• 한국환경보건학회지
• /
• 제37권5호
• /
• pp.376-386
• /
• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• Nutritional Sciences
• /
• 제7권2호
• /
• pp.92-97
• /
• 2004

Despite the universal recommendation to eat a variety of foods, we still do not know whether and to what extent the variety affects dietary quality. This study was performed to evaluate the dietary variety scores as tools for assessing the dietary quality of Korean young adults. The 1-day dietary intake data were collected from 144 male and 214 female college students (>18 years) using the 24-hour recall method Relative nutrient intake compared to Korean Recommended Dietary Allowance (KRDA) as the nutrient adequacy ratio (NAR), were computed Also, the mean adequacy ratio (MAR) was calculated. Dietary variety score (DVS) was determined by counting the number of food items consumed daily, and the dietary diversity score (DDS) by counting the number of food groups consumed daily. Results showed that DVS, DDS and MAR were significantly correlated to each other. The MAR score significantly increased as DDS increased in both men and women. When different DVS (20$\leqDVS\leq$ 30) was evaluated for its sensitivity, specificity, measured prevalence, true prevalence, and positive and negative predictive values towards MAR, DVS 21 was revealed to be optimal dietary variety score as a cutoff point to differentiate Korean young adults with or without an adequate and balanced diet. Nutrient intakes of subjects who had DVS<21 were significantly lower than those of subjects with DVS$\qeq$ 21. These results indicate that the dietary variety score appeared to be an effective tool for evaluating the adequacy of diet in Korean young adults.

• 한국식생활문화학회지
• /
• 제25권2호
• /
• pp.141-149
• /
• 2010

A number of factors are thought to influence people's food choices, and there has recently been an increasing emphasis on understanding the consumer's motives behind choice of food types. For one thing, an individual's personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.

• 한국환경보건학회지
• /
• 제46권5호
• /
• pp.525-531
• /
• 2020

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

• 한국농촌생활과학회지
• /
• 제9권1호
• /
• pp.19-31
• /
• 1998

The purpose of this study was to compare the consciousness health status and food habit for farmers in Korea. Eight hundred persons were surveyed by rural leader of RDA, composed with 35.1% of male and 64.9% of female. Data collection includes height weight and blood pressure by measuring method and personal & family situation by interview for influential factor of health status and food habit. The questionnaire was included dietary habit of salt, sugar, dietary fiber and fat intake and other behavior questions related with diet. The subjects were composed 32.5% of elementary school graduated and 50% of middle size farming. Of the all subjects, 54% of were rice planted farming mainly and 19 were over 65 year-aged group. In the concept of disease prevalence. gender difference was exist, liver and heart complains were more frequency in male and waist pain and urinary complain in female, shoulder pain and nervousness were frequently prevalent to all group of farmers. The hypertension prevalence of farmers were 16% by measuring blood pressure, but consciousness of hypertension was very low (5%). The correlation of health status with personal factors were analysed, body weight, number of family, education level, and working level were significant with CMI score and Farmers' syndrome score. The food habit status was negatively correlated with weight and BMI, age was negatively correlated with CMI score and farmers' syndrome. The consciousness of health status and food habit score were significantly correlated with smoking and alcohol drinking. It concludes that good food habit contribute wellness of health. Nutrition education for better food habit would be helpful on health status.

• Preventive Nutrition and Food Science
• /
• 제21권1호
• /
• pp.1-8
• /
• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• 한국식품과학회지
• /
• 제43권1호
• /
• pp.119-123
• /
• 2011

본 연구에서는 두 종류의 선택배지를 활용한 배지배양법과 realtime PCR의 C. jejuni 검출능력을 비교하였다. 소시지, 쇠고기 분쇄육, 무순에 C. jejuni를 접종하고 Hunt broth로 증균배양 하였으며, mCCD agar와 Preston agar에 배양액을 획선도말하여 미호기적으로 배양하였다. 동시에 증균배양액에서 1 mL을 채취하여 realtime PCR을 실시하였다. 실험결과, real-time PCR은 쇠고기 분쇄육과 소세지에서 두 가지 선택배지와 비교하여 동일한 검출력을 보였으나 무순에서는 훨씬 더 많은 양성을 검출하였다(p<0.05). 두 배지간의 비교에서는 Preston agar와 mCCD agar는 통계학적 유의차가 없는 민감도를 보였다(p>0.05). 결론적으로 real-time PCR은 표준검출법인 배지배양법과 비교하여 동등하거나 우수한 민감도를 지닌 신속검출기법인 것으로 사료되며, 배지배양법에 앞서 선별검사로 사용할 경우 시간, 비용, 노동력 절감에 있어서 매우 유효한 방법이 될 것으로 판단된다.

• 한국지역사회생활과학회지
• /
• 제15권1호
• /
• pp.35-47
• /
• 2004

This study investigated the health and eating habits of college students who commute long distances to and from their schools. Among ninety-eight commuters, 61.2% were females while 38.8% were males. The mean round-trip commuting time was 4.60 hours and the mean number of days of commuting was 3.68. The proportion of underweight females (26.7%) was significantly greater than that of underweight males (5.3%). Conversely, the proportion of overweight males was 34.2% while only 1.6% of the females were overweight, and the difference was statistically significant. The mean number of health-related problems was 1.47 for males and 1.90 for females. Commuting affected the eating habits (90.8%) and health status more noticeably among females. Physical discomfort such as fatigue, stomach discomfort, constipation, weight change, and insomnia appeared after commuting. Irregular meal times, skipping breakfast, frequent overeating and insufficient time to eat were the most prevalent problems indicated. The scores for dietary attitude and eating habits were 20.1/30 and 27.6145, for males and females respectively. Although self-perceived nutrition knowledge was significantly related to dietary attitude and satisfaction with meals, a correlation was not found between self-perceived nutrition knowledge or dietary attitude and the eating habits score. The more concerned the parents were about student's eating habits, the higher the score relating to eating habits. The parents' concerns about students' meals and the food expenses were significantly correlated, but no correlation was found between the food expenses and the eating habits score. Consistent parental concern and encouraging students to maintain good eating habits are recommended. University administrators should also be aware of the needs of commuters and provide a proper and adequate food-related environment for the students.

• 보건행정학회지
• /
• 제26권3호
• /
• pp.226-232
• /
• 2016

Background: This study was conducted to analyze the influence of socioeconomic characteristics of community on the food insecurity under the control of personal socioeconomic factors which may be influence to the food security. Methods: Food insecurity and individual socioeconomic characteristics were obtained from 2012 community health survey. Socioeconomic characteristics of communities were extracted from the data of Statistics Korea and local governments. Personal socioeconomic factors were sex, age, educational status, job, and monthly family income. Socioeconomic characteristics of communities were administrative district (urban vs. rural), senior population rate, degree of financial self reliance, degree of financial independence, portion of welfare budget, number of welfare facilities, and unemployment rate. We analysed the relationships between the food insecurity and socioeconomic characteristics of community using multi-level analysis under the control of personal characteristics. Results: On personal level age, sex, education status, and monthly family income were related with food insecurity. On community level administrative district (urban vs. rural), degree of financial independence, unemployment rate, and proportion of welfare budget among local general government accounts were related to individual food insecurity. Rural area, district with low levels of financial independence, low portion of welfare budget, and greater unemployment rate showed a higher level of food insecurity. Conclusion: To reduce the level of food insecurity in a community it is necessary to decrease the unemployment rate, in addition to providing support from the central government by increasing the proportion of the welfare budget so that both factors contribute to raising the degree of financial independence.

• Journal of Nutrition and Health
• /
• 제30권7호
• /
• pp.854-869
• /
• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.