As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

The purpose of this study was to determine anthropometric measurements, dietary nutrient intakes, simple food intake frequencies, and rates of obesity in Cambodian women. A total 186 women, aged 20-69 years, living in Kampong Spue province of Cambodia and having the responsibility to prepare family meals participated in this study. Height and weight were measured body mass index (BMI) was calculated, and one-day 24-hour recall and food frequency questionnaires were conducted. In total, 18.8% were underweight, 49.5% were normal weight, 13.4% were overweight, and 18.3% were obese according to the World Health Organization BMI standard for Asians. No significant difference in height by obesity level was determined (p≥0.05). The mean energy intake was 1571.2 kcal/day and protein intake was 43.6 g/day. There were significant differences in protein, niacin, and vitamin C intakes by obesity level (p<0.05). The prevalence of subjects consuming vitamins and minerals less than 75% of Recommended Dietary Allowances was 73-99%. All Cambodian women consumed rice ≥1 time/day. Approximately 50% of subjects reported ≥1 time/day intake frequency of bread, cookies, and chips. In total, 35% indicated no intake of beans or bean products. For intake frequencies of carbonated beverages and sports drinks, there was a significant difference by obesity level (p<0.05). These results may be very helpful to prepare nutrition education programs for Cambodian women

Recent changes in the global climate environment have resulted in a wide variety of climaterelated disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as 『Climate Change Threatening Food Safety』,『Earth getting warmer, your dining table is at risk』, 『Warning signs ahead for the globe』, and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

In this study, we determined total polyphenol content(TPC) and total flavonoid content(TFC) of extracts from Korean cabbage and cabbage using a spectrophotometric method as well as glucosinolates concentration by HPLC. TPCs of Korean cabbage and cabbage extracts were 308.48 ㎍ GAE/g dry weight and 344.75 ㎍ GAE/g dry weight, respectively. TFCs of Korean cabbage and cabbage extracts were 5.33 ㎍ QE/g dry weight and 5.95 ㎍ QE/g dry weight, respectively. We found six different glucosinolates, namely progoitrin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin and 4- methoxyglucobrassicin in the Korean cabbage extract. In the cabbage extract, there was four glucosinolates, namely glucoraphanin, sinigrin, glucobrassicin and 4-methoxyglucobrassicin. We determined the cytotoxic effect of Korean cabbage and cabbage extracts in AGS human stomach cancer cells, HepG2 human hepatic cancer cells and LNCaP human prostate cancer cells by MTT assay. Dose-dependent relationships were found between the extract concentrations and cancer cell growth inhibition. The overall results support that both Korean cabbage and cabbage, the major vegetables in Korea, contain bioactive compounds such as polypheol, flavonoids as well as glucosinolates and they may play a positive role in cancer prevention.

This study was carried out to evaluate the consumer recognition with regard to the safety management for imported foods. In order to evaluate the effect of the prgram on consumer education, the program was practiced for 89 female college students in Seoul, Korea. The participants were given an instruction with materials on imported food safety, including the safety management of imported foods and their distribution. The results showed that the participants achieved a greater understanding of imported foods. In particular, they had firmly grasped the importance of expiration date in selecting imported foods. Before the instruction, 50.6% of total participants blamed the Korean government for the problems arising from imported foods; only 18.0% placed the blame on individuals or businesses importing from foreign countries. After the instruction, 39.3% had blamed the individuals or businesses importing from foreign countries. Furthermore, 36.0% had disapproved of the foods that are imported from China before the instruction, while 32.6% found objectionable the views on the illegally distributed foods; 29.2% criticized the junk foods that target children (after the instruction). In addition, the level of participant satisfaction via-a-vis imported foods safety supervision had improved from 2.76 ± 1.59(before the instruction) to 3.37 ± 1.58(after the instruction). The results indicate that consumers are concerned with the imported foods that contain adulterated or forbidden substances and the illegally distributed foods from foreign countries. Thus, consistent and informative educational programs on imported food safety could help consumers in choosing safer products, resulting in an improvement in the consumer confidence with respect to imported foods.

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.

This study investigated consumers’ recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.

The investigation assessed the influence of Compositae plants consumption on the protein profile in streptozotocin (STZ)-induced diabetic rats. Diabetes was induced in Sprague-Dawley rats by injection of STZ (45 mg/kg body weight) into tail vein. The rats were randomly assigned to five groups: normal and STZ-control fed an AIN-93 diet, and groups whose diets were supplemented with l0% Compositae powder containing Artemisia iwayomogi (A. iwayomogi), Atracηlodes lancea (A. lancea) or Taraxacum mongolicum (T mongolicum). To observe the effects of Compositae plants in the animal model， the levels of protein in liver, kidney, lung, pancreas, and brain were determined after 4 weeks. The level of protein in kidney increased significantly in rats receiving the A. iwayomogi- and T mongolicum-supplemented diet compared to the STZcontrol group. The level of protein in lung was increased significantly in the A. iwayomogi-supplemented group. Bl00d glucose level correlated well with brain protein level but did not correlate with other protein levels. Also, blood glucose correlated inversely with kidney, lung and brain protein levels. It is suggested that supplementation with A. iwayomogi in diabetic rats leads elevates protein in kidney and lung.

This studyevaluates the effectiveness ofthe “ Seoul Sanitation Grading System Evaluation Index" devel0ped earlier and to analyze sanitation management practlces in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A (100~90)， B (89~80)， C (79~ 70) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five l0cal cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and YIeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1 % and the lowest in food storage at 62.1 %. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category， it was the highest for vermin at 88 .1 % and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1 %. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A (100~90), B (89~80) and C (79~70) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly diffierent; however, they were higher in franchises than those small restaurants ran by individuals.

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and 20℃ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing Cindicum essential oil, at 4 and 20℃. Samples stored at 4℃ were quality more then those stored at 20℃. Sensory evaluation was highest for Gochujang with Cindicum essential oil stored at 4℃. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes ofwheat powders. The water content, crude protein content, mineral content， color value and sensory evaluation of mushroom cookies and multiple purposes ofwheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences， such as appearance, color, taste and texture， increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

본 연구는 건강기능식품에 대한 소비자 연구를 통하여 신뢰도를 향상시키기 위한 표시 제도를 제안하기 위해 수행되었다. 소비자가 쉽게 건강기능식품을 확인할 수 있도록 공모를 통하여 인증마크를 개발하고 소비자 조사를 실시하였다. 조사대상자는 대도시, 중소도시 등 2000명으로 하여 1:1 면접조사를 실시하였다. 조사결과 건강기능식품 인증마크의 필요도가 매우 높았고, 텍스트 형태보다 텍스트/그래픽이 혼합된 형태의 영양·기능정보의 신뢰도가 높았다. 또한 인체에 작용하는 기전을 포함한 영양·기능정보가 소비자의 신뢰도를 높이는 데 도움이 되는 것으로 조사되었다. 따라서 건강기능식품 인증마크는 소비자로 하여금 제품을 선택하는데 도움을 줄 수 있을 것으로 사료되며, 또한 건강기능식품의 신뢰도를 높일 수 있는 표시제도의 개선에 기여할 것으로 사료된다.

어린이 먹거리 안전관리 사업의 일환으로 어린이 식품 품질인증제도 연구를 수행하였다. 이 중 어린이 눈높이에 맞는 친숙한 브랜드 이미지 구축을 통하여 식품자체의 안전성을 확보함과 동시에 어린이에게 올바른 식품선택기준과 기회를 제공하기 위한 품질 인증마크를 개발하였다. 눈높이는 8~13세의 초등학생으로 하였고, “안전한 식품, 바른 영양, 건강한 어린이”라는 식약청 vision에 따라 로고 컨셉은 안심·미소, 인증·검증·보호, 건강으로 하였다. 명칭은 식약청내 공모를 통해 제안된「어린이용우수식품」, 「어린이안심식품」,「어린이우수식품」등 세 가지 안으로 하였으며, 명칭에 따라 총 36가지의 품질인증 로고시안을 제안하였다. 설문지는 이 중「어린이우수식품」으로 디자인된 12가지 시안으로 구성하였고, 초등학교 학부모(331명) 및 어린이(321명)를 대상으로 설문 조사를 실시하였다. 학부모와 어린이의 선호도를 종합한 결과 시안 8이 16.1%로 가장 높고, 시안 6(15.5%), 시안 3(14.0%) 순임을 알 수 있었다. 이러한 연구결과를 토대로 어린이 먹거리 안전성 확보 사업의 기반을 구축하여 어린이 기호식품에 대한 부모와 어린이의 선택권을 강화할 수 있으며, 바르고 안전한 식품을 선별하기 위한 검증으로 어린이 건강을 보호할 수 있을 것으로 사료된다.

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

본 연구에서는 과채류의 포장실태를 조사하고, 포장방법 을 달리한 토마토 및 파프리카의 저장 중 품질변화를 측정 하였다. 포장실태조사는 서울에 소재한 백화점, 대형할인 마트, 동네슈퍼마켓을 대상으로 조사하였으며 주로 골판지 상자, PP, LDPE, PS, PVC 등의 재질로 포장되어 있었다. 이를 바탕으로 토마토와 파프리카의 포장형태별 품질변화 를 측정하기 위하여 토마토는 골판지 상자+PP film, PP film bag, 파프리카는 PP film bag, 스티로폼 tray+PVC film wrapping 형태로 포장한 후 상온저장하며 품질변화를 측정 하였다. 저장 48시간 후 포장하지 않은 토마토와 파프리카 의 중량감모율이 다른 처리구에 비하여 증가하였으며 경도 는 저장 중 감소하였다. 골판지 상자로 포장한 토마토는 저장 중 가용성 고형분 함량이 유의적으로 높았던 반면, pH값은 처리구 중에서 가장 낮았으며 유의적인 차이는 없 었다. 토마토는 골판지 상자+PP film, 파프리카는 PP film bag으로 포장한 경우 저장 중 품질유지에 효과적이었다.

유기 및 일반재배에 따른 풋고추의 이화학적 품질특성 및 항산화활성을 비교하고자 무게, 길이, 수분함량, 표면색도, 경도, DPPH 및 ABTS radical 소거능, 총페놀함량 등을 분석하였다. 무게, 길이의 경우 전반적으로 유기농 풋고추에서 무게가 적고, 길이가 짧았으며 수분함량의 경우 유기 및 일반재배 간 비슷한 값을 나타내었다. 표면색에 있어서 유기농 풋고추의 L과 b값이 높았고, a값은 일반재배 풋고추의 값이 높았으며 재배조건에 따른 L, a, b값의 유의적인 차이를 보였다. 항산화활성의 경우 DPPH radical 소거능은 유기농 풋고추가, ABTS radical 소거능은 일반재배 풋고추가 높은 활성을 보였다. 총 페놀 함량은 유기농 풋고추 값이 높았으나 유의적 차이를 보이지 않았다. 본 연구에서는 무게, 길이 등의 외적 품질에 대해서 일반재배 풋고추의 값이 높았고, 항산화활성에 대해서는 전반적으로 유기농 풋고추에서 다소 높은 활성을 보였으나 유기 및 일반재배에 따른 내외적 품질비교를 위해서 더 많은 분석이 추가로 진행되어야 할 필요가 있다고 사료된다.

The physicochemical and sensory properties of herb samgyetang, ginseng chicken soup added with medicinal herbs were investigated to determine the optimum addition level of medicinal herbs. The pH of herb samgyetang decreased with increasing addition level of the Acorus gramineus addition level, and the soluble solid content increased as the Codonopsis lanceolata addition level increased. The herb samgyetang with the highest Codonopsis lanceolata addition level had the lowest L* and b* value. In contrast, the a* value increased with increasing Codonopsis lanceolata addition level. In sensory evaluation, the highest color, taste, and overall acceptability scores were obtained by the herb samgyetang with the highest Codonopsis lanceolata addition level. In conclusion, the optimum addition levels of medicinal herbs for herb Samgyetang are as follows: Platycodon grandiflorum 4 g, Acorus gramineus 4 g, Codonopsis lanceolata 12 g, Schizandra chinensis 6 g, Atractylodeslancea 4 g, Glycyrrhiza uralensis 4 g, and Zizyphus jujube 4 g.