• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.336-347
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• 2008

The purpose of this study is to analyze the articles of food and nutrition published in the Yeo-Sung magazines from 1936 to 1940 in Korea. Out of the 67 articles about the food and the nutrition from the Yeo-Sung magazines, 28 (41.8%) of them were about the brief information of food and nutrition news, 16 (23.8%) of them were about the recipes, 6 (9.0%) were about the nutrition information, and 17 (25.4%) of them were about others. As the number of recipes mentioned from the Yeo-Sung magazine was 103, 77 items, the majority, were about the Korean foods, 18 of the Western foods, 6 of Chinese foods, and only 2 of Japanese foods. This result showed that the Japanese colonization didn't seem to influence on Korean tastes and gastronomy. During this period, the modernization caused the numerous changes to our traditional cuisine with introduction of new western menu items and concept of nutrition. The nutrition articles highly recommended eating brown rice, vegetables, tofu, and the white meat. Shin-Young Bang, one of the main authors, insisted that "Cookery is not only the skill, but also the one of the very important academic sciences." showed budding modern cookery sciences in Korea.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.224-234
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• 2004

232 internet sites in Yahoo and Empas were monitored to analyze what good contents of nutrition information on line have for the internet searchers. As the sites on line were disappeared frequently, all the monitored sites were selected on April 25, 2003. 3 disciplined personnels analyzed the contents of the selected sites by using self-developed monitoring format. The results are as follows. Most of sites were administered by the marketing companies and only 8% by public institutions, associations and school. Especially, most of the contents of the sites by marketing companies were advertisement about their goods instead of nutrition information. Only 42.6% of sites indicated the sources of nutrition information. Only 10.3% of site administrators responded about on-line questions quickly within 1 day. Moreover, 46% of sites were not conformed their answering periods. On the other hand, 94.8% of sites offered more than 1 feedback methods. Monitors checked purposes offering on-line informations plurally. Leading purpose was for advertising and marketing their goods(59.5%) and 47% of them were opened for offering food and nutrition information. They offered various informations at the same time. More than half of the sites had the menus for food and nutrition information and connected sites, but the other half of them only advertised their own goods. Positive sides from monitored informations were as follows : 'communicating informations easily' (8.7%) / 'definite informations for daily living' (7.2%) / 'beneficial informations for nutritional management' (4.6%) / 'new informations' (2.1%). Negative sides of offered information were ‘not enough to give scientific basis and/or to simplify special evidences too much’(60.8%) / ‘to exaggerate the contents’ (41.4%) / ‘not to indicate the notice of side effect and/or to advertise that there are not side effect from using their goods’ (34.1%).

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.126-142
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• 2006

A survey was conducted to investigate the relationship between knowledge of perceived food safety and actual food purchase practices among parents of children under the age of seven (N=309) in 2005. The seventeen following perceived food safety items were included in the survey (bovine spongiform encephalopathy, foot and mouth disease, pathogenic avian influenza, swine fever, allergens, GMO, irradiated food, food poisoning bacteria, endocrine disrupter, antibiotics, food additives, carcinogen, natural toxin, agrichemical residues, place of origin, cultivation methods, and heavy metal) Most parents were highly concerned about investigating all food safety topics. Up to 90.0% of the participants recognized the importance of food safety. The public concern has caused a considerable decline in the demand for food afterreceiving news about food safety through mass media, Also, the majority of subjects required correct food safety information.

• 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.

• Journal of Nutrition and Health
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• v.36 no.5
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• pp.508-514
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• 2003

The purpose of this study was to analyze information about food and nutrition presented through the television broadcast media, with the aim of finding out the optimal communication method for supplying the general public with accurate information. To perform this study, a total of sixteen monitoring people were recruited and trained before and during the study. Five domestic TV channels were selected to be monitored, and the total monitoring period was six months. For maximum efficiency, the monitoring people were assigned to 8 teams. The results of the present study can be summarized as follows : First, the total reported cases of information about food and nutrition were 237, of which about 30% were judged appropriate and 70％ as inappropriate. Second, classifying each case by program type, information programs made up the highest portion at 82 cases (34.6%), cooking programs accounted for 76 cases (32.1%), news programs for 40 cases (16.9%), and entertainment programs for 7 cases (3.0%). The analysis showed that the greatest amount of incorrect information was found in dramas, followed by entertainment, information, cooking and news programs. Third, classifying each case by theme of contents monitored, meal preparation and cookery made up the highest portion at 86 cases (36.3%), foods accounted for 67 cases (28.3%), disease and diet-therapy for 40 cases (16.9%), eating habits for 31 cases (13.1%), and diet and fitness for 13 cases (5.5%). Incorrect information was conveyed most often on the themes of food habits, foods, disease and diet-therapy, cookery, and diet and fitness. Fourth, classifying each case by channel, Cable TV had the highest frequency at 72 cases (30.4%), MBC had 51 cases (21.5%), SBS had 43 cases (18.1%), KBS1 had 41 cases (17.3%) and KBS2 had 30 cases (12.7%). In conclusion, systematic monitoring should be continued to reduce the frequency of incorrect information being broadcast and to help ensure that accurate information is conveyed to the general public. Moreover, there should be a system of cooperation to provide information to help broadcast production teams establish a strategic program. Finally, it is essential to organize an advisory team by promoting links between the mass media and specialists in the field, and to develop an educational program on nutrition to help ensure the communication of accurate information on food and nutrition. (Korean J Nutrition 36(5): 508∼514, 2003)

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.667-672
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• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

• Korean Journal of Community Nutrition
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• v.3 no.3
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• pp.454-465
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• 1998

This study was to investigate the recognition level of food contamination with residual pesticides and hazardous heavy metals from 365 male and female adults in Taejon area using questionnaires. Among the recognizing level of residual pesticides in overall foods, 69.1% were 'serious', 25.6% were 'average' and 5.3% were 'not serious'. Over 94.7% of the subjects recognized residual pesticides pollution infoods. for hazardous heavy metals in food, 47.8% responsed as 'serious', 40.5% as 'average' and 11.8 as ' not serious' . Over 88.3% of the subjects recognized contaminated pesticides seriously in fruits, 72.1% in vegetables and 51.7% in cereals, whereas 55.7% of the subjects recognized hazardous heavy metal contamination seriously in fruits, 53.4% in vegetables, 40.8% in fishes and shellfishes and 35.0% in seaweeds. The subjects recognized residual pesticides contamination more seriously in overall foods, cereal, potatoes and starches, bean, vegetables and fruits, whereas hazardous heavy metal contamination was recognized more seriously in fishes and shellfishes, and seaweeds food groups. Comparisons were shown based on individuial's occupation. Farmer, forester, iner and fisher showed the lowest recognizing level of food contamination in most food groups. The mean score of the dietary effect by mass media's information on food contamination from residual pesticides and hazardous heavy metals were 3.51±0.96 out of 5 points. By Duncan's multiple range test, sex, age, marriage, food cost per month, concerns about health and nutrition knowledge showed significant differences in the mean effect score at p<0.05. According to a pesticides contamination in several food groups were affected by food cost per month, mass media's information on food contamination, health status, and concerns about health, But a recognition level of hazardous heavy metals in food were affected by income and, food cost per month mass media's information on food contamination, health status, concern about health and nutrition knowledge. People who need to take extreme precautions of food contamination were in order of producers, government officials, homemakers, the consumer's association and consumers.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.