to offer basic data to developing the nutritional policy and nutritional program for the future prevention from oral disease, a research was conducted by utilizing the Korean National Health and Nutrition Examination Survey 2005(the 3rd term). Methods : The subjects in this study were 6,526 adults in more than fully 19 years among 9,047 persons who participated in the food intake survey out of those who completed the health interview survey. The statistical analysis was analyzed by using SPSS 12.0 program. Results : 1. As a result of Group Analyzing was indicated to dangerous-type food pattern and protection-type food pattern. 2. As a result of analyzing the answers for having dental caries in the annually personal recognition was indicated to be high in the dangerous-type food pattern, and had not the statistically significant difference. 3. As a result of analyzing the answers for having periodontal disease in the annually personal recognition was indicated to be high in the dangerous-type food pattern, and had the statistically significant difference(p<0.05). 4. As a result of analyzing the food pattern factors that have influence upon both major oral illnesses in the annually personal recognition, the person, who has the dangerous-type food pattern, had high risk level of the periodontal disease in the annually personal recognition. Conclusions : In the above results, as a result of surveying and analyzing importance of the food pattern in the incidence of both major oral illnesses, it is considered that there will be necessity of continuing to research into developing the nutritional policy and nutritional program in order to prevent oral illness in the future.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.153-162
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• 2007

The purpose of this study was to examine the mediating role of nausea, learned food aversion, and appetite on the relationship between food neophobia and food rejection. A total of 250(122 healthy males and 128 healthy females) questionnaires were completed. Path analytic model was used to measure the mediating effect. Results of the study demonstrated that the path analytic result for the data also indicated excellent model fit. Furthermore, the mediating analysis indicated that the influence of food neophobia was mediated by mediator. The effect of food neophobia on appetite was perfectly mediated by nausea and learned food aversion. In the contests of general food rejection, the effect of food neophobia on food rejection was perfectly mediated by appetite. It should be noted that the original model was modified and should, preferably, be validated in future research.

• Food Engineering Progress
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• v.14 no.4
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• pp.283-291
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• 2010

Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1842-1852
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• 2003

The bulk of the world's goat population is found in South-East Asia and Africa, where goats are the major source of meat production. Unfortunately, lack of an organized goat meat industry and marketing structure in developing countries is primarily responsible for their poor export earnings compared to those in developed countries such as Australia and New Zealand. Goat meat is leaner than meat from other domestic red meat species as well as being comparable in terms of its nutritional constituents. Furthermore, there are few, if any, religious or cultural taboos limiting the consumption of goat meat. Development of a carcass grading system and a suitable infrastructure in developing countries are some of the key requirements needed to establish a sustainable goat meat industry in the world. With an increase in demand by consumers for low-fat red meat alternatives, the future of the goat meat industry looks promising.

• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.275-290
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• 2014

The marine ecosystem represents a vast and dynamic array of bio-resources attributed with its huge diversity and considered as potential untapped reservoirs for the development of functional foods for future health markets. Basically, marine microorganisms, sponges, algae, invertebrates such as crustaceans and mollusks along with marine fish species can be considered as marine bio-resources, which can be utilized to obtain different health benefits for humans, directly or after processing. Most of the bio-molecular components, such as lipids and proteins from these marine bio-resources, which can be extracted in large scale using the modern and advanced biotechnological approaches, are suitable drug candidates for the pharmaceutical industry as well as functional food ingredients for the food industry. Moreover, the furtherance of high throughput molecular biological techniques has already been incorporated with identification, mining and extraction of molecular components from marine bio-resources. In this review, potential marine bio-resources with respect to their extractable bio-molecules were described in details, while explaining the present and prospective methods of identification and extraction, which are integrated with advanced techniques in modern biotechnology. In addition, this provides an overview of future trends in marine biotechnology.