• Journal of Nutrition and Health
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• v.30 no.1
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• pp.91-99
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• 1997

We have studied the major food sources of minerals and vitamin based on the data from the National Nutrition Survey in 1993. The most important food sources was anchovy for calcium, spinach for vitamin A, and kimchi for vitamin C. The primary source of iron, thiamin, riboflavin and niacin was rice. Number of foods providing 90% of individual nutrient intake were 54 items for calcium, 40 items for iron, 20 items for vitamin A, 25 items for thiamin, 29 items for riboflavin, 39 items for niacin and 18 items for vitamin C. Among regions, amount of nutrients from same foods(10 more important food source) didn't show any significant differences (p>0.05) in minerals and vitamins studied. Over all rice was found to be the most important sources of minerals and vitamins.

• Journal of Urban Science
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• v.8 no.2
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• pp.7-12
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• 2019

In this study, the DongPieHong Ditch were taken as the research object, five sampling points were set to measure the COD, NH₃-N,TNandTPindexes. The correlation and principal component analysis were used to judge the main pollution sources and calculate pollution contribution rate. According to the population in the basin, the load of point source pollution into the river was estimated. As a result, the load of COD, NH₃-N and TP into the river was 323.04t/a, 43.8t/a and 3.9t/a, respectively. According to the statistics of the rainfall in the basin, the concentrations of COD, TP and NH₃-N in the initial rainwater were measured and calculated for non-point source pollution, and the results shown that the inflow loads of COD, NH₃-N and TP into the river were 34.59t/a, 0.12t/a and 0.71t/a, respectively. It was found that the main cause of the pollution in the east flash flood gully was point source pollution, and the proportions of COD, NH₃-N and TP into the river were 90.33%, 99.72% and 84.61%, respectively.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.217-225
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• 2011

The current research identified the impacts of WOM(Word-of-Mouth) regarding dining experience and the factors which were likely to influence them. Specifically, this study is examined from the perspective of WOM recipient's in on-line settings. For the purpose of this research, online survey was used and a total 203 online questionnaires of respondents who had experienced restaurant reviews and recommendations via internet last 6 month were analyzed. Overall, the results indicated that in aspects of WOM recipients, the impacts of WOM were 'visit intention', 're-WOM intention' and 'source credibility' affected 'WOM acceptance' in this process. Additionally, 'online homophily' and 'message vividness' had a positive effects(p<0.001) on builiding source credibility. By clarifying the process between on-line WOM of restaurant consumers and their actual visit, this study intend to provide basis which can be used for restaurant industry's effective marketing activity.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.289-305
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• 2020

Picky eating behavior is a significant factor in causing unhealthy eating and disturbing the growth of children. This study examined picky eating behaviors and food intake of 112 preschoolers aged 3~5 year, picky eaters (n=41) and non-picky eaters (n=71), living in Dobong-gu, Seoul metropolitan area, South Korea. Picky eating questionnaires and three consecutive 24-hour dietary recalls were collected from their caregivers. The difference between the two groups was verified using a Chi-square test or t-test and Pearson's correlation. Compared to the non-picky eaters, fussiness, satiety responsiveness, and refusal of food variety were significantly higher in picky eaters (P<0.001). Compared to the non-picky eaters, an assessnent of the preschooler's behavior and the caregivers' perception were positively correlated in picky eaters (r=0.749, P<0.001). The intakes of shellfish (P<0.05), vegetables (P<0.001), fiber, vitamin E (P<0.01), vitamin A, and folate (P<0.05) were significantly lower in picky eaters than the non-picky eaters. The major food sources of vitamin A and folate were vegetables, of which grains were the source of fiber, fats and oils were the source of Vitamin E, and root vegetables were source of vegetables in both picky and non-picky eaters. In conclusion, picky eating behaviors are related to different fussiness and slowness in eating. Therefore, it is suggested to increase the amount of meal and vegetable intake in picky eaters.

• Food Industry And Nutrition
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• v.12 no.2
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• pp.29-36
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• 2007

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.45-51
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• 2009

In this study, food protein hydrolysates were prepared from six types of food protein: purified meat protein, whole egg protein, casein, isolated soy protein, concentrated rice protein, and gluten. Food proteins were hydrolyzed with pepsin and ethanol (80%)-soluble fractions of pepsin hydrolysates were employed for analysis. The products were colorless and odorless powders with low fat content and good solubility. The MW (molecular weight) of the protein hydrolysates was confirmed to be $200{\sim}1,800$ via gel filtration. Free amino acid contents accounted for less than 5% of the samples. The results of our amino acid analysis revealed that all food protein hydrolysates preserved their original amino acid compositions and nutritional values of their source proteins with highly pure oligopeptide mixtures. These results show that the food protein hydrolysates prepared in these investigations should prove excellent dietary nitrogen sources for a variety of applications.

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.10b
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• pp.196-196
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• 2003

Food is a significant source of polycyclic aromatic hydrocarbons (PAHs) to which humans are exposed. In this study, we are analysed 14 PAHs in baked and smoked meats known as major source of PAHs, and defined a correlation between benzo(a)pyrene and pyrene to compare estimating risk from human exposure to PAHs with urinary1-hydroxypyrene.(omitted)

• Asian Journal of Business Environment
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• v.13 no.1
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• pp.21-30
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• 2023

Purpose: The study analyzes the impact of attitudes toward food influencers on consumer purchase intention. It also aims to identify factors affecting consumers' attitudes toward food influencers. Research design, data and methodology: Based on the responses collected from 500 randomly selected consumers, the study analyzes the relationship based on the factors of influencer marketing. The authors test the conceptual model using multivariate linear regression analysis after validating the internal consistency of the data using Cronbach's Alpha reliability test and exploratory factor analysis (EFA). Results: The study finds that purchase intention is positively correlated and significantly impacted by the attitude towards influencer. The study further finds that attitude towards influencer is positively correlated and significantly impacted by source attractiveness, product match up, and source familiarity. However, source credibility is found to be an insignificant construct impacting attitude towards influencer. Conclusions: The study gives a guided solution to marketers and brand practitioners about the importance of influencer marketing in the food industry and its effectiveness in generating purchase intention. The present paper bridges a gap pertaining to antecedents and factors that impact attitudes toward food influencers and consumer purchase intention. To the authors' knowledge, this study is the first of its kind to investigate the impact of attitudes toward influencers on purchase intention in the food industry.