• 한국산학기술학회논문지
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• 제20권6호
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• pp.548-556
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• 2019

본 연구의 목적은 식생활라이프스타일과 인구통계적 특성이 외식영양표시 외식업체의 브랜드이미지에 미치는 영향을 분석하여 외식업체의 차별화된 브랜드 이미지 전략을 수립을 위한 마케팅의 기초자료를 제공하는데 있다. 연구분석을 위해 SPSS 21.0 (ver.) 프로그램, 빈도분석 및 기술통계, 요인분석 및 신뢰도분석, 상관관계 분석, 다중선형회귀분석 등을 실시하여 가설을 검증하였다. 그 결과 거주지에서 수도권은 안전추구, 비수도권은 맛추구, 안전추구, 성별에서 남성은 건강추구, 맛추구, 안전추구, 여성은 안전추구일수록 외식영양표시 외식업체에 대한 브랜드이미지가 상승하였다. 연령에서 20대는 맛추구, 30대와 40대는 안전추구, 결혼여부에서 기혼과 미혼 모두 안전추구일수록 외식영양표시 외식업체에 대한 브랜드이미지가 상승하는 것으로 분석되었다. 즉, 식생활라이프스타일이 안전추구, 건강추구일 경우 주거지, 연령, 성별, 결혼여부, 자녀유무와 관계없이 외식영양표시 외식업체에 긍정적인 브랜드이미지를 갖고 있다는 것을 알 수 있었다.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.442-456
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• 2013

This study was performed to investigate the dietary habits, body satisfaction and nutritional knowledge according to body image of middle school girl students (n = 284). The subjects were classified as lean, normal and fat groups according to body image. The weight, body mass index (BMI) and the score of body image were significantly higher in the students who recognized their body image as 'fat'. The satisfaction of present body image was significantly lower in students who recognized their body image as 'lean'. The interest in weight control and experience of weight control were significantly higher in students who recognized their body image as 'fat'. The necessity of nutrition education was higher in all groups (lean 67.2%, normal 59.0% and fat 52.8%). The products used to feel sweetened were sweetened ice (68.7%), processed milk (68.3%), confectionery (62.3%), carbonated beverage (55.3%), fermented milk (38.0%) and none (6.0%). The frequency of consumption of fruit juices and fried food was significantly higher in 'normal' compared to 'fat'. There was no significant difference in the frequency of consumption of snack and nutritional knowledge among the three groups. In the multiple regression analysis, the score of body image was negatively associated with the frequency of snack consumption in the 'lean'. The score of body image was positively associated with identification of nutrition labels and an interest in weight control but was negatively associated with satisfaction of present body image in the 'fat'. Based on these results, we conclude that, the middle school girl students need correct recognition of body image and continuous and practical nutrition education in order to maintain healthy dietary habits.

• Nutritional Sciences
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• 제6권2호
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• pp.118-126
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• 2003

To prevent food-borne diseases and ensure food safety, foodservice operators have been implementing the HACCP system in their facilities. Employees' knowledge of food safety can be improved through training and, as a result, their food safety behavior can be positively changed. A nonequivalent pretest and posttest control group model was designed to investigate the effectiveness of HACCP-based training on hospital foodservice employees' food safety knowledge and behavior, and to determine relationships between food safety knowledge and food safety behavior. The subjects used in this study were 84 hospital foodservice employees, assigned either to the intervention group (n=44) or the control group (n=40). Data were analyzed using the Statistical Package for the Social Sciences (SPSS). Descriptive statistics were computed, while the Student's t-test and ANCOVA (Analysis of Covariance) were used to investigate significant differences between groups, and the Pearson correlation was used to determine significant correlations. There were significant gains in both food safety knowledge and behavior, after the HACCP-based training. However, no significant correlation was found between food safety knowledge and food safety behavior. Based on this study we conclude that HACCP-based training is effective in improving both the food safety knowledge and food safety behavior of hospital foodservice employees.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• 한국식품과학회지
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• 제36권6호
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• pp.872-878
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• 2004

스웨덴에서 발암 가능성이 높은 물질 아크릴아마이드가 굽거나 튀긴 음식에서 검출되었다고 발표한 후 아크릴아마이드에 대한 연구가 전세계적으로 진행되고 있다. 본 연구에서는 국내 식품에 대한 모니터링을 위해 다양한 식품을 선택하여 327개 식품을 분석하였다 모티터링 결과 원료식품은 ND-17 ppb, 밥은 ND-14 ppb, 떡은 ND-<10 ppb, 빵은 <10-33 ppb, 유탕면은 ND-27 ppb, 영유아식은 ND-15 ppb, 후렌치 후라이는 141-1,118 ppb, 뻥튀기 누룽지 강냉이 및 건빵은 15-587 ppb,단백질 식품은 ND-<10 ppb, 포테이토 칩, 포테이토 스낵은 278-3,277 ppb, 크래커, 스낵, 비스킷은 13-459 ppb, 시리얼은 <10-236 ppb, 차 및 음료는 ND-24 ppb, 커피는 394-1026 ppb, 초콜릿은 13-30 ppb, 사탕, 캐러멜은 ND-34 ppb, 통조림은 ND-20 ppb, 버터, 마가린 및 유제품은 ND-<10 ppb, 장류은 ND-60 ppb, 소스는 ND-51 ppb, 기타(땅콩, 호두)는 ND-13 ppb 범위의 아크릴아마이드가 검출되었다 국내 제품의 아크릴아마이드 함량은 외국에서 분석된 아크릴아마이드 함량과 비슷하였다.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2006년도 추계학술대회
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• pp.70-70
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• 2006

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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• pp.107-121
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• 2005

• 급식외식위생학회지
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• 제4권2호
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• pp.48-54
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• 2023

The study explores the impact of nutritional information on calorie prediction and purchase intent. Administered through self-report questionnaires, the research employs two types of stimuli to assess the influence of nutritional information. Hamburger set images, with or without accompanying nutritional details, were randomly presented to simulate the prevalent mobile app environment for fast-food delivery. Respondents were tasked with predicting calorie content and indicating purchase intent on a Likert 7-point scale. Results show a significant difference in calorie prediction based on the presence of nutritional labeling. While consumers expect positive health effects by estimating more exact calorie information with nutritional labeling, it doesn't significantly influence purchase intent. The study also examines consumer awareness and preferences regarding nutritional labeling policies, emphasizing the need for education and promotion. Most participants recognize the necessity of mandatory nutritional labeling in fast-food establishments, especially through delivery applications, to support healthier choices and prevent obesity.

• Journal of Community Nutrition
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• 제6권2호
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• pp.78-85
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• 2004

Children are the most nutrition sensitive sub-group of a population. The nutritional status of children should be especially emphasized at all levels. This study was performed to investigate the current status, trend, and influencing factors to malnutrition of infants and children in China. The study was mainly based on the China Health and Nutrition Survey which is a longitudinal study conducted in 8 provinces and the data on growth of children under 7 years of age in 9 cities in China. The result of this study showed that one fifth of the children under 5 years of age are still suffering from stunted growth and one tenth suffering from underweight. The nutrition intervention on children under 2 years of age, especially on those under 18 months should be emphasized. Better supplementary food can improve the nutritional status to decrease the prevalence of stunted children. Therefore, the development of supplementary food should be the priority and should be emphasized with breastfeeding.