• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.59-69
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• 1994

The purpose of this study was to examine the food labelling system and its regulations based on Food Hygine Law in Korea and to compare them with those of USA and JAPAN. This study was carried out to suggest desirable direction for improvement of food labelling system in Korea by reviewing literatures and regulations related to the subject of this study. The results are as follows: 1. The indication of shelf-life in Korean lavelling system appeared ineffective from the point of view of consumer protection and resource preservation compared with dual system of indicating shelf-life in USA and Japan. 2. The standard of labelling general food in Korea does not give sufficient nutritive information to the consumers, compared with that in USA and Japan. 3. Only five ingredients including additives are to be listed on the food label in Korea whereas all the ingredients and additives are in the USA and Japan. 4. The way of Listing food additives on food label is neither specifically required nor standardized in Korea and, food additives are classified into only 7 groups in Korea while 18 in the USA. Based on the above results of literature review, the followings are suggested to improve food labelling system in Korea. 1. Indication of shelf-life should have dual system, in which perishable food should not be permitted to be sold after its shelf-life while the processed food or dried food to be preserved for a long time should be indicated with more or less flexible term about shelf-life. 2. Standard of labelling general food should include calorie, fat, protein, and the content of major vitamins and minerals. 3. All ingredients and their contents, including food additives should be listed on the food labels. 4. The standard of indication of food additives in Korea should include the name, usage and content of all additives used in foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.289-296
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• 1983

In order to verify any relationship between phosphorus content and buffer action vs. palatability of a foodstuff the present investigation was conducted on 28 items of foodstuff of both plant and animal and the followings are succinct report. In general, Foodstuffs of animal origin contained more phosphorus than those of plant origin. Foodstuffs with more phosphorus content were tended to have more buffer action. The palatability seems to be related with the capacity of buffer action.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.33-40
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• 2014

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.158-158
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• 2017

The purpose of this study was to identify the candidate genes involved in selenium content in brown rice. Rice (Oryza sativa L.) was important crop including diverse functional substance such as carbohydrate, protein, lysine and tocopherol, mineral. Especially, selenium as nutritionally important minerals, it was known to activate the immune system, antioxidant effect and inhibition of carcinogenesis. Also recommended daily requirements of the United States and the United Kingdom were 55 to 90 ug for selenium. Therefore, selenium content in brown rice of core-set were analyzed by using ICP-MS (Inductively Coupled Plasma Mass Spectrometer) and GWAS (Genome Wide Association Study) was conducted to search for candidate genes in this study. The new natural variants identified through haplotyping analysis would be useful to develop new rice varieties with improved storage ability of the valuable mineral through the future molecular breeding.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.428-433
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• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.272-283
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• 2022

BACKGROUND/OBJECTIVES: Most child and adolescent food literacy measurement tools focus on nutrition and food safety. However, the importance of aspects related to the food system such as food distribution and food waste and their effects on environmental sustainability is growing. We therefore developed and validated a two-dimensional tool for children (8-12 years old) and adolescents (13-18 years old) that can comprehensively measure food literacy. The association of food literacy with diet quality and self-reported health was assessed. SUBJECTS/METHODS: First, we developed a food literacy conceptual framework that contains food system and literacy dimensions through a literature review, focus group interviews, and expert review. After a face validity study, we conducted the main survey (n = 200) to validate the questionnaire. Construct validity and reliability were assessed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and Cronbach's alpha. RESULTS: As a result of the Delphi study, content validity was confirmed for the remaining 30 items after two items were excluded (content validity ratio = 0.86). Eleven items were excluded from the EFA results, while the CFA results indicated appropriate fit indices for the proposed model (comparative fit index = 0.904, root mean square error of approximation = 0.068). The final food literacy questionnaire consisted of 19 questions and comprised 5 factors: production, distribution, selection, preparation and cooking, and intake. Food literacy was positively associated with diet quality, as assessed by the Nutrition Quotient score, in both children and adolescents and with self-reported health in adolescents.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.385-393
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• 2014

Purpose: The aim of this study is to examine the effects of egg consumption and suggest proper guidelines for consumption of eggs by determining the relationship between eggs and cholesterol. Methods: Literature review was conducted on the relationship between nutritional, functional properties of eggs and serum cholesterol, as well as cardiovascular disease. Results: Eggs, which are a good protein food with complete amino acid composition, contain vitamin A, riboflavin, vitamin $B1_2$, folic acid, vitamin D, vitamin E, vitamin K, calcium, iron, choline, selenium, ${\beta}$-carotene, lutein, zeaxanthin, etc. However the egg yolk has a high cholesterol content, which is associated with chronic diseases, including heart disease and hypertension. As a result, its intake is subject to regulation. Outbreak of heart disease by yolk intake can show different results depending on the characteristics of the subjects, amount of egg intake, and the implications of other foods eaten. It is difficult to determine whether eggs are beneficial, as they are the main supplying source for other major nutritive elements as well. Several research studies insist that when cholesterol intake increases by 100 mg, the level of serum cholesterol increases by 2.2~4.5 mg/dL and when serum cholesterol increases by 1%, the risk of heart disease increases by 2%. This indicates that a large intake of eggs can increase the risk of heart disease. Although the cholesterol of egg yolk and serum cholesterol are correlated, it is insufficient to conclude that only cholesterol and not other components are related to heart disease. In fact, other components in egg such as various unsaturated fatty acids and phospholipids could be related as well. Rather than concluding egg as a 'good' or 'bad' food according to its cholesterol content, it is important to define egg as a part of dietary patterns. Conclusion: Generalizing an indiscriminate and uniform amount of egg intake for all seems inadequate. However, patients with diabetes or heart disease should pay particular attention to the amount of egg intake. As for the norm, eating egg with vegetables as a substitute for other animal products seems beneficial.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.127-142
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• 2020

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attache dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter ('preliminary table' or 'hors d'œuvre') before the main table and that it was served before the main dish.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.296-300
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• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.