• Nutrition Research and Practice
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• v.11 no.6
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.10-22
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• 2021

Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES). Methods: The data source for the extraction of Key Foods was the 24-hour dietary survey data obtained from the 7th KNHNES (2016-2018), and 21,271 subjects were evaluated. A total of 17 nutrients were selected as the key nutrients for identifying the Key Foods, including energy, carbohydrates, protein, lipid, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, vitamin C, cholesterol, and sugars. The nutrient consumption approach was applied to generate a list of potential Key Foods. Foods included in 85% of the cumulative intake contribution from one or more key nutrients, were subsequently selected as Key Foods. Results: Of the 1,728 foods consumed by survey respondents, we extracted 728 Key Foods. These Key Foods explained 94% key nutrient intakes of the subjects. Based on the contribution rate to key nutrient intake, the top 10 Key Foods identified were multigrain rice (5.32%), plain white rice (4.23%), milk (3.3%), cabbage kimchi (2.82%), grilled pork belly (1.56%), apples (1.52%), fried eggs (1.49%), cereal (1.36%), instant coffee mix (1.21%), and sweet potatoes (1.12%). These 10 foods accounted for 23.93% total key nutrient intake of the survey respondents. Conclusion: Seven hundred and twenty-eight foods were extracted and identified as the 2020 Korean Key Foods. These Key Foods can be considered the priority foods to be analyzed for establishing a national nutrient database.

• The Korean Journal of Food & Health Convergence
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• v.6 no.3
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• pp.1-4
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• 2020

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

• Journal of dental hygiene science
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• v.16 no.5
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• pp.361-369
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• 2016

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.895-899
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• 2009

A new approach for the determination of acrylamide (AM) in foods by solid phase microextraction-gas chromatography (SPME-GC) was established. AM was bromized and transformed to 2-bromoacrylamide (2-BAM). 2-BAM was then extracted by a commercial SPME fiber, $75-{\mu}m$ Car/PDMS fiber, for GC detection. The influence of extraction and desorption parameters such as extraction temperature and time, stirring rate, desorption temperature, and time were studied and optimized. The mass concentration was proportional to the peak area of 2-BPA from 1.0 to 8,000 ${\mu}g/L$. The detection limit of the SPME-GC for 2-BAM was found to be 0.1 ${\mu}g/L$, and the recoveries and relative standard deviations for different food samples were 74.5 to 102.0%, and 4.2 to 9.1%, respectively. The presented method was applied to the determination of AM in fried foods.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.785-793
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• 2010

This study aimed to identify particular foods that would be most appropriate as representatives foods of Daejeon, as well as the key factors affecting the branding of image of those foods. To achieve these aims we carried out a survey amongst 1,600 citizens and visitors. The Daejeon representative foods were determined to be Gujeuk Dotorimuk (Gu-jeuk acorn jelly), Hanbat Seolleongtang, Dolsotbap (stone pot mixed rice), Sutgol naengmyeon (Sutgol Cold Noodles), Daecheongho Minmulmaeuntang (Daecheong lake freshwater spicy fish soup) and Samgyetang (casserole of spatchcock with ginseng). These six dishes were designated as representative foods in 2001. Findings from the survey indicated the lowest level of brand! dish awareness was 11.6% generally and the top two preferences for the representative foods were ranked as, Samgyetang (24.8%) and Dolsotbap (23.6%). According to an awareness survey age differences played a significant role. Adults displayed a much higher awareness than younger generations. The survey also found that Daejeon city was strongly associated with images of science and technology, particularly areas such as Expo and the Daedeok Valley. This study's results suggests that developing a menu and marketing strategy based upon associated regional images may increase awareness for local foods among young consumers.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.96-100
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• 2017

Through the increasing use of internet and smart device, consumers can search the information what they want to find. The information has been accumulated and become into a big data. Analyzing the big data regarding key words associated with foods and foodborne pathogens could be a method for predicting foodborne illness outbreaks, especially in school food services. Therefore, the objective of this study was to elucidate the correlations between key words associated with foods and food safety issues. Frequencies of the key words for foodborne pathogens and food safety issues were searched using an internet portal site from January 1, 2012 to December 31, 2014. In addition, foodborne outbreak data were collected from Ministry of Food and Drug Safety for the same period of time. There was correlation between the time having maximum key word frequencies of foods and foodborne pathogens, and the time for foodborne illness outbreak occurred. In addition, the search frequencies for foods and foodborne pathogens were generally increased right after foodborne outbreaks occurred. However, in some cases foodborne outbreaks occurred after the search frequencies for certain seasonal foods increased These results could be useful in food safety management for reducing foodborne illness and in food safety communication.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.88-94
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• 2002

The purpose of this study was to identify factors influencing the consumption of calcium-rich foods among adolescents. A total of 96 adolescents divided into twelve focus groups were investigated during April to May 2000 in Busan. Focus group discussions were audio-taped, transcribed and analyzed using a grounded theory approach. Key factors influencing the consumption of calcium-rich foods were taste, food type, body image, and family. Motivators among the factors were taste, flood type, body image, health, family and perception, and barriers were taste, flood type, location, friends, price, weather and lactose intolerance. Taste, flood type, location and weather were found to be both motivators and barriers of consumption of calcium-rich floods according to circumstances. Some of these factors varied in importance by gender and age. Younger adolescents were more strongly influenced by taste and family than older ones. Older adolescents were strongly influenced by body image, convenience and perception. These findings could be used as a guideline for adolescents to consume calcium-rich foods.

• Journal of Families and Better Life
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• v.27 no.3
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• pp.115-127
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• 2009

The purpose of this study is, first, to identify consumption behavior regarding well-being foods of the present and the future; and second, to discover well-being food-related information consumers require and information sources they use most frequently during the purchase of well-being foods in order to enhance reasonable decision-making and satisfaction during the selection of well-being foods. This study conducted research on university students using questionnaires from March 10 to March 20, 2007, and a total of 323 copies are employed for the final analysis. The key findings include the following. 1. University students answered that they would commit to active well-being food-buying consumer behavior more in the future than the present. 2. They requested information about quality and price from the information concerning well-being foods the most. Also, consumers most wanted to obtain well-being-related information on the Internet. 3. Regarding the needs for well-being food-related information, the more highly they thought of well-being foods, the more they acquired existing well-being-related information. Furthermore, the more they would be active in well-being food consumption behavior in the future, the higher their needs for information were.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.9
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• pp.1573-1581
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• 2006

To utilize actively the agent which is one of the elements of revitalization of Agro-Foods Mobile I-commerce, an essential prerequisite is agent security. IF using partial PKI(Public Key Infrastructure)-based confirmation mechanism providing security for the agent, the size of agent is becoming larger, the result of the transmission speed is slow, and the confirmation speed is tardy as well because of performing calculation of public keys such as RSA and needing linkage with the CA for the valid examination of certificates. This paper suggests a mechanism that can cross certification and data encryption of each host in the side of improving the problems of key distribution on agent by shaping key chain relationship. This mechanism can guarantee the problem of ky distribution by using agent cipher key(ACK) module and generating random number to fit mobile surroundings and to keep the secret of the agent. Suggested mechanism is a thing that takes into consideration security and efficiency to secure agent for the revitalization of M-Commerce, and is a code skill to make the agent solid and is a safe mechanism minimizing the problems of memory overflow.