• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.386-395
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• 2011

The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range for BMI. Most of these female university students preferred a thin body type and were not satisfied with their body shapes. Most also controlled their body weight for appearance by exercising and limiting food intake. The obese group often ate processed foods(p<0.01) and ate out(p<0.05). The underweight group and normal-weight group took vitamins and supplements more frequently(p<0.001). Those students who recognized their body image as a 'fat shape' had good appetites(p<0.05) and those who recognized themselves as 'normal shape' considered food formulations ate every meal (p<0.05) and consumed vitamins and other supplements frequently(p<0.01). The mean calorie intake of all students was about 80% of the recommend amount, so there was a risk of lack of various nutrients. The 'fat' students by body image recognition had lower calorie intakes in order to reduce body weight. In all the groups, there was a lack of vitamins $B_1$ and $B_2$, as well as the minerals Ca and Fe. Therefore, education on correct body image recognition and training on proper weight control are deemed necessary. In addition, education and counseling on nutrition that are tailored to individual status are needed.

• Journal of Korean Home Economics Education Association
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• v.7 no.2
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• pp.113-123
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• 1995

The purpose of this study is to investigate teachers’ recognition in Food/Nutrition, Textile/Clothing part in Home Economics Text Book of Middle School and to provide the basic data for the improvement of its curriculum. 147 Home Economics teachers in Taegu city and Kyungsangbukdo area responded to the questionnaire. The results are summarized as follows: 1. Most of Home Economics teachers have graduated Dept. of Home Economics Education and have ever taken teacher training. And even those who ever taken teacher training are not satisfied with training curriculum contents. Therefore, the result of this study shows that teacher training curriculum contents should be improved so as to be helpful for the actual teaching and learning. 2. In terms of the suitability of contents of food & nutrition and contents of textiles & clothing to the student’s learning development levels, the degree of suitability is in the order of nutrition & health, nutrition in adolescence, food selection, kinds and functions of nutrients in food & nutrition curriculum, and in the order of suitable clothing, mixture rate of fabrics, purchase of clothing, clothing in adolescence, clothing selection. The contents of making processed foods and usage of sewing machine of the existing text book have turned out not to be appropriate. 3. Most teachers suggest that dietary guideline for health, misconception about food & nutrition selection of ready-made suit suitable clothing for situation & character as well as the contents of the existing text book should be included in the new text book.

• Journal of Distribution Science
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• v.13 no.12
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• pp.33-40
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• 2015

Purpose - Given an increase in the consumption of plums, prices have fluctuated in an unstable manner, making it difficult for farmhouses to sell the product. This study intends to provide information on the cultivation and sale of plums to consumers, thus enabling producers to utilize relevant information to analyze the types of plums that are preferred and consumed by users. Research design, data, and methodology - In this study, a survey was conducted on plum consumption by a consumer panel established and operated by the Rural Development Administration in December 2009. The objective was to identify the purchasing awareness of plums and to analyze panel data from 2010 to 2013 using a linear regression model, a Tobit model, and a panel regression model to derive the purchase characteristics. Results - The outcome of the survey on plums is as follows. Plums are purchased because they are good for the health (90.6%), which means that most customers purchase plums for their health benefits. When plums are in season, the purchase rate is 94.8%, indicating that most plums are purchased when they are in season and that selling plums when they are out of season is difficult. Therefore, we sell most plums in the correct season, and the rest of the plums need to be processed and then sent to markets. The strongest reason for not purchasing plums is that they are difficult to process for consumption (63.1%), followed by the reason that the fruit is unfamiliar (15.5%). Regarding solutions for increasing the consumption of plums, the answers were as follows: distribute a recipe for plums (36.9%), advertise its effect through TV or the press (31.1%), and develop various processed products (15.6%). When customers decide to pick out plums, the major considerations were freshness (4.43), safe to eat (4.16), price (3.96), size (3.87), brand (3.28), and discount event (2.62). Freshness is important for decision making and safe to eat was more important than price because plums are washed and processed into plum jam. According to the results of the linear regression model, a higher family income results in a higher purchasing amount. However, the amount of plums purchased by a person was reduced if his or her income increased. Compared with individuals who used other purchasing agents on weekdays, those who used the traditional market turned out to purchase a higher amount of plums on the weekdays. Conclusions - Considering that numerous people purchase plums for their health benefits, promoting the consumption of plums is anticipated as being successful if they can be produced safely for consumption and for inclusion in recipes and various processed foods, and to promote eco-friendly agricultural practices.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.220-229
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• 2011

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.572-584
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• 2014

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was "Buying the special brand products repeatedly". In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

• The Korean Journal of Community Living Science
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• v.21 no.2
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• pp.243-257
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• 2010

This study was conducted to search the health food intake behavioral intentions of male workers. The health-related behavior of 150 subjects were compared(smoke, alcohol drink, breakfast, BMI, sleep, exercise and health check). On the basis of the Theory of Planned Behavior, the factors health-food intake behavior were evaluated; there were normative beliefs, motivation for compliance, subjective norms, social influence factors, and barriers as perceived behavior control. The results were showed with five points by the Likert scale and Significance by t-test. The most frequently consumed health food was tea(3.40/4points) followed by healthy drinks(2.49/4). As behavioral beliefs, if consumption of 'nutritional supplements'(3.61/5) and 'fatigue recovery'(3.62/5) received the highest scores. As a result, the idea of 'nutritional supplements'(3.94/5) and 'fatigue recovery'(4.06/5) were the important aspects, but others were also positively evaluated. As a sub-factor of subjective norms on normative beliefs, The highest social groups to encourage consumption of health food were parents (3.93/5), and the lowest were doctors (3.02/5). The most influential people were doctors (3.67/5) and spouses (3.65/5). Barriers to consumption health food were side effects (1.09/5) and price (2.08/5). Taking Ginseng products and other processed foods (juice, honey, bamboo, etc.) were correlated with health concern (p<0.05). Taking traditional stamina foods was correlated with dietary habit recognition (p<0.05). Mineral intake was positively correlated with age. Healthy drinks was negative (p<0.05). Minerals and supplement consumption were correlated with the practice of healthy behavior (p<0.01).

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.70-78
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• 2021

Identifying the extracellular metabolites of microorganisms in fresh vegetables is industrially useful for assessing the quality of processed foods. Pectobacterium carotovorum subsp. carotovorum (PCC) is a plant pathogenic bacterium that causes soft rot disease in cabbages. This microbial species in plant tissues can emit specific volatile molecules with odors that are characteristic of the host cell tissues and PCC species. In this study, we used headspace solid-phase microextraction followed by gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to identify volatile compounds (VCs) in PCC-inoculated cabbage at different storage temperatures. HS-SPME-GC-MS allowed for recognition of extracellular metabolites in PCC-infected cabbages by identifying specific volatile metabolic markers. We identified 4-ethyl-5-methylthiazole and 3-butenyl isothiocyanate as markers of fresh cabbages, whereas 2,3-butanediol and ethyl acetate were identified as markers of soft rot in PCC-infected cabbages. These analytical results demonstrate a suitable approach for establishing non-destructive plant pathogen-diagnosis techniques as alternatives to standard methods, within the framework of developing rapid and efficient analytical techniques for monitoring plant-borne bacterial pathogens. Moreover, our techniques could have promising applications in managing the freshness and quality control of cabbages.

• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.427-437
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• 2011

This study was conducted to investigate the utilization, recognition, and satisfaction of environment-friendly agricultural products (EAPs) in school food services according to the type of foodservice in the Jeonbuk area. Among the 270 school food service providers evaluated, 56.3% of the schools were located in an urban area and 43.7% were in a rural area. About 80% of urban schools used the EAPs for school foodservice, and 89.8% in rural schools (p<.05). The purchase frequency of grain (p<.01), fruits (p<.05), and processed foods (e.g. Tofu) (p<.001) was significantly different between the urban and rural schools. The perception of school dietitians in urban and rural schools between the EAPs and general agricultural products was significantly different (p<.05). The most different fact was 'safety' (p<.001). Most school dietitians has a gut understanding and a lot of confidence about the system of EAPs (p<0.01). The satisfaction score with EAPs was 3.35; in the urban schools it was 3.36 and in the rural schools 3.12 (p<.01). The satisfaction with EAPs in urban and rural schools was significantly different with regard to several factors; these were 'design' (p<.05), 'color' (p<.001), 'fresh' (p<.001), and 'diversity' (p<.01). There are conflicting views between the urban and rural schools for the additional costs brought by using EAPs (p<.01). In conclusion, our central and local governments should change their roles in financially positive ways and reflect the issue to make the policy effective.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.781-793
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• 2002

This study was carried out to investigate the nutritional education status and the recognition of the importance of elementary school dietitians (N＝183) in the Gyeongnam area. The results are summarized as follows. All subjects took part in nutritional education program, but the educational methods were passive, as in the case of “home correspondence”(80.8%) and “bulletin board poster”(16.4%), and the education frequency was very low as in “one time/month”(90.2%). The subjects thought “as an independent subject”(41.5%) and “as a related subjects”(35.1%) were suitable teaching venues for the nutritional education. They were very low in individual counseling (4.5%) for school children because of “lack of opportunity”(42.2%) and “heavy work load”(24.1%). However, most of the subjects wished that nutritional counseling could offered in the future (95.5%). The parents＇ experience of nutritional education was also low (34.3%). Information sources for nutritional education were mainly the “internet”(53.1%) and “re-educational materials” (25.0%). The available instructional materials included “printed materials”(96.7%), “exhibition bulletin materials” (70.3%) and “electronic materials”(46.4%). The preferred education materials were “exhibitionㆍbulletin materials”(32.2%), “printed materials”(29.2%), and “electronic materials”(27.7%). However, materials they wished to purchase were “electronic materials”(54.5%) and “cubic materials”(26.0%). These results show a difference between the preferred materials and the possessed materials. Most school dietitians (98.4%) recognized the necessity of nutritional education with respect to “good table manners”(42.0%), “correction of food prejudices”(30.3%), and “proper nutrition for growth”(21.0%) Although they had a great interest in nutritional education, they had difficulty in cutting their teaming into practice because of “heavy work load”(30.9%), “lack of a systematic curriculum”(25.2%), and “lack of a educational opportunity”(22.8%). Ninety five percent of subjects wished to have nutrition education taught as an independent subject. They pointed out “kindergarten”(60.0%) and “lower grades in elementary school”(33.9%) as the optimal starting times for nutritional education and “school dietitians”(91.3%) as suitable teachers for these programs. The required topics chosen by the subjects for nutritional education for children were “proper eating habits”(54.2%) and “nutritional problem”(31.5%). The dietitians thought “food prejudices”(44.7%), “rat too much processed and instant foods”(36.5%), and “obesity”(11.8%) were the most common nutritional problems among elementary school children. These results suggest the necessity of solving the nutritional problems in children by developing a nutritional education program. Along with this program, if dietitian assisted programs for parents were developed, the effects of nutritional education could definitely be increased.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.34-43
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• 2019

The aim of this study was to develop and evaluate a nutrition education program that was designed to increase the knowledge, attitudes, and skills of Korean adults regarding nutrition labeling. The education program was 45 minutes of short-term training, which was conducted in the form of lectures and exercises. The contents of the program were as follows: in the introduction stage, talking about status and reasons for checking nutrition labels; in the development stage, explanation of nutrition labeling and their content, reading, and identifying sample nutrition labels, as well as comparing nutrition labels and selecting better foods; in the closing stage, summary of nutrition labeling and a pledge to check nutrition labels when purchasing processed food. A total of 53 adults (88.5% female) aged 30 years and over participated in this study. The nutrition labeling awareness of the subjects was increased significantly from 55.8 to 96.2% after the education. After the education, the correct recognition rate of a nutrition label was increased significantly from 26.9 to 78.8% for the amount of food, from 25.0 to 73.1% for the calorie content, from 36.5 to 69.2% for the nutrient contents, and from 30.8 to 82.7% for the percent daily value. The self-efficacy of checking nutrition labels was also increased significantly compared to that before the education. The overall satisfaction score of the nutrition education program was 4.2 out of 5. The outcome showed that the nutrition education program of nutrition labeling improved the participants' awareness and self-efficacy towards checking nutrition labels.