The purpose of this study was to investigate the sustainable practices of nutrition science teachers and dietitians working in school food service operations, and identify the social and psychological factors which affect the overall efficacy of the system. The research model was constructed based on the Extended Theory of Planned Behavior (ETPB) in order to analyze how individual motivation affects the sustainable practices of nutrition science teachers and dietitians. The data were collected through e-mail and postal mail from nutrition science teachers and dietitians all across Korea, and self-administered surveys were conducted. SPSS and AMOS programs were used for statistical analysis. First, the sustainable practices of nutrition science teachers and dietitians were analyzed in 6 different categories. Second, the significant pathways were 6 out of 9 in the ETPB model. Sustainable food service practices in school can contribute to the formation of more a sustainable culture, such as through the encouragement of more healthy eating habits, and higher level of environmental awareness and community awareness. The factors influencing these practices can be applied to the design of improvement programs aimed at increasing sustainable practices.

This study examined the dietary habits and nutrition quotient (NQ) scores according to leftover food during school meal services among middle school students in the Gyeonggi region. A survey on the dietary habits was conducted among 405 male and female middle school students located in Seongnam City, Gyeonggi Province. The amount of leftover food in the school meals was surveyed using the visual method through a questionnaire over two days. The survey was conducted from July 8, 2019, to July 12, 2019. After calculating the average total leftovers of each student over the two days, they were categorized into the following three groups: the top third was the large leftover group. The middle third was the medium leftover group, and the lower third was the small leftover group. The characteristics of the groups that had leftovers were analyzed. Female, normal-weight, and underweight students accounted for a greater proportion of the large leftover group than male, overweight, and obese students. The rates of selective eating and compliance with new food intake were significantly lower in the large leftover group than in the small leftover group. A comparison of the nutrition quotient for the adolescent (NQ-A) scores of each group revealed significantly lower scores of the large leftover group for all factors (balance, moderation, food diversity, practice, and environment) than the small leftover group. Therefore, there are statistically significant differences in the dietary habits, nutritional quality, and eating behaviors of middle school students that are associated with the amount of leftover food during school meals.

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

한-아프리카 농식품 기술협력 협의체 (KAFACI)는 아프리카 농업 공통현안을 연구과제를 통하여 해결하고자 2010년에 출범하여 현재 한국 포함 20개국으로 구성되었다. 본 논문은 지난 10년간 회원국에서 수행한 결과를 바탕으로 KAFACI 회원 국과 비회원국 간의 양자 무역 흐름에 대한 국제 기술 협력의 영향을 분석하였다. 분석은 UN 상품 무역 통계 데이터베이스에서 2000년에서 2018년 동안 45 개 아프리카 국가 간의 양 자 무역 패널 데이터를 이용하였으며 국제 무역 중력 모델을 적용하였다. 또한, 내생성, 표본 선택 편의, 패널내의 상관관계 를 통제하는 표본 선택 기법을 적용한 핵크만 랜덤 효과 회귀 모형을 사용하였다. 분석결과 경험적 결과는 국제 기술 협력이 KAFACI 회원국과 비회원 국 간의 양자 무역 흐름에 긍정적인 영향을 미친다는 것을 보여준다. 이러한 연구 결과 이 외에도 KAFACI는 회원국과 아프리카 이외의 주요 무역 파트 너 간의 양자 무역 흐름을 크게 늘렸을 가능성이 있지만 여기서는 다루지 않았다. 또한 KAFACI 회원국의 기술 채택 수준과 비율은 무역을 잠금 해제하기 위해 경제의 공급 측면에 영향을 미치는데 중요하지만 여기에서는 다루지 않았다.

부식은 환경과의 반응에 의한 금속의 열화이다. 이는 완전히 제거하기가 어렵다. 부식은 보호 장벽이 파괴 된 후 빠르게 진행되며 매트릭스로의 금속 양이온 확산, 산화물 형성과 국소 pH 변화 같은 금속 표면과 국소 환경의 조성과 특성을 변경하는 여러 반응이 일어난다. 강과 철의 부식에 대한 연구는 이론적, 실제적 관심사이며 상당한 관심을 받고 있다. 산업용 산세척, 산 스케일 제거, 세척 및 유정 산성화에 널리 사용되는 산 용액은 금속 재료에 대한 부식 공격을 억제하기 위해 부식 억제제를 사용해야한다. 녹을 물리적으로 제거하려면 고가의 특수 장비가 필요하며 이를 화학적으로 제거하면 부식을 유발하거나 금속의 수명을 단축 할 수 있다. 본 연구에서는 퍼머 환원제와 킬레이트 개념을 적용하여 화장품 및 식품 소재를 이용한 친환경 녹 세정제를 개발하였고 산업 및 온수 관, 각종 산업 기기의 녹을 제거하기 위해 적용하여 보았다. 그 결과, 녹 세정제는 기존 처리 방식에 비해 녹을 더 효과적이고 안전하게 제거하는 것으로 나타났다. 동일한 시간에서 녹 제거 효율은 기존의 방법보다 공업용 배관의 경우 1.75 ~ 2.5 배, 보일러 온수용 배관의 경우 1.56 ~ 2.2 배 우수하였다.

본고의 목적은 선교의 도구로서 푸드테라피의 필요성을 고찰하고 현대인의 질병을 부르는 음식들과 비교한 성경 시대의 음식에 대하여 연구함으로써 하나님께서 인간에게 허락하신 음식에 대한 바른 성경적 인식과 더불어 현대 음식에 대한 새로운 패러다임을 형성함으로써 더욱더 성경적인 먹거리를 실천하는 건강한 그리스도인의 삶을 추구하고자 함이다. 이스라엘 백성에게 주신 음식법(kashrut)은 인간에게 부정한 것을 멀리하고 정결한 삶을 살게 하며 그에 따른 온전한 순종을 요구하신 것이다. 음식의 역사는 인류의 역사였으며, 하나님과 인간 사이 언약의 역사였고, 곧 성경의 역사였다. 성경의 음식과 관련하여 치유 선교의 도구로서 푸드테라피의 필요성을 밝히며, 또한 21세기 한국 교회의 선교적 대안으로서 푸드테라피의 장점과 특징들을 중심으로 선교전략 개선 방안을 모색하고 이것이 시대적인 당면한 연구 과제임을 드러내고자 한다.

Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwater systems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attention as a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through their rapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source because they can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Several microalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functional health supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substances such as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to be used as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due to population growth. They can be added to various foods in the form of powder or liquid extract for enhancing the quality characteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives and summarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.

The purpose of this study was to provide basic information on the development of nutrition education programs to improve the mealtime behavior of children with autism spectrum disorder (ASD) by investigating the mealtime behavior and food preferences of children with ASD through the perception of special education teachers. Surveys were given to 108 special education teachers in special education schools in Korea regarding the demographic characteristics, nutrition education support needs, mealtime behavior, and food preferences of children with ASD. Most of the special education teachers responded that nutrition education in special schools had not been conducted properly and nutrition education for ASD children is necessary. Mealtime behavior analysis classified the behavior into three clusters: cluster 1, ‘less problematic mealtime behavior’; cluster 2, ‘general feature of autism’; cluster 3, ‘difficulty in self-directed diet’. The age, eating habits, and food preferences were different according to each mealtime behavior cluster. Therefore, it will be necessary to develop a nutrition education program based on the characteristics of mealtime behavior.

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.