• 한국식품위생안전성학회지
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• 제26권4호
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• pp.302-307
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• 2011

One of the most important objectives of post-marketing monitoring of dietary supplements is the early detection of unknown and unexpected adverse events (AEs). Several causality algorithms, such as the Naranjo scale, the RUCAM scale, and the M & V scale are available for the estimation of the likelihood of causation between a product and an AE. Based on the existing algorithms, the Korea Food & Drug Administration has developed a new algorithm tool to reflect the characteristics of dietary supplements in the causality analysis. However, additional work will be required to confirm if the newly developed algorithm tool has reasonable sensitivity and not to generate an unacceptable number of false positives signals.

• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 대한영양사협회학술지
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• 제19권4호
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• pp.317-342
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• 2013

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below $-18^{\circ}C$) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.

• 한국식생활문화학회지
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• 제30권1호
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• pp.129-136
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• 2015

The purpose of this study was to investigate improvement of food habits and eating behavior in children with obesity and precocious puberty by nutritional education monitoring. The results are as follows. Average height and weight of subjects exceeded Korean height and weight standards for children as outlined by The Korea Pediatric Society. Using nutrition education monitoring, meals became more regular, overeating significantly decreased, and eating speed decreased. Further, frequencies of eating-out and night-eating significantly decreased. The most preferred menu item when eating-out was Korean food, and the most preferred menu item for night-eating was fruits, fast food, & processed food. Meat & fish and vegetable intakes all significantly increased. Fruit and milk intakes also significantly increased while bread, snack, and ice cream intakes decreased. Further, fast food & instant food intakes decreased. However, water intake was not significantly affected. The favorite food of children was meat & fish, followed by fast food & processed food. This study may provide information on dietary behavior of children with obesity and precocious puberty and suggests that nutrition education or counseling can improve food habits and eating behavior.

• 식품산업과 영양
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• 제10권1호
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• pp.48-53
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• 2005

• 한국식품조리과학회지
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• 제31권2호
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• pp.214-224
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• 2015

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.

• 한국식품조리과학회지
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• 제32권3호
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• pp.333-341
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• 2016

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.

• 대한영양사협회학술지
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• 제7권1호
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• pp.105-116
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• 2001

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.43-48
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• 2009

Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.