• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.710-718
• /
• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Journal of Digital Convergence
• /
• v.20 no.2
• /
• pp.175-184
• /
• 2022

This study investigates the impact of COVID-19 anxiety on dietary lifestyle and the effect of different dietary lifestyle on the intention to use drone food delivery services. A questionnaire survey was conducted among 356 Chinese consumers aware of drone food delivery services. Results show that First, COVID-19 anxiety significantly impacted dietary lifestyle, including health pursuit, safety pursuit, and convenience pursuit. Second, the dietary lifestyle of health pursuit, fashion pursuit, and convenience pursuit positively affected service perceptions, including perceived safety and perceived rapidity, perceived compatibility. The dietary lifestyle of taste pursuit positively associated with safety of drone food delivery service, while the dietary lifestyle of safety pursuit positively related to safety and rapidity of drone food delivery services. Third, the perceptions related to security, rapidity, and compatibility of drone food delivery services enhanced service usage intention. Results show that COVID-19 anxiety was positively associated with dietary lifestyle, influencing consumer attitudes toward drone food delivery services.

• Culinary science and hospitality research
• /
• v.11 no.4 s.27
• /
• pp.46-58
• /
• 2005

To find what has an effect on eating habits of 5th year elementary school students, areas and food services are researched. This research is classified into general items, nutrition knowledge, and eating habits of the subjects. Nutrition knowledge is different in each area, scoring 7.09 out of 10. Food Service has an effect on eating habits, scoring 4.69 out of 10. This result shows that the role of parents greatly influences eating habits of elementary school students, not areas and food services, and that food service affects improvement of physical condition and prevention of unbalanced diet. Therefore, education at home and school is required.

• Journal of Families and Better Life
• /
• v.11 no.1
• /
• pp.22-34
• /
• 1993

The purposes of this study are as follows: 1) To estimate the amounts of differences in service expenditures resulting from the effects of mother's marital and employment status. 2) To find out the relationship of socio-economic variables to expenditures for time-saving durables and services Data were taken from the 1988-1989 Consumer Expenditure Survey. The sample consisted of 2,216 families with 334 single-mother families and 1,792 married-mother families. Tobit regres-sion analyses were used to test of variables related to expenditures for (a) food away from home. (b) clothing care (c) child care (d) domestic services and (e) total services. The results of this study were as follows; 1) The percentage difference from non-employed married-mother families was higher for employed single-mother families than for other types of families indicating the positive effect on expenditures on market substitutes of mother's marital and employment status. 2) The father's wage rate was associated only with expenditures for domestic services. A positive relationship was found between family nonlabor income and domestic services Total family income was positively associated with expenditues for all dependent variables. There was a negative relationship between expenditures for child care and age of mother squared. Mother's education was associated with expenditures in all categories. Families of nonwhite spent less on time-saving durables. food away from home, and total services and spent more on apparel services than families of white mothers. The presence of young child was positively related to total services and child care services and negatively related to food away from home.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.3
• /
• pp.355-366
• /
• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.6
• /
• pp.543-549
• /
• 2016

The objective of this study was to investigate quality properties of 'Cheonghyang' wine using different commercial yeast strains. Soluble solid content, pH level and total acidity of 'Cheonghyang' grape were $20^{\circ}Bx$, pH 3.5 and 0.66%, respectively. Total acidity ranged from 0.91~1.06% in the middle stage of fermentation and decreased to 0.77~0.82% when alcoholic fermentation finished. Alcohol content in wines ranged from 12.5% to 12.9% showing no significant difference in yeast strains. Wine fermented with Red Fruit had high volatile acid content (189.0 mg/L) whereas wine fermented with Fermivin indicated low volatile acid content (77.7 mg/L). Wines made with Montrachet, Fermivin and Aroma White had low brightness (L-value) compared to others. Results from sensory evaluation demonstrated that commercial wine yeasts, Montrachet and Fermivin, can be applied to improve sensory properties of 'Cheonghyang' wine such as aroma, acidity and transperency. On the other hand, preferences of wine fermented with EC-1118 strain containing lots of tannins and total polyphenols were significantly reduced.

• The Korean Journal of Food And Nutrition
• /
• v.37 no.1
• /
• pp.40-47
• /
• 2024

Gastrodia elata has been used in traditional Chinese medicine for treating headaches, dizziness, and convulsive illness for centuries. G. elata has traditionally been processed by steaming or blanching to increase the content and quality of its main ingredients. This study aimed to identify changes in physicochemical properties and active ingredients of G. elata depending on the steaming time. Data of this study could be used to develop traditional medicine and health foods. No steaming was used as a control. Steaming time was 5, 10, 20, 30, 60, or 120 min. The drying yield according to the steaming time ranged from 20.2% to 22.9%, with the lowest drying yield at 120 min. As the steaming time increased, gastrodin content increased more than that in fresh G. elatadue to inhibition of β-glucosidase enzyme activity, 4-hydroxybenzyl alcohol condensation, and parishin decomposition. Steamed G. elatadid not show higher total polyphenols, total flavonoids, or ABTS radical scavenging activities than fresh G. elata even with an increase of steaming time. The steaming time to improve the quality of G. elata may varied depending on the size of G. elata. Thus, it is important to set the steaming time taking these characteristics into consideration.

• Journal of Information Technology Services
• /
• v.18 no.5
• /
• pp.119-132
• /
• 2019

This study aims to analyze how specific features of a mobile platform such as economic feasibility, interactivity, safety, and design are correlated with perceived ease of use and customer satisfaction, targeting those who purchase delivery food on a mobile platform dedicated to delivery services. A survey was conducted on customers who had bought delivery food on a mobile platform and the data collection was conducted from August 19, 2019 to September 18, 2019, using 300 mobile platform service users. A total of 300 copies were retrieved. 249 valid samples of 300 copies were analyzed with SPSS 23.0 and AMOS 23, and In addition, programs including SPSS and AMOS were used for the analysis of frequency, confirmatory factor, reliability and validity, correlation and structural equation model. Major findings of such analysis are as follows. First, design characteristic of a mobil platform had relevant impacts on perceived ease of use. However, economic feasibility, interactivity, and safety did not significantly affect perceived ease of use. Second, perceived ease of use had a significantly influenced on the extent of customer satisfaction. Hence, from practical and academical point of views based on the results of this analysis, this study is expected to provide directions and some practical and useful implications for a mobile platform for food delivery services.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.756-770
• /
• 2011

This study was conducted on 419 middle school students (214 boys, 205 girls) in order to examine the general aspects, dietary habits, and performance of the school food services available to them in the Chungnam area. The mean age of the subjects was 15.1 years. The average heights and weights were 164.5 cm and 55.6 kg for boys and 158.9 cm and 49.4 kg for girls, respectively. The influence of parents was found to have a significant effect on the students' nutritional knowledge. Exactly 45.1% of subjects said that they needed time for nutritional education, and 54.2% of subjects answered that they have not received any nutritional education. The amount of spending money and expenditures for snacks per month were positively correlated with family income. Breakfast was skipped more than once per week in more than half of all students. Exactly 40.5% of subjects were satisfied with their schools' food services. As food services are more likely to correct unbalanced diets and provide an incentive for change towards better dietary habits, school food services can play a role in correcting unbalanced dietary behaviors.

• Food Science and Industry
• /
• v.54 no.2
• /
• pp.62-72
• /
• 2021

It is necessary to improve the self-management ability of Hazard Analysis Critical Control Point (HACCP) certified companies and intensive management for companies with insufficient management. In addition, the efficiency and convenience of HACCP operation should be improved by expanding and distributing smart HACCP. In this way, it is the direction that HACCP in Korea should go forward to continuously discover and expand the field of application with the improving and smartening the HACCP system.