• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

• The Korean Journal of Applied Statistics
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• v.33 no.2
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• pp.215-228
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• 2020

Under Article 19, Paragraph 1 of the Food Industry Promotion Act, Rural Development Administration renews the Korean foods composition table every five years. Before the publication of the tenth revision of the Korean foods composition table in 2021, this paper suggests methods for collecting representative samples of 182 highly consumed foods in Korea. Food markets are categorized by their distribution channels, which are supermarkets and local markets. Eight samples are collected from each category by applying the National Food and Nutrient Analysis Program (NFNAP)'s stratified multi-stage sampling. The NFNAP was implemented in 1997 as a collaborative food composition research effort between the National Institute of Health (NIH) and the US Department of Agriculture (USDA) to secure reliable estimates for the nutrient content of food and beverages consumed by the US population. Selected supermarkets for selecting representative food samples are Emart Kayang, Homeplus Siheung, Lottemart Dongducheon, Emart Suwon, Lottemart Dunsan, Lottemart Yeosu, Emart Ulsan, and Hanaroclub Ulsan. Selected local markets also are Doksandongusijang in Geumcheon-gu and Pungnapsijang in Songpa-gu, Seoul, Ilsansijang in Ilsanseo-gu, Goyang, Unamsijang in Buk-gu, Gwangju, Beopdongsijang in Daedeok-gu, Daejeon, Bongnaesijang in Yeongdo-gu and Jwadongjaeraesijang in Haeundae-gu, Busan, and Jungangsijang in Jinhae-gu, Changwon.

• Journal of Korean Home Economics Education Association
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• v.28 no.3
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• pp.79-88
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• 2016

The purpose of this study was to distinguish which food is fast foods and to define the characteristics of fast foods. The 14 kind of foods(hamburger, pizza, fried chicken, raymyeon, hotdog, doughnut, fried fish cake, jajangmyeon udong, ice cream, dukbokki, spaghetti, sandwich, gimbab, and salad) and 5 characteristics of fast foods(takeout, franchise, fast serving, unhealthy, and cheap price foods) were selected based on the dictionary and previous research papers about fast foods for this study. A total of 306 male and female high school student in Daejeon area were participated. The data were gathered by questionnaire and analyzed by SPSS/WIN 18.0 program. The participants evaluated the fast foods as delicious and convenient foods but non-nutritious, i.e. high fat but vitamin deficient foods. Among the 14 foods examined, hamburger, pizza, and fried chicken were the foods which more than 90% of the participants acknowledged to fast foods. Dukbokki, spaghetti, sandwich, gimbab, and salad were the foods which less than 50% of the participant acknowledged to fast foods. Among the 5 characteristics of fast food examined, unhealthy foods showed the highest sensitivity, specificity, predictive value, and odds ratio(0.803, 0.712, 0.597, and 2.79, respectively), and cheap price showed the lowest values of those(0.565, 0.335, 0.242, and 0.85, respectively) for acknowledging foods to fast foods. As conclusion, hamburger, pizza, and fried chicken were the representative foods of fast foods. Fast foods are generally considered as fast served cheap price foods, but the participants did not think the fast foods as fast and cheap foods. The most distinguished characteristics of fast foods in the students' minds was unhealthy foods.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.513-524
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• 2005

The dietary habits and eating behaviors of nonagenarian subjects over 90 years old in Korean representative longevity belts of Damyang, Gokseong, Kurye, Sunchang were evaluated. The subjects of the study were 91 elderly people (26 males and 65 females) over 90 years old and their dietary habits, food preferences and meal patterns were collected by individual interview. The percentage of subjects, who answered 'very good' or 'good' for their health status, was $65.9\%$. In this study, $55\%$ of subjects were without chronic diseases, and there was no significance difference in gender. Many subjects had performed regular exercise and outdoor activity. The rate of eating together with their family was $79.1\%$. Most of subjects ($91.2\%$) had a regular mealtime consuming three meals a day, and they had good appetite and pleasure of eating. The higher preference of food group was fruits ($95.6\%$), legumes ($94.5\%$), mushrooms ($93.4\%$) and vegetables ($92.3\%$), but the amount of intakes is higher in vegetables than the others. Eating with family, regular exercise and self-rated good health are improved their nutrient intakes. Most frequently consumed meal pattern was rice plus soup and side dishes. The side dish consumed frequently was Namul (blanch and seasoned vegetables). From this study, the nonagenarian populations in longevity belt in Korea have good dietary habits such as regular mealtime, constant amount of meal and eat with pleasure. They are taking Korean traditional meal pattern, providing enriched antioxidant vegetable foods. Also, it can be concluded that the amount and quality of diet in the long-lived elderly are responsible for the Korean traditional family system.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.134-140
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• 2019

BACKGROUND/OBJECTIVES: Excessive sugar consumption may increase the risk for development of several diseases. Although average dietary sugar intake of Koreans is within the recommended level, an increasing trend has been found in all age groups. This study aimed to evaluate the population attributable fractions (PAF) to dietary sugar for disease and death in Korea, and to estimate the socioeconomic effects of a reduction in dietary sugar. MATERIALS/METHODS: The prevalence of sugar-sweetened beverages (SSB) overconsumption (${\geq}20g$ of sugar from beverages) was analyzed using the Korean National Health and Nutrition Examination Survey 2015. Disease-specific relative risks of excessive SSB consumption were obtained through reviewing previous studies. Using the prevalence of SSB overconsumption and each relative risk, PAFs for morbidity and mortality were calculated. Socioeconomic costs of diseases and death attributable to SSB overconsumption were estimated by using representative data on national medical expenditures, health insurance statistics, employment information, and previous reports. RESULTS: Disease-specific PAF to SSB consumption ranged from 3.11% for stroke to 9.05% for obesity and dental caries, respectively. Costs from disease caused by SSB overconsumption was estimated at 594 billion won in 2015. About 39 billion won was estimated to be from SSB consumption-related deaths, and a total of 633 billion won was predicted to have been saved through preventing SSB overconsumption. CONCLUSIONS: Sugars overconsumption causes considerable public burdens, although the cost estimates do not include any informal expenditure. Information on these socioeconomic effects helps both health professionals and policy makers to create and to implement programs for reducing sugar consumption.

• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.41-50
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• 2016

Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.72-85
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• 2013

The purpose of this study was to evaluate trends in the sources of dietary sodium intake in a representative Korean population in the Korea National Health and Nutrition Examination Survey (KNHANES) conducted in 1998, 2001, 2005, 2007, 2008, 2009, and 2010. The study consisted of 53,570 men and women aged 7 years or older participating in the KNHANES during the corresponding years. Overall sodium intake and the mean percent contribution of each dish and food group to dietary sodium intake across 1998-2010 were calculated. The means of sodium intake ranged between 4,572.6-5,498.9 mg/d across 1998-2010. The major dish groups contributing to dietary sodium intake were kimchi (1,154.8-1,521.2 mg/d), noodles and dumplings (505.3-760.5 mg/d), soups (465.3-714.8 mg/d), and stews and casseroles (387.0-579.8 mg/d). The combined mean percent contribution from the top four dish groups contributing to dietary sodium intake showed a slight decrease over the period; 64.4% in 1998, 64.5% in 2001, 59.3% in 2005, 58.2% in 2007, 56.3% in 2008, 56.7% in 2009, and 54.4% in 2010. The major food groups contributing to dietary sodium intake were seasonings (1,852.9-2,435.9 mg/d), vegetables (1,425.6-1,792.1 mg/d), grains (482.2-778.1 mg/d), and fish and shellfish (257.2-351.4 mg/d). In addition, the combined mean percent contribution from the top four food groups showed a slight decrease over the period; 92.8% in 1998, 93.2% in 2001, 93.8% in 2005, 92.1% in 2007, 91.7% in 2008, 90.9% in 2009, and 90.7% in 2010. In summary, we did not observe a reduction in dietary sodium intake over time, however, the percent contributions from the top major dish groups or food groups to dietary sodium intake showed a decrease over the last decade.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.21-35
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• 2022

The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥ 75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teaching-learning plans for the development of educational materials and media.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.174-181
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• 2009

The consumption of "ready-to-eat" agricultural products is recently increasing and the safety of these agricultural products is forefront of public concerns. The 120 samples of paprikas, strawberries and tomatoes, which are the representative exported agricultural products, were purchased at the department stores and discount stores in Daejeon. And we determined the microbiological and parasitological contamination level of these agricultural products using culture media, multiplex PCR, commercial bacterial detection kit and microscopy, and also evaluated the decontamination method. Mean counts of total aerobic bacteria from these agricultural products ranged from $1.3{\times}10^4$ CFU/g to $1.8{\times}10^5$ CFU/g, and mean counts of coliforms ranged from $1.4{\times}10^3$ CFU/g to $9.6{\times}10^3$ CFU/g. There was no significant difference in the level of bacterial contamination between the agricultural products from department stores and the ones from discount stores. Strawberry showed the highest contamination level for the bacteria and we also found the unidentified parasite eggs. Enterobacter cloacae was the most frequently isolated bacteria strain, but no food poisoning pathogenic bacteria except Staphylococcus aureus was isolated from the products by multiplex PCR. Compared to unwashed products, tab water-washed ones showed 80% decrease of the counts of total aerobic bacteria on the agricultural products, and the rates decreased more by incorporating detergent or ultrasonic wave treatment. We concluded that the biological contamination levels among paprikas, strawberries and tomatoes were the highest in strawberries, but there were not significant difference according to distribution systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1164-1171
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• 2011

The purpose of this study was to compare service quality between local and global coffee brand shops and to investigate improvement. Of 350 questionnaires distributed to customers of six brand coffee shops (three local brands, three global brands) located in Daejeon, 330 complete questionnaires (94.3%) were analyzed. The questionnaire included a seven-point multiple-item scale for measuring service quality. The 21 items measuring service quality were grouped into four factors, and the mean scores for the levels of "representativeness", "coffee sensory and beverage features", "employee attitude" and "physical environment" were 5.42, 4.77, 4.74, and 4.13, respectively. The levels of "coffee sensory and beverage features" and "employee attitude" of the high income customers were significantly lower than those of the low income customers. The results showed that the levels of "employee attitude" of local coffee brand shops was significantly higher (p=0.050) than that of global coffee brand shops. Whereas, the levels of "representativeness" of global coffee brand shops was significantly higher (p=0.003) than that of local coffee brand shops. Based on the results, the global coffee brand shops should pay attention to internal marketing and the local coffee brand shops must strive to improve service quality through strategies such as improving brand awareness and developing representative beverages and foods.