• The Journal of the Korea Contents Association
• /
• v.17 no.7
• /
• pp.320-331
• /
• 2017

The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.137-147
• /
• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.686-695
• /
• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Journal of the Korean Society for information Management
• /
• v.32 no.1
• /
• pp.109-134
• /
• 2015

In the Korean wave 3.0 age, it is needed to prepare how to globalize and hold Korean culture through development of various Korean wave culture contents from existing contents focused on media. The goal of this study is to establish the foundation for developing the various Korean wave culture contents as linking information about other culture contents as well as food culture by extending Korean culture contents service based on LOD. For this purpose, this study established and assorted the concept of food culture through the literature review and case study and analyzed the applicability of the services of food culture contents based on LOD. Futhermore, this study provides the basis on extension of Korean wave culture service and suggests the process of implementation of food culture LOD and service model.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2015.07a
• /
• pp.175-176
• /
• 2015

본 논문에서는 매년 증가하고 있는 음식물 쓰레기를 줄일 수 있는 방안으로 IoT 개념을 이용하여 음식물 쓰레기의 양에 따른 부과 요금을 실시간 조회 가능하도록 하여 경각심을 갖도록 유도하는 시스템을 개발하였다. 또한, 편리성을 위해 종량제 카드 대신 스마트폰의 NFC를 활용할 수 있게하고, 쓰레기 분류, 쓰레기 버리는 날 등의 정보를 제공하며, 쓰레기의 양을 줄인 가구에게는 관리 부서 정책에 따라 쿠폰 등을 제공할 수 있는 기능을 통해서도 음식물을 줄일 수 있는 동기를 부여하였다.

• Journal of Nutrition and Health
• /
• v.30 no.7
• /
• pp.854-869
• /
• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• Journal of the Korean Home Economics Association
• /
• v.31 no.4
• /
• pp.201-208
• /
• 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.

• Preventive Nutrition and Food Science
• /
• v.22 no.3
• /
• pp.237-240
• /
• 2017

Amygdalin contents of the seeds, endocarps, and mesocarps from three peach cultivars (i.e., Stone Peach, Hikawa Hakuho, and Bakhyang) were measured at three stages of fruit development (stone-hardening, fruit enlargement, and ripening). The peach samples were dried and defatted with a Soxhlet apparatus, reflux extracted with methanol, and analyzed using reverse phase high-performance liquid chromatography. During all fruit development stages, the amygdalin contents in the seeds were higher than those in the endocarps and mesocarps. The amygdalin contents of the Stone Peach were comparatively higher than the Hikawa Hakuho and Bakhyang (P<0.05). Further, the amygdalin contents during ripening were very low or not detected. Overall, the amygdalin contents of the three peach cultivar samples (seed, endocarp, and mesocarp) increased until the fruit enlargement stage and either remained constant or decreased during ripening.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.4
• /
• pp.517-525
• /
• 1996

The purpose of this study was to evaluate the important changes and the trends in Korean newspaper articles related to 1) food habits and food consumption patterns 2) nutrition, health and diseases 3) food safety and policy. The method used in this study was content analysis of the articles pressed in Donga ilbo and Choseun ilbo from January 1960 to June 1996. Among the total 1814 articles, those on nutrition, health and disease were 922 (50.8%), food safety and policy were 490 (27%) and food habits and consumption patterns were 402 (22.2%). The articles related to food habits and consumption patterns dealt with four contents, food habits reformation, changes in food consumption patterns, nutritional status and food habits. The frequencies of food habits content were highest (51.1%) and especially increased in 1980's and 1990's as the concerns on health and pursuit of convenience were increased. Most of contents related to food habits were health and longevity diet (44%) and eating out (27.5%). The percentile of food habits reformation, the changes in food consumption patterns and nutritional status were 20.1%, 18.4% and 10.0%, respectively. The contents of food habits reformation were most interested in 1960's when food shortage and poverty prevailed. Nowadays, the major subjects of food habits reformation were changed to the problem of wastage and the use of our agricultural foods. The frequencies of change in food consumption patterns were gradually increased from 1960's (7 item) to June 1996 (34 items). And the most of contents related to nutritional status were focused on suffering from food shortage especially in 1960's.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.1
• /
• pp.47-57
• /
• 2021

The purpose of this study was to examine the relationship between the regular selling price and nutrient contents of foods used for special medical purposes in Korea. This study investigated the regular selling price and nutritional composition of 114 enteral nutrition (EN) foods on the manufacturer's internet homepage. The average price of the total products was 1,156.0 won/100 mL. The price of foods used for calorie and nutrient supplementation (CNS) was significantly higher compared to that of the other EN food types (p<0.01). With respect to the nutritional content per 100 mL of the product, EN foods for CNS had significantly higher contents of energy, protein, 5 minerals, and 7 vitamins than the other EN food types. On comparing the nutritional contents of foods according to the price, the balanced nutrition foods showed significantly higher contents of energy, carbohydrate, protein, 3 minerals, and 7 vitamins in high-priced products than in low-priced foods. Summarizing these results, foods for CNS were approximately twice as expensive as the other EN foods, and the energy, protein, mineral, and vitamin contents were also high. Balanced nutrition foods had higher nutrient contents in high-priced products, which showed the relationship between the product price and nutrient content.