• 한국식품영양학회지
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• 제31권3호
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

• 한국조리학회지
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• 제20권1호
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• pp.120-132
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• 2014

본 연구의 목적은 대학생의 밀집지역인 경산시 대학생을 대상으로 향토음식에 대한 중요도와 만족도를 파악하여 향토음식점의 효율적인 마케팅 방향을 제시하고 향토음식점의 활성화에 유용한 정보를 제공하고자 하는데 있다. 표본은 편의표본추출법(convenience sampling)을 이용하여 측정은 5점 Likert에 의해 실시되었으며, 연구결과를 요약하면 다음과 같다. 대학생들은 향토음식점에 대해 음식의 청결성(4.69점), 음식의 맛(4.57점), 식재료의 신선도(4.56점), 메뉴의 가격(4.20점) 등이 중요하다고 인식한 반면에 음식의 양(3.34점), 요리에 대한 설명(3.58점), 메뉴의 정통성(3.59점) 등에 대해서는 낮은 중요도를 나타내었다. 대학생들의 향토음식에 대한 만족도(실행도)는 음식의 맛(3.55점), 요리의 향기(3.47점), 음식의 양(3.39점) 등에 대해 높은 만족도를 나타낸 반면에 요리에 대한 설명(2.61점), 메뉴의 독창성(2.75점), 메뉴의 정통성(2.94점) 등은 상대적으로 낮은 만족도를 나타내었다. IPA 결과, '음식의 맛', '음식의 청결성', '식재료의 신선도', '요리의 향기', '요리의 질감', '음식의 영양'은 고객들이 매우 중요하게 여기면서 향토음식점에서도 잘 지켜지고 있어 계속 유지해 주어야 하는 항목으로 나타났고 '메뉴의 가격', '메뉴의 독창성'은 고객들이 중요하게 여기지만 향토음식점에서 실행도가 낮아 만족도가 떨어지는 것으로 집중적으로 관리해야 할 항목으로 나타났다.

• 한국유통학회지:유통연구
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• 제16권5호
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• pp.123-140
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• 2011

본 연구에서는 7개 대형유통업체 신선식품(농산, 수산, 축산, 가공식품) 구매담당자(Merchandiser, MD)를 대상으로 구매 행태를 분석하였다. 특히 대형유통업체의 산지 공급업체와의 거래 특성과 산지 직구입 특성을 중점적으로 분석하였다. 대형유통업체 구매담당자 설문조사 결과, 산지 공급업체 선정시 안정적인 물량 공급, 품질관리, 적극적인 경영마인드, 저렴한 가격, 차별화 상품 제안 순으로 중요하게 보았다. 산지 직구입과 관련하여 직구입 거래대상에 대한 선호도가 기존의 주요 거래대상인 벤더업체와 도매시장보다 높았고, 직구입 거래대상 중에는 영농조합 법인(농업번인 포함)을 가장 선호하고, 그 다음이 농협중앙회, 단위농협순이다. 공급 업체와의 거래에서 대형유통업체 구매담당자는 2년 이상 장기간 거래를 선호하고, 계약가격 결정시에는 시장시세(50.9%), 생산원가(31.2%) 및 동업계 판매가(18.0%)를 활용하였다. 산지 유통조직이 소비지 유통환경의 변화에 적극적으로 대응하기 위해서는 농산물 생산의 조직화, 규모화 및 유통 채널의 전문화 전략이 필요하다. 공급 시스템의 지속성과 안정성이 요구되어 생산조직 간 연계를 통한 연중 공급 가능한 대응 체계 구축 역시 중요하다. 또한 시장 교섭력 강화를 위한 노력으로 소비지 다양한 시장 정보 수집도 놓치지 말아야 할 것이다.

• 한국동물위생학회지
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• 제23권4호
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• pp.341-348
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• 2000

Nowadays we continue to face challenges to the safety of our foods. It seems clear that contaminated meats provide the major route of listeria monocytogenes transmission from the environment to humans. L monocytogenes is the most important species associated with disease in humans among the listeria sp. The current incidence of symptomatic listeriosis caused by L monocytogenes is uncertain. Although the number of reports in the literature on listeriosis are increasing, it is likely that they are actually unrecognized or underreported because of a lack of awareness on the part of some laboratory workers who fail to isolate or identify these organisms. To get the information of sanitary development, we survey various meats (beef, pork, etc) in Kyongbuk area. Samples were collected from local meat shop at Kyongbuk area. Total sixty six case were isolated and identified from one hundreds and seven samples. L innocua was the most abundant in listeria sp. Among U isolates, the number of isolated L innocua was 43 (65.2%). The numbers of isolated L murrayi, L welshimeri, L monocytogenes and L seeligeri were 12(18.2%), 7(10.6%), 3(4.5%) and 1(1.5%), respectively, but L grayi, L iuanouii were not Isolated.

• Nutrition Research and Practice
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• 제2권1호
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• pp.35-40
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• 2008

A cross-sectional study involving 400 mothers was conducted in the Manya Krobo district of Ghana with the objective of studying household dietary practices, quality of diets and family nutritional status of rural Ghana, A combination of methods, including structured interviews using questionnaire, dietary assessments and anthropometry was used to collect data for the study. The data obtained was analyzed using Statistical Package for Social Sciences (SPSS) Version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. Most women consumed meals three times a day but only a few (12.5%) cooked all three meals at home. Breakfast and lunch were the two main meals purchased from food vendors. The most frequently consumed food items on daily basis were the starchy staples, maize, fish, pepper, onion, tomato and palm fruits. The nutritional qualities of diets were poor in terms of calcium and the B-vitamins. A significant proportion of the women were nutritionally at risk of being either underweight (12%), overweight (17%) or obese (5%). For adequate nutrition in this population, nutrition education intervention programs aimed at improving nutrient intake through improved diet diversity and increased use of local foods rich in calcium and the B-vitamins needs to be undertaken. There is also the need to intensify education on excessive weight gain and its attendant health problems in the area.

• 한국환경보건학회지
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• 제42권6호
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• pp.465-477
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• 2016

Objectives: This review examined the scientific evidence regarding the impact of climate change on food safety. Methods: The impact of climate change on food safety was assessed based on a survey of related publications reported in the past 20 years. The terms used for literature selection reflect three aspects: climate change; food; and food safety. Results: Climate change is expected to affect the key elements of food production - water and climate. These impact on food safety through many different pathways. Directly, food shortages according to the population grovoth result in a food security/food supply problem, These relationships are commonly understood. The indirect impacts include an increase in food-borne diseases and pathogens, increased mycotoxin production, and increased risk of pesticide residues in foods due to greater use of pesticides in response to warming and increased precipitation and the accompanying diseases in certain crops. Field studies and statistical and scenario analyses were performed to provide evidence. However, quantification of these relationships is still lacking. Conclusion: Adaptation measures at the local and community levels are essential since the pressures from weather and climate events may differ according to region and sector. It is recommended that we go beyond empirical observations of the association between climate change and food safety and develop more scientific explanations. We also need to explore alternative materials for bioenergy demands in order to improve sustainability.

• 한국생활과학회지
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• 제22권3호
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• pp.421-436
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• 2013

International marriage is composed over 10% among total marriage in Korea. This study tried to know what kinds of social networks, especially transnational networks, the immigrant wives use for the process of being married and for the adjusting to marriage and Korean culture, and how their Korean families also are affected by the transnational networks. For the purposes of this study FGI and the interviews were applied for the immigrant wives, the multicultural husbands and the specialist groups in metropolitan city DaeGu. 18 migrant interviewees from Vietnam, China, Philippine, etc. were collected by the snow-ball sampling. 5 husbands were collected from the self-help meeting in multicultural families support center. The transnational networks of the immigrant wives in DaeGu were deterritorialized and reterritorialized actively. Migrant wives managed the close relationship with their family members of motherland, and had the networks sticky with relatives, friends, and other fore-immigrant wives from the same countries. Their migrations are characterized as 'chain migration'. Even though they acquired the Korean nationality, they have the transnational identities. They and their Korean families are interrelated and internetworked in exchanging economic resources as goods and money, human beings, love, child caring, foods and culture over local boundaries.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• 한국식품조리과학회지
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• 제20권6호
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• pp.708-711
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• 2004

Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the samples were $ND\~18ppb$ in cooked rices and porridges, $ND\~28ppb$ in soup products, $ND\~22ppb$ in fried products, $ND\~218ppb$ in boiled down products, <10ppb in seasoned and roasted products, and <10\~11ppb in brewed coffee and coffee drinks.

• 한국식품영양학회지
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• 제29권3호
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• pp.357-362
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• 2016

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products' country-of-origin and their environment-friendly food service. The more individuals are educated of the foods' county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.