• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.

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

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.107-115
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• 1992

This retrospective study was conducted to investigate the growth of children and their care person's weaning behaviors and its relation between the growth and care person's attitude and behaviors about weaning. 272 subjects who had child under 2 years old at that time were randomly selected and answered the special questionnaire. Results were as follows: Using to Kaup index, 13.4% of children were estimated undernutrition, 60.6% were normal and 26.0% were estimated overnutrition. 97.6% of respondant (children's mother) were recognized the need of weaning and the first prurpose of weaning was supplement of nutrients, and the next one was to set up normal food habits. 39.1% of subjects were used normal adult foods as weaning food. 60.9% of subjects were proepared special foods (making at home or buying commercial weaning food). The socioeconomic status was major factor to influence mother's behaviors about weaning. Vegetable and meat gruel was the most commen weaning food and the next one was fruits puree and rice with soup. The correlationship were found between Kaup index and the score of mother's weaning behaviors, between momer's eductional level and the score of weanig behaviors. 96% of subjects wanted nutritional education about weaning. They wanted to know about desirable weaning process and correct informations of commercial weaning foods mid the convenient cooking methods. According to the difference of socioeconomic status subjects were wanted different eductional methods. Upper socioeconomic group wanted special books about weaning and lower class wanted to be educted through the mass media especially television programs.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.215-225
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• 1998

The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.252-260
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• 2020

This study was conducted to improve the standard method for vitamin B₁₂ and biotin contained in foods for special dietary uses to ensure the specificity of the complex matrix properties of foods. For the food code, the test method was improved to determine vitamin B₁₂ and biotin by high-performance liquid chromatography (HPLC)-UV using column-switching after concentration using immunoaffinity column. The immunoaffinity columns contain a gel suspension of monoclonal antibody specific to the vitamin of interest so that it can be used to concentrate the vitamin B₁₂ and biotin and remove interferences from the food extracts. Moreover, validation of advanced new methods was carried out to support the suitability of the proposed analytical procedure (specificity, linearity, detection limits (LOD), quantitative limits (LOQ), accuracy, and precision). The improved analytical method is being used to monitor relevant food items on sale. The results of this study showed that the new analytical method is suitable and appropriate for managing food intended for special dietary uses.

• Journal of Nutrition and Health
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• v.2 no.1
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• pp.47-50
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• 1969

Sea-divers(woman) are living in coastal villages and their principal daily work is to dive into sea water in order to get sea-weeds, pearls etc. They are able to be stayed inside the water for a relatively long period and at the same time have a hard physical work during the period. Besides these works, they work also on farms and in homes in their rest time. Hwa-Jeon-Min('fire-field' farmers) are living in higher mountainous areas (plateau areas) and they burn off the ground for cultivation and obtain the crops on which they are living. Usually, they are far apart from cities and markets. The above mentioned two groups are special social groups in this country, consequently are interested in their food and nutritional habbits. The summarized surveyed results are as follows (See the Tables 1, 2, and 3). 1. In case of Sea-divers(woman): a. Staple foods are cereals, vegetables, and fishes and shell-fishes. These foods occupy 40%, 15%, and 24% respectively of all the foods intaken. b. Relatively large amount of protein and fat are intaken. Especially animal protein shows 64% of total protein intaken. c. Intake of vitamin $B_2$ is low but all other nutrients are intaken in relatively good amount. 2. In case of Hwa-Jeon-Min ('fire-field' farmers): a. Staple foods are cereals, potatoes, and vegetables. These foods occupy 61%, 19%, and 14% respectively of all the foods intaken. b. Intaken amount of animal foods is only 7 grams and this figure is only 0.1% of total foods intaken. c. Intake of animal protein is 0.4 to 0.6 grams per day and that of fats is 8 to 10 grams only. d. Intake of carbohydrate is very high. The calorie derived from the carbohydrate is 86% of total calorie intaken. e. Intakes of calcium, vitamin A, Vitamin $B_1$, Vitamin $B_2$, and niacin are low. Especially, calcium, vitamin A, and vitamin $B_2$ are deficient from their food habbits.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.327-339
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• 2006

We have investigated the distribution of major local foods cultivated in Gwangju City and Jeollanam-Do in order to understand the food culture of Honam region. The local foods were divided into 4 classes: agricultural, aquatic, animal and other products. 124 species of local foods, including 51 agricultural products, 50 aquatic products, 6 animal products and 17 others, were identified from this region. In Jeollanam-Do area, the agricultural products have a variety of fruits and vegetables, and aquatic products have fishes. In particular, rice, cucumber, pear, anchovy, oyster, laver, oyster mushroom, shiitake mushroom, and honey were determined as major local foods in Jeollanam-Do area. Note that Mudeungsan watermelon is cultivated in Gwangju, and sweet smelt and cat fish caught only in Sumjin river and Tamjin river area. In recent years, pumpkin (Cucurbita maxima Duchesne), paprika, kiwi and melon were determined as major local foods in Jeollanam-Do. Furthermore, branding strategy of agricultural and animal products can be said to improve. Wild types of aquatic productions, mushrooms and wild edible greens have been decreasing, whereas cultivated production increasing. The kinds of special local foods in Gwangju City and Jeollanamdo area were influenced by geographical, religious and social factors.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.83-97
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• 1993

The purpose of this study is to serve as the basic data for the possible effort of succeeding to traditional culture. The major findings of this study are as follows : On the question about [the importance of Special Days] was shown to average score of 3.8 On the question about [helpfulness degree of Seasonally Special Days] was shown to average score of 3,4 Regarding to the kinds of Seasonally Special days that people celebrate most, [The New Year's Day], [Chusok(Chinese Thanks-giving day)], [Dried Vegetables and mixed bowl of five-sort grains(Chusok:The 1st Full-Moon Day)], [Red beans Gruel (The Winter Solstice)] were shown to enjoy most. In preparation of dishes for Seasonally Special Days, about 58% of the respendants answered that they prepared them at their own homes. [Rice Cake] was shown to the highest among the kinds of ready-made deshes for Seasonally Special Days. On the hand down to foods for Seasonally Special Days, about 38% of respondants answered that they do want to their daughters, The significant variable on family environment for this if family religion. On the prospect for succession of the Seasonally Special Days' customs including the dishes, about 80% of respondants answered that a part of them would be handed down to next generations. The significant variable on family environment for this is subjects' religion. On the degree of recognition of the Seasonally Special Days, mothers's group was predominent(compared with daughters')

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• Journal of the Korean Home Economics Association
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• v.37 no.11
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• pp.139-156
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• 1999

Food choice is influenced by many factors including physical, social, psychological and food technological developments. This research is based on the survey on Puchon housewives dietary culture according to season and special occasions and the current consumption pattern of traditional fermented foods. The objective is to find out the current consumption and to use this data as the principal element needed to explore changes in consumption patterns and to uphold and develop the consumption of traditional fermented food. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for t-test, F-test and Duncan’s multiple range test. Results of relationship between dietary culture of Puchon housewives and consumption patterns of traditional fermented food items; 1. If we look at seasonal foods, Puchon housewives responded that they normally prepare traditional foods for such special occasions as Chusok(89%), New Year(84%) and January full moon Day(77%). For family celebrations, they cook on their in-laws birthdays(91%), their husbands birthday(84%), childrens birthdays(73%) and their own birthday(32%). They also responded that they eat out on their own birthday(41%), on Christmas Day(19%), on childrens birthdays(17%) and on their husbands birthday(11%). 2. If we look at the age of housewives and their dietary culture, more young housewives tend to eat out on their own, their husbands and their childrens birthdays. As for their educational background, less educated housewives tend to prepare flood at home on New Years Day, while more educated housewives would eat out on their own birthdays. As for the type of family, mere housewives in nucleus families eat out on Christmas Days compared to those in extended families. Also, those in extended families tend to make food at home rather than eating out on their own birthdays. In case of the husbands birthday, there was some difference according to family income (p<0.03).