• Journal of the Korean Dietetic Association
• /
• v.11 no.4
• /
• pp.440-448
• /
• 2005

This study explores some basic issues behind adults' seeking and using patterns of alternative medicine as well as health food (health food/medicine). In order to do this, 791 adult participants in Seoul and Busan were interviewed face-to-face. The results of the survey showed that 1) interpersonal influence was the most influential factor in relation to the adoption of health food/medicine(46.9% of the participants reported on the influences), 2) keeping healthy was the main motivation for the usage of health food/medicine(34.5% of the participants), 3) mass media was the important information source for health food/medicine, 4) with regard to trustworthiness of information sources, experts were believed to be the most trustworthy while information from acquaintances were thought less, and finally, 5) pharmacies and health food stores were main suppliers of health food/medicine. This study suggests some marketing strategies for health food/medicine. For example, it can be suggested that interpersonal communication among other information channels should be focused and might be increased trust by using professionals.

• Food Science and Industry
• /
• v.49 no.4
• /
• pp.31-39
• /
• 2016

The reasons for selecting insects as future food are high growth and feed conversion rates, reproduce quickly, low environmental footprint, valuable source of nutrients, and source of a various undeveloped functional materials. Since 2014, Tenebrio molitor larva, Protaetia brevitarsis larva, Allomyrina dichotoma larva, and Gryllus bimaculatus were registered as new food in Korea because it has been scientifically proven that they are not harmful to eat and nutritious. Therefore they can be legally produced and sold as food. Accordingly, there are 7 species of edible insects including grasshopper, silkworm pupa, and Baekgangjam in Korea. To improve aversion to edible insects, using their powder, chop, and gravy hidden their morphology, we developed more than 100 different kinds of recipes for general food menu, held several times tasting events to be familiar with edible insect food, and published cookbooks. Moreover, we developed more than 50 kinds of recipes for patients. To eat the insect food more and more people, we have been analyzed various function of insects. If health food based on the results of functional analysis is developed, edible insect's value will be raised. If various insect foods are developed and consumed by people, edible insect market will grow up more than 100 billion won in 2020.

• Journal of Dairy Science and Biotechnology
• /
• v.37 no.4
• /
• pp.213-222
• /
• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• Fisheries and Aquatic Sciences
• /
• v.17 no.4
• /
• pp.427-431
• /
• 2014

Mercury is an element of special concern for human health. Measurements of total mercury levels in fish have been taken into consideration to assess risk. In this study, the Antarctic toothfish Dissostichus mawsoni was evaluated as a potential safe food source through measurement of total mercury contents. Total mercury concentrations in Antarctic toothfish ranged from $0.101{\pm}0.047mg/kg$ to $0.139{\pm}0.075mg/kg$. The total mercury concentration was significantly correlated with macroscopic values including total fish length, weight, gonadosomatic index, and maturity (P < 0.01 or 0.05). Furthermore, according to the risk assessment, the total mercury body exposure rate from Antarctic toothfish ranged from 2.125% to 2.847% of the Provisional Tolerable Weekly Intake. Therefore, the Antarctic toothfish could be used as a potential safe seafood source.

• Food Science and Industry
• /
• v.49 no.3
• /
• pp.2-11
• /
• 2016

As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

• Korean Journal of Food Science and Technology
• /
• v.26 no.6
• /
• pp.824-827
• /
• 1994

Sardine oil was vacuum-steam deodorized at $170^{\circ}C$ with acid (acetic and citric acid) and ethanol solution as steam sources. Glycerol was added to fish oil to remove volatile odorous constituents. The storage stability of deodorized fish oil was determined by totox value, secondary parameter obtained from peroxide and anisidine values. Both deodorization with acetic acid solution and addition of glycerol to the oil resulted in improved storage stability. The totox values of fish oil deodorized with water, glycerol+water and glycerol+acetic acid solution were 936, 611, and 443, respectively after 10 days at $30^{\circ}C$. The result showed that acetic acid seemed to destroy the odorous constituents and glycerol accelerated the removal of odorous constituents, such as amines in fish oil.

• Journal of the Korean Dietetic Association
• /
• v.7 no.4
• /
• pp.410-425
• /
• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• Journal of Korean Society on Water Environment
• /
• v.22 no.3
• /
• pp.462-467
• /
• 2006

An improvement of nitrogen and phosphorus removal in SBR using the elutriated acids from the food waste as an external carbon source was investigated in this study. The food waste was elutriated at $35^{\circ}C$ and pH 9 to produce the external carbon source. The elutriate of food waste were continuously collected. The elutriated liquid contained VFAs of 39,180 mg/L representing soluble COD of 44,700 mg/L. The SBR showed poor denitrification and EBPR (enhanced biological phosphorus removal) without elutriated VFAs addition. An average denitrification rate was 0.4 mg NOx-N/g MLVSS/day. In turn, EBPR was also inhibited by this poor denitrification because the remaining nitrate in anaerobic phase resulting a poor denitrification. On the other hand, the denitrification in anoxic phase significantly improved with an elutriated VFAs addition. Nitrate removal was 82% while the denitrification rate was 2.9 mg NOx-N/g MLVSS/day with 18.4 mL/cycle of elutriated VFAs. With the enhanced denitrification, nitrate concentration in anaerobic phase could effectively be controlled to a very low level. The elimination of nitrate inhibition in anaerobic phase resulted enhancement of EBPR. The specific phosphate release rate was $1.9mg\;PO_4^{3-}-P/g\; MLVSS/day$ with less than 0.5 mg/L of $PO_4^{3-}-P$ concentration.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.156-156
• /
• 2022

• Journal of the Korean Society of Food Culture
• /
• v.32 no.5
• /
• pp.412-420
• /
• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.