• 한국식생활문화학회지
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• 제38권3호
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• pp.163-175
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• 2023

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2003년도 정기총회 및 54차 학술발표회:건강기능식품의 유효성평가
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• pp.74-77
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• 2003

A new health paradigm may be evolving that would place emphasis on the positive aspects of diet, identifying components that are physiologically active and that contribute to the prevention of disease onset. It has been increasingly difficult to evaluate the impact of new bioactive materials and food products on the well being of society. Thus, testing systems for both health function and toxicity have become very elaborate, complex, and interrelated, making their interpretation difficult and open to controversy. To select the proper starting materials, to screen the appropriate health functionality and to determine the efficacy of product, a reliable, reproducible, sensitive and predictive assay is required. Particularly, in uitro assay is the first stage in preclinical test on physiologically active materials and have many advantages in terms of time, cost and convenience. However, several factors as well as some limitations should be considered in this assay system. This presentation, therefore, will address the use of in uitro assays for evaluating physiological functionality of foods coupled with general consideration.

• 한국식품조리과학회지
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• 제5권2호
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.

• Journal of Nutrition and Health
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• 제33권7호
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• pp.763-773
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• 2000

On the basis of the concept retained in nutition label(NL) the consumer's perception use and demand on NL nutrition knowledge(NH) purchase of nutrient controlled food and dietary modification for health were examined. The subjects were 1203 house wives mainly in the age of 30-40 and self administered questionnaire was employed. The results were as follows. Subjects' demand on nutrition information was greater while the availablity and usefulness of NL was unsatisfactory. The purchase frequencies of nutrient controlled foods were higher compared to NL reading. The use comprehenison reliability of nutrition information were better in high NK group compared to low NK group except the reliability on health claims. The required nutrients for content information were in the order of calorie Ca cholesterol Fe protein and total fat. The demand for nutrient content information was carrelated with intention of subjects' dietary modification but not the use of NL. These results indicate that NL be a good source of nutrition information and the consumers' demand for NL was based on their dietary purpose though the use of NL was unconfirmed.

• 한국식생활문화학회지
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• 제11권4호
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• pp.487-495
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• 1996

건강식품 및 원료의 유효성분 및 위해요소 조사분석에 관한 연구의 기초조사로 건강식품에 대한 소비자의 의식조사를 실시하였다. 건강식품에 관한 이용실태 조사와 건강식품에 대한 객관적 지식정도 조사로 구성된 설문지를 이용하여 서울, 경기 지역에 거주하는 방문 및 협조가 가능한 20세 이상의 일반 소비자 1000명을 대상으로 1995년 10월부터 96년 2월에 걸쳐 직접 방문하고 설문지를 배부하여 설명한 후 조사대상자가 직접 기입하게 하는 방법으로 조사하였다. 882부를 회수(회수율 88%)하였으나 이중 불완전한 응답 23부를 제외한 859부(유효회수율 86%)를 SAS프로그램을 이용하여 통계처리하였다. 조사대상자의 사회경제적 여건에 대하여는 단순빈도와 백분율을 구하였고 교차표를 이용하여 결혼 여부, 월수입, 교육정도 등의 사회 경제적 여건과의 통계적 연관성을 파악하였다. 건강식품에 관한 이용실태 조사결과로는 응답자의 58.8%가 건강식품을 사용한 경험이 있었으며 68.2%는 건강식품의 효능을 믿는다고 응답하고 있어 건강식품에 대한 관심도가 매우 큰 것으로 나타났다. 건강식품에 대한 가장 큰 기대효과는 전체적 건강유지에 도움을 주는 것(59.8%)이라고 응답하였으며 가장 큰 부정적 견해로는 과대선전(52.1%)이라고 응답하였다. 건강식품에 대한 정보 선택 경로로는 주로 친지의 권유나 소개(30.6%)로 이용하고 있었으며 우리나라 식품법에서 건강보조식품의 등록관리사실은 63.7%가 모르고 있다고 응답하여 응답자의 과반수 이상이 건강식품의 행정적 관리사실에 무지한 것으로 나타났다. 건강식품의 등록관리 사실을 알고 있는 건강식품의 종류로는 로얄제리(22.7%), 스쿠알렌(16.0%), 정제어유(15.1%), 유산균(10.6%), 알로에(8.8%)순으로 나타났다. 건강식품과 약품(또는 한약)과의 차별인식 조사결과에서는 응답자의 84.2%가 건강식품과 한약이 다르다고 생각하면서도 가장 잘 알고있는 건강식품의 종류와 약품(또는 한약)의 종류를 묻는 두 문항에 모두 인삼(22.7%, 41.7%)을 가장 많이 응답하여 전체적으로 건강식품과 약품의 구별을 제대로 하지 못하는 것으로 나타나 이를 위한 계몽과 교육이 시급함을 알 수 있었다.

• Journal of Nutrition and Health
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• 제43권3호
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• pp.294-303
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• 2010

Various types of health functional foods (HFF) are popularly used among middle-aged. We surveyed 946 middle-aged in Korea for HFF use and significant variables for their HFF use including demographic characteristics, health related variables and nutritional beliefs. The use prevalence of HFF was 58.9%, and among all types of HFF, red ginseng products were taken most frequently, followed by nutritional supplements, ginseng products > mushroom products. HFF was taken more frequently in subjects from high monthly family income (p < .001), and in those from families with a high socioeconomic status (p < .001) in comparison to each corresponding group. Mean age of users was higher than nonusers (p < .001). Self concern about health (p < .001) and usage ratio of HFF by family (p < .001) were higher in users than in nonusers of HFF. Total dietary assessment score was not different in two groups, and users had a more positive view concerning the potential health benefit of HFF than nonusers (p < .001). Most users of HFF took HFF when they were healthy (52.8%) and experienced a little effect through the HFF use (51.2%). Most users of HFF obtained the information on HFF through family and relatives (30.5%) and most of them purchased HFF at pharmacy or oriental medicine clinics (44.5%). HFF users preferred multivitamin and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread use of HFF and inappropriate usage of HFF among subjects, the proper use of these products for the contribution to their optimal nutrition and overall health is a subject that should be formed through practical nutrition education considering the various variables affecting their HFF use.

• Journal of Preventive Medicine and Public Health
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• 제19권2호
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• pp.307-313
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• 1986

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

• Bulletin of the Korean Chemical Society
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• 제34권4호
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• pp.1131-1136
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• 2013

Parabens, the esters of p-hydroxybenzoic acid, have been widely used as antimicrobial preservatives in cosmetic products, drugs, and processed foods and beverages. However, some parabens have been shown to have weak estrogenic effects through in vivo and in vitro studies. Because such widespread use has raised concerns about the potential human health risks associated with exposure to parabens, we developed a simultaneous analytical method to quantify 4 parabens (methyl, ethyl, propyl, and butyl) in human urine, by using solid-phase extraction and high-performance liquid chromatography coupled with triple quadrupole mass spectrometry. This method showed good specificity, linearity ($R^2$ > 0.999), accuracy (92.2-112.4%), precision (0.9-9.6%, CV), and recovery (95.7-102.0%). The LOQs for the 4 parabens were 1.0, 0.5, 0.2, and 0.5 ng/mL, respectively. This method could be used for quick and accurate analysis of a large number of human samples in epidemiological studies to assess the prevalence of human exposure to parabens.

• 식품산업과 영양
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• 제9권1호
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• pp.15-22
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• 2004

Foods contain various biologically functional components which contribute to our health. As shown in Table 1, bioregulatory function of food components are classified into five categories. In the enhancement of biodefense system, dietary fibers (DF), unsaturated fatty acids (UFA), antioxidants are effective. These components are also, effective in other categories. This means that food components are multifunctional. To maintain our health, effective use of multi-functional activity of food components is essential. (omitted)

• 급식외식위생학회지
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• 제3권1호
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• pp.19-27
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• 2022

The use of cultured meat, also known as in vitro meat, is claimed to be a way of meeting the growing demand for meat worldwide in a safe and disease-free manner, without sacrificing animal and lowering greenhouse gas emissions. However, its economic feasibility is limited by its cost, scale-up complexity, public neophobia and technophobia, and an imperfect knowledge of its impacts on human health. Cultured meat, which is obtained from stem cells using tissue engineering techniques, has been described as a potential alternative to the current meat production systems, which have extensive negative effects. To ensure that a food product is safe for human consumption, it is important to consider all aspects of its life cycle. In this context, the current review analyzes the major elements of the cultured meat life cycle, including the incorrect use of chemicals, such as pesticides or antibiotics, as well as improper processing and storage methods that determine the food safety of cultured meat. The purpose of this review is to determine food safety, health issues, and the potential risks associated with cultured meat production.