• Nutritional Sciences
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• v.5 no.1
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Journal of Nutrition and Health
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• v.34 no.7
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• pp.809-820
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• 2001

The purpose of the study was to find out the rich sources of vitamin B-complexes in Korea. Thirty kinds of vitamin B-complex (thiamin, riboflavin, and niacin) rich foods were selected based on vitamin content in 100g edible portion, single serving size, 100kcal energy content, and 1999 national annual food supply data. The results were summarized as follows: \circled1 Most of the thiamin rich foods selected were fishes: half of the foods selected was fishes when based on the contents in single serving size. On the other hand, about half of the foods selected were vegetables when based on the thiamin contents in 100kcal energy content. A relatively large number of food groups were included such as fishes, vegetables, beans, grains, meats, etc. when based on the contents in 100g edible portion, and national food supply data. \circled2 Most of the riboflavin rich foods selected were fishes and shellfishes, and vegetables: half of the foods selected were fishes and shellfishes when based on the content in 100g edible portion; two-thirds of the foods selected were vegetables when based on the content in single serving size; half of the foods selected were vegetables when based on the content in 100kcal. \circled3 The most important niacin sources are fishes: Most than 60% of the foods selected were fishes when based o the 100g edible portion, single serving size, and 100kcal energy content. Laver is very important source of all 3 vitamin B-complexes in Korea when based on the content in 100g edible portion, 100kcal energy content, and national annual food supply but not in single serving size. On the other hand, rice is rice is sources of all 3 vitamin B-complexes when based on the national annual food supply, but not in single serving size. On the other hand, rice sources of all 3 vitamin B-complexes when based on the national annual food supply, but is not included in 30 rich foods selected based on the content in 100g edible portion, single serving size, and 100kcal energy content. Mushrooms are also very important food sources of thiamin, riboflavin, and niacin when based on the vitamin content in 100g edible portion, single serving size, and 100kcal energy content but not included in 10 rich food selected based on the national food supply data.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.858-865
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• 2015

The study was carried out to investigate the efficacy of current nutrition labeling of processed foods and examine awareness among university students of nutrition information given current nutrition labels, and also awareness of the one-serving size of snacks that come in differently sized packages. A total of 100 students in Chungbuk, Korea participated in this study. About 60% of the subjects knew about nutrition labeling; however, a very small percentage (11%) of the subjects reported an experience of being educated about nutrition labeling. Also, just 32% of the students checked nutrition labels when they purchased processed foods. When understanding of nutrition information on labels of snacks in differently sized packaging was tested, over 80% of the subjects understood nutrition information accurately. Five different package sizes were studied. Of these 5, packages containing about 200% of one standard serving showed the highest rate of misunderstanding of total energy contents per container. Interestingly, the students most strongly preferred containers that contained 300% of one standard serving. From these results, we conclude that students consider the current recommendation for a serving size to be small, which may be related to misreading of nutrition labels of snacks that come in packages containing less than 300% of one standard serving size. To improve accurate understanding of nutrition labels of snacks, total package labels or dual column labels on packages containing less than 300% of one standard serving size should be considered.