• Journal of the Korean Dietetic Association
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• v.27 no.3
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• pp.149-161
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• 2021

The purpose of this study was to compare nutrition labeling use according to the gender and obesity degree of adolescents to help choose the healthy foods and improve dietary habits. This study surveyed the perception and use of nutrition labeling among 392 male and female high school students in Chungnam. It was found that 34.7% of the subjects read the nutrition labels, mostly for health reason. Calorie content was read the most among all components of nutrition labels regardless of gender or body mass index (BMI) status, especially among female students. Perception of nutrition labeling was 3.3 out of 5 points for all students, and there was no significant difference in scores between male and female students. However, there was a significant difference between the overweight group (3.4 points), normal group (3.3 points), and underweight group (3.1 points) (P<0.05). The frequency of reading nutrition labels by food group was highest for ramen, and lowest for fruits. Female students had significantly higher scores on the use of nutrition labeling for 8 food groups out of 12 groups compared to male students (P<0.05). In addition, the overweight and above group had significantly higher scores on the use of nutrition labeling for snack food and fruits compared to other groups (P<0.05). The proportion of students who received nutrition labeling education was 29.8%, and about half of students answered that such education and advertisement were necessary. These results suggest that nutritional education is needed to promote the use of nutrition labeling in adolescents.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.2
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• pp.117-126
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• 2017

Objectives : The use of health functional foods is gradually increasing. On the other hand, the use of the Korean herbal medicine is gradually decreasing. Especially children are known to have a high percentage of taking a health functional food. This study was designed to compare the use of health functional food with the reason for taking the Korean herbal medicine. Methods : The participants were 453 parents who have kids age between 3 to 6 years old from day care center in Wonju and Chungju. The questionnaire consisted of 17 questions and the survey was conducted by self-entry method. This study analyzed 374 participants' questionnaires who agreed to the survey. Results : The percentages of children's health functional food intake experience were 82.9% and they usually bought products which contain lactic acid bacteria(55.6%). The reason for consuming health functional food was to strengthen the immune system and enhance the physical strength. Most of the participants purchased health functional food from pharmacy through inaccurate information such as the internet. The percentages of children's health functional food preference were 58.5% because it is easy to take. The percentages of children's herbal medicine preference were 41.7%. There are inconveniences of taking herbal medicine because of taste and smell(68.8%). Conclusions : Therefore, it is necessary to change the formulation of the herbal medicine and increase convenience for use of the herbal medicine to preschooler(3-6 years old). In additionary, it is necessary to supply accurate and up to date information of herbal medicine taking.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.27-42
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• 2007

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

• Korean Journal of Community Nutrition
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• v.16 no.5
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• pp.539-547
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• 2011

This study evaluated effects of food additive nutrition education on food additives-related knowledge, subjective awareness, and perception and dietary behaviors of food label use and processed-food intake. The study subjects were 5th grade students attending an elementary school in Seoul. A total of 101 subjects were assigned to either education (N = 50) or control (N = 51) group, and 3 food additive nutrition education classes were implemented to the education group. Self-administered questionnaires were collected from all the participants twice, a week before and after the nutrition education to compare the changes between two groups. The food additives-related knowledge and subjective awareness significantly improved in the education group compared to the control group. The changes in perceived harmfulness and perceived necessity for taste were also detected significantly different between the two groups, with more positive changes in the education group. Dietary behaviors of checking food labels and trying to purchase processed-foods with less food additives improved in the education group at a significant level in comparison with the control group. Additionally changes in intake frequency of several processed-food items were significantly different between the groups, again in a more positive direction in the education group. The study findings showed short-term food-additive nutrition education including hands-on activities could positively modify elementary school children's food additives-related knowledge, perception, and certain dietary behaviors, stressing better settlement of in-class nutrition education within an elementary school's education curriculum.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.521-528
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• 2019

BACKGROUND/OBJECTIVES: The aim of this study was to develop Korean food image detection and recognition model for use in mobile devices for accurate estimation of dietary intake. MATERIALS/METHODS: We collected food images by taking pictures or by searching web images and built an image dataset for use in training a complex recognition model for Korean food. Augmentation techniques were performed in order to increase the dataset size. The dataset for training contained more than 92,000 images categorized into 23 groups of Korean food. All images were down-sampled to a fixed resolution of $150{\times}150$ and then randomly divided into training and testing groups at a ratio of 3:1, resulting in 69,000 training images and 23,000 test images. We used a Deep Convolutional Neural Network (DCNN) for the complex recognition model and compared the results with those of other networks: AlexNet, GoogLeNet, Very Deep Convolutional Neural Network, VGG and ResNet, for large-scale image recognition. RESULTS: Our complex food recognition model, K-foodNet, had higher test accuracy (91.3%) and faster recognition time (0.4 ms) than those of the other networks. CONCLUSION: The results showed that K-foodNet achieved better performance in detecting and recognizing Korean food compared to other state-of-the-art models.

• KSBB Journal
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• v.17 no.3
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• pp.213-227
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• 2002

To date, the majority of biosensor technologies use binding components such as enzymes antibodies, nucleic acids and protein ligands. In contrast, the goal underlying the use of cells and tissues of animals and plants for a sensor system is to obtain systems capable of extracting information based on the biological activity, mechanisms of action and consequences of exposure to a chemical or biological agent of interest. These systems enable the interrogation of more complex biological response and offer the potential to gather higher information content from measuring physiologic and metabolic response. In these articles, same of the recent trends and applications of microbial biosensors in environmental monitoring and for use in food and fermentations have been reviewed. This endeavor presents many technological challenges to fabricate new microbial biosensors for other scientific field.

• Journal of Forest and Environmental Science
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• v.32 no.1
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• pp.39-54
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• 2016

The present study analyzes the diversity and usage of NTFPs and evaluates their importance in the day to day life of the people of rural Meghalaya. People use 172 NTFPs belonging to 139 plant species mainly for food, medicine and fuelwood and to a lesser extent for construction, handicrafts and ornamental purpose. These 139 plants belonged to 117 genera and 70 families with Rosaceae, Poaceae and Fagaceae families as the dominant NTFP yielding families. Fruits from shrubs and trees are most commonly harvested by people. Collection and availability of NTFPs for use as food are more during the summer season, which is also the period with least availability of job. NTFPs for subsistence use are greater in number than those having commercial value. The most commonly harvested plant parts are fruits and leaves. Roots, rhizomes and whole plants are extracted in lesser quantity which is a positive approach from sustainability point of view. NTFPs and other forest products also form a vital part of the rural household's income generation activities.

• Asia pacific journal of information systems
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• v.32 no.2
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• pp.354-380
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• 2022

This study proposed a novel model to investigate influential factors affecting the intention to continue using increasingly popular food delivery apps (FDAs). The proposed theoretical model is developed and validated to extend traditional technology acceptance and adoption theories by identifying several determinant factors that capture the unique context of FDAs continuous usage. Hypotheses were tested using a partial least square structural equation modeling approach (PLS-SEM) on data collected from 331 actual FDAs users during the COVID-19 pandemic. The results reveal that convenience, perceived compatibility, delivery experience, and online reviews significantly influence the continuous usage of FDAs. The findings also confirm the importance of continuous intention on the actual use of FDAs. The research model of this study explains 65% of variance in continuous intention and 47% in actual use. The insights provided by this study suggest fruitful directions for future research. They can also help FDAs companies, developers and marketers with strategies and tips for further development and growth by ensuring users' continuous usage of these platforms.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.559-568
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• 2008

Even though snacks or meals purchased by teenagers have dramatically increased in Korea, it has not been investigated whether teenagers know and take notice of the nutrition label. Therefore, in this study, we investigated the usefulness and utilization of food and nutrition labels amongst teenagers. Questionnaires were distributed 814 of junior-high school students and were completed by self-administrated questionnaires. Questionnaires included questions regarding general characteristics, perception and utilization of food and nutrition labels and degree of necessity and satisfaction on food products and nutrition labels. Data was analyzed with regards to sex and school year by using a SAS package program. Significant differences of each variable were tested by using the $x^2$-test, t-test and ANOVA. Only 4.4% of participants were well informed about food and nutrition labels, while 26.0% of them did not know about it. Most of participants(78%) perceived that food and nutrition labeling system is necessary but are not satisfied with it. More of them did not check the food and nutrition label when they purchased food. Students usually checked the food and nutrition label to know about the nutritional value, and additives. The survey showed that more than three quarters of participants take notice of the food and nutrition label on products whereas only 57.7% of them knew what the food and nutrition actually meant. This study showed that most teenagers did not know the food and nutrition label, didn't have right information and didn't use it. Therefore, it is necessary to include an educational program about the food and nutrition label in the school curriculum and that will help students use the nutrition label and help them choose healthy food.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.247-255
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• 2016

Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.