• 한국생활과학회지
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• 제20권1호
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• pp.183-194
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• 2011

The main objective of this research was to investigate the Korean food (Hansik) Curriculum of Culinary Art & Science related department of mainly four-year universities in Korea. To accomplish this study, we performed an analysis regarding curriculum data from the homepage of nine universities. The method of this research was conducted by content analysis. The classification according to content analysis was conducted to 1) current status regarding Korean Food related curriculum, 2) a study on the Korean food related theoretical curriculum, and 3) a study on the Korean food related practical curriculum. As a result of this study, the most common opened curriculum was 'a study on the Korean food related practical curriculum'. The largest curriculum among 'a study on the Korean food related practical curriculum' was the Korean cooking skill of basic and intermediate. The following curriculum was the Korean traditional and royal cuisine related curriculum. These two curriculum were found based on data of Culinary related departments of mainly four-year universities in Korea. To summarize these results, in the cases of the general culinary-related departments, Korean food-related classes will need expansion. In addition to Korean food-related departments, increasing the opening of classes to learn regarding Korean foods will be needed.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.247-253
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• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.

• 한국식생활문화학회지
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• 제11권4호
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• pp.517-525
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• 1996

The purpose of this study was to evaluate the important changes and the trends in Korean newspaper articles related to 1) food habits and food consumption patterns 2) nutrition, health and diseases 3) food safety and policy. The method used in this study was content analysis of the articles pressed in Donga ilbo and Choseun ilbo from January 1960 to June 1996. Among the total 1814 articles, those on nutrition, health and disease were 922 (50.8%), food safety and policy were 490 (27%) and food habits and consumption patterns were 402 (22.2%). The articles related to food habits and consumption patterns dealt with four contents, food habits reformation, changes in food consumption patterns, nutritional status and food habits. The frequencies of food habits content were highest (51.1%) and especially increased in 1980's and 1990's as the concerns on health and pursuit of convenience were increased. Most of contents related to food habits were health and longevity diet (44%) and eating out (27.5%). The percentile of food habits reformation, the changes in food consumption patterns and nutritional status were 20.1%, 18.4% and 10.0%, respectively. The contents of food habits reformation were most interested in 1960's when food shortage and poverty prevailed. Nowadays, the major subjects of food habits reformation were changed to the problem of wastage and the use of our agricultural foods. The frequencies of change in food consumption patterns were gradually increased from 1960's (7 item) to June 1996 (34 items). And the most of contents related to nutritional status were focused on suffering from food shortage especially in 1960's.

• Nutrition Research and Practice
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• 제7권1호
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• Journal of Community Nutrition
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• 제5권3호
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• pp.178-185
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• 2003

Content analysis of food advertisements was undertaken to investigate the nature of the messages related to health, nutrition or consumer-promotion in 2001 women's magazines. Advertisements on baby foods were collected from three women's magazines and the final samples obtained were 42 different copies of advertisements. All the messages in each sample were counted and calculated for their frequency (％). Messages were categorized into four areas (health, nutrition, non-nutrition, consumer promotion), and each area was classified into more detailed categories. Results showed that all the messages in 42 samples and average messages per advertisement were 1288 and 30.7, respectively. The most common type of promotional messages was health related (e.g., appeal to enhanced immune function and disease prevention and brain development), followed by consumer related, nutrition and non-nutrition messages in order. Messages about high quality and all natural ingredients were more emphasized in the consumer related category. Messages on fats (DHA, lecithin and arachidonic acid), proteins (neucleotides, taurine) and mineral (calcium, iron) were most frequently found in nutrition category. Amongst the three kinds of baby foods, formula ads had the most numerous messages related to health and nutrition. There were more consumer related messages in the ads of weaning foods, and more promotional messages about no addition of antiseptic, artificial additives, and food colors in the ads for older infant foods. Messages violating regulation (e.g., exaggerated or inaccurate or non-scientific messages) were frequently found in the advertisements of three kinds of baby foods. In conclusion, tighter supervision of food advertisements and nutrition education is required to protect the consumers from misleading advertisements.

• 한국식품영양과학회지
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• 제14권2호
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• pp.157-163
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• 1985

Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose content of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and ${\beta}-galactosidase$ activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of ${\beta}-galactosidase$ were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.

• 한국식품과학회지
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• 제17권3호
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• pp.223-226
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• 1985

동죽은 자숙하여 천일건조시료, 열풍건조시료로 만들어서 일반성분과 정미성분으로 알려져 있는 핵산관련물질, 유리아미노산, glycogen의 함량의 변화를 비교하였다. 일반성분은 가공전후에서 큰 차이가 없었으나 회분함량은 가공후 21.5%가 증가하였다. 핵산관련 물질은 생시료에는 ATP, ADP, IMP 및 Hypoxanthine이 많았으나 건조시료에서는 ATP는 상당량(78%)줄었고 다른 핵산관련물질도 모두 줄어들었다. 유리아미노산은 glycine, alanine 및 arginine이 전체 유리아미노산의 85%를 차지하고 있었으며 건조후 유리아미노산은 전체적으로 생시료의 60%정도를 함유하고 있었다. 동죽자건품의 중요한 정미성분은 glycine, alanine, arginine과 같은 유리아미노산 및 ATP 분해생성물이라고 추정할 수 있다.

• 한국식품영양학회지
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• 제24권4호
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Journal of Nutrition and Health
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• 제42권4호
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• pp.374-385
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• 2009

This study aims to develop an index of food security in order to assess food security status in Korea and to evaluate reliability and validity of the index. The index of food security was developed based on the US Household Food Security Survey Module (US-HFSS). After the US-HFSS was translated and back-translated, it was evaluated and modified by a focus interview for experts. The developed Korean Household Food Security Survey Module (K-HFSS) was tested by cognitive interviews and a pretest for general community population to assess its application for Korean population. For the reliability and validity of K-HFSS, the survey was conducted with 300 adults aged 40 years or more living in a rural community and 212 infants and toddlers living in an urban community. The reliability was assessed by Cronbach' alpha and the validity was evaluated by content validity, construct validity, and criterion-related validity. The questionnaire items of K-HFSS were partly modified, accounting for Korean social and cultural backgrounds and adapted by general community population. The reliability was relatively high, showing Cronbach' alpha coefficients ranged from 0.80 (for adults) to 0.87 (for infants and toddlers). The content and construct validities were all acceptable. The result of criterion-related validity showed that food security status was significantly related to the household income level. In conclusion, the K-HFSS would be used as a reliable and valid instrument to assess food security status in parts of the Korean population.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.