• Nutrition Research and Practice
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• v.17 no.4
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• pp.747-761
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• 2023

BACKGROUND/OBJECTIVES: In Korea, studies of diet in elementary school children are hindered by the need for a comprehensive dietary assessment tool. Thus, the aim of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for Korean elementary school children. SUBJECTS/METHODS: The 24-h recall data for 1,624 subjects aged 6-11 yrs from the seventh Korea National Health and Nutrition Examination Survey were used to extract the items included in the questionnaire. The FFQ items were developed by selecting major dishes based on the results of nutritional contribution and between-person variability for energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C). We selected the major dishes with over 90% of the total contribution to each nutrient and with over 90% of the accumulated R² for each nutrient. Among the 452 dishes, we selected 248 dishes contributing more than 1% of the total consumption. RESULTS: Finally, the FFQ included 107 items combined from 248 dishes based on nutrient profile and recipe. The FFQ items accounted for an average of 88.6% of the energy, 14 nutrient intakes, and 91.4% of the between-person variability. Quantities of dietary intake were assessed by 9 categories of frequency and 3 categories of portion size. Percentages of coverage for energy, protein, fat, carbohydrate, and calcium were 90.2%, 87.8%, 89.9%, 90.8%, and 88.7%, respectively. CONCLUSIONS: We developed a dish-based, semi-quantitative FFQ comprising 107 items for Korean elementary school children aged 6 to 11. Further studies are needed to evaluate the reproducibility and validity of this FFQ for elementary school children.

• Journal of Mushroom
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• v.17 no.4
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• pp.255-260
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• 2019

The purpose of this study was to identify sector-wise issues that need to be improved for the overall development of the mushroom industry and to prioritize these tasks based on an analysis of the current state of this industry in Korea. To this end, we classified the domestic mushroom industry into four sectors: production, processing, marketing, and export and distribution, and identified major tasks for the improvement of each of these sectors. A total of eleven issues that could be improved were selected, including three each in the production, marketing, and export and distribution sectors, and two in the processing sector. An analytical hierarchy process (AHP) was utilized to identify the issues in each sector that would need to be handled on a priority basis. A questionnaire-based survey was also conducted to gain relevant insights and suggestions from 32 experts in this industry. The present study is significant because it highlights sector-wise priority areas that could be supported by policies and legal measures for the overall development of the mushroom industry.

• Journal of Distribution Science
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• v.13 no.12
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• pp.33-40
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• 2015

Purpose - Given an increase in the consumption of plums, prices have fluctuated in an unstable manner, making it difficult for farmhouses to sell the product. This study intends to provide information on the cultivation and sale of plums to consumers, thus enabling producers to utilize relevant information to analyze the types of plums that are preferred and consumed by users. Research design, data, and methodology - In this study, a survey was conducted on plum consumption by a consumer panel established and operated by the Rural Development Administration in December 2009. The objective was to identify the purchasing awareness of plums and to analyze panel data from 2010 to 2013 using a linear regression model, a Tobit model, and a panel regression model to derive the purchase characteristics. Results - The outcome of the survey on plums is as follows. Plums are purchased because they are good for the health (90.6%), which means that most customers purchase plums for their health benefits. When plums are in season, the purchase rate is 94.8%, indicating that most plums are purchased when they are in season and that selling plums when they are out of season is difficult. Therefore, we sell most plums in the correct season, and the rest of the plums need to be processed and then sent to markets. The strongest reason for not purchasing plums is that they are difficult to process for consumption (63.1%), followed by the reason that the fruit is unfamiliar (15.5%). Regarding solutions for increasing the consumption of plums, the answers were as follows: distribute a recipe for plums (36.9%), advertise its effect through TV or the press (31.1%), and develop various processed products (15.6%). When customers decide to pick out plums, the major considerations were freshness (4.43), safe to eat (4.16), price (3.96), size (3.87), brand (3.28), and discount event (2.62). Freshness is important for decision making and safe to eat was more important than price because plums are washed and processed into plum jam. According to the results of the linear regression model, a higher family income results in a higher purchasing amount. However, the amount of plums purchased by a person was reduced if his or her income increased. Compared with individuals who used other purchasing agents on weekdays, those who used the traditional market turned out to purchase a higher amount of plums on the weekdays. Conclusions - Considering that numerous people purchase plums for their health benefits, promoting the consumption of plums is anticipated as being successful if they can be produced safely for consumption and for inclusion in recipes and various processed foods, and to promote eco-friendly agricultural practices.

• Korean Parent-Child Health Journal
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• v.4 no.2
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• pp.56-72
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• 2002

Web sites on the internet are getting major resources to gain information related to child care. Though the numerous web sites deliver child care information, they have never been evaluated with criteria before. The purpose of this study is to identify existence and organization of child care portal sites and to analysis their contents, therefore to suggest guidelines for parents. The survey was conducted from Sep. 1. to Oct. 30., 2001. by means of Lycos Korea and Daum search engine and finally 45 portal sites related to child care were selected eliminating the commercial and personal homepages. The results were as follows: 1. Most of the sites(95.6%) were operated by corporations without registration(82.2%). Consultants were mostly professional (71.1%). 2. The contents were analyzed 4 categories including 19 themes. 3. Diet & Nutrition category include weaning food, breast feeding, bottle feeding and snack. The recipe and type of weaning food on months were topped(64.44%). 4. Infant Care category include bathing, sleeping, clothes, skin care and cord care. bathing method and heat of bathing water were topped(44.44%). 5. Growth & Development category was consisted of developmental characteristics, dental growth, play & exercise and learning & guidance. Developmental stage and motor development were topped (62.22%). 6. Health maintenance & promotion category was consisted of emergency care, prevention of accidents, vaccination, common pediatric disease and parental role. Care of diarrhea, constipation and fever, and precautions for vaccination were topped(48.89%).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.520-527
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• 2011

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle($Laminaria$ $japonica$) that has a high preference. Sea tangle($Laminaria$ $japonica$) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The 'L' color decreased with added sea tangle, whereas the 'a' and 'b' values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.369-376
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• 1997

These researches were carried out for improvement of medium for mycelial growth of Hericium erinaceus isolate KU-1. It grew well at pH 4 and $25^{\circ}C$. Glucose and sucrose were favorable carbon sources for mycelial growth. As nitrogen sources, ammonium acetate and arginine enhanced mycelial growth. Optimum C/N ratio was 200. Based On the results, the following recipe is suggested for synthetic medium for the mycelial growth: glucose 18.02 g, arginine 2.613 g, ammonium acetate 2.313 g, $CaCl_2\;0.33\;g$, $KH_2PO_4\;8.5\;g$, $MgSO_4{\cdot}7H_2O\;2.0\;g$, $FeSO_4{\cdot}7H_2O\;0.02\;g$, $ZnSO_4{cdot}7H_2O\;0.02\;g$, $MnSO_4{\cdot}7H_2O\;0.02\;g$, water 1 liter. This medium was superior for the mycelial growth to other conventional media such as Yeast malt extract agar (YMA), Park medium, Potato dextrose agar (PDA), Malt extract agar, Czapek-dox agar, Macaya-lizano medium and Yeast extract agar. This new synthetic medium is designated as Ko medium.

• Journal of Korean Home Economics Education Association
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• v.21 no.2
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• pp.61-81
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• 2009

The purpose of this study was to develop Graphic Organizer as Advance Organizer. The 'Menu Planning and Food Selection' unit of second grade middle school Technology & Home Economics(revised curriculum of 2007) was selected as the study subject. The course of abstracting an essential education element got done $3^{rd}$ times. It abstracted the first essential education elements to analyze the presented sentence or a concept with the educational contents factor which is on the achievement standard of the area of dietary life from 5grade to 10grade in curriculum revised in 2007. The first 4 essential education elements selected were superiority and cultural value of Korean traditional meal, preparing a balanced diet for the family, food purchasing, and food selection based on the various information'. It abstracted second essential education elements that it concretized the first content factor on a unit of this study and solved overlapping when it was happened at the first contents factor and made connecting with between grade. The $3^{rd}$ essential education elements abstracted to classify the contents which abstracted essential education elements in second. And, it developed Graphic Organizer on a unit of 'Menu Planning and Food Selection' in eight-grade Technology & Home Economics based on the abstracted essential education elements. Graphic Organizer was developed in according to order of the way for making on a Concept Map of Heo In Sook(2000). Developed Graphic Organizer is all of 10 which are 'nutrition value on food of the season', 'harmony and combination of food', 'natural dressing and a garnish', 'the recipe', 'fermented food', 'a traditional instrument and a vessel', 'actor of food harm', 'present food', 'food quality certification' and 'selecting food with food information'.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.164-171
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• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.