The purpose of this study is to investigate 5th grade elementary school girls’ effort to recognize and use nutritional labels on processed foods and restaurant meals to encourage dietary behavior. The subjects (n=976) were divided into three groups (effort group, n=711; normal group, n=193; and no-effort group, n=72) depending on level of effort for the healthy dietary behavior such as eating balanced meals, eating three meals regularly, and eating meals slowly. In the effort group, the frequency of food intake for breads, ramen, noodles and fast foods was significantly lower, while frequency of food intake for fruits and vegetables and salad was significantly higher than in the other two groups. In the effort group, the ratio of the respondents that perception of nutrition labeling on processed foods and restaurant meals was 80.5% and 31.4% and the ratio of girls who checked the nutrition labeling at their point of purchase was 71.1% and 24.7%, respectively. Reasons given for not reading nutrition labeling for restaurant meals were ‘not interested’ for 34.6% of the effort group, and 52.2% of the no-effort group. Therefore, it is necessary to create an educational program on healthy dietary behavior, including how to read nutrition labeling and establishment of proper body image perception for elementary school girls.

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. ‘General Jeong’s Table’, which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. ‘Sangjuseong retaking wartime food’, as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. ‘General Jeong’s liquor table’, which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on ‘General Jeong’s Table’ has health efficacies that protect the five viscera and maintain the spleen and stomach.

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p<0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p<0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p>0.05). A significant positive result of intake frequency of sugar food (p<0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were ‘too much amount (38.3%)’ and ‘disliked menu (33.6%)’, and the preferred ways for reduction of leftover food was ‘to cook deliciously (34%)’. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was ‘not to waste the foods (35.5%)’. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted ‘twice per week for leftover food-free day’ and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

본 연구는 다양한 식재료가 섞여있는 식품으로부터 노로바이러스를 효과적으로 검출하기 위한 시험법 개발에 관한 것이다. 각 식품이 가진 매트릭스가 매우 다르므로 모든 식품에 공통적으로 적용할 수 있는 표준화된 검출법이 현재로서는 없다. 본 연구에서는 발효식품(농후발효유,된장), 절임식품(깻잎장아찌, 단무지)과 생식제품을 대상으로 실험을 진행하였다. PBS, beef extract, 아미노산-NaCl 용액 등을 이용하여 바이러스에 오염된 대상식품들로 부터 바이러스의 탈리율을 비교하였다. 이로부터 다양한 매트릭스가 혼합된 식품들에 적용 가능한 탈리용액을 선별하였다. 식품의약품안전처가 제안하여 현재 국내에서 굴, 야채, 과일 등을 대상으로 바이러스 농축에 널리 사용되고 있는 식중독 바이러스 검출법인 EPCP공정(탈리-PEG 침전-클로르포름 처리-PEG 침전)과 PEG 침전과정을 한번으로 줄인 수정된 ECP공정(탈리-클로르포름 처리-PEG침전)의 효능을 비교해 본 결과 ECP공정은 EPCP공정과 비슷하거나 나은 효율로 바이러스를 농축할 수 있었다. 또 바이러스 농축 후 QIAamp® Viral RNA Mini kit를 이용하여 RNA를 추출할 경우 식품에 존재하는 RT-PCR방해 물질들이 효과적으로 제거되어 추가적인 처리가 더 필요하지 않음을 알 수 있었다. 수정된 공정을 이용하여 무를 추가한 6가지 식품을 대상으로 검출한계를 조사해 본 바 10-25 g 식품으로부터 3.125-12.5 RT-PCR unit까지 검출이 가능하였다. 이는 기존에 보고된 방법들의 검출한계보다 더 우수한 것으로 장차 다양한 식품을 대상으로 효과적인 바이러스 검출이 가능할 것으로 기대된다.

건강기능식품 등 중 수용성 비타민 B군 (비타민 B1, 비타민 B2, 나이아신, 비타민 B6)의 동시분석 방법을 확립하기 위하여 본 연구를 실시하였다. HPLC에 의한 수용성 비타민 B군의 분석 방법은 기기분석조건을 확립하고, 국내외 시험법 및 논문을 참고하여 시험 데이터를 분석하였다. 수용성 비타민 B군의 HPLC 분석은 270 nm에서 Capcell Pak C18 UG 120 컬럼을 사용하여 진행되었다. 분석법 검증은 수용성 비타민 B군의 직선성, 정확성, 정량한계, 정밀성에 대해 수행되었다. 직선성은 비타민 B1, 비타민 B2,나이아신(nicotinic acid, nicotinamide), 비타민 B6 모두0.1~2 μm/mL의 농도범위에서 R2= 0.999 이상의 우수한 직선성을 확인할 수 있었다. 회수율을 검토한 결과, 비타민 B1 100~103%, 비타민 B2 104~112%, nicotinic acid 82~85%, nicotinamide 121~124%, 비타민 B6 95~104%의 양호한 회수율을 확인할 수 있었다. LOQ는 비타민 B1 0.04μm/mL, 비타민 B2 0.05 μm/mL, nicotinic acid 0.15 μm/ mL, nicotinamide 0.08 μm/mL, 비타민 B6 0.63 μm/mL 이었다. 정밀성을 검토한 결과, B1 0.4%, 비타민 B2 0.4%, nicotinic acid 0.5%, nicotinamide 0.7%, 비타민 B6 0.4% 로 1% 이내로 양호한 재현성을 확인할 수 있었다. 또한 동시 분석법의 정확성을 검증하기 위하여 어린이 기호식품 및 건강기능식품의 표시함량 모니터링을 수행한 결과, 모두 표시기준에 적합함을 확인할 수 있었다.

The analytical method for the determination of phosphorus in foods was validated by inductively coupled plasma optical emission spectrometry (ICP-OES) in terms of precision, accuracy, recovery efficiency and linearity. Regression analysis revealed good correlation coefficient, higher than 0.999. Recovery efficiencies of the minerals ranged from 90.36% to 110.63%, and the limit of detection (LOD) and the limit of quantification (LOQ) were 0.0745 mg/ kg and 0.2482 mg/kg, respectively. The value of inter-day and intra-day ranged from 1.43 to 3.23% and from 0.40 to 1.77%. The recovery efficiencies ranged from 97.8 to 110.6%. The method was also compared with Molybdenum blue colorimetric method using certified and statistically significant difference was also not observed in the between two different analytical methods. The ICP-OES method was applied to phosphorus determination in commonly consumed foods. The obtained results suggest that the method verified in the present study may be used as an official analytical method for clear understanding of phosphorus database for national health promotion.

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

Vitamin D contents in agricultural products and foods were quantified by high performance liquid chromomatography (HPLC) with a UV/Vis detector, using external standard methods. The results were confirmed with liquid chromatography tandem mass spectrometry (LC-MS/MS). After homogenization, samples were hydrolyzed by direct alkali saponification. Thereafter, fat-soluble components were extracted with n-hexane containing 0.01% butylated hydroxytoluene (BHT). Vitamin D contents in cereals were found to be in the range of 1.882~4.856 μg/100 g. Juda's ear and oak mushroom contained high amounts of vitamin D, at 363.85 and 199.42 μg/100 g of edible portion, respectively.

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students’recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students’consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

The purpose of this study was to evaluate the effect of dietary education on improving preferences to Korean traditional foods in upper grades schoolchildren. The education group consisted of 184 children (4th=65, 5th=50, 6th=69), while the control group consisted of 135 children (4th=40, 5th=55, 6th=40). Each group was selected from a different school in Changwon. In the education group, 12 lessons were implemented using educational materials based on sensory education. For the evaluation, pre- and post-surveys were performed in each group using self-administered questionnaire surveys. Variables in the questionnaire consisted of self-efficacy, subjective norms, cognitive attitude, food neophobia scale, eating frequency, preference, intake experience, and nutrition knowledge. After education, the knowledge score improved significantly in both groups. However, self-efficacy (p<0.01), subjective norms (p<0.01), cognitive attitude (p<0.001) and food neophobia scale (p<0.001) changed significantly in only the education group. The intake frequency of Korean traditional foods did not significantly increase in either group. However, the preferences and intake experience of the foods, which were offered in class and school meals, changed significant in only the education group. In conclusion, dietary education based on sensory education may be useful for developing a positive eating attitude for Korean traditional foods in children.

이 연구는 2006년 5월부터 2010년 11월까지 제주도와 부속도서인 가파도에 서식하는 쇠살모사의 먹이원과 지역에 따른 먹이이용의 차이를 밝혀 먹이원의 차이가 쇠살모사의 생활사에 어떠한 영향을 미치는지 밝히기 위하여 이루어졌다. 연구결과, 제주도 개체군에서 확인된 먹이원은 왕지네(Scolopendra subspinipes mutilans), 제주도롱뇽(Hynobius quelpaertensis), 청개구리(Hyla japonica), 맹꽁이(Kaloula borealis), 북방산개구리(Rana dybowskii), 참개구리(Rana nigromaculata), 도마뱀(Scincella vandenburghi), 대륙유혈목이(Amphiesma vibakari), 작은땃쥐(Crosidura shantungensis), 한라산뒤쥐(Sorex caecutiens hallamontanus), 제주등줄쥐(Apodemus chejuensis) 등으로 양서류나 파충류 및 소형포유류를 주로 포식하는 것으로 나타났다. 이중 양서류가 55.2%로 가장 높은 빈도를 보였고, 포유류 20.7%, 지네 13.8%, 파충류 10.3% 순이었다. 이와 달리 가파도 개체군에서는 지네와 도마뱀만을 먹는 것으로 나타났다. 지네나 도마뱀은 작은 크기라 1회 포식으로 얻을 수 있는 영양분이 떨어지기 때문에 제주도 개체군에 비해 생장이나 생식에 불리하게 작용할 것이다. 가파도 개체군의 경우 이용할 수 있는 먹이원의 종류는 비교적 다양함에도 불구하고 도마뱀과 지네만을 주로 포식하는 것은 다른 먹이원의 밀도가 낮아 이를 찾기 위한 노력에 소비되는 에너지를 최소화하기 위해 질은 낮지만 쉽게 구할 수 있는 먹이를 선택하는 것이라 판단된다. 뱀은 머리의 크기가 클수록 큰 먹이를 선택하는 경향이 있는데, 제주도 개체군에서도 쇠살모사의 머리의 크기와 먹이의 직경 사이에 양의 상관관계를 보였다. 제주도 개체군은 수컷이 암컷보다 머리가 크며, 이러한 결과는 먹이의 선택에도 영향을 미칠 것이라 판단된다. 반면, 지네와 도마뱀만을 포식하는 가파도 개체군에서는 머리 크기와 먹이 크기 간에 유의한 차이는 없는 것으로 나타났다. 이러한 결과는 같은 종이라도 서식장소에 따라 이용가능한 먹이원을 선택하여 각기 다른 방향으로 환경에 적응하면서 개체군을 유지하는 데 유리한 방향으로 성장해간다는 것을 직접적으로 보여주는 매우 의미 있는 자료라 판단된다.

The aim of this study was to investigate the relationship between intake experience of mother’s milk intake/baby food intake, present eating habits, and atopy symptoms in elementary school students in Chungnam province. More frequent intake of mother’s milk was associated with less atopy symptoms. Subjects who had good attitudes for baby food in the past had less unfavorite foods. In addition, subjects that ate fruits and vegetable-baby food had better eating attitudes for a balanced diet. Unbalanced diet was associated with worse behavior characteristics. Frequency of eating breakfast affected behavioral characteristics. As this study had regional and size limitations, it is necessary to further investigate the relationship between past intake experience of mother’s milk/attitude towards baby foods and present eating habits/physical growth. Based on these results, past intake experience of mother’s milk/attitude towards baby foods might affect present physical growth/development and eating habits of subjects.