• 대한가정학회지
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• 제27권2호
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• pp.85-95
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• 1989

To examine closely the relations between food habits, food preferences and personality traits, 141 boys and 146 girls in the 5th and the 6th grade of primary school in Incheon were studied by questionaires. The results of this study were as follows: 1. In food habit scores, girls got 2.28/3.00 and boys got 2.24/3.00 which meant boys and girls had the similar food habits. 2. The higher were their activity, sociability, responsibility, reflectiveness, and superiority, the higher score they showed in food habits. 3. Meats, fats and processed foods had much to do with emotional stability, and those who belonged to high group in emotional stability high preference for them. But girls who had high preference for meats were low in emotional stability. 4. Fishes of which bones we can eat, and potatoes had relation to activity, and those who belonged to high group in activity showed high preference for them. 5. Vegetables and processed foods had relation to sociability. Those who belonged to high group in sociability showed high preference for vegetables, but those who belonged to middle group in sociability showed highest preference for processed foods. 6. Meats and potatoes had much to do with responsibility. Those who belonged to low group in responsibility showed high preference for them. 7. Those who belonged to the high group in emotional stability, and superiority showed the high preferene for foods respectively, and superiority showed the high preference for foods respectively.

• 농촌의학ㆍ지역보건
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• 제41권2호
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• pp.85-97
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• 2016

본 연구는 남 여 대학생들의 식생활에서 가공식품을 통한 당류 섭취량과 관련요인을 알아보고자 대학교 3학년 245명을 대상으로 설문조사하였다. 가공식품을 통한 당류 섭취량은 남학생 45.9g, 여학생 47.1g 이었다. 당 섭취량에 영향을 미치는 요인을 파악하기 위하여 당 섭취량을 종속변수로 하여 다중 회귀분석을 실시한 결과, 남학생의 경우는 현재 음주여부, 수면시간, 우울 정도가 유의한 변수였으며, 여학생의 경우는 전공학과, 현재 흡연여부, 평소 간식섭취여부가 유의한 변수였다 (p<0.05). 이상의 연구결과, 평소 건강행태와 우울 등이 가공식품을 통한 당 섭취에 영향을 미치고 있으므로 대학생들의 건강관리를 위한 노력과 가공식품 중에서 당 함유량이 높은 품목에 대해 당 함량표시를 시각적으로 쉽게 구별 할 수 있는 표식제도 도입 등의 제도가 마련되어야 하겠으며, 특히 비보건계열 학생에 대한 보건교육이 강화되어야 할 것이다.

• 한국식품조리과학회지
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• 제24권2호
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• pp.164-173
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• 2008

The objectives of this study were to determine the preferences and consideration factors for selecting processed foods, in middle school students as well as their perceptions on food and nutrition labeling student. Middle school students in the Seoul area were surveyed from October to November, 2006. The results are summarized as follows: the preferred processed foods included 'drinks' (3.85), 'noodles' (3.81), 'biscuits and bread' (3.80), 'milk and dairy products' (3.71), and 'meat and meat products' (3.60). The most important consideration factors in selecting processed foods were 'expiration date' (4.45), 'taste' (4.34), and 'price' (4.08). The two main reasons for eating processed foods were 'delicious' (43.1%) and 'convenient' (33.9%). Food labels were identified 'sometimes' (34.5%), 'rarely' (31.2%), and 'almost never' (18.6%). The primary reason for examining a food label was 'to confirm the expiration date' (52.6%). The main reason for not reviewing a food's label was 'habitual purchase' (57.8%). Nutrition labels were identified 'rarely' (33.4%), 'almost never' (24.7%), and 'sometimes' (23.5%). The reasons for examining nutrition labels included 'to confirm a high proportion of nutritive substances' (26.5%), 'boredom' (24.2%), 'for weight control' (23.5%), and 'to improve health' (18.1%). The main reason for not examining a food's nutrition label was 'not interested' (56.5%).

• Journal of Nutrition and Health
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• 제50권5호
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• pp.504-518
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• 2017

본 연구는 가공식품의 섭취량이 증가하는 현실에서 국민건강영양조사 자료를 통한 정확한 영양소 섭취량 산출을 위해 국민건강영양조사의 원자료 중 최근 5년간 (2010~2014) 등장한 가공식품 4,858건에 대한 영양성분 DB를 구축하고, 이를 제6기 1차 년도 국민건강영양조사 (2013년) 자료에 적용하여 영양소 14종의 섭취량을 산출하여 구축한 DB에 대한 유용성을 검토하였다. 가공식품의 영양성분 DB 구축을 위해 국내 국가기관에 신고된 가공식품 목록 8,785건, 반조리 식품 자료배합비, 국내 국립기관에서 발간된 식품성분표 1종, 제조사 및 인터넷 등을 통해 수집된 자료를 모아 가공식품에 대한 수준별 DB를 구축하였다. 매칭 식품과 유사 식품 DB를 모두 적용 후 가공식품 섭취량은 505.8 g (30.8%)로 추정되었으며 총섭취량에 대한 기여율은 각각 에너지 29.5%, 탄수화물 27.0%, 단백질 36.7%, 지방 26.5%, 식이섬유 16.1%로 나타났다. 또한 DB 적용 후 대부분의 영양소 섭취량이 유의한 차이를 보여 구축된 DB의 유용성을 보여준다고 사료된다. 나트륨의 경우 가공식품으로 부터의 섭취량이 DB 적용 전 후 2,527.6 mg에서 3,006.2 mg으로 증가하였다. 국민건강영양조사자료의 영양소 섭취량 추정에 필요한 에너지 및 영양소 14종에 대한 국내 분석값 자료가 거의 없는 현실에서 본 연구는 DB 구축을 위한 계산값이나 대체값의 원칙을 세우고 문서화하여 가공식품 DB 구축을 위한 틀을 만들어 향후 DB 구축, 유지, 확대 등 식품영양 DB의 체계적 관리의 기초를 제공하였으며 국민건강영양조사자료를 이용하여 가공식품을 통한 영양소 섭취량 추정을 했다는 측면에서 의미가 있다고 사료된다. 향후 지속적이고 체계적인 가공식품 DB 구축과 관리가 필요하다.

• Journal of Nutrition and Health
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• 제39권6호
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• pp.585-591
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• 2006

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

• 한국식품영양과학회지
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• 제44권1호
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• pp.76-84
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• 2015

용인시에 위치한 고등학교에 재학 중인 일부 남녀 고등학생 179명을 대상으로 가공식품의 전반적인 인식도에 대한 결과를 분석한 후 요약하면 다음과 같다. 남학생 83.0%, 여학생 91.8%가 가공식품의 과잉섭취가 만성질환을 유발할 가능성이 있다고 인식하고 있었으며 가장 유해한 가공식품의 종류는 34.1%가 라면이라고 대답하였다. 가장 두려운 만성질환으로 남학생은 암(25.5%)과 비만(25.5%)이라고 응답하였으며, 여학생은 34.1%가 비만이라고 응답하여 고등학생들은 남녀 공통적으로 비만에 대한 두려움을 표시하였다. 유해한 식품첨가물의 종류에 대한 인식도는 합성방부제라는 응답이 58.1%로 가장 많았으며 합성조미료> 인공색소>인공감미료 순의 결과를 보였다. 안전을 위해 가장 필요한 식품첨가물 정보로는 유해성이 54.2%로 가장 높은 결과를 보였다. 영양지식에 대한 분석 결과 심혈관계 질환 유발과 관련된 주요 식품성분들(총 지방, 포화지방, 콜레스테롤, 트랜스 지방 등)에 대한 지식정답률은 57.0%, 비만예방을 위한 식이섬유섭취에 대한 지식정답률은 54.2%의 결과를 보인 반면, 나트륨 이온의 과잉섭취와 고혈압 유발에 대한 지식정답률은 24.6%로 매우 낮은 결과를 보였다. 본 연구 결과 용인 일부지역 고등학생들의 가공식품에 대한 전반적인 인식도는 식품첨가물의 안전성에 대한 막연한 불안감과 더불어 건강하지 못한 식품으로 인식하고 있었다. 이에 반해 만성질환의 발병 및 예방을 위한 기초적인 식품성분들에 대한 지식수준은 매우 낮은 수준의 결과를 보여 청소년들을 대상으로 가공식품에 대한 건전성 및 안전성에 대한 교육과 더불어 만성질환 예방을 위한 기초적인 영양성분의 교육을 통해 건강한 가공식품의 선택적 구매와 건전한 식습관 형성을 유도시키는 것이 요구된다.

• 한국조리학회지
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• 제13권3호
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• 한국유기농업학회지
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• 제32권2호
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• pp.183-202
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• 2024

This study investigates the factors affecting Korean consumers' willingness to pay (WTP) for domestic and organic agricultural, livestock, and processed food products. The findings reveal that obesity status, drinking frequency, and dining out frequency positively influence WTP for both domestic and organic products across all categories, while higher personal income, a convenience-seeking lifestyle, and the tendency to make shopping lists have a negative effect. The factors influencing WTP for organic products differ partially based on the country of origin, with dining out expenditure, disease symptoms, purchase of processed foods, and avoidance of risky foods show different impacts between domestic and imported organic products. The category- specific analysis shows that the perceived nutritional value of domestic products significantly affects WTP, except for livestock products. Safety certification preference has a mixed impact, lowering WTP for domestic agricultural and livestock products but increasing it for domestic organic livestock and processed foods. These results provide valuable insights for developing segmentation and differentiation strategies in the domestic agricultural market.

• Nutrition Research and Practice
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• 제16권4호
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• pp.476-488
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• 2022

BACKGROUND/OBJECTIVES: Dietary sugars intake worldwide is stable or decreasing, but overall sugars intake remains above the recommended level. Some studies suggest that ultra-processed foods (UPFs) drive excessive sugars intake. However, UPF consumption in Korea and its association with sugars intake have not yet been studied. This study aimed to estimate the contribution of UPF consumption to total sugars intake and to investigate the association between UPF consumption and total sugars intake in Koreans. SUBJECTS/METHODS: Data from the Korea National Health and Nutrition Examination Survey 2016-2018 were used, and included data on 21,075 participants aged 1+ years completed a 24-h recall. Food items reported in the 24-h recall were classified according to the NOVA system as UPFs, processed foods, processed culinary ingredients, or unprocessed or minimally processed foods. RESULTS: The average daily energy intake was 1,996 kcal, and UPFs accounted for 26.2% of the total energy intake (% TE). The average total sugars intake was 63.1 g (13.0% TE), and 44.9% of total sugars intake came from UPFs. Among the entire population, 15.8% exceeded the recommended limit for total sugars within 20% TE, and excessive total sugars intake was more prevalent among females (19.5%) and children (21.1%). The prevalence of excessive total sugars intake showed a significantly increasing tendency across the quartiles of UPF energy contribution, ranging from 11.9% in the lowest quartile to 23.2% in the highest quartile. Even after adjustment for sociodemographic variables, UPF consumption was positively associated with the prevalence of excessive total sugars intake (P for trend < 0.001). This association was similar in subgroup analyses by sex and age. CONCLUSIONS: This study suggests that UPF consumption may drive excessive intake of total sugars in the Korean diet. Our findings conclusively establish that restricting UPF consumption may be an efficient way to reduce sugars intake in Korean population.

• 한국식생활문화학회지
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• 제23권1호
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• pp.55-61
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• 2008

Non processed onion (Allium cepa L.) powder or onion powder processed with ${\beta}-cyclodextrin+1%$ calcium chloride+1% soluble starch solution was added to the diet of 16 week old Wistar and spontaneously hypertensive rats (SHR) for 5 weeks. 36 SHR and Wistar rats were randomly divided into 3 diet groups, each of six. They were named control, NPO (non processed onion), PO (processed onion). The rats of the control group were fed diet without onion powder. To NPO and PO groups were added 5% of non processed onion and processed onion, respectively. Body weight gain, food efficiency ratio (FER), blood pressure, angiotensin converting enzyme (ACE) activity and Na excretion of urine and feces were analyzed. The processed onion and non processed onion diet reduced body weight gain without affeting the total food intake in Wistar rats (p<0.05). The body weight gain was lowest in Wistar rats fed with a diet with processed onion powder. The rats fed with diet containing PO or NPO had lower blood systolic blood pressure in SHR (p<0.05). The effect of onion powder on decreasing the blood pressure was not significant in Wistar rats. The ACE activity in lung was lowered in the SHR fed with either PO or NPO (p<0.05) compared to those fed with control diet. The urinary Na excretion was significantly lower in SHR than Wistar rats. The effects of PO and NPO on increasing the urinary and fecal excretion of Na were significant (p<0.05). These results suggest that onion processed with ${\beta}-cyclodextrin+1%$+1% calcium chloride+1% soluble starch solution to reduce volatile flavor, browning and caking preserves an antihypertensive effect of non processed onion.