A new type of food created in laboratories – lab grown meat (LGM) is an alternative to traditional animal farming and attracting attention of media, industry experts and consumers. Why is this new product so controversial? It is claimed that cell-based meat production is more environmentally friendly, ethical and sustainable than traditional methods that involve animals. Hence, being less harmful and potentially slowing down environmental degradation that leads to climate change. However, consumers have concerns regarding product quality, sourcing of cells used for production and use of growth serums. So many differing views are present, even before LGM is introduced as a marketable product. This paper examines what drives public discourse regarding how this new industry can be regulated, technology and how social media posts, fake news and publicly available rhetoric address consumer concerns and consumer acceptance regarding this new food category.

Recently, there is growing interest in studying the dietary patterns that affect the risk of circulatory system diseases (CSDs). We investigated the relationship between CSDs and dietary patterns through a follow-up study in Korea (2001-2016). The participants of this study were obtained from the Korean Genome and Epidemiology Study (KoGES). This study was a large community-based cohort study (the Ansan-Ansung areas) conducted to assess the effects of various factors, especially diet, on the onset of chronic diseases among the Korean population aged 40-69 yrs. Baseline data were collected from 2001 to 2002, and follow-up studies were performed every 2 yrs, with over 7 follow-up studies performed (2015-2016). Three dietary patterns were identified using factor analysis: “vegetable and seafood (men)/soup and stew (women)” pattern, “sweet foods and breads-rice cake” pattern, and “multigrain rice and cooked white rice” pattern. None of the dietary patterns were significantly associated with the risk of CSDs in either men or women. Our follow-up study is meaningful as it investigated whether the dietary patterns of individuals according to sex affects the development of CSDs.

The purpose of this study was to investigate the factors related to milk consumption in university students. A questionnaire, comprised of general questions and factors related to milk consumption, was administered to 269 male and female university students (134 males, 135 females). The results show that the proportion of males reporting that they drink milk because “for good nutrition” was higher than that of females (p=0.0200). Additionally, males initiated more effort to drink milk than females (p=0.0192). Analysis of the groups classified according to milk consumption shows that the proportion of respondents exercising regularly was significantly high in the milk consumption group (p=0.0199). The proportion of respondents often consuming carbonated drinks as snacks was significantly low in the milk consumption group (p=0.0219). Whereas, the proportion of respondents consuming fruits as their main snack was significantly higher in the milk consumption group than in the non-milk consumption group (p=0.0063). Also, the milk consumption group shows significantly higher awareness of the importance of milk than the non-milk consumption group (p<0.0001). These results can be used as a valid foundation to provide university students with nutritional education relative to milk consumption and its associated benefits in the future.

본 연구에서는 식품섭취량 데이터를 활용하여, 한국인의 식습관을 분석하고 관리방향을 제안하였다. 국민건강영양 조사의 원시자료를 활용하고, 국내 대표적 식품 분류체계인 식품공전을 반영해서 품목수 839개(세부품목수 1,419개)를 대상으로 실시하였다. 일일 총 식품섭취량은 1,585.77 g/day 이고, 그 중 원재료식품은 858.96 g/day(54.2%), 가공식품은 726.81 g/day(45.8%)로 산출되었다. 식품군별 식품섭취량은, 곡류가 가장 높은 비율을 차지했고, 식품섭취량 상위15위 식품군 중 90% 이상의 대상자가 섭취하는 목록으로는 곡 류(99.06%), 근채류(95.80%)로 나타났다. 품목별 분석에 의하면 주요 다소비(일일식품섭취량 1%이상 섭취, 158.6 g/ day) 및 다빈도(일일평균 국민 25% 이상 섭취, 5,168명) 품목은 쌀, 배추김치, 사과, 무, 달걀, 고추, 양파, 밀, 두부, 감자, 오이, 돼지고기로 산출되었다. 섭취빈도 중심의 상위순위 목록은 주로 한식양념 재료들이 포함되었다. 김치류는 배추김치(64.89 g/day)의 섭취량 비율이 67%로 가장 높게 나타났다. 주류의 경우 섭취량 및 섭취빈도 모두 상위 5위 안에 포함되어 있으며, 세부적인 섭취량은 맥주 (63.53 g/day), 소주(39.11 g/day), 막걸리(19.70 g/day) 순으로 높았고, 섭취빈도는 소주(11.3%), 맥주(7.2%), 청주(6.6%) 순으로 높게 산출되었다. 2010년부터 2015년도 식품섭취 량 추이에서 곡류는 꾸준하게 감소하고, 음료류는 다소 증가하는 추세였다. 주류의 섭취빈도에서는 일부 종류인 막걸리, 와인, 청주, 복분자주에서 년도별로 감소하는 경향 이었고, 김치류도 감소하는 추세였다. 식품 섭취패턴은 체내노출과 직접적인 영향이 있으며, 식품섭취량이 높은 식품과 섭취빈도가 높은 식품 모두 관리가 중요하지만, 우 리나라 섭취 특성을 고려하여 국내에 적합한 안전관리 방안 마련이 필요하다. 식품 섭취로 인한 유해오염물질의 노출량 관리를 위해서 다소비 식품은 섭취용량과 관련이 높으므로 식품의 오염도 관리 중심으로 다빈도 식품은 섭취 기간과 관련이 높으므로 섭취시 장기노출로 인한 체내축적 중심으로 접근하는 것을 권장한다.

Purpose: This study investigated the dietary patterns associated with Korean food and the level of proper eating habits according to recognition of the Kimchi cooking method, and aimed to suggest the necessity of dietary education of traditional foods such as Kimchi. Methods: Based on the results of the national dietary survey conducted in 2014 by Ministry of Agriculture, Food and Rural Affairs of Korea, a total of 1200 subjects were classified into two groups, one that knew how to make Kimchi (53.8%) and another that did not (46.2%). Results: The group that knew how to make Kimchi (FG) showed significantly higher scores in knowledge of how to cook most types of Korean foods and traditional fermented foods than the other group (NG). Moreover, FG showed significantly higher scores in regularity in meals and a higher frequency of Korean foods such as rice, Kimchi, and grilled or stewed food, while it showed significantly lower scores in dietary risk factors than NG. In addition, FG showed significantly higher scores in dietary education interest and number of meals with family during the week than NG. Finally, FG had significantly higher scores in the degrees of practice of all eight items related to proper eating habits. Conclusion: Since recognition of Kimchi cooking has a great influence on maintenance of dietary life, dietary education to improve the cooking ability of traditional foods should be further strengthened.

인간의 수명이 늘어나면서 필연적으로 사람들의 관심은 단순히 오래 사는 것에서 건강하게 오래 사는 것으로 변화 하여 장수 요인을 탐색하기 위한 연구들이 많이 진행되었 다. 특히 고혈압과 식습관(Lee 등 2009), 대사증후군과 영양 소 섭취(Lee & Kwon 2010) 등 질병 유무와 노인들의 식습 관과의 관계를 조명하여 특정 질병이 있는 노인과 대체적 으로 건강한 노인의 식습관 특성 및 영양 섭취 패턴을 규명 한 연구들도 많이 진행되어 전반적으로 노화와 식생활에 초점을 맞춘 연구들이 많이 진행되어 왔다. 본 연구는 특정 질병에 초점을 맞추는 대신, 대표적 장수지역인 전라남도 일부 지역에 거주 중인 노인들의 전반적인 신체적․정신적 기능의 유지 정도를 파악하고 이를 바탕으로 군집분석을 수행하여 기능 원활 노인과 기능 약화 노인을 구별하고, 이 들 노인들의 식생활 특성을 파악하고자 하였으며, 연구의 결과는 다음과 같다. 1. 기능원활정도를 인구통계학적인 부분과 연계하여 살펴 보았을 때, 기능이 원활한 노인들과 기능이 약화된 노인들의 연령 범위는 동일하였으나, 기능약화집단 노인의 평균연령이 7세 정도 더 높았다. 이는 전반적으로 노화가 신체적․정신 적 기능에 미치는 영향이 매우 크기 때문으로 사료된다. 기능 원활집단의 남성비율이 기능약화집단의 2배에 달하였으며, 기능원활집단 노인의 학력이 더 높고 문맹률이 더 낮은 것으 로 나타나, 문맹률과 노인의 신체적 정신적 기능 원활 정도가 서로 관련이 있을 것으로 추정해 볼 수 있었다. 기능원활집단의 배우자 동거 비율과 독거 비중이 높았으며, 기능약화집단 의 자식 동거 비율이 높았다. 두 집단의 경제 수준, 종교, 출 생순위, 자녀 숫자에는 차이가 없었다. 2. 과식 여부, 식욕 상태, 소화 상태, 편식 여부는 두 집단 간에 통계적으로 유의한 차이가 없었으나, 평소 과식하는 노 인의 비율이 8.3%, 식욕이 저하된 노인의 비율이 13.0%, 소화 상태가 불량한 노인의 비율이 10.4%, 편식을 하는 노인의 비 율이 14.0% 정도로 나타나, 이들 노인에 대한 지속적인 영양 관리와 모니터링이 필요할 것으로 보인다. 3. 기능약화노인들에 비해 기능원활노인들의 김치와 생 채소의 선호도가 높았는데, 이는 노인들의 저작운동 원활정 도와 연관이 있는 것으로 사료된다. 전체적으로 음료 중 물 과 커피의 선호도가 높았으며, 기능약화 노인의 간식 및 외 식 빈도가 기능원활 노인에 비해 유의하게 더 낮았다. 특히 외식빈도가 주 3회 미만인 응답자가 전체 노인의 59.2%이 며, 외식 종류에 대한 질문에 이 노인들의 대다수가 응답을 하지 않아 많은 노인들이 외식을 전혀 하지 않는 것으로 판 단된다. 4. 비타민과 무기질을 비롯한 각종 건강기능식품의 복용에 있어서는 섭취하는 노인이 30% 미만으로 그리 높지 않았으 며, 기능원활 노인들의 건강기능식품 섭취 비율이 기능약화 노인들의 섭취비율보다 훨씬 높게 나타났다. 건강기능식품의 복용과 노인들의 기능 유지 간에 관계가 있을 수 있음을 짐작 해 볼 수 있으나, 응답한 노인들의 숫자가 작고 건강기능식품 의 정확한 종류 및 복용 기간 등을 알 수 없어 본 연구에서는 결론을 내리기 힘들다. 향후 이 부분에 있어서 연구가 진행된 다면 노인들의 신체적․정신적 기능 유지와 관련 있는 건강 기능식품을 통해 노인들의 기능 유지 및 개선에 도움이 될 수 있을 것이라 생각된다. 건강기능식품 복용 동기는 친척이 나 아는 사람의 권유가 가장 높아, 의사나 약사 등 건강기능 식품에 대해 보다 정확한 정보를 전달할 수 있는 사람들의 권유가 이에 크게 미치지 못하는 것으로 나타났다. 5. 주요 100가지 식품의 섭취 빈도 조사 결과, 기능약화 노 인들은 48가지, 기능원활 노인들은 46가지 식품을 주 1회 이 상 섭취하고 있는 것으로 나타났는데, 이 중 열거된 채소 및 해조류 총 18가지 중 샐러드를 제외하고는 모두 주 1회 이상 섭취하고 있는 것으로 나타나, 채소류 섭취가 매우 빈번함을 알 수 있었다. 기능원활 노인들은 잡곡밥을 흰쌀밥보다 더 자 주 섭취하고 기능약화 노인들은 흰쌀밥을 더 많이 섭취학고 있어서 다소 차이가 있음을 알 수 있었다. 동물성 단백질 식 품의 경우 등푸른 생선은 기능약화 노인들이, 쇠고기탕/국류, 오징어/낙지/한치류는 기능원활 노인들이 더 즐겨 먹는 것으 로 나타났다. 육류 및 어패류에 비해 콩 및 된장류의 섭취 빈 도가 훨씬 높아, 된장/청국장은 평균 하루 1회 정도는 섭취하는 것으로 나타났다. 이상의 연구 결과를 바탕으로 전라남도 거주 노인들의 신체적 정신적 기능원활 정도에 따라 식생활 패턴에 어느 정도 차이가 있음을 알 수 있었다. 노화와 비례하여 노인들 의 신체적 정신적 기능 유지 정도가 감소하기는 하였지만, 기능원활로 판명된 100세 이상 노인들과 기능약화로 판명 된 70대 노인의 식생활을 보다 세밀하게 연구하고, 코호트 연구를 통해 70대의 기능약화 노인들과 기능원활 노인들의 식생활 패턴을 앞으로 계속 관찰한다면 곧 다가오는 고령사 회에서 노인 의료비를 경감하고, 건강한 노년을 희망하는 많은 사람들에게 식생활 지침을 마련해 줄 수 있을 것이라 생각된다.

The purpose of this study was to investigate the snack and beverage intake patterns of students by body mass index groups (BMI 〈18.5, 18.5-23, 23-30, ≥30). Questionnaires were completed by 1381 high school students in Seoul, Incheon, and Gyeonggi-do, the area of Korea's capital region. There were no significant differences in skipping meals for overweight (BMI 23-30 and ≥30) or under-nourished (BMI 〈18.5) students. Girls skipped dinner more frequently than boys. Boys and girls both preferred meat and disliked fish regardless of BMI. Girls with BMI 23-30 disliked vegetables. Boys and girls would rather have crackers, candies, and chocolates than potatoes as snacks regardless of BMI. Obese boys (BMI ≥30) preferred flour-based food, fast food, and other food as snacks. Girls liked fruits more than boys. Snacks were eaten 2-3 times per week, when students were hungry or bored. There were no significant differences in the frequency or reasons (habitual, stressed) for snack consumption by BMI. Girls liked juice more than boys did, and boys preferred soda water more than girls did. Both the under-nourished (BMI 〈18.5) boy and girl groups had more juice than the overweight (BMI 23-30 and ≥30) groups. Obese (BMI ≥30) boys did not more drink soda water than other BMI groups. The under-nourished (BMI 〈18.5) boy group had more soda water than the normal (BMI 18.5-23) and overweight (BMI 23-30) groups. Girls in the overweight (BMI 23-30) group had 2 more cups of soda water a day than the normal group (BMI 18.5-23). Therefore, skipping meals and beverage intake patterns might influence BMI.

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are 「Seolnal(Gantan)」, 「Sambok(Doyonohi)」, and 「Chuseok(Tsukimi)」. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are 「Seolnal」 and 「Chuseok」, which are over 97%. In Japan those are 「Gantan」 and 「Tsukimi」, which are over 80%. Regarding learning experience of festive food 「Seolnal」 and 「Gantan」 are beyond 80% and 「Chuseok」 is 88%. In Japan 「Tsukimi」 is 71% and 「Omisoka」 is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom 「Seolnal」 has nine kinds of food, 「Sambok」 has three kinds, and 「Chuseok」 has five kinds in Korea In Japan 「Gantan」 has fourteen kinds of food, 「Doyonohi」 has three kinds, and 「Tsukimi」 has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.