The main purposes of this study are to know the contents and forms of impressions that the general public, and the consumerists and environmentalists have of irradiated food, and to know what information of irradiated food influences their impressions. Other purposes are to know what sources those impressions derive from, to know which media they have recently been exposed to and paid attention to irradiated food through, to know which sources they trust of information regarding irradiated food most greatly, and finally to suggest policies and strategies of communication in order to shed positive impressions of irradiated food on people. This study was conducted through the person-to-person interview survey toward 1,200 adults, and 150 consumerists and environmentalists in 1999. Adults are sampled nationally in South Korea. Only 8.7% of the general public have heard of irradiated food. Impressions of irradiated food that the general public mentioned most frequently are: harmful, insecure, negative, etc. The consumerists and environmentalists were found to have the most inaccurate knowledge of irradiated food. Television and newspaper were the major sources of impressions of, exposure to and focus of attention on irradiated food. Based on these results, we seem to devise methods to enhance impression of irradiated food by disseminating information of advantages and benefits that irradiation provides food with and to promote the fact that irradiation on food is totally irrelevant to being radioactive, danger of a nuclear power plant, genetically modifying food, etc.
Since 1982, female agricultural workers are populous than male in Korea. Previous study was suggested that female workers are more sensitive to the agricultural medicine poisoning than male. This study was conducted with the aim of evaluating the impact on plasma components and nutrient intakes in female agricultural workers by the use of pesticides. Data were obtained from 44 females residing in Wonjoo, Kangwon-do area. Analysis for the general characteristics, nutrient intakes, and plasma components of the subjects were performed by physical examination, 24-hour recall method and venous blood sampling. They were divided into 3 groups according to the degree of the pesticide use: 8 in none(Non-expose group), 14 in low(〈4/yr)(Low-expose group), and 22 in high(≥4/yr)(High-expose group). The results are summarized as follows. Serum glucose, SGOT, SGPT, triglyceride, HDL-cholesterol did not correlated with pesticide use and were not different among the groups. But serum total cholesterol was higher in pesticide use group. With increasing the number of pesticide use times, leukocyte count was tended to increased. Eighty two percent of the subjects were hemoglobin less than or equal to 12g/dl. Hematocrit, MCV, MCH, MCHC, serum Fe, Serum ferritin belonged to normal range and did not correlated with pesticide use. Intake of energy, Fe, vitamin B2 were lower than RDA. Fe, K, and vitamin A intake were higher in don't use group than the other groups. There are not many differences according to using the pesticide in anthropometric measurements, nutrient intakes, and blood components, except for serum total cholesterol level and some nutrients intake. But these results suggest the need the systemic researches about the effects the pesticide using on nutritional status in Korean agricultural workers.
The rating instrument to evaluate the quality of nutrition information websites was developed and ten websites which were maintained by nutrition expert(s) and frequently linked to other related sites were evaluated. The rating instrument with 15 questions on credibility, content, purpose, and design was developed. Eleven college students majoring in Food and Nutrition rated each question as 'Yes', 'No', 'Cannot tell' while visiting each site. The questions rated most often as 'Yes' were 'Is it capable for a user to interact with a responsible person for the site?', 'Is the information provided by nutrition expert?', 'Does the information fit in with dietary guideline?' in the order. The questions rated most often as 'No' were 'Is the source of the information indicated?', 'Is the purpose of the site stated?', and 'Is an internal search engine working?', indicating these categories need betterment. The questions rated most often as 'Cannot tell' were 'Is the information current?', 'Is the information provider credible?', indicating that these may be difficult questions for college students to evaluate. Individuals or institutions who are providing nutrition information on the internet now or plan to provide later are expected to consider the problems pointed out in this study, and offer highly qualified information to the users in an effective way. Various rating instruments to evaluate the quality of nutrition information websites can be developed based on a variety of criteria. It is, however, to be desired that a standardized rating instrument would be developed by a leading group of nutrition experts, and the results of site review with the instrument be open to the public in order to improve the quality of Korean nutrition information on the internet.
Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at 1℃ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at 4℃. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.
The purposes of this study were to assess dietary intake obtained by easy method and to compare dietary behavior of house wife and female college students in Yanbian. The subjects consisted of 276 house wives and 228 female college students. Mean daily energy intake of house wives was 1926.0kcal and that of female college students was 1949.0kcal. Calcium intake as NAR(Nutrient adequacy ratio) was lowest in house wife and female college student. Iron intake was also low in subjects and lower in female college student than in house wife. Meal frequency per day was regular in subjects. Skipping meal time in subjects was breakfast and snaking time was late evening generally. Frequency of eating out was rare in most subjects and 60.6% of subjects preferred chinese food in eating out, while house wives preferred Korean food than female college student in eating out. The vegetables were preferred than meat or fish and used by fried in sauces. Hot and sour tastes were more like than greasy taste in subjects. Nutrient intake levels and dietary behaviors of house wife were to be like as those of female college students in general. BMI(Body mass index) was lower in female collage students than house wives, similarly in Korean. According to these results, house wives and female college students in Yanbian had similar dietary patterns. Calcium intake was tend to be low and dietary pattern was regular, dietary qualifies of subjects were adequate. Nutrient intake and dietary pattern in Yanbian were to be like as in Korean, and the Korean-Chinese in Yanbian maintained traditional dietary pattern.
This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.
This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.
본 연구는 상품화된 육수 재료의 이용 현황 및 소비자 의견을 조사하기 위하여 수행되었고 이를 위해 서울에 거주하는 500명의 주부를 대상으로 설문조사를 실시하였다. 그 결과, 사용하는 제품의 종류는 분말형이 가장 많았고 시간 절약과 편리함이 상품화된 육수재료를 사용하는 가장 주된 이유였다. 또한 육수 재료를 사용하는 방법으로는 육류로 만든 육수에 섞어서 사용하는 방법이 가장 많이 쓰이고 있었다. 상품화된 육수 재료의 기호도에 대해서는 응답자의 81%가 상품화된 육수에 대해 '좋아하지 않는다'라고 하였다. 좋아하지 않는 가장 큰 이유는 '첨가제에 대한 염려와 인공조미료 때문'이었다. 연령이 높고 결혼지속년수가 길수록 상품화된 육수 재료를 좋아하지 않는 비율은 높아졌다. 상품화된 육수가 품질만 보장된다면 응답자의 75%는 사용할 의사가 있는 것으로 나타났으나 나머지는 아무리 좋은 품질이라 해도 육수는 직접 제조하겠다고 응답하였다. 60대 이상의 응답자들만은 상품화된 육수를 사용하지 않겠다는 비율이 더 높아 60대 이상의 고령층은 상품화된 육수 제품에 대해 가장 거부감이 큰 연령대인 것으로 판단된다. 본 연구 결과, 상품화된 육수의 수요는 크나 시판되는 제품들에 대한 만족도는 낮은 것으로 나타났으므로 소비자 요구를 반영한 육수 제품에 대한 연구가 시급한 것으로 생각된다.