• 대한영양사협회학술지
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• 제5권2호
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• pp.145-152
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• 1999

This study was to investigate the risk factors for the development of diabetes mellitus on healthy offsprings of Korea non-insulin dependent diabetes mellitus(NIDDM) patients. Forty four offsprings who have at least 1 parent with NIDDM and age, sex and body mass index(BMI) matched forty four healthy control subjects were collected for this study. BMI, skinfold thickness, waist/hip circumference ratio(WHR), fasting blood glucose, serum insulin, serum lipid profile, nutrient intakes and food behaviors were measured. There were no significant difference in BMI, WHR, fasting blood glucose, insulin, total cholesterol, triglyceride and daily nutrients intake between offsprings and controls. But skinfold thickness, LDL-cholesterol level and sweety food eating frequency were significantly higher in male offsprings than in male controls. And HDL-cholesterol was significantly lower in male offsprings than in male controls. Although there were no significant difference, offsprings had a overeating habit and ate more confectionery and greasy food than controls.

• 한국식품영양학회지
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• 제36권5호
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• International Journal of Advanced Culture Technology
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• 제8권4호
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• pp.82-88
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• 2020

With the development of medical care in the 21st century and the rapid development of the 4th industry, electronic devices and household goods taking into account the physical and mental aging of the silver generation have been developed, and apps related to health and health are generally developed and operated. The apps currently used by the silver generation are a form that provides information on diseases by focusing on prevention rather than treatment, such as safety management apps for the elderly living alone and methods for preventing diseases. There are not many apps that provide information on foods that have a direct effect and nutrients in that food, and research on apps that can obtain information about individual foods is insufficient. In this paper, we propose an app that analyzes food factors and provides self-medication for health promotion of the silver generation. This app allows the silver generation to conveniently and easily obtain information such as nutrients, calories, and efficacy of food they need. In addition, this app collects/categorizes healthy food information through a textom solution-based crawling agent, and stores highly relevant words in a data resource. In addition, wide deep learning was applied to enable self-medication recommendations for food. When this technique is applied, the most appropriate healthy food is suggested to people with similar eating patterns and tastes in the same age group, and users can receive recommendations on customized healthy foods that they need before eating. This made it possible to obtain convenient healthy food information through a customized interface for the elderly through a smartphone.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.37-42
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• 2004

The relatively new concept of functional foods is supportive of sales of food products that deliver isolated 'nutrient' or 'food compound' substances, much as is done by dietary supplements. Whether such isolated substances have benefit must be investigated in each instance; such investigations can be complex. At the same time, simply prepared natural plant foods contain a myriad of substances that, in accord with the concept of food synergy, are beneficial for health. Whole grain foods are an example of such healthy fare, based on strong epidemiologic and experimental evidence. If the concept of functional foods is to be of use for the public health, it should support the consumption of healthy traditional foods as well as promoting 'novel' foods; in this sense, whole grain foods, which have great functionality, should be regarded as functional foods.

• 한국식생활문화학회지
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• 제39권2호
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• pp.106-118
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• 2024

This study examined whether the perceptions of the theory of planned behavior (TPB) and individual and environmental factors related to healthy eating changed after the COVID-19 pandemic among adults living in Daqing, China. Data were collected through two rounds of online surveys conducted from April to May 2021 and from March to April 2023, using a questionnaire previously validated for use in Daqing. Using the snowball sampling method, 571 adult participants were recruited, most of whom were Daqing oilfield workers or members of their families. Multiple linear regression analyses were used to determine if the differences in the perceptions of the TPB and dietary environments exist during and after the pandemic after controlling for potential confounders. Scores of several subcomponents of TPB and mean scores of longterm intentions increased but scores of subcomponents and overall mean of motivation decreased after the outbreak. Multiple linear regression showed that only motivation for healthy eating decreased after the pandemic. Influenced by the pandemic, people increased their healthy eating behaviors. Nevertheless, as the pandemic subsided and the pace of life accelerated, people tended to choose convenient foods over healthy options. Consequently, the motivation for healthy eating has declined post-pandemic compared to during the pandemic.

• 한국식품영양학회지
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• 제11권3호
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• pp.289-292
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• 1998

1995년 12월부터 1996년 11월까지 약 1년간 광주시 및 전남지역에서 사육하고 있는 건강한 산양 20두와 건강한 개 30두, 총 50두로부터 분변을 채취하여 5균주의 C. perfringens을 분리 동정하였다. C. perfringens의 분리율은 건강한 산양 20두 중에서 3균주(15.0%)가 분리되었으며 건강한 개 30두 중에서 2균주(6.7%)가 분리되었다. C. perfringens의 항생제에 대한 감수성은 ampicillin, baytril 및 penicillin에 대해서는 분리균의 80%가 감수성을 나타내었고 cephalothin에 대해서는 60%가 감수성을 나타내었으며 erythromycin에 대해서는 40%가 감수성을 나타내었다.

• 한국조리학회지
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• 제12권1호
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 웰빙융합연구
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• 제7권2호
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• pp.23-29
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• 2024

Purpose: This study aims to investigate consumer attitudes towards healthy foods, focusing on low-calorie options, and their impact on purchasing behavior. Methods: The study utilizes structural equation modeling, which incorporates statistical tools such as SPSS and AMOS for thorough analysis. This involves collecting data over a period of time and then inferring patterns and relationships through correlation and trend analysis. Results: The study found that attributes such as quality, price, functional value, and emotional value have a significant impact on customer satisfaction and repurchase intentions, but not on nutrition and brand. The study provides a comprehensive understanding of the factors that influence consumer attitudes and purchase behavior toward healthy indulgences in the context of low-calorie foods, and has important implications for both academic research and practical marketing strategies. Conclusions and Implications: This study provides new insights into consumer behavior theory by validating the impact of the perceived value of low-calorie products on attitudes and purchase behavior, which is of great academic value. It is also expected to provide useful information for the formulation of effective marketing strategies for low-calorie products and the development of products that meet consumer needs.

• 한국식품조리과학회지
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• 제25권6호
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• pp.655-662
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• 2009

This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.

• 한국식생활문화학회지
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• 제28권2호
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• pp.145-157
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• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.