• Journal of Preventive Medicine and Public Health
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• v.20 no.2 s.22
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• pp.352-361
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• 1987

During the period of May 10 to June 6, 1987, we have conducted the survey about the number of the food daily taken and the intake of nutrition of the 83 pregnant women who have registered at Sudong Myun and Mikum-myun, Yangchu-gun which are demonstration area of the public health and medicine of the College of Medicine, Ewha Women's University, and of the 100 pregnant women who have been to the University Hospital attached to the above School. The result of the survery is as follows: 1) Among the above pregnant women, primigravida constituted 91 women and multigravida 92 women. As for the month of pregnancy, those who have been pregnant for ten months numbered 43 women (23.5%), which was the highest number. As for age, those who were 25 to 29 years old constituted 63.9% , which was the highest in percentage. 2) As for the level of education, those who graduated from high school constituted 49.2%, which was the highest in percentage. As for occuptation, those who were entirely in charge of household affairs as housewives were 89.6% , which comprised most of the jobs held by the above women. 3) As for the composition of a family in environmental food and nutrition, one generation was 68.3%, and two member family was 42.6% which was the highest. As for those taking rare of cooking and serving meals, housewives constituted 95.1%. 4) As for the economic situation of dietary life, those who were in the highest level (A level), were 47.0% in an urban area and 41.0% in a rural area, which were the highest in percentage. 5) The food which the above people selected after being pregnant was fruit not only in an urban area, but also in a rural area. And in terms of the percentage of fruit, an urban area and a rural area showed 44.0% and 54.2% respectively. As for milk, and urban area and a rural area showed 28.0% and 8.4% respecitively, which disclosed that the rate of a rural area was much lower than that of an urban area. 6) As for the number of food intake, 10-14 was 54.0% in an urban area, which was the highest. And 5-9 was 73.5% in a rural area, which was the highest. 7) As for the composition of food taken according to the number of food taken, meat showed the lowest rate in 5-9 group. (p<0.05) As the number of food taken increased, the rate of food taken (points) increased (2.4). Milk and milk products showed a low rate in 5-9 group and 15-19 group (p<0.05). Fruit intake showed a similar rate in all groups. As for vegetables, the rate of intake was high, as the number of food taken increased. Cereals showed a similar rate in all groups. Ans the points of intake was high. As for fat, the rate of intake was high, as the number of food taken increased. 8) In 5-9 group in the number of food intake, energy was 79.9% of RDA, protein was 64.9%, fat was 90.0%, carbohydrate was 81.6%, iron was 83.0%, calcium was 71.1%, vitamin A was 94.3%, vitamin $B_1$ was 77.8%, vitamin $B_2$ was 79.2%, and vitamin C was 88.2%, so that it showed the lowest sufficiency rate RDA. 15-19 group maintained the balance in energy and all nutrients nealy. In 20-24 group, fat was 142.4%, vitamin $B_2$ was 105.6% and vitamin C was 102.2%, so that it exceeded RDA.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.185-189
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• 2007

Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.4 no.1
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• pp.47-53
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• 2001

Purpose: Following up the cases of cow's milk-sensitive enteropathy (CMSE), We observed the development of clinical tolerance with cow's milk and other foods. We investigated the clinical outcome of CMSE. Methods: We reviewed the clinical records of patients who had been admitted and diagnosed as CMSE by responses to cow's milk challenge and elimination test and the findings of small intestinal biopsy at Department of Pediatrics, Taegu Catholic University Hospital from March 1992 to March 1997. All of them were being fed with protein hydrolysate before 6 months old, and tried cow's milk and other foods challenge test at following each two month. Twenty-one cases of them returned to be followed. The age at admission was $30.7{\pm}8.8$ (18~47) days old and at survey was $43.4{\pm}23.7$ (16~84) months old. Results: 1) Although the body weight at birth of the patients was 25~75 percentile, all on admission was below 3 percentile. The body weight on interview was 25~75 percentile. 2) The development of clinical tolerance in cow's milk was observed at 16~24 months of age and the tolerance rate was 61% at 12 months of age, 90% at 16 months of age. The development of clinical tolerance in other foods was observed at 10~24 months of age and the tolerance rate was 33% at 12 months of age, 80% at 18 months of age. 3) Adverse reactions after challenge test with cow's milk were observed at 19 cases, manifestated as vomiting (31%), diarrhea (31%), irritability or lethargy (21%), skin rash (10%), and abdominal distention (5%). 4) Comparing serum IgE and milk RAST positive group on admission (5 cases) and negative group on admission (16 cases), there was no significant difference at the age of tolerance in cow's milk (p>0.05), the age of tolerance in other foods (p>0.05), allergy history in family, and the incidence of other allergic diseases. 5) The history of family allergy was observed in 3 cases (14%) in 21 patients and 3 cases (14%) showed rhinitis, urticaria or asthma through a follow-up interview. Conclusion: The development of clinical tolerance in cow's and other foods was sharply increased at 12 months of age and most of all tolerated within 24 months of age. CMSE is a temporary disorder of infancy.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.132-142
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• 2015

The purpose of this study was to investigate the perception and information needs about food additives from the parents of elementary school children, and to develop a smartphone application (App) providing information about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important factor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives (63.1%). Parents recognized food additives as the most dangerous (42.7%), and 75.1% responded the level of danger as 'very dangerous'. However, 82.4% of parents didn't have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as 'Catch up Food Additives' consisting of the definition, safety, food labelling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n = 27), their negative perceptions on food additives were improved significantly. These results showed that providing information and education about food additives using smartphone App was very fast and effective for the promotion of risk communication on food additives with the parents.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.29-36
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• 2007

The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.299-305
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• 2013

This study surveyed the real state of children-favored food sold within the green food zone in Gwangju and whether they were high calorie and low nutrition food (HCLNF) or not. A total of 124 samples, which were kimbab (8), tteokbokki (7), toast (12), and Mandu (8) in meal and fried (potato, 6), fried (etc, 6), sundae (7), chicken (skewed, 7), chicken (gangjeong, 5), hot dog (7), corn dog (7), oden (7), slush (27), and oden soup (10) in between meal, were surveyed. The test items are moisture, ash, crude fat and protein, carbohydrate, free sugars, sodium, and saturated fat. In 35 samples of four meal categories, every samples had sodium more than the criteria (600 mg per serving size) and had saturated fat lower than the criteria (4 g per serving size) except twelve toasts. All of toasts were identified as HCLNF due to saturated fat and sodium contents. Four toasts also exceeded the calorie criteria (500 Kcal per serving size). In 89 samples of ten between meal categories, every samples had protein more than the criteria (2 g serving size) excepting slushes and had free sugars lower than the criteria (17 g per serving size) excepting one chicken (gangjeong). Most of fried foods, chickens (gangjeong), and corn dogs had saturated fat more than the criteria (4 g per serving size). But only five fried foods and five chickens (gangjeong) were identified as HCLNF due to calorie (500 Kcal per serving size). In 27 samples of slushes, 20 samples had free sugars more than the criteria (17 g per serving size) with no protein, so they all were identified as HCLNF.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.51-59
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• 2020

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R² and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β)^-α] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10^-15, and 1.02×10^-12, respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.60-72
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• 2018

Purpose: The purpose of this study was to determine differences in eating-out, dietary life styles, and healthy dietary competencies among middle-aged consumers according to obesity status and gender for implications of consumer education. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 3,022 subjects (mail 1,388; female 1,634) who were middle-aged adults were investigated. Analysis of variance with $Scheff\acute{e}$ test, t-test, $x^2$-test, and factor analysis were performed using SPSS v.24. Results: Males showed less interest in diet than females. For both males and females, higher BMI degrees were associated with higher levels of interest in diet. For frequency, monthly average consumption expenditure, one-time cost for eating out, and drinking frequency, males showed higher levels than females. Especially for the male group, higher obesity status was associated with higher levels of eating out and drinking. Dietary lifestyles of males and females turned out to be very similar. For the male group, normal weight group was more likely to show 'health and high quality pursuit dietary life-style' than the other groups. For females, the normal weight group were more likely to show 'health and high quality pursuit dietary life-style' and 'safety pursuit dietary life-style' than the other groups. The level of 'healthy dietary competence' for females was found to be higher than that for males. For the female group, there were significant differences according to obesity status, and practice was more important than knowledge in determining a healthy dietary life. Conclusion: For dietary life-related education for obese middle-aged consumers, it is important to emphasize less eating-out and drinking and less overeating while eating-out based on the results that eating-out, drinking, and overeating in the obesity group were significantly higher than in the normal group. It is important to focus on the value of dietary life and diverse foods, based on the results that the obesity group was less likely to be have healthy dietary lifestyles and consume less diverse foods than the normal group.

• 한국노년학
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• v.36 no.4
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• pp.1191-1206
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• 2016

The purpose of this study is to investigate the relationship between perceived health status, future time perspective(FTP), health promoting behaviors, and quality of life in the elderly. To this end, the survey was conducted through distributing questionnaires to the elderly people who lived in areas of Seoul or its adjacent satellite cities in their age of 60 or more in 2013. In total, 497 valid responses were collected. The data was analyzed by using a number of analysis methods including confirmatory factor analysis, reliability analysis, frequency analysis, correlation analysis, simple regression analysis, multiple regression analysis, SEM analysis. The findings are as follows. First, health status of the elderly has a significant influence on FTP. Second, health status the elderly has a significant influence on health promoting behavior. Among sub-factors of health status, subjective health status has a significant influence on spiritual growth, nutrition, physical activity, stress and interpersonal relation. Third, health status of the elderly has a significant influence on quality of life. Among sub-factors of health status, subjective health status has a significant influence on physical, social, emotional and economic quality of life. Fifth, FTP of the elderly has a significant influence on quality of life. FTP has a significant influence on physical, social, emotional economic quality of life among the elderly. Sixth, health promoting behavior among the elderly has a significant influence on quality of life. Among sub-factors of health promoting behavior, spiritual growth has a significant influence on physical, social, emotional and economic quality of life. Nutrition has a significant influence on social factor. Health responsibility has a significant influence on emotional quality of life. Physical activity has a significant influence on physical quality of life. Stress has a significant influence on physical, social and economic quality of life. Finally, interpersonal relation has a significant influence on physical and social quality of life.