• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.773-782
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• 2011

A food list representing the typical diet of Koreans was developed for a total diet study based on the 687 food items which appeared in the dietary intake data collected during the 2008 & 2009 Korea National Health & Nutrition Examination Survey. Food items included in 90% of the cumulative intake, items with a consumption frequency of 5% or higher and items contributing to 80% of cumulative fat intake were considered first. From the resulting 165 food items, 15 items were removed to avoid similar foods, while 10 distinct items were added to increase the efficiency of 'best-fit' mapping. Consequently, 160 items were selected as representative foods, which cover 90.93% of intake amount, 91.36% of energy intake and 89.05% of fat intake. Given that every food consumed by Koreans can't be analyzed for contaminants of interest, mapping other foods to the previously mentioned representative 160 foods is warranted because it enables a more comprehensive dietary exposure assessment that is close to reality.

• Food Science and Industry
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• v.50 no.2
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• pp.98-109
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• 2017

he safety and quality of the food supply are governed by a complex system and food safety management is one of the most important tasks of every government and government agency. Different types of policies have been developed and emplyed to address current and upcoming challegnes. In many counties including South Korea, much effort has been made to reform food safety system including organizational transformation and policy change. Food safety agencies including their history in four countries -U.S., England, Japan, and EU- are reviewd and major policies which have been recently employed by thses four contries are also examined. Additionally, the report of EU food safety and nutiriton in 2050 is introduced and scenarios of future change and policy responses in the report are exmained. Lastly, insight into this issue is given based on review of organizational transformation and major policies in four countries.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.382-390
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• 2013

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.530-536
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• 2016

BACKGROUND/OBJECTIVES: The concept of "food deserts" has been widely used in Western countries as a framework to identify areas with constrained access to fresh and nutritious foods, providing guidelines for targeted nutrition and public health programs. Unlike the vast amount of literature on food deserts in a Western context, only a few studies have addressed the concept in an East Asian context, and none of them have investigated spatial patterns of unhealthy food consumption from a South Korean perspective. SUBJECTS/METHODS: We first evaluated the applicability of food deserts in a Korean setting and identified four Korean-specific unhealthy food consumption indicators, including insufficient food consumption due to financial difficulty, limited consumption of fruits and vegetables, excessive consumption of junk food, and excessive consumption of instant noodles. The KNHANES 2008-2012 data in Seoul were analyzed with stratified sampling weights to understand the trends and basic characteristics of these eating patterns in each category. GIS analyses were then conducted for the data spatially aggregated at the sub-district level in order to create maps identifying areas of concern regarding each of these indicators and their combinations. RESULTS: Despite significant reduction in the rate of food insufficiency due to financial difficulty, the rates of excessive consumption of unhealthy foods (junk food and instant noodles) as well as limited consumption of fruits and vegetables have increased or remained high. These patterns tend to be found among relatively younger and more educated groups, regardless of income status. CONCLUSIONS: A GIS-based analysis demonstrated several hotspots as potential "food deserts" tailored to the Korean context based on the observed spatial patterns of undesirable food consumption. These findings could be used as a guide to prioritize areas for targeted intervention programs to facilitate healthy food consumption behaviors and thus improve nutrition and food-related health outcomes.

• Food Science and Industry
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• v.42 no.1
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• pp.3-11
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• 2009

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.442-456
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• 2013

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.358-369
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• 2009

• Food Industry And Nutrition
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• v.19 no.1
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• pp.13-14
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• 2014

• Bulletin of Food Technology
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• v.24 no.2
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• pp.266-273
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• 2011

• Bulletin of Food Technology
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• v.23 no.3
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• pp.345-356
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• 2010