• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.232-236
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• 2005

This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was $43.2\%$ among 264 samples. Strains isolated were Listeria innocua $35.9\%$, L. murrayi $6.8\%$, and L. grayii $0.3\%$. No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P < 0.05). The most influencing factor of contamination was improper handling or no disinfection procedures during Kimbab preparation. Safety controls are recommended as follows; prevention of cross-contamination during ingredients Preparation, temperature control for ingredients and Kimbab during holding, cleaning and disinfection of chopping boards and knives during preparation processing, and frequent changes of disposable gloves. Kimbab restaurants should recognize the importance of safety control using the Good Hygienic Practices.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.34-45
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• 2008

For the correct dietary habit and balanced dietary intake of aged people, the nutrition management that fits to the dietary behavior change stage has to be accomplished. In order to do so, in this paper, we chose 175 women that are aged more than 65 years old who are rural long life community residents and surveyed the dietary intake for 2 days including a twice depth interview and the 24 hour recall method. Also, for the sake of our aim, using the transtheoretical model, the dietary behavior change stage group was divided into the contemplation stage group, the preparation stage group, the action stage group and the maintenance stage group. The results are as follows: In the intake amount of protein (p < 0.01), vitamin $B_1$ (p < 0.05) and vitamin $B_6$ (p < 0.05), the intake amount of these nutrients in the action stage group and the maintenance stage group were significantly larger than the intake amount in the contemplation stage group and the preparation stage group. The nutrition evaluation according to the dietary behavior change stage, the ratio of subjects who took insufficient amount of energy, protein, vitamin A, and vitamin C were low as the dietary behavior change stage was upgraded. The subjects of maintenance stage group were most likely to consume vegetables more than once a day, and consume fruits and milk and milk products more than 5 times/week. MAR [13], MAR [10] and MAR [4] of subjects in the action stage group and the maintenance stage group were significantly higher than MAR [13], MAR [10] and MAR [4] of subjects in the contemplation stage group and the preparation stage group (p < 0.001). From the above results, there were differences of nutrient intakes according to the dietary behavior change stage. Therefore, it is considered that the intervention for the dietary behavior motivation induction has to be advanced before accomplishing the individually fitting intervention at the time of nutrient management intervention.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.93-104
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• 1986

The purpose of this study was to see that how about the related variables influence on the use of the microwave oven and how about the use of the microwave oven influence on the time spent in meal preparation and meal management. Questionaires were give to randomly selected homaker's, in kwangju in August, 1986. Data from the 149 response were analyzed according to multiple regression. The results were as follows; 1. The variables affecting the use of the microwave oven were family income, homaker's employed hours, homakers' education level, a period of use a microwave oven, congnition of a special character in a microwave oven, family style of participation in meal preparation, frequency in use of instant food. 2. The variables of the use the microwave oven was significantly influence on the time spent in meal preparation. 3. The variables of the use the microwave oven was not significantly influence on meal management.

• Journal of Clinical Nutrition
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• v.10 no.2
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• pp.31-37
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• 2018

Recently, in Korea, the importance of preparation and use of injectable drugs has been emphasized due to successive fatal accidents caused by injection infections. Parenteral nutrition (PN) has also been identified as a cause of infection. Cases of infection due to PN have been reported not only in Korea, but also abroad, and contamination occurs mainly during the preparation of PN. Because sterile preparation and compounding of injections are very important for infection control and patient safety, this article reviews the major guidelines outlined thus far. The Korea Ministry of Food and Drug Safety in 2006 published guidelines and the KSHP (Korean Society of Health-System Pharmacists) recently issued guidelines for the aseptic preparation of injections. In addition, as US guidelines, the ASHP (American Society of Health-System Pharmacists) guidelines and United States Pharmacopeia (USP) <797> are also reviewed. The recent guidelines published by the KSHP have significance in that they were adopted in accordance with the domestic reality, even though they conform to foreign guidelines, and are expected to be guidelines for hospital pharmacists performing aseptic preparation work. In addition, the Korea Ministry of Health and Welfare is considering appropriate guidelines for the safe management of medications, training staff for infection prevention and strengthening staff capacity. Furthermore, the gradual expansion of aseptic compounding facilities and human resources, as well as the provision of adequate medical costs are also considered. Based on the establishment and standardization of injectable drugs compounding guidelines for Korean hospitals, it is believed that if human resources and facilities are supported and medical charges are improved, it will be possible to expect the safer preparation and use of injections.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.177-178
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• 2000

Chemical and photochemical precesses during food storage an preparation rapidly degrade $\beta$-carotene, the most active form of carotenoids. We investigated the possibility of liposomes as tool to preserve $\beta$-carotene. Liposomes with $\beta$-carotene were prepared as multilamellar vesicles by using soybean phosphatidylcholine, in terms of the ratio of $\beta$-carotene to phospholipid and pH. Incorporated efficiency was 99.7% at 1:0.05 of phospholipid : $\beta$-carotene and at pH 9.0. As the concentration of $\beta$-carotene increased, the incorporated efficiency increased progressively. pH did not affect the incorporation efficiency greatly.

• Proceedings of the Korean Professional Engineer Association Conference
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• 1995.12b
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• pp.65-79
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• 1995

As the economy has picked up in recent years, so have the changes in the food industry. Due to trends in the family structure, two income households are becoming more common, including the in-crease of the female working population. Leisure activities and time continue to increase and to cause changes in the food industry which makes many kinds of food available to everyone, compared to previous times when people ate simply to live. This trend can be easily seen by considering the year to year increase of expenses for eating out. As life as become more and more complicated and full of variety, the trend towards a consumer oriented food industry has accelerated and is becoming a major element of Korean life. In the past, quantity of food was the most important aspect of the food preparation. Today, the dining experience includes social and cultural meanings which emphasizes customar oriented menus and services. In the restaurant business, successful management must consider the interests of both employees and custmers and must be run efficiently and probide good service.

• Bulletin of Food Technology
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• v.15 no.4
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• pp.29-35
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• 2002

To prevent the incidence of type food allergies, removal of food allergens by excluding all foodstuffs containing the allergen(s) or disruption of allergen(s) using proteases has been employed. Though allergen- specific digestion with a protease worked well in the preparation of low allergenic goods, it is often difficult to destroy allergenicity without adversely affecting the nutritive value, taste and rheological properties of foods. In the present study, we represented that herbs component contained both allergy- enhancing and inhibiting factors, in addition to llergens. We also reported that herbal component such as epigallocatechingallate (EGCG) and epicatechingallate (ECG) is possible to be allergy- inhibiting factors, but the exact mechanism by which they alleviate allergic response is left to be clarifying. Document of allergy enhancing factors and enrichment of allergy inhibiting factors may provide a new approach to diminish allergenicity of various foodstufffs. Clarification of the allergic reaction modifying mechanism of food components and optimization of the intake of allergy modifying factor are necessary for decrement of allergenicity of conventional food and prevention of incidents of allergic response

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.585-590
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• 2005

The purpose of this study was to investigate the effects of oriental medicinal plant extracts added to chocolates on the moisture content, color, radical scavenging activity and sensory characteristics. The oriental medicinal plant extracts were added at a weight percentage of 0, 4 and 8%. As the ratio of the extracts in the chocolates increased, the moisture content, color, and radical scavenging activity increased. In sensory evaluation, significant differences (p<0.05) were shown in taste, bitterness, and overall acceptability depending on the addition of oriental medicinal plant extracts but there were no significant differences in chocolate aroma and texture.