• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.182-196
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• 1997

Physiological changes that affect nutrient absorption and utilization occur in older adults, and the collection of nutritional information is an important part of examining the nutrition and health issue. A nutritional survey using the 24-hour recall method was performed to identify nutritional quality and leading patterns of food group intake for protein, vitamin C, P and Fe were over 1, whereas those for vitamin A, $B_1$, $B_2$, niacin and Ca were below 1. The MAR(Mean Adequacy Ratio) was relatively low(0.75). The percentage of energy from carbohydrate, protein, and fat was 65.1, 15.6, and 19.5, respectively, thus the quantities of energy source were ideal. The Older subjects revealed poorer nutrition quality than the younger subjects did. The food group intake pattern of the elderly was not diverse, only 9% of them consumed all food groups in a day. These results suggest that nutritional guidelines for older Koreans should focus on the maintenance of adequate energy intake. In addition, selection of foods with high protein and calcium, such as dairy food, should be emphasized, particularly in the older elderly. Nutrition programs should target individuals at risk of not receiving enough nutrients, like the oldest elderly, and persons with lower education.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.7-20
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• 2023

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.44-57
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• 2006

This study intended to enhance understanding of concept and measurement of service quality and analyzed studies investigating dimension and attributes of service quality in both Korea and international foodservice industries. This study summarized many methodological issues related to service quality measurement, especially SERVQUAL. SERVQUAL has been criticized because performance-expectation difference operationalization threatened reliability and discriminant validity including shared method variance. Researcher suggests that future studies should understand clearly the concept of service quality and methodological issues of SERVQUAL prior to adapting SERVQUAL itself.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1023-1026
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• 2012

The objective of this study is to propose activation ways through an analysis on processing actual conditions and quality of farm food. For the analysis we have surveyed the actual condition of farms and conducted sensory test on farm food. Difficulties of farm business are in order to 'preparation of papers', 'facility standard', 'improvement of quality' and 'labeling'. Overall, products from major food companies achieved better results than farm foods in all sensory test. It is necessary to educate the 'Food Sanitation Act' and prepare a manual for the development of farm food.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.116-122
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• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.240-246
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• 2010

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.614-624
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• 2010

The purpose of this study was to investigate the effect of 3-month nutrition education (First Time Intervention, FI) + additional 3-month nutrition education (Repeated Intervention, RI) which was performed after the 8-month followup. FI was conducted during 0-3 months and RI for 11-14 months. Ninety-two subjects completed FI program, and 38 out of 92 subjects who received FI finished the RI. Anthropometric data, dietary assessment (24hr recall) and fasting blood analysis were measured at 0 month, 3 months, 11 months and 14 months time points. After FI (3 mo), waist circumference, triglycerides, total cholesterol were significantly decreased. At 11 month follow-up, body weight, BMI, hip circumference, SBP, DBP were significantly rebounced and HDL cholesterol was significantly decreased. Therefore, the effect of short-term nutrition education was not being sustained. After the secondary nutrition intervention (14 mo), waist circumference and hip circumference were again significantly decreased. Total diet quality index-international (DQI-I) score was significantly increased in both FI group and RI group. The changes in DQI-I scores were significantly correlated with the changes in body weight (r = -0.129, p < 0.05) and counts of nutrition education (r = 0.159, p < 0.05), indicating that effective nutrition education helps improve the diet quality leading to a possible role in CVD prevention among male workers. Although a short-term intervention seems to be a success, the effect was not retained in this study. Therefore, we suggest incorporating nutrition education as a routine program for male worker at worksite.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.348-356
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• 2012

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that 'environment/health' was most influential for the experienced group, and 'health' was most influential for the non-experienced group. Therefore, this hypothesis is supported.