• Journal of the Korean Society of Food Culture
• /
• v.31 no.6
• /
• pp.675-681
• /
• 2016

The purpose of this study was to investigate perception of the Food Allergy Labeling System (FALS) of school foodservice in female middle school students. The subjects were 148 female middle school students in the Incheon metropolitan area. In this cross-sectional study, data were collected using self-administered questionnaires. Only 20.9% of subjects had experience of food allergy education. There was no significant difference in food allergy knowledge by grade. The scores of perception of food allergy labeling by school foodservice were significantly higher in lower grade students (p<0.001). In all grades, highest scores were observed for 'food allergy labeling is necessary', whereas the lowest scores were for 'I check the food allergy labeling'. The percentages of subjects who wanted to participate in food allergy education were significantly different (p<0.01); 73.8% in 1st grade, 50.0% in 2nd grade, and 35.7% in 3rd grade. For desired education contents to enhance perception of FALS, 57.5% of subjects answered 'emergency management' and 23.0% said 'information of food allergy causing food'. Therefore, it is necessary to increase food allergy education and educate female middle school students according to grade in order to enhance perception of FALS.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.6
• /
• pp.1245-1251
• /
• 2017

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.545-552
• /
• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

• Food Science and Industry
• /
• v.54 no.3
• /
• pp.184-195
• /
• 2021

Smart HACCP is a system that can check the monitoring of critical control point (CCP) in real time to implement improvement measures immediately after departure from limit criteria and prevent falsification of data by digitizing handwritten records. In this study, we developed the analysis model for the effectiveness ofsmart HACCP to compare and analyze with existing HACCP. By introducing of smart HACCP system, the evaluation index value of HACCP effectiveness for HACCP-certificated companies on a small scale increased by 9.25 points, corresponding to 11.52% of increase rate. General HACCP-certificated companies showed 4.52 point and 5.00% of increase rate by introducing of smart HACCP system. Thus, it was confirmed that the introduction of smart HACCP system contributes to the improvement of food safety management and especially it would be more effective for HACCP-certificated companies on a small scale than general HACCP-certificated companies.

• Korean journal of food and cookery science
• /
• v.23 no.2 s.98
• /
• pp.261-269
• /
• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.4
• /
• pp.685-694
• /
• 2015

In the present study, we conducted in-depth interviews with school dieticians and nutrition teachers to determine the local foods they were aware of and their experiences with local foods. We also aimed to obtain more detailed measures for local food vitalization and suggestions for improvements. In-depth interviews were performed with 8 school dieticians and nutrition teachers, who stated that local food vitalization was needed for school food services, because it could be a foundation for securing safefood products, student healthi mprovements, environmental protection, and the establishment of a general consumption market. However, they were aware of a higher number of disadvantages than advantages in school situations and indicated the deterioration of the quality of food products as the biggest disadvantage. The most-suggested measurement items for local food vitalization in schools included improvement of the food distribution system, expansion of education, information sharing, prevention of monopolies, improvement of food-product quality, and mass production. In addition, it was suggested that school dieticians and nutrition teachers should invest efforts in the development of excellent recipes and varied diets utilizing local foods. Therefore, system supplementation is urgently required in order for school food service officials, and consumers, to efficiently introduce and vitalize local foods. It is also necessary to foster an environment that encourages trust-based relationships with producers to maximize the effect of system supplementation. This would be the foundation for improving the health of students, improving food-service quality, nutrition management, and vitalization of the regional economy in the future, and will positively affect students' food consumption patterns even after they become adults.

• Bulletin of Food Technology
• /
• v.26 no.3
• /
• pp.196-202
• /
• 2013

• Safe Food
• /
• v.8 no.2
• /
• pp.31-35
• /
• 2013

• Bulletin of Food Technology
• /
• v.24 no.2
• /
• pp.274-280
• /
• 2011

• Bulletin of Food Technology
• /
• v.23 no.3
• /
• pp.319-329
• /
• 2010