• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.286-297
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• 2009

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and interdisciplinary research.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.224-234
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• 2004

232 internet sites in Yahoo and Empas were monitored to analyze what good contents of nutrition information on line have for the internet searchers. As the sites on line were disappeared frequently, all the monitored sites were selected on April 25, 2003. 3 disciplined personnels analyzed the contents of the selected sites by using self-developed monitoring format. The results are as follows. Most of sites were administered by the marketing companies and only 8% by public institutions, associations and school. Especially, most of the contents of the sites by marketing companies were advertisement about their goods instead of nutrition information. Only 42.6% of sites indicated the sources of nutrition information. Only 10.3% of site administrators responded about on-line questions quickly within 1 day. Moreover, 46% of sites were not conformed their answering periods. On the other hand, 94.8% of sites offered more than 1 feedback methods. Monitors checked purposes offering on-line informations plurally. Leading purpose was for advertising and marketing their goods(59.5%) and 47% of them were opened for offering food and nutrition information. They offered various informations at the same time. More than half of the sites had the menus for food and nutrition information and connected sites, but the other half of them only advertised their own goods. Positive sides from monitored informations were as follows : 'communicating informations easily' (8.7%) / 'definite informations for daily living' (7.2%) / 'beneficial informations for nutritional management' (4.6%) / 'new informations' (2.1%). Negative sides of offered information were ‘not enough to give scientific basis and/or to simplify special evidences too much’(60.8%) / ‘to exaggerate the contents’ (41.4%) / ‘not to indicate the notice of side effect and/or to advertise that there are not side effect from using their goods’ (34.1%).

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.335-344
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• 1996

This study was to investigate consumer recognition on food label of food package. The results of this study were as follows: 1. when shopping for food, the items considered the most were taste of family, food safety, nutrition and price, respectively. 2. 95.5% of respondents confirmed of the food label of food package when shopping for food. The items confirmed the most on food label were expiration date, manufacture date, manufacturer, food additives and nutrition, respectively. 3. 85.3% of respondents did not satisfy on the food label of food label of food package. 43.6% of respondents demanded food additives more detailed. 28.2% of respondents demanded nutrition information more detailed. 28.2% of respondents demanded food function more detailed. 4. The food which respondents satisfied on food label most were snack '||'&'||' cookies, nuddle, spices, can '||'&'||' bottled food, instant food, processed meat foo, frozen food and imported food, respectively. 5. The group with the most hphrases falling in the top rank was nutrition/calories. The phrases in the nutrition/calories group scored in the top rank were 3 "positive" nutritional characteristics(addition of vitamins, addition of DHA, high dietary fiber) and 5 "nagative" nutritional characteristics(no sugar, low sugar, low calories, low salt and low cholesterol). The group with the most phrases falling in the third rank was ingredient. The phrases in the ingredient scored in the third rank were add of food additives. 6. 55.5% of respondents did not know Recommended Daily Allowance(RDA) information and 61.9% of respondents did not understand the nutrition declaration(content) of food package but 65.7% of resspondents understood the nutrition claim of food package. From these result, respondents were more affected by nutrition claim than by nutrition declaration on food package when shopping for food.ood.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.327-335
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• 2014

BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

• Journal of the Korean Dietetic Association
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• v.9 no.2
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• pp.138-148
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• 2003

The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby suggest the optimal communication method to give right information to the general public. To perform this study, total sixteen monitoring people were recruited and trained through monitoring practice before and during the study . Five domestic TV channels were selected to be monitored, for six months. For the best efficiency, all the monitoring people were divided into 8 teams based on the regional consideration. The statistical analysis of data was completed using SAS program. The main results of this study are as follows. First, the total reporting cases of information about foods and nutrition were 237 , among which about 30% was classified as appropriate and 70% as inappropriate based on the trained monitors' evaluation. Second, the analysis of contents about incorrect informations showed that the insufficient descriptions of terminology and contents were the highest. And insufficient scientific evidences, incorrect contents excessively entertainment-oriented, no provision of alternatives , improper selection of expert advisors were followed. These results suggest that systematical monitoring should be continued to reduce the frequency of incorrect communication thereby give the right information in food and nutrition area to the general public. And there should be a closely cooperated system to provide the professional information to broadcasting production team by establishing the strategic program. In order to do that, most importantly the advisory team should be organized to professionally connect mass media to corresponding specialists. In addition, more educational programs about food and nutrition should be developed to provide right information to the general public.

• Agribusiness and Information Management
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• v.2 no.1
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• pp.117-128
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• 2010

Coordination has been identified as a concern in the cross-cutting issues of food security and nutrition (FSN) in Cambodia. Food Security and Nutrition Information System (FSNIS) in Cambodia is the only "entry portal" to support policy formulation and decision-making with regard to FSN. While this knowledge and information management system has earned a respectful reputation, Council for Agricultural and Rural Development (CARD) faces many challenges in the implementation of the system. This paper will present how FSNIS has been developed and impacts on policy or strategy related to FSN. In addition, sustainability of the system is a key challenge for FSNIS; yet it is interesting to see how it works. Along with a success story, FSNIS is recognized by its stakeholders as the most successful knowledge and information management system in the field of FSN in Cambodia.

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.61-72
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• 2023

In this study, we identified the differences in food content watching habits and nutrition quotient in adolescent (NQ-A). A total number of 811 subjects were surveyed to establish their general characteristics, food content watching habits, and NQ-A using a self-administered questionnaire. In addition, the mediating effect of watching motivation between the type of food content watched and the NQ-A score was determined. The classification by the type of the food content mainly watched showed that 405 participants (49.9%) watched the Mukbang content, 244 (30.1%) the Cookbang content, and 162 (20.0%) another contents. Among the content watching motives in the Cookbang content group, information acquisition and enjoyment were predominant, whereas emotional satisfaction had the lowest frequency. Compared to the Mukbang content group, when the Cookbang content group mediated information acquisition motivation, the scores of the total, diversity, balance, and practice of NQ-A score areas increased. Compared to the Mukbang content group, the score in the moderation area decreased when the Cookbang content group mediated enjoyment motivation. If food content with accurate information and interesting content are produced and used for adolescent nutrition education, the education will be highly effective.

• Proceedings of KHEA Conference
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• 1997.07a
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• pp.63-63
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• 1997

• Journal of Community Nutrition
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• v.7 no.2
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.