• Food Science and Industry
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• v.53 no.4
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• pp.366-373
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• 2020

Due to environmental changes such as diet and fine dust, the public has a growing interest in health. With the growing interest in health, consumption of health functional foods to prevent diseases has increased, and the health functional food market is also growing. However, most health functional foods rely on imported raw materials, and the development of health functional foods using domestic raw materials is urgently needed. Therefore, in this paper, provides information on functional raw materials for health functional foods that have been recognized by using domestic agricultural products in Rural Development Administration, and insists that R&D should be more active in order to increase more domestic raw materials in the health functional food market in the future.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.446-454
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• 2001

With the rapid expansion of the economy, consumers' interest in health has also grown and the consumption of health foods is also growing at a rapid rate. However, because of the lack of understanding and Information about health foods, there is growing discontentment societally and in relation to the consumers' individual health. This study was conducted to get consumers to use the health food soundly and provide useful information to consumer behavior researchers of health food by researching consumers' past consumption experience and recognition of health foods. 662 people over the age of 20 in the Seoul area were sampled for this study. Through the results of this study, it was revealed that 71.5% of the respondents said they consumed health foods in the past year. The people surveyed said they thought they were health on the whole(3.72) and were slightly concerned (3.30) with their health. Lastly. the results of the studying the recognition of health food, respondents believe that health foods help to maintenance of good health(3.63) recover from fatigue(3.59), prevent of disease(3.32). They also believe that it is not harmful to the body(2.85) but were concerned about additives(3.24) and side effects(3.24) The study also found consumers to think that health foods are expensive(4.03) but is not of the highest quality(2.84) and that the dosage is not exact(2.84). In addition. they believe the labeling to be accurate(2.89), the ads to be exaggerated(3.88). information about the products to be lacking(3.71) and finally refund or exchange to be difficult(3.85).

• Nutrition Research and Practice
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• v.6 no.5
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• pp.436-443
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• 2012

Previous Korean total diet studies (KTDSs) have estimated dietary exposure to toxic chemicals based on 110-120 representative foods selected from over 500 foods appeared in the Korea National Health & Nutrition Examination Surveys (KNHANES), which would result in a possible underestimation. In order to find measures for a closer-to-real estimate of dietary exposure to heavy metals, this study examined the feasibility of mapping foods to the representative foods in the KTDS by comparing estimates. In mapping, those foods not analyzed in the 2009 KTDS (443 out of 559 foods appeared in the 2007 KNHANES) were mapped to the 114 representative foods used in the 2009 KTDS based on the closeness in regards to biological systematics and morphological similarity. Dietary exposures to total mercury and lead were re-estimated using the content of total mercury and lead in 114 foods analyzed in the 2009 KTDS, food intake, and individual's own body weight for respondents in the 2007 KNHANES instead of mean body weight of Koreans used in the 2009 KTDS. The re-estimates of exposure with mapping were approximately 50% higher than the original estimates reported in the 2009 KTDS. In addition, mapping enabled the comparison of percentile distribution of the exposure among populations of different age groups. In conclusion, estimates via mapping resulted in a more comprehensive estimation of dietary exposure to heavy metals present in foods that Koreans consume.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.101-102
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• 2003

Use of functional foods for health promotion and disease prevention has increased over the years. The reasons for consuming functional foods are to decrease the risk of certain diseases and age-related changes along with enhancing physical performance. Unfortunately, some functional foods lack sufficient scientific evidences to support health effects at the present. (omitted)

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.193-200
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• 2000

This study examined the experience and intention of health food use regarding the different type of health foods among 201 middle-aged Korean men form urban areas. Based upon the results of a prestudy, health foods were classified into 4 groups including Chinese medicine(CM), toner foods(TF), vitamin or mineral supplements(VMS), and other manufactured heath food supplements(MHFS). compared with the4 case of health food experience, the similar proportion of the subjects were intended to use CM( 70%) and MHFS( 40%), yet the smaller proportion of them had the intention for TF(46%) and VMS(52%). Our subjects mainly obtained information on CM and TF from social networks, such as families, relatives, friends and neighbors and VMS and MHFS from mass media. Expected effects of health food consumption were different by the type of health food. The most positive expected effects were found in CM, followed by VMS. However, there was weak evidence for the positive effects of the TF and MHFS. Upon the consumption of health foods, our subject appeared to expect to their body energy to increased and body functions to be improved in general. Multivariate analyses indicated the importance of expected effects of health food consumption and aging symptoms as determinants of future health food use. Experience was rarely associated with intention in health food use. This study suggests that educated middle-aged Korean men may have a rational attitude toward health food use. Regarding different attitudes and behavior toward the different type of health foods, further research should consider the nature of each type of health foods. The limitations of this study are also discussed.

• Food Science and Industry
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• v.53 no.1
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.17-40
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• 2004

The purpose of this paper is to explore some aspects of functional foods and to give an prospective view of the foods. Recently the increasing rate of old ages is very rapid so that the functional foods is demanded as the treatment of cure and health foods for the old ages. Those are the foods which includes such elements as polyphenol, vitamin E & C, 𝛽-carotene, selenium, lycopene, lutein, isoflavon, capsaicin, DHA, lecithin, peptide, dietry fiber, alginic acid, lactic ferments, caffeine, kitin and kitosan, taurine, and phenylalanine. The total amounts of those foods are $ 112 billion in 2001, the American market marks $36.3 billion (32%) and Europe marks $32.6 billion (29%) and Japan marks $27.1 billion (24%), however, Korea marks $11 billion which equivalent to 1%. We are in need to develop the new foods for the antioxidant effect, anti-cancer, the prevention of cardio vascular disease, the control of intestine vacillius, control of diabetes, with those functional elements in order to secure the world market for the functional foods.

• Journal of Ginseng Research
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• v.29 no.4
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• pp.206-214
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• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.223-234
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• 2011

The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.758-771
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• 2012

This research contains awareness of antioxidant and intakes of antioxidant foods for the present evaluate college students in Seoul, 375 patients were investigated. The subjects, the woman college student more than male's responded, showed a uniform distribution in the allowance, grade and the most type of residence is living apart from their family. All male and female college students recognize a lot about health, but male college students had higher than female students interested in the health, on the other hand, female college students had higher than male college students for the health efforts for the promotion of a healthy. Awareness about the oxide and active oxygen is moderate level, but knowledge about active oxygen is low level, they responded that active oxygen was caused when received stress or do strenuous exercise. General Health Functional Foods recognized that the usual intake, but intake of antioxidant was when the activity was caused by active oxygen. They recognized that the antioxidant effect is anti-aging and vitamin, wine and tea, were perceived as antioxidant foods, are popularly known. Usually, people was initially recognized through the internet in university or high school, they desire to obtain information was high but the effort to gain understanding and knowledge about antioxidant are relatively low. The result of comparing the difference of natural antioxidant foods and antioxidant healthy functional foods, recognizes of effects and absorption rate are similar, but recognizes that natural food intake is better recognition in the economics and health functional food is better recognition in the easy intake and nature foods was more preferred than functional foods because of nature friendly. Trying to intake of antioxidant foods is low, but people is expected anti-aging and fatigue recovery through the intake of antioxidant food. People think that intake is irrelevant to the season, but summer is higher than other seasons. Showed that efficacy perceptions about health supplements are higher, but efficacy perceptions about antioxidant health supplements when ingested are at a moderate level, which is lower, due to low antioxidant for understanding. Antioxidant functional health food intake will be affected the gifts or the people around them and purchase is also more influenced by surround people than themselves. So showed that most college students prefer natural antioxidant foods than antioxidant health supplements, in case of ingested antioxidant health supplements also showed that it was consumed by surround people than personal will.