• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.487-498
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• 2010

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi", followed by "galbigui", "guksu", and "bibimbap".

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.684-691
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• 2008

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.83-95
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• 2017

This study examined the socioeconomic factors that affect self-rated health (SRH) in healthy adults, and the relationship of SRH to health-related habits, serum biochemical indices, and nutritional intakes. Subjects consisted of 1,154 healthy adults without any known disease, aged 19 to 65 years (average age of 36.7), whose information was obtained from the 2013 Korean National Health and Nutritional Examination Survey data. Of these subjects, 73 rated themselves as 'very healthy,' 460 indicated that they were 'healthy,' 568 self-identified as 'ordinary', and 53 put themselves in the 'unhealthy' category. The proportion of subjects who chose 'unhealthy' was significantly increased with higher frequencies of disruptions in their daily lives (p<0.05), regret after drinking (p<0.05), smoking (p<0.001), and higher levels of stress (p<0.001). On the other hand, the proportion of subjects reported as 'very healthy' was significantly higher with regular intense (p<0.001) or moderate physical activities (p<0.05), regular walking (p<0.05), a perception of being 'normal' in their body image (p<0.01), a decrease of body weight more than 3 kg in the past year (p<0.05), and without risk factors for metabolic syndrome (p<0.05). Serum triglyceride level was lower, and 25-(OH) vitamin D content was significantly higher, in the 'very healthy' group as compared to the 'unhealthy' group (p<0.05). Dietary fiber and vitamin C intakes were significantly higher in the 'very healthy' group than 'unhealthy' group (p<0.05). The overall results suggest that a healthy lifestyle, including regular exercise, non-smoking, good stress management, and higher intakes of fiber and vitamin C, may be potential factors that affect one's positive perception of health.

• Korean Journal of Community Nutrition
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• v.27 no.2
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• pp.132-145
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• 2022

Objectives: This study examined trends in the health status and dietary behavior changes by region using the raw data from the 2008 ~ 2019 Community Health Survey. Methods: This study analyzed the data of 2,738,572 people among the raw data of the Community Health Survey from 2008 to 2019. The regional differences in health status and dietary behavior were examined by classifying the regions into capital and non-capital regions, and the non-capital regions were classified into metropolitan cities and provinces. A chi-square test was conducted on the body mass index (BMI), diagnosis of diabetes and hypertension, frequency of eating breakfast, salty taste in usual diet, recognition of nutrition labeling, reading of nutrition labeling, and utilization of nutrition labeling. Results: In determining obesity using the BMI, the normal weight by year decreased, and the obesity rate by year was 34.6% in 2019, which increased by 13% compared to 2008. In addition, the diabetes diagnosis rate and hypertension diagnosis rate continued to increase with the year. Both diabetes and hypertension diagnosis rates were higher in the non-capital regions than in the capital region. Eating breakfast five to seven times per week was most common and showed a significant decreasing trend by year (P < 0.001). The percentage of respondents who said they eat slightly bland foods increased from 19.5% in 2008 to 19.9% in 2010 and then to 22.1% in 2013. The percentage then decreased to 19.9% in 2019, but showed an overall increasing trend (P < 0.001). According to the region, the capital region had a higher percentage than the non-capital region. The nutrition labeling's recognition rate and utilization rate increased yearly, whereas the reading rate decreased. Conclusions: The study results presented the primary data necessary to develop nutrition education programs and establish strategies for local nutrition management projects to improve disease prevention and dietary problems.

• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.49-64
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• 2023

Osteoporosis is a major health problem confronting middle-aged women today. Enhancing calcium intake in early adulthood can increase the rate of calcium gain in bone. In this study, we investigated the association of bone health-related nutritional knowledge levels with calcium-related dietary behavior and nutrition education among women. Data were collected using questionnaires from 347 women aged 20~30 residing in Gyeonggi-do. Subjects were categorized into two groups according to their bone health-related nutritional knowledge (high or low-knowledge group). Knowledge related to bone health and calcium, and dietary habits was assessed, and the preference for and intake frequency of calcium-rich food were collected and analyzed using food frequency questionnaires. The high-knowledge group showed a significantly higher rate of nutritional education experience (33.9%) when compared with the low-knowledge group (18.9%). Not only were the perceptions regarding milk and dairy products more positive in the high-knowledge group (P<0.05), but the intake frequency of calcium-rich foods, such as tofu, soybean, and anchovies, was also higher in this group compared to the low-knowledge group (P<0.05). Overall, the preference for all calcium-rich foods was positively correlated to their intake frequency (P<0.05). Nutrition education experience and the recognition of the need for such education were positively correlated with the bone health-related nutrition knowledge score (P<0.05). In conclusion, bone health-related nutritional knowledge can affect calcium-related dietary behavior and increase the intake of calcium-rich food of 20~30-year-old women and this can contribute to the prevention of osteoporosis. To improve bone health-related nutritional knowledge among young women, it may be important to provide nutrition education.

• International Journal of Oral Biology
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• v.34 no.3
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• pp.123-129
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• 2009

Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and $\beta$-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.

• Journal of Society of Preventive Korean Medicine
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• v.20 no.1
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• pp.1-10
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• 2016

Objectives : The purposes of this study were to investigate the recognition of Mibyeong, symptom, management plan and correlation between quality of life and health condition, and to suggest a plan for managing Mibyeong status. Methods : Participants were recruited based on the same sampling methods used on the previous study performed in 2013 based on area, gender and age. Questionnaires were collected by Gallup Korea professional surveyor through face-to-face interviews. The questionnaires contain questions about the recognition of Mibyeong, symptom, management plan and the quality of life in accordance with the relevant health conditions. Descriptive statistics were used for data analysis and the results were expressed as percentage ratios (%). Results : 1,100 of people were acquired in 2015. The responses for "First time to hear of Mibyeong" have shown that the percentage were reduced from 80% to 67% compared with 2013 data. The ratio of Mibyeong's symptoms in 2015 were similar to 2013. we suggested some ways to deal with the Mibyeong status including behavior adjustment (non smoking, non alcohol, control sleep pattern), herbal tea, health functional food, exercise, preventive health care (qi-gong, yoga), meditation, home health care medical device (hot-pack, seat device for fumigation, massager), and medical service (hospital, medical clinic oriental medical clinic). Almost people showed that positive opinion with them. There were significant correlation between quality of life with the health status rather than Mibyeong or disease group. Conclusions : This study was performed through scientific questionnaires collected in 2013 and 2015 to investigate people's understanding of Mibyeong as a present condition in Korean public. Some questions had significantly different responds between both years while others showed similar trends for both years. These results suggest that the concept of Mibyeong in oriental medicine could provide a management mechanisms that help people to manage the Mibyeong status.

• Korean Journal of Community Nutrition
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• v.4 no.1
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• pp.83-94
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• 1999

This study was carried out to investigate the general characteristics of public health nutritionists, the current status of nutrition services operation, the recognition about nutrition services of public health center related man power, the job satisfaction and self-assessment and the need for a retraining course of public health nutritionists. The subjects were 58 public health nutritionists who responded to the questionnaire distributed at the annual retraining program in 1998. The results of this study are summarized as follows. 1) 46.5% of the nutritionists were 26-30 years old, 62.1% were 4 year university graduates 74.1% were food and nutrition majors and 51.7% were daily workers. 2) Among the public health center-related manpower, the recognition about nutrition services was the highest for the manager of family health section, followed by the head of public health centers, and then the general nurse in public health centers. 3) The ranking of the reasons for job satisfaction of the public health nutritionists was, relationship with colleagues(3.84), inhabitants response after nutrition counselling(3.53), specialized value realization/conviction about duty(3.35), contents of the work(3.10), value achievement(3.08), self achievement/development(3.00), self discretion(2.92), participation in policy decisions(2.90), work load(2.75), chance of retraining and acquisition of new information(2.73), working environment(2.69), supervisio $n^port by superiors(2.67), salary(2.38), supply of necessary education material, technique(2.37), and budget security(2.22). 4) The satisfaction of the inhabitant's responses after nutrition counseling was the highest among the 4 year university graduates(p<0.05), the satisfaction of the specialized value realization/conviction about duty was the highest among the nutritionists 26-30 years old(p<0.05). Food and nutrition majors(p<0.05) and those having worked less than 3-5years at public health centers also showed much satisfaction(p<0.05). Satisfaction with the salary was the lowest among the food and nutrition majors(p<0.01) and daily workers(p<0.001). The satisfaction with the participation in policy decisions was the lowest among the daily workers(p<0.01). 5) The ranking for the level of self-assessment were, nutrition and dietetic practice(2.92), communication(2.80), management(2.77), public health science and practice(2.66)(p<0.01). The general characteristics such as the level of education, major, employment condition, current public health center's tenure, and charge experience of the nutrition guidance work were not significantly related to self-assessment except the management part(p<0.05). The higher the satisfaction of specialized value realization/conviction about the duty, the better the total score on the self-assessment(p<0.05)..

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.329-343
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• 2004

We conducted to investigate citizen's attitude to the treatment of food waste in Yongin city. The respondent of $41.81\%$ throws the food waste eliminate from home and store less than 1l in Yongin. When they dump the food waste, they speak out the inconvenience of damaged envelope by animals in case of home and store. This caused troubles for reason of sanitary. So a local autonomous entity must carefully consider of expand use specially designed container as like apartment house. They give an answer that the collecting time of food waste is suitable form dawn till morning. This answer shows the satisfaction of the period time to collect the food waste. They prefer to be appointed the exclusive place to collect food waste. The service interval of collect is suitable 1 time a day. They want to increase the number of washing of the collecting container. This is good method for sanitary condition, but the care of the period time to collect the food waste is more efficient than the care of the number of washing the collecting container. The care of the period time minimizes to incur the enmity of the people and to pollute in environment. The major of respondent handled the food waste after keeping the basket or a kit. This fact shows to us almost citizen doesn't feel the seriousness to remove the moisture of the food waste. Recently, many solutions which can be disposal efficiently are getting magnified and improved owing to increase utilities channel to loss in quantities and dry the food waste. We expect the reduction of food waste is solved getting easily step by step. The results of the awareness about the facility of food waste show citizen prefer recycling facility to the other facilities. If recycle facility and incineration facility are constructed, they were worried about bed smell. When some facility of the food waste is constructed, they have to maintain and to handle not to incur the enmity of the people. The spread rate of specially designed container already increased, the citizen set a high value on the use of specially designed container more than amount-rate vinyl envelope that people have used for several years. In the cost treatment about food waste, the major respondent answered the use cost of specially designed container is suitable price. So we can know the use charge is proper level. The majority of citizen more prefer autonomous plan which voluntary atmosphere creation and public information by mass media than levy system and rising treatment cost which forced plan. The citizens have pretty positive thinking of incineration, so the government needs more efforts for a public notice, which includes the incineration is no more than abandoned thing. Each of local self government has to sort the food waste and make kind of resource system related to collecting and carrying, constructing a suitable facility, proper disposal of the food waste and producing harmless in our surrounding in order to solve the invisible problems. To do above mentioned things, we have to analyze referred several problems till now. Also, to minimize the side effect, the government will have to improve through enforce the system.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.971-977
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• 2016

Development of elderly foods that improve health among the older population is needed. The purpose of this study was to investigate the preference of specific foods for development as elderly foods. A one-to-one survey method was used for data collection from 150 elderly people attending senior welfare centers. The results of the study showed that the preferred cooking materials were vegetables, meats and fishes; and preferred cooking method was soup and stew rather than deep-frying. The elderly preferred meats and seafood but they did not eat them frequently. The results of investigating the preference of specific foods including meats, Kimchi, nuts and rice cakes indicated that old people liked broiled meats, Chinese cabbage Kimchi, walnuts and nonglutinous rice cakes the most, and they did not feel comfortable with chewing the foods. Most respondents were not familiar with the elderly foods. Moreover, the most important factors affecting their choice of elderly foods were hygiene, nutrition and flavor.