• Journal of Community Nutrition
• /
• 제7권1호
• /
• pp.8-20
• /
• 2005

The study purpose was to examine which factors including health perceptions & behaviors, psychosocial factors, dietary intakes were different by stages of change to reduce fast food consumption among university students. Survey data(n = 341) were analyzed using X$^2$ test or analysis of variance. With respect to stages of change, $17\%$ were in the precontemplation ; $21.4\%$ for contemplation, $19.7\%$ for preparation, 11.7% for action, and $30.2\%$ for the maintenance stage. Frequency of fast food consumption (p < 0.001), health status, interest toward health, and exercising behavior (p < 0.05) differed significantly by stages of change. Demographics and nutrient intakes, however, had no association with stages of change. Those in precontemplation through preparation stages felt more strongly on the advantages such as taste, satiety, cleanness of restaurants (p < 0.001), and diverse menus (p < 0.05). Compared to maintainers or actors, pre-contemplators agreed less to the disadvantages of eating fast foods, including sanitary problems (p < 0.001), overeating, indigestion, decreased vegetable intakes (p < 0.01) and loss of freshness (p < 0.05). Influence of significant others (e.g., friends, siblings, parents) significantly differed by stages of change. Compared with maintainers, those in preaction stages felt less control over facilitators or situations for fast food consumption. These included 'others like fast foods', 'providing standard meals', 'when I don't have foods for meals'(p < 0.001), availability, advertisement, 'socially popular', 'when I feel hungry'(p < 0.01), and 'when I don't like to prepare meals' (p < 0.05). These results suggested that nutrition education be planned considering one's stages of change for fast food consumption. For those in preaction stages, it is desirable to use motivational strategies to increase benefits and remove barriers of change, and help to develop skills to deal with situations or factors for fast food consumption. The support from friends or families is also needed to move to further stages.

• 한국축산식품학회지
• /
• 제37권6호
• /
• pp.799-803
• /
• 2017

In the present study, centrifugation and filtration pretreatments were evaluated to decrease sample preparation time and to improve the sensitivity and specificity of multiplex polymerase chain reaction (PCR) for the detection of low levels of pathogenic Escherichia coli in various foods. Pathogenic E. coli (E. coli NCCP11142, E. coli NCCP14037, E. coli NCCP 14038, E. coli NCCP14039, and E. coli NCCP15661) was inoculated into pork, beef, and baby leafy vegetables at 1, 2, and 3 Log CFU/g. The samples were shaken 30 times (control), then centrifuged or filtered. DNA extracts from the samples were subjected to PCR using the $Powerchek^{TM}$ Diarrheal E. coli 8-plex Detection Kit. In the pork samples, no E. coli was detected in the control samples, while E. coli were detected in 100% of 3-Log CFU/g inoculated and centrifuged samples, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In the beef samples, all control samples appeared to be E. coli-negative, while E. coli was detected in 50-75% of centrifuged samples, regardless of inoculated level, and in 100% of 2 and 3-Log CFU/g inoculated, and filtered samples. In baby leafy vegetables, E. coli were not detected in 25-50% of the control samples, while E. coli were detected in 0-25% of the centrifuged samples, and 75-100% of the filtered samples, depending on the inoculum amount. In conclusion, filtration pretreatment can be used to minimize sample preparation time, and improve the sensitivity and specificity of rapid detection of pathogenic E. coli in various foods.

• 대한지역사회영양학회:학술대회논문집
• /
• 대한지역사회영양학회 2004년도 추계학술대회
• /
• pp.147-148
• /
• 2004

• 식품기술
• /
• 제18권4호
• /
• pp.150-157
• /
• 2005

This article presents a review of indigenous medicinal plants used in folk medicine in Fergana valley (Uzbekistan) for treatment of gastro-intestinal problems. The 29 different plantsbelong to18 different plant spices are presented. The methods of preparation of remedies and utilized parts of plants are described.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
• /
• pp.317-318
• /
• 2005

• 한국생명과학회:학술대회논문집
• /
• 한국생명과학회 2002년도 제37회 국제학술심포지움 및 추계학술대회
• /
• pp.43-43
• /
• 2002

• 한국식품과학회지
• /
• 제26권6호
• /
• pp.726-732
• /
• 1994

동치미액을 속성으로 제조하기 위한 방법을 모색하기 위하여 소금, 항, 당, 효소, 통치미액 첨가가 발효중 동치미액의 pH, 산도에 미치는 영향을 검토하였다. 통치미액은 무분산액에 파, 마늘, 생강을 청가하여 $25^{\circ}C$에서 발효시켰다. $1{\sim}5%$ 소금첨가에서 소금함량이 높아질수록 pH 감소속도가 느렸으며 $0.5{\sim}2.0%$ 설탕의 첨가는 발효 24 시간 이후부터는 빠른 pH 감소를 보였다. 발효전 마쇄무의 효소분해는 viscozyme의 가수분해가 효소 농도가 중가할수록 pH의 감소가 빠르게 진행되었다. pH 5.4 동치미액 첨가와 pH 4.4 동치미액 첨가는 첨가량에는 큰 차이 없이 적당한 신맛을 가지는 pH 4.0으로 떨어지는데 걸리는 시간이 대조구의 절반으로 단축되었다.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.111-119
• /
• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• 한국식품영양과학회지
• /
• 제13권1호
• /
• pp.107-116
• /
• 1984

In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).

• 한국어병학회지
• /
• 제34권2호
• /
• pp.261-269
• /
• 2021

This study presents the evaluation of sample extraction and purification procedure for the determination of residues of febantel and its metabolites, fenbendazole, oxfendazole and oxfendazole sulfone in rockfish (Sebastes schlegeli) muscle using liquid chromatography-tandem mass spectrometry. Residues of febantel and its metabolites in rockfish muscle were analyzed using each different sample preparation method from Korean Food Standards Codex (KFSC), Food Safety and Inspection Service (FSIS, USA), and the modified FSIS method using QuEChERS kit (FSIS-Q), respectively. Each method was compared for mean recoveries and repeatabilities. Since FSIS-Q showed higher repeatabilities (coefficient of variation, CV of 2.4%~10.9%) than those of FSIS method (CV of 4.6%~17.5%), recoveries from FSIS-Q were compared with those from KFSC method. FSIS-Q showed significantly higher recoveries of 83.1%~110.1% (P < 0.05) than those from KFSC method of 64.7%~107.4%. In addition, FSIS-Q showed a good linearity over the range of 2.5~200 ㎍/kg, and excellent sensitivities with limit of detection of 0.46~0.71 ㎍/kg and limit of quantification of 1.08~2.15 ㎍/kg. Although all the sample preparation methods turned out to be able to meet CODEX guideline for all the compounds, FSIS method and FSIS-Q validated in this study could be applied to screening and quantification for residues of febantel and its metabolites in rockfish muscle with efficient preparation procedures.