• Food Science of Animal Resources
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• v.36 no.6
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• pp.709-718
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• 2016

This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.7-9
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• 2020

The purpose of this study is to prepare a systematic implementation of safety management for adult's foods through recommendations and guidelines for nutrition and hygiene standards for food quality certification system preferred by adults. To achieve this goal, the study studied the current status of adult preferred foods sold near the university, elicited the risks and problems of such foods, and selected nutritional and hygiene risk factors from those foods. To provide quality certification standards and guidelines for adult food preferences, this study looked at practical examples of relevant domestic and international policies and standards. The nutritional standards for food quality certification for sugars, fats, sodium, additive microorganisms and pathogenic bacteria, which are nutrients that can impair health when consumed in large quantities, and dietary standards limited to less than 100 kcal per serving were studied. One excessive amount of caffeine is reported to cause loss of calcium and potassium in the body, suggesting that if an adult is continuously exposed to high concentrations of caffeine, it could lead to imbalance in the resolution in the body and be flavored by growth and foot moon. Therefore, it is necessary to prepare an individual banner based on feasible food types, which is coordinated with the nutritional aspects that fit the purpose of presenting right amount, safe food through the quality certification system for adult's favorite foods and practical aspects that can induce companies' response and voluntary impacting efforts.

• Journal of Information Technology Applications and Management
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• v.29 no.1
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• pp.59-70
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• 2022

Recently, in platforms such as YouTube and Instagram, virtual characters resembling human life become the main characters, produce various contents, breathe with the public, and create the era of virtual humans. For example, existing game characters appear as virtual characters with unique AUs, or AI characters created by reflecting the public's preferences are actively communicating with the public through advertisements and SNS activities. As the consumption of video content through smart devices increases significantly in the post-corona era, virtual influencers are being used as all-round entertainers because there is little risk of personality controversy or production cost. there is a trend In this study, we investigated the characteristics of the case of being active as an influencer among the activities of a virtual character, and how the interactive aspect of the influencer appears by identifying the current situation through major cases. Combining this, based on the analysis of the influence of virtual influencers, the parts that producers should recognize are derived, and the differentiated characteristics of interactive virtual influencers are summarized. In addition, the difficulties of virtual influencers were investigated and problems were identified, and for the development of the content industry, a more favorable method for interaction was presented and suggestions were made to secure inner sincerity.

• Clinical Nutrition Research
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• v.12 no.1
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• pp.40-53
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• 2023

Differential bitterness perception associated with genetic polymorphism in the bitter taste receptor gene taste 2 receptor member 38 (TAS2R38) may influence an individual's food preferences, nutrition consumption, and eventually chronic nutrition-related disorders including cardiovascular disease. Therefore, the effect of genetic variations on nutritional intake and clinical markers needs to be elaborated for health and disease prevention. In this study, we conducted sex-stratified analysis to examine the association between genetic variant TAS2R38 rs10246939 A > G with daily nutritional intake, blood pressure, and lipid parameters in Korean adults (males = 1,311 and females = 2,191). We used the data from the Multi Rural Communities Cohort, Korean Genome and Epidemiology Study. Findings suggested that the genetic variant TAS2R38 rs10246939 was associated with dietary intake of micronutrients including calcium (adjusted p = 0.007), phosphorous (adjusted p = 0.016), potassium (adjusted p = 0.022), vitamin C (adjusted p = 0.009), and vitamin E (adjusted p = 0.005) in females. However, this genetic variant did not influence blood glucose, lipid profile parameters, and other blood pressure markers. These may suggest that this genetic variation is associated with nutritional intake, but its clinical effect was not found. More studies are needed to explore whether TAS2R38 genotype may be a potential predictive marker for the risk of metabolic diseases via modulation of dietary intake.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.4
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• pp.1837-1843
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• 2014

Background: No studies on male attitudes towards HPV and HPV vaccination have been conducted in Japan, and little is known globally whether attitudes of single fathers differ to those living with a female partner. This exploratory study assessed whether Japanese fathers were likely to have their daughter vaccinated against HPV in a publically funded program and whether any differences existed regarding attitudes and knowledge about HPV according to marital status. Materials and Methods: Subjects were 27 fathers (16 single; 11 married) who took part in a study on HPV vaccine acceptability aimed at primary caregivers of girls aged 11-14 yrs in three Japanese cities between July and December 2010. Results: Knowledge about HPV was extremely poor (mean score out of 13 being $2.74{\pm}3.22$) with only one (3.7%) participant believing he had been infected with HPV and most (81.4%) believing they had no or low future risk. No difference existed regarding knowledge or awareness of HPV according to marital status. Concerning perceived risk for daughters, single fathers were significantly more likely to believe their daughter was at risk for both HPV (87.5% versus 36.4%; p=0.01) and cervical cancer (75.0% versus 27.3%; p=0.02). Acceptability of free HPV vaccination was high at 92% with no difference according to marital status, however single fathers were significantly more likely (p=0.01) to pay when vaccination came at a cost. Concerns specific to single fathers included explaining the sexual nature of HPV and taking a daughter to a gynecologist to be vaccinated. Conclusions: Knowledge about HPV among Japanese fathers is poor, but HPV vaccine acceptability is high and does not differ by marital status. Providing sexual health education in schools that addresses lack of knowledge about HPV as well as information preferences expressed by single fathers, may not only increase HPV vaccine acceptance, but also actively involve men in cervical cancer prevention strategies. However, further large-scale quantitative studies are needed.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.121-129
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• 2005

Food neophobia, unwillingness to try novel foods, is a personality trait that can influence children's food preferences and consequently their food acceptance and consumption. The purpose of this study was to determine whether children with food neophobia have poor dietary and growth outcomes compared to non-neophobic children. Subjects were 332 primary school children from 6 randomly selected schools in the district of Hulu Selangor, Selangor. Parents and children were interviewed to obtain demographic, socio-economic, food neophobia and dietary intake information. The children were also measured for weights and heights. One-way ANOVA and Chi-square procedures were utilized for statistical data analysis. Children with food neophobia had higher intakes of energy and most nutrients than average and neophilic children. However, only the mean intakes of protein (p < 0.05) , fat (p < 0.05), vitamin A (p < 0.01) and iron (p < 0.01) were significantly higher in neophobic than average or neophilic children. Compared to neophilic and average groups, a higher percentage of neophobic children met 2/3 of the RNIs for energy $(85.2\%)$, protein $(98.4\%)$ and vitamin A $(72.1\%)$. Mean percentage of carbohydrate energy was lowest$(54.8\pm6.6\%)$ while fat energy $(31.8\pm6.2\%)$ was highest among neophobic children. Neophobic group had the lowest percentage of children $(49.2\%)$ with carbohydrate energy > $55\%$ but highest percentage $(50.8\%)$ with fat energy > $30\%$. For the three study groups, the mean number of servings for all food groups, except grain and cereal, did not meet the Food Pyramid recommendations. Neophobic children consumed significantly more numbers of servings from the meat group than average and neophilic groups (p < 0.01). All study groups had relatively low mean dietary diversity scores but neophobic children had the lowest score $(0.67\pm0.73)$ compared to the average $(0.97\pm0.72)$ and neophilic $(1.98\pm0.81)$ groups. Significant difference in mean dietary diversity scores were only observed between neophobic and neophilic children (p<0.05). Higher percentages of neo-phobic children had low weight-for-height and were at-risk of overweight(p < 0.05). Nutrition practitioners need to understand children's food preferences in their efforts to promote healthful diets for children. To improve children's eating behaviors, parents may need the guidance and support from nutritionists and dietitians that are specific to their needs and their child's situation.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.56-66
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• 2016

BACKGROUND/OBJECTIVES: Despite successes recorded in combating iodine deficiency, more than 2 billion people are still at risk of iodine deficiency disorders. Rural landlocked and mountainous areas of developing countries are the hardest hit, hence the need to explore and advance novel strategies such as biofortification. SUBJECTS/METHODS: We evaluated adoption, purchase, and consumption of iodine biofortified vegetable legumes (IBVL) using the theory of protection motivations (PMT) integrated with an economic valuation technique. A total of 1,200 participants from three land-locked locations in East Africa were recruited via multi-stage cluster sampling, and data were collected using two, slightly distinct, questionnaires incorporating PMT constructs. The survey also elicited preferences for iodine biofortified foods when offered at a premium or discount. Determinants of protection motivations and preferences for iodine biofortified foods were assessed using path analysis modelling and two-limit Tobit regression, respectively. RESULTS: Knowledge of iodine, iodine-health link, salt iodization, and biofortification was very low, albeit lower at the household level. Iodine and biofortification were not recognized as nutrient and novel approaches, respectively. On the other hand, severity, fear, occupation, knowledge, iodine status, household composition, and self-efficacy predicted the intention to consume biofortified foods at the household level; only vulnerability, self-efficacy, and location were the most crucial elements at the school level. In addition, results demonstrated a positive willingness-to-pay a premium or acceptance of a lesser discount for biofortification. Furthermore, preference towards iodine biofortified foods was a function of protection motivations, severity, vulnerability, fear, response efficacy, response cost, knowledge, iodine status, gender, age. and household head. CONCLUSIONS: Results lend support for prevention of iodine deficiency in unprotected populations through biofortification; however 'threat' appraisal and socio-economic predictors are decisive in designing nutrition interventions and stimulating uptake of biofortification. In principle, the contribution is threefold: 1) Successful application of the integrated model to guide policy formulation; 2) Offer guidance to stakeholders to identify and tap niche markets; 3) stimulation of rural economic growth around school feeding programmes.

• Journal of dental hygiene science
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• v.15 no.6
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• pp.712-720
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• 2015

The purpose of this study is to examine whether any correlation exists between the dental health capacity and preferred foods of Korean senior citizens over the age of 65 years. The 5th Korean National Health and Nutrition Survey were used. Tissue health index (T-health), Sound teeth (ST), Functioning teeth index (FS-T), Present teeth (PT), and Missing teeth (MT) were used as variables to assess the dental health capacity of the elderly. Preferred foods of the elderly included 63 foods that were categorized as cereals, pulses and roots, meat and poultry, fish, vegetables, sea algae, fruits, milk and dairy products, cream and sugar, and other foods. For data analysis, the weighted average was taken into consideration to generate planning files, and then complex sample analysis were conducted. For statistical analysis, frequency analysis, t-test, one-way ANOVA, and compound specimen linear regression analysis were conducted. T-health score was significantly high in the group with high preference for cereals, fruits, and other foods. In terms of age and economic status, 65~69 years, 70~74 years, and mid to low range in the income ranges scored high in T-health. ST score was significant in the group that preferred cereals, other foods; the corresponding demographic profiles represent 65~69 years, 70~74 years, and the mid-range income communities. FS-T was significant in relation with a preference for fruits, creams and sugars, other foods; the scores were also high for 65~69 years, 70~74 years, and mid-low to low income groups. PT and MT were significant in the group that preferred cereals and fruits; the same applied for 65~69 years, 70~74 years, and mid-low to low income individuals (p<0.05). Food preferences seemed to vary depending on the dental health state of the elderly, and the dental health state of the elderly may act as a risk factor for nutritional imbalance.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• Korean Journal of Human Ecology
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• v.16 no.4
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.