This research was conducted to examine the usability of Cirsium setidens(CS), Aster glehni;(AG), Kalopanax pictus(KP), Anthriscus sylvestris(AS) as functional food in aspects of their functional components and nitrite scavenging ability. Analysis of proximate composition showed that CS contains more crude protein, crude lipid and crude fiber than the other samples. AG showed higher contents in phosphorus, and AS showed higher contents in magnesium, calcium, sodium, potassium, copper, and CS showed higher contents. Total phenol contents was highest in AS as 0.245% and lowest in CS as 0.194%. Regarding nitrite scavenging activity of aqueous fraction, AS appeared strongest as 64.93% at pH 1.2. Regarding nitrite scavenging activity of methanol extracts, KP was appeared strongest as 66.73% at pH 1.2.

This study aims at developing for food education textbook and teaching aids of elementary school students and teaching guide book (of food exerts) for eco-friendly food education together with green growth to standardize food education and to make the best the effect of food education. Especially we will develope active food education program to which elementary school students study through developing various education textbook and teaching aids. Major contents of food education textbook in this study are classified as two subjects. First included the understanding of eco-friendly agricultural products, to distinguish the indication of eco-friendly agricultural products, merits of school feeding made by eco-friendly agricultural products. Second is about children loving earth to understand food mileage. Its contents are as follows ; the definition of food mileage, the movement of food mileage to report environment, origin mark of agricultural products, our mental attitude for our favorite agricultural products, the eco-friendly agricultural products of Gyeonggi Province

School breakfast program in the U.S. has been started long time ago, since 1966. At present, participation in the School Breakfast Program in the U.S.A. grew to include approximately 85 percent of schools. The School Breakfast Program is a federally assisted program that provides cash assistance from government or states, according to family’s monthly income. Instead of receiving reimbursement (cash refund), in return, schools must serve breakfast that meet Dietary Guidelines for Americans. A persisting problem in the U.S. is the low participation rate of low income families. There are many reasons for this phenomenon and one of such reason is that participation is greatly affected by the type of school breakfast program offered. In this study, the school breakfast program in the U.S was reviewed and the contents of this study are followed below;1. History of US school breakfast program and current situation 2. SBP as a federally assisted meal program.3. Importance of school breakfast program 4. School breakfast menu planning 5. School breakfast service models

This study, 255 people, Gyeonggi-Y Elementary School (Grade 2 to Grade 3) and Power Point educational media activities, made a rice cake, and then through surveys conducted by education, training effect of dietary was analyzed.The name of rice cake(99.1%) and rice cake flour with about 82 percent know.Gratitude to farmers, students have been answered by 91.3% after the dietary change was education. Teaching Satisfaction 'Yes' was answered more than 91.0%. Diet, the importance of education and appreciation for farmers was a positive correlation. Satisfaction with teaching and also showed a positive correlation is very high. Also grateful to farmers and satisfaction with teaching showed a positive correlation with satisfaction. Making rice cake with exercise diet showed that the effect of education is very high. Therefore conducted a systematic practice cooking to suit the students' level of food education will be done efficiently.

This study was performed to investigate health-related behaviors and dietary attitudes among workers, using questionnaires with 338 workers in October 2005 who were employed by 5 industrial companies at the Gumi industrial complex. The result is summarized as follows. The subjects' interest in health was shown to be slightly higher than usual. An increase in their interest was observed with advancing age (p<0.05) and the level of interest was higher in females than males(p<0.05). Regarding a understanding of their health status, 57.4% of the total subjects considered their health status to be poor although there was no any known disease, while only 29.6% considered to be good. The subjects' dietary attitudes showed that the average of the each items was 2.88±0.82, and the average of the total items was 58.7±0.00. The average of their diet satisfaction was shown to be 2.88±0.82, and There was a significant difference in their diet satisfaction between residential building types(p<0.01) and work types(p<0.01). 66.8% of the total subjects answered that the main purpose of their meals was to fill an empty stomach. Their health-related behaviors, dietary attitudes and diet satisfaction showed that daily exercise, suitable diet and intake of health supplements were closely correlated with their dietary attitudes. It was also shown that there were the close correlations between the suitable diet and their dietary attitudes and diet satisfaction, between their refraining from drinking coffee and sufficient rest, between their refraining from drinking alcohol and sufficient rest, and between their feeling comfortable and drinking water as much as possible, respectively.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

Historically the rise of contagious diseases and epidemics has been mainly caused by lack of food safety knowledge and negligence in personal hygiene. Food poisoning is an example that have been caused by lack of proper knowledge in food safety and personal hygiene. In order to prove this hypothesis, our team distributed a total of 225 survey sheets to middle school students. Survey questions mainly focused on the students' food safety knowledge, personal hygiene and regular dietary habits. We used 12 items to determine the stages of change in teenagers and divided into 3 stages of change: precontemplation stage (poor problem recognition), contemplation and preparation stage (some problem recognition), and action stage. Out of the 225 students surveyed, 105(47.1%) were male and 118 (52.9%) were female; 44.0% were in 7th grade, 33.0% in 8th grade, and 24.0% in 9th grade. In stages of change model, 3.8% were classified in pre-contemplation stage, 31.1% in preparation stage, and 65.1% in action stage. The awareness of the significance of food safety has a strong positive correlation with the stages of change food safety behavior (P<0.001), which suggesting our questionnaires regarding stages of change and food safety behavior were quite credential. Stages of change were also correlated with the consumption of unsanitary foods (P<0.01) and with the frequent hand washing (P<0.05). The stages of change showed a positive correlation with the food safety knowledge level (P<0.05). The four questions (out of 10) with the least percentage of correct answers were questions about the meaning of Norovirus (23.6%), the meaning of expiration date (43.6%), the meaning of food poisoning (36.4%), and proper food-handling (36.0%).

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.