• Journal of the Korean Applied Science and Technology
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• v.25 no.4
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• pp.539-555
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• 2008

It is well understood that developing new drugs is one of the highest value-added businesses in a country; however, the current governments' spending in pharmaceutical research and development(R&D) is minimal in Korea. This paper suggests that different governmental bodies should take in charge of different stages of the R&D process in order to maximize the use of limited government research funding. First, during the initial phase of the drug development, including clinical trials, the Ministry of Education, Science and Technology is the most appropriate governmental organization to support the research. For later procedures such as supporting the industries for exporting developed drugs, legislative approvals, and building infrastructure for future clinical trials should be supported by the Ministry of Knowledge and Economy and the Ministry of Health and Welfare along with the Korea Food and Drug Administration(KFDA). The KFDA, which is the main governmental agency approving newly developed drugs in the market, will need to take a crucial responsibility in the initial phase of the pharmaceutical R&D by guiding the industries with timely and proper information. As a first step, it is recommended to set up and operate a center for supporting new drugs, so that the industries can facilitate the development of marketable drugs which meet customers' needs. Later, in order to expedite the process of exporting and getting approvals of the newly developed drugs from foreign countries, it is necessary to develop new approval system, which includes introduction of the Good Manufacturing Practice (GMP), mandatory validation system, and education program for supporting expertise. Lastly, the KFDA needs to take an active role in developing Korean pharmaceutical industries by communicating with other foreign governments with regards to the globalization of the Korean pharmaceutical industries. For example, as a follow up after the Free Trade Agreement(FTA), active discussion on GLP of Mutual Recognition Agreement(MRA) with the United States of America, should be seriously considered.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.68-77
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• 2009

This study was researched to provide the accurate nutrition information and the menu. We questionnaired an recognition and necessity of the nutrition labeling to 684 customers in fast-food restaurants. After data cleaning, we used spss package 14.0 and analyzed about the nutrition contents and place that display the nutrition labeling. First, we finded out lower recognition of nutrition labeling in restaurants than processed food. Second, many people hoped that calory and fat in various nutritions were displayed each 100 g or 100 mL. Third, the place displaying the nutrition information was the menu board and the counter to identify easily. Fourth, we analyzed the recognition and necessity of the nutrition labeling in fast-food restaurants by t-test and ANOVA. So, we knew that the recognition and necessity of the nutrition labeling was higher woman than man. And the more they earn much money and learned, the more the nutrition labeling are needed. But house-wife recognized the nutrition labeling lower than others.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.405-415
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• 2005

This study was to investigate firstly a way of promoting health through increasing kimchi ingestion by means of analyzing the points to be improved on the state of taking kimchi, the traditional Korean food, the degree of kimchi likings and the problems of the kimchi on the market, and secondly the other way of having our favorite age-old kimchi quality improved as well as making kimchi inherited by means of collecting useful related materials via questionnaire survey intended for 316 housewives of $20{\sim}50$ years old who lived in Seoul. In the degree of preferences, 92% of them liked kimchi, being considered that higher the age, higher the nostalgia with perception of traditional food. On the problems to be improved of the kimchi on the market, the most answers, 48.73%, said that the hygiene was worrying, indicating that the most overriding problem to be improved in the kimchi on the market was all-out sanitary management. On the thinking of kimchi, the feeling of that the kimchi was the most Korean-like was predominant.

• Journal of Korean Home Economics Education Association
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• v.19 no.3
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• pp.119-131
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• 2007

This study was to investigate the recognition level of food safety from high school students(264 male, 276 female) in Chuncheon area using questionnaires. The results of the survey are summarized as follows : Regarding the general consciousness of the conditions of food safety, the proportion of the students who worry about it is higher, while 40.0% respond they are not concerned with it. The information pertinent to food safety was usually acquired from the mass media. As a fundamental reason responsible for the food safety accidents, they pointed out deficient sense of responsibility of the personnels who produce, distribute, and sell food products. As the most problematic materials threatening food safety, they pointed out heavy metals(24.8%), and subsequent responses were environmental hormones(24.4%), food additives(17.0%). The foods, for which they are most concerned about residual pesticides, were vegetables and fruits. High proportion of the students perceived that agricultural products are not safe from residual pesticides, and most of the students(92.4%) thought that residual pesticides are bad for their health. The examination on the food safety influenced by heavy metals reveals that 87.4% of the students thought the materials do influence food safety. As the food kind that is likely to be most polluted by heavy metals, they pointed out fishery products. The highest concern about processed food stuffs was the food additives. Most of the students thought that the containers of processed foods may be toxical. 25% of the students are more seriously considering food safety when they buy foods. High proportion of the students who responded they confirm safety-related matters at the time of food purchase thought much of food safety, while high proportion of those who didn't confirm those matters lay a great importance on the taste.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.453-465
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• 2014

This study surveyed 266 housewives residing in a Gyeonggi-provincial area for their dietary attitudes, dietary habits, nutrition knowledge, and application of nutrition information to daily life according to whether they use nutrition labeling. The survey on the dietary attitudes of the subjects showed that the points of "think that nutrition affects health", "quite interested in nutrition and health information", "like developing and trying new diverse recipes", and "persistently try new foods" were higher among those who check out nutrition labeling (Check group, n=112) than those who do not check out nutrition labeling (No check group, n=154). Reason for snacking, the Check group reported higher in the reasons of "for taking nutrients" but lower in the reasons of "do not eat enough meal" and "impulsively" than the No check group (p<0.01). Asked about why they check the nutrition labeling, the Check group answered "to compare products with each other" and "to purchase healthy food" whereas the No check group said "to decide whether the food is safe or not" and "to reduce body weight" (p<0.01). The Check group showed more recognition on the significance of the nutrition labeling and application to their actual daily lives than the No check group. Therefore, our results suggest that proper use of nutrition labeling is expected to improve dietary attitudes and dietary habits as well as enhance the application of nutrition information to actual daily life and promote health not only for the housewives but also for their family members as well.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.670-678
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• 2014

BACKGROUND/OBJECTIVES: Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS: Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS: Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS: As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.

• Journal of Society of Preventive Korean Medicine
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• v.16 no.3
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• pp.119-128
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• 2012

Objective : The aim of this study is to investigate the relationship between Yangsaeng and general health status. Methods : In this study, we used data from the combined 2008-2010 Korean National Health and Nutrition Examination Survey(KNHANES). Mental Yangsaeng was measured by stress recognition and depression. Food Yangsaeng was measured by breakfast skipping and mixed grain diet. Life style Yangsaeng was measured by sleeping time and working pattern. Exercise Yangsaeng was measured by walking and exercise. We defined general health status as EQ-5Dindex, EQ-5Dvas, frequency and day of lying in a sickbed in last one month and activity limitation. Results : Mental Yangsaeng, food Yangsaeng, life style Yangsaeng and exercise Yangsaeng have 8 factors. Most of factors significant correlation with EQ-5Dindex, EQ-5Dvas, frequency and day of lying in a sickbed in last one month and activity limitation. Conclusion : Yangsaeng and general health status have positive correlation.

• Korean Journal of Health Education and Promotion
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• v.23 no.4
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• pp.125-153
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• 2006

This study was intended to describe women's weight controlling by creating a hypothetic model on the weight adjustment behavior and by examining a cause and effect relationship, and to contribute to countermeasures for practicing their promotion of health and improving the quality of life through creating a predictable model. The subject of study was women who utilize the beauty shop located in Seoul, Busan and Daegu and the study period was 12 weeks from July 10 to September 30 in 2004. Gathered 1093 person's general specialty related with weight adjustment and analyzed covariance to prove the hypothesis using statistics compiled from authentic sources. Also proved coincidence of the hypothetical model. Exogenous variables of the hypothetical model are composed of recognition of her body shape, fatness level, age, stress, and self-respect. Endogenous variables are health- control mind, recognized health state, self-efficacy, intention, and behavior of weight adjustment. There were 5 measured variables for exogenous variable(x). There were 8 measured variable(y) for exogenous variable. And coincidence $x^2=297.38$, standard $x^2(x^2/df)=7.08$, GFI=0.962, AGFI=0.917, NFI=0.875, TLI=0.794, CFI=0.889, RMSEA=0.075. The result of hypothesis had an epoch-making record that 20 out of 27 hypothesis was proved positive way. Generally weight adjustment has been highly seen in housewives, the married and the old age. Health control mind seems to be high as fatness level, age, and self-respect are high and low stress. Recognized health state is high as age and self-respect are high and low stress. However, it is not much related with recognition of her body shape and fatness level. If age, self-respect, health control mind, recognized health state and self-efficacy are high intention of behavior is also high, but intention of behavior has no relation with recognition of her body shape, fatness level and stress. If fatness level, age, self-respect, health control mind, recognized health state and self-efficacy and intention of behavior are high, execution of weight adjustment will be high. However, recognized health state and stress has no influence for weight adjustment. To increase the coincidence of hypothesis and take a simple model I modified a model and then I got the coincidence $x^2=215.62$, standard $x^2(x^2/df)=6.34$, GFI=0.970, AGFI=0.931, NFI=0.902, TLI=0.901, CFI=0.915, RMSEA=0.070. This result is a bit better than original hypothetical model's so that this model might be more suitable. In this modification model, the factors of weight adjustment seems to be high according to this order self-efficacy, recognized health state, age, intention, health control mind, self-respect, fatness level and stress. With this result I suggest ; 1. Enforcement of IR that everybody can be controlled weight adjustment herself and continuous education, which is related with regular habit (food, exercise, restriction of a favorite food and behavior training etc.) is also needed. 2. Because self-efficacy is influenced to execution of weight adjustment specific program which can increase self-efficacy should have to develop and we need to utilize it to take care of herself. 3. To protect fatness and be active weight adjustment the peculiar program including the concept of self-respect, recognized health state, health control mind and intention must be developed and not only women but also all of people should be educated. 4. This hypothetical model is forecasting women's weight adjustment behavior and can be utilized for fundamental data to increase those people's health.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.714-723
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• 2007

Especially, the teenage period, an important lifetime to develop both physically and mentally, needs to be helpful to promote the growth of the body and to keep a well-balanced mind through a balanced and nourishing diet. It is well known that the western style fast food is the most liked meal by teenagers. Wrong recognition about fast food and its frequent intake by adolescents can lead to unbalanced diet and food behaviors which may also connect with a poor impact on their personalities as well as their physical health. In this study, therefore, relationships between fast food intake frequency and food behavior, sociability, and personality, such as anger expression, were surveyed from 1,295 adolescents (666 in Seoul, 316 in Changwon, and 313 in rural communities), and then analyzed using SPSS program. The results are shown as follows. The fast food preference score and the fast food intake frequency score showed no differences between male students (22.9/30, 14.4/30 respectively) and female students (23.0/30, 14.0/30 respectively). But, the fast food preference score correlated positively with the intake frequency score (r=0.304) significantly (p<0.001). The more frequently eating of fast food group showed significantly lower scores (r=-0.233, p<0.001) in food behaviors. The frequency of fast food intake had no relationships with sociability, but it had a significantly effect on anger expression (r=0.213, p<0.001) and control (r=-0.l47, p<0.001). From these results, we could see the necessity of various nutrition education programs to build proper eating-out habits and also more studies are needed to find the relationships between fast food intake and growth and personality.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.127-142
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• 2005

The purpose of this study was to investigate the consciousness of dietitians who provide the basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The rate of recognition and awareness of traditional Korean food as the pursuit of learning about socio-demographic was generally high, and was remarkable in the elderly dietitians who have worked for a long term. The way how they learned about traditional Korean food was through media, school education, books, and home education, in order. Also, the dietitians who are relatively older or have worked for a long term have pride in traditional food because it suited their taste and was our traditional food. However, it was difficult to provide the food to school food service because the cooking process is complex, and students don's prefer it. Accordingly, improvements of recipe with use of traditional Korean food in school food service are urgently required. The dietitians in Gwangju City in Jeonnam province felt the need to make a standard traditional Korean food recipe, and the demand was especially the strongest among dietitians who have worked from 6 to 10 years. They suggested that the standard recipe should be made by the Korean Dietetic Association, dietitians working at school, Ministry of Education & Human Resource Development, professors majoring in Food & Nutrition, and Ministry of Health & Welfare in order.