• 동아시아식생활학회지
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• 제8권2호
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• pp.137-146
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• 1998

This study was designed to investigate the main sources of food and nutrition, utilization, reliance, nutritional knowledge and dietary behavior. The results are as follows. 1. The main sources of food and nutritional information are television and radio, newspaper and popular magazines in that order. 2. The first topic is a guiding principle in the dietary life of adult disease prevention. 3. The percentage of the perceived nutritional knowledge of respondents using the newspaper and popular magazines is higher than for the respondents using the television and radio, but the accuracy of the nutritional knowledge was not significant. Per the results, the nutritional education of people through the mass media is very reasonable, Therefore, it is necessary to develop a nutritional education program and implement the program using the most practical mlethod to deliver the information.

• 동아시아식생활학회지
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• 제27권3호
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• pp.268-279
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• 2017

The purpose of this study was to analyze the effects of dietary life application according to preferred dietary life education type on quality of life of participants in dietary life education programs and to provide basic data necessary to enhance dietary life education. The results of the analyses conducted to classify the types of preferred dietary life education and types of dietary life application and to verify the validity and reliability of the factors are as follows. In terms of the types of preferred dietary life education, health-oriented type, knowledge-oriented type, and experience-oriented type were derived. In terms of types of dietary life application, proactive application and emotional application were derived. Knowledge-oriented type and experience-oriented type were found to affect proactive application and emotional application in terms of real-life application, and proactive application and emotional application were found to affect quality of life. Therefore, in order to enhance the dietary life education for adults in general, it is necessary to improve accessibility by initiating and promoting various programs along with continuous support from central and local governments. Moreover, in order to increase the real-life application and utilization of such programs, the importance of practical and theoretical education must be recognized, and efforts should be made in training specialized instructors.

• 동아시아식생활학회지
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• 제11권2호
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• pp.140-150
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• 2001

This study was conducted to find out the desirable measures for maintenance and development traditional foods when abroad, by investigating the knowledge and actual state of utilization of Americans residing in the Los Angeles on Korean traditional foods. The 308 respondents of questionnaires were taken. 96% of the respondents demonstrated interest in traditional foods. Among kinds of traditional food, the most preferable food was boiled rice(71.4%) and Kimchi(70.9%) , The that traditional foods are used were good taste(45.4%) and familiar taste(41.6%). The reason for avoiding them was, mainly, troublesome cooking methods (46.3% ). Conclusively, the Korean Americans residing in the Los Angeles have made good use of boiled rice and Kimchi a staple common food, but special foods. ceremonial foods and festival foods were hardly used. To maintain Korean traditional foods when abroad, it is necessary that older generations sometimes offer opportunity to meet with them to the coming Korean generations, and Korean food companies develop and export standardized and simplified traditional foods.

• 동아시아식생활학회지
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• 제11권1호
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• pp.60-70
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• 2001

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0% )and Korean festivals(40.8%). Festival foods were prepared in Sulnal( =New Year's Day), Chusok( =the Korean Thanksgiving Day), Daeborum( =the 15th of January by the lunar calendar), Dongji( =the winter solstice) and Tano( =the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.

• 한국지역사회생활과학회지
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• 제20권1호
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• pp.51-59
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• 2009

This study was performed to investigate the effect of food and nutrition label education on the perception and utilization of nutrition labels on food packaging, and to suggest the importance and necessity of food and nutrition label education in the school curriculum. 811 junior-high school students participated in this study and completed self-administered questionnaires regarding general characteristics, and the perception and utilization of nutrition labels. Knowledge of nutrition labels was tested by 13 questions on the questionnaire. Data was analyzed (using SAS package program) based on the educational experience with nutrition labels. Significant differences in each variable were tested using the $X^2$-test and t-test. Students who had learned about the food and nutrition labeling system had more knowledge of nutrition labels and were more likely to check the nutrition label before purchasing food. In addition, students who had been educated about food and nutrition labels in the school curriculum had a significantly higher understanding and recognition of the nutrition label system. These results suggest that education concerning the food and nutrition label system increased the students' interest in nutrition labels and helped them choose healthy food. Therefore, it is necessary to include an education program about food and nutrition labels in the school curriculum to help students use label information and make healthy dietary choices.

• 한국식품영양과학회지
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• 제41권6호
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• pp.796-806
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• 2012

본 연구는 2009년 9월 7일부터 9월 19일 사이에 광주광역시 소재 중학교 남학생과 여학생 420명을 대상으로 중학생의 식생활태도와 영양지식의 수준별 식품표시에 대한 인식과 이용실태의 차이점을 알아보았다. 첫째, 중학생의 식생활 태도는 총 75점 만점에 평균 49.47점으로 양호한 편이었다. 성별 식생활태도는 남학생 49.78점, 여학생 49.13점으로 남학생과 여학생 간의 유의한 차이는 나타나지 않았다. 또한 학년별 식생활태도는 1학년이 50.68점, 2학년 49.49점, 3학년 48.10점으로 1학년의 식생활태도가 가장 좋은 것으로 나타났으나 유의한 차이는 없었다. 둘째, 중학생의 영양지식 정도는 총 15점 만점에 평균 10.88점으로 나타나 양호한 편이었다. 성별 영양지식의 평균은 남학생 10.65점, 여학생 11.15점으로 여학생이 남학생보다 영양지식의 수준이 높았다(p<0.01). 또한 학년별 영양지식의 평균은 1학년이 10.98점, 2학년은 10.65점, 3학년은 11.03점으로 3학년의 영양지식이 가장 높았다. 셋째, 중학생의 식품표시 확인 여부는 '확인한다'가 62.9%로 나타났다. 식품표시는 남학생보다는 여학생이 더 확인하였고, 학년별로는 2, 3학년에 비해 1학년이 더 확인하는 편이었다. 또한 식생활태도가 좋은 그룹이 유의한 차이(p<0.001)를 보이며 식품표시를 더 많이 확인하였으며, 영양지식 점수가 높은 그룹이 식품표시를 더 확인하였다. 식품표시를 확인한다고 답한 대상자들 중 가장 먼저 확인하는 식품표시 내용은 유통기한이 54.9%로 가장 많았고 제품명, 가격 순이었다. 식품표시를 확인하는 이유 역시 유통기한(제조일자)을 확인하기 위해서가 61.6%로 가장 많았고 영양성분의 정보를 얻기 위해, 보관 시 주의할 점을 알아보려고, 가격이나 중량 등을 비교하려고 순이었다. 식품표시를 확인하지 않는 이유는 아무 생각 없이 습관적으로 구매하는 편이 43.8%로 가장 많았고, 식품표시에 관심이 없기 때문 30.9%, 식품표시 내용을 이해하기 어렵기 때문이 17.3% 순으로 나타났다. 식품표시에 대한 만족도는 총점 30점 만점 중 16.20점으로 중간 정도였다. 식생활태도가 좋은 그룹은 17.54점, 중간 그룹은 16.32점, 나쁜 그룹 14.86점으로 만족 정도에 있어 그룹 간 유의한 차이(p<0.001)가 나타났다. 즉, 식생활태도가 좋은 집단의 식품 표시에 대한 만족도가 높았다. 영양지식 수준별 그룹의 만족 정도는 높은 그룹이 15.79점, 중간 그룹 16.08점, 낮은 그룹 17.08점으로 영양지식 수준이 낮은 그룹의 만족도가 영양지식 수준이 높은 그룹에 비해 높았다. 넷째, 식품과 영양표시의 내용에 대한 이해도는 총 7점 만점에 4.71점으로 높은 편이었다. 식생활태도로 분류한 그룹별 식품과 영양표시의 내용에 대한 이해도는 중간 그룹의 실제 이해도가 가장 높았고 오히려 좋은 그룹의 이해도는 세 그룹 중 가장 낮았다. 영양지식 수준으로 분류한 그룹별 식품과 영양표시의 내용에 대한 이해 정도는 영양지식 수준이 높은 집단이 높았다. 이러한 결과 중학생의 식생활태도와 영양지식 수준은 양호한 것을 알 수 있었다. 식생활태도와 영양지식 수준이 높은 집단의 식품표시에 관한 인식이 높고 식품표시를 확인하는 비율 역시 높음을 알 수 있었으나 실제로 식품과 영양표시를 이해하는 정도는 그보다 낮았다. 따라서 중학생들이 식품표시를 확인하고 구입할 수 있도록 실천위주의 교육이 필요하고, 식품표시 형식 또한 쉽게 이해할 수 있고 눈에 잘 띄는 표시기준과 표시방법을 마련하고 믿을 수 있는 식품영양표시제의 정착을 위해 정부나 관련기관, 기업, 학교의 노력이 필요하다 하겠다.

• 한국가정과교육학회지
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• 제22권4호
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• pp.77-90
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• 2010

본 연구는 고등학생들의 식생활영역 실천도 및 교육 요구도를 조사하기 위해 대구 경북지역의 1, 2학년 고등학생 463명을 대상으로 자기기입식 설문조사로 실시되었다. 식생활교육에 대한 필요성 인식수준은 3.47/5.00점으로 높았다. 식생활 교육이 필요한 이유로는 건강관리와 성장에 필요하기 때문이 54.6%로 가장 높았다. 일상생활에서 식생활 지식의 활용도는 3.16점, 식생활 영역에 대한 흥미도는 3.23점이었고, 식생활교육이 흥미로운 이유는 내용이 다양하고 재미있어서가 28.3%로 가장 높았으며, 직업선택을 위해(21.2%), 행복한 가정생활을 위해(20.7%), 실습이 많아서(19.7%) 등이었다. 식생활 영역의 난이도는 2.82점으로 낮은 편이었고, 식생활교육 요구도는 3.24점으로 조리능력 향상을 위한 요구도가 3.59점으로 가장 높았고, 다음으로 우리나라 식생활 문화(3.46점)에 대한 요구도가 많았다. 식생활 영역의 실천도는 3.43점으로 위생적이고 안전한 식품선택(3.72점)이 가장 높았고, 다음으로 손 씻기 등의 위생적인 식생활(3.71점)이 높았지만 건강한 생활을 위한 식생활, 식생활 평가, 생애주기를 고려한 식생활에 대한 실천도가 낮았다. 식생활교육 실천도는 필요성 인식, 활용도, 흥미도, 요구도와 양의 상관관계를 나타내었지만 난이도와는 음의 상관관계를 나타내었다. 따라서 고등학교 시기의 식생활교육은 성장과 발달, 건강과 행복한 가정생활을 위해 더욱 강화되어야 하며, 일상생활에서의 실천율을 높이기 위해 교육내용과 방법의 개선이 요구되었다. 또한 식생활교육은 학교교육 뿐 아니라 가정과 사회와 연계한 통합교육으로 이루어져야 할 것이다.

• 한국식품조리과학회지
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• 제27권5호
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• pp.611-623
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• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

• Animal Bioscience
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• 제36권2_spc호
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• pp.364-373
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• 2023

The gastrointestinal (GI) tract of ruminants contains diverse microbes that ferment various feeds ingested by animals to produce various fermentation products, such as volatile fatty acids. Fermentation products can affect animal performance, health, and well-being. Within the GI microbes, the ruminal microbes are highly diverse, greatly contribute to fermentation, and are the most important in ruminant nutrition. Although traditional cultivation methods provided knowledge of the metabolism of GI microbes, most of the GI microbes could not be cultured on standard culture media. By contrast, amplicon sequencing of 16S rRNA genes can be used to detect unculturable microbes. Using this approach, ruminant nutritionists and microbiologists have conducted a plethora of nutritional studies, many including dietary interventions, to improve fermentation efficiency and nutrient utilization, which has greatly expanded knowledge of the GI microbiota. This review addresses the GI content sampling method, 16S rRNA gene amplicon sequencing, and bioinformatics analysis and then discusses recent studies on the various factors, such as diet, breed, gender, animal performance, and heat stress, that influence the GI microbiota and thereby ruminant nutrition.