• 식품산업과 영양
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• 제18권1호
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• pp.1-7
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• 2013

• 식품과학과 산업
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• 제49권3호
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• pp.12-16
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• 2016

• 식품기술
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• 제23권1호
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• pp.96-103
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• 2010

생산, 가공, 유통, 그리고 소매로 이어지는 식품 공급의 흐름은 분업체제에서 복잡하게 뒤얽혀 있는 통합적인 형태로 변화해오고 있다. 그 변화를 뒤돌아보고 금후의 협동적 시스템 구축을 위한 과제를 찾아본다.

• 한국식생활문화학회지
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• 제12권1호
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• pp.1-9
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• 1997

The contents of articles on food safety and policy in the Donga and Chosun Ilbo from January 1960 to June 1996 were analyzed for the evaluation of subjects and trends in mass media. Among the total of 490 articles, those on cereals were most frequently appeared (20.0%), followed by the articles on sea foods (10.6%) and meats (10.0%). Articles on fats and oils were the least (2.0%) in frequencies. The proportions of articles classified based on the 10-year interval were 28.0% in the 60's, 28.0% in the 70's, 20.6% in the 80's, and 23.4% in the 90's. Major contents of articles were the safety of imported foods, food contaminations by agricultural chemicals, heavy metals and harmful additives.

• 대한영양사협회학술지
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• 제7권2호
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• pp.129-137
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• 2001

School food service must be operated as the part of the education. But it seems that it is not to be considered as an important educational field from the perspective of educational administration. This study was conducted to suggest the effective plan to improve the quality of the school food service system. Questionaries were distributed to 51 administrators and 85 dieticians of primary schools in Incheon area from Aug 7th to Aug 31st 2000. Drawbacks of school food service system cited from the survey results were insufficient support from the authorities both in policy and in budget and shortage of specialists for food service administration. Both dieticians and administrators acknowledged that available facilities required for the school food service were insufficient. 85.9% of dietition and 51.0% of administrators thought dietition of school food service to be suitable for nutrition education. For effective nutrition education, they suggest to have teachers taking in charge of nutrition education, to have teaching system related with school food service and to develope visual auditorial teaching material. For improvement of the quality of school food service, it is necessary to acquire sufficient budget and political support from the government and to have specialists for food service administration. And regulations promoting dieticians to be teachers of nutrition education is required to be introduced in the near future.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• 국제지역연구
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• 제22권3호
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• pp.255-292
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• 2018

이 논문의 목적은 1990년대 발생한 광우병 위기 이후 유럽연합이 식품안전을 강화하기 위해 도입한 정책을 사회후생 및 정치경제적 관점에서 평가하는 것이다. 2002년 일반식품법 도입 이후 입법화된 식품안전과 관련된 공동체 법규들의 주요 특징은 모든 회원국이 반드시 지켜야하는 동시에 식품산업 전반에 적용되는 수평적 규제라는 것이다. 역선택 문제를 해결하거나 식품소비 시 발생하는 부정적 외부효과를 줄이기 위한 식품안전규제는 관련 식품 분야의 구체적인 수요 및 비용 조건에 따라 미세 조정되어야한다는 이론적 연구들에 비추어 볼 때 2002년 이후 강화된 식품안전관련 공동체 법규는 사회후생의 관점에서 과규제된 것이다. 본 연구에서는 정치경제적 관점을 택하여 유럽연합 회원국 정부들뿐만 아니라 식품가공 및 유통업자, 소비자, 농축산업자 등 다양한 이해집단이 공동체 식품안전 규제들을 수용하게 된 배경을 설명하고, 이 규제들이 비회원국, 특히 개발도상국 생산자들에게 보호주의적이었다는 것을 보여준다. 유럽연합의 설립목적이 기본적으로 단일시장을 형성하여 공동의 경제적 이득을 추구하는 것이라면 지나치게 제한적인 식품안전규제의 부정적 영향을 줄이기 위한 정책적 조치가 필요하다.

• 한국유기농업학회지
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• 제30권2호
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• pp.129-149
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• 2022

In March 2020, the National Assembly revised the Framework Act on Cooperatives, allowing a federation of heterogeneous cooperatives, and in October 2020, the Daegu Gyeongbuk Federation of Local Food Cooperatives was launched as the first federation of heterogeneous cooperatives in the country. The local food movement, which has been promoted upward in the local community as an alternative to the existing global food system, seems to be being activated by the government's food plan policy, but critics say that the government's policy goals are not fully achieved due to the top-down policy promotion and lack of communication. In response, this study first examines the role and significance of the local food federation of heterogeneous cooperatives in solving the problems raised in the process of establishing a food plan. In addition, the current status of the federation was investigated for the successful settlement and development of the Daegu Gyeongbuk Federation of Local Food Cooperatives. A survey of affiliated cooperatives, focus group interviews with managers and experts and related literature surveys were conducted. Based on this, the direction of activities was presented, such as the role of an intermediary in Daegu and Gyeongbuk and the role of an intermediary in the public and private sectors etc. In addition, six joint project tasks were specifically presented, including an integrated information sharing system & a logistics network, a planned production system & a joint processing center, an online sales system & a co-marketing promotion, a joint education system, a management of direct stores & restaurants, a sustainable public-private cooperation system etc.

• 식품산업과 영양
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• 제5권3호
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• pp.62-65
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• 2000

• Safe Food
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• 제4권1호
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• pp.9-14
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• 2009