In this study, monitoring of food additives as an artificial sweetener on favorite foods of children,which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame,potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates.,114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products,211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8%(11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum)mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg)and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

This study surveyed the change of housewives’ purchase behaviors by food safety incidents; the outbreak of 2008 Melamine incident in Korea as for example. 565 housewives in Gunsan were interviewed in March 2009. 52.3% of respondents were regarded as unsatisfactory for food safety management in Korea. Despite the result of scientific assessment for melamine, 74.6% of respondents were yet regarded as health-threatening substance. By the point of before, during and after Melamine-related food safety incident, we were surveyed the level of purchase for melamine-related food items as five scales, the results were 2.47 ± 0.97, 1.80 ± 0.92 and 1.62 ± 0.92, respectively (p < 0.001). After the incident happened, the purchase level was even more reduced. This study also found that there were significance difference (p < 0.05) among the respondents’ knowledge for melamine toxicity and food safety management in Korea concerning housewives’ purchase behaviors, i.e. the more accurately for melamine toxicity and higher satisfactory of consciousness of food safety, there were less change of purchase behaviors. In conclusion, the consciousness of food safety and accurate knowledge of hazards were significantly affected for the change of housewives’purchase behaviors by food safety incidents. Therefore, it can be suggested that the need for more scientific risk communication strategies with consumer.

The purpose of this study was to examine the appearance of norovirus in the water for food in food service institutions and the influence of physicochemical and microbial factors of norovirus in order to work out basic data to predict the detection of norovirus. Among 82 samples of water for food in food service institutions, norovirus appeared in 7 samples and the rate of appearance was 8.5%. As for the type of norovirus, one samples contained GI type (genotype GI-6) and six samples contained GII type (genotype GII-2, GII-4, GII-12). In the regression model of prediction of norovirus, the rate of appearance was correlated with NH₃-N, total solids and the consumption of KMnO₄, out of such variables as NH₃-N, total solids, the consumption of KMnO4, depth, chloride and total colony counts, and its contribution rate for effectiveness was 78.60%. In order to examine the influential factor of environment upon the detection of norovirus, Pearson's correlation analysis was carried out. The predictable regression formula for appearance rate of norovirus was expressed as -1.818 + 42.677 [NH₃-N] + 0.023 [total solids] + 0.762[consumption of KMnO₄] -0.009 [depth] -0.146 [chloride] + 0.007 [total colony counts] (R = 0.904, R² = 0.818,adjusted R² = 0.786, p < 0.05). The most influential factors upon the detection of norovirus were NH₃-N, total solids and the consumption of KMnO₄. In other words, when the measured values of NH₃-N, total solids and the consumption of KMnO₄ were higher, the possibility of appearance of norovirus increased.

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

연구는 음식물 쓰레기를 음식물 소멸기에서 미생물에 의해 발효하여 유기물을 감량화하고, 음식물 발효시 발생되는 가스를 냉각기에서 기체와 수분으로 분리하여 기체는 반응기로 다시 보내고 수분은 응축하여 침지식 MF 중공사 분리막이 장착된 MBR 시스템에 적용하여 처리하는 시스템에 관한 연구이다. (주)바이오하이테크에서 제작한 음식물 소멸기와 수처리 장치에 침지식 MF 중공사 모듈을 설치하여 90일간 H연구소 직원식당에서 발생되는 음식물 쓰레기를 연속 투입하여 처리하였다. 음식물 소멸기 초기 Seeding를 위하여 수분조절제로 미강, 왕겨, 톱밥을 305 kg 투입하였고 음식물은 운전기간동안 1,648 kg투입하였고 응축폐수는 1,600 L 발생되었다. 음식물 소멸기 운전 종료 후 배출된 발효 부산물은 386 kg으로 감량율은 약 80%로 조사되었다. 침지식 MF 중공사 분리막 모듈을 응축폐수의 MBR 시스템에 적용하여 유기물 처리한 결과 제거율은 각각 BOD 99.9%, COD 97.5%, SS 98.6%, T-N 54.6%, T-P 34.7%였으며, 총대장균은 100%가 제거되었다.

This study was conducted to establish a method to analyze azodicarbonamide (ADA) in wheat flour. A new method using high performance liquid chromatography (HPLC) was developed for the determination of ADA in wheat flour. The recovery rate was 91.93~97.54%. The limit of detection for ADA was 0.02 mg/kg and the limit of quantification was 0.05 mg/kg. The monitoring results for ADA contents using the established methods showed that it was detected as the low value of 0.95 mg/kg in one of 51 flour samples (detection rate : 2%), but not detected in 59 bakery samples. The detected ADA level was suitable to its usage standard, compared to the standard (45 mg/kg). Although the detection rate was very low, the established analytical method of ADA will contribute to the management of ADA in processed foods such as wheat flour and bakery.

본 연구는 일정한 실험조건 하에서 골심지 시료에 따른 골 성형 실험을 행하여 골심지에 의한 하이로골의 발생과 골판지상자의 압축강도의 관계에 대하여 조사하였다. 골판지의 골 높이가 낮은 골(low corrugation)의 비율이 많은 골심지 그레이드는 장력 변동의 저항에도 약하며 골심지의 이탈력에 의한 강탈(stealing)이 일어나기 쉽고, 결과적으로 낮은 골 비율이 높아졌으며, 골심지 두께 편차가 큰 골심지는 골 성형 시에 슬립현상을 발생하기 쉽기 때문에 불규칙한 골을 연속 형성하는 경향이 있었다. 또한 골심지의 그레이드에 따른 하이로골 분포비율의 실험결과 일반적 경향으로는 그레이드가 높은 골심지일수록 낮은 골 비율이 적었다. 골 성형된 골판지 시트의 두께의 경우는 원지 평량과의 상관성은 적고 골심지 두께와 상관하며(y = 3.9732x+4.2712, R2 = 0.8142), 골심지의 밀도에 역상관한다(y = -3.1213x+6.8736, R2 = 0.9919). 하이로골 중에서 낮은 골 분포를 크게 나타낸 골심지 재료의 골판지로 만든 골판지상자의 압축강도가 현저히 낮고 골심지 시료의 그레이드에 따라 13%의 차이가 있었으며 압축강도의 편차도 골심지의 시료에 따라 21%로 크며, 골심지 골은 원지의 두께 및 밀도 등 물리적 특성치의 변동과 관계한다.

A number of factors are thought to influence people’s food choices, and there has recently been an increasing emphasis on understanding the consumer’s motives behind choice of food types. For one thing, an individual’s personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.

The purpose of this research was to reveal how Korean food is currently perceived by the “foodies” of New York City and to determine what social status Korean food has in the city that is deemed the “Restaurant Capital of the World.” In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

식품산업의 성장이 국내 농산물에 대한 원료 수요 확대로 직접적으로 이어지지 못하는 가장 큰 요인은 국 산 농산물을 원료로 사용하기에는 높은 가격이나 안정적인 조달의 어려움과 같은 제약조건이 존재하기 때문 이다. 식품산업과 국산 농산물 간의 연결고리가 이와 같이 약하다는 것은 사실상 국산 농산물을 식품으로 가 공하여 전적으로 수요를 확대하는 데에는 한계가 존재하기 때문에 가능성 있는 품목을 발굴하는 것이 우선적 인 과제라고 할 수 있다. 그간 정부에서는 농업과 식품산업 간의 연계를 강화하기 위해 다양한 정책을 실시하여왔다. 이 과정에서 지역단위의 농업조직이나 지역농업클러스터는 원료조달과 공급이라는 일차적인 연계를 넘어서 인프라 등을 공동으로 활용하는 방향으로 연계의 또 다른 방향을 모색할 수 있을 것이다. 지역농업과 식품기업의 연계에 는 정부의 지역단위 농업활성화를 위한 각종 지원 정책 이외에도 국산 농산물을 원료로 사용하는 식품기업에 대한 인센티브를 부여하는 것도 효과적인 방안 중의 하나가 될 수 있을 것이다.

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform,and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5and 1.3~5.3 log CFU/(100 cm2, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee’s hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g,hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

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’.