• 한국식품위생안전성학회지
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• 제31권6호
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• pp.420-425
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• 2016

본 연구는 칼슘과 철 그리고 철과 아연의 상호작용과 신뢰성있는 영양정보를 제공하기 위해 영양강조표시제품 중 칼슘, 철, 아연의 함량을 분석하고 표시량과 분석값을 비교하였다. 칼슘, 철, 아연을 강조표시한 제품(시리얼, 과자, 두유, 초콜릿가공품, 기타코코아가공품, 당류가공품, 과줆채음료, 고형차) 총 42건을 수거하였으며 칼슘, 철, 아연은 무기성분의 건식분해법으로 전 처리한 후 Inductively Coupled Plasma Spectrometer (ICP)로 실험하였다. 칼슘이 강조표시된 제품 42건에 대한 표시량 비율은 87~176%이었으며, 철이 강조표시된 제품 13건에 대한 표시량 비율은 84~167%, 아연이 강조표시된 제품 6건에 대한 표시량 비율은 98~275%였다. 모든 분석값이 표시량 대비 80% 이상으로 식품 등의 표시기준을 충족하였다. 칼슘과 철의 상호작용은 한국인의 칼슘 섭취가 1일 권장량의 68.7% 수준으로 부족하므로 칼슘의 과다섭취로 인한 철의 흡수방해는 우려할 만한 상황은 아닌 것으로 보인다. 또한, 분석한 영양강조표시제품의 철과 아연의 함량 비율이 1.53:1이 최대였으므로 철의 과다섭취로 인한 아연의 흡수방해는 우려할 만한 상황은 아니었다. 그러나 업체에서는 칼슘, 철, 아연을 강조한제품을 생산할 시에 영양소의 상호작용을 고려하여 생산을 해야 할 것이고 소비자에게 정확한 영양정보를 제공하고 적정량의 영양섭취를 위해서는 지속적인 모니터링을 통해 식품표시에 대한 주기적인 관리가 필요할 것으로 생각된다.

• 대한지역사회영양학회지
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• 제21권6호
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• 한국식품조리과학회지
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• 제32권6호
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• pp.811-817
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• 2016

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.642-654
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• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• 대한영양사협회학술지
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• 제7권1호
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• 식품과학과 산업
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• 제50권2호
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• pp.60-73
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• 2017

Recently, the whole world is facing an unprecedented moment of opportunity, so-called The Fourth Industrial Revolution. As emphasized in the World Economic Forum held in January of 2016 at Davos, the Fourth Industrial Revolution is not merely a changes of technological devices. The fundamental of the revolution is new, innovative, and visionary business models which change the whole systems dramatically. One of the greatest challenges is to feed an expected population of 9 billion by 2050 in a impactful way. The system should be sustainable as well as beneficial in improving the lives of people in the food chain along with the ecological health of environment. The technological advances of the Fourth Industrial Revolution are expected to improve our food system. The smart farm technology such as precision planting and irrigation techniques will improve the yields of food materials. The smart food transportation and logistics systems will substantially improve the safety and human nutrition. The adaptation the Fourth Industrial Revolution technology will induce the smart supply chains, smart production, and smart products in food industry due to its flexibility and standardization. This will lead the manufactures to adapt to customers' changing product specifications and traceable services in a timely manner.

• 한국식생활문화학회지
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• 제20권6호
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• pp.683-687
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• 2005

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.541-551
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• 2012

본 연구는 다이어트 건강기능식품 또는 체중조절용 조제식품을 섭취하는 성인의 제품유형별 구매 및 취식행동과 제품요소의 중요도 및 만족도을 조사함으로써, 소비자 특성을 파악하고자 시행되었다. 조사 대상자는 남자 28.6%, 여자 71.4%, 평균연령 $34.2{\pm}5.9$세, 대졸 71.9%, 기혼 65.8%로 나타났고, 월평균소득은 300만원 이상인 가정이 총 88.1%로 높게 나타났다. 제품 구입 시 고려하는 요인으로 '제품의 기대효과/효능'을 우선하였고, 구입 장소는 '인터넷 쇼핑몰'이 가장 많았고, 제품의 제형에서는 건강기능식품은 '알약형태', 체중조절용 조제식품은 '바형태'가 가장 많이 나타났다 (p < 0.001). 제품을 구입 시 건강기능식품군은 평균 $2.3{\pm}1.3$개월분, 체중조절용 조제식품군은 $1.7{\pm}0.8$개월분을 구입 (p < 0.001)하였고, 1일 평균취식빈도가 각 $1.7{\pm}0.7$회, $1.5{\pm}0.9$회 였다 (p < 0.05). 제품을 이용한 체중감량 목표기간은 건강기능식품 섭취군은 $2.1{\pm}1.1$개월, 체중조절용 조제식품 섭취군은 $1.7{\pm}1.2$개월 (p < 0.05)였다. 제품만족도는 5점 기준으로 평균 $3.6{\pm}0.6$점으로 '만족하는 편'이였다. 향후 이용 체중감량방법으로 건강기능식품 섭취군은 향후에도 '건강기능식품복용'이 44.5%, 체중조절용 조제식품 섭취군은 '체중조절용 조제식품복용'이 47.2%로 현재 제품유형을 향후에도 사용하고자 하였다. 향후 건강기능식품 구입 시 취식예정 평균 개월은 건강기능식품군이 $3.8{\pm}3.7$개월, 체중조절용 조제식품군 $3.0{\pm}2.4$개월으로 유의적인 차이를 보였다 (p < 0.05). 효능/효과 관련 핵심 요소 분석에서는 건강기능식품에서 '체중감량에 도움을 줌', '체지방 축적 억제에 도움을 줌'이, 체중조절용 조제식품에서는 '체중감량에 도움을 줌', '몸매개선에 도움을 줌'이 상대적 중요도와 만족도가 모두 높아 가장 중요하게 관리/대처해야 하는 속성으로 나타났다. 원산지/원료 관련 핵심 요소 분석에서는 상대적 중요도와 만족도가 모두 높은 속성으로는 건강기능식품에서 '몸에 좋은 효과가 입증된 성분/소재를 사용함'이, 체중조절용 조제식품에서는 '기능성 원료 외에 함께 들어가 있는 원료가 좋아 보임'으로 나타났다. 이상의 연구결과를 통해서 다이어트 건강기능식품 섭취군은 체중조절용 조제식 섭취군에 비해 체중감량 목표기간을 좀 더 길게 설정을 하여 체중조절에 이용하는 것으로 나타났고, 제품의 기능성과 소재 (원료) 그리고 신뢰할 수 있는 제품을 중요하게 여기며 만족도도 높은 특성을 보였다. 체중조절용 조제식품군은 비교적 단기간의 체중감량 목표기간을 설정하여 체중조절에 이용하며, 기능성원료 외에도 함께 첨가되는 원료를 중요하게 또한 만족도도 높은 것으로 나타났다. 본 연구는 최근 상업용 다이어트식품 시장 중 법적인 관리 하에 판매되고 있는 다이어트 건강기능식품 또는 체중조절용 조제식품시장의 비중이 점점 커짐에 따라 산업체들의 관련 제품의 연구개발 및 마케팅 전략에 필요한 기초자료로 중요하게 사용될 수 있을 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제30권4호
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• pp.329-342
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• 2015

본 연구에서는 소셜미디어 콘텐츠를 소프트웨어 시스템을 이용하거나 정성적으로 분석함으로써 삭카린나트륨에 대한 소비자 인식도를 조사하고자 하였다. 첫 번째로, 1년(2013.7~2014.6)의 기간 동안 네이버와 카페에서 작성된 글들을 수집하였으며, 수집된 글들은 무료 텍스트 분석 소프트웨어인 TONK를 사용하여 분석되었다. 블로그와 카페에서 작성된 글들은 주로 삭카린나트륨을 사용하지 않은 제품에 대한 것으로 파악되었으며, 기타 높은 단맛과 낮은 열량을 보이는 삭카린나트륨의 특성, 식품첨가물 제거법에 대한 내용이 있는 것으로 파악되었다. 두 번째로, 네이버 트렌드 검색 서비스를 이용하여 삭카린나트륨에 대한 검색량 증가 구간에 발생한 언론보도 사건을 조사하였다. PC 검색량의 경우 총 11개 증가 구간 중 6개의 구간에서, 모바일 검색량의 총 12개 증가 구간 중 8개의 구간에서 뉴스에서 삭카린나트륨 사용허용 품목 확대에 대해 보도한 것으로 나타났다. 세 번째로 식품의약품안전처의 삭카린나트륨 사용 허용품목 확대 발표를 보도한 연합뉴스의 댓글을 분석하였다. 공감수 100개 이상인 댓글의 내용을 분석 결과 정부 불신을 비판하는 댓글들이 가장 많았으며, 그 외 관련 제품의 가격 비판 댓글과 기업 불신을 드러내는 댓글들이 파악되었다. 시판 제품들의 표시사항 분석 결과, 삭카린나트륨을 첨가하지 않은 제품들은 삭카린나트륨 무첨가라는 표시를 강조하고 있는 것으로 조사되었다. 본 연구 결과 소비자들은 삭카린나트륨의 사용 확대에 관심이 있으며, 사용 확대 보도시에 검색량이 증가하였다. 따라서, 매체들은 삭카린나트륨 사용 확대에 관하여 보도를 할 때에 과학적인 근거에 바탕하여 확대배경이나 적정 섭취량 등을 함께 알리는 것이 소비자의 올바른 인식에 도움을 줄 것이다.

• 한국동물위생학회지
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• 제36권3호
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• pp.217-222
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• 2013

In this study, we compared nutrient content emphasized on labelling of processed milks with that of whole milks and evaluated how well they conform to labelling standard. A total of 98 samples (33 whole milks, 28 calcium fortified milks, 30 low-fat milks and 7 lactose hydrolyzed milks) were collected in hypermarkets in Seoul from August 28 to August 30 in 2012. Calcium, fat and lactose contents were tested in the samples. Calcium contents ranged 102.2~113.0 mg/100 mL in whole milks and 120.1~337.8 mg/100 mL in calcium fortified milks. The level of calcium contents in fortified milks ranged very broad. Accordingly, the standard of calcium contents on fortified milks will be required. Fat contents ranged 3.1~3.9 g/100 mL in whole milks and 0.1~1.9 g/100 mL in low-fat milks. The average of fats content in low-fat milks was nearly one third than whole milks. Lactose contents was ranged 4.6~5.1 g/100 mL in whole milks and not detected in lactose hydrolyzed milks. All of processed milks were suitable to processing standard and labelling standard. But nutrition claims often used on processed milk such as "High" or "Low" were not adequate to indicate the exact nutrient content, which is a cause of the confusion for milk product labelling to consumers. We need a lot of research about nutrient labelling that can deliver appropriate and understandable information to customers.