• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.101-102
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• 2003

Use of functional foods for health promotion and disease prevention has increased over the years. The reasons for consuming functional foods are to decrease the risk of certain diseases and age-related changes along with enhancing physical performance. Unfortunately, some functional foods lack sufficient scientific evidences to support health effects at the present. (omitted)

• Korean Journal of Community Nutrition
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• v.26 no.1
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• pp.23-36
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• 2021

Objectives: This study sought to assess the prevalence and duration of weight-control or health functional food use, associated weight-control behavior, perception, and knowledge among university students. Methods: The subjects were 442 university students in Cheonju, Korea, and data was collected by a self-administered questionnaire. Both χ2 and t-tests were conducted for categorical and mean comparisons. Results: An estimated 62.7% (female 69.0%, male 54.8%) had ever attempted weight-control. Among these, an estimated 59.2% of females and 38.9% of males had used weight-control or health functional foods with significant gender difference. The weight-control foods commonly used included chicken breast, protein powder, low-fat milk and soymilk, and meal replacement drinks, while garcinia cambogia extract and green tea extract were frequently used as health functional foods. One of 10 (10.3%) consumers of weight-control foods reported ≥ 7 months use, with less frequent long-term consumption of health functional foods (4.2%). The average degree of satisfaction was 3.24 ± 0.92 for weight-control foods and 2.72 ± 0.97 for health functional foods on a 5-point scale, meaning 'slightly satisfied' and 'slightly dissatisfied', respectively. Females or students with an experience of weight-control reported poorer perceptions of their health and body image as well as a higher need for weight control. Besides, both male and female subjects felt a high need for correct information regarding weight-control methods. Conclusions: Our results provide a better understanding of the characteristics associated with the use of weight-control or health functional foods among university students and will be useful in developing a nutrition education program by incorporating correct body image, knowledge, and practical yet desirable practices for weight control.

• Journal of Ginseng Research
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• v.29 no.4
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• pp.206-214
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• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• The Journal of Pediatrics of Korean Medicine
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• v.23 no.3
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• pp.143-153
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• 2009

Objectives The purpose of this study is to get the basic information from patients how much they understood about their medication and also to know whether patients are making reasonable drug choice between Health Functional Foods and Herbal medicine. Methods 500 questionnaires were handed out to the parents of students in two elementary schools located in OO, Junlabukdo province. 421 questionnaires were completed to be evaluated. Results Among 421 subjects, 53.0% were female, and 47.0% were male. The percentages of the subjects consuming Health Functional Foods and herbal medicine were67.7% and 67.8%, respectively. Among those people who consumed Health Functional Food, 44.1% were using nutritional supplements, red ginseng or ginseng products (26.9%), chlorella products (11.5%), and plum extract products (7.7%). As for the reason to consume Health Functional Foods were varied, but 'in order to be healthy, although currently displaying no illness.'(43.0%) were the most responses among the given choices. On the other hand, the reason for consuming herbal medicine was 'In order to grow taller'(26.1%), 'In order to cure weak physical state frequently displaying common illnesses',(25.9%), and 'In order to cure diseases.'(23.3%). For the questions about effectiveness after consumption,the 69.9% subjects said that it seemed to be effected, and that % was slightly higher than that of subjects with consuming Health Functional Foods(64.4%). For question concerning preferences between Health Functional Foods and herbal medicine, 57.5% chose herbal medicine, and this percentage was higher than that of Health Functional Foods(42.5%).As for the reasons of additional consumption of the Health Functional Foods, subject answered as 'Easy to consume.'(41,6%), which was the most common among the subjects consuming Health Functional Foods. On other hand, the subjects of herbal medicine answered as that herbal medicine is 'more effective'(45.7%), and 'more trustworthy in preventing side-effects.'(40.3%). After consumption of the herbal medication, only 3.9% of the subjects consuming either Health Functional Foods or herbal medicine had side-effects. The most common side-effects were 'dermal reaction' which is normally caused by Health Functional Foods and 'indigestion' problems caused by herbal consumption. Conclusions According to the 421 subjects those involved in study, the percentages of consuming Health Functional Foods(67.7%) and herbal medicine(67.8%) were similar. The most commonly consumed products were a type of Health Functional Foods which were the nutrition-supplying products. Ginseng or red ginseng products were the next commonly used products. Health Functional Foods were commonly consumed for preventing illness and maintaining health rather than any other purpose. In contrary, herbal medicines were more commonly consumed for purposes such as for growth or treating certain type of disease. As a result of consumption, more than half of both subject replied as 'satisfied'. As for the side effects, dermal reaction was the most common problem for those with consuming Health Functional Foods, while indigestion was the most common side effect from the subjects with consuming herbal medicine.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.17-40
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• 2004

The purpose of this paper is to explore some aspects of functional foods and to give an prospective view of the foods. Recently the increasing rate of old ages is very rapid so that the functional foods is demanded as the treatment of cure and health foods for the old ages. Those are the foods which includes such elements as polyphenol, vitamin E & C, 𝛽-carotene, selenium, lycopene, lutein, isoflavon, capsaicin, DHA, lecithin, peptide, dietry fiber, alginic acid, lactic ferments, caffeine, kitin and kitosan, taurine, and phenylalanine. The total amounts of those foods are $ 112 billion in 2001, the American market marks $36.3 billion (32%) and Europe marks $32.6 billion (29%) and Japan marks $27.1 billion (24%), however, Korea marks $11 billion which equivalent to 1%. We are in need to develop the new foods for the antioxidant effect, anti-cancer, the prevention of cardio vascular disease, the control of intestine vacillius, control of diabetes, with those functional elements in order to secure the world market for the functional foods.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.37-42
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• 2004

The relatively new concept of functional foods is supportive of sales of food products that deliver isolated 'nutrient' or 'food compound' substances, much as is done by dietary supplements. Whether such isolated substances have benefit must be investigated in each instance; such investigations can be complex. At the same time, simply prepared natural plant foods contain a myriad of substances that, in accord with the concept of food synergy, are beneficial for health. Whole grain foods are an example of such healthy fare, based on strong epidemiologic and experimental evidence. If the concept of functional foods is to be of use for the public health, it should support the consumption of healthy traditional foods as well as promoting 'novel' foods; in this sense, whole grain foods, which have great functionality, should be regarded as functional foods.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.782-789
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• 2007

The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n=78) and 52.3% of women (n=128) are found in the age range of $45{\sim}54$ which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.223-234
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• 2011

The purpose of this study was to explain consumption experience of vitamin/mineral, aloe, calcium, red ginseng and glucosamine. It also explains influencing factors such as health related factors(importance of healthy eating, perceived role of food for health, health motivation), consumer attitude of healthy functional foods(reward from using healthy functional foods, confidence in functional foods) and individual characteristics(age, sex, education, income) on them. To do this, LIMDEP program was applied to estimate the logit model. The results of this study were as follows: 1) The levels of health motivation, reward and confidence from using healthy functional foods were found to be relatively low, while the levels of importance of healthy eating and the perceived role of food for health were found to be relatively high. It might imply that consumers would have some interest for health and food consumption. Also consumers expressed to have some experience for vitamin/mineral(50%), aloe(16%), calcium(23%), red ginseng(40%) and glucosamine(17%). 2) For influencing factors, age was found to be significantly influential to all of the products. If consumers were getting older, they were more likely to consume the products. In addition, reward from using healthy functional foods was found to significantly influence consumption experience of vitamin/mineral and calcium. If consumers perceived more reward from using vitamin/mineral and calcium, they were more likely to consume the products. For aloe, confidence in healthy functional foods was found to significantly influence consumption. Furthermore, sex was found to be a significant factor for consumption of vitamin/mineral.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.832-838
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• 2008

The aim of this study was to identify the status of health functional food consumption of working women. The 558 subjects of the study were aged between 10-60 years, and had previous experiences of consuming health functional foods. The majority of the subjects lived in Seoul, and some lived in the Gyeonggi Province. The most prevalent goals that the subjects hoped to achieve by consuming health functional foods were improvement of physical health status and reduction of exhaustion. Other goals included supplement of nutrition, and prevention or treatment of diseases. Those who were older or who possessed a high BMI spent more expenses on health functional foods, and showed a higher intake frequency as well as longer periods of consumption. Subjects placed in the older group showed a lower level of knowledge related to functional foods, which turned out to be statistically significant. Most of the respondents answered that their knowledge related to functional foods was picked up from listening to others. In conclusion, we were able to observe that groups with elder working women and high BMI show higher consumption and expense rates of health functional foods, as well as longer periods of consumption. However, they show a minimum level of knowledge related to functional foods. According to our results, these subjects should seek practical help in order to select functional foods that will aid their health, and learn the proper method of consumption. In order to reduce inaccurate consumption of health functional foods, it is imperative that more in-depth study is carried out in this field.