• Safe Food
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• 제7권3호
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• pp.47-59
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• 2012

• 식품산업과 영양
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• 제9권1호
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• pp.15-22
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• 2004

Foods contain various biologically functional components which contribute to our health. As shown in Table 1, bioregulatory function of food components are classified into five categories. In the enhancement of biodefense system, dietary fibers (DF), unsaturated fatty acids (UFA), antioxidants are effective. These components are also, effective in other categories. This means that food components are multifunctional. To maintain our health, effective use of multi-functional activity of food components is essential. (omitted)

• Journal of Community Nutrition
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• 제5권4호
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• pp.209-217
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• 2003

The food and nutrition system is a network of processes linking agriculture, food, eating, nutrition, and health. The system includes a series of nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, and utilization) and two types of contexts (biophysical and sociocultural). Analysis of whole food and nutrition systems provides information about the structure and processes involved in the complete scope of food and nutrition, assisting in the identification of ″upstream″ influences and ″downstream″ consequences in the system. The current analysis gathered existing data about the food and nutrition system in South Korea from public sources and professional publications, and interpreted that information to consider how different elements of the system contribute to health. The findings revealed that South Korea has substantial domestic food production and processing supplemented by imports, widespread food distribution in markets and a growing number of Korean and Western restaurants, a relatively low percentage of household income spent on food, growing use of new food preparation methods such as microwave ovens, a rice/vegetable/fish based three-meal consumption pattern, few recorded digestive problems, increasing calorie storage as body fat, and a relatively low chronic disease prevalence compared to other developed societies. Examination of the full scope of the food and nutrition system provides a broad perspective using whole system thinking that can identify potential strategies for future research and intervention.

• Journal of Nutrition and Health
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• 제41권8호
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• pp.887-899
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• 2008

Recently the Ministry of Health and Welfare, Republic of Korea, announced the “Dietary Guidelines for Korean Adults (DGKA)”, which includes ten Dietary Goals, six Dietary Guidelines, and twenty-three Action Guidelines. DGKA are developed as the revision of the 2003 Dietary Guidelines for Koreans, targeting adult population. Dietary Guidelines are developed for general purpose as well as for different age groups. They are revised periodically to accommodate changes in diet and health problems of the population. The process of developing new DGKA can be summarized as 1) selection of focus areas, 2) analysis and review of available data for each area selected, and 3) derivation of guidelines based on the analyzed data, and 4) finalizing the guidelines after open discussions among the experts and general public. Five focus areas were selected by examining the Nutrition Goals of the Health Plan 2010 of Korea, soliciting proposals from the experts in the related fields, and reviewing existing and international guidelines. Five areas selected were 1) adequate intake of nutrients and foods, 2) balance of energy intake and physical activities, 3) alcohol intake, 4) food security and nutrition service, and 5) food safety. Adequacy of nutrient and food intakes of the Korean adult population was assessed using 2005 Korea National Health and Nutrition Examination Survey (KNHANES) data. Newly developed Dietary Reference Intakes for Koreans were used as reference values to assess the prevalence of inadequacies and excesses in nutrient intakes. Energy balance was examined with energy intake of 2005 KNHANES survey and results of physical activity questionnaire in the survey. Alcohol intake was also examined using 2005 KNHANES results of dietary intakes as well as the results of questionnaire survey on alcohol intakes. Food security, nutrition services, and food safety were analyzed using various government data and published results on the issues. Ten Dietary Goals and six Dietary Guidelines were developed after data analysis and were subjected to reviews of experts and general public. The final DGKA are: 1) Eat a variety of foods from each food group, 2) Increase physical activity and maintain healthy weight, 3) Eat proper amount of clean foods, 4) Avoid salty foods and try to eat foods with bland taste, 5) Avoid foods with high fat contents and deep-fried foods, and 6) When you drink alcohol, limit the amount. Twenty-three action guidelines are developed in order to achieve these guidelines in actual diet and life among the population. The government is disseminating the guidelines with “337” slogan and emblem. “337” indicates everyone should practice “3” guidelines of promoting good eating practice, “3” guidelines to limit or decrease in your diet, and you should practice them for “7” days a week. The guidelines will be useful in promoting healthy food habits and good nutritional status which will result in decrease nutrition related health problems in Korea.

• Journal of Community Nutrition
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• 제7권3호
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• pp.121-129
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• 2005

Food neophobia, unwillingness to try novel foods, is a personality trait that can influence children's food preferences and consequently their food acceptance and consumption. The purpose of this study was to determine whether children with food neophobia have poor dietary and growth outcomes compared to non-neophobic children. Subjects were 332 primary school children from 6 randomly selected schools in the district of Hulu Selangor, Selangor. Parents and children were interviewed to obtain demographic, socio-economic, food neophobia and dietary intake information. The children were also measured for weights and heights. One-way ANOVA and Chi-square procedures were utilized for statistical data analysis. Children with food neophobia had higher intakes of energy and most nutrients than average and neophilic children. However, only the mean intakes of protein (p < 0.05) , fat (p < 0.05), vitamin A (p < 0.01) and iron (p < 0.01) were significantly higher in neophobic than average or neophilic children. Compared to neophilic and average groups, a higher percentage of neophobic children met 2/3 of the RNIs for energy $(85.2\%)$, protein $(98.4\%)$ and vitamin A $(72.1\%)$. Mean percentage of carbohydrate energy was lowest$(54.8\pm6.6\%)$ while fat energy $(31.8\pm6.2\%)$ was highest among neophobic children. Neophobic group had the lowest percentage of children $(49.2\%)$ with carbohydrate energy > $55\%$ but highest percentage $(50.8\%)$ with fat energy > $30\%$. For the three study groups, the mean number of servings for all food groups, except grain and cereal, did not meet the Food Pyramid recommendations. Neophobic children consumed significantly more numbers of servings from the meat group than average and neophilic groups (p < 0.01). All study groups had relatively low mean dietary diversity scores but neophobic children had the lowest score $(0.67\pm0.73)$ compared to the average $(0.97\pm0.72)$ and neophilic $(1.98\pm0.81)$ groups. Significant difference in mean dietary diversity scores were only observed between neophobic and neophilic children (p<0.05). Higher percentages of neo-phobic children had low weight-for-height and were at-risk of overweight(p < 0.05). Nutrition practitioners need to understand children's food preferences in their efforts to promote healthful diets for children. To improve children's eating behaviors, parents may need the guidance and support from nutritionists and dietitians that are specific to their needs and their child's situation.

• Journal of Nutrition and Health
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• 제30권3호
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.

• 한국축산식품학회지
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• 제41권1호
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• pp.16-33
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• 2021

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.305-310
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• 2006

The Web is an important source of information for health care consumers, and the resources they find on the Web have a direct affect on their health outcomes. Despite the enormous benefits of online health care, the quality of health information on the Internet is an area of increasing concern. Therefore, there's a need to develop quality assessment tools that can filter out poor quality online health information. The purpose of this study is to explore the critical attributes for assessing website quality and for developing quality assessment measurements. We completed three focus group discussions with 24 participants that were administered by a moderator and based on specifically focused group questions. The results suggest that the most important quality criteria, as identified by the respondents, were related to issues of credibility and accuracy. To determine the credibility of Internet health information, the respondents stated one must consider the following: the information source, disclosure of the author's or organization's credentials/qualifications, disclosure of ownership and the updating of the content. For the accuracy of content, elements such as a statement of purpose, evidence-based information, relevance and completeness should be considered. Interactivity, accessibility, and design were additional quality criteria.

• 한국식생활문화학회지
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• 제30권4호
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• pp.447-456
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• 2015

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.169-188
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• 2020

Salmonella spp. is the most common cause of gastrointestinal food poisoning worldwide, and human salmonellosis is mostly caused by the consumption of contaminated food. Therefore, the development of rapid detection methods for Salmoenlla spp. and rapid identification of the source of infection by subtyping are important for the surveillance and monitoring of food-borne salmonellosis. Therefore, this review introduces (1) History and nomenclature of Salmoenlla spp., (2) Epidemiology of Salmoenlla spp., (3) Detection methods for Salmoenlla spp. - conventional culture method, genetic detection method, molecular detection methods, and aptamer, and (4) Subtyping methods for Salmoenlla spp. - pulsed-field gel electrophoresis and repetitive sequence-based polymerase chain reaction (PCR).