• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.103-116
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• 1993

The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care children. Nutrition achievement test developed by American National Dairy Council and Iowa state University was modified and used for measuring the level of basic knowledge of food and nutrition for day care children. The results of this study can be summarized as follows 1. Over 70% of mothers indicated their children had a certain degree of food behavior and feeding problems in terms of unbalanced food habit, irregular meal period. 2. Mean score for the nutrition achievement test for day care children was 9.3. 3. The nutrition achievement test score for children with high socio-economic status was significantly higher than those of children with middle and lower group. 4. Inspection of the difficulty difference indices showed that over the 50% of the children had more items that were easier in the content of physiological facts than in the food handling and social psychological aspects of foods.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.321-334
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• 2000

This study was performed by questionnaire to investigation the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition non sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondent liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%, 39.6% of responders suggested ′good quality′ as facts that has been improved in the commercial sea mustard.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.150-159
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• 2010

We surveyed 848 university students, $21.4{\pm}2.5$ years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.291-307
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• 2015

This study was aimed to investigate management conditions and dietitians' perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent's letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.410-415
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• 2006

The purpose of this study was to analyze the dietary habits by age groups, based on the nutrition counseling data of medical health examination. The subjects were 5,811 adults(3,258 males and 2,553 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1 to December 31 in 2005. Survey samples were divided by age groups 30>, $30{\sim}39,\;40{\sim}49,\;50{\sim}59,\;60{\sim}69,\;70{\leq}years$. The subjects were composed of 56.1% male and 43.9% female. The results showed that the dietary habits of $50{\sim}59$ group were relatively good. On the other hand, in 30>, $30{\sim}39\;and\;40{\sim}49$ age groups, since they had irregular meals and high ratio of skipping breakfast. and they had meals out frequently, nutritional unbalance in these age groups was expected for the future. Therefore the correct nutritional facts should be taught to them so that they have a healthy dietary habit.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.350-357
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• 2006

The purpose of this study was to analyze the dietary behaviors and food intake patterns by sex, based on the data of nutrition counseling of health medical examination. The subjects were 5811(3258 males and 2553 females) of groups taken comprehensive medical testing in Gyeonggi area, and the total period was from January 1, 2005 through December 31, 2005. The subjects are composed of 56.1% male and 43.9% female. The results of this study show that of the females group were higher than those of the males in the case of dietary patterns. The averages intakes of milk products and beverages were significantly higher in male. Animal food intake ratio in the meal was significantly higher in male. In view of these facts, the relation factors of nutrients intakes may vary by sex. The averages of nutrients intakes were higher in male compared to female. Therefore, appropriate nutritional education should be conducted so that they have a healthy dietary habit.

• Korean Journal of Community Nutrition
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• v.9 no.5
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• pp.629-635
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• 2004

The purpose of this study was to investigate school dietitians' use of processed and packaged foods in Incheon. This study was carried out through a questionnaire and the subjects were 203 school dietitians in Incheon. The results are summarized as follows. Dairy product was the processed and packaged food used most frequently by the subjects for school lunch. Most subjects used processed and packaged foods for school lunch once or twice per week. The first criteria for their choosing processed and packaged foods was manufacturing company. Also major reason for their using processed and packaged foods for school lunch was saving cooking time, easy purchase, hygienical packing and less garbage. The most common information source on processed and packaged foods for school lunch was promotion of food company. The subjects checked labelling of processed and packaged foods in order of open-date, manufacturer, origin of product, nutrition facts, ingredients and food additives. Some results were significantly different among the subjects by employment school, type of meal management and cost per meal. For children and adolescents' nutrition and well-being through school lunch, it is necessary to prepare a database of the processed and packaged foods and education program concerning nutrition labelling and food safety.

• Nutrition Research and Practice
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• v.1 no.2
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• pp.89-93
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• 2007

Many countries such as The Republic of Korea have established their own nutritional standards, collectively termed Nutrient Reference Values (NRVs), and they vary due to the science which was reviewed, the purposes for which they are developed, and issues related to nutrition and food policy in the country. The current effort by the Codex Alimentarius Committee on Nutrition and Foods for Special Dietary Uses (CNFSDU) to update the NRVs that were established following the Helsinki Consultation in 1988 represents an opportunity to develop a set of reference values reflecting current scientific information to be used or adapted by many countries. This paper will focus on possible approaches to selecting or developing reference values which would serve the intended purpose for nutrition labeling to the greatest extent possible. Within the United States, the Food and Drug Administration (U.S. FDA) is currently reviewing regulations on nutrition labeling to better address current health issues, and is expected to enter into a process in the next few months to begin to explore how best to update nutrient Daily Values (DVs), most of which are still based on the Recommended Dietary Allowances (RDAs) of the Food and Nutrition Board, U.S. National Academy of Sciences, last reviewed and revised in 1968. In this presentation, I review the current purposes in the U.S. for nutrition labeling as identified in the 1938 Food, Drug, and Cosmetic Act as amended, the scientific basis for current nutrition labeling regulations in the United States, and the recommendations made by the recent Committee on Use of Dietary Reference Intakes in Nutrition Labeling of the Institute of Medicine (2003) regarding how to use the DRIs in developing new DVs to be used on the label in the United States and Canada. Based on these reviews, I then provide examples of the issues that arise in comparing one approach to another. Much of the discussion focuses on the appropriate role of nutrient labeling within the Nutrition Facts panel, one of the three major public nutrition education tools in the United States (along with MyPyramid and Dietary Guidelines for Americans).