• The Korean Journal of Food & Health Convergence
• /
• v.9 no.2
• /
• pp.7-18
• /
• 2023

Through these research results, I would like to present some implications for promoting and revitalizing local food sales in Daejeon and establishing a local food system. First, in terms of local food direct stores, when establishing a local food store, location conditions should be considered. If the location cannot be changed, the quality of agricultural products should be improved to improve consumer satisfaction and purchase intention so that consumers can directly feel the value of the product. Second, efforts at the local government level are needed to improve the stability of local food. There are still many consumers who are not properly aware of local food. It is necessary to improve consumers' interest in the value of local food by providing education including social and environmental information on the production and distribution process of local food. Third, policy efforts on local food are needed. It is necessary to introduce and reorganize the local food certification system to emphasize the stability of local food to consumers and form trust. Finally, for the continuous development of local food, research on the satisfaction and purchase intention of local food consumers must be continuously conducted.

• Proceedings of the Microbiological Society of Korea Conference
• /
• 2008.05a
• /
• pp.101-102
• /
• 2008

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.7-7
• /
• 2022

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.42 no.6
• /
• pp.537-544
• /
• 2009

This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin I converting enzyme (ACE) inhibitory activity of all enzymatic hydrolysates improved compared to those of control (undigested extracts), which were the highest in hydrolysates incubated with Protamex 1.5 MG for 4 hrs (P4-treated hydrolysates) and 2 hrs (P2-treated hydrolysates), respectively. However, antioxidant activities of all enzymatic hydrolysates showed less than 29%. According to the trichloroacetic acid soluble-N, volatile component intensity and sensory evaluation, when compared to control, taste of P4-treated hydrolysates improved, while its fish odor strongly smelt. Therefore, for efficient use of P4-hydrolysates, the fish odor should be improved by Maillard reaction of extracts or pre-treatment of salmon frame.

• Journal of Nutrition and Health
• /
• v.36 no.10
• /
• pp.1071-1082
• /
• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.3
• /
• pp.369-378
• /
• 2011

The effect of a homolactic inoculant containing a blend of Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus faecium or, the anionic surfactant, sodium dodecyl sulphate (SDS), alone or in combination on fermentation characteristics, aerobic stability and in situ DM, OM and NDF degradability of barley silage was investigated. Barley (Hordeum vulgare, L.) was harvested (45% DM), chopped and treated with water at 24 ml/kg forage (Control), inoculant at $1.09{\times}10^5$ cfu/g forage (I), SDS at 0.125% (wt/wt) of forage (S) or with the inoculant ($1.09{\times}10^5$ cfu/g) plus SDS (0.125% wt/wt; I+S). The treated forages were ensiled in triplicate mini silos and opened for chemical and microbiological analyses on d 1, 2, 3, 7, 14, 42 and 77. Silage samples from d 77 were opened and aerobically exposed for 7 d. The in situ rumen degradability characteristics of silage DM, OM and NDF were also determined. The terminal concentration of NDF in S and I+S was lower (p<0.001) than in other treatments. Lactate concentration was higher (p<0.001) and the rate and extent of pH decline were greater (p<0.001) in I and I+S than S and Control silages. A homolactic pathway of fermentation in I and I+S was evidenced by reduced (p<0.001) water-soluble carbohydrates concentration, higher lactate (p<0.01), lower acetate (p<0.01) and lower pH values (p<0.001) than in S and Control silages. All silages remained stable over 7 d of exposure to air as indicated by lower temperatures and moulds, and by non-detectable yeast populations. The treated silages had lower DM and OM degradability than in the Control but NDF degradation characteristics of I+S were improved compared to other treatments. It is concluded that the inoculant alone improved the fermentation characteristics whereas the combination of the inoculant with SDS improved both fermentation and NDF degradability of barley silage.

• Nutrition Research and Practice
• /
• v.17 no.2
• /
• pp.192-205
• /
• 2023

BACKGROUND/OBJECTIVES: It is known that the renin-angiotensin system (RAS) in the brain could regulate cognitive functions as well as blood pressure. Inhibition of RAS for the improvement of cognitive function may be a new strategy, but studies so far have mostly reported on the effects of RAS inhibition by drugs, and there is no research on cognitive improvement through RAS inhibition of food ingredients. Therefore, this study investigated the effect of curcumin on blood pressure and cognitive function and its related mechanism in spontaneously hypertensive rat/Izm (SHR/Izm). MATERIALS/METHODS: Six-week-old SHR/Izm rats were divided into 5 groups: control group (CON), scopolamine group (SCO, drug for inducing cognitive deficits), positive control (SCO and tacrine [TAC]), curcumin 100 group (CUR100, SCO + Cur 100 mg/kg), and curcumin 200 group (CUR200, SCO + Cur 200 mg/kg). Changes in blood pressure, RAS, cholinergic system, and cognitive function were compared before and after cognitive impairment. RESULTS: The SCO group showed increased blood pressure and significantly reduced cognitive function based on the y-maze and passive avoidance test. Curcumin treatments significantly improved blood pressure and cognitive function compared with the SCO group. In both the CUR100 and CUR200 groups, the mRNA expressions of angiotensin-converting enzyme (ACE) and angiotensin II receptor type1 (AT1), as well as the concentrations of angiotensin II (Ang II) in brain tissue were significantly decreased. The mRNA expression of the muscarinic acetylcholine receptors (mAChRs) and acetylcholine (ACh) content was significantly increased, compared with the SCO group. CONCLUSIONS: The administration of curcumin improved blood pressure and cognitive function in SCO-induced hypertensive mice, indicating that the cholinergic system was improved by suppressing RAS and AT1 receptor expression and increasing the mAChR expression.

• Quality Improvement in Health Care
• /
• v.7 no.2
• /
• pp.244-261
• /
• 2000

Background : In order to cope with changes in the management environment at hospitals, increased interests are drawn in patient foodservice system on Continuous Quality Improvement Activity as the method of approaching a quality food service and effective management. Thus, as a part of this activity, this study was conducted to evaluate job flow improvement that was already performed and the results of that process at the dietetic department of a university hospital, focusing on improving management. Method : On February 15 of 1998. the dietetic department formed a job flow-improvement to decide on the priority of job flow improvement, and prepared specific action strategies and schedule of the priority: after a 5 month process period, job improvement achieved on June 15. 1998. Also, economic achievement of the task was evaluated through labor productivity analysis and cost-benefit analysis. Results : The patient food service system which was managed decentralized at the present hospital was centralized, some steps of the food service process were integrated, and quality of patient food was improved. Also, as a solution of the problems expected when conducting job flow improvement was made on food service equipments and utensils. The result of evaluating the job flow improvement that labor productivity improved by 18.2% compared to before the improvement and the result of the analysis of cost-benefit showed that Benefit-Cost (B/C) ratio was 2.22. showing financial merit on the investment. Conclusions : Continuous Quality Improvement Activity needs to be initiated and conducted in the future in various areas of hospital foodservice system in order to actively adopt to ever changing hospital management environment. In order to achieve this goal, many researches and more efforts need to be put in by people in charge of hospital food service management, and interests and support are needed from hospital policy makers.

• Journal of Nutrition and Health
• /
• v.43 no.1
• /
• pp.34-45
• /
• 2010

The purpose of this study was to evaluate the effects of routine haecho bibimbab (boiled rice with assorted seaweed mixtures) consumption on the bowel habits in humans. Forty free-living adults (female 38, male 2) participated in this study (mean age $41.2\;{\pm}\;7.5$). After a baseline survey on general characteristics, life style and dietary habits, the participants were asked to consume haecho bibimbab during two-week period for lunch. Habitual bowel movements were checked out every day by a questionnaire and nutrient intake was estimated by a 24-hour recalls before and after the study. After 2 weeks of clinical trial, the bowel habits had improved. Haecho bibimbab increased the number of bowel movements, changed hard stools into softer ones. It also lessen the sense of incomplete evacuation, and abdominal pain during defecation, increased water intake (p < 0.001) and improved gastrointestinal problem. The participants believed that haecho bibimbab was effective in improving their constipation symptoms and bowel habits (p < 0.01). Routine haecho bibimbab consumption tended to increase especially vitamin A, E and folate intake (p < 0.01). The present findings suggest that routine seaweed-based lunch meal (haecho bibimbab) consumption may improve bowel habits without side effects.

• Korean Journal of Community Nutrition
• /
• v.9 no.5
• /
• pp.578-588
• /
• 2004

The present study was conducted to investigate the effect of nutrition education program on nutrition knowledge, eating behaviors, food habit, nutrient intakes in obese children and their parents who live in Gumi city. The subjects were 16 obese boys, 20 obese girls with obesity index over 130% and 36 of their parents. The nutrition education for the subjects was carried out by the professional personnel such as doctors, professors, and dietitians. The children were provided with well-balanced lunch meals and had 40 min-lectures on the reasonable weight management, 40 min-games and also had regular exercises (stretching, swimming) for 90 mins everyday during 2 weeks of the program. The parents had 90 min-lectures on childhood obesity, diet therapy, behavior modification, and exercise for 6 times. The nutrition knowledge, eating behaviors and food habits were surveyed by using questionnaires before and after the education. The nutrition intakes of the children were surveyed before and after the education by 3-day food record method. The nutrition intakes of the parents were surveyed before and after the education by using semi-quantity questionnaires. After the education, the mean nutrition knowledge scores were significantly improved compared with the pretest scores in both children and parents. After the education, all subjects' eating behaviors were significantly changed positively and calorie and carbohydrates intakes were significantly decreased and vit. C was significantly increased in obese children. The food habits of the parents were significantly improved after the education. These findings show that the well-designed nutrition education program for obese children and their parents can be an effective approach to help them to improve their nutrition knowledge and to establish desirable food habits and eating behaviors.