• 한국식품저장유통학회지
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• 제15권6호
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• pp.915-921
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• 2008

본 연구에서는 버섯 선호도와 섭취빈도 등을 알아보고 버섯가공식품에 대한 소비자의 인식 등을 조사하여 소비촉진을 위한 버섯가공기술 개발을 위한 기초자료를 얻고자 하였다. 총 조사 대상자는 1173명으로 성별로는 남자가 370명(31.5%), 여자가 803명(68.5%)으로 구성되었고, 조사대상자의 평균 연령은 20.0세였으며 조사대상자의 333명(28.5%)이 새송이 버섯을 가장 선호하는 것으로 조사되었다. 연령별에 따른 선호하는 버섯의 경우는 20$\sim$60대 이상의 전 연령층의 333명(28.5%)이 새송이 버섯을 가장 선호하였으며 그 다음으로 팽이 버섯 241명(20.6%), 표고버섯 223명(19.1%)의 순으로 나타났다. 선호하는 버섯에 대한 이유로 대상자의 380명(32.4%)이 좋은 조직감을 제일 우선순위 1위로 응답하였으며, 한 달에 섭취하는 버섯의 빈도는 여성이 한 달에 8.24회를 섭취하여 남성의 6.98회 보다 1.26회 더 자주 섭취하는 것으로 조사되었고, 버섯 구입 시 고려해야할 사항에 대하여 신선도.위생 상태를 1위로 응답하였다. 버섯가공식품을 구입해본 경험이 있는지에 대하여 조사한 결과, 조사대상자의 55.5%가 먹기 위하여 구입해본 적 있다고 답하였으며 그 중 구입해 본 버섯가공식품으로는 스프, 죽 > 건조 분말 > 건강기능식품 등 이었다. 버섯가공식품 구입 시 고려할 사항으로 맛의 향상을 1위로 응답하였다. 새로운 버섯가공식품을 개발할 경우, 연령별 선호하는 제품을 조사한 결과 20대$\sim$60대 이상의 모든 연령층에서 스프와 죽을 가장 선호하는 것을 알 수 있었으며, 특히 $20{\sim}29$세는 햄버거 패티, $30{\sim}59$세는 어묵 그리고 60세 이상은 버섯 병조림(34.3%)을 가장 개발되기를 희망하는 버섯가공식품으로 응답하였다. 본 조사결과를 토대로 버섯의 소비를 촉진시키기 위하여 버섯을 이용한 다양한 가공식품 개발이 필요하다고 사료된다.

• 생명과학회지
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• 제16권5호
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• pp.806-811
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• 2006

The regulation of labelling criterion for genetically modified (GM) foods has been enforced since 2001 in Korea. Therefore, GM soybean (GMS) or GM maize (GMM) processed foods must be labeled as GMO derived. We surveyed to see whether this regulation is kept relevantly or not and the distributive statue of GM processed foods. Using the method of polymerase chain reaction (PCR) based on endogenous gene (Le1n, SSIIb), promoter gene (P35S), terminator gene (NOS) and transgenic gene (RRS, Bt11, Bt176, GA21, T25, Mon810), we detected GMS and GMM processed foods circulating at the market in Busan area. Out of total 100 samples, 38 items were showed to be contaminated with recombinant gene by qualitative PCR. Among 82 domestic and 18 imported items, 32 (39.0%) and 6 (33.3%) items were detected with GM ingredients respectively. Also among the 80 soybean and 20 maize processed foods, 23 (28.7%) and 15 (75.0%) foods were sensitive to detect GMS and GMM ingredients respectively. For the qualitative PCR positive foods, we chased identity preservation (IP) certificates. And we verified that the PCR positive crops were grown up, harvested and shipped separately from GMO but just mixed with GMO in the threshold of the non attentional contamination levels (3%). Thus we can not find out any regulation-violent case at all. The results of this study will help to keep the regulations of GM labelling and be informative to consumers who want to know the laboratory results of GMO testing.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국식품조리과학회지
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• 제20권1호
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• pp.100-111
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• 2004

The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nutrition in daily life. The 2,160 processed foods purchased at the supermarket on September, 2002, were divided by food category issued from the 2002 food codes and assessed in the terms of the nutrition composition labeling and nutrition claims. Nutrition composition labeling was found on 356 of the 2160 processed foods items. Milk and dairy products had 49.7％ of nutrition composition labeling, which was the largest number among the food category. Tables were most frequently used as the type of nutrition composition labeling (79.8％). Nutrition composition including many different ways of expression, such as a table of nutrition composition, indication of nutrition composition, analysis table of nutrition composition and comparative table of nutrition composition, made frequent use of nutrition composition labeling titles (78.7％). The various unit of measures were use in the nutrition labeling of the processed foods, per l00g or 100$m\ell$ was the highest (44.6％) under the currently practiced nutrition labeling. The correct labeling standard with nutrient content and ％ RDA except energy, was used on 47.8％ of labels, and those with only liability indication nutrient and liability indication nutrients plus discretion indication nutrients were 25.3 and 22.5％ respectively. The processed foods with nutrition claims were 8.0％ (172 items). Nutrition claims were divided in two ways: nutrient content claims and nutrient comparative claims. The most frequently used claims were contained in the former (44.4％) and more or plus in the latter case (16.3％). Ca was the most popular item as a nutrition claim nutrient (50.6％).

• 대한지역사회영양학회지
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• 제12권2호
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• pp.206-213
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• 2007

This study investigated the prevalence of nutrition labeling and claims on processed and packaged foods. The final database consists of 1,287 foods, which were collected in two supermarkets in the Seoul area from September to November, 2006. An estimated 78% of KFDA-regulated processed, and packaged foods have nutrition labels. Nutrient content claims on food labels were identified in 21% of the foods which have nutrition labels. The prevalence of nutrition labels in this study is much higher than in previous studies due to the current expansion of the mandatory labeling regulation. However, false labeling and misleading contents claims were also identified. The food label is an important tool for enhancing the public's understanding of healthy choices of processed foods. Therefore, to maximize the benefits of the nutrition labeling regulation, industries, government agencies and health professionals should work together to help consumers make healthy dietary choices and improve their health.

• 대한영양사협회학술지
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• 제25권1호
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Journal of Nutrition and Health
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• 제28권7호
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• pp.653-674
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• 1995

This study was aimed at comparing the dietary patterns of university female students according to their residence type. As for subjects, one hundred and twenty students of Kongju national university were chosen as a total. They were devided into three groups ; those who live in family home, or university dormitory, or self-boarding house. In this study, intakes of food and nutrient and dietary behaviors of each group were investigated through two-day food records and questionnaire. The result was that mean daily intakes of calcium and iron were lower than RDAs in all groups. According to residence type, subjects of family home and self-boarding seemed to have more serious problem in the nutrients mentioned above considering the proportions of less than 2/3 of RDAs. Especially, iron status was poorer than any other nutrients in the aspects of this proportion and food source. Iron was taken largely from vegetable foods which were recognized as a source of low bioavailability of iron. The average distribution ratios of breakfast, lunch, dinner and snack to total calorie intake was 22, 29, 30 and 19. Thus, it proved that breakfast tended to be more negligent than any other meals, and that snack was an important means to give nutrients for subjects. This meal pattern might be one of the factor for the decrease of the dietary quality. Processed foods were founded to be an important source for providing nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients. Percentages of calorie, carbohydrate and fat consumed by processed foods to total nutrients intake were 30.6, 29.5 and 46.2. However, other nutrient intakes from processed foods such as vitamin and mineral were small. And processed foods which give nutrients were mainly cereal products like ra myon, bread, and milk and milk products. Consequently, processed foods seemed to be selected as a combinient substitute food which supply calorie to fill their hunger. According to the living type, dormitory students had them more frequently than any other groups. Food habit score was within the category of poor or fair. Particularly, the score of self-boarding students was the lowest of groups(p<0.05). The major dietary problems were small or overating, missing meal and irregular eating. The degree of these problems was a little different among groups(P<0.01). Nineteen kinds of food were consumed per day, and family home and self-boarding students had foods less variously than dormitory students(P<0.05). Proportions of skipping breakfast, lunch and dinner were 20.8, 12.5 and 8.3%. Accordingly, breakfast was missed more often than any other meals. And self-boarding students missed breakfast more often than any other groups. As a conclusion, subjects should take more calcium and iron, and eat diverse foods to improve their nutritional status. And it is also necessary that breakfast should be regarded more importantly, and that processed foods should be taken considering nutritional balance. In view of residence type, subjects of family home or self-boarding had more dietary problems than dormitory subjects. Thus, these results suggest that university female students might have low ability of meal management, and dietary patterns were different by their residence type. Therefore, nutrition education for them should be carried out with respect to dewelling environment.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.379-393
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• 2011

This study compared the college students' dietary behavior for processed foods, who will be the main consumers in the future and looked for the measures to understand and establish the right food labeling system by surveying the level of understanding and utilization of food labeling. The data was analysed by SPSS win 17.0 program, and the results are as follows. For the standard of selecting processed foods, the group with high nutrition knowledge considered the reliability of foods as important and the group with low nutrition knowledge considered the products introduced in TV commercial as important. When purchasing processed foods, the group with high nutrition knowledge considered nutrition, taste, price, appearance(shape), and the consumable period more than the group with low nutrition knowledge. For trans fat, the group with high nutrition knowledge learned more about it than the group with low nutrition knowledge. The ratio of confirming food nutrition label was higher in the group with high nutrition knowledge. Regarding the level of confirming individual food labels, the highest level was for milk and dairy products. And there was significant difference for the processed products of meat, cookies, bread and noodles. It was found that the level of confirmation was higher in the group with high nutrition knowledge. And the most important indication for individual food product was the consumable period. To preserve the purchased foods, the group with high nutrition knowledge preserve the foods in line with the description written on the food cover sheet, and this group used to return or exchange the products when they found them spoiled or purchased by mistake. The group with high nutrition knowledge knew more about the nutrition indication than the group with low nutrition knowledge. The necessity of nutrition indication for processed foods and the need of education and PR(Public Relation) were acknowledged higher in the group with high nutrition knowledge. For the effect of nutrition indication, it showed that the group with high nutrition knowledge thought it would improve the quality and the group with low nutrition knowledge thought it would be helpful when comparing the product with others. The group with high nutrition knowledge showed higher understanding level about nutrition indication than the group with low nutrition knowledge.

• 대한영양사협회학술지
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• 제5권2호
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• pp.205-214
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• 1999

Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea was evaluated and the regulations and guidelines for food fortification in other countries were presented. Most commonly added nutrients were calcium, vit.C, fiber, vit.Bs and iron. The level of fortified nutrients and the vehicle foods were variable. vit.C and fiber appeared to be overfortified in some foods and the necessity of fortification of these nutrients needs to be examined since the intakes of these elements appears to meet the RDA. Most of other nutrients such as vit.A, vit. $B_1$, vit. $B_2$, and iron were added at the level of 10~25% RDA per serving size. The vehicle foods for fortification were snacks, milk, ramyun, breakfast cereal, juices, candies and ready-to-eat retort pouch foods but not rice which is a staple food in Korea. The guideline and regulation for food fortification is required to ensure safe and proper supplementation of needed nutrients in processed foods.

• 한국식생활문화학회지
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• 제3권4호
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• pp.351-357
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• 1988

A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.