• 한국식품조리과학회지
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• 제31권2호
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• pp.193-199
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• 2015

According to the definition of 'native local food', Jeju has combined its regional specialty products with its own cooking method. It has almost four-hundred kinds, which reflects regional specialty and diversity, yet it is not very well-known. Thus, this present study provides basic research information through the investigation of tourist awareness, intention to consume, drawbacks, development necessity and direction of development of Jeju local foods. The survey was conducted with 295 domestic tourists who had visited Jeju in the last 10 years. In response to a question asked about the consciousness of Jeju local foods, 67.8% of respondents chose average, indicating a relatively high cause for concern. Intention to consume averaged 3.26, which was higher than tourist awareness, having an average of 2.60. Furthermore, local food interest and demographic characteristics of respondents were found to have an influence on tourist awareness and intention to consume. 87.8% of respondents answered above average with respect to the drawbacks of Jeju's local foods and development necessity and direction, with the main drawbacks being lack of PR (43.1%) and high price (39.0%). The priority of most respondents was the quality and taste of the food (50.8%). Based on the results of this study, if tourist awareness can be effectively increased, an escalation in intent to consume will follow, naturally promoting the consumption of Jeju's local foods. Consequentially, for tourism commercialization, the quality and taste of the foods have to be improved in addition to the gain in popularity through efficient PR methods.

• 한국식품과학회지
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• 제50권3호
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• pp.280-285
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• 2018

결착제의 조성을 달리하여 제조한 견과-깨 엿강정의 저장 중 지방질 산화 정도와 산화방지제 함량을 평가하였다. 엿강정 제조시 결착제를 물엿 대신 꿀, 조청, 그리고 설탕 대신 트레할로스로 전부 또는 일부 대체하였을 때 엿강정의 저장 중 지방질 산화가 증가, 가속되었으며 트레할로스에 의한 산소 퍼짐도 증가가 일부 기여했을 가능성이 있다. 또한 엿강정을 저장하였을때 산화방지제 중 리그난의 안정성이 가장 높았으며, 토코페롤 분해속도는 설탕을 트레할로스로 대체한 엿강정에서 낮아 트레할로스가 토코페롤의 지방질 산화방지작용을 억제한 가능성을 제시하였다.

• 한국식품위생안전성학회지
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• 제28권1호
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• pp.83-88
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• 2013

식품 이물의 검출 및 저감화 기술 개발과 안전관리를 위한 정보를 제공하고자, 국내 보고된 식품 이물의 혼입 자료를 바탕으로 식품별, 이물별 검출율과 건강 위해도, 경제 산업적, 소비자 민감성 등의 인자를 고려한 다인자기반 위해평가를 수행하고 이를 바탕으로 식품-이물의 위해 순위를 분석하였다. 사용한 인자 중 이물별 발생 빈도와 건강 위해도는 이물에 대한 위험지표로 이용하였으며 식품별 국내 연간 생산량과 해당 식품의 이물 혼입율은 식품 중 이물발생이 관련 산업에 미치는 영향을 나타내는 지표로 이용하였다. 식품-이물에 대한 소비자의 민감성에 대한 간접적인 지표로는 각 식품별 이물 저감화에 따른 추가비용부담률을 활용하였다. 이와 같은 여러 인자를 종합적으로 고려한 다인자기반 종합위해지수는 금속-면류가 가장 높게 추정되었다. 그 외에도 곤충-면류 및 금속-음료의 위해순위가 높은 것으로 산출되었다. 본 결과는 지금까지 단순히 이물별 발생 순위 또는 식품별 발생 순위 중심의 자료 제공에서 나아가 식품 안전 관리에서 고려해야 할 여러 인자를 종합적으로 분석하여 위해지수를 산출함으로써 향후 식품 중 이물의 관리와 이물의 검출 기술 개발 등 식품안전 분야의 연구에서 자원의 배분과 연구개발시 유용한 정보로 활용될 것으로 사료된다.

• 동의생리병리학회지
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• 제18권6호
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• pp.1580-1584
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• 2004

On the basis of the widely collected fork prescriptions, long clinical practice of himself, together with integration of all the good points of earlier medical specialists, 孫思邈 wrote 『千金方』 of thirty volumes. Among them Volumes 『食治』 (Food Therapy) and 『養性』(Cultivating the Character) are especially meaningful for in gerontology. Thirty years after its completion, as a supplement, he wrote another thirty volumes of 『千金翼方』. Mr. Sun integrated his discoveries in the treatments of the aged patients, and his opinions for longevity into the Volumes 『養性』 (Cultivating the Character), 『?穀』(Fasting), 『退居』(Retirement), 『補益』(Supplementation). Thus he laid down the basic foundation for the gerontology of Chinese medicine. 『千金要方』 and 『千金翼方』 by Mr. Sun discuss mainly the prevention of illness for aged patients. As for the function of food therapy, he explains: 'Food can dispel evil elements of the body and settle down its organs. It can further bring pleasure to man's spirit and help the circulation of blood and breath.' He then propose the major method of food therapy: 'For a medical doctor, he should understand the causes of disease, then treat it with food. Only after the food treatment fails, medicine is employed.' He thinks that medicine does work in treatment, but it also creates imbalance in the body, and makes the latter vulnerable to outside harms. Therefore, a good doctor is the one who cures the disease and bring pleasure to the patient with food. He stresses that food therapy is always a priority. Mr. Sun prefers animal's organs in the food therapy for aged. For example, he uses powder of sheep's kidney to treat the lumbago. He suggests the viewpoint of 'Curing man's organs with animal's organs' and 'Strengthening man's organs with animal's organs,' and sets the theoretical foundation of 'Organic Treatment.' Mr. Sun's gerontology and food therapy received further development latter. The prescriptions contained therein had been widely used in 王懷隱's 『太平聖惠方』 and 陳直's 『養老奉親書』, both in the Song Dynasty. Eventually they had become a science of food therapy for aged patients.

• 한국식품위생안전성학회지
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• 제36권3호
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• pp.213-219
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• 2021

식품의 제조, 가공, 조리 및 저장 중 많은 유해물질이 발생하며 이들은 소량이지만 장기간 노출되면 식품안전에 위협이 될 수 있다. 본 연구에서는 식품의약품안전처에서 수행한 총 식이조사(TDS) 자료를 기반으로 우리나라에서 식품섭취를 통한 이들 주요 유해물질에 대한 노출 및 위해평가 상황을 파악하고 소비자 및 기업으로 하여금 관련 위험을 저감하는 방안을 제시하고자 하는 것이다. 식품의 제조, 가공, 조리 및 저장 중 생성 유해물질 중 대표적인 아크릴아미드, 퓨란, 에틸 카바메이트, 3-MCPD, 바이오제닉 아민류, 니트로아민류 화합물, 다환 방향족화합물, 벤젠 등에 대한 식이를 통한 노출량을 조사하고 위해평가를 수행한 바, 아크릴아미드 및 퓨란의 경우 노출안전역(MOE) 10,000이하로 저감화 우선 물질로 판단되며, 나머지 물질 등의 경우 모두 노출안전역이 10,000 또는 100,000 이상으로 안전한 수준에 있는 것으로 나타났음. 그러나 향후 지속적으로 모니터링을 수행하고 ALARA 원칙에 따라 가능한 노출 저감화를 위해 노력을 기울여야한다.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.435-442
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• 2014

본 연구에서는 국가적 수준에서 지방산 섭취량을 추정할 수 있도록 국민건강영양조사에서 사용하는 식품목록에 수록된 5,144개의 식품에 대해 지방산 DB를 구축하고, 그 과정을 단계별로 정리하여 향후 개정에 활용할 수 있도록 하였다. 지방산 DB는 국내 국립기관에서 발행한 식품의 지방산 함량 분석 자료를 기본으로 하여, 국외의 권위 있는 기관에서 발간한 자료와 학술지에 보고된 함량 분석 자료를 수집한 후 자료의 질을 검토하고 대체하거나 계산하는 방법으로 구축되었다. 구축된 DB를 2011년 국민건강영양조사 자료에 적용하여 지방산 섭취량을 추정한 결과, 총 지방산 섭취량은 지방섭취량의 84% 수준으로 학술지에 보고되고 있는 섭취량 추정수준보다는 높은 수준이나 DB 구축과정에서 확인된 문제점들을 보완하여 자료의 질을 향상시키는 것이 필요할 것으로 사료된다. 본 연구는 관련 연구 분야와 국가 영양정책의 중요한 기본 자료를 확보하였다는데 의의가 있다.

• 한국식생활문화학회지
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• 제23권2호
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• pp.163-171
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• 2008

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

• 한국조리학회지
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• 제23권8호
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• pp.17-26
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• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• 농촌계획
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• 제24권4호
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• pp.89-97
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• 2018

This is a comparative study on the policy of Korea and Japan for improving upland farming mechanization. Purpose of the study is to set a policy direction of improving efficiency of farm management by using agricultural machinery. Research topic is the agricultural mechanization policy at the national level. The research attempts to classify mechanization policies into framework plan, R&D, rent and lease program, upland farm promotion policies. Major features of the comparative analysis are followed. First, there is a similarity between policies of Korea and Japan in terms of the aim of framework plan and other policies settings. However, Japanese policies focus more on the joint management of farming than Korean policies. Japanese policies take an entire system covering from farm to market into account. Second, Japanese policies have much attention to the agricultural organizations such as corporate, cooperatives that are eligible for using agricultural machinery. This is different from Korean policy. Thus, upland farming mechanization policy needs to set priority, and to have systemic approach. Also, upland farming mechanization policy has to be facilitated in accordance with producer organizations and their marketing strategies.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.25-36
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• 2016

Objectives: The purpose of this study was to investigate effects of nutrition education providing school lunch by personalized daily needed food exchange units using Food Exchange System for adolescent athletes. Methods: The subjects were 60 sports high school students (educated group, 30 vs. noneducated group 30). Nutrition education was provided for 4 weeks (40 min/lesson/week). In addition, personalized school lunch was served for 4 weeks, nutrition education period. The personalized lunch were provided Food Exchange Units according to personalized daily needed energy. The lessons were '5 Major nutrients, functions and foods', 'My daily needed energy and food exchange units by Food Exchange System', 'My meal plan by food exchange units according to my daily needed energy' and 'Smart choice of healthy snacks and eating outs'. After nutrition education, we examined the differences in anthropometric characteristics, nutrition knowledge, dietary attitude and dietary intake between the educated and the non-educated group. Results: We observed improvements in lean body mass in the educated group. With regard to nutrition knowledge, there were improvements in 'Functions of vitamins', 'Functions of minerals', 'Foods of fat', 'Foods of vitamin', and 'Foods of mineral' in the educated group. In relation to dietary attitude, there were improvements in 'Taking a meal with family and friend', 'Taking a meal at ease', 'Taking a meal with kimchi and vegetables', 'Taking a meal with three kinds of side dishes', 'Priority of choosing snacks' and 'Type of snacks' in the educated group. With regard to dietary intakes according to Dietary Reference Intakes for Koreans, there were improvements in intakes levels of fiber, vitamin A, vitamin C, folate, calcium, iron and zinc. The index of nutrition quality, as indicated by nutrition adequacy ratio also improved in the educated group. Conclusions: These results showed that a nutrition education program providing education lessons and personalized school lunch by food exchange units according to daily needed energy showed positive changes in nutrition knowledge, dietary attitude and dietary intake of adolescent athletes. Nutrition education program providing personalized school lunch by Food Exchange Units may improve dietary behaviors and dietary intakes of adolescents.