• Human Ecology Research
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• v.53 no.4
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• pp.425-432
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• 2015

This paper verifies the effect of the personal dietary habits on students' school lunch satisfaction and the effect of food related activities such as rural communities' experience and safe and nutrition education. Personal dietary habits (5-Likert scale), satisfaction of school lunch (5-Likert scale), and rural community experiences, are investigated. A survey from 10 middle schools in Gyeonggi-do was undertaken from September to October, 2014. Multi regression analysis and t -test are applied. This study applied factor analysis and derived three latent variables in order to know the latent variables of eating habits. Students with rural communities' experience are satisfied with school lunches more than those who have not experienced it. Further related education (such as eating habits, safe and organic food) have a positive effect on students' school lunch satisfaction. Appreciation for school lunch (p<.001) and eating breakfast (p<.01) are significant among the independent variables that included three latent variables, the taste of school lunch (p<.001), eating well all kinds of food (p <.001). The results shows that students with a balanced diet are more satisfied with school lunches. Personal eating habits and understanding food and agriculture are important factors to improve students' satisfaction about school lunch on top of the quality of food and facilities. Students with rural community experience show improved satisfaction and this experience can be a good way for students to understand food. Food related education (including farming) are recommended to raise student school lunch satisfaction.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1996.06a
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• pp.33-33
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• 1996

Interests in the field of rapid methods and automation in microbiology have been growing steadily on an international scale in recent years. International meetings concerned this problem have been held in elsewhere in the world countries since the past twenty years. But, unfortunately in the field of microbial examination in food hygiene, this problem have not yet been developed so much as in the field of clinical microbiology. Today, I would like to introduce you here present aspects of rapid and automation technologies, those which are manly carrying in milk and meats industries. My illustration will be given recent improved technologies using automatic apparatus and instruments along with process of microbial count procedure. Recent direct microbiological counting system (ChemeScan \ulcorner) as real time ultrasensitive analysis created by Cheminex Ltd., France is now most evolutional instrument to provide direct microbial counts, down to one cell, within 30 minutes. The results from these evaluations how a good correlation between the ChemScan system and the standard plate count method. This system will be successful application for not only in the field of pharmacology but also food microbiology. In addition, current identification of microbes by sophisticated instruments suitable for food microbiology, one of which Biology is manual system (BIOLOG\ulcorner), provides reference-level capability at a modes price. For the manual system, the color reactions in the microplate are read by eye and manually keyed into personal computer. Species identification appears on the computer screen within seconds, along with biotype patterns, a list of closely related species, and other useful statistics. In present this is useful application for microbial ecology and epidemiological survey. RiboPrinter system newly produced by DuPont is now focusing among microbiologists in the world, and is one of the biggest microbial characterization system using a DNA-based approach. The technology analyzer is bacterial culture for its genetic fingerprint or riboprint pattern. Finally Bio-cellTracer system for automatic measurement of fungal growth and Fukitori-Maseter, a Surface Hygiene Monitoring Kit by using swabe procedure in food processing environment are briefly illustrated in this presentation.

• Asia-Pacific Journal of Business
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• v.10 no.2
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• pp.65-77
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• 2019

The after China's reform and opening up, the country has been facing the era of material abundance based on its economic power. The Chinese food industry has been growing along with economic growth, high quality, and diversified customer needs. Also, as Chinese people have strong attachment to food, many food franchise companies have been also growing rapidly. As the Chinese government encourages and supports the field of food franchises, so that the quality and quantity of the Chinese restaurant industry have been improved largely. Meanwhile with the support of the Korean government to enter the overseas market, the number of Korean franchise companies are increasing to operate their business in China. Under the influence of Chinese food industrial climate, Korean companies are also in search of global market advancement to China. However, the risks in China are unexpectable, which means that the recent move of China is literally showing rugby action, criticism of operating businesses in China has been climbed up and the domestic SMEs are seriously considering whether to stay or leave. This study investigates the environmental risks of Chinese enterprises, in which the food franchise companies could experience, to manage any risks from entering the Chinese market with uncertainty. Through SWOT analysis and cases, strategies to avoid the risks are suggested for Korean companies to enter the Chinese markets. Therefore, this study researches in the current status of Chinese and Korean restaurants, explores any risks in China in terms of exports to China and market advance, develops strategies to avoid those risks, and provides essential suggestions for entering into Chinese market.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.361-372
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• 2022

Objectives: The purpose of this study was to explore the effectiveness of the STEAM (Science, Technology, Engineering, Arts, and Mathematics) education program on the use of specific food groups in improving nutrition-related knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitude. Methods: We selected two classes at a kindergarten in Jeollabuk-do, South Korea. A total of 44 kindergarteners from the two classrooms participated in this study. The experimental group and the control group were formed with 22 students each. The experimental group attended 11 STEAM classes on the use of the grain, fruit, and milk food groups. First, we performed the paired t-test to examine changes from pre-to-post classes for both groups. Then, we used ANCOVA to compare post-test scores between the experimental and control groups with the adjustment of pre-test scores. Results: The results demonstrate that the STEAM education program on the use of the food groups significantly improved (1) nutrition-related knowledge and attitude, and dietary behavior (P < 0.001), (2) creative problem solving (P < 0.001), and (3) STEAM attitude (P < 0.001) in the intervention group when compared with the control group. Conclusions: The STEAM education program on the use of food groups is effective in enhancing nutrition knowledge and attitude, dietary behavior, creative problem solving, and STEAM attitudes among kindergarten students.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.25-32
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• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

• Biomolecules & Therapeutics
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• v.32 no.2
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• pp.214-223
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• 2024

Metabolic abnormalities in the liver are closely associated with diverse metabolic diseases such as non-alcoholic fatty liver disease, type 2 diabetes, and obesity. The aim of this study was to evaluate the ameliorating effect of robinetin (RBN) on the significant pathogenic features of metabolic failure in the liver and to identify the underlying molecular mechanism. RBN significantly decreased triglyceride (TG) accumulation by downregulating lipogenesis-related transcription factors in AML-12 murine hepatocyte cell line. In addition, mice fed with Western diet (WD) containing 0.025% or 0.05% RBN showed reduced liver mass and lipid droplet size, as well as improved plasma insulin levels and homeostatic model assessment of insulin resistance (HOMA-IR) values. CD38 was identified as a target of RBN using the BioAssay database, and its expression was increased in OPA-treated AML-12 cells and liver tissues of WD-fed mice. Furthermore, RBN elicited these effects through its anti-histone acetyltransferase (HAT) activity. Computational simulation revealed that RBN can dock into the HAT domain pocket of p300, a histone acetyltransferase, which leads to the abrogation of its catalytic activity. Additionally, knock-down of p300 using siRNA reduced CD38 expression. The chromatin immunoprecipitation (ChIP) assay showed that p300 occupancy on the promoter region of CD38 was significantly decreased, and H3K9 acetylation levels were diminished in lipid-accumulated AML-12 cells treated with RBN. RBN improves the pathogenic features of metabolic failure by suppressing the p300-CD38 axis through its anti-HAT activity, which suggests that RBN can be used as a new phytoceutical candidate for preventing or improving this condition.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.27-36
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• 2015

The improved analytical method with gas chromatography (GC) and GC-mass spectrometry was established to identify and quantify disaccharides and trisacchrides in honey. In this method, the analysis of trimethylsilyl (TMS), TMS-oxime and TMS-methoxime sugars takes into account the determination of a single peak of complete separation on the chromatogram. The number of possible peaks for the qualitative and quantitative determination of TMS, TMS-oxime, and TMS-methoxime sugars was 17, 22, and 25, respectively. This new analytical method allowed for the determination of diand trisaccharides in honey by TMS-oxime and TMS-methoxime derivatives. This study suggested that the improved method is more suitable and precise than the other analytical methods for the simultaneous determination of sugars in honey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1427-1434
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• 2008

This study was aimed to compare nutrition knowledge, dietary attitude and habit of elementary school children with and without education. Eighty-four subjects with unbalanced eating behavior were selected and assigned to either control or education group. The subjects in education group participated in a nutrition education program once a week for 8 weeks. The contents of nutrition education were on food tower, balanced nutrition, nutrient function, food group, importance of breakfast, and nutrition label, etc and the program was performed by a school dietitian. The effects of education was assessed by self-administered questionnaire prior to and after nutritional education. Nutrition knowledge except on snack, dietary self-efficacy except on low fat/ low calorie, attitude except on functional food and favorite, and general dietary habits of children in education group were significantly improved while those in control group showed no changes. Also, factors for unbalanced eating was improved by nutrition education indicating the need for correction on unbalanced eating was diminished. However, children's adherence to snack, instant and fast food remained to be corrected. The dietary habit of balanced eating was improved by education reducing the percentage of unbalanced eating on grain and meat.fish.milk groups. The nutrition education appears to be effective to provide nutrition knowledge thereby to improve dietary attitude, dietary self-efficacy, and partly to reduce children's unbalanced eating factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1444-1451
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• 2009

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.108-115
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• 2006

This study was to investigate the effect of the education about general nutrition knowledge on the acceptance of TV food advertisements in adolescents. Twenty hours of nutrition related education in home economics classes were done during 3 months, to conveniently selected 784 first grade middle school students living in large and small cities and rural areas of Chungnam Province. The education effects were evaluated through questionnaire surveys before and after the education and their comparative analysis. Average TV watching time was $29.2\pm1.16$ hours per day, which was about one hour longer on weekends. Nearly half of the subjects watched TV mainly after 9 PM. After nutrition education, nutrition knowledge scores of total subjects were significantly increased from $7.73\pm2.16$ to $10.25\pm2.51$ with a full score of 16. Food attitude and food habit scores also significantly increased from $32.45\pm4.65$ (full score 50) to $33.93\pm4.68$ and from $36.20\pm5.70$ to $37.29\pm5.87$, respectively. The general acceptance of TV food advertisements scored $25.25\pm4.44$ (full score 40) before education and $26.90\pm4.55$ after education, which was significantly raised by the education. Acceptance scores of TV food advertisements showed significant positive relationships with the scores of nutrition knowledge, food attitudes, and food habits. In addition, TV watching time had negative relationships with nutrition knowledge, food attitudes, and food habits scores, but not with acceptance score of TV food advertisements. The above results suggested that school-based nutrition education improved slightly but significantly the attitude of accepting TV food advertisements maybe through increasing nutrition knowledge and making food attitudes and habits better. Nutrition education focused on the evaluation and acceptance of food advertisements are further needed to improve the TV food advertisement acceptance of adolescents.