It has been elucidated desmethylsibutramine in food, that is an analogue of sibutramine used for anti-obesity drug. After separating and purifying in food samples, it was analyzed and identified by the instrument such as HPLC/PDA, HPLC/MS, HPLC/MS/MS and NMR. To analyze sibutamine and desmathylsibutramine in foods, they were analyzed and identified by HPLC/PDA after extracting in dichloromethane, filtering, concentration and diluting in methanol. The overall recoveries were ranged from 87% to 91% and the limit of quantitation was 2.5 μg/kg. As results, sibutramine and desmethylsibutramine was not detected in all the selected 54 food samples.

Mating disruption (MD) using synthetic sex pheromone lures has been used to control the Oriental fruit moth, Grapholita molesta (Busck), in apple orchards. In Korea, where several small apple orchards are clustered but independently managed, its efficacy has been suspected mainly due to immigration of any mated females from nearby untreated cultivating areas. This study developed an edge treatment technique to decrease any local MD-free zones in a specific MD-treated farm and to trap any immigrating mated females by installing MD lures and food traps around the apple farm with 10 meter intervals. The addition of the edge treatment to the MD significantly prevented leaf and fruit damages induced by G. molesta compared to MD only. Moreover, this study tried to optimize the MD control technique by determining frequency of MD application. It suggests two MD applications with the edge treatment at the end of March and at the early of July to be effective throughout the entire apple growing seasons.

목적 : 본 연구는 정상 영유아들의 국내·외 음식과 연령에 따른 저작 횟수와 저작 시간에서의 차이에 대하여 알아 보고자 하였다. 연구방법 : 본 연구는 30명의 정상 영유아들에게 반유동식과 고체식(무른 것, 단단한 것 및 질긴 것)을 먹도록 하여 저작 횟수와 저작 시간을 측정하였다. 연구 결과 : 첫째, 국내·외 음식 재질과 연령에 따른 저작 횟수에서 진 죽과 사과소스 그리고 밥과 구운 식빵에서 각 각 유의한 차이가 나타났고, 새우깡과 Graham 비스킷에서는 연령과 음식 재질 간에 상호 작용 효과가 있었다. 둘 째, 국·내외 음식 재질과 연령에 따른 저작 시간의 비교에 서는 밥과 구운 식빵에서 유의한 차이가 나타났다. 결과 : 발병기간 6개월 미만, 인지기능 정상인 집단에서 구강인두자극 프로그램 적용 전·후에 연하곤란척도 점수 변화가 통계적으로 유의하였다(p<.05). 인지기능, 구강·비구강 섭취 형태에 따라 층화한 결과에서는 발병기간 6 개월 미만의 집단에서 인지기능이 정상이고 구강섭취를 하는 경우에 연하곤란척도 점수 변화가 통계적으로 유의 하였다(p<.05). 구강인두자극 프로그램 적용 전·후 기능적 연하곤란척도 점수 차이에 영향을 미치는 요소는 발 병기간, 인지기능, 구강·비구강의 섭취 형태였다. 결론 : 뇌졸중으로 인한 연하곤란 환자들에게 구강인두자극 프로그램을 적용할 때 발병기간 6개월 미만, 인지기능 상태의 정상, 구강섭취하는 대상자에게 효과적임을 나타내고 있다. 향후에는 본 연구에서 제시한 환자 특성 외에 요소들을 통제한 연구가 필요하며 구강인두자극 프로그램과 더불어 기능적 전기자극 치료에 영향을 미칠 수 있는 관련요소와의 비교연구가 추가적으로 연구되어져야 할 것이다.

This study was conducted to investigate the change in the anthropometric values, biochemical index, nutritional knowledge, food habits and nutrient intakes in obese children after a weight control program. The subjects of the study were 22 obese children with an obesity index over 120%. The children that participated in this study took nutritional education for weight control along with exercise once a week. The weight control program was conducted for 10 weeks. The BMI, WHR (Waist-Hip ratio), body fat (%) significantly decreased at the end of the weight control program. Total cholesterol and LDL cholesterol were also significantly decreased. The nutritional knowledge scores and knowledge score about obesity were slightly improved. Energy intake significantly decreased from 1768 to 1421 kcal. Intake of Ca, Na, K, vitamin A, vitamin B6, vitamin C and folate increased, while intakes of P, Zn, vitamin B1, vitamin B2, vitamin E and niacin decreased. The distribution of energy intake was significantly changed for the better. The percent fat consumed decreased from 26.5 to 19.7%. In addition, the distribution of energy intake in the meals was changed, where the percent calories consumed during lunch significantly increased from 31.4 to 40.1% and the calorie percentage consumed from snacks significantly decreased from 17.6 to 10.7%. In conclusion, the nutritional education in the weight control program, which was conducted for 10 weeks, was effective in improving the anthropometric values, biochemical index and nutrient intake although nutrition knowledge and eating behaviors only changed slightly. Thus, nutritional weight control programs for obese children should be continuously provided under the proper cooperation of a nutritional teacher at elementary schools.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

In this study, the symbols and visual expressions employed in the food culture content of official website designed to promote three cities in Korea, Seoul, Jeonju and Jeju, were subjected to semiotic analysis. In this study, it was assumed that these websites reflected the varying perspectives of the people behind the development and management of these routes of Internet communication, and the semiotic choices made in order to exemplify each city’s food cultural image. The aim of the study was to analyze the communication strategies of food cultural branding in the terms of the online content regarding Seoul, Jeonju, and Jeju with a focus on the comparative points in these cities’ official websites. This study included conducting semiotic content analyses of the aforementioned cities’ official web pages in an attempt to determine the food branding strategies used to differentiation and produce more favorable perceptions of these three cities. Building upon the findings drawn from this comparative study, the present work can be used to determine more effective ways of strategically differentiating the images of local food culture associated with these cities from the view of brand communications. This study also demonstrates viable directions for designing web content for a city where the food cultural messages can be delivered in a thoughtful and effective manner.

Oral folk tale, which are organized stories that have been handed down to each district, includes a lot of mention about local specialties related to food. In folk tales consisting of linguistic signs, food plays a role in expressing not only instinct and desire but also order, exclusion and communication of human beings. Understanding the matters of concern or consciousness that community members of the time have put an emphasis on through food included in folk tales can be useful for better understanding the culture of the time and the food in folk tales can be a symbolic code. In this study, food mentioned in folk tales were classified into six groups, medicine, love, god, livelihood, provision and power focused on both inland and coastal regions that are referred to in most of the sixteen volumes of Korean Oral Folk Tales. In addition, the symbolic meanings of these groups were examined. This study can contribute to establishing the foundation of the globalization of the Korean food by determining the way Korea food can become a world class food. This study aims to reinterpret and combine culture and art with the food of Korea based on six symbolic meanings of food expressed in Korean Oral Folk Tales.

The principal objective of this study was to analyze Swede’s perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer’s minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are ‘fresh vegetables’, ‘low-fat’, ‘light meat and seafood’, ‘exotic ingredients’, ‘not expensive’ and ‘unknown food’. The consequences of eating Asian food connected to these attributes are ‘healthy’, ‘tasty’, ‘good way to save money’ and ‘curious’. Finally, Swedes expect to enjoy a value of ‘achievement’ at the end. Based on the result that ‘unknown food’ attribute is connected to ‘achievement’ value, Swedes are assumed to be attracted by the fact that Korean food is ‘unknown food’. However, the effect of the ‘unknown food’ attribute will fade away with time; therefore, stressing Korean food’s status as a ‘healthy’ food, which can be attributed to its use of ‘fresh vegetable’ and ‘light meat and seafood’ ingredients and ‘low fat’ cooking method may be effective as a long-term strategy for making Korean food attractive. The ‘healthy’ consequence is connected to Swedes’ perception of the value ‘achievement’ and simultaneously to their perception of the value ‘belonging and love/sense of belonging’.

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean’s lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that ‘boiled rice is an invigorant’ is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early 20th century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

To determine the relationships between soybean food intake, dietary isoflavone intake, and osteoporosis incidence, questionnaire surveys, bone mineral density measurements, and dietary surveys by food record were performed with 19 postmenopausal women (57.6±7.3 yrs of age) in Daejeon city. The subjects were divided into two groups: an ‘osteoporosis group’ (OG, n=10) and a ‘normal group’ (NG, n=9). Mean age, height, and body weight were similar between the two groups but BMI was higher in OG than in NG. Mean age at menarche was not different between the two groups. However, mean number of childbirths was greater in OG than in NG and mean total period of lactation was shorter in OG. Mean exercise time per week was similar between the two groups, and mean time of sunlight exposure tended to be shorter in OG. Mean daily intake of calcium was lower in OG whereas sodium intake was higher in OG. Mean daily intakes of total soybean food (OG: 203.8±84.6 g/d, NG: 285.0±146.3 g/d) and total dietary isoflavone (OG: 29.1±14.3 mg/d, NG: 38.3±23.1 mg/ d) were not different between the two groups. However, greater intakes of soybean food and dietary isoflavone were associated with higher bone mineral density, respectively. The above results indicate that osteoporosis incidence tends to be influenced by BMI, maternal factors, dietary nutrient intakes, soybean food intakes, and dietary isoflavone intakes in postmenopausal women; although no significant differences in soybean food and dietary isoflavone intake were found between the two groups. This tendency implies that greater intakes of soybean food and dietary isoflavone lead to lower incidence of osteoporosis in postmenopausal women.

This study was conducted to establish basic data to improve the service quality of the Korean food service industry by evaluating the experience that Chinese tourists have at Korean restaurants. To accomplish this, we analyzed the common dining out style of Chinese tourists and how their expectations were influenced by the Korean culture and movies and dramas. We then compared the customer satisfaction of Chinese tourists before and after visiting Korean restaurants. The results of this study suggest that advertising of the Korean culture and movies and dramas to Chinese who dine out on a regular basis should be accelerated. In addition, the Korean food industry must develop distinct marketing strategies and improve the food menu and service to satisfy Chinese tourists who visit Korea often.

본 연구는 2005년 2월부터 8월까지 제주특별자치도 애월읍 신엄리에서 흑로의 식이물과 취식 영역을 조사하였다. 수거한 식이물은 모두 5종 21개체였으며, 이중 검정망둑(Tridentoger obscurus)이 38.1%(n=8)로 가장 많았고, 다음이 가막베도라치(Ennedpterygius etheostomus)가 19.0%(n=4), 멸치(Engraulis japonica)가 14.3%(n=3) 순이었다. 식이물의 크기는 평균 58.29±5.17mm(n=19)였으며, 검정망둑 67.49±4.91mm(n=8), 가막베도라치 43.98±3.50mm(n=4), 멸치 22.77±1.17mm(n=3), 반쯤 소화된 상태의 넙치(Paralichthys olivaceus)와 볼락(Sebastes inermis)도 확인되었다. 먹이활동이 이루어지는 취식 영역은 번식지를 기점으로 동쪽으로는 7.4km 지점의 외도천 하류까지, 서쪽으로는 6.6km 지점의 애월읍 금성천까지로 나타났다.

In modern diet relying heavily on processed food, it is difficult to live without food additives, added to food regardless of whether consumers want or not. This poses the following questions: Are food additives really safe? Are they toxic? Are they cancerous? Are they still good to eat? Are there any concerns on excessive intake and interactions? Is toxicity testing adequate? Is ADI evaluation being set up properly? In this article, I discuss a desirable management strategy for food additives, by addressing these questions and concerns and analyzing and reviewing current status of food additive management.

The purpose of this study was to introduce the toxicological study review to evaluate the safety of PDMS on the 69th JECFA meeting. Polydimethylsiloxane is a polymer and its ADI was established at 23rd JECFA meeting in 1979. The ADI was maintained although the specification was expanded at its 26th, 29 th, 37 th meetings. Recently, it was reported that PDMS with low molecular weight and viscosity has high absorption rate and different toxicity, so it was submitted at 69th meeting. Toxicological studies of PDMS were submitted from the sponsor and additional information is collected from a document searching. The toxicological studies were reviewed in accordance with the 'Guidelines for the preparation of toxicological working papers for the Joint FAO/WHO Expert Committee on Food Additives'. In the available acute, sub-chronic and chronic toxicity studies on PDMS, dose-related increases in incidence and severity of ocular lesions(corneal crystal, inflammation of the corneal epithelium etc.) were consistently observed after oral dosing. It seems to be a local irritant effect, but the mechanism by which the ocular lesions arose is unclear, although the lack of absorption of PDMS indicates that it is unlikely to be a direct systemic effect. Consequently, the relevance of the ocular lesions for food use of PDMS could not be determined. The ADI of PDMS was re-established from 0-1.5 mg/kg bw/day to 0-0.8 mg/kg bw/day by applying additional safety factor 2 based on its ocular toxicity. The result of 0-0.8 mg/kg bw/day is a temporary ADI until further data are provided to 2010.

이 연구는 식품산업의 경쟁력 확보 수단으로 클러스터에 대한 논의가 세계 각국에서 활성화되고 있음을 감안하여 경남지역의 식품산업이 클러스터로 형성 및 발전이 가능한지를 분석하였다. 클러스터의 잠재성 평가는 2차 자료로 측정이 가능한 5가지 지표를 사용하여 분석 하였다. 평가지표로는 클러스터의 절대적 규모, 상대적 규모, 전문화, 지배력, 집적도가 사용되었다. 측정지표의 분석결과 경남의 식품산업은 클러스터 조성시 경제적 효과의 창출이 가능하며, 경쟁력 뿐 만 아니라 지역전문화와 지배력을 갖춘 것으로 평가되어 잠재적 클러스터 기준에 합치하는 것으로 나타났다.

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers’ perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.