• 한국축산식품학회지
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• 제39권4호
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• pp.521-540
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• 2019

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

• 한국식생활문화학회지
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• 제1권4호
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• pp.311-320
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• 1986

A dietary treatment of Chinese medicine for diabetes mellitus was extensively studied and compared with that of western medicine. The main results are as follows: Chinese medicine is based on the following empirical dietetics. First, likeness helps likeness. When an internal organ of mankind is not functioning properly, the food or drug from the same organ of an animal will be helpful to cure it. Second, take good foods for health properly and never take any foods against body. Third, building up one's body by taking tonics is not quite the same as building up one's body through proper eating. On the other hand, western medicine is based on the experimental and scientific methods which are modernized in accordance with the development of science and technology. It emphasizes upon finding the cause of a disease. Then this disease can be cured by doing a necessary medical treatment which sometime uses a surgical operation or chemical and radiological method or both. Although there are many ways in treating a diabetic in Western Medicine, here the diabetics is supposed to be the best. The same is true for Chinese Medicine. Therefore one can easily conclude that the dietetics is the most important and effective of all irrespective of Western and Chinese Medicine as far as diabetesis concerned. In Western Medicine, a diabetic is recommened to have the minimum calories necessary for life and not to have goods containing glucide beyond a certain quantity, while in Chinese medicine a diabetic is not allowed to have foods containing more than 10% of glucide. These two facts suggest that a diabetic should pay careful attention to foods containing lots of glucide. Finally a systematic cooperation between western and Chinese medicine will cure not only diabetes but also other disease more effectively than a traditionally unilateral method.

• 한국식품위생안전성학회지
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• 제32권1호
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• pp.75-81
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• 2017

본 연구에서는 고등어 어육을 고감도로 보다 신속하게 검출하기 위하여 고등어 어육 중 TSSP를 이용해 단클론성 항체를 개발하고 이를 이용하여 간접 효소면역분석법(iELISA)과 western blot의 검출한계를 확인하였다. 먼저 비 열처리와 열처리를 한 고등어 어육 중 존재하는 TSSP를 확인하고, 단백질 추출에 주로 사용되는 버퍼의 종류에 따른 추출법 효율을 확인하기 위하여 전기영동과 단백질 정량을 실시하였다. 그 결과 열처리한 추출물은 비 열처리한 추출물보다 TSSP가 2배 정도 많이 추출되었으며, TSSP로 추측되는 37 kDa 부근에 형성된 밴드의 선명함과 굵기를 육안으로 비교한 결과 carbonate buffer로 추출하였을 때 밴드가 가장 두드러지게 형성되었고, 단백질 정량 결과에서도 carbonate buffer를 이용한 추출물의 단백질 농도가 가장 높은 것을 확인하였다. 이후, 생 고등어 어육을 열처리법으로 추출하여 항원을 준비하고 6주령 BALB/c mouse에 면역한 후 세포융합 및 클로닝을 통해 3A5-1번, 2번, 9번 및 16번 4종의 hybridoma cell을 확보하였다. 이렇게 개발된 항체는 수산물, 축산물, 농산물과의 교차반응성확인을 통하여 고등어 단백질에만 특이성을 가지는 것을 확인하였다. iELISA와 western blot법의 검출한계를 확인한 결과 고등어가 1% 첨가된 수준까지 검출할 수 있으며, 특히 3A5-2와 3A5-9번 항체는 1%에서도 높은 흡광도를 나타내어 민감도가 매우 높은 항체로 확인되었다. 따라서, 개발된 고등어 TSSP 특이항체를 이용한 iELISA법과 western blot법은 가공품에 혼입될 수 있는 식품 알레르겐인 고등어를 보다 신속하고 민감하게 분석할 수 있는 분석 도구로서 활용이 가능할 것으로 판단되며, 개발된 항체는 고감도 바이오센서 개발에 충분히 활용이 가능한 바이오인자로 확인되었다.

• Nutrition Research and Practice
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• 제15권4호
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• pp.528-540
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• 2021

BACKGROUND/OBJECTIVES: In a healthy person, from 35 years of age, there is an annual loss of muscle mass at the rate of 1-2% and is associated with a decline in the quality of life. This study aimed to identify the particular dietary patterns associated with the risk of lower lean muscle mass in Korean postmenopausal women. SUBJECTS/METHODS: The Korea National Health and Nutrition Examination Survey (KNHANES) is a population-based, continuous cross-sectional annual survey. The participants of the KNHANES IV (2008-2009) and V (2010-2011) were considered for this study. The study sample consisted of 1548 postmenopausal women, aged 45-86 years. Lower lean muscle mass was defined as having appendicular skeletal muscle mass corrected for body weight less than 1 standard deviation of the young reference group aged 20 to 39 years in KNHANES IV and V. To identify the dietary pattern using factor analysis, 24-h recall data was used. RESULTS: The prevalence of lower lean muscle mass was 31.3% in this study population. Four dietary patterns were identified by factor analysis; 'Diverse', 'Western', 'Traditional', and 'Snacks and beverages'. The 'Western' pattern, highest factor loadings for flour and bread, potatoes, red meat, processed meat, eggs, and cheese, was significantly associated with a high (60%) risk of lower lean muscle mass (odds ratio [95% confidence interval] = 1.60 [1.07-2.39], P for trend = 0.01) after adjustments for potential covariates. The other 3 dietary patterns were not associated with lower lean muscle mass. CONCLUSIONS: The study findings suggest that the 'Western' dietary pattern that includes flour and bread, potatoes, red meat, processed meat, eggs, and cheese, may be associated with a higher risk of lower lean muscle mass in Korean postmenopausal women.

• 한국생활과학회지
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• 제15권2호
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• pp.251-259
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• 2006

The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

• Journal of Nutrition and Health
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• 제5권4호
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• pp.161-168
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• 1972

The study was made to analyse the trend of food consumption in Korea from 1960 to 1970. Six kinds of statistical yearbooks in Korea was quoted for the basic data of this study. The results of this study are as follows: 1) The growth rate of populations in Korea from 1960 to 1970 was $2.0{\pm}0.4%$. 2) The production of foods in Korea was irregular by climate and natural phenomania. 3) There were the reverse trade phenomenia except vegetables, fruits and fishery products in export and import of food. 4) The monthly consumption expenditure per family in all city in Korea was \7,080 in 1963, and \29, 900 in 1970. 5) Food consumption in all expenditure was \3,840 in 1963, and \12,120 in 1970. 6) Percentage of food consumption of all expenditure was 54.2% in 1963, and 40.5% in 1970. 7) Cereal in food expenditure was \1,770 in 1963, and \5,060 in 1970. 8) By the growth of western style of life, there was a increase of western food consumption. 9) Engel index in Korea was 54.25 in 1963, and 40.46 in 1970. 10) We found slightly consumptional trend in plant origin food and highly trend in animal origin food. 11) Among the animal food consumption, chickens, canned meat, milk, eggs, and dried milk were highly consumed.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.179-186
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• 2005

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

• 식품과학과 산업
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• 제49권3호
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• pp.2-11
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• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• 한국식생활문화학회지
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• 제38권1호
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• 한국식생활문화학회지
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• 제11권2호
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• pp.169-178
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• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.