• Food Industry And Nutrition
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• v.21 no.1
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• pp.22-25
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• 2016

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.765-774
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• 1998

This purpose of this study was to contribute to the establishment of nutriton labeling and consumer education about food label by offereing basic information. Survey was carried out by questionnaire method. Subject groups were middle and high school female teachers and they were asked questions about their utilization and satisfaction of the current food labeling system, their awareness of the nutrition labeling and its necessity, and their acceptance of the future enforcement of nutrition labeling system. Questionnaires were distributed to 500 middle school female teachers in Chungbuk and Kyoggi area. Out of 340 reports(68%) collected, 311 reports(91.5%) were analyzed using SAS computer program. Most of the respondents payed much attention to the labels of the food at the time of purchase, the degree of their satisfaction in the current food labeling system was low. Concerning the awareness on nutrition labeling, Home Economics teachers knew better than non-Home Economics whether there were the regulations of nutrition labeling in Korea or not. Ninety-six percent of respondents answered that nutrition labeling is necessary. Home Economics teachers recognized the necessity of nutrition labeling more strongly than non-Home Economics teachers. Sixty eight percent of the respondents showed positive attitude to the actuation of nutrition labeling.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.163-176
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• 2013

This study was conducted to obtain principal data on nutrition education according to college major after analyzing the nutrition status of 302 male university subjects. The 302 male subjects consisted of male students majoring in literature and science (109), food and nutrition (94), and physical education (99). Exactly 47.9% (highest among the groups) of male students majoring in food and nutrition ate regular meals, 39.4% ate breakfast. Precisely 29.4% of subjects majoring in literature and science never ate out. Exactly 23.2% of subjects majoring in physical education over ate frequently, and 31.3% enjoyed eating out. Intakes of protein, fat, vitamin A, $B_1$, $B_2$, $B_6$, C, E, folic acid, Ca, Fe, sodium, and cholesterol among male students majoring in food and nutrition appeared to be significantly higher compared to those of other groups (p<0.05). Intakes of energy, Zn, dietary fiber, and cholesterol among male students majoring in physical education were higher, whereas intakes of all nutrients except for dietary fiber by subjects majoring in literature and science were lower than the other two groups. Exactly 20.2% of male students were interested in health. We found that 52.4% of subjects considered exercise as an important factor for maintaining health. Smoking rate was the highest (43.6%) among male students majoring in nutrition, and the drinking rate was highest (56.0%) among male students majoring in literature and science. We found that smoking was continued as a habit (61.5%) while drinking was essential for social relationships (73.9%). From this study, it was found that male students have problems associated with eating regular meals, skipping breakfast, overeating, and intake of unbalanced foods. Also, male students who majored in food and nutrition demonstrated problems in applying their knowledge to proper dietary habits. In conclusion, a systemic educational program needs to be introduced to promote healthful dietary habits in male students.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.80-84
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• 2013

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.224-228
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• 1990

Cabbage contained high peroxidase activity among tested plant sources. The cabbage peroxi-dase can replace horseradish peroxidase to assay glucose with glucose oxidase. The amount of glucose can be determined quantitatively by glucose oxidase-cabbage peroxidase. The opti-mum pH and temperature for enzymatic glucose determination by glucose oxidase-cabbage peroxidase were 6.0 and 35-45$^{\circ}C$ respectively. The glucose assay was inhibited by addition of various metal salts such as mercuric chloride lead acetate silver nitrate ammonium molyb-date sodium tunstate and cupric sulfate. The relationship between absorbance and amount of glucose was linear up to 8.33 mM glucose in the assay mixture under the assay conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1106-1114
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• 2006

Good health and longevity are the goal of human beings. Dietary treatment for the improvement of health and chronic diseases therapy has been occupied an important position in Oriental and Western medicine. In this paper, the viewpoints of dietary treatment in Oriental and Western medicine were compared. The principle of Yin-Yang and five elements, as a standing rule that establishes the theory of Oriental medicine and origin of the oriental philosophy, it provides the based of the Oriental medicine's outlook of the world. The principles of dietary treatment in Oriental medicine was reasonable combination of food, balance of Oh-Mi and temperance of food. Nutritional therapy in Oriental medicine has done the phase of Bian Zheng by individual characteristics. The theory of Yin-Yang and five elements, Ki-Mi, Sasang Constitution Medicine and Kyi-Kyung were obviously recognized the theory of nutrition therapeutics in Oriental medicine. In Western medicine, dietary treatment supplies individuals with a recipe of calorie and specific nutrients. The Food Exchange System was very convenient way of practice in nutrition therapy. But each of dietary treatment in Oriental and Western nutrition has strong and week points. So we need to study enough materials to treatment of Oriental nutrition and Western nutrition for the improvement of health and chronic diseases therapy.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.09a
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• pp.132-132
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• 2005

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10a
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• pp.99-99
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• 2001

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.223.1-223.1
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• 2007

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.91-91
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• 2003