• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.338-345
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• 2006

The purpose of this study was to design an interactive multimedia nutrition education program for preschoolers. Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to pre-schoolers. If this method is effective, more preschoolers can be reached with accurate and consistent nutrition education with less time and teaching staff. This program is a computer-based multimedia nutrition education program for pre-schoolers based on the Dick and Carey (Dick & Carey 2001) model of instructional design which includes analysis, design, development, and evaluation. The overall instructional goal was based on the needs of the target population. The needs assessment was a self-administered survey distributed to 1,426 parents of preschoolers, focusing on the need for preschoolers' nutrition education. The results of the survey indicated that parents wanted their children to learn reasons for eating nutritious food. Therefore, a program titled 'Nutrition Exploration' was developed with the instructional goal of teaching preschoolers the 5 Food Groups. To achieve this goal, the preschoolers were engaged in a game. They could earn colored jewels by completing the game in five sessions. The story line was that people living in a peaceful kingdom become sick after they lose the jewels. The learner takes an adventurous journey through five different countries to retrieve the jewels. These countries are 'Giwoon nahrah' (foods containing carbohydrates, such as rice and potatoes), 'Sangsang nahrah' (foods that are rich in vitamins and minerals, such as vegetables and fruits), 'Sooksook nahrah' (calcium-con-taming products such as milk), 'Teunteun nahrah' (protein-containing foods such as meat and fish) , and 'Gakeum nahrah' (products with high sugar and fat content, such as instant foods and soda). The learner who obtains five jewels in five different countries can save the kingdom. For the program to be effective and efficient, the multimedia had to be easy for the preschooler to enter, use, and exit. The verbal instructions enhanced child autonomy, and the program was developmentally appropriate so that the young child could easily manipulate the software. This research provides the basis for the continued development of computer-based nutrition education materials.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.699-705
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• 2008

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.105-116
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• 2023

Improved fish post-harvest technologies (IFPT) have been promoted as more efficient methods of fish processing, preservation, and value addition than the traditional methods prevalent in developing countries. The adoption rates, however, do not appear to be convincing. The purpose of this study was to determine the socio-demographic and psychological factors that influence intention of Kenyan farmed fish traders to use IFPT. The technology acceptance model (TAM) was used to properly explain the impact of TAM constructs such as perceived usefulness (PU), perceived ease of use (PEOU), and attitude (ATT), as well as socio-demographic factors such as gender, age, education level and fish trading experience on traders' intention to use the technologies. A cross-sectional survey was conducted to collect data using a semi-structured questionnaire from 146 traders in Busia, Siaya and Kakamega counties. At a significance level of p = 0.05, a linear regression model was used to examine the socio-demographic and psychological determinants of the traders' behavioral intention to use the improved technologies. The regression analysis revealed that PU (β = 0.443; p = 0.000), PEOU (β = 0.364; p = 0.000) and ATT (β = 0.615; p = 0.000) influence traders' intention to use IFPT, with ATT having the highest influence on intention. However, the traders' socio-demographic characteristics have no effect on their intention to use the technologies, as the coefficients for gender (β = 0.148; p = 0.096), age (β = 0.016; p = 0.882), level of education (β = -0.135; p = 0.141) and fish trading experience (β = 0.017; p = 0.869) are all insignificant. These findings show that the traders intend to use IFPT and will use them when it is in their best economic interests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Journal of Community Nutrition
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• v.5 no.3
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• pp.173-177
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• 2003

This study was done to investigate the relationship of socioeconomic status and food intake to cognitive status of the older population. The subjects of this study consisted of 214 older persons aged 60 - 84 years. Interviews were conducted using the health-related habits and food frequency questionnaires to provide basic information for nutrition education program. We evaluated the current food consumption-pattern and cognitive status of the subjects. The results of this study were as follows： Mean age of the subjects was 69.7${\pm}$7.4 years. The average cognitive function score of the subjects was 7.9${\pm}$2.0 (full score was 10.0). Male had a higher cognitive status score than female. There was significant difference between cognitive status score and age, education level, pocket money, physical activity and family type. The subjects who had a higher cognitive status score ate more fish and meats group and milk and milk products than the subjects that had a lower cognitive status score. These results have demonstrated that various socioeconomic variables and food intake pattern affect on cognitive status with aging and suggest that proper nutrition education and adequate nutrient intake in quality and quantity are essential in maintaining cognitive status in later life.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.447-458
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• 2020

This study assessed yearly trends of food and nutrient intake among high school students aged 16 to 18 years (n=2,377) using the 2007~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Yearly trends of food or nutrient intake were analyzed via logistic regression analysis. The results showed that consumption of sugars & sweets, and beverages & alcohols was increased rapidly during this period (p<0.0001). Intake of meat & meat products, and fish & shellfish also was increased (p=0.0008). Intake of grains and grain products was increased until year 2011 but declined after 2012 (p=0.0025). Consumption of vegetables, and milk & milk products was decreased (p=0.0395). Intake of protein, fat, thiamin, riboflavin, niacin, and iron was increased (p=0.0445). Carbohydrate energy ratio was decreased, whereas fat energy ratio was increased (p=0.0235). Most nutrient intakes satisfied the dietary reference intakes for Koreans except dietary fiber (19.6~26.2%), calcium (46.9~55.2%) and sodium (more than 221.4%) during this period. There was a significant positive correlation between most food group intakes and most nutrient intakes (p=0.0468). Therefore, it is crucial to increase dietary fiber and calcium intake and decrease consumption of sugars, fats and sodium through diverse eating of food groups to ensure balanced nutrition of subjects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.141-146
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• 1986

As a fundamental study of fresh water fish on a suitable cooking method and on flavor components from the view point of food science, changes in the free amino acid composition of the muscle extracts of snakehead (Channa argus) during heating in boiling water were investigated. The muscle extract of raw fish was featured a very high content of glycine, taurine, glutamic acid and histidine, and a large amount of urine was also determined in the extract; the former four components comprised about $53\%$ of the total free amino acids. The total extractable nitrogen was greatly increased with the heating time till 120 minutes of heating, while it gradually decreased thereafter. The apparently increased components on heating of 120 minutes were taurine, glycine, alanine, hydroxyproline, and ${\beta}$-aminoisobutyric acid, etc. including urea. After hydrolysis of the extracts, some of the amino acids were increased, the content of ethanolamine, lysine, 1-methyl histidine, phenylalanine, glutamic acid and taurine, etc. were apparently increased.

• 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 the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.1
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• pp.82-87
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• 2001

A feeding trial was conducted to evaluate the effects of replacing fish meal (FM) with ensiled shrimp by-product (ESB) in a cassava root meal and rice bran-based diet on the performance and carcass characteristics of growing pigs. Thirty six crossbred (Large White$\times$Mong Cai) pigs, with an average initial BW of 19.4 kg, were randomly allocated to one of three different dietary treatments in which the crude protein of the FM was replaced with 0, 50 or 100% ESB. The animals were fed restrictedly and at the end of the experiment at a BW of about 90 kg, 6 representative animals in each treatment group were slaughtered for carcass quality evaluation. Animal growth performance and daily feed intake were significantly reduced (p<0.05) by the inclusion of shrimp by-products in the diets, whereas feed conversion ratios and carcass measurements were not significantly affected (p>0.05). Daily weight gains of the pigs fed the 100% FM diet and 50% ESB diet were significantly (p<0.05) higher than those of pigs fed the 100% ESB diet. In conclusion, from an economical as well as performance point of view, ESB can replace 50% of the crude protein of FM in cassava root meal and rice bran-based diets for growing pigs with a low genetic growth potential.