• Journal of Nutrition and Health
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• v.52 no.5
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• pp.422-434
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• 2019

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the $6^{th}$ National Health and Nutrition Examination Survey (2013 ~ 2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30 ~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.

• Journal of the Korean Professional Engineers Association
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• v.36 no.3
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• pp.64-68
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• 2003

• Journal of the Korean Professional Engineers Association
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• v.26 no.1
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• pp.46-53
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• 1993

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.181-192
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• 2006

A survey was conducted to analyze the conditions of Codonopsis Lanceolata and Codonopsis Lanceolata dishes. The subject, 299 housewives from Seoul and the metropolitan area were surveyed on their general background and actual state of diet and health management. They were also asked 10 questions on the perception of Codonopsis Lanceolata, 8 on the foods using Codonopsis Lanceolata, and also the need for development of processed foods using Codonopsis Lanceolata, and their intention. This is the abstract so it is obvious that the following are yow result. The need for development of processed foods using Codonopsis Lanceolata showed $3.32{\pm}0.61$ and the subjects answered side dish ($3.60{\pm}0.65$) beverage ($3.26{\pm}1.09$), one dish foods ($3.19{\pm}0.71$), health foods ($3.14{\pm}0.9$) and dessert ($2.99{\pm}0.81$) as the order for the foods they wished to be developed. It can be concluded that cooking and processing methods reflecting the preference of housewives need to be developed.

• Archives of Pharmacal Research
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• v.14 no.4
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• pp.352-356
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• 1991

The anti-platelet activity of ilexoside D isolated from the roots of Ilex pubescens Hook. et Arn. was investigated in in vitro and ex vivo models of platelet aggregation induced by ADP, thrombin or collagen in rats. In vitro ilexoside D inhibited more effectively platelet aggregation induced by ADP and thrombin than by collagen as compared with aspirin. Ex vivo ilexoside D also inhibited platelet aggregation induced by ADP and collagen, but not by thrombin, and the inhibitory action of ilexoside D was more effective than that of aspirin. However, in vitro ilexoside D inhibited very poorly the generation of malonyldialdehyde, which is known to be concomitantly released with thromboxane $A_2$ during platelet aggregation. These results suggest that the anti-platelet activity of ilexoside D may not be responsible for prostaglandin synthesis in platelets.

• The Korean Journal of Pesticide Science
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• v.18 no.1
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• pp.48-51
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• 2014

Since the year of 2006 when the extended revision of the Codex Classification of Foods and Animal Feeds was undertaken, considerable progresses have been made in revising the Classification. This paper aimed to summarize the present status on revision of the Codex Classification of Foods and Animal Feeds, focusing remarkable achievements such as 1) the draft revision of the Codex Classification for the fruit commodity group and 2) the draft Principles and Guidance on the Selection of Representative Commodities for the Extrapolation of Maximum Residue Limits for Pesticides to Commodity Groups, adopted by the Codex Alimentarius Commission in 2012. Additionally, it included information on lists of crop group or subgroup which are holding at Step 7 and were adopted at Step 5, and further have not been yet discussed by the Codex Committee on Pesticide Residues. These information will be very helpful for a pesticide regulatory regime.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Food Industry And Nutrition
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• v.10 no.3
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• pp.30-36
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• 2005