• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.639-651
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• 2010

This study investigated women's magazines and women's food consumption stories of the 1950/s. That is, it attempted to comprehend the connection between the public and private aspects of food consumption as discussed in the 1950's. The public aspect of culture was investigated using the women's magazine "Yeo-won" which reflected the social and intellectual hegemony of the time. The private aspects of culture were investigated by reviewing the daily life of women though in-depth interviews. Mass media reflected the social and intellectual hegemony and indicated that a cultivated woman who supported western food was a wise mother and a good wife, and that a woman who consumed flour-based food was a reasonable and modern consumer, ahead of her time The admiration for the U.S. and its advanced civilization through free handouts of flour and powdered milk accelerated the consumption of industrialized flour-based foods such as noodles, hardtack, and steamed bread. This lead to the rigid traditional food-eating habits of boiled rice, and side dishes changed to flour-based and processed foods. That is, food represented a cultural identity.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• Journal of the Korea Convergence Society
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• v.12 no.8
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• pp.85-92
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• 2021

This study was conducted to identify the impact of adolescents' dietary behavior on their stress perception and provide basic data for education programs linked to customized nutrition education by gender. In this study, the 2019 Korea Youth Risk Behavior Web-based Survey was used, and a total of 57,303 middle·high school students were selected. Controlling adolescents' age, school record, economic status, residence type, subjective health and body type perception, and the dietary life variables designed with breakfast, fresh foods(fruit, vegetables, milk, water), processed foods(carbonate beverage, energy beverage, sweet beverage, fast food) were analyzed to have an effects on the stress recognition of adolescents. Breakfast had a negative(-) effect on stress perception in all genders of adolescents, and in the case of fresh food, water for boys and fruit for girls had the highest negative(-) effect on stress perception, and in the case of processed foods, energy drink was the dietary factor that had the highest positive(+) effect on adolescents' stress perception. These results suggest that it is necessary to develop a dietary education program tailored to the gender of adolescents to improve their stress perception, and to provide continuous guidance to form a healthy diet.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.76-83
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• 1976

The aims of this study are, 1) to describe the attitudes of the community towards each food item and 2) to provide the information necessary for the solution of nutritional problems due to the different food intake of the community. This study is based on the Food Consumption Survey conducted by the Ministry of Health and Social Affairs in a series of National Nutrition Survey in August, 1973. The sample included 8 communities, in which 160 households were selected at random for this study. The procedures and methods used in this study to compute the acceptability index were adopted from the study of H. Toyokawa, University of Tokyo. Food attitudes of the sample communities are clear in terms of the mean acceptability index which is presented in Table 3. The following order is indicative of the relative strength of acceptability of the respective food items: 1. Seasonings (-1.20) 2. Oils and fats (-1.12) 3. Pulses(- .60) 4. Processed vegetables (- .45) 5. Seaweeds (- .32) 6. Sugars (- .19) 7. Fresh vegetables (- .15) 8. Rice (- .13) 9. Cereals and grain products (- .07) 10. Starchy roots (- .06) 11. Fresh fish and shells (.44) 12. Processed fish and shells (.56) 13. Eggs (1.06) 14. Fruits (1.26) 15. Meats and poultry (1.33) 16. Milk and milk products (2.87) There are highly significant difference in the acceptability index between food items and the mean intake of rice, cereals and grain products, pulses, starchy roots, processed vegetables, fruits, sugars, seaweeds, seasonings, meats and poultry, eggs, fresh and shells, and oils and fats between the communities at the .01 level of significance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.325-337
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• 2003

This study was designed to determine the distribution of trans fatty acids (tFAs) isomers of Processed foods commonly consumed in Korea. The tFAs positional isomers were analyzed using GC/MS spectrometer with HP-23 cis/trans FAME, capillary column (50m $\times$ 0.20 mm, id., 0.2 ${\mu}{\textrm}{m}$ film thickness) for 41 food samples. TFAs isomers were identified by comparing retention time with standards and GC/MS spectrum. In margarines, the content of tFAs ranged from 4.0% to 25.16% and the most abundant positional isomer of tFAs was C18:1 $\Delta$9t. In oils and fats, lards contained higher levels of tFAs (5.70~16.54%) than shortenings (6.77~10.55%). Shortenings contained higher levels of C18:1 $\Delta$9t (3.1~5.1%) than lard (1.6~4.3%), but corn oils had no tFAs. In seasonings, mayonnaise had no C16:1 $\Delta$9t, whereas C18:3t was detected. The content of tFAs in confectioneries was wide (16.20~52.16%). Among them, instant popcorns contained the highest amount of tFAs. Milk and dairy products showed even distribution of tFAS such as C18:1t, C18:2t, and C18:3t. Predominant tFAS isomer of condensed milk and ice cream was C16:1 $\Delta$9t. Frozen french fries and fried chicken contained higher levels of C18:1$\Delta$9t (9.4%), whereas grilled pork (jowl) had no C18:1 $\Delta$9t. The amount of tFAs per serving size was the highest in popcorn, followed by frozen pizza, frozen french fries, fried chicken, and bakeries.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.190-204
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• 2012

This study was conducted to investigate the relationships between dietary habits and food intake and impulsiveness and aggression in the 6th grade students(boys 53, girls 37, N=100) of the elementary school in Chuncheon area. The main results are as follows. According to the survey on dietary habits and foods intake, the score of "I eat a balanced diet that consists of boiled rice, soup, and more than two side dishes" was the highest as $4.31{\pm}0.96$ while the score of "I watch TV or read a book during having a meal." was the lowest as $3.16{\pm}1.36$. The girls had better score than boys for "I eat slowly." while the boys had better score than girls for "I exercise every day."(p<0.01). Total scores of dietary habits were not significantly different between the sexes. For having fruits, girls($4.28{\pm}0.77$) ate them more frequently than boys did($3.81{\pm}1.02$) but for having soda drinks, boys($2.85{\pm}1.10$) drank more frequently than girls did($2.32{\pm}1.11$) (p<0.05). The total scores of impulsiveness were not significantly different between the sexes(boys $2.60{\pm}0.93$ vs. girls $2.57{\pm}0.99$), but those of aggression were significantly different(p<0.05) between the boys($3.01{\pm}0.79$) and the girls($2.63{\pm}0.78$). The score of total dietary habits had a negative relationship with that of aggression(r=-0279, p<0.01) but not with that of impulsiveness. The frequency of 'having milk and milk products' and all processed foods had positive relationships with the scores of impulsiveness and aggression(p<0.01). Especially, the total score of having processed foods had highly positive relationships with impulsiveness(r=0.656, p<0.01) and aggression(r=0.614, p<0.01). In conclusion, it is very important to have a good dietary habits and to reduce the frequency of having processed foods for children's good personality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1600-1607
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• 2013

The aim of this study was to investigate effect of nutrition education methodology on consumption of processed food and personality of middle school students aged 14 to 16 years who live in Busan. We categorized questionnaire based on students' consumption of processed food and personality characteristics. Based on the above, we determined serum mineral level to validate the correlation between personal characteristics and quantifiable serum mineral level. Following adoption of a proper nutrient education methodology, we found that consumption of processed foods such as meat and meat products, frozen food, noodles, bread and snacks, and drink was significantly reduced. In addition, there were distinct changes in personality characteristics such as stability, governmentality, sociality, and responsibility that became markedly increased, whereas impulsiveness decreased. We found that these distinct nutrition- education-based changes were statistically significant, when compared before and after providing proper nutrition education. We interpret these results as group with low stability showed a high consumption of meat and meat products, noodles, bread and snacks, and drink, whereas group with high stability showed a high consumption of milk and dairy products. Similarly, we also found that group with low impulsiveness showed a high consumption of canned foods, whereas group with high impulsiveness showed a high consumption of meat and meat products, frozen food, noodles, bread and snacks. Our results indicated that serum Na after nutrition education decreased, whereas other minerals including Ca, Fe, Zn, Mg and K increased, when compared with before nutrition education procedure. This study suggests that nutrition education methodology and establishment of proper dietary educational programs keeping in view balanced dietary habits for middle school students would not only appear to make them get along with healthy dietary habits, but also change their personality characteristics.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.337-342
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• 2008

In this study, HPLC was used to determine the total sugar contents of processed foods as well as main and side dishes that were acquired from noncommercial foodservices. The total sugar content was identified as the total amount of both mono- and di-saccharides according to the nutritional information standard defined by the Korea Food and Drug Administration. The results for the processed foods were as follows: $25.3{\pm}9.5%$ for biscuits, $11.7{\pm}10.6%$ for snacks, $29.9{\pm}17.7%$ for chocolate, $35.5{\pm}9.3%$ for processed chocolate products, $11.0{\pm}2.7%$ for fruit juice, $10.0{\pm}3.6%$ for carbonated beverages, $23.0{\pm}3.2%$ for ice cream, $24.5{\pm}3.2%$ for ice milk, and $11.4{\pm}2.6%$ for stirred yogurt. Overall, candy items had relatively higher total sugar contents ($71.1{\pm}19.3%$ ) than any other items. Foods in the school zone had $52.3{\pm}24.4%$ total sugars. The noncommercial foodservice foods were classified into 5 main dish categories and 12 side dish categories. The total sugar contents of the main dishes were $2.6{\pm}1.9%$ for cooked rice with seasoning, and $4.7{\pm}0.1%$ for spaghetti. Among the side dishes, hard boiled foods and stir-fried foods contained the highest amounts of sugar, which were dependent on the main ingredients in the foods. Other side dishes with high sugar contents included seasoned vegetables/dried fish/seaweed ($5.5{\pm}5.3%$), salads ($5.6{\pm}3.1%$), and kimchies ($5.7{\pm}4.1%$). The total sugar contents of the side dishes ranged widely, and were significantly different according to main ingredients, cooking method, and amount of spice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1929-1936
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• 2014

This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to processed food items was in the following order: confectionary (31.3%)> beverages (17.3%)> breads (12.3%)> instant noodles (11.7%) and milk or dairy products (11.7%)> frozen desserts (10.6%). The places for purchasing were a big mart (30.7%), convenience store (28.5%), and school cafeteria (26.8%). The reasons for purchasing were 'tasty' at 43.6% and 'hungry' at 35.2%. Main factors affecting purchasing were 'taste' at 70.9%, followed by price (16.2%)> quantity (5.6%)> nutrition (4.5%). The most important parts of food and nutrition labels were 'shelf-life' (67.0%) and 'calories' (57.5%). Degrees of confirmation of food and nutrition labeling were 'always' (12.3%), 'rarely' (28.5%), and 'sometimes' (59.2%). The reasons for not reading labels were 'unconcerned' (27.9%), 'too tiny lettering' (28.5%), 'hard to understand' (16.2%), and 'habitually' (15.1%). These results reflect low attention of high school students towards healthy food choices using food and nutrition labeling during purchasing. In conclusion, a specific education program for providing accurate product information as well as leading healthy purchasing behaviors should be required.

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.265-271
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• 2015

This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.