• Journal of Nutrition and Health
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• v.27 no.2
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• pp.192-206
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• 1994

This study was conducted to find out the weak points of present Korean food composition table, so that to suggest the revision direction. Korean food composition table in Appendix of Recommended Dietary Allowances for Korean, 5th edition, was analyzed by comparing with 6 other food composition tables such as one other Korean food composition table, and those of Japan(two), U.S.A., East Asia and Near East. The content analysis was applied as the method of this study. As result, many drawbacks like classification of food components, etc. were pointed out. The best solution to improve these drawbacks in present food composition table is establishing on organization entirely in charge of food composition table. In this way the organization can carry out food analysis systematically and continuously. Then new food items can be added, old food items be eliminated based upon people's food consumption pattern change. Also we need to analyze our own foods consumed by our people instead of borrowing the other country's data.

• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.886-894
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• 2013

The National Standard Food Composition Table published by the Rural Development Administration (RDA) provides the foundations in research, nutrition monitoring, policy and dietary practices in Korea. This databases consists of several sets of data including food descriptions, nutrients, portion weights, and source of data. The National Standard Food Composition Table have been published since 1970 and, recently, new version (8th edition) of Food Composition Table which has quantitative and qualitative nutrient data is released in 2011. In addition, the User-friendly Food Composition Table is divided into adult, children, and elderly categories depending on the subjects because we need different nutrients according to various ages. The Tables of Food Functional Composition is firstly edited in 2009. RDA published the minerals and fatty acids composition table, tables of amino acid, fat-soluble vitamin composition table, and the cholesterol table. The resulting database will be widely used. The users of the databases are from diverse fields, includeing federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments ect. Therefore, consistent improvements of the database is important, so that people can better address such health challenges by providing reliable and accurate data.

• Journal of Community Nutrition
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• v.5 no.2
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• pp.65-71
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• 2003

In Current Standard Tables of Food Composition in Japan (Fifth Revised Edition), standard composition values of food used regularly in Japan are shown by values per 100g of their edible portion, with one value of standard composition per one foodstuff as a rule. In the Explanation (Chapter 1) and Reference Data (Chapter 4) of the original table, the most important matters are mentioned, including the table of the weight change rate by cooking, the table of the outline of the cookery, and the formula of the actual amount of intake nutrition. These are helpful for an understanding of the actual amount of intake nutrition. The formula for the amount of purchase in consideration of the amount of refuse is also shown. Information concerning foodstuffs and composition items in the table as well as important points in the reference column are concurrently written in English. As related studies, the composition tables by values per 100m1 or considered loss, the table or the formula for estimation of the amount of sucrose, and the list of the composition extant rate after cooking, among others, are also provided. Users should understand the original composition table, and then suggest how to utilize it. (J Community Nutrition 5(2) : 65∼71, 2003)

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.190-193
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• 2004

This review was conducted to evaluate the 'Korean Food Composition Table' and establish it as an internationally accepted database by examining its contents and evolution over time. The food composition table has been published by National Rural Living Science Institute, every 5 years, listing the nutrient content for each food, as both the raw agricultural product and processed foods, since the 1$^{st}$ edition in 1979 by RDA (Rural Development Administration). This is the basic data applied to the evaluation of the nutritional value of foods in Korea. The data is used as a useful tool in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, the draft of National Food Policy, and in clinical and epidemiological research. The database is also utilized by food service providers and food processors, etc. Consumers and the international society have been interested in the quality and safety of foods and raw agricultural products. As these data expand in volume, the type of foods included in the composition table is expanded to cover new additions for the convenience of users of the 'Nutrient Data Base' as judged by the publishers. The form of these reports varies, according to the current information, from a simple booklet to CD-ROM and to the Web service. We expect to continue to make improvements in the National Standard Table for food composition through expanding both the quantity and quality of data in an orderly manner. This effort can help food composition data to be comprehensively developed systematically and gradually at the national level.l.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.774-783
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• 1994

New food item numbers for each food included in Food Composition Table in Korea (4th ed) and other Food Composition Table. New Food item numbers classified to base 5-basic food groups and its classification was as follows. 1 As for the 1569 food items , they were classified as 20 food sub-groups(82 food sorts) for 5-basic food groups. 2. As for the 82 food sorts, they were individually classified with raw prepared , fat sugar content and arranged in order, ㄱ , ㄴ and ㄷ and made the item number. 3. The data set of nutritive value of food with new item numbers was accessed on computer files. 4. The Food & Description Table was drafted as 1572 food items were arranged in order, ㄱ, ㄴand ㄷ. 5. The Food Table arranged in the order or each nutrient content (energy, carbohydrate, protein , etc....) was drafted. Clipper program for computing nutritive values and tabulation of nutrients of daily diet were coded by applying new food item numbers. It is expected that should utilized as a basic data of computer program for calculating the nutritive value of diet, evaluating the nutrition and counseling the nutrition.

• Nutritional Sciences
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• v.7 no.1
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• pp.47-52
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• 2004

The food composition database is used to evaluate the nutritional value of foods in Korea. It is used as a source for basic data in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, to aid in the drafting of the National Food Policy, and in clinical and epidemiological research. The database is also used by institutional and commercial food services and by the food processing industry among others. In 1970, the Rural Development Administration(RDA) published the "Korean Food Composition Table" for the first time and it has since become the established authority on food composition for the entire nation. The latest published food composition table (the 6th edition, published by the National Rural Living Science Institute, KDA) covers 2,337 kinds of foods and consists of two volumes. The National Rural Living Science Institute, the Korea Food and Drug Administration, and the National Fisheries Research and Development Institute have continuously improved production of food composition data in Korea. As consumers have grown more interested in the quality and safety of foods and raw agricultural products, we can expect even further development of food composition data through improvements in quality and increases in quantity. We need to develop more comprehensive food composition data by diversifying the kinds of foods that are included, unifying analytical methods, and increasing the number of nutrients covered. Moreover, food composition data must be modified in other ways to make for a better food composition database for the convenience of users. of users.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.127-142
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• 2020

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attache dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter ('preliminary table' or 'hors d'œuvre') before the main table and that it was served before the main dish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.535-541
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• 2010

Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.159-171
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• 2003

The food composition tables are frequently used to health and nutrition practices. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. Over 2500 items and many kinds of nutrients are in the food composition table. But now food exchange lists are used a few foods. The internet demands the users needs for obtaining more food exchange lists and nutrient information from food composition. This basic study is to solve the users need and the supply more efficient and effective manipulation system for e-food exchange database construction and search system:ENECC/e-food exchnage(E-Nutrition Education and Couseling Center/e-food exchange). This paper introduces the food exchange database construction and search system(ENECC/e-food exchange) using the formula which calculates the food exchange quantity of 6 food exchange groups and added one extra groups(alcohol) based on the internet. The ENECC/e-food exchange database is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The e-food exchange database are consisted of 2,261 foods in 6 basic food groups and one extra groups by using ENECC calculating formula. Also, the e-food exchange database has the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, â-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food.