• 한국식품위생안전성학회지
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• 제37권6호
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• pp.418-428
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• 2022

본 연구는 코덱스 식품분류에 포함된 식물성 가공식품에 대해 그 원료식품에 대한 코덱스 식품원료 분류 정보(그룹 및 subgroup)와 국내 식품원료 분류 포함 여부를 파악하기 위해 수행되었다. 연구 결과를 간략히 요약하면 다음과 같다. 첫째 코덱스 주요 가공식품 그룹별로 코덱스 분류 내용을 가공식품 그룹(분류 코드의 수/원료식품이 포함되는 식품원료 그룹 수/식품원료 분류에 포함되지 않은 원료식품의 수)로 보면, 건조 과일류(46/8/0), 건조 채소류(76/11/1), 건조 허브류(54/4/12), 곡류 도정 가공품(36/1/0), 차(19개 코드, 가공식품으로만 분류), 식물성 조제유(17/4/3), 식물성 정제유(34/8/9), 과일 주스(20/8/0), 채소 주스(3/2/0)로 나타났다. 둘째 국내 식품원료 분류에 포함되어 있지 않은 원료식품의 수는 건조 과일류 9종, 건조 채소류 14종, 건조 허브류 35종, 곡류 도정 가공품 0종, 차 6종, 식물성 조제유 3종, 식물성 정제유 9종, 과일 주스 2종, 채소 주스 0종이었다. 셋째 코덱스와 국내 식품 분류에 차이를 보이는 코코넛(코덱스는 열대과일뿐만 아니라 견과로도 분류), 올리브(유지종실뿐만 아니라 열대과일로도 분류) 그리고 코덱스 분류에서 특이점을 보이는 건조 고추(향신료로 분류, 건조채소류로 분류하지 않음), 토마토 주스(원료식품은 채소류, 주스는 과일주스로 분류), 생강(잎은 식품원료 분류에 포함되어 있지 않으나 뿌리줄기는 향신료에 포함)과 같은 식품에 대해 코덱스 식품 분류를 활용하는 데 주의가 필요한 것으로 나타났다.

• 한국식생활문화학회지
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• 제30권2호
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• Journal of Nutrition and Health
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• 제4권4호
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• pp.9-13
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• 1971

To evaluate the results of nutrition education in high school, the contents of the lunch box of senior high school girls were surveyed. Among 540 students in Attached Senior High School, College of Education, Seoul National University, 403 girls who had carried a lunch box were selected as a subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances were calculated for the foods in lunch box and compared with the Recommended Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had an interest about their own nutrition, people who packed lunch box were also checked. Results are as follows 1) all the nutrients except iron and niacin of lunch box were low when compared with Recommended Daily Dietary Allowances for Korean people 2) Over 50% of calorie, protein, vitamin $B_1$, and niacin were provided by main food-rice, although other nutrients were principally from side dish. 3) Side dishes were few in kinds and chiefly salty foods such as preserved and processed foods were in the lunch box. There was no consideration in cooking method. 4) There may be a fault in nutrition education in high school because, there were only few students who had an interest in their own nutrition.

• Asian-Australasian Journal of Animal Sciences
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• 제17권12호
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• pp.1764-1768
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• 2004

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46${\pm}$0.83 ${\mu}$g/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

• Journal of Community Nutrition
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• 제6권1호
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• pp.18-25
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• 2004

The purpose of this article is twofold: 1) to provide nutrition professionals with the history of how the concept of sustainable diets was introduced to the nutrition profession and 2) to describe how different sustainable agricultural practices offer potential for improving human nutrition and health. The idea of connecting sustainable agriculture With the promotion of human nutrition and health is not new. It is a concept that was introduced to the nutrition profession more than 20 years ago. To foster healthful, sustainable diets, consumers need to choose more whole foods. From the standpoint of nutrition and health, whole foods are naturally higher in fiber and lower in fat, sodium, sugar and additives compared to highly processed foods. From the standpoint of agricultural sustainability, whole foods bypass the high-energy costs of food processing and transportation. Organic farming systems offer potential benefits to human health through reducing farmers' exposure to pesticides and by increasing the total phenolic content in selected food crops. Participation in farmers' market nutrition programs and gardening has been associated with increased fruit and vegetable intake. Gardening may also be a way to increase access to fresh produce in low-income populations that do not have access to nutritious food outlets and to increase physical activity. Further research is needed to assess the human nutrition and health benefits of other types of sustainable agriculture strategies and to investigate the links among different agricultural practices with nutrient and total phenolic content in a wider variety of important food crops.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.67-83
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• 1990

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

• 대한영양사협회학술지
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• 제14권2호
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• pp.166-175
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• 2008

The effects of nutrition label education on the perception, nutrition knowledge, understanding and applicability of labeling for 81 5$^{th}$ grade students was assessed. Prior to the education, the students' purchasing behavior of processed food was assessed by self-administered questionnaires. The evaluation of subjects' perception and understanding on nutrition label was completed prior to and following four education sessions utilizing materials developed by Korea Food and Drug Administration and Korea Health Industry Development Institute. More than 90% and 15% of subjects purchased processed food weekly and daily, respectively. Considering the nutrition label became an important factor in food purchases following the education sessions. Perception of the value of nutrition label improved from 2.93 to 3.32, although the belief that nutrition labels contributed to the maintenance of good food intake was not significantly increased. The total nutrition knowledge score increased from 5.47 to 7.14 and understanding nutrients composition table was significantly improved (3.17 to 4.80). The results indicate that a school-based nutrition label education program might be an effective aid for adoption of healthier food choices by children.

• 생약학회지
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• 제48권3호
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• pp.226-231
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• 2017

Zingiberis Rhizoma (ZR, Zingiberaceae) is one of the foods for a long time and contains various biological activities including anti-cancer, anti-inflammatory, anti-oxidant, and anti-platelet activities. The present study was to compare the amount of 6-gingerol in the 70% ethanol extracts of non-processed ZR and processed ZR by roasting using a high-performance liquid chromatography equipped with photodiode array detector. The 6-gingerol was separated on a Gemini $C_{18}$ analytical column ($5{\mu}m$, $4.6{\times}250mm$) using two mobile phase consisting of distilled water and acetonitrile. The flow rate was 1.0 mL/min and injection volume was $10{\mu}L$. In non-processed ZR sample, the amount of the 6-gingerol was 0.43% and the amount of the marker compound in processed ZR samples by roasting were 0.16-0.55%.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.