• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.404-410
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• 2006

This study was done to analyze the contents of food and nutrition information sites on the internet. In analysis, 276 web sites were used. Web sites from 3 internet search engines(Yahoo, Empas, Naver) were selected on the date of July 15th, 2004. The trained panels evaluated web sites' contents by the assessment tools using 3-point scale(2:strongly agree, 1:agree, 0:disagree). The contents classified by topics were functional foods(46.4%), cuisine and cooking(38.4%), food sanitation and safety(30.4%) and so on. Operators of web sites were individual(35.9%), company(30.4%) and public institution(33.7%). About 89.5% of web sites were operated for unspecified people. Contents of the web sites were well established especially in consistency in title and contents(1.6), scientific basis of explanations(1.2) and benefit of information(1.2) and so on while not well established in providing relevant sites(0.7), providing contact address and feed back mechanism(0.7) and so on. Web sites operated by public institutions are rated significantly higher than web sites operated by individual or company. In conclusion, in order to qualitatively improve food and nutrition information on the internet, continuing monitoring and evaluation are highly required and web sites operated by public institutions shall be developed further.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.811-820
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• 2018

This study suggests a method of making cheese using soybeans for healthy food for people that are allergic to animal proteins, vegetarians, people on a diet, infants and toddlers. Additionally, the study was conducted to provide basic data that can contribute to the development of a quality control class of Korean cheese and underdeveloped cheese industry. Soybean cheeses have a high protein content and low fat. The free amino acids of soybean cheeses contained 11.48 mg of arginine per 100 g, 9.33 mg of glutamate, and leucine 4.91 mg, in that order. The free amino acids of Company A's milk cheese contained 20.95 mg of glutamate, 8.95 mg of proline and 8.02 mg of lysine per 100 g. In soybean cheeses, there were 2.21 mg of tryptophan and 0.73 mg of cysteine, which were not analyzed in the milk cheese of company A. The contents of the constituent amino acids was 1,070.22 mg of glutamate, 467.30 mg of aspartate and 446.30 mg of leucine in 100 grams of soybean cheeses per 100 grams. The milk cheese of Company A was 1,715.97 mg of glutamate, 798.72 mg of leucine and 685.31 mg of proline. The mineral contents of the soybean cheese were 120.29 mg/100 g of calcium, 0.92 mg/100 g of iron, 0.78 mg/100 g of zinc and 0.40 mg/100 g of selenium, respectively. The contents of vitamin $B_1$ and ${\beta}$-glucan in soybean cheese were higher than that of the milk cheese in Company A at 0.08 mg/100 g and 13.73 mg/g, respectively. Therefore, it is considered that the soy cheese is excellent in nutritional aspect and will contribute to health promotion. It is also suitable for people that are allergic to animal proteins, vegetarians, people on a diet and healthy foods for infants.

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.147-148
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• 2004

• Proceedings of the KSCN Conference
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• 2004.12a
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• pp.128-128
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• 2004

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.593-603
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• 2019

Purpose: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea. Methods: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis. Results: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors. Conclusion: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.155-168
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• 2003

As people's interest about food service rises, curiosity about correct foodservice company's information is rising on own inclination and necessity than usual foodservice company. Full text search site that do to foodservice company hereupon is operated, it is becoming menu that do not fall in name of ' Eumsikjeomchatgi ' in a representative search site such as Yahoo, Empas, Hanmir and so on. But, is not beam margin battle array that these search engines find data that they want being applied perfectly in site FACE that is use up to now. Also, is looked that there is problem about practical use service and search. Because search effect of site by that investigate consumers' awareness and practical use turkey for foodservice company search site and diagnose present level, it is thing to grope improvement. This research may supply one suggestion point establishing by more effective marketing communication strategy through internet hereafter.

• Korean Journal of Veterinary Pathology
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• v.1 no.2
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• pp.91-96
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• 1997

General steps in the discovery and development of novel drugs in the United States are presented. The first step is the discovery of novel drugs. Brief histories and mechanisms of a few novel drugs in the American market are outlined. In this presentation preclinical animal toxicologic studies (drug safety evaluateion) are emphasized in regard to drug development. When preclinical animal studies have defined the toxicity and the doses at which it occurs an Investigational new Drug Application (IND) is submitted to the Food and Drug Administration (FDA) An IND notifies the FDA the intention to begin testing a novel drug in human subjects.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.1-13
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• 2004

The problems and the limits of outsourcing strategies are disclosure of the knowhow to someone and rapid confrontation of difficulties by a outsourcing-supply company, limitations of quality control and hold-up of quality. From the result of this study, we found that development of outsourcing strategies will be not vertical relationship between a outsourcing-supply company and a outsourcing-demand company but horizontal relationship (co-sourcing) between those supply and demand company. Especially, core-affairs, control of operating costs and costs reduction must have the precise purpose and carry out capacity and affairs of organization.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Journal of the Economic Geographical Society of Korea
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• v.16 no.4
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• pp.585-596
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• 2013

This study aims to identify the process by which local farmers are integrated into the transnational agri-food system. To that end, this study investigated the purpose and reality of the contract farming for Gold Kiwifruit between Zespri International, a transnational fruit producer based in New Zealand, and farmers in Seogwipo-si, Jeju Island. Through this contract farming, Jeju farmers were contributing to Zespri's global distribution strategy and helping the corporation meet local demand. In the process, local farmers were being integrated into the transnational agri-food system led by Zespri. In the cooperation between these two parties, the company took a limited role in providing production resources, and it consulted local producers in applying production technologies to local sites. Thanks to such practices, the company's influence on local farming was limited, and local farmers were able to function proactively in production. Therefore, the company and the farmers maintained a horizontal relationship.