• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• Journal of the Korean Home Economics Association
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• v.38 no.4
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• pp.33-48
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• 2000

This study was designed to examine the degree of dependence on dietary environment, evaluate the perception of metal service program and investigate factors affecting the demand for meal service programs for elderly parents. The purpose of this study provided the basic information for the development and systemization of meal service program for elderly. Eight hundred twenty semen adults who have elderly parents were surveyed using pre-designed written questionnaire. According to the results on the life environments of their elderly parents, psychological factors(41.7%), living condition(14.3%) and dietary environment (13.2%) had trouble. Physical and psychological conditions significantly affected the dietary environment(p<0.05). Only 9.2% of the subjects were already aware of recognized the meal service program for elderly, and the degree of recognition differed significantly by sex and education level. Women had better perception of meal service program for elderly than men. In men, they would expect to use congregate meal service(44.1%), home-delivered meal service (23.7%), nursing home meal service(16.9%) in order. On the other hand, for women, home-delivered meal service (41.2%), congregate meat service(44.1%), and nursing home meal service (16.8%) in order. Therefore there are significant differences between men and women what type they want(p<0.001). For those who haute both of the parents or either one of them, they would use more of congregate meal service (38.8%) and home-delivered meal service (38.8%) than nursing home meal service (15.5%). The group whose parents are lower socio-economic status would have tendency to use the nursing home meal service (p=0.06). The group of whom believe the dietary environment is the problem of their parents'life environment had preference of using congregate meal service and home-delivered meal service.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.412-420
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• 2021

This study aimed to assess the association between the weight status and dietary behavior of preschool children. The survey included 412 preschool children aged 2-5 years in 31 childcare facilities in Gwangju. General characteristics of children and their mothers, weight, height, feeding type, complementary feeding, food allergy, and dietary behavior of children based on the Nutrition Quotient for preschoolers (NQ-P) questionnaire were considered. Children were classified into 4 groups by weight status; underweight, normal, overweight, and obese, based on the 2017 Korean National Growth Charts. The percentage of children in the respective groups was 5.3, 70.9, 10.7, 13.1%. Weight status was not related to breast feeding duration nor the starting time of complementary feeding. The NQ-P scores of underweight, normal, overweight, and obese groups were 55.4, 60.0, 60.8, 60.0. Among the three factors covered by the NQ-P, 'balance' and 'environment' scores of the underweight group were lower than that of other groups. Underweight children consumed beans, fish, and white milk less frequently. The 'moderation' scores of the overweight/obese group were lower than those of the normal or obese groups. Obese children more frequently ate processed meat and fast foods. Proper nutrition education is thus needed for not only obese children but also underweight children based on their age, along with their parents, and caregivers.

• Nutrition Research and Practice
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• v.15 no.5
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• pp.613-627
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• 2021

BACKGROUND/OBJECTIVES: Despite the widespread use of dietary assessment tools, the validity of food records has not been evaluated in Koreans. We assessed the accuracy of estimated food records and the effect of a short education session in young Korean women. SUBJECTS/METHODS: Thirty women (aged 18-23 yrs) each completed 3 food records during a controlled-feeding study. One educational session was provided on day 2 of the study. Food records were analyzed for the accuracy of food items and portion size estimation according to food group (grains; meat, fish, eggs, and beans; vegetables; fruit; dairy; and oils and sugars) and type of dish (rice, kimchi, soup, side dishes, spreads, beverages, and snacks). Reported food items were categorized as exact, close, or far matches, exclusions, or intrusions. Portion sizes were evaluated as accurate, similar, or inaccurate estimates, or missing. The means of days 2 and 3 were used to assess post-education results. Paired t-tests were performed to assess the effects of the education session. RESULTS: The mean percentages of exact matches, close matches, far matches, and exclusions on day 1 were 80.9%, 10.9%, 2.0%, and 6.2%, respectively, and mean intrusions observed were 0.1. The education session slightly increased the accuracy of recorded food items. The percentages of accurate, similar, and inaccurate estimates, and missing portion sizes were 11.7%, 19.8%, 12.2%, and 56.3%, respectively, at baseline. The percentage of missing portion size estimates decreased to 14.0% after the education session, resulting in an increase in the percentages of all other estimates. An increase was observed in the accuracy of reported portion sizes of vegetables, rice, and kimchi. CONCLUSIONS: In young Korean women, estimated food records are highly accurate for food items but not for portion size estimates without prior education. A short education session can improve the accuracy of portion size estimation.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.707-713
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• 2018

This study was done to search for positional candidate genes associated with the back fat thickness trait using a Genome-Wide Association Study (GWAS) in purebred Yorkshires (N = 1755). Genotype and phenotype analyses were done for 1,642 samples. As a result of the associations with back fat thickness using the Gemma program (ver. 0.93), when the genome-wide suggestive threshold was determined using the Bonferroni method ($p=1.61{\times}10^{-5}$), the single nucleotide polymorphism (SNP) markers with suggestive significance were identified in 1 SNP marker on chromosome 2 (MARC0053928; $p=3.65{\times}10^{-6}$), 2 SNP markers on chromosome 14 (ALGA0083078; $p=7.85{\times}10^{-6}$, INRA0048453; $p=1.27{\times}10^{-5}$), and 1 SNP marker on chromosome 18 (ALGA0120564; $p=1.44{\times}10^{-5}$). We could select positional candidate genes (KCNQ1, DOCK1, LOC106506151, and LOC110257583), located close to the SNP markers. Among these, we identified a potassium voltage-gated channel subfamily Q member gene (KCNQ1) and the dedicator of cytokinesis 1 (DOCK1) gene associated with obesity and Type-2 diabetes. The SNPs and haplotypes of the KCNQ1 and DOCK1 genes can contribute to understanding the genetic structure of back fat thickness. Additionally, it may provide basic data regarding marker assisted selection for a meat quality trait in pigs.

• Korean Journal of Community Nutrition
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• v.26 no.4
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• pp.259-269
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• 2021

Objectives: This study aimed to investigate the changes in the eating habits and lifestyle of middle-aged women in Gwangju during the COVID-19 pandemic. Methods: A total of 428 middle-aged women aged between 40 and 60 participated in a survey relating to general information, food and lifestyle, health functional food, and menopausal symptoms. The correlation between the variables was analyzed. Results: In the positive habits, the intake of nutritional supplements for immunity enhancement increased the most, followed by the use of media to learn healthy eating tips, and diets including healthy food. Negative habits increased in the order of frequency of taking delivery orders, levels of stress or anxiety, and time spent sitting or watching movies. In the case of recommended foods, the intake increased the most in the order of eggs, fruits, vegetables, milk/dairy products, and seaweed. Non-recommended foods increased in the order of meat, bread, rice, and noodles. The awareness of health functional foods was in the increasing order of interest, knowledge, consumption experience, and purchase amount. The type of health functional food intake was in the increasing order of probiotics, multivitamin and mineral supplements, vitamin C, collagen, and omega-3. Menopausal symptoms were in the increasing order of bone and joint pain, poor sleep quality, emotional ups and downs, loneliness, and feeling of emptiness. In the correlation of major variables, positive habits showed a significant positive correlation with recommended food intake and the recognition of health functional foods. Negative habits showed a significant positive correlation with non-recommended food intake and a significant positive correlation with menopausal symptoms. Recommended food intake showed a significant positive correlation with health functional food recognition and intake and menopausal symptoms. Conclusions: This study suggests that it is necessary to establish social measures to reduce the negative effects of the COVID-19 pandemic on middle-aged women and to ensure effective self-management through a healthy lifestyle since the pandemic has a long-term impact.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.12-26
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• 2022

Objectives: This paper aimed to provide an in-depth analysis of the factors influencing the dietary habits of male and female workers at a facility in Gwangju and their awareness of the same. Methods: A total of 32 workers were divided into eight groups based on work type, gender, and age, and focus group interviews (FGIs) were conducted. The FGIs included cognitive, behavioral, and environmental questionnaires based on dietary habits and the social cognitive theory. The interviews were analyzed by subject and sub-subject using audio recordings and transcriptions. Results: Male workers in the concerned company favored meat while female workers preferred vegetables, yet by and large, the preferences were irregular. Male workers living alone frequently ate ready meals and female workers often skipped meals. An analysis of the factors influencing the study subjects' dietary habits from the cognitive, behavioral, and environmental perspectives showed that the main factors negatively affecting their dietary habits were shiftwork, living alone, and drinking. Workers were unaware of these factors and their poor eating habits. Instead, male workers complained of poor cooking skills, while female workers complained of loneliness. Workers thus appeared to need the support of nutrition education and a counseling assistant to cope with this situation. Conclusions: The study identified the fact that the absence of nutrition education left the workers unaware of their poor eating habits. The workers would need counseling and support to help them build healthy dietary habits. It would also be necessary to focus on raising the workers' cognitive awareness of dietary habits and enhancing their behavioral ability to cope with bad eating habits through nutrition education that reflects the reality of their situation.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.373-386
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• 2022

Objectives: This study examined the perception of the vegan trend of millennials and their future needs. Methods: This study was conducted online from June 21, 2021, to July 15, 2021, targeting 425 adult men and women born between 1980 and 2000. The contents of the survey were divided into four categories: general information, awareness of vegetables, awareness of vegan trends, and future needs for vegan trends. Results: Most respondents recognized the importance of eating vegetables and perceived vegetarianism and veganism as a lifestyle. Regarding the perception of the vegan trend, the highest response rate was 'The vegan trend is to be satisfied with my life regardless of other people', while the lowest response rate was 'The vegan trend is only a temporary fad'. The reasons for purchasing vegan products with high response rates were 'interest in the earth and environment', 'protection of animal rights', and 'thinking about health'. The type of vegan product wanted in the future was delicious food, and convenience level was in the order of 'completely cooked', 'half-cooked', and 'pre-processed'. Among the sustainable vegetarian types that millennials responded, 'semi-vegetarian', which can consume most animal products excluding red meat, showed the highest response rate. Conclusions: The positive perceptions about vegetables are expected to increase. Efforts should be made to develop convenient meals using vegetables and provide reasonable prices to expand vegetable intake.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.225-239
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• 2022

As commensal colonizers in livestock, there has been little attention on staphylococci, especially non-aureus staphylococci (NAS), contaminating meat production chain. To assess prevalence of staphylococci in retail pork and slaughterhouse carcass samples in Korea, we collected 578 samples from Korean slaughterhouses (n=311) and retail markets (n=267) for isolation of staphylococci and determined antimicrobial resistance phenotypes in all the isolates. The presence of and prevalence of fusB-family genes (fusB, fusC, fusD, and fusF) and mutations in fusA genes were examined in fusidic acid resistant isolates. A total of 47 staphylococcal isolates of 4 different species (Staphylococcus aureus, n=4; S. hyicus, n=1; S. epidermidis, n=10; Mammaliicoccus sciuri, n=32) were isolated. Fusidic acid resistance were confirmed in 9/10 S. epidermidis and all of the 32 M. sciuri (previously S. sciuri) isolates. Acquired fusidic acid resistance genes were detected in all the resistant strains; fusB and fusC in S. epidermidis and fusB/C in M. sciuri. Multi-locus sequence type analysis revealed that ST63 (n=10, 31%) and ST30 (n=8, 25%) genotypes were most prevalent among fusidic acid resistant M. sciuri isolates. In conclusion, the high prevalence of fusB-family genes in S. epidermidis and M. sciuri strains isolated from pork indicated that NAS might act as a reservoir for fusidic acid resistance gene transmissions in pork production chains.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.347-355
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• 2023

In this study, polymerase chain reaction (PCR) and loop-mediated isothermal amplification (LAMP) were compared in terms of their ability to detect shiga-toxin-producing Escherichia coli (STEC). Various foods were artificially inoculated with STEC to evaluate the limit of detection (LOD), limit of quantification (LOQ), sensitivity, specificity, and efficiency of PCR and LAMP. The LODs were ≤10⁴ and ≤10³ CFU/mL for PCR and LAMP, respectively. The LOQs did not differ between PCR and LAMP. However, of the four considered food types, the sensitivities differed by a maximum of 11.1% for seasoned meat and by a minimum of 8.1% for ground beef. LAMP had higher sensitivity than that of PCR and 100% specificity for all four food types. Therefore, LAMP is a reliable molecular method for detecting STEC as comparable to PCR assay, and its specificity and sensitivity are superior to those of PCR, depending on the food type.