• 한국식품조리과학회지
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• 제20권1호
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• pp.100-111
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• 2004

The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. The 2,160 processed foods purchased at the supermarket on September, 2002, were divided by food category issued from the 2002 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 356 of the 2160 processed foods items. Milk and dairy products had 49.7％ of nutrition composition labeling, which was the largest number among the food category. Tables were most frequently used as the type of nutrition composition labeling (79.8％). Nutrition composition including many different ways of expression, such as a table of nutrition composition, indication of nutrition composition, analysis table of nutrition composition and comparative table of nutrition composition, made frequent use of nutrition composition labeling titles (78.7％). The various unit of measures were use in the nutrition labeling of the processed foods, per l00g or 100$m\ell$ was the highest (44.6％) under the currently practiced nutrition labeling. The correct labeling standard with nutrient content and ％ RDA except energy, was used on 47.8％ of labels, and those with only liability indication nutrient and liability indication nutrients plus discretion indication nutrients were 25.3 and 22.5％ respectively. The processed foods with nutrition claims were 8.0％ (172 items). Nutrition claims were divided in two ways: nutrient content claims and nutrient comparative claims. The most frequently used claims were contained in the former (44.4％) and more or plus in the latter case (16.3％). Ca was the most popular item as a nutrition claim nutrient (50.6％).

• 한국컴퓨터정보학회논문지
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• 제27권12호
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• pp.51-58
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• 2022

본 논문에서 우리는 기존 식품과 웹 크롤링으로 찾은 식품 데이터에 대해 기계학습으로 식품군을 분류하여 식품교환표를 갱신하기 위한 의사결정트리 기반의 기계학습 모델을 제안한다. 식품교환표는 영양 관리가 필요한 환자의 식이요법이나 다이어트 식단을 편성할 때 식품 교환 섭취에 사용된다. 식단의 기준이 되는 식품교환표는 국민건강영양조사를 통한 개정과정에서 많은 인력과 시간이 소요되어 새로운 식품이나 트렌드에 따른 식품 변화를 신속하게 반영하기 어렵다. 제안 기법은 기존의 식품군을 바탕으로 새롭게 추가되는 식품을 분류하기 때문에 식품의 트렌드를 반영한 식품교환표 구성이 가능하다. 연구에서 제안 모델로 식품을 분류한 결과, 식품교환표의 식품군에 대한 정확도가 97.45%로 나타났으며, 본 식품 분류 모델은 병원, 요양원 등에서 식단 구성에 활용도가 높을 것으로 전망된다.

• 대한영양사협회학술지
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• 제8권1호
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• pp.9-18
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• 2002

This study was reviewed databases and outcomes of national/international off-line and on-line(Internet) nutrition softwares to identify the present conditions of nutrition softwares, and investigated user's needs and determine which component should be included in nutrition software. The most frequently used databases for the national programs were the food composition table provided from the National Rural Living Science Institution in Rural Development Administration and the food composition table and the nutrient contents of foods provided from the Korean Nutrition Society. For international programs, the food composition table from the USDA was commonly used. The analysed outcomes included the degree of obesity, nutrient analysis and nutrient intake compared with RDA, food intake from each by food group, food habits and the frequency of food consumption. As to the result of needs assessment for the Internet nutrition softwares, it was suggested that the needs of the Internet nutrition softwares were high because most of the respondents replied that 3-point('it is needed') or 4-point('it is necessary') on 4-points likert scale. As to the databases, the needs of 'food composition analysis' and 'the suggestion of the Korean RDA' were high. For the basic information for foods, the respondents replied that 'the classification of foods', 'foods codes', 'the amount of ingredients' and 'nutrient analysis' should be included. The needs of 'nutrient analysis of meal', 'diet therapy' and 'meal plan by caloric requirements' were high. As for utilizing the Internet meal planning programs, the respondents replied that 'it should be easy to use' most and demand for 'data saving and the saved data should be usable later' and 'meal planning education tools' were high. In conclusion, the Internet nutrition software that satisfies various needs of users should be developed for policy making that promote public health, nutritional care and self-supporting of foods.

• 한국식품영양과학회지
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• 제19권1호
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.293-300
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• 2016

Objectives: The purpose of the study was to develop a dietary fiber composition table (DFCT) and to assess dietary fiber intakes in Korea National Health and Nutrition Examination Survey (KNHANES). Methods: The DFCT was developed by compiling the food composition tables published by the agencies of Korea, United States, or Japan. When there was no available data from the same species or status (dried, boiled, etc.) of food, the values were imputed by estimating from the same species with different status or substituting familiar species in biosystematic grouping. Using KNHANES VI-2 (2014) microdata and DFCT, intake of dietary fiber of Koreans was estimated. Results: Among the 5,126 food items of DFCT, the proportion of items of which dietary fiber contents were taken from the analytical values of the same foods was 40.9%. The data from the domestic food composition tables was 37.5%, and the data from the foreign tables was 49.6%. The rest was assumed as zero, or estimated with recipe database and nutrition labeling. Mean daily intake of dietary fiber was 23.2 g, and mean intake per 1,000 kcal was 10.7 g in men and 12.6 g in women. The mean percentage of dietary fiber intake compared to adequate intake was higher than 100%. The major food groups contributing to dietary fiber intakes were vegetables and cereals, and the percent contribution were 32.9% and 23.0% of total dietary fiber intakes, respectively. Conclusions: This DFCT could serve as a useful database for assessing dietary fiber intakes and for investigating the association between dietary fiber intakes and noncommunicable diseases.

• 한국가정과교육학회지
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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.

• 대한가정학회지
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• 제31권4호
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• 한국식품영양학회지
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• 제30권5호
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• 응용통계연구
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• 제33권2호
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• pp.215-228
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• 2020

농촌진흥청에서는 식품산업진흥법 제19조 제1항에 의거하여 국가표준식품성분표를 5년 주기로 발표하고 있다. 본 논문에서는 2021년 국가표준식품성분표 제10개정판 발간을 앞두고 우리나라 국민들이 많이 소비하고 있는 식품으로 선정된 182개 식품의 대표시료를 합리적이고 과학적으로 추출하기 위한 방안을 제안하였다. 농수산물을 포함한 식품을 판매하는 식료품점을 유통형태에 따라 대형마트와 전통시장으로 구분한 후 NFNAP에서 제안한 층화다단추출법을 각각 적용하여 8개 표본을 추출하였다. NFNAP는 미국인들이 소비하고 있는 식료품의 성분표에 대한 신뢰성 있는 추정을 담보하기 위해 미국 농무성과 국립보건원이 1977년에 협약을 맺고 공동 연구로 개발한 국가식품 영양분석 프로그램이다. 대형마트에 기초한 표본추출에서는 이마트 가양점, 홈플러스 시흥점, 롯데마트 동두천점, 이마트 수원점, 롯데마트 둔산점, 롯데마트 여수점, 이마트 울산점, 하나로클럽 울산점이 표본으로 추출되었고, 전통시장에 기초한 표본추출에서는 서울시 금천구 독산동우시장과 송파구 풍납시장, 고양시 일산서구 일산시장, 광주광역시 북구 운암시장, 대전광역시 대덕구 법동시장, 부산광역시 영도구 봉래시장과 해운대구 좌동재래시장, 창원시 진해구 중앙시장이 표본으로 추출되었다.

• 한국식생활문화학회지
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• 제4권2호
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• pp.125-143
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• 1989

To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.