• Journal of Community Nutrition
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• v.2 no.1
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• pp.52-61
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• 2000

Dietary guidelines are a distillation of dietary advice from health professionals to the general public. They are based upon current scientific knowledge about the relationships between diet and disease, nutrients available in the food supply of a country, and the profile of morbidity and mortality in that country. With two different sets of dietary guidelines used for more than an decade in Korea. the necessity of revising dietary guidelines has been raised continuously from academia and research. Funded by a grant from the Health Technology Planing and Evaluation Board. Dietary guidelines for each age group were drafted as a research project and the one for the Korean elderly is as follows: Dietary Guidelines for the korean elderly(draft) - Have a variety of easily digestible foods on time; at least 3 meals a day and some snakes. - Be physically active to maintain appetite and/or ideal body weight. ; maintain a balance between activity and what you eat. -Increase consumption of bean-and dairy-and dairy-products. - Consume enough amounts of fresh dark-green and yellow vegetables and fresh fruits. - Consume adequate amounts of assorted kind of animal foods including fish, meat and poultry. - If you drink alcoholic beverages, limit your intake and, drink enough water and other averages; alcohol may interact with your medication and affect your appetite. Aforementioned draft and related contents are expected to be utilized as a neat base in formulating(or revising) dietary guidelines for Korean by the Government in near future.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.177-197
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• 2010

Japan launched its regulatory certification system for organic foods based on the amended JAS laws in June 2000, followed by the implementation of regulations on organic agricultural products and organic processed foods in January 2001 and with the implementation of the standards on organic animal husbandry and organic feed by the Ministry of Agriculture, Forestry & Fisheries in 2005, organic foods have been under integrated and systematic supervision. Certification of organic foods can be undertaken by registered accredited bodies (private certification bodies) or legal entities conforming to the regulations of the Ministry of Agriculture, Forestry & Fisheries. However, with the amendment of the JAS laws in March 2006, only legal entities conforming to the regulations of the ISO/IEC GUIDE 65 are eligible as certification bodies. Foreign organic products imported to Japan must be certified organic under JAS regulations and must be manufactured or produced by foreign manufacturers certified by local or foreign registered accredited organizations and distributed with the Organic JAS Mark affixed or through importers certified by local registered accredited organizations and distributed with the Organic JAS Mark affixed on the products. It can be implied from the Japanese case study that it necessary to reform the diverse agricultural products certification systems to set up an integrated certification system, and the restructuring of government organizations, reforms of environmentally-friendly agricultural products certification system and the integration of the organic food certification systems are needed in order to integrate the control of the standards and certification systems.

• Journal of Community Nutrition
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• v.7 no.4
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• pp.207-214
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• 2005

The purpose of this study is to identify the transformational or transactional leadership styles of Korean dietitians. The study was completed with Korean dietitians (n = 268, $67\%$ response) using mail survey. The leadership styles were divided into transformational (including charisma, intellectual stimulation, individualized consideration) and transactional (contingent reward, management by exception) leadership found in the several literature. Overall, the score of Korean dietitians' transactional leadership was higher than that of the transformational leadership (p < .05). Among three sub-dimensions of the transformational leadership styles, the score of 'individualized consideration' was higher than 'charisma' and 'intellectual stimulation'. Between two sub-dimensions of the transactional leadership styles, Korean dietitians used more 'management-by-exception' than 'contingent reward'. ANOVA results suggested that the transformational leadership was more likely to be used by the younger dietitians, while the transactional leadership was more likely to be used by the older dietitians (p < .05). Data showed that dietitians having 3-6 year dietetic experience used more transformational leadership than other experienced dietitians (p < .05). It was also found that the Korean dietitians' leadership styles were influenced by the type of dietetic practice area. Data showed that 'charisma', 'intellectual stimulation', 'individualized consideration' and 'contingent reward' were more likely to be used by Korean dietitians from school than by dietitians from health. care and industry (p < .05). This study will be useful for dietitians to guide the application of appropriate leadership style in order to increase employees' job satisfaction as well as organizational performance. (J Community Nutrition 7(4) : $207\∼214$, 2005)

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.401-412
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• 2009

The aims of study were to provide basic data for the internationalization of Contract Foodservice Management Companies (CFMC) and to gain a better understanding of internal push-and-pull factors through in-depth interviews. The interviewees were managers of four large CFMCs and one small-to-medium CFMC. The non-structured interview format employed an interview guide of open-ended questions. All interviews were digitally recorded and notes were taken simultaneously by an interview assistant. The narrative data analysis involved transcription, coding, classification by categories, and content analysis. Eighty-eight codes were generated from the interview analyses, and the subordinate variables uncovered included seven push factors, eight pull factors, one interactive factor, and 10 internal dynamics. These factors will be useful in further studies of the internal operations of specific CFMCs, and more generally, the practical condition of the industry.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.968-973
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• 2012

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.9
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• pp.4301-4306
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• 2016

Background: Cancer is a burden on humanity and ranks as a leading cause of morbidity and mortality in China. Shanxi province has its unique cancer patterns and the burden is increasing. In this study, we aimed to assess the pattern of dietary habits and life-style in Shanxi, a high-risk area for upper gastrointestinal cancers in China and further evaluate the trends in cancer incidence and mortality based on registered data. Materials and Methods: Data on lifestyle, diet, physical activity were obtained from the household health survey at Zhongyang from 2013 to 2015. Cancer diagnoses were reported to Shanxi Center for Disease Control and Prevention (SCDCP). Population-based cancer incidence data and mortality data of 2012 were collected from the SCDCP. All incidence and death rates were expressed per 100,000 populations. Univariate analysis was performed using the Chi-squared test or Fisher's exact test. Results: Overall, deficiencies in fresh fruits and vegetable food, and intake of hot food, salted food, or pickled food are serious problems in Shanxi, especially in rural areas. Upper gastrointestinal cancers were the most commonly diagnosed cancers, and the incidence in rural areas is higher than those in urban areas. Cervical cancer is the most common cancer for females. Moreover, the agespecific incidence exhibited an increased trend before 40 years old. Consistent with the previous literature, our epidemiological investigation results suggest that lifestyle, nutrition deficient, and infections were major risk factors for upper gastrointestinal cancers or cervical cancer in Shanxi. Facing a serious situation, we further explored defensible recommendations for the general public in order to promote changes in environments that support healthful eating and physical activity habits, to reduce cancer risk. Conclusions: Our results present the current cancer trends in Shanxi and its related etiologic risk factors and provide a theoretical basis to guide public health efforts to prevent and control cancers in the province.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.513-520
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• 2012

This research was planned and executed to evaluate how the composition of Yack-sun tea can affect the health conditions of people who are suffering from diet-related such as being overweight, are obese and have hyperlipidemia, by taking Yack-sun tea in a form of a nutritional supplement with our daily meals. We produced Kangjieum with Lycium chinense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. Thus, we approach of oriental diet therapy area research of Kangjieum and analysis proximate composition, water soluble antioxidant content. The content(%, dry basis) of total carbohydrate was 60.23%, crude protein was 18.18%, crude ash was 11.36% and crude fat was 10.23% in Kangjieum. Total water soluble antioxidant content was 1.027 ${\mu}g/m{\ell}$ of Kangjieum. We think that scientific and objective evaluation was done on the components of the Kangjieum prescription. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Kangjieum in the burgeoning field of nutraceutical foods. Last, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. This theory is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.315-320
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• 1983

The water vapor sorption isotherms for a great variety of agricultural products were determined by using the standard salt solution technique at the temperatures of $25^{\circ},\;35^{\circ}\;and\;45^{\circ}C$. The B.E.T. monomolecular layer moisture contents were evaluated from experimental data on the sorption isotherms, and an analysis was made of the thermodynamic functions for water vapor sorption behaviors with respect to the storage stability of dehydrated foods. It may be concluded that the variation of entropy with moisture content of some agricultural products and seaweeds investigated would be a guide for the elucidation of the storage stability of dehydrated foods.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.201-214
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• 2020

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi's method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were "difficulty in dietary guidelines", "recognizing necessity of diet therapy", "awareness of importance of diet", "difficulty practicing diet therapy", and "looking for ways to practice diet therapy". Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However, patients showed a willingness to implement dietary management to improve their quality of life and to practice dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover, patients should be educated that adherence to dietary control may be less burdensome on their families.