• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1089-1098
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• 2008

The principal objective of this study was to reveal the relationship between the menu management indicators and menu performance indicators in contract-foodservice operations. Menu indicators differed according to the type of business, type of contract, type of serving, and number of service lines. In accordance with the results of our correlation analysis, we noted significant correlations between menu performance indicators and menu management indicators. The first of these was the correlation between the food cost ration and meal counts, food loss, and the use of prepared vegetables. The second of these was the correlation between food cost per meal and forecasting error, food loss, and inventory turnover. The last of these correlations was the negative correlation between menu CSI(customer satisfaction index) and the use of prepared vegetables. According to the results of our canonical correlation analysis, 2 significant functions were identified. In the first function, we noted significant correlations between meal counts, use of prepared vegetables, food loss, and food cost ratio. Additionally, we noted significant correlations between forecasting error, inventory turnover, food loss, and food cost per meal in the second function. Menu management indicators had no influence on customer satisfaction.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.552-558
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• 2010

This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.

• Journal of Food Hygiene and Safety
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• v.14 no.2
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• pp.186-194
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• 1999

The Budget method used currently in Codex for estimation of use levels of food additives was investigated and the specific approach that can be applicable for Koreans has been proposed. Theoretical maximum daily intakes(TMDIs) of benzoate, $\rho$-hydroxybenzoic acid ester, butylated hydroxyanisole(BHA), butylated hydroxytoluene (BHT), t-butylhydroquinone(TBHQ), nitrite, nitrate, sorbate, and sulfite were estimated and compared with corresponding acceptable daily intakes(ADIs). Additives requiring further precise evaluation were screened. TMDIs of benzoate, BHA, BHT, TBHQ, nitrite, and sulfite exceeded ADIs. On the other hand, it is appeared that TMDIs of $\rho$-hydroxybenzoic acid ester, nitrate, and sorbate were below ADIs. It is expected that the Budget method may be used as one approach for the estimation of use level and risk assessment.

• Nutrition Research and Practice
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• v.11 no.3
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• pp.240-246
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• 2017

BACKGROUND/OBJECTIVES: Folic acid supplementation before pregnancy is known to significantly reduce the risk of having a baby with neural tube defects (NTDs). Therefore, it is important for women to be aware of the effects of folic acid supplementation before pregnancy. The purpose of this study was to investigate the awareness and preconceptional use of folic acid and to assess the current knowledge about folic acid among low-income pregnant women in Korea. SUBJECTS/METHODS: A questionnaire survey was conducted in 2012. Five hundred pregnant women were selected from the waiting list for the Nutriplus program implemented in public health centers using a multistage clustered probability sampling design. Data from 439 women were analyzed after excluding ones with incomplete answers. RESULTS: Among women who responded to the questionnaire, 65.6% had heard of folic acid before pregnancy, and 26.4% reported on the preconceptional use of folic acid. Women with a university degree or higher education were more likely to be aware of folic acid and to take folic acid in the preconception period. In a multivariate logistic regression, when age, education level, household income, employment status, gravidity, parity, and folic acid awareness were included in the model, folic acid awareness was a strong predictor of preconceptional folic acid use. As of interview, 85.4% and 77.7% of women were aware of the NTD-preventive role of folic acid and the appropriate time to take folic acid, respectively. The main sources of information on folic acid were healthcare professionals (41.2%), friends and family members (31.2%), and the media (26.5%). CONCLUSIONS: Our results suggest that public health strategies are needed to increase the preconceptional use of folic acid among Korean women.

• Annals of Occupational and Environmental Medicine
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• v.35
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• pp.53.1-53.15
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• 2023

Background: Plastics are high-molecular-weight materials composed of long carbon chains. They are prevalent in daily life, present in various items such as food containers and microwavable packaging. Phthalates, an additive used to enhance their flexibility, are endocrine-disrupting chemicals. We utilized the data from the Korean National Environmental Health Survey (KoNEHS) cycle 3, representing the general South Korean population, to investigate the relationship between the use of plastics in refrigerator food storage and phthalate exposure. Methods: We assessed 3,333 adult participants (aged ≥ 19 years) including 1,526 men and 1,807 women, using data from KoNEHS cycle 3. Using the 75th percentile concentration, urine phthalate metabolites were categorized into high and low-concentration groups. χ² test was conducted to analyze variations in the distribution of each variable, considering sociodemographic factors, health-related factors, food intake, the use of plastics, and the concentration of urine phthalate metabolites as the variables. To calculate odds ratios (ORs) for the high-concentration group of urine phthalate metabolites based on the use of plastics in refrigerator food storage, logistic regression analysis was conducted. Results: In men, the use of plastics in refrigerator food storage had significantly higher adjusted ORs compared to those using the others. The adjusted ORs were calculated as follows: mono-(2-ethyl-5-hydroxyhexyl) phthalate (MEHHP) had an OR of 1.35 (95% confidence interval [CI]: 1.05-1.72), mono-(2-ethyl-5-oxohexyl) phthalate (MEOHP) had an OR of 1.48 (95% CI: 1.16-1.88), mono-(2-ethyl-5-carboxypentyl) phthalate (MECPP) had an OR of 1.32 (95% CI: 1.04-1.66), ∑di(2-ethylhexyl) phthalate (∑DEHP) had an OR of 1.37 (95% CI: 1.08-1.74) and mono-n-butyl phthalate (MnBP) had an OR of 1.44 (95% CI: 1.13-1.84). Conclusion: The concentrations of urine phthalate metabolites (MEHHP, MEOHP, MECPP, ∑DEHP, and MnBP) were significantly higher in men who used plastics in refrigerator food storage compared to those using the others.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.534-546
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• 2020

The purpose of this study was to investigate the preference, use motivation about TV food program, and look into the relationship between these variables and tendency of eating alone, interest for food and empathy. The results of this study showed that five factors of motivation were extracted: ASMR pleasure, visual pleasure, emotional vicarious gratification, information seeking and time-spending. The interest for food effects all of five motivation. Tendency of eating alone had no effect on use motivation. The higher the motivation for visual pleasure, the more preference for mukbang entertainment show, TV food drama, internet mukbang. The higher the motivation for ASMR pleasure, the more preference for TV food drama and internet mukbang. As for high tendency of eating alone, preference for cookbang show and TV food drama was high. People with low empathy showed the preference for TV food drama.

• Journal of the Korea Convergence Society
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• v.12 no.12
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• pp.295-304
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• 2021

The purpose of this study aimed to examine the effect of use of MSG, balanced eating habit, perceived life happiness on psychological satisfaction with food in elementary, middle, and high school parents. In addition, the mediation effect of reducing unbalanced eating habit on the relationship between psychological satisfaction with food and use of MSG. For this analysis, 800 samples were collected from parents in Seoul metropolitan area. Regression analysis and mediation analysis with boostrapping were conducted. The findings of this study were as follows: (1) Group using MSG is more satisfied with food-related life than group not using it. (2) Perceived life happiness and healthy eating habit were positively related to satisfaction with food-relate life. Lastly, (3) Reducing of unbalanced eating habit was a partial mediator of the relationship between use of MSG and satisfaction with food-related life. It suggests that there is an association between use of MSG and satisfaction with food-related life, the positive effects of which may be mediated by expectancy of reducing unbalanced diet.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.149-155
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• 2005

This exploratory study investigated the software programs utilized by clinical dietitians and their perceptions on the use of information technology. The study focused on the use of specialized software for dietetics, general software for any office use and the Internet. A self-administered survey was used to collect data from clinical dietitians identified in the Kentucky Dietetic Association Directory 2003-2004. The survey was conducted in March through April, 2004. A total of 22 responses were collected, which yielded a response rate of $68\%$. Findings suggest that computer use has become a routine for optimal clinical practice ; major specialized software programs are used for nutrition assessment, nutrition analysis and menu development. Use of specialized software appears to be unassociated with dietitians' age and years of experience ; however, the associations are indicated between use of specialized software and education level as well as their specialty ; word processing and spreadsheet are the major general software used. Internet is used mainly for information search and communication. Respondents perceived that overall work efficiency and productivity significantly increased with computer use. The complexity of software is the major barrier encountered so training is the most needed support by the department. Strategic promotion on the use of specialized software should be targeted to the management team of the hospitals/facilities.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.250-259
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• 2001

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.