• 대한가정학회지
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• 제28권3호
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• pp.33-52
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• 1990

The aims of this study are to classify the life styles of urban housewives, to see their relationship between life style and demorgaphic variables, and also to see the relationship between life style and dietary patterns. This study has been performed by a questionsire about life style, demographic variables and dietary pattern. The selected samples were 475 housewives. The data were analyzed by factor analysis, cluster analysis, Duncan test, X-test and F-test. Life style is classified into 4 types: temporary enjoying type, passive irrational type, realistic conservative type, actual progressive type. The housewives who are in temporary enjoying type usually do randomly and don't think seriously something. And they have tendency to enjoy themselves. Therefore they don't have any plan for dietary behavior. The passive irrational type's housewives have no consistancy in their life and they do everything temporarily. The housewives who are in this type have relatively low incom, low level of education and they are high in age. The people who are in realistic conservative type act reasonably and elastically everything. They use convenient food very much, because they are willing to save time to make them. The housewives who are included in actual progressive type are well organized and planned in dietary behavior than others, when they dine out, they eat with family together in general, they usually use only a kind of western sauces and convenient food. They are relatively young, highly educated, and they are high income group. In conclusion realistic conservative type and actual progressive type are both relatively desirable type in dietary behavior, but in temporary enjoying type and passive irrational type, there, have to do some guide and education about managing family resources and dietary behavior.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제9권1호
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• pp.391-406
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• 2015

Social media have emerged as new communication channels between consumers and companies that generate a large volume of unstructured text data. This social media content, which contains consumers' opinions and interests, is recognized as valuable material from which businesses can mine useful information; consequently, many researchers have reported on opinion-mining frameworks, methods, techniques, and tools for business intelligence over various industries. These studies sometimes focused on how to use opinion mining in business fields or emphasized methods of analyzing content to achieve results that are more accurate. They also considered how to visualize the results to ensure easier understanding. However, we found that such approaches are often technically complex and insufficiently user-friendly to help with business decisions and planning. Therefore, in this study we attempt to formulate a more comprehensive and practical methodology to conduct social media opinion mining and apply our methodology to a case study of the oldest instant noodle product in Korea. We also present graphical tools and visualized outputs that include volume and sentiment graphs, time-series graphs, a topic word cloud, a heat map, and a valence tree map with a classification. Our resources are from public-domain social media content such as blogs, forum messages, and news articles that we analyze with natural language processing, statistics, and graphics packages in the freeware R project environment. We believe our methodology and visualization outputs can provide a practical and reliable guide for immediate use, not just in the food industry but other industries as well.

• 대한영양사협회학술지
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• 제13권3호
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• 한국유기농업학회지
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• 제18권2호
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• pp.177-197
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• 2010

Japan launched its regulatory certification system for organic foods based on the amended JAS laws in June 2000, followed by the implementation of regulations on organic agricultural products and organic processed foods in January 2001 and with the implementation of the standards on organic animal husbandry and organic feed by the Ministry of Agriculture, Forestry & Fisheries in 2005, organic foods have been under integrated and systematic supervision. Certification of organic foods can be undertaken by registered accredited bodies (private certification bodies) or legal entities conforming to the regulations of the Ministry of Agriculture, Forestry & Fisheries. However, with the amendment of the JAS laws in March 2006, only legal entities conforming to the regulations of the ISO/IEC GUIDE 65 are eligible as certification bodies. Foreign organic products imported to Japan must be certified organic under JAS regulations and must be manufactured or produced by foreign manufacturers certified by local or foreign registered accredited organizations and distributed with the Organic JAS Mark affixed or through importers certified by local registered accredited organizations and distributed with the Organic JAS Mark affixed on the products. It can be implied from the Japanese case study that it necessary to reform the diverse agricultural products certification systems to set up an integrated certification system, and the restructuring of government organizations, reforms of environmentally-friendly agricultural products certification system and the integration of the organic food certification systems are needed in order to integrate the control of the standards and certification systems.

• 한국식생활문화학회지
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• 제24권4호
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• pp.401-412
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• 2009

The aims of study were to provide basic data for the internationalization of Contract Foodservice Management Companies (CFMC) and to gain a better understanding of internal push-and-pull factors through in-depth interviews. The interviewees were managers of four large CFMCs and one small-to-medium CFMC. The non-structured interview format employed an interview guide of open-ended questions. All interviews were digitally recorded and notes were taken simultaneously by an interview assistant. The narrative data analysis involved transcription, coding, classification by categories, and content analysis. Eighty-eight codes were generated from the interview analyses, and the subordinate variables uncovered included seven push factors, eight pull factors, one interactive factor, and 10 internal dynamics. These factors will be useful in further studies of the internal operations of specific CFMCs, and more generally, the practical condition of the industry.

• Journal of Radiation Protection and Research
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• 제33권4호
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• pp.183-196
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• 2008

원전주변의 주민에 대한방사선량의 대부분을 음식물 섭취에 의한 내부피폭이 차지하고 있다. 그러나 우리나라 원전에 적용하고 있는 음식물 섭취 관련 인자는 1989년 한국원자력연구소가 고리원전 주변지역을 대상으로 수행한 현장조사 결과를 계속 적용하고 있어 최근의 식습관 변화를 적절히 반영하지 못하고 있다. 또한 우리나라는 미국 NRC (Nuclear Regulatory Commission) 에서 적용하고 있는 최대개인에 근거하여 음식물 섭취율을 결정하고 있다. 그러나 최근의 ICRP (International Commission on Radiological Protection) 의 권고 및 유럽의 관련 지침에서는 결정집단 또는 결정집단을 대표하는 개인에 대해 선량을 평가토록 권고하고 있다. 따라서 이러한 식습관의 변화추이나 피폭평가대상에 대한 국제적인 권고기준에 준하는 음식물 섭취율 설정방법에 대한연구가 필요하다. 보건복지가족부에서는 국민건강증진법에 의거 매 3년마다 전국 규모의 국민의 식품 및 영양섭취실태 조사를 실시하고 있다. 따라서 본 연구에서는 이러한 정부조사자료를 활용하여 주기적으로 음식물 섭취량 자료를 갱신할 수 있는 방안을 연구하였다. 보건복지가족부에서 $2001{\sim}2002$년에 수행한 국민영양조사원자료(raw data)를 분석하여 결정집단을 대표하는 개인의 음식물 섭취율을 결정하는데 이용할 수 있는 기초통계량을 제시하고, 또한 현재 국내 원전에서 적용하고 있는 최대개인의 음식물 섭취율을 재설정하였다.

• 한국식품영양학회지
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• 제25권4호
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• pp.968-973
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• 2012

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

• 한국식품영양학회지
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• 제25권3호
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• pp.513-520
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• 2012

This research was planned and executed to evaluate how the composition of Yack-sun tea can affect the health conditions of people who are suffering from diet-related such as being overweight, are obese and have hyperlipidemia, by taking Yack-sun tea in a form of a nutritional supplement with our daily meals. We produced Kangjieum with Lycium chinense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. Thus, we approach of oriental diet therapy area research of Kangjieum and analysis proximate composition, water soluble antioxidant content. The content(%, dry basis) of total carbohydrate was 60.23%, crude protein was 18.18%, crude ash was 11.36% and crude fat was 10.23% in Kangjieum. Total water soluble antioxidant content was 1.027 ${\mu}g/m{\ell}$ of Kangjieum. We think that scientific and objective evaluation was done on the components of the Kangjieum prescription. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Kangjieum in the burgeoning field of nutraceutical foods. Last, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. This theory is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

• 한국식품과학회지
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• 제15권4호
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• pp.315-320
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• 1983

본(本) 연구(硏究)에서는 국내(國內)에서 아직 조사(調査)되지 않은 16개 품목(品目)의 농산물(農産物)에 대(對)한 등온흡습곡선(等溫吸濕曲線)을 측정온도(測定溫度), $25^{\circ}C,\;30^{\circ}$, 및 $45^{\circ}C$ 에서 결정(決定)하였다. 온도범위(溫度範圍) $25^{\circ}{\sim}45^{\circ}C$ 사이에서는 온도(溫度)의 증가(增加)에 따라 평형수분함량(平衡水分含量)이 감소(減少)하는 경향을 보였다. 또한 등온흡습곡선(等溫吸濕曲線)의 측정치(測定値)로 부터 BET단분자막수분함량(單分子膜水分含量)을 분석(分析), 결정(決定)하였다. 등온흡습기작(等溫吸濕機作)의 열역학적(熱力學的) 함수인 엔트로피의 변화(變化)는 건조식품(乾燥食品)의 안전저장(安全貯藏) 수분함량(水分含量)영역인 BET단분자막수분함량(單分子膜水分含量)과 밀접한 관계(關係)에 놓인 것으로 사료되고 있다.

• 한국식생활문화학회지
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• 제35권2호
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• pp.201-214
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• 2020

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi's method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were "difficulty in dietary guidelines", "recognizing necessity of diet therapy", "awareness of importance of diet", "difficulty practicing diet therapy", and "looking for ways to practice diet therapy". Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However, patients showed a willingness to implement dietary management to improve their quality of life and to practice dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover, patients should be educated that adherence to dietary control may be less burdensome on their families.