• The Korean Journal of Community Living Science
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• v.21 no.2
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• pp.243-257
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• 2010

This study was conducted to search the health food intake behavioral intentions of male workers. The health-related behavior of 150 subjects were compared(smoke, alcohol drink, breakfast, BMI, sleep, exercise and health check). On the basis of the Theory of Planned Behavior, the factors health-food intake behavior were evaluated; there were normative beliefs, motivation for compliance, subjective norms, social influence factors, and barriers as perceived behavior control. The results were showed with five points by the Likert scale and Significance by t-test. The most frequently consumed health food was tea(3.40/4points) followed by healthy drinks(2.49/4). As behavioral beliefs, if consumption of 'nutritional supplements'(3.61/5) and 'fatigue recovery'(3.62/5) received the highest scores. As a result, the idea of 'nutritional supplements'(3.94/5) and 'fatigue recovery'(4.06/5) were the important aspects, but others were also positively evaluated. As a sub-factor of subjective norms on normative beliefs, The highest social groups to encourage consumption of health food were parents (3.93/5), and the lowest were doctors (3.02/5). The most influential people were doctors (3.67/5) and spouses (3.65/5). Barriers to consumption health food were side effects (1.09/5) and price (2.08/5). Taking Ginseng products and other processed foods (juice, honey, bamboo, etc.) were correlated with health concern (p<0.05). Taking traditional stamina foods was correlated with dietary habit recognition (p<0.05). Mineral intake was positively correlated with age. Healthy drinks was negative (p<0.05). Minerals and supplement consumption were correlated with the practice of healthy behavior (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.125-132
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• 1995

The purpose of this study was to survey several aspects of food-related knowledge, attitude and behavior of college students. Seven hundred male and female students in Seoul and Kyunggi-do area were randomly selected. And self-administered questionnaires were used. It was consisted of weight concern, nutritional knowledge, meal frequency, preference of snacks and psychological aspects of eating behaviors. The results were as followes: 1. The 66.5% of males and 87.9% of females were concerned about weight control. While 42% of male respondents wanted weight gain and 43% weight loss, most of female respondents wanted to lose weight. 2. The score of nutritional knowledge of males was significantly lower than the score of females (p<0.01). 3. The meal frequency was 3.4 times a day for male students and 3.6 for female students. But males showed higher frequency rates in three regular meals and females showed higher rates in snacking. Both male and female students considered that supper was the most important meal of the day and skipped breakfast frequently. 4. Fruits, beverage and milk were favorite snacking items for college students. But there were some differences in selection of food items by snacking time. Carbonated drinks and coffee were frequently selected by morning male and female snackers. Noodles and cookies were preferred by males and cookies were preferred by females as afternoon snack. Fruits were most often preferred by both males and females in the evening. 5. Physical tiredness and/or psychological factors were observed to influence the amount of food intake. After increase of food intake, male students felt more comfortable than female students who were afraid of their weight gain.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.141-148
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• 2012

Recently, concerns about the volatile hazardous compounds including acetaldehyde, methanol, and fusel oils in alcoholic beverages, which cause hangover such as headache and dizziness after consumption, have been raised. The volatile hazardous compounds might also lead to an increased incidence of liver diseases and even cancers with a high consumption of alcoholic beverages. Acetaldehyde is a volatile compound naturally found in alcoholic beverages and used as flavor in many foods. However this is also regarded as possibly being carcinogenic to humans. Furthermore, acetaldehyde with alcoholic consumption is recently classified as Group 1, carcinogenic to humans. On the other hand, methanol is generated from demethoxylation of pectin by pectinolytic enzyme during alcoholic fermentation. Higher alcohols occur naturally in alcoholic beverages as by-products of alcoholic fermentation and are generally regarded as important flavor compounds. In the current study, we reviewed on the health concern, maximum levels, analytical methods, and current levels of hazardous volatile compounds in alcoholic beverages.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.17-22
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• 2012

Since the prevalence of allergies is increasing, food allergy is a major concern for consumers, as well as for the food industry. The foods that account for over 90% of all moderate to severe allergic reactions to food are milk, eggs, peanuts, soybeans, fish, shellfish, wheat, and tree nuts. Of these food allergens, milk is one of the major animal food allergens in infants and young children. Milk is the first food that an infant is exposed to; therefore, the sensitization rate of milk in sensitive individuals is understandably higher. The mechanisms involved in allergic reactions caused by this hypersensitivity are similar to those of other immune-mediated allergic reactions. The reactions occur in the gastrointestinal tract, skin, and respiratory tract, with headaches and psychological disorders occurring in some instances. The major allergenic proteins in milk are casein, ${\beta}$-lactoglobulin, and ${\alpha}$-lactalbumin, while some of the minor allergenic proteins are lactoferrin, bovine serum albumin, and immunoglobulin. Reliable allergen detection and quantification are essential for compliance with food allergen-labeling regulations, which protect the consumer and facilitate international trade.

• Journal of Environmental Health Sciences
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• v.46 no.5
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• pp.610-626
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• 2020

Objectives: This study aims to investigate the concept of microplastics and their occurrence, transport, biological effects, and management methods in the ocean. Methods: I reviewed articles on microplastics in the ocean by using the Google Scholar database. Results: Plastic litter has been reported as a ubiquitous pollutant in the ocean due to the extensive consumption of plastics and the mismanagement of plastic wastes. Microplastics are generally defined as synthetic polymer particles <5 mm in size. Microplastics generated from the degradation of plastic litter are currently a serious global concern since they spread easily all over the ocean, transfer to different tissues inside contaminated animals, and even across different trophic levels inside the food web. An additional concern is the ability of microplastics to adsorb organic and inorganic pollutants and subsequently release them into the ocean. Thus, alternatives to reduce microplastics in the ocean are discussed. Conclusions: This paper summarizes the concept of microplastics and their behavior in the ocean and suggests management methods for microplastics in support of a cleaner ocean.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.172-180
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• 2003

This study was performed to document the weight loss diet practice and dietary habit related to weight control in child-bearing Korean women. The subjects were 1,434 women aged 17-39 years. The subjects were classified into 3 groups based on BMI: low weight(LW) BMI < 18.5; normal weight(NW), 18.5 BMI 22.9; and overweight(OW), 23.0 BMI. Anthropometric, general characteristics, weight control practice, and the quality of diet were assessed by a questionnaire. LW group had higher rate of smoking and drinking. They also complained more subjective symptom of anemia and used less nutritional supplementation. Weight loss diet had been practiced by about 40% of subjects and the percent was increased with increasing BMI. The reason of weight loss diet were significantly different by BMI groups(p<0.05); LW to keep body in shape, OW for health. Low BMI group had experienced more side effects after weight loss diet(p<0.05). LW group usually used inappropriate method to control weight such as skipping meals and some of OW group reported using drug to lose weight. All subjects have been skipped their meals of 3.9 times per week, especially 4.3 times in LW group. By mini dietary assessment, most of the subjects did not have regular meals. LW group tended to eat what they like and OW group preferred fried food. This study showed that child-bearing aged women make a ceaseless effort apart from their weight, and LW group have a matter of grave concern because of their dietary habit and weight control practice. Additional research should be necessary to assess the relation of health and weight loss diet in young women.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.161-170
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• 2010

We surveyed 837 students attending elementary schoolchildren in Korea for health functional foods (HFF) consumption and significant variables for their HFF consumption including demographic characteristics, parental health concern on offsprings, food eating frequency of subjects and beliefs on potential efficacy of HFF by subjects. The consumption prevalence of HFF was 45.9%, and among all types of HFF, nutritional supplements were taken most frequently, followed by apricot extract-fermented products > lactic acid bacteria containing products > EPA/DHA containing products > red ginseng products. HFF consumption was higher in subjects had parents of high education level (p < .05) and those from families with a high socioeconomic status (p < .01) in comparison to each corresponding group. Health concern on offsprings by parents (p < .001) and consumption ratio of HFF by family (p < .001) was higher in consumers than in nonconsumers of HFF. Total score of dietary assessment was higher in consumers than in nonconsumers of HFF (p < .01), and consumers had a more positive view concerning the potential efficacy of HFF than did nonconsumers (p < .001). Most consumers of HFF took HFF when they were healthy (42.5%), and they did not feel special effects through HFF consumption (47.7%). Most consumers of HFF got the information on HFF from family and relatives (24.8%), and most of them purchased HFF at pharmacy or oriental medicine clinics (53.9%). HFF consumers preferred multi-vitamins and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread consumption of HFF by elementary schoolchildren, the reasonable consumption of these products for the contribution to their overall health and well-being should be emphasized through nutrition education for them and their family.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.9-15
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• 2006

Health care is one of the most popular reasons for accessing the Internet. Of concern is the amount of information from disreputable sources available on the Internet. A review of websites offering nutrition consulting services suggests sites are controlled by both registered dietitians and non-dietitian professionals marketing themselves as nutrition consultants. The purpose of this study was to investigate structure and content of websites controlled by registered dietitians and nondietitians professionals marketing themselves as nutritionists or nutrition consultants. Internet search queries of 'dietitian', 'dietitian consultant', and 'nutrition consultant' were completed for website selection. Thirty websites controlled by registered dietitians and 10 websites controlled by nutrition consultants were reviewed using an 18-item website evaluation instrument developed for this study. Five evaluators were recruited from the dietetics program at the University of Kentucky. Overall, websites controlled by registered dietitians ranked higher than websites controlled by nutrition consultants in a majority of categories. Sites controlled by registered dietitians ranked statistically higher for the following categories: 'accuracy of information'(p<.0001), 'inclusion of professional resume of owner or primary manager' (p<.05), and 'explanation of the affiliation to externallinks'(p<.05). A majority of sites controlled by both dietitians and nutrition consultants achieved a poor ranking in regards to provision of a legal disclaimer and inclusion of a privacy policy. Prior studies suggest personal privacy is the most important concern for consumers accessing health information on the Internet. Findings from this project will benefit dietitians to assist in development of reputable nutrition related websites.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.25-39
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• 2000

This study investigated the nutrient contents, nutrient density. and food group intake patterns of elementary school lunch programs in Kesngju. Four hundred students from four elementary schools participated in this study. Menus served in 60 schools on a weekly basis during each season were analyzed. Parents regarded hygiene as the most important factor in their children's diet. but they showed little concern for the necessity of nutrition education in the school curriculum. Parents considered that the most significant benefit of their children eating school lunches was to reduce unbalanced diets. On the other hand. children considered to be able to be on intimate terms with their friends as the greatest benefit of the school lunch program. The contents and nutrient densities of the meals provided were higher than those calculated from the Korean RDA. However, the content and nutrient density of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was very high. Therefore the nutritionists should consider the Iron and cut down the amount of sodium. The 91.7% of 1,200 meals served contained more than four food groups and the school lunch program provided a sufficient variety of foods. In conclusion. the quality of nutrition in meals served by school lunch programs was considered satisfactory overall.

• Economic and Environmental Geology
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• v.42 no.6
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• pp.645-654
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• 2009

Recently there have been increasing consumers' interests in the geographical origin of foods, due to the FTA (Free Trade Agreement) in the global market. Especially, in Korea, in relation to BSE (bovine spongiform encephalopathy), it is considered to be urgent to develop analytical techniques for distinguishing the geographical origin of beef. Korea is facing conclusion of FTA with many countries, and there is a deep national concern about the distinction of the geographical origin of food. Diverse analytical techniques have been used in many of recent researches to obtain data for distinguishing the geographical origin of foods produced in various countries. In this paper, we reviewed national and international researches about tracing of geographical origin and food authentication using stable isotopes. Improvement of the isotopic techniques and their numerous application have been provided useful information of their geographical origin in food products. Furthermore, we expect that this study could be detecting of many frauds and illegal transaction of food products. We look forward to active progressing research of detecting food origin using isotope analysis and numerous application about imported food products.