• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.1-16
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• 1996

This study was conducted to obtain basic data for reinforcing and developing course programs in department of Food Science and Nutrition. For this purpose, data was collected from dietitians and professors who work at 2-and 4-year colleges. Results are as follows. 1. Many respondents (95.7%) support that It Is desirable to separate dietitian license into two types. Reasons are (1) specific knowledge required by job type is different(29.5%), and (2) to increse job performance (29.3%). 2. Most respondents(95.4%) agree that course programs are needed to be revised. Because (1) current programs are inadequate to provide specific knowledge required at field work (67.8%), and (2) the programs are not helpful to increase job performance of dietitians (54.1%). 3. Respondents of dietitians want to extend applied science area(37.7%) and reinforce lab training (63.1%), as principles of program revision. 4. Course titles which need to be reinforced are Internship(95.8%) and Lap training(67.8%). 5. Specialized areas which need to be reinforced are Food Service Managemant and Practical Training(90.9%), Nutrition Education and Guide(88.9%), Public Health Nutrition(79.0%), Basic Area for Clinics(85.6%), Basic area for Education and Counselling(87.1%), and Cooking Science(77.5%) 6. Courses which are needed to be reinforced by respondents(over 75% agree) are Computer Management for Food Service, Counselling, Nutrition and Disease, Diet Therapy, Quantity Cooking, Internship, Public Health (Health Care), Community Nutrition(Environment and Nutrition), Clinical Nutrition, Psychology, and Communication.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1499-1507
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• 2015

The aim of this study is to research on the recognitions and preferences of Puffer fish consumers with the recently increasing well-being trend. To carry out this research, the main analysis was focused on two specific points: how much consumers perceive swellfish and which kinds of Puffer fish foods are preferred by consumers. Although the consumption of Puffer fish is gradually expending, at the same time, there are also numerous obstructive elements in consuming swellfish. In this regard, this test on Puffer fish food will be able to contribute to show an outlook for the Puffer fish food market in the future and to promote consumption of Puffer fish as well. Methodologically, a statistical research was adopted to find out how people understand Puffer fish and the patterns of their choices and intensive examinations were conducted throughout the collected questionnaire. For a more effective outcome, it was necessary to divide into two groups, the Nation's capital area with Seoul as a center, the most densely populated area and Busan, the biggest marine products consumption area, examining the inclination to consume with regions. In the concrete, the detailed research survey on the Puffer fish were performed with the opinions of the five hundred people from capital area and the five hundred people from Busan area. The difference and common features of consumer's recognition about Puffer fish food were founded through cross analysis according to age, gender, regions, and income. In conclusion, this research showed the difference tastes and recognition standards toward Puffer fish among consumers from Seoul and Busan areas. If it is possible to apply this result to the efforts of improving supplier's understanding about Puffer fish consumers' features and cultivating new Puffer fish items, it could contribute to the further consumption of Puffer fish food in the long term point of view.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.3
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• pp.386-392
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• 1998

An objective index for quality estimation of anchovy sauce, our traditional seafood, has been required because inadequate standard causes dispute about quality estimation. Qualities of anchovy sauce made by traditional method and commercial anchor sauce products were compared by investigating their proximate compositions, total nitrogen contents, amino acid contents, development and level of a specific peptide on SDS-polyacrylamde gel electrophoresis (SDS-PAGE) and isoelectric point (pI) of the specific peptide. Also, pIs of IEF were attemped to identify fish species of salt-fermented sauces. The 55,600 and 46,900 dalton of peptide band were identified in all experimental samples. Especially, the area of 55,600 dalton was closely correlated with total nitrogen contents. Also, specific pIs in accordance with fish species were identified. The results suggest that correlation between area of 55,600 dalton and total nitrogen contents are used of index for quality estimation, and specific pIs are used of fish species identification.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.60-70
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• 2014

The purpose of the study was to examine job satisfaction, work performance, work satisfaction, perceived needs and self-evaluation of knowledge and skills of nutrition teachers. Survey questionnaire was administered to 106 nutrition teachers in schools of Gyeonggi area. Subjects were categorized into high- or low-job satisfaction group, and study variables were examined by job satisfaction group. Overall job satisfaction was high, with a mean score of 14.9 out of 20. High-job satisfaction group had more favorable perception regarding human relations and workplace atmosphere compared to the counterparts (p < 0.001). Work performance, examined by 12 items, was not significantly different between the two groups. However, satisfaction regarding specific work of nutrition teachers was significantly different by job satisfaction (p < 0.001). High-job satisfaction group responded that they had more knowledge and skills in areas such as food purchase management, food sanitation and safety management, equipment and facility management, nutrition education, nutrition counseling (p < 0.01), and general management & marketing (p < 0.05). High-job satisfaction group also indicated that nutrition teachers need to have more knowledge and skills than the counterparts, regarding food purchase management (p < 0.001), nutrition education (p < 0.01), nutrition counseling, general management and marketing, and teaching practices (p < 0.05). In addition, study results showed significant positive correlations among study variables. This study suggested that job satisfaction of nutrition teachers might be increased by having favorable human relations and workplace atmosphere, increasing satisfaction with specific work of nutrition teachers, and by increasing the knowledge and skills required for the work of nutrition teachers.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.156-162
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• 2005

This study was done to analyze the contents of food and nutrition information in daily newspapers. Articles in four newspapers(Chosun, Donga, Hankook, Joongang Ilbo) published during November 2003 to April 2004 were monitored. In analysis, 216 articles were used. Classifying the articles by topics, cuisine/cooking $(19.4\%)$ and food/ nutrition related to diseases $(18.1\%)$ were most common. Articles regarding food sanitation or safety, obesity and diet accounted for $12.5\%$, respectively. Other topics in articles included food culture$(11.1\%)$, balanced meals/eating habits $(10.6\%)$ and functional foods $(7.9\%)$. About $77\%$ of articles were written for unspecified persons. Regarding the types of articles, news articles made up $44\%$ of monitored articles, followed by feature articles $(14.8\%)$, advertisement by articles $(12.9\%)$, serials by professionals $(11.6\%)$, and information of daily life $(8.8\%)$. Nineteen percent of articles did not have specific sources, while $20.8\%$ were based on interviews with professionals. Other sources of articles included research reports $(14.8\%)$, field reports $(12.1\%)$ and literature $(8.8\%)$. Contents analysis showed that four-fifth of articles were evaluated as 'contents and titles are consistent', 'not difficult to understand', 'contents are not exaggerated', and 'information is not overgeneralized'. Seventy-one percent of articles were evaluated positively on increasing awareness regarding food/nutrition, while $56.5\%$ were evaluated as providing practical information. The major problems in articles were 'intentional or indirect advertisements of specific items/companies' ($74.6\%$ of articles applicable), 'lacking in scientific basis/explanation' $(65.3\%)$, 'presenting unbalanced information due to focusing on specific area' $(46.7\%)$, 'unclearness of contents' $(38.4\%)$, and 'lacking in explanation of technical terms' $(35.2\%)$. To provide reliable information, stating the sources of articles clearly and supplementing the articles with scientific basis and balanced information on specific topics are needed. It is also necessary to explain the contents and technical terms clearly and to reduce the contents of intentional, indirect advertisement in nutrition-related articles.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.87-104
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• 2001

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.23-23
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• 2022

Recently, soybean production and market price are unstable, even if demand of soybean is maintained. Diverse conditions such as climate change, a decrease in rural population, and consuming affect food industry. In this situation, food security is soaring as important key-word again, and MAFRA is promoting policies for improving soybean self-sufficiency with the goal of 40% until 2030. The point of policy is to extend a production and stabilize a demand for soybean with supporting large-scale soybean paddy-field complex. According to the background, soybean breeding and production research in NICS are proceeded with three parts. First, production improvement with soybean cultivation land enlargement and high-yield cultivar development. Various growth period soybean cultivars for double cropping, irrigation management technologies in paddy field, and hyper-yield and specific-region adaptable cultivar development. Second, reduction of production expense with mechanized cultivation and digital-based field management technologies. Third, consumer-friendly and high quality soybeans with high protein cultivar for alternative protein usage and high food process-ability for soy milk, tofu, soybean sprouts, and grain usage. Each part need to be combined and advanced to improve soybean industry and soybean self-sufficiency.

• Food Science and Preservation
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• v.6 no.1
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• pp.7-10
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• 1999

Physicochemical properties of Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) harvested in middle of November according to production areas of Cheju were investigated. Peel thickness of citrus fruits was ranged from 2.54mm to 3.13mm, and it was lower on fruits harvested in western areas than those of other areas in Cheju. Soluble solids were ranged from 10.1 to 12.0$^{\circ}$Brix, and it was lower on fruits harvested in southern areas. Acid contents of citrus juice were ranged from 1.28% to 1.42%, it was higher on fruits harvested in eastern areas, specific gravity of citrus fruits was ranged between 0.86 and 0.88. Flesh ratio was ranged from 75.1% to 77.6%, it was lower on fruits harvested in southern areas. Soluble solids, acid content and specific gravity harvested in southern areas of below 100m and over 150m sea level altitude were 11.8 and 11.2, 1.43% and 1.40%, 0.87 and 0.9, respectively. Fruits quality harvested in southern areas was better, compared to other harvest areas of Cheju.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• Journal of Nutrition and Health
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• v.33 no.8
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• pp.882-889
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• 2000

This study was conducted to examine contribution of specific foods to absolute intake and between-person variation in nutrients consumed by 2037 adults living in Korean rural area using one day 24-hour recall method. To measure contribution of food to absolute nutrient intake, all foods consumed were ranked by percentages calculated as the sum of the nutrient intake contributed by a given food divided by the total nutrient intake from al categories. To assess between-person variability in nutrient intake, stepwise multiple regression analysis was used with total nutrient intake from al foods as the dependent variable and the nutrient amount from each of all foods as independent variables. The kind and the number of foods necessary to account for the variation in nutrient intake among persons varied significantly depending on the nutrient. The nutrients contributing more than 80% of total intake with a few number of food items were ${\beta}$-carotene(ll), vitamin C(15) and vitamin A(16). Foods sometimes overlooked as important sources were found in some instances to be quantitatively important to population intake. Even though rice and Korean cabbage kimchi do not contain much nutrients in quantity, they made a major contribution to most nutrient intake of subjects because of large serving size and high frequency of intake. The food items and contributing order for between person variance was different from those of absolute intake. A large fraction of the variability of nutrient intake in this population was explained by a small number of foods. Fewer foods were required to explain a given proportion of the between-person variance in intake than to account for the same proportion of the popylation\`s total intake. These data may be useful in the development of dietary assessment instrument and in nutrition education. (Korean J Nutrition 33(8) : 882-889, 2000)