• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• Food Science and Industry
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• v.46 no.1
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• pp.2-12
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• 2013

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.36-49
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• 2014

This study evaluated the effectiveness of a visiting inspection and knowledge-based food safety education program for cooks in child care facilities provided by the Center for Children's Foodservice Management (CCFSM). The research was conducted among cooks at 91 child care facilities; 56 existing facilities had been enrolled since 2011 and provided with the inspection and education program for 2 years and 35 new facilities were enrolled in 2012 and provided with the program for 1 year. The food safety knowledge of the cooks of the two groups were compared by the presence and duration of inspection and education programs provided by the CCFSM. The total mean score for food safety knowledge was $18.48{\pm}3.09$, with a group score of $19.34{\pm}2.68$ for the existing facilities and $17.11{\pm}3.25$ for the new facilities (P<0.001). There was no significant difference between groups in the knowledge of the personal sanitation. According to a post-test for food safety knowledge in the two groups after the completion of a one-year program on food safety by CCFSM, the mean score of food safety knowledge increased by 2.92 to 20.03 for cooks of the new facilities and both groups had significantly higher mean scores than pre-test (P<0.001). There was no significant difference in the mean score of each group by post-test. Thus, the one-year continuous program by CCFSM was effective in improving food safety knowledge of the cooks of the child care facilities.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.149-156
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• 2007

This study was performed to evaluate the effectiveness of food commodity supplementary program for low-income, living alone elderly people. The subjects were 57 low income aged females who lived alone in Bucheon city. The food commodity supplementary program lasted for 6 months, supplying one meal per day consisting with grains, meat, vegetables, dairy and fruit. Dietary intake, anthropometric measurements, and blood profiles were assessed. After 6 months of food commodity supplemented period, dietary intakes of protein(p<0.05), calcium(p<0.05), iron(p<0.05) and vitamin B(p<0.001) were significantly increased. The mean weight(p<0.05) and BMI(p<0.05) were increased, and the frequency of BMI over 25kg/m$^2$ was also raised from 54.4% to 59.7%. Serum concentrations of total protein(p<0.001) and albumin(p<0.001) were significantly increased, indicating improvement of protein status. The frequency of anemia was decreased from 45.6% to 26.3%. However, the proportion of dyslipidemia was increased. In general the stable food commodity supplementary program was effective to improve general nutritional status of the poor aged who lived alone, however, nutrient intakes still did not meet RDA for the elderly and the rates of obesity and dyslipidemia were increased. Therefore, local government should provide more active food support program and the selection of food items for commodity should be evaluated at regular intervals.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.418-429
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• 2005

The purpose of this study was to investigate the effect of the web-based nutrition counseling on the dietary behavior and food intake of hyperlipidemic patients and to evaluate the web-based nutrition counseling program. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in the web-based nutrition counseling program. At the first nutrition counseling, the patients were interviewed and then follow-up nutrition counselings were accomplished four times during eight weeks through a web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition education and nutritional assessment and the follow-up counseling program. The dietary behavior score increased significantly in both groups after the nutrition counseling program(p<0.01). The diet therapy knowledge score also increased significantly (p<0.01). For food frequency, vegetable (p<0.01), fruit (p<0.05) and seaweed (p<0.01) consumption increased significantly, while meat (p<0.01), egg (p<0.01), snack (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling program. The evaluation of the web-based nutrition counseling program by the patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling program is effective for improving dietary behavior and food consumption the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• Journal of Animal Science and Technology
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• v.60 no.1
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• pp.30.1-30.10
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• 2018

Background: The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare. Methods: This work evaluated the effects of open vehicle container microclimate, throughout the $38{\pm}10km$ journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation. Results: The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB). Conclusions: Assessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.559-569
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• 2011

Korean government has introduced various programs to support exporters for the promotion of agro-food, including subsidizing the part of cost of transportation which is one of main supporting programs welcomed by exporters. However, the circumstance of global trade requires the change of government policy to promote exportation. The goal of this paper is to conduct the survey to analyze the recognition of agro-food exporters about the current promotion programs, and to suggest the findings to improve the Korean government program. The survey was conducted for 200 Korean agro-food exporters and 55 samples were taken for analysis. The results of analysis suggests followings: First, most of exporters still prefer the direct subsidy program, Second, however, many exporters also understand the necessity of the program to enforce the infrastructure for exportation and require that program, which will be the main promotion program in Korea.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1058-1064
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• 2015

This study aimed to evaluate the educational effects of an education program about food allergies in elementary school children. We conducted an education program consisting of eight classes for a total of 4,744 students at 100 elementary schools in Seoul and investigated changes in knowledge and awareness about food allergies in participants using a questionnaire. A total of 576 students (12.1%) reported that they have taken medical treatment because of a food allergy. After education, the knowledge score of participants significantly increased from 2.7 to 3.3 out of 5.0 (p<0.001). The ratio of having a friend with a food allergy decreased from 24.7% to 19.8% (p<0.001). The participants responding as having helped a friend with a food allergy significantly increased from 15.5% to 17.7% (p=0.003). Before education, 16.8% of respondents answered that they felt pity for friends with food allergies, whereas this percentage significantly decreased after education (p=0.034). Among 576 students with food allergies, 21.5% reported that they felt depressed due to their food allergies before education. However, the percentage significantly decreased after education (p<0.001). These results suggest that the education program about food allergies for elementary school students needs to be extended more widely to children.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.37-48
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• 2002

The purpose of this study is to investigate children's satisfaction with side dishes served in elementary school food service program in Seoul area. Two hundreds and thirty two children participated in this study through a questionnaire developed by the researchers. Conclusion drawn from the results of this study is that there seems no significant problems in school food service program since children are generally satisfied with food provided by school. However, minor problems such as hot and salty food, inappropriate temperature of warm dishes, and excessive amount of food, need to be improved through a newly developed menu, cooking method, and food distribution method.

• Journal of Korean Home Economics Education Association
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• v.7 no.1
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• pp.121-131
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• 1995

This article is the result of the investigation on the actual condition of food preparation program carried out in elementary schools. Food preparation program belongs to the subject of ‘Shilgwa(Practice)’at elementary level. Though the result shows that instructors have no big problem in teaching theoretical part of the program, it is seriously doubtful whether students can acquire any scientifically practical knowledge which is able to be got through ‘practice’Only 4% of the investigated schools have cooking rooms, and even they have only very few cooking utensils or instruments. In spite of the importance of children’s earlier initiation into food preparation program, most schools are very poorly facilitated for education the program.