• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.71-83
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• 1989

The purpose of this research are to forecast the demand and supply of milk in Korea, and to obtain information for attitudes affecting milk consumption, which is necessary to make a plan for increasing milk consumption in Korea. The estimation of the milk demand and production was made by the multiplicative decomposition method and the statistical function. Data on consumer were collected from 737 students who were attending primary school, middle school and university in Daejeon during the period of July 11 to July 21, 1988. The results obtained are as follows; 1. The prediction results showed that the production for milk will over supply 21,900 tons in 1,990, 70,800 tons in 1,995 by the multiplicative decomposition method and 45,400 tons in 1990, -51,500 tons in 1995 by the statistical function. 2. It was found that almost all the students awared milk as essential food-stuff of common food stuff for the Koreans. 3. Quite a few students were apt to believe that milk processors added water into fluid milk. 4. Most students showed obtaining information about the nutritional value of milk by school education and advertising of TV, Radio, and Printed media. 5. However, it was found that the advertising by TV, Radio, and Printed media did hardly give to consumers influences on the choice of a particular milk brand. Accordingly, the conclusions are as follows; 1. Need to provide consumers with well planned education programs on the nutritional value of milk. 2. Heavy brand advertising for fluid milk may mislead the understanding of consumer, since city milk is not much differentiated in Korea. Therefore the milk processors should put more efforts in generic milk promotion by reducing brand advertizement. 3. The milk processors should provide major portion of financing for generic milk promotion program.

• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.1-19
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• 2002

The use of herbals has increased considerably while their efficacy and safety remain untested. This unsupported surge in demand has prompted a call for their clinical evaluation. One area in which evaluations are emerging is ginseng and diabetes. Growing evidence is accumulating from in vitro and animal models indicating that various ginseng species, American (Panax quinquefolius L), Asian (Panax ginseng C.A. Meyer), Korean Red, San-chi (Panax notoginseng [Burk.] P.R. Chen), and the non-panax species Siberian (Eleutherococcus senticossus) ginsing, and their fractions, saponins (ginsenosides) and peptidoglycans (panaxans for panax species and eleutehrans for Siberian ginseng), might affect carbohydrate metabolism and related signaling molecules. Recent human studies from our laboratory have also shown a blood glucose lowering effect of American ginseng (AG) and some other ginseng spices postprandially after acute administration and chronically after administration for 8-weeks in people with type 2 diabetes. Although generally encouraging, these data only indicate a need for more evaluations of ginsengs safety and efficacy. Because of poor industry standardization, it is not known whether all ginsengs will affect blood glucose. In this regards some ginseng batches have demonstrated null effects while others have even raised postprandial glycemia. Clinical research should therefore focus on components involved in its glucose lowering effects.

• Food Science and Industry
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• v.50 no.3
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• Korean Journal of Community Nutrition
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• v.28 no.1
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• pp.11-23
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• 2023

Objectives: This study aimed to determine the nutritional status of residents, to examine the perception and needs of community nutrition care service, and to compare and analyze the results of females and males living in Daejeon, Korea. Methods: The subjects were 592 adults and elderly (278 men and 314 women) residents of Daejeon. The dietary quality was assessed using the nutrition quotient (NQ), and data of the perception and needs for community nutrition care service were obtained by a questionnaire survey. Descriptive analysis was applied to analyze the demographic characteristics, perception and needs of the respondents, and independent t-test and chi-square test were performed to analyze and compare the differences between female and male participants. Results: A nutritional status that required monitoring was established in 78.9% of the respondents in this study. The balance factor (29.1 points) was much lower than the national average. In the diversity factor, the NQ score of the female group was 47.6 points, which was 8 points lower than that of males; the NQ grade was 43.9%, showing a significant difference between females and males (P < 0.001). The respondents answered that those who needed community nutrition care services were residents experiencing health care difficulties. Additionally, dietitians (35.6%) were pointed out as the most suitable service providers. The most important factor of community nutrition care service operation was securing the budget (47.0%). Conclusions: The results of the present study show that Daejeon residents need overall nutrition support, and a demand for community nutrition care services exists. Our findings provide basic data and can serve as a foundation for the development and establishment of a community nutrition care service model.

• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.129-142
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• 2023

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.33-37
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• 2012

One of the biggest challenges for the animal feed industry in the coming years will be to meet the growing demand in animal protein in light of increased cost of feed ingredient as well as tougher restrictions on the use of antimicrobial growth promoters imposed by consumers and governments. A key focus area will be to maximise feed efficiency and minimise nutrient waste. It has been widely acknowledged that the composition of the intestinal microflora is closely related to intestinal health and performance of animals. Advanced microbial techniques have shown a close relationship between bacterial communities and their ability to modulate nutrient absorption and processing. In addition it has been recognised that modulating the immune response has significant impact on overall health as well as overall nutrient demand. Molecular techniques are a useful tool to gain an understanding of the impact of dietary interventions including the use of functional feed additives on specific changes in microbial communities or the immune system. Most these techniques however focus on the evaluation of large changes in bacterial compositions and often underestimate or neglect to recognise small changes in microbial diversity or behaviour changes without any measurable immune response. The key to understanding the relationship between specific nutritional intervention and the impact on health and performance lies in a deeper understanding of the impact of these nutrients on the expression of specific genes or specific metabolic pathways. The development of molecular tools as a result of developments in the field of Nutrigenomics has enabled researchers to study the effects of specific nutrients on the whole genome or in other words, the effect of thousands of genes simultaneously, and has opened a completely different avenue for nutritional research.

• Journal of Mushroom
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• v.3 no.4
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• pp.159-171
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• 2005

The supply and demand of mushrooms has increased dramatically as the standard of living has increased and the nutritional and medical value of the mushrooms has been discovered. However, in meeting the demand, the profitability of the mushroom is being reduced. Even though there are many different types of and uses for mushrooms, the overall output production for the last ten years has consistently increased 5.9% per year, and for the last five years('00~'04) 5.2 % per year, and for the last 3 years('02~'04) 2.9% per year- the rate of increase has slowed. Looking at the standard gross income from mushroom production, it has increased 5.2% over the last nine years('95~'03), 1.6% over the last 4 years('00~'03), and 3.2% over the last 3 years('02~'04)-the annual gross income is decreasing. Even though the farmers are producing more mushrooms, the annual gross income is not increasing enough to keep up with the production, and therefore the profitability of mushrooms is decreasing. Since 2002, the constant increase of the output of edible mushrooms such as the Common Mushroom, Oyster Mushroom, King Oyster Mushroom and Winter Mushroom has resulted in a price declines. Before 2004, Korea mainly exported mushrooms, but after 2004 Korea mainly imported mushrooms. The mushroom industry of Korea is nearing the end of the stage of 'supplying domestic demand.' The stages are as follows: demand raised ${\rightarrow}$ supply domestic demand ${\rightarrow}$ export ${\rightarrow}$ country with developed mushroom industry. Therefore, we should have an efficient system to promote the exportation of mushrooms. Not only the exportation of mushroom itself but also the exportation of mushroom spawn, cultivation techniques and processing facilities should be our goal when we formulate the policy.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.386-400
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• 2014

Objectives: The purpose of this study was to provide a basic data of nutrition services in home health care by analyzing hospital-based home-visit nutrition education needs of patients at discharge. Methods: Data was collected from September 11 to October 12, 2012 by administering questionnaires to 289 chronic disease patients to be discharged from a university hospital in Pusan. The home-visit nutrition education instruments used for collecting data were developed by the researcher. Results: Regarding the demands of home-visit nutrition education, 62.3% of subjects were willing to use home-visit nutrition education and 37.7% weren't. The main reason for using the home-visit nutrition education was "the effective nutrient management in consultation with an individual's doctor", 38.9% and 31.2% of patients who did not wish to use the service gave the reason for their decision as, "Just by managing the nutritional requirements of a family's diet and, the patient will be able to fully recover", respectively. As for the demand, classified with the areas of home-visit nutrition education, the demand for the area of basic nutrition (3.75/5.00) was the highest followed by, the area of educational nutrition (3.74/5.00), therapeutic nutrition (3.67/5.00), and dietary nutrition (3.55/5.00). The demand for the area of educational nutrition was high "Considering the state of dietary management, such as disease status and drugs", 73.7%. As for the relation between the characteristics of the study subjects and analysis of demand home-visit nutrition education, the characteristic of subjects, that is, "regular home-visit nutrition education", "practice of diet therapy after discharge" had a significant difference statistically (p < 0.01). As for the relation between the needs for fundamental home-visit nutrition education and the demand of home-visit nutrition education, basic nutrition, educational nutrition, therapeutic nutrition, and dietary nutrition had a significant difference statistically (p < 0.01).

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.241-255
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• 2020

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children's snack intake, food preferences, and parents' nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was 'Inducing a change in bad eating habits and behaviors', which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.275-284
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• 2011

As the world population grows and developing countries become more affluent, the global consumption of meat will increase by more than 50% within the next 10 years. Confronting the increased demand for poultry food products are emerging field diseases, increasing regulatory bans of antimicrobial growth promoters, high-density growth conditions, and waste management. Although biotechnology offers solutions to some of these challenges, basic studies are needed to better understand the complex interaction between the intestinal microbiome, host immunity and the environment. This presentation will focus on emerging strategies to enhance gut immunity and to decrease economic losses due to poultry diseases. This presentation will highlight recent developments in coccidiosis research and provide information on host immunity, immunomodulation, and the latest advances in dietary and nutritional approaches against coccidiosis. Such information will magnify our understanding of host-parasite biology, mucosal immunology, and design of future nutritional interventions and vaccination strategies for coccidiosis.