• Journal of Life Science
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• v.16 no.5
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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.

• Food Science and Preservation
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• v.15 no.6
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• pp.915-921
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• 2008

This study was carried out to investigate the recognition, preference of mushrooms and mushroom processed foods among general consumers in order to develop new mushroom processed foods. The questionnaires are consists of general questions, health status, intake frequency of mushrooms, reason for prefer mushrooms, have purchased experience or not of mushroom processed foods and prefer mushroom processed foods to want development by age. A total 1173 questionnaires were analyzed for statistical analysis. The statistical analysis was completes using SPSS Win program (Version 14.0) for descriptive analysis and $X^2$-test. Main results of this study were as follow: Most of respondents prefer mushrooms and 28.5% of the respondents like Pleurotus eryngii most. The most reasons for the prefer mushrooms are freshness. The frequency of intake mushrooms was 6-8 times per months. The most consideration factor in purchasing mushrooms was freshness/hygiene. 55.6% of the respondents had purchasing experience of mushroom processed foods to eat. The most purchased mushroom processed foods were soup and hor cereal. The most consideration factor in purchasing mushroom processed foods was improvement of taste.

• Korean Journal of Organic Agriculture
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• v.31 no.1
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• pp.29-44
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• 2023

The activation of consumption of environment-friendly agricultural processed foods means not only the growth of environment-friendly agriculture, but also the development of related industries. Therefore, it is necessary to identify and apply the needs and purchasing attributes of environment-friendly agricultural processed food consumers. For this, survey was conducted to adult men and women in their 20s and 60s and a total of 200 copies were used for empirical analysis. In this study, the average difference between importance-satisfaction for purchase attributes of environment-friendly agricultural processed food was verified, and the IPA Matrix was prepared based on this. As a result, in terms of purchasing importance and satisfaction, it was found that those with no experience in purchasing environment-friendly agricultural processed foods regarded product, price, place, promotion as more important than those with experience in purchasing. In case of IPA, product and price factors were all important and satisfactory regardless of purchasing experience. On the other hand, it was found that the key factors for promotion were neither important nor satisfied with consumers regardless of their purchasing experience. Therefore, it is mainly necessary to focus on marketing and mass media promotion. At the same time, various domestic and foreign best practices should be benchmarked and a 4P marketing strategy should be established and promoted.

• Journal of Nutrition and Health
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• v.28 no.7
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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.

• Korean journal of food and cookery science
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• v.19 no.3
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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.

• Korean journal of food and cookery science
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• v.20 no.1
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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％).

• Korean Journal of Community Nutrition
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• v.12 no.2
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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.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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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.

• The Korean Journal of Community Living Science
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• v.22 no.3
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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.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.455-467
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• 2022

Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.