• Journal of Nutrition and Health
• /
• 제38권10호
• /
• pp.864-872
• /
• 2005

Various types of functional foods for health (FFH) are popularly used among adolescents. We surveyed 858 students, $15.0 \pm$ 1.6 (14-18) years of age, attending general junior or senior high schools in Korea for FFH use and significant variables for their FFH use including demographic characteristics, food consumption frequency and nutritional beliefs. The use prevalence of FFH was $47.8\%$, and among all types of FFH, nutritional supplements were taken most frequently, followed by red ginseng products > enzyme containing products > plant extract-fermented products. FFH use was higher in older aged-group, subjects lived in small or middle city, and those from families with a high socioeconomic status in comparison to each corresponding group. Health concern on offsprings by parents and usage ratio of FFH by family was higher in users than in nonusers of FFH. Total score of dietary assessment was higher in users than in nonusers of FFH, and users had a more positive view concerning the potential health benefit of FFH than did nonusers. Most users of FFH took FFH when they were healthy ($50.7\%$) , and they did not feel special effects through the FFH use ($57.1\%$) . Most users of FFH got the information on FFH through family and relatives ($61.5\%$) , and most of them purchased FFH at pharmacy or oriental medicine clinics ($55.1\%$) . FFH users preferred vitamin C-and Ca-supplements most among the vitamin mineral supplements belonged to FFH. Given the widespread use of FFH by adolescents, the reasonable use of these products for the contribution to their overall health and well-being is a subject that is emphasized in nutrition education for them. (Korean J Nutrition 38(10) : 864$\sim$872,2005)

• 한국식생활문화학회지
• /
• 제25권2호
• /
• pp.150-159
• /
• 2010

We surveyed 848 university students, $21.4{\pm}2.5$ years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.163-174
• /
• 2012

This study focused on the nutrition knowledge, food purchase behaviors, and dietary habits of 213 housewives (41 women under 39 years, 98 women 40~49 years, and 74 women over 50 years). Younger housewives held more special jobs, whereas older housewives worked as housewives or had no jobs ($p$<0.05). The average monthly income of the three family groups was 3,000,000~5,000,000 won, and the monthly dietary expenditure for all three groups was 200,000~500,000 won. Familial frames for the three groups was nuclear family (over 80%), but housewives younger than 39 years (19.5%) lived together with their parents and let them take care of their children. Housewives (over 50 years) prepared a balanced diet for every meal, utilized less drastic cooking methods to prevent loss of nutrients, and shopped at many places in order to save money on various food materials. Further, they purchased food materials that resulted in the least amount of left overs. On the other hand, housewives under 39 years visited large supermarkets and purchased cooked foods more than other groups. Housewives under 39 years considered nutrients content as the most important factor when purchasing food materials, whereas 74.5% of housewives between 40~49 years and 51.4% of housewives over 50 years put the most importance on flavor ($p$<0.05). Housewives under 39 years were interested in manufacture date, nutrient content, and food price, in decreasing order, whereas housewives between 40~49 years and over 50 years were interested in manufacture date, food prices, and nutrient content. Older housewives were interested in brown rice and fruits, whereas younger housewives under 39 years were interested in meat, fish, eggs, fried foods, and fast food. Older housewives over 50 years did not consume fried foods more than two times per week and consumed three regular meals more often than younger housewives. Accordingly, for younger housewives, it is necessary that healthy foods be cooked for their families.

• 한국식품조리과학회지
• /
• 제12권3호
• /
• pp.280-290
• /
• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권8_spc호
• /
• pp.1306-1320
• /
• 2019

Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

• 한국식품영양과학회지
• /
• 제41권2호
• /
• pp.213-220
• /
• 2012

대구광역시 소재 4개의 교육청별 관할 46개 초등학교 4 5학년 학생 8,370명을 대상으로 어린이 식생활 안전관리 교육을 실시한 결과를 요약하면 다음과 같다. 4학년 3,932명, 5학년 4,438명으로 교육청별로는 A 교육청 3,268명, B 교육청 2,890명, C 교육청 1,672명, D 교육청 540명을 대상으로 실시하였으며, 교육 장소는 방송실에서 교육한 학교가 31개교였고 교육 받은 학생 수는 6,925명(82.7%)으로 가장 많았으며, 교육 장소 간에 교육 받은 학생 수는 유의한 차이가 있었으며(p<0.001), 교육시간도 1교시 전에 교육 받은 학생수가 2,586명(30.9%)으로 가장 많았으며, 교육 시간에 따른 교육 받은 학생 수는 유의한 차이가 있었다(p<0.001). 어린이들의 간식 섭취이유는 고열량 저영양 식품(p<0.01), 부정 불량식품(p<0.001), 어린이 정서저해식품(p<0.001) 모두 '맛있어서'가 가장 높았으며, 항목 간 유의한 차이가 있었다. 교육내용 인지도에 대한 교육 전후 비교는 어린이 식생활 안전관리 특별법과 관련된 6개의 항목으로 어린이 식생활 안전관리 특별법, 어린이 식품안전보호구역(Green Food Zone), 어린이 기호식품 품질인증표시, 고열량 저영양 식품, 부정 불량식품, 어린이 정서저해식품 등을 '알고 있느냐'의 질문으로 6개 항목 모두 교육 전에 비하여 교육 후 유의한 수준으로 인지도가 증가하였다(p<0.001). 고열량 저영양 식품, 부정 불량식품, 정서저해식품의 섭취이유에 대한 항목 중 '맛있어서'는 고열량 저영양 식품이 81.6%로 가장 높게 대답하였으며, '호기심에서'는 어린이 정서저해식품이 28.0%로 가장 높게 응답하였고, '가격이 저렴해서'는 부정 불량식품이 27.1%로 가장 많이 답하였다. '어린이 식생활 안전관리 교육의 필요성'은 교육 전 '있다' 92.4%, 교육 후 93.6%로 유의하게 증가하였으며(p<0.05), 교육 전후 손씻기에 대한 비교는 '씻는다'가 교육 전 60.7%에서 교육 후 62.9%로 다소 증가하였으나 유의성은 없었다. 현재 초등학교에 영양교사가 근무하고 있기는 하나, 학교 사정에 따라 영양교육이 체계적으로 이루어지고 있지 않으며, 영양교육을 실시하는 일부 학교에서는 정규 시간이 아닌 재량활동시간, 수업 전시간 등을 활용하여 교육이 이루어지고 있는 실정이어서 이번 어린이 식생활 안전관리 교육이 비록 1회이지만 가능한 많은 어린이들에게 교육의 기회를 제공하고자 대구지역의 일부 학교가 아닌 4개 교육청 관할 학교 4, 5학년 남녀 학생을 고른 분포로 교육을 실시하였다. 이번 연구결과로 볼 때 1회 교육으로 인지도는 향상되었으나, 실천율 변화는 미흡하였으므로 향후 관련 연구에서는 반복적인 교육프로그램을 개발하여 어린이들이 바람직한 식생활을 실천할 수 있도록 해야 할 것으로 사료된다.

• 디자인학연구
• /
• 제20권
• /
• pp.219-229
• /
• 1997

오늘날 우리들의 식생활에서 어육 등 해산물을 이용하는 식생활은 우리 생활에서 아주 중요한 부분을 차지하고 있다. 그러므로 이러한 수산물을 가공하고 장기보존 하는 방법이 아주 중요한 과제로 떠오르고 있으며 불과 수년 전만 하여도 그 소비가 다양화되지 못하였지만, 경제적, 사회적 변화와 식생활의 개선으로 필수 기호식품의 하나로 자리잡아 가고 있는 실정이다. 뿐만 아니라, 최근 인구의 도시집중과 생활수준의 향상 등으로 사람들의 소비관습의 변화, 즉 인스탄트 식품이나 즉석에서 먹을 수 있는 완전 가공식품 등의 극도로 편리한 식품을 선호하는 경향이 두드러지고 있다. 이와 같은 사회적, 환경 적, 변화에 따라 건어물 제품은 편리한 식품으로서 앞으로 수요가 계속 늘어날 것으로 전망되며, 따라서 포장재료나 포장방법에 있어서도 여러 가지 방법으로 연구, 발전시켜 나가야 할 것이다. 따라서 부산 지방의 특산물이라고 할 수 있는 건어물의 유통 실태 및 포장디자인의 현황을 알아보고 건어물 포장방법의 연구와 부산의 시각적 이미지를 제품포장에 도입함으로써 상품의 부가가치를 높이고 소비인구의 저변확대를 꾀함과 동시에 건어물을 부산지방 특산물화 시켜 관광 상품으로서의 발전 방향을 모색함과 동시에 지역경제 발전에 기여하고자 한다.

• 한국식품영양학회지
• /
• 제27권3호
• /
• pp.369-382
• /
• 2014

The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

• Journal of Nutrition and Health
• /
• 제37권7호
• /
• pp.540-549
• /
• 2004

Infants and children with food related Atopic Dermatitis (AD) need extra dietary efforts to maintain optimal nutrition due to food restriction to prevent allergy reactions. However, nutrition ignorance and food faddism make patients even more confused and practice desirable diet more difficult. The objective of this study was to report the AD patients' malnutrition cases in Korea. We report on 2 cases of severe nutritional deficiency caused by consuming macrobiotic diets which avoid processed foods and most animal foods, i.e. one of vegetarian diet. Case 1, a 12-month-old male child, was admitted with severe marasmus. Because of a history of AD, he was started on mixed grain porridge at 3 months without any breast milk or formula feeding. His caloric intake was 66% and protein intake was 69% of the recommended dietary allowance. Patient's height and weight was under 3th percentile. On admission the patient was unable to crawl or roll over. Case 2, a 9-month-old AD female patient, was diagnosed with kwashiorkor and rickets. She was also started on mixed grain porridge at 100 days due to AD. Her caloric intake has been satisfied recommended dietary allowance until 7 months, however, she conducted sauna bath therapy and reduced both energy and protein intake at 8 months. The amount of protein intake for case 2 was higher than recommended dietary allowance, but, sauna therapy and severe AD with intakes of low guality protein may increase patient's protein requirement resulting in kwashiorkor. Case 2 patient's height and weight was on 3th percentile. Both cases showed low intake of calcium, iron, zinc, vitamin A, vitamin E and especially very low intake of vitamin B$_{12}$ and vitamin D. Allergy tests for certain foods had not done prior to admission for both cases. They followed the dietary advise operated by macrobiotic diet internet site. In conclusion, AD infants' parents and caregivers should contact a pediatrician trained as a specialist in allergy for accurate diagnosis. For infant patients, breast or formula feeding including hypoallergenic formula should be continued until their one year of age. When certain foods need to be restricted or to follow special diets such as vegetarian diet, consultation with pediatrician and dietitian is needed.d.

• Journal of Nutrition and Health
• /
• 제40권sup권
• /
• pp.3-8
• /
• 2007

Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods and as additions to foods during processing, preparation, or at the table. Most fruits and dairy products are high in sugars and thus naturally occurring sugars are consumed as part of a healthy diet. Some countries developed recommended daily intake figures(daily values : DVs or guideline daily amounts: GDA) for nutrients, and some countries, but not most have developed DV/GDA for total sugars. Dietary Reference Intakes for Koreans established by the Korean Nutrition Society in 2005, did not include the reference values for total sugar or added sugar. The committee on Dietary Reference Intakes for sugar was constituted in 2006 and discussed whether to special added sugars or total sugar. Although added sugars are not chemically or physiologically different from naturally occurring sugars, many foods and beverages that are major sources of added sugars have lower micronutrient densities compared with foods and beverages that are major sources of naturally occuring sugars. But it was so hard to calculate a dietary intake of added sugar for Korean people, because there was insufficient information about contents of added sugar during processing or preparation of Korean food. Currently Korean or US food labels contain information on total sugars per serving but do not distinguish between sugars naturally present in food and added sugars. Therefore the committee decided to set the reference value for total sugar for Koreans. According to the recommended diet pattern for Koreans suggested by the Korean Nutrition Society, estimated sugar intake from the sugar containing food based on 2,000 kilocalories is 67 g or 13% of total energy. Based on the data available on risk of obesity, hypertension, hyperlipidemia, insulin resistance, and metabolic syndrome from the analysis of Korean NHANES, it was insufficient evidence to set a UL for total sugar, but tended to increase serum LDL cholesterol and obesity at over 20-25% of energy from total sugar when consumed with high carbohydrates. Therefore the committee on Dietary Reference Intakes for sugar set the Acceptable Macronutrient Distribution Range for total sugar as 10-20% of total energy intake.