• The Journal of the Convergence on Culture Technology
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• v.8 no.5
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• pp.137-145
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• 2022

This study attempted to examine the subjectivity of consumers of the MZ generation in their 20s on health functional foods, which have recently emerged as hot consumption items. A study was conducted using the Q methodology to examine the characteristics, meanings, and values of the younger generation in the health functional food market represented by red ginseng, vitamins, and probiotics. Using the QUANL analysis program, a total of 37 Q samples and 30 P samples were used in the study, and three types with unique tendencies were found. The first type discovered through this was named "YubiMuhwan(Forewarned, forearmed; 有備無患)", the second type was "Bansinbanui(half confident; 半信半疑)", and the third type was called "Silsagushi(empirical tradition; 實事求是)". Reflecting these attributes, various strategic ideas were presented for the classification of new characteristics and consumers in the health functional food market and promotion of sales.

• Journal of Nutrition and Health
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• v.44 no.3
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• pp.243-254
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• 2011

The purpose of this study was to investigate the general characteristics, body shape, and perceptions of weight control in individuals consuming functional health foods and weight-control foods. The survey was conducted between April 15 and June 17, 2010 among 199 (57 males and 142 females; age range, 25-45 years) in Seoul and Gyeonggi-do, who experienced eating functional health foods or weight control foods during the past year (June 2009 to June 2010). The subjects were divided into a weight-control food group (89 adults) and a functional health food group (110 adults). The subjects were comprised of a high proportion of aged (average age, $34.2{\pm}5.9$ years), graduates (71.9%), and married (65.8%) individuals. In the weight control food group, gender, age, and educational background were similar and the ratios of service/technical employees, college students, and normal-weight individuals [body mass index (BMI), < 23] were high. BMI was significantly different by gender (p < 0.001), age (p < 0.01), marital status (p < 0.001), and job type (p < 0.001). Self-perceived health status showed a higher response for "in good health" in the 35-44 year old group than that in the 25-34 year old group (p < 0.05). Male group satisfaction for body shape was significantly higher than that in the female group. The main reason for going on a diet was significantly different by gender (p < 0.05) and BMI (p < 0.01). The main motives for dieting were "because I am not at an ideal weight" and "because of the social atmosphere and the attention of others " in men, but "can't wear the clothes I want" in women (p < 0.01). The most preferable product type related to the two groups was significantly different by job (p < 0.001) and BMI (p < 0.05). However, no significant differences were observed for questions about body shape perception and weight control. Consumers who had different general characteristics and used diet products perceived body shape and weight control differently. Additionally, no meaningful differences were observed when the results were categorized by product type, except job and BMI, but the distribution of consumer characteristics showed different tendencies. These results can be utilized as basic data for developing new diet products to help people control their weight more scientifically and appropriately in the future.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.703-716
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• 2010

It has recently been considered urgent to establish an accurate definition and scope of functional foods in the livestock industry in Korea. The tertiary function of food is gradually emphasized with various changes in conditions such as international competitive power enhancement of the whole world, including Korea. Therefore, the purpose of this study was carried out to gather basic information toward the establishment of standardization, management plans, and a system adapted to the Korean state through researching management systems of functional meat and meat products in the European Union (EU) and the Oceania Area (OA). A brief summary of this study is as follows. In the EU and OA, special management systems and laws about functional livestock and products were once nonexistent; only 'nutrition claims' and 'health claims' operated in the nutritional consolidation side of foods. Also, it was once thought that functional index materials and permissions established in the application of functional products sufficed, because management standards for enriched food were not established. Therefore, standardization of functional live stock products needs to be considered based on the case of developed countries in the EU and OA. It also seems that the above functional indicative substances can be applied, based on normal standards of indicative substances of functional products and the normal standards of indicators of functional substances added to livestock products presented in this study.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.768-775
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• 2014

The purpose of this study was to analyze consumption patterns of health functional foods (HFF) according to climacteric symptoms. Subjects were 450 middle-aged women divided into four groups by Kupperman's index. This study collected all information by self-administrated questionnaires. Higher Kupperman's index was associated with higher Menopause-specific quality of life questionnaire (MENQOL) (P<0.001) and current smoker ratio (P<0.01) as well as lower monthly income (P<0.05). Exactly 28.4% of subjects showed negative responses to effectiveness of HFF. The average number of HFF intake per person was 2.01. The main reason for consumption of HFF was treatment or prevention of disease (33.6%). The information source for buying HFF was family or relatives (40.0%). The main types of HFF were vitamins (28.2%), omega-3 fatty acid (18.6%) and red ginseng (17.3%). The intake ratio of individual approval type (Cynanchum extract and Angeli extract) was significantly higher in subjects with high Kupperman's index (P<0.001). In conclusion, these results can be used as basic data that reflect middle-aged women's needs for HFF intake according to climacteric symptoms.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.813-817
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• 2015

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.2
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• pp.449-454
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• Korean Journal of Plant Resources
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• v.21 no.1
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• pp.103-109
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• 2008

Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.2
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• pp.117-126
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• 2017

Objectives : The use of health functional foods is gradually increasing. On the other hand, the use of the Korean herbal medicine is gradually decreasing. Especially children are known to have a high percentage of taking a health functional food. This study was designed to compare the use of health functional food with the reason for taking the Korean herbal medicine. Methods : The participants were 453 parents who have kids age between 3 to 6 years old from day care center in Wonju and Chungju. The questionnaire consisted of 17 questions and the survey was conducted by self-entry method. This study analyzed 374 participants' questionnaires who agreed to the survey. Results : The percentages of children's health functional food intake experience were 82.9% and they usually bought products which contain lactic acid bacteria(55.6%). The reason for consuming health functional food was to strengthen the immune system and enhance the physical strength. Most of the participants purchased health functional food from pharmacy through inaccurate information such as the internet. The percentages of children's health functional food preference were 58.5% because it is easy to take. The percentages of children's herbal medicine preference were 41.7%. There are inconveniences of taking herbal medicine because of taste and smell(68.8%). Conclusions : Therefore, it is necessary to change the formulation of the herbal medicine and increase convenience for use of the herbal medicine to preschooler(3-6 years old). In additionary, it is necessary to supply accurate and up to date information of herbal medicine taking.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.297-309
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• 2016

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.