In today's affluent food environment, investigating factors that facilitate resistance in the face of barriers to health goals may be vital for achieving successful promotion and regulation of health. This study was implemented to investigate the effect of self-compassion on the evaluation and choice of healthy vs. unhealthy food. In Study 1, participants (N = 101) primed with self-compassion evaluated unhealthy food more negatively than those primed with self-esteem. As predicted, however, there was no difference in attitude toward healthy food between the two priming conditions. In Study 2, participants (N = 54) were asked to choose between healthy and unhealthy food and then their self-compassion was measured. Results show that participants with high self-compassion chose healthy food more often than unhealthy food, while those with low self-compassion chose unhealthy food more than healthy food. The implications of the findings are discussed in terms of health campaign strategies and further research into the relation between self-compassion and health behaviors.

본 연구는 푸드표현활동 프로그램이 노인의 주관적 기억력, 우울, 자기표현에 미치는 효과를 파악하기 위한 단일집단 사전사후 원시실험연구이다. 연구방법은 S시에 위치한 2곳의 경로당 이용 노인 대상자 36명이 참여하였으며, 2020년 1월 8일부터 2월 17일까지 총 6회기 프로그램을 시행하였다. 프로그램 전후에 주관적 기억감퇴, 우울, 자기표현의 변화를 설문지로 조사하였다. 중재 프로그램은 신체적 이완활동, 인지활동 및 다양한 ‘푸드’를 이용하여 손의 움직임과 자기표현을 할 수 있게 구성하였다. 연구결과, 푸드표현활동 프로그램은 대상자의 주관적 기억력(t=2.67, p=.011), 우울(t=3.88, p<.001), 자기표현(t=2.09, p=.044)을 통계적으로 유의한 차이가 나타났다. 본 연구 결과를 바탕으로 푸드표현활동 프로그램은 경로당 이용 노인의 우울 감소와 기억력 및 자기표현을 향상을 위한 간호중재로 활용될 수 있을 것으로 기대된다.

This systematic review and meta-analysis aimed to determine whether food intake is effective in preventing diseases related to cognitive impairment. We searched English databases namely MEDLINE, PubMed and ScienceDirect from 2000 to May 2020, and Korean databases namely RISS, KISS, and DBPIA from 1990 to May 2020. We divided the data into 15 groups using the food group classification of the Korean Nutrition Society (KNS). The effect size (Cohen’s d) was estimated using a random-effect model, and a 95% confidence interval was calculated for each study. We included 17 cross-sectional studies and 7 cohort studies which involved 45,115 participants. As a result of analyzing the subgroups in the Asian population of both sexes, it was observed that grain intake has a protective effect against cognitive impairment. For females, pulses and fish also have a protective role against cognitive impairment. In the case of seaweed, a negative relationship was found with a moderate protective effect against cognitive impairment (Cohen’s d:-0.533, 95% CI: -0.939, -0.126; p=0.010) in Korean studies. Dairy products are associated with an increased risk of cognitive impairment in the American and European population but drinking alcohol is associated with a lower impairment risk. These results provide a basis for formulating the dietary guidelines for preventing dementia for each country.

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

국내 담수 어류 12과, 28속, 45종의 먹이원을 문헌 조사 한 결과, 동물류 먹이원은 16문, 24강, 54목, 126과, 212속으로 조사되었으며 식물류 먹이원은 10문, 18강, 42목, 63과, 82속으로 나타났다. 동물류 먹이원 중 가장 많은 어류가 섭식한 먹이원은 분류군에 따라 절지동물문, 곤충강, 파리목, 깔따구과로 조사되었으며, 식물류 먹이원은 돌말문, 윷돌말강, 반달돌말목, 반달돌말과로 조사되었다. SOM을 이용하여 45종 어류의 유형화 결과, 어류를 주로 포식하는 어류와 저서무척추동물을 포식하는 어류, 동물플랑크톤을 섭식하는 어류, 식물플랑크톤을 섭식하는 어류, 잡식성 어류 5가지 유형으로 나타났다. 네트워크 분석의 허브 점수가 높은 상위 5종의 어류는 블루길, 몰개, 수수미꾸리, 남방 종개, 새코미꾸리 순으로 나타났으며 먹이원 중 허브 점수가 높은 상위 5 종류의 먹이원은 파리목, 하루살이목, 이지목, 김발돌말목, 쪽배돌말목 순으로 조사되었다.

This paper analyses the determinants of schoolchildren’s food preferences, paying attention to the relative importance of child/parent, school and locality factors, using multilevel modelling. Urbanisation, location in a poorer neighbourhood, having a school lunch and some specific parental practices positively affect the range of foods and vegetables liked by children.

Product labels are one way for advertisers to provide information to purchasers on product quality (Atkinson & Rosenthal, 2014). Label policies have been issued to promote information disclosure on food products in some developed countries. Recent years have also seen increasing attempts to promote healthy eating in emerging markets. In China, nutrition labels became mandatory under the nutrition labeling acts. The laws require nutrition information to be presented at the point of purchase as well as in establishments where food is prepared or consumed. Additionally, similar actions were taken by India (India Ministry of Health and Family Welfare, 2011), Mercosur members and in South Africa (Brazilian Ministry of Health, 2012; Institute of Food Technologists [IFT], 2011).

간편식 형태의 이유식 중 죽 44건, 진밥 40건, 퓌레 11 건, 분말 6건으로 총 101건의 무기질(철, 아연, 칼슘, 마그네슘) 함량을 마이크로웨이브 분해장치로 분해하여 ICPOES로 분석하였다. 무기질의 유형별 평균 함량은 철 0.05- 0.45 mg/100 g(mg/10 g, 분말), 아연 0.06-0.29 mg/100 g(mg/ 10 g, 분말), 칼슘 3.07-6.65 mg/100 g(mg/10 g, 분말), 마그네슘 2.46-5.93 mg/100 g(mg/10 g, 분말)으로 나타났다. 철, 아연, 칼슘, 마그네슘의 권장섭취량(KDRIs)과 비교하였을 때 권장섭취량 대비 각각 2.74-22.35%(평균 11.10%), 5.94- 28.95%(평균 21.91%), 3.07-6.65%(평균 4.47%), 13.42-38.95% (평균 22.85%)이었다. 시판되는 간편 이유식만으로는 생후 6개월 이후 각각의 무기질 권장섭취량을 충분히 섭취할 수 없어 조제식이나 모유를 통한 영양소 섭취가 필요하다. 충분한 무기질 섭취를 위해서는 각각 영양소의 주요 급원 식품을 파악하고 부족한 영양소를 섭취할 수 있는 간편 이유식을 선택하는 것을 권장한다. 아울러 제조회사에서 는 우리나라 영유아시기에 부족해지기 쉬운 철, 칼슘 등 의 영양소를 강화한 재료를 이유식 제조에 사용·표기하여 영유아의 성장발달에 필요한 영양소가 균형 있게 공급될 수 있도록 해야 할 것이다.

This study assessed yearly trends of food and nutrient intake among high school students aged 16 to 18 years (n=2,377) using the 2007~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Yearly trends of food or nutrient intake were analyzed via logistic regression analysis. The results showed that consumption of sugars & sweets, and beverages & alcohols was increased rapidly during this period (p<0.0001). Intake of meat & meat products, and fish & shellfish also was increased (p=0.0008). Intake of grains and grain products was increased until year 2011 but declined after 2012 (p=0.0025). Consumption of vegetables, and milk & milk products was decreased (p=0.0395). Intake of protein, fat, thiamin, riboflavin, niacin, and iron was increased (p=0.0445). Carbohydrate energy ratio was decreased, whereas fat energy ratio was increased (p=0.0235). Most nutrient intakes satisfied the dietary reference intakes for Koreans except dietary fiber (19.6~26.2%), calcium (46.9~55.2%) and sodium (more than 221.4%) during this period. There was a significant positive correlation between most food group intakes and most nutrient intakes (p=0.0468). Therefore, it is crucial to increase dietary fiber and calcium intake and decrease consumption of sugars, fats and sodium through diverse eating of food groups to ensure balanced nutrition of subjects.

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, ‘Food attraction’, ‘Traditionality’, ‘Locality’, ‘Convenience’, ‘Cultural Characteristics’, and ‘Appropriateness of price’ were the attributes identified from the expert’s comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

본 연구의 목적은 코로나19 팬데믹에 따른 다양한 위기 중 식량안보 에 주는 영향과 전망, 시사점, 대응방안을 제시하는 것이다. 특히 본 연구의 주안은 코로나19 팬데믹에 따라 국가안보 차원의 식량안보 영 향과 그에 따른 변화를 전망하는 데 있다. 국제연합 식량농업기구는 식 량안보 개념을 모든 사람이 언제나 건강하고 활동적인 생활을 위해 충 분하고 안전하며 영양적인 음식에 물리적‧사회적‧경제적 접근이 가능한 경우라고 정의하고 있다. 코로나19로 인해 이러한 식량안보에 위협이 되고 있으며 한국은 식량자급률이 낮고 주요 곡물 대부분을 수입에 의존하기 때문에 그 위험성이 크다. 식량안보 향상을 위해 현재의 46.7% 식량자급률을 제고해야 할 것이다. 그리고 식량자급률 법제화와 수입선 다변화, 식량 조기경보시스템 구축 등의 정책 발전도 필요하다. 또한 곡물비축제도를 확대해야 할 것이며, 해외 농지 개발 및 운영을 위한 다각적인 노력도 병행해야 한다. 국가 차원의 식량안보를 위한 다가적 인 노력이 절실한 시점이라고 할 수 있을 것이다.