• Nutrition Research and Practice
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• v.14 no.6
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• pp.637-653
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• 2020

BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, ready-to-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.845-859
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• 2005

The purpose of this study was to investigate the regional differences in food preference among college students participating in a nutrition education program via internet. The subjects were 1672 college students (male: 762, female: 910) and divided into 4 regional groups. A survey using a self-administered questionnaire was conducted using a self-administered questionnaire on taste and food preferences. Data was collected via internet or by mail. Prevalence of the food preferences among regional groups was examined using SPSS statistical package. Food preferences were significantly associated with sex and region. Female students in Chungcheong and Kyungsang areas showed significantly higher preference of the hot taste compared to Seoul and Kyunggi areas. Female students in Seoul, Kyunggi and Chungcheong areas showed significantly higher preference of the boiled bean rice compared to the Kyungsang area. The preference for Kimchi stew of female students in Seoul and Kyunggi was significantly higher than those in Chungcheong and Kyngsang areas. Male students in the Chungcheong area showed significantly higher Preferences of the Young radish kimchi, while female students in this area showed significantly higher preference of the Radish kimchi compared to other areas. The preference for roasted laver of female students in Seoul, Kyunggi and Kyungsang areas was significantly higher compared to the Chungcheong area. The preference for fried chicken of male students in Seoul was significantly higher than that in other areas. The preference for bean sprouts and season bonnet bellflower of male students in Seoul, Chungcheong and Kyungsang areas were significantly higher compared to the Kyunggi area. Therefore, these results Provide nation-wide information on food Preferences among Korean college students. (Korean J Community Nutrition 10(6) : $845\∼859$ 2005)

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.206-211
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• 1987

In an attempt to improve the quality stability of dried layer (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 months storage trial at different temperature and packaging condition was conducted. Dried layer samples were prepared by conventional procedure with different washing condition and $5^{\circ}C$ and $30^{\circ}C$ were employed as storage temperature. The moisture sorption isotherm was drawn at $5^{\circ}C$ and $25^{\circ}C$ and BET equation was prepared from the moisture sorption isotherm. The monolayer moisture contents of dried layer were 7.4% at $5^{\circ}C$ and 6.4% at $25^{\circ}C$, respectively. It was also found that the changes in comprehensive quality of dried layer during storage was much less at low temperature and the degree of washing before drying process as far as its moisture contents are lower than monolayer moisture contents. With regard to the packing methods, vaccum packing was superior to air containing packaging for the maintainance of quality during storage.

• The Journal of Fisheries Business Administration
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• v.38 no.3
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• pp.1-24
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• 2007

This study examines the relative competitive position of korean fisheries products market over period of 2001 to 2005 and selects strategic exported goods from its position provide against concluding FTA agreement with China and Japan. The portfolio approach is used to develope competitiveness-market share matrix. The position of each export countries on the competitiveness market share matrix will be in one of nine cells, with differing implications for their role in korean fisheries products market. Based the competitiveness market share matrix, each export countries are divided into first cell type, third cell type and ninth cell type and the items of ninth cell type are chosen as strategic exportable goods. The results of this study are summarized as follows: First, in the case of each country change aspect, China is trending to decrease quantity but shows number of item that increase gradually with high share still, and look trend that increase third cell type item too gradually, and in case of first cell type item is that competitive position is high more relatively than the Korea. In the case of Japan, ninth cell type item is falling gradually, and share does not show big change generally in case of first cell type item. Second, in the case of strategic exportable goods that analyze using domestic competitive position cell type and MCA with competitive position in domestic fisheries products market and export market, was appear by codfish(frozen), cuttle fish(frozen) etc. in case with China, and by mackerel(frozen), other sea bream(frozen), laver(dry), bathing(dry) etc. in case with Japan. And analyzed goods that have all export competitive advantages in both countries are roes of alaska pollack(frozen), other roes of fish(except frozen roes of alaska pollack), squid(frozen) etc.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.206-212
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• 1998

This study was undertaken to analyze the iodine content in commonly donsumed Korean foods. Food samples were purchased from 3 randomly selected markets. The iodine contents in foods were determined by nuetron activation analysis (NAA). All irradiation of food samples were done at a pnueumatic transfer system (thermal nuetron flux : 1 $\times$1013n/$\textrm{cm}^2$.s) of the TRIGA MarkIII research reactor in the Korea Atomic Energy Research Institute . The results indicated that the iodine content was high in seaweeds, fishes, and iodine-enriched eggs in that order and very low in grain, beans , fruits and vegetables. Edible seaweeds contained iodine levels of between 13,700 and 1,790, 600$\mu\textrm{g}$/kg. Levels of iodine in fishes and shellfishes were between 478 and 2, 840$\mu\textrm{g}$/kg. Ordinary eggs contained 314$\mu\textrm{g}$/kg iodine, but iodine -enriched eggs contained 1,869$\mu\textrm{g}$/kg. The average concentration of iodine in milk was 207$\mu\textrm{g}$/kg. There was seasonal variation in the iodine content of milk , levels were highest in winter milk(230$\mu\textrm{g}$/kg) and lowest in summer milk(180$\mu\textrm{g}$/kg).The idodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. The iodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. From high to low , the sequence of foods with high iodine content in one serving was as follows ; sea tangle , sea mustard, iodine-enriched eggs, fish , laver and milk. This study may provide basic data on the iodine content of foods consumed by Korean which have not yet been analyzed .

• Biomedical Science Letters
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• v.7 no.2
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• pp.85-89
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• 2001

Many Staphylococcus aureus strains produce enterotoxins causing food poisoning. Staphylococcal enterotoxins are classified by serological criteria into five major groups - subtype A to E. It is difficult, time-consuming, and expensive to detect staphylococcal enterotoxins in the clinical laboratory. In this study, we fried to detect the enterotoxin genes of Staphylococcus aureus strains isolated from clinical specimens and Kimbap - rice rolled in a sheet of laver - using multiplex PCR technique. A total of 77 strains of Staphylococcus aureus from clinical specimens and 78 strains from Kimbap were isolated. Among clinical isolates of S. aureus, 60 strains (78.0%) were identified as producing enterotoxins. A total offs strains (91.6%) in the 60 staphylococcal enterotoxin producing strains were enterotoxin subtype C. In case of kimbap: 43 (55.1%) strains were detected to produce enterotoxins and 39 (90.6%) enterotoxin producing strains were subtype A.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.295-309
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• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.335-340
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• 1983

The effects of water temperature, salinity, and silt and clay on the photosynthetic activity of Porphyra yezoensis were measured. The rate of photosynthesis of P. yezoensis increases as the water temperature rises in the range of $8{\sim}16^{\circ}C$ and begin to decrease at $18^{\circ}C$. In the salinity range of $21.5{\sim}33.5\%0$, the rate of photosythesis of P. yezoensis was increased in the sea water of $29.5\%0$ salinity and decreased in $21.5\%0$ salinity. The rates of photosynthesis of P. yezoensis were significantly decreased with increase of the concentration of silt and clay and the time of exposure to suspended silt and clay. Of the combined effects of salinity, and silt and clay on the photosynthetic activity of P. yezoensis, the effects of silt and clay were higher in the low salinity of $21.5\%0$ and $33.5\%0$. The wet weight of P. yezoensis showed a remarkable loss with increase of the concentration of silt and clay and the time of exposure to silt and clay.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.251-259
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• 1996

The validity of the energy data of the starch-foods and seaweeds in Korean food composition tables has been suspected due to possible differences in their chemical compositions from those of western food ingredients. Energy conversion parameters being used currently in nutrition has been derived in countries where food items re quite different from ours. This study was undertaken to determine the metabolizable energy of starch-foods and seaweeds by the method selected in preexperiment20). Cooked starch foods and seaweeds were freeze-dried and fed to Sprague Dawley rat with 200∼300g body weight to measure apparent metabolizable energy (AME) values and nitrogen-corrected AME (AMEn) values for four days after three days of preliminary period for adaptation to the diets. The AME and AMEn values of the wheat noodle were 4554.6, 4584.7, the Starch Vermicelli, 3763.4, 3855.7, the Ra myon, 4916.9, 4876.0, the Buckwheat noodle, 4469.7, 4442.0kcal/kg dry matter, the Potato, 4514.6, 4520.0 and those of the Bread, 3256.9, 3582.6, 3260.5, kcal/kg dry matter, respectively. Those of Sea tangle were 1437.3, 1631.3 and of Laver, 3126.6, 3171.3kcal/kg dry matter, resectively. When the AME values of the starch-foods and seaweeds measureed in present study were compared with energy values calculated by various conversion parameters such as Atwater's Rubner's, Sochun's and FAO's, there appeared dramatic differences indicating that for many of the food items, the latter energy values by conversion factors are hardly acceptable. These data also suggest that the existing energy conversion factors are not applicable to seaweeds and a further study is needed to obtain specific factors for the conversion to biological energy from the chemical composition of seaweeds.