• Journal of Nutrition and Health
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• 제53권2호
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• pp.175-189
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• 2020

본 연구는 젊은 성인을 대상으로 영양정보이해력을 평가할 수 있는 측정도구를 개발하기 위해 수행되었다. 영양정보이해력 평가를 위한 예비문항으로서 우선 7개 영역 65문항이 개발되었다. 작성된 예비문항을 영양전문가 5인에게 자문을 받아 불필요한 문항을 삭제하여 7개 영역 52문항으로 압축시켰다. 영양전문가 패널 20인을 대상으로 내용타당도 검증을 하였으며, Lawshe가 제안한 CVR값을 구하여 내용타당도 검증에 활용하였다. 평가도구 최종 항목으로서 총 6개 영역, 즉 식생활지침, 영양과 건강, 영양소, 다섯가지 식품군 (식품구성자전거), 영양표시, 질병 예방을 위한 영양관리를 포괄하는 30문항이 완성되었다. 이 평가도구를 이용하여 서울과 경인지역에 거주하는 성인 211명을 대상으로 신뢰도를 검증하기 위해 2주 간격으로 검사-재검사 (test-retest)를 실시하였으며, ICC값 (0.64-0.86)과 Cronbach's α 계수(0.83-0.90)를 산출한 결과 모두 높은 수준으로 나타났다. 따라서 본 연구를 통해 개발된 도구는 영양정보이해력을 평가할 수 있는 적합한 내용을 담고 있으며, 신뢰도 또한 매우 높은 것으로 검증되어, 젊은 성인의 다양한 수준의 영양정보이해력을 판별할 수 있을 것으로 본다. 또한 본 연구를 통해 개발된 평가도구는 지역사회 영양중재 프로그램 계획 시 그리고 만성질환의 예방관리를 위한 영양교육을 위해 대상자의 영양정보이해력을 파악하는 진단도구로 활용될 수 있을 것이다.

• 유기물자원화
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• 제27권2호
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• pp.57-66
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• 2019

본 연구는 유기성폐자원(가축분뇨, 음식물류폐기물, 음식물류폐수 등)의 바이오가스 이용에 대한 적정 설계 및 운전 기술지침서 마련하고자 현장조사와 정밀모니터링 등을 실시하였다. 정부의 중장기 바이오가스화 정책에 따라 폐자원의 자원화 시설 확충이 활발히 추진되고 있다. 하지만 생산된 바이오가스를 이용하여 도시가스 및 수송용으로 활용하는 시설은 효율이 아직은 저조하다. 전국 7개소 유기성폐자원 바이오가스화 시설을 대상으로 정밀모니터링을 실시하였다. 사계절 평균으로 정밀모니터링 결과를 정리하였을 때, 유기성폐자원 별 효율성 분석에서 유기성분해율은 VS기준 평균 66.3 %로 분석되었다. 전처리 전후 바이오가스 성상을 분석한 결과 철염 및 탈황(건식, 습식)을 이용하여 전체 시설의 $H_2S$ 평균은 949.7 ppm으로 측정되었으며, 고품질화 정제설비 전단 및 후단에서 29.0 ppm과 0.3 ppm으로 나타났다. 메탄 함량은 소화조 후단에서 65.6 %, 고품질화 정제설비 전단 및 후단에서 63.5 %와 97.5 %까지 감소하는 것을 확인하였다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• Toxicological Research
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• 제17권
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• pp.167-171
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• 2001

The introduction of genetically modified crops has raised concerns regarding safety issues over the insertion of foreign genes into plant genomes using recombinant DNA technology. Since 1991 in Japan, 29 foods and 6 food additives have been evaluated, based on the "Guideline for Safety Assessment", before these foods were marketed. The MHW, however, decided that safety assessment of such foods and food additives should be legally imposed. because soon such foods and food additives are expected to circulate globally and a new system for assessing safety of such foods and food additives at a pre-market stage is necessary, in order to avoid the distribution of any genetically modified foods that have had no safety assessment. The MHW published relevant announcements to amend existing regulations on 1 May 2000. "Standards for safety assessment of seed plant" is established based on a concept of substantial equivalence, and applicable to the products which are regarded as equivalent to the existing products used as foods and food additives. The characterization of the food products entails consideration of the molecular characterization. phenotypic and compositional characteristics, key nutrients and toxicants, and toxicity and allergenicity of the introduced proteins, and if there are indications of unintended effects of the modification, whether further safety testing (animal studies etc.) is needed should be considered. Safety and wholesomeness studies with whole foods should be care fully designed in order to avoid nutritional imbalances causing artifacts and uninterpretable results as was the case of Dr. Pusztaiis report. A case study of genetically modified soybeans (glyphosate-tolerant soybeans) on the immune system of rats and mice is shown. Chemical compositions were also compared with those of the non-GM soybeans. The studies failed to detect any differences in immuno-toxic activity.muno-toxic activity.

• 한국임상약학회지
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• 제15권2호
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• pp.82-88
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• 2005

A new medical system was started in Korea in 2000 and pharmaceutical affairs law was revised in 2001. According to the revised law, generic substitution is permitted only to therapeutically equivalent generic product. Bioequivalence studies are usually used to demonstrate therapeutic equivalence between reference listed drugs and generic drugs. The issues that are recently heating up in Korea are to increase bioequivalent drug products and at the same time to ensure the credibility of the therapeutic equivalence of generic drugs. Sometimes food can change the bioavailability (BA) of a drug and influence the bioequivalence (BE) between test and reference products as well. Food effects on BA can have clinically significant consequences. Food can alter BA by various means including delaying gastric emptying, stimulating bile flow and changing gastointestinal pH. This paper provides the recently published Korean guideline on food-effect BA and fed BE studies.

• 대한영양사협회학술지
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• 제10권4호
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• pp.452-466
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• 2004

The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of guideline. A survey was done by e-mail with a set of questionnaires, which was responeded by 122 dietitians in elementary school foodservice. The results were as follows; Sixty percent of the dietitians though to the general imported food materials had to use. Regarding mean score of using the imported food materials; safety was 2.12/5.00, freshness 2.48/5.00, sanitation 2.68/5.00, nutrition 2.73/5.00, preference 2.93/5.00, external form 3.09/5.00, package 3.12/5.00, and price 3.63/5.00. Thirty seven percent of the dietitians had purchase the pro-environment farm products(PEFPs) and 32.0% of them purchased those products for the students' health. But 52.4% could not purchase to the PEFPs because of expensive price. They had negative opinions about deficient supplying of PEFPs 4.51/5.00, too expensive price 4.34/5.00, and the truth or false in source of PEFPs 3.96/5.00. Most of them perceived that using the PEFPs had to apply the step by step. Among of them, 33.9% had the knowledge of PEFPs, but 16.4 of them did not know to the PEPPs. 57.4% of them hoped to purchase the food materials through a center of supporting school meal servcie(it called non-profit-making organizations).

• 대한지역사회영양학회지
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• 제28권3호
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• pp.220-234
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• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• 한국식생활문화학회지
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• 제21권4호
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• pp.381-387
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• 2006

This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

• 한국산업융합학회 논문집
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• 제26권5호
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• pp.793-802
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• 2023

The aim of this study analyzed changes in dietary habits and lifestyles before and after COVID-19 targeting adolescents, using the food consumption behavior survey (2019 vs 2021). In the change in health-related factors, height decreased overall, and a significant difference was especially evident in males. Awareness that functional foods and eco-friendly foods contribute to health has increased. Among the results of dietary behavior, the frequency of skipping breakfast showed that the rate of not skipping breakfast and the rate of skipping breakfast more than 5 times increased at the same time(p=0.019). The rate of eating out decreased significantly after COVID-19, and it was analyzed that schools and school cafeteria, as well as Street carts or restaurants and academy, all increased significantly as places where snacks were not consumed. In order to analyze changes in food-related lifestyle, it was grouped into convenience-seeking, quality/safety-seeking, taste-seeking, and health/safety-seeking. 'Small packaged or pre-processed products' decreased. On the other hand, items such as 'Safety rather than price when choosing food' and 'Don't eat food that could go bad' improved. 'Tend to eat regularly' was higher than 2021 compared to 2019. Also 'Tend to purchase HACCP and GAP-certified products' are increased. Because of COVID-19 changes in lifestyle have affected the diet of adolescents. The results of this study suggest that it can be used as a guideline establishment and nutrition counseling material for the formation of correct eating habits for adolescents in the future pandemic era.

• Nutrition Research and Practice
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• 제7권2호
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• pp.115-121
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• 2013

We examined the characteristics of food allergy prevalence and suggested the basis of dietary guidelines for patients with food allergies and atopic dermatitis. A total of 2,417 patients were enrolled in this study. Each subject underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. A double-blind, placebo-controlled food challenge was conducted using milk, eggs, wheat, and soybeans, and an oral food challenge was performed using beef, pork, and chicken. Food allergy prevalence was found among 50.7% in patients with atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and beef = 9.2%. The total number of reactions to different food items in each patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 reactions, respectively. The most commonly seen combination in patients with two food allergies was eggs and milk. The clinical severity of the reactions observed in the challenge test, in the order of most to least severe, were wheat, beef, soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 3.0-72 hrs for chicken. In our study, we examined the characteristics of seven popular foods. It will be necessary, however, to study a broader range of foods for the establishment of a dietary guideline. Our results suggest that it may be helpful to identify food allergies in order to improve symptoms in patients with atopic dermatitis.