• Journal of the Korean Society of Food Culture
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• 제29권6호
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Proceedings of the KSCN Conference
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• 대한지역사회영양학회 2005년도 10th Anniversary International Symposium
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• pp.33-38
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• 2005

During the 20th century, humankind went through the most significant changes in history, from industrial and agricultural revolutions to the invention of the personal computers and the internet, and changes continue to come at an even faster rate. One of notable change is emerging multicultural societies. People tended to live in a monocultural society and new cultures were infused in controlled and confined manners, however, people now live and eat in a continuously changing multicultural society Multicultural societies are emerged from the translocation of people (immigration) and, in a larger sense, globalization. Immigrants are faced with various and different cultures from their own, resulting in excitements and agonies in finding balance among many cultures. People who have not translocated themselves must also deal with various imported foreign cultures from fastfood restaurants to food beliefs. This lecture will use Korean Americans as an example to discuss how immigrants navigate different cultures and environments and how acculturation, the process of adaptation, affects their diet and health. In addition, how globalization has changed people's eatery will be briefly discussed. Understanding impacts of living and eating in a multicultural society is meaningful and useful to find effective approaches to promote healthy lifestyles to people in this fast changing times.

• The Journal of Economics, Marketing and Management
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• 제9권6호
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• pp.25-38
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• 2021

Purpose: This study is aiming at providing researchers and practitioners with new insights to analyse how retailers have made a contribution to the growth of HMR market in Japan and UK. Research design: The second section will look at the definition of HMR, and then, introduce each county's case, while analysing how retailers have developed the HMR market and illustrating some implications. Finally, the authors will draw a conclusion. Results: Retailers have established the retailer brand development department with the sophisticated retail information system which has made a considerable contribution to the growth of the HMR market. Also, it enables retailers to accumulate retail knowledge associated with ready-to-eat meals and train top-level experts, whilst helping them to build the trustworthy supply chain relationships by sharing the POS data with food manufacturers. Consequently, the cooperation with food manufacturers has enhanced in the HMR market in both Japan and UK, on the basis of sophisticated delivery system as well as the concept of innovation into the HMR sector. Conclusions: Retailers have to benchmark Japanese and British retailers' Knowledge to grow ready meal market in Korea and invest their marketing resources in developing various HMR foods, on the basis of innovative thinking.

• Korean Journal of Community Nutrition
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• 제24권6호
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• pp.497-511
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• 2019

Objectives: This study aimed to develop a school-centered healthy eating environment for children in elementary care classrooms and prevent incorrect eating habits and obesity through the development and application of standardized healthy eating habit-forming educational materials. Methods: Ten schools in eight districts of Gyeonggi-do and 400 students from 19 care classes were selected. Based on the developed educational materials, the program was applied to students once in two weeks. 'Notices for Parents' forms were also sent to the students' home to educate their parents. Pre and post-surveys were conducted to evaluate the effectiveness of the education. The pre-education, education, and aftercare were conducted from September 28 to September 31, 2016, from October 3 to November 30, 2016, and from December 5 to December 9, 2016, respectively. Results: The healthy eating program for elementary care classes was designed to develop a school-centered healthy eating environment and provide standardized educational material for healthy eating habits. Twelve educational topics were developed: , , , , , , , , , , , and . Moreover, the materials were produced in four forms: for students, for after school caring teachers, for external specialists, and for parents. The effectiveness evaluation was conducted to confirm the application of the program. The average eating habits score was 3.3 ± 0.6, with no significant difference between before and after application. The score of overall satisfaction of the education was 3.9 ± 0.9. The most satisfying content was 'Did you get to know how to eat evenly?'. Significant increases were observed in two contents for parents regarding their children's knowledge changes after the education: 'Five nutrients needed for growing children' and 'Knowing sugar foods and sugar-containing foods'. On the other hand, their educational satisfaction was 3.6 ± 0.6, which was lower than the children's satisfaction. This might be because their education was conducted only through the 'Notices for Parents' form. Conclusions: In the long term, the healthy eating habit-formation education for lower elementary school children is expected to be beneficial. To prevent obesity and establish healthy eating habits of children, it is important to develop healthy eating education programs centered on elementary school aftercare classes, including the development of educational materials and an application system through connection with the home and community.

• BMB Reports
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• 제50권1호
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• pp.3-4
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• 2017

Recent advances in genome sequencing technologies have enabled humans to generate and investigate the genomes of wild species. This includes the big cat family, such as tigers, lions, and leopards. Adding the first high quality leopard genome, we have performed an in-depth comparative analysis to identify the genomic signatures in the evolution of felid to become the top predators on land. Our study focused on how the carnivore genomes, as compared to the omnivore or herbivore genomes, shared evolutionary adaptations in genes associated with nutrient metabolism, muscle strength, agility, and other traits responsible for hunting and meat digestion. We found genetic evidence that genomes represent what animals eat through modifying genes. Highly conserved genetically relevant regions were discovered in genomes at the family level. Also, the Felidae family genomes exhibited low levels of genetic diversity associated with decreased population sizes, presumably because of their strict diet, suggesting their vulnerability and critical conservation status. Our findings can be used for human health enhancement, since we share the same genes as cats with some variation. This is an example how wildlife genomes can be a critical resource for human evolution, providing key genetic marker information for disease treatment.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• 제33권1호
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• pp.25-44
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• 2020

Objective : The purpose of this study is to investigate the use of probiotics for cure of atopic dermatitis and suggest for the better method of studies in order to seek more effective treatment. Methods : We searched from Korean Traditional Knowledge Portal(KTKP), Reserach Information Sharing Service(RISS), National Discovery for Science Leader(NDSL) and PubMed. We selected among the papers published from 2005 to 2019 using terms related to 'Atopic dermatitic & Allergy diseases & Probiotics'. Results : 41 papers were selected from the database worldwidely. In these collected 41 related theses, there were 14 experimental studies(34.1%), 16 clinical studies( 39.0%), 11 review studies (26.9%). 23 papers(76.7%) insisted that the effects is but 9 papers(30%) said not effective. Conclusion : The effects of probiotics in atopic dermatitis is investigated positively, however, we have to consider the methods to approach the result including the sort, amount of probiotics, how to culture, how to eat and so on.

• Journal of the Korean Society of Food Culture
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• 제10권5호
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• Korean Journal of Community Nutrition
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• 제29권2호
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• pp.156-170
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• 2024

Objectives: This study aimed to investigate the association between how often Korean adolescents watch Mukbang and Cookbang videos and their dietary habits. Methods: Data from the 18th Korea Youth Risk Behavior Survey conducted in 2022 was analyzed for this study. The study included 51,850 middle and high school students and assessed various aspects, including demographics, frequency of watching Mukbang and Cookbang videos per week, dietary habits, health behaviors, and mental health factors. Results: Nearly a third (29.3%) of Korean adolescents watched Mukbang and Cookbang videos one to four times a week, while 13.5% watched them more than five times weekly. Females, those with lower academic achievement, and those from lower socioeconomic backgrounds were significantly more likely to be frequent viewers (P < 0.001). Increased viewing frequency was associated with poorer dietary habits. Adolescents who watched more frequently were less likely to eat breakfast and consume fruits and milk, while their consumption of fast food, high-caffeine drinks, sugary drinks, and late-night snacks increased (P < 0.001). Higher viewing frequency correlated with increased feelings of stress, depression, and loneliness (P < 0.001). Logistic regression analysis confirmed these associations. More frequent viewers were significantly less likely to eat breakfast (odds ratio (OR), 0.63; 95% confidence interval (CI), 0.58-0.68), and more likely to consume fast food (OR, 1.85; 95% CI, 1.69-2.02), high-caffeine drinks (OR, 1.43; 95% CI, 1.30-1.56), sugary drinks (OR, 1.54; 95% CI, 1.41-1.67), and late-night snacks (OR, 1.37; 95% CI, 1.25-1.51). Conclusions: Our findings suggest that frequent exposure to Mukbang and Cookbang content is linked to unhealthy dietary habits in adolescents. Educational programs may be necessary to mitigate the potential for these videos to negatively influence dietary choices.

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제7권
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• pp.41-59
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• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• Journal of Korean Home Economics Education Association
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• 제6권1호
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.