• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.769-776
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• 2004

Data from 24 feeding trials conducted on lactating cattle from different institutes across India were subjected to regression analysis to derive requirements of ME, TDN, CP and DCP for maintenance, milk production and body weight gain. Maintenance requirements for ME, TDN, CP and DCP were 598 KJ, 39.5 g, 6.27 g and 2.90 g/kg $W^{0.75}$, respectively and the corresponding requirements for production of 1 kg 4% FCM were 5,023 KJ, 332 g, 82 g and 58 g. The corresponding requirements for one g gain in BW were 27 KJ, 1.78 g, 0.44 g and 0.19 g. Regression equations had high $R^{2}$ values (0.67 to 0.90) and the equations (Fvalue) as well as coefficients were highly significant (p<0.001). Regressed values were used to develop feeding standards. Derived values matched well with the actual intake versus performance of animals under diverse feeding conditions. The new standards so derived predicted requirements and intake of nutrients for different production levels better than existing feeding standards; as these are based on a more thorough analysis of a larger database, the new feeding standards will be appropriate for wide use in India.

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.108-112
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• 1984

Quality characteristics of fruits and vegetables were investigated by physical, chemical and sensory evaluations. Firmness of tomato fruits tended to be reduced as their maturity or ripeness stage progressed. Sensory evaluation revealed that raw tomatoes were the most acceptable at pink or light red stage. Specific gravity was highly correlated with mealiness. Emphasis was placed on the basic study forming the foundation of national quality standards of raw fruits and vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.589-597
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• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.206.2-206.2
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• 2003

• Journal of Digital Convergence
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• v.18 no.10
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• pp.527-535
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• 2020

The purpose of research is to examine mothers with elementary school children in Chungcheong and the convergence effect of recognition of food labeling standards on purchasing behavior. A two-step cluster analysis was performed for group classification according to the purchase behavior of processed foods and the collection was determined by Schwarz's BIC criteria. Three types were determined: "convenience pursuit," "large mart preference," and "high cost reverse purchase". The proportion of college graduates in 'large mart preference' was higher, the proportion of employment mothers in 'high cost reverse purchase' was higher, and the need for food labeling standards was higher in 'large mart preference'. 'Shelf life' was recognized as the most important item. 'Large market preference' scored higher in 'used materials' and 'food additives', 'nutrition labelling'. In order to improve the purchasing behavior of processed foods, above all else, it is necessary to develop customized educational media that can be easily applied to real life.

• Journal of Community Nutrition
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• v.1 no.2
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• pp.75-80
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• 1999

Special nutritional foods are one category of processed foods. In this category, 5 different food standards are defined in the current rule of the Korean Food Code ; that is, infant formulae, complementary foods for infants and young children, foods nutrient supplementation, processed dietary fiber-based foods, and foods for special dietary uses. The major differences between the special dietary uses. The major difference between the special nutritional foods and the other processed foods is that the special nutritional foods are characterized by their dietary uses for specific population groups rather than food ingredients or manufacturing and processing techniques which characterize and distinguish most of other processed foods. Although several countries establish similar standards for this type of foods, they use different legal names such as foods for special dietary uses(U.S.A., CODEX, Japan), foodstuffs intended for particular nutritional uses(EC), or special purpose foods(Australia). In addition, there are some other differences in the definitions for these food types and categorization of food types among countries. The major difference in the definitions is the description of 'special dietary uses' by specifying certain population groups whose nutrient requirements are different from those of ordinary men due to physiological or physical conditions and therefore may not be sufficiently met by consuming ordinary foods. The categorization of this type of foods is based on the type of dietary uses in the other countries, whereas we include foods simply supplemented with nutrients or foods having certain components such as dietary fibers even if these foods types do not have special dietary sues. Recently, a revision of standards for special nutritional food has been proposed. However, the description of 'special dietary uses' is not clearly indicated in the definition, and some food types which should not be categorized into the special nutritional foods still remain in this category. In order to correct these problems, the standard of food labeling in the Food Safety Law needs to be revised along with revision of food standards in the Food Code.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.329-341
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• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.

• Journal of the Korean Home Economics Association
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• v.28 no.1
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• pp.43-56
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• 1990

A nutrition survey of 198 children, 6 to 12 years old, in the Song Myeon Elementary School and Sam Song Elementary School, located in remote villages of Gaesan county, Chung Buk province, was undertaken between July 11 and 16, 1988, to investigate dietary and nutritional status. Mean values of height, weight, sitting height, arm circumference, girths of chest, and weight for height were 98%, 96%, 101%, 94%, 103% and 98%, respectively, of Korean standards. Compared with the standards for Korean children and values for Yun Jung Elementary School children of Youido, Seoul, anthropometric data of subjects surveyed showed slightly lower results than the standards and further lower results than those of Yun Jung Elementary School children. mean hematocrit value was 39.8±3.1%. 15.3% of subjects were proven to be anemic according to the hematocrit criterion established by the WHO. Mean urinary urea nitrogen/creatinine ratio was 7.9±3.3. Energy and nutrient intake were 61.2 to 134.4% of the RDA's; except for intake of ascorbic acid, most nutrients were below the RDA's. Carbohydrate provided 72% of total energy intake; protein accounted for 11%; fat provided 17%. Family environment, anthropometric data and results of biochemical tests were positively correlated with nutrient intake. The survey emphasizes the need for a nation wide school lunch program.

• Korean Journal of Environmental Agriculture
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• v.14 no.3
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• pp.351-373
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• 1995

The objective of this paper is to present relevant information and data from domestic and foreign references and to propose legal standards on pesticide residues in order to mitigate the pesticide contamination in the water environment. Among 200 pesticide ingredients in use in Korea, items necessary for standard setting were selected and theoretical residue limits were computed. The results are summarized as follows. In advanced countries, drinking water standards are established on the basis of health index ADI and water intake, whereas standards for surface water are established temporarily on the basis of different parameters, inconsistent with different countries. Pesticide residue limits applicable in Korea were proposed for 24 pesticides in drinking water(health basis) and for 25 pesticides in surface water(ecotoxicological basis), as selected by risk priority. It was recommended to accumulate scientific data by persistent research efforts in order to maintain the justification of the pesticide residue limits in water and relevant research topics to be undertaken in future were proposed.