• Korean journal of food and cookery science
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• v.28 no.5
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.253-257
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• 2005

This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble from and that the countries exporting flavoring substances most frequently to Korea were Japan. Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1255-1266
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to predict the association between nutritional intake and diabetes mellitus (DM) by developing an artificial neural network (ANN) model for older adults. SUBJECTS/METHODS: Participants aged over 65 years from the 7th (2016-2018) Korea National Health and Nutrition Examination Survey were included. The diagnostic criteria of DM were set as output variables, while various nutritional intakes were set as input variables. An ANN model comprising one input layer with 16 nodes, one hidden layer with 12 nodes, and one output layer with one node was implemented in the MATLAB^® programming language. A sensitivity analysis was conducted to determine the relative importance of the input variables in predicting the output. RESULTS: Our DM-predicting neural network model exhibited relatively high accuracy (81.3%) with 11 nutrient inputs, namely, thiamin, carbohydrates, potassium, energy, cholesterol, sugar, vitamin A, riboflavin, protein, vitamin C, and fat. CONCLUSIONS: In this study, the neural network sensitivity analysis method based on nutrient intake demonstrated a relatively accurate classification and prediction of DM in the older population.

• Korean Journal of Community Nutrition
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• v.17 no.4
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• pp.365-375
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• 2012

The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on the perception and information needs of elementary school students on artificial food colors including that the students usually were interested in artificial food colors, but didn't know about those well, and they wanted to get information on the safety of their intake, function and necessity of food color additives. Based on the above results, a comic book on artificial food colors was developed as a risk communication material for the elementary school students by brainstorming and consultation with experts. The book was titled as 'Variegated artificial food colors! Understanding and Eating'. It contained basic information on food additives focused on artificial food colors including definition, function, calculation of ADI, usage of artificial food colors, quizzes and useful web sites, etc. The results of field evaluation for the developed material by 101 elementary school students were very positive in getting the correct information, understanding artificial food colors and having proper attitude for healthy dietary life. Therefore, the developed material could be used to help elementary school students have proper perception on artificial food colors and facilitate the risk communication on food additives.

• Proceedings of the KSCN Conference
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• 2001.05a
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• pp.459.2-460
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• 2001

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.388-389
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• 1989

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1114-1120
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• 2015

; This study investigated the improvement effects of artificial rice containing Curcuma longa L. on lipid parameters in 3T3-L1 cells and C57BL/6J mice. Mice were divided into four groups, normal diet group (ND), high-fat diet group (HD), 20% artificial group (A20), and 20% Curcuma longa L. artificial rice group (C20), for 14 weeks. Adipogenesis was significantly suppressed compared with non-treated control at a concentration of $20{\mu}g/mL$. After the animal experiment, food efficiency ratio was elevated in the experimental group due to high-fat diet, whereas it was reduced in the A20 group and significantly reduced in the C20 group. Epididymal fat pad weight was significantly diminished in the C20 group. In addition, serum triglycerides were significantly reduced in the A20 and C20 groups compared to the HD group. Moreover, serum cholesterol level tended to decrease in the A20 group and significantly decreased in the C20 group compared with the HD group. According to these results, we can know that Curcuma longa L.-containing artificial rice has an improvement effect on lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.386-392
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• 1998

Experiments were carried out to establish an effective artificial drying method of Pacific saury (Cololabis seira) to kwamaegi. Raw fish containing 67% moisture were dried up to containing less than 40% moisture by drying for 15 days. The fish lost moisture more rapidly during first 3 days of natural drying than artificial drying. Total lipid content increased from 16.1% to 30.3 and 29.8% by 15 days of natural and artificial drying, respectively. Neutral lipid occupying 91.63% of total lipid increased to 92~94% during 15 days of drying, while content of phospholipid and glycolipid decreased slightly. The values of peroxide and thiobarbituric acid increased up to 6 days of drying and then did not change. Peroxide levels were lower in artifically dried fish than in naturally dried ones.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.801-812
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• 2022

BACKGROUND/OBJECTIVES: Diet planning in childcare centers is difficult because of the required knowledge of nutrition and development as well as the high design complexity associated with large numbers of food items. Artificial intelligence (AI) is expected to provide diet-planning solutions via automatic and effective application of professional knowledge, addressing the complexity of optimal diet design. This study presents the results of the evaluation of the utility of AI-generated diets for children and provides related implications. MATERIALS/METHODS: We developed 2 AI solutions for children aged 3-5 yrs using a generative adversarial network (GAN) model and a reinforcement learning (RL) framework. After training these solutions to produce daily diet plans, experts evaluated the human- and AI-generated diets in 2 steps. RESULTS: In the evaluation of adequacy of nutrition, where experts were provided only with nutrient information and no food names, the proportion of strong positive responses to RL-generated diets was higher than that of the human- and GAN-generated diets (P < 0.001). In contrast, in terms of diet composition, the experts' responses to human-designed diets were more positive when experts were provided with food name information (i.e., composition information). CONCLUSIONS: To the best of our knowledge, this is the first study to demonstrate the development and evaluation of AI to support dietary planning for children. This study demonstrates the possibility of developing AI-assisted diet planning methods for children and highlights the importance of composition compliance in diet planning. Further integrative cooperation in the fields of nutrition, engineering, and medicine is needed to improve the suitability of our proposed AI solutions and benefit children's well-being by providing high-quality diet planning in terms of both compositional and nutritional criteria.