• 한국식생활문화학회지
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• 제30권1호
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• pp.105-117
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• 2015

The purpose of this study was to compare weight control behaviour, eating habits, and health-related life habits according to degree of obesity among normal, overweight, and obese groups. Self-perception of weight and desire for weight control in males (p<0.001) and females (p<0.001) varied among the three groups. Reasons (p<0.001), experience (p<0.01), and method of weight control (p<0.05) were different among the three female groups, whereas males did not show any differences. Intake of nutritional supplements in the male obese group was higher compared to other groups (p<0.01), whereas eating habits were not significantly different among the three groups for both males and females. Food habits score for intake of fruits, milk, and yogurt were higher in females than males (p<0.001). Correlation coefficients of food habits score and anthropometric measurements showed that hip circumference was negative for intake of fruits in males, whereas RBW and BMI were positive for food combination, intake of bean products, and fishes in females (p<0.05). Frequency and fitting exercise in the obese female group were lower than in the other groups (p<0.01). Therefore, proper nutritional education for obese individuals is recommended proper self-perception of weight, good food habits, and regular exercise.

• 식품보건융합연구
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• 제6권2호
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• pp.1-8
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• 2020

Micronutrient malnutrition severely affects development and functioning of the body leading to increased morbidity and mortality. The study adopted a cross-sectional research design; cluster sampling was used to target 318 households. The significance level was P < 0.05, the mean age of primary food shoppers was 33 years and the average income was 3,000-5,000 Kenya shillings. Slightly above half, 55% of the primary food shoppers knew about fortification but only 25% understood its meaning. Fortified maize flour was consumed by < 80% of primary food shoppers however utilization frequency was low. In conclusion factors that were significantly associated with utilization of fortified maize flour included; knowledge on fortified maize flour (p=0.00), household size (p=0.005), preference of fortified maize flour (p=0.000) and level of fortification knowledge (p=0.002). Availability and price were ranked as the most important factors that influence utilization of fortified maize flour at 58% and 55% contrary nutritional value was ranked least important at 37%. The ministry of health and concerned millers should make more emphasis on creating and sustaining awareness more so a steady supply and affordable prices should be ensured by millers so that more primary food shoppers can be able to utilize the fortified maize flour.

• 한국식품영양학회지
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• 제35권4호
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• pp.231-238
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• 2022

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

• Nutrition Research and Practice
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• 제18권2호
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• pp.282-293
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• 2024

BACKGROUND/OBJECTIVES: The prevalence of hypertension is increasing, and noodles have a high sodium content, so noodle consumption might be associated with a higher prevalence of hypertension. This study aimed to analyze the association between total and types of noodle intake and the risk of hypertension among Korean adults. Subjects aged 40-69 years were selected for this study. SUBJECTS/METHODS: This study included 56,580 participants (18,246 men and 38,334 women) aged 40-69 years old from the Health Examinees study. Noodle and nutrient intakes were assessed using the food frequency questionnaire. Hypertension was diagnosed as systolic blood pressure ≥ 140 mmHg and/or diastolic blood pressure ≥ 90 mmHg or antihypertensive medication use. Cox proportional hazard models were used to calculate the hazard ratio (HR) and 95% confidence interval (CI) for hypertension. RESULTS: Higher noodle consumption was associated with increased hypertension among men (HR, 1.273; 95% CI, 1.166-1.390) and women (HR, 1.116; 95% CI, 1.038-1.199). CONCLUSION: We recommended reducing noodle intake and consuming vegetables and fruits to increase potassium intake, which can prevent vascular diseases.

• 한국식품조리과학회지
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• 제25권6호
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• pp.655-662
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• 2009

This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2002년도 춘계학술대회
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• pp.148-148
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• 2002

• 한국영양학회:학술대회논문집
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• 한국영양학회 2001년도 춘계연합학술대회 초록
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• pp.306.2-306
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• 2001

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2004년도 International Conference Global Environmental Problems and their Health Consequences
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• pp.207-209
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• 2004

This study was performed to estimate the effects of salinity and washing of food wastes on temperature, pH, and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5kg:5L, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73%, 0.65%, 0.57% and 0.41%, respectively.

• 한국환경보건학회지
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• 제30권1호
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• pp.1-6
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• 2004

This study was performed to estimate the effects of washing of food wastes on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1 (W-1), 1:2(W-2), 1:3(W-3) and :4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5 kg:5 1, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase and the steady state in the weight reduction rate and the volume reduction rate of composts. The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73％, 0.65%, 0.57％ and 0.41％, respectively.

• 한국식품조리과학회지
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• 제5권2호
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• pp.75-90
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• 1989

A survey on images and consumption for instant food for 419 housewives in Kyung-ki do were summarized as follows: 1) The thought of housewives takes 'convenient' as the best advantage in the image on instant food, generally speaking,'preference', 'hygienic concern' and 'eating frequently’ are moderate, while 'good for health' is shown with the lowest points. 2) The reasons why they take instant food are ascribed to the taste of the children by 63.6%, to 'convenient to cook' by 19.6%. 3) The reasons why they do not use instant food are attributed to 'bad for health’by 46.9% to 'too expensive' by 29.9%, and to 'doubtful in quality' by 16.3% 4) Instant noodle (Ramyun) and bread are consumed the most, and then consumption is shown from high to low in order of tomato-ketchup, ham, mayonnaise, instant liver and sausage. 5) Effects on purchasing instant food come from the date of manufacturing 43%, trade mark 24% the experience of previous use as high as 21.2%.