This study investigated benthic macroinvertebrates and fish in the Yeongsangang River weir and analyzed stomach contents of Squalidus chankaensis tsuchigae. Length distribution of individuals varied by site, with 91.3% and 72.7% falling within the 70-90 mm range in SC-U (upstream location of Seungchon weir) and SJ (location between Seungchon and Juksan weirs), respectively, and 77.5% within 70-80 mm and 100 mm range in JS-D (downstream location of Juksan weir). Chironomidae spp. (nonred type) were the most abundant food sources, comprising 46.3%, 76.9%, and 88.3% of the diet at SC-U, SJ, and JS-D, respectively. The Electivity Index (EI) indicated a strong preference for Chironomidae spp. (non-red type) (0.927) and avoidance for the red type (-0.929) and Limnodrilus gotoi (-0.995). The proportion of burrowers (BU) increased downstream, while swimmers (SW) decreased. The condition factor (K) varied by site, decreasing in SC-U and increasing in SJ and JS-D, showing a significant positive influence on the number of food sources (p<0.05). Among food sources, Chironomidae spp. and Baetidae sp. were predicted to be utilized across a broad range of lengths and weights, with strong connectivity observed among Tanypodinae sp., Hymenoptera sp., and Baetiella tuberculata.

본 연구는 넷플릭스 시리즈 <흑백요리사: 요리 계급 전쟁>의 한국어- 인도네시아어 자막에서 나타난 음식명 번역 전략을 분석하고, 이에 영향 을 미치는 요인을 탐구하였다. 연구는 페데르센(Pedersen)과 레피할메 (Leppihalme)의 번역 전략 분류를 바탕으로 분석 되었으며, 유지, 직역, 중립화, 확대/축약, 문화 내 적응, 대체, 생략 전략이 분석 대상이 되었 다. 연구 결과, 유지 전략과 직역 전략이 가장 빈번하게 사용되어, 출발 어의 형식적 요소와 의미를 최대한 보존하려는 경향이 확인되었다. 그러 나 이러한 번역 전략은 음식명에 내포된 문화적 맥락을 충분히 전달하지 못하는 한계를 드러냈다. 본 연구는 자막 번역의 제약 속에서 음식명 번 역이 도착어 독자와의 문화적 간극을 좁히고 출발어의 문화적 함의를 효 과적으로 전달하기 위한 새로운 전략적 접근의 필요성을 강조한다.

본 연구는 선교사의 탈진 예방과 극복을 위한 멤버케어의 효과를 살펴보았다. 연구의 초점은 멤버케어의 전략으로써 생활습관 교정과 푸드테라피의 효과를 분석하였다. 선교사는 새로운 문화적 환경에서 고립감, 언어 장벽, 생활 여건 변화, 과로 등으로 만성적인 스트레스와 탈진에 노출되기 쉽다. 이러한 탈진은 신체적, 정서적, 영적 건강에 부정적인 영향을 미치며 사역의 지속 가능성을 위협한다. 생활습관 교정은 규칙적인 운동, 수면 관리, 건강한 식습관, 스트레스 완화 기법 등을 포함한다. 이를 통해 신체적·정신적 안정을 도모할 수 있다. 푸드테라피는 면역력 강화와 탈진으로 인한 질병 치유를 돕는 영양소 및 식품을 섭취하도록 돕는다. 이를 통해 신체적·정서적 회복 을 촉진한다. 본 연구는 생활습관 교정과 푸드테라피가 선교사의 탈진 완화와 건강 회복에 긍정적인 영향을 준다고 제안한다. 또한, 이를 멤버케어 전략으로 활용할 가능성을 제시한다. 이를 바탕으로 실질적이 고 체계적인 멤버케어 프로그램 개발의 필요성을 강조한다.

본 연구에서는 신선 채소의 병원성 미생물 제어를 위해 phytic acid (PA)가 포함된 30 mg/L slightly acidic electrolyzed water (SAEW)의 세척 효과를 평가하였다. 로메인 상추, 방울토마토, 당근에 Escherichia coli O157:H7 및 Salmonella spp.를 접종하고 수돗물 또는 SAEW-PA 소 독수로 5분간 세척하였다. 전반적으로, 시료를 SAEW-PA 로 처리하였을 때 병원균이 유의적으로 감소하였으며, E. coli O157:H7 및 Salmonella spp. 모두 방울토마토와 당근 보다 로메인 상추에서 더 효과적으로 감소하였다. 본 연 구는 또한 식품 접촉 표면인 고무, 플라스틱 및 스테인리 스 스틸의 S. Typhimurium 바이오 필름에 대한 SAEW-PA 소독수의 세척 효과를 평가하였다. S. Typhimurium 바이 오 필름은 고무 재질에서 가장 잘 형성되었고, 플라스틱 과 스테인리스 스틸이 그 뒤를 이었다. 세척 효과는 식품 접촉 표면 및 세척 시간에 따라 다르게 나타났는데, SAEWPA 소독수로 1분간 세척하는 것이 스테인리스 스틸에 가 장 효과적이었으며 고무 및 플라스틱에 미치는 영향은 적 었다. 세척 시간을 5분으로 연장하면 모든 표면에서 바이 오 필름 제거 효과가 향상되었다. 특히 고무 재질에서 NaClO에 비해 SAEW-PA 소독수가 바이오 필름을 더 효 과적으로 감소시켰으며, 이는 식품 산업에서 고무 장갑과 같은 고무 표면을 소독하는 데 SAEW-PA 소독수를 활용 할 수 있음을 시사한다.

The objectives of the study were to examine food waste generation and reduction efforts at home, and to identify factors affecting the intention to reduce food waste. A total of 3,321 food buyer responses were used from the 2022 Consumer Behavior Survey for Food of the Korea Rural Economic Institute. Statistical methods for a complex sample were applied by using a SPSS program (ver. 26.0). The average daily food waste generation per household significantly differed by the main food purchaser’s age and household size. Plate waste and food waste from preparation were the main types of food waste. A multiple regression analysis revealed that intention to reduce food waste was influenced by the main types of food waste, the average daily amount of food waste, the perceived amount of food waste, and the perceived importance of food waste reduction after adjusting for the age of the main food purchaser and household size. Since the amount of food waste was affected by a series of food behaviors as well as consumer’s intention to reduce waste, empirical research on the types and amounts of food waste generated in Korean households and qualitative research on behaviors and attitude affecting food waste are needed.

This study examined the intake status and the factors affecting intake of functional foods using the data from Consumer Behavior Survey for Food by the Korea Rural Economic Institute. Among the total respondents, 80.4% took functional foods, and the number of respondents who took two types of functional foods was the highest. The main reason for taking functional foods was to prevent disease, and the main places of purchase of functional foods were off-line large supermarkets, on-line shopping malls, and pharmacies. Compared to a year ago, the percentage of increase in functional food purchases this year was higher than the percentage of decrease. The most common reasons for not taking functional foods were ‘not feeling the need’ and ‘not trusting the quality’. As a result of conducting a complex samples logistic regression analysis to identify the factors affecting the intake of functional foods, gender, age, marital status, illness state, alcohol drinking, and convenience-seeking type among dietary lifestyles were significant.

This study aimed to compare food procurement and dietary behavior of single-person households in Korea. A total of 949 single-person households that participated in the 2022 Food Consumption Behavior Survey were divided into three age groups: 20~39 years (n=204), 40~59 years (n=317), and 60~74 years (n=428). Monthly expenditure on eating out was similar for the 20~39 and 40~59 age groups at around 145,000 KRW, while the 60~74 age group spent 79,823 KRW (p<0.001). The frequency of eating out was the highest at 2~3 days per week for the 20~39 age group, with take-out occurring 1 day per week (p<0.01). Regarding online food purchases, 35% of the 20~39 age group bought food online once every two weeks, whereas 40~59 and 60~74 age groups had higher percentages of those buying non-online food (44.7% and 89.0%, respectively, p<0.001). Regarding dietary competency index, healthy eating scores were the highest in the 60~74 age group (p<0.01). As the dietary competency index increased, monthly expenditure on take-out decreased for the 40~59 age group while satisfaction with current diet increased across all age groups (p<0.01). This study is expected to be helpful for developing nutrition education materials tailored to different life stages.

This study compared the dietary perceptions, food labeling behaviors, and purchasing patterns of vegetarians and nonvegetarians. The data from 5,811 adults aged ≥19 years who participated in the 2023 Consumer Behavior Survey for Food were analyzed. The participants were divided into vegetarians and non-vegetarians according to their dietary practices. Vegetarians were further divided into strict, semi, and occasional vegetarians. Non-vegetarians regularly consumed plantand animal-based foods without dietary restrictions. Vegetarians comprised 15.4% of the participants, and health (50.4%) was the primary motivation for adopting a vegetarian lifestyle. Compared to non-vegetarians, vegetarians prioritized their rights and responsibilities as citizens and identified a vegetable-centered diet as the most crucial factor for health. Vegetarians showed greater interest and trust in food labeling than non-vegetarians. Vegetarians selected a wider variety of food and had different purchasing motivations when purchasing eco-friendly foods than non-vegetarians. Vegetarians exhibited higher purchase frequencies across all categories than non-vegetarians and had different reasons for purchasing convenience foods. These findings highlight the diversity of vegetarian dietary motivations and behaviors, emphasizing the need for tailored dietary policies and education.

This study examined consumer perceptions and market trends of Korean food products sold on Amazon, focusing on keyword and review analysis. As Korean cuisine gains global attention, particularly in the U.S., it is essential to understand how international consumers perceive these products. Data were collected from Amazon, encompassing product details and customer reviews of Korean food categories. Frequently mentioned keywords in the reviews were identified, and customer sentiments were explored using Python-based data analysis. The results suggest that taste, especially spiciness and sweetness, is a key determinant of consumer satisfaction. Although Korean food was generally well-received, packaging and delivery issues were common complaints. These findings provide strategic insights for Korean food manufacturers aiming to expand globally, emphasizing the need for tailored product development and enhanced logistics.

Salmonella enterica는 세계적으로 가장 널리 알려진 식 중독균이다. Salmonella enterica Enteritidis MFDS1022168 은 인천보건환경연구원에서 계란에서 분리된 균주로, 이 균 주가 지니고 있는 병원성에 대한 genome 수준의 메커니즘을 이해하기 위하여 whole genome sequencing을 진행 하여 유전체를 분석하였다. PacBio Sequel 장비를 이용하 여 유전체염기서열 분석을 진행한 결과 invA를 비롯한 여 러 종류의 병원성유전자를 갖고 있는 것으로 확인됐다. 이 에 따라 해당 균주의 독성을 파악하기 위해 유전체분석을 진행하였다. 유전자 총 수 예측 결과, 4,776개의 CDSs, 84 개의 tRNA, 22개의 rRNA를 보유한 것으로 나타났다.

The objective of this study was to categorize consumers' food-related lifestyles into various types and discern the differences in consumer preferences for locally sourced ingredients in Home Meal Replacement (HMR) based on food-related lifestyles. The online survey was conducted from December, 2020, involving 474 adults who registered with Macro Mill Embrain. Statistical analyses, including frequency analysis, descriptive statistics, factor analysis, K-means cluster analysis, and one-way ANOVA were applied to the collected data. The findings revealed the ‘convenience-seeking group,’ the 'high interest in food-related lifestyle group,' and the ‘health and taste-seeking group.’ The ‘convenience-seeking group’ showed a high proportion of respondents (65%) didn’t check the origin, whereas the ’high interest in food-related lifestyle group’ (57.5%) and the ‘health and taste-seeking group’ (66.7) had higher proportions of respondents who checked the origin. Regarding the reasons for preferring locally sourced HMR, all three clusters emphasized safety, hygiene, and fresh ingredients as the most critical factors. This study represented the first exploration into consumer preferences for HMR using locally sourced ingredients, segmented by their food-related lifestyles. The findings provided valuable foundational information for the development of HMR using locally sourced ingredients and could be applied to decisions in the food industry and related policy-making.

식품 사기는 글로벌 식품 공급망에 상당한 위협을 가하 며 경제적 안정성과 공중 보건에 영향을 미친다. 이 리뷰 에서는 먼저 식품 사기 취약성 평가(food fraud vulnerability assessment, FFVA)를 조사하여 다양한 기관의 통합된 정 의와 분류를 통한 표준화된 방법론의 필요성이 강조되었 다. 네 가지 주요 FFVA 도구인 ‘United States Pharmacopeia (USP) 식품 사기 완화 지침’, ‘International Featured Standards (IFS) 표준 제품 사기’, ‘SSAFE 식품 사기 취약 성 평가 도구’, ‘미국 Food and Drug Administration (FDA) 와 United States Department of Agriculture (USDA) criticality, accessibility, recuperability, vulnerability, effect, and recognizability plus shock (CARVER+Shock) 도구’의 주요 특징과 한계점 등을 살펴보았다. 또한 Safe Supply of Affordable Food Everywhere (SSAFE)의 식품 사기 취 약성 평가 도구를 적용하여 우유, 향신료, 오일, 유기농 식 품, 육류, 해산물 및 알코올의 공급망에 대한 취약성 평가 사례를 살펴보았다. 그 결과, 취약성을 평가할 때 원자재 나 제품이 브랜드 또는 상표 위조에 덜 취약한 경우 평가 설문에서 위조 관련 질문을 제외하는 등 식품 공급망 특 성이나 조사 대상에 따라 평가 항목이 조정되었다. 또한 식품 사기 행위의 기술적 탐지 난이도, 기업의 윤리적 문 화, 모니터링 시스템의 구축 정도가 식품 사기 취약성에 상당한 영향을 미치는 것으로 나타났다. 현재 이러한 평 가도구들은 귀중한 프레임워크를 제공하지만, 식품 사기 의 진화하는 본질을 해결하기 위해 보다 통합적이고 적응 가능한 접근 방식이 필요하다는 점이 시사되었다. 식품 사 기 예방을 위한 강력하고 글로벌한 표준을 수립하기 위해 서는 향후 FFVA 방법론을 개선하고 산업, 규제 기관 및 학계 간의 협력이 보다 강화되어야 할 것이다.

본 연구는 아메리카동애등에(Hermetia illucens)의 대량 사육을 위하여 남은음식물 사료의 최적 수분 함량과 적정 사육 밀도를 조사하였다. 실 험에서는 500 g의 습식 사료의 수분 함량을 각각 30%, 50%, 70%, 90%로 조정한 후, 3,500마리의 3령 유충을 7일 동안 사육하였다. 그 결과, 90% 수분 함량에서 평균 유충 무게는 7.19 g으로 측정되었고, 70% 수분 함량에서 가장 높은 무게인 10.54 g이 나타났다. 반면, 50%와 30% 수분 함량에 서는 유충 생육이 저조한 결과가 나타났다. 적절 사육 밀도를 조사를 위해 100,000, 150,000, 200,000, 250,000 마리의 3령 유충을 70% 수분함량 의 100 kg 습식 사료에 7일 동안 처리하였다. 그 결과, 250,000 마리에서 총 유충 생산량이 22.79 kg으로 가장 높게 나타났으나, 150,000, 200,000, 250,000 마리 밀도 간에는 유의미한 차이가 없었다. 100마리당 평균 무게는 100,000 마리에서 16.90 g, 150,000 마리에서 15.20 g, 200,000 마리 에서 11.30 g, 250,000 마리에서 9.50 g으로 확인되었으며, 100,000 마리와 150,000 마리 밀도 간에는 유의미한 차이가 없었다. 결론적으로, 남은 음식물 사료인 습식사료 100 kg를 급여할 경우 수분 함량을 70%로 유지하고 사육 밀도를 15만 마리로 설정하는 것이 가장 효과적임을 확인하였다.

This study analyzed the status of agrifood consumer competencies and the factors influencing them to provide useful information to improve the quality of life by strengthening the agrifood consumer competencies. The raw data of the 2022 Consumer Behavior Survey for Food collected by the Korea Rural Economic Research Institute were used. The data from 3,321 responses were used for the final analysis. Among the competencies, the average score of the cognitive and practical competencies were 3.543 and 3.459 points, respectively. In addition, the average scores of the specific areas within cognitive competency were 3.587 points for dietary competency, 3.557 points for civic competency, and 3.489 points for purchasing competency. Within practical competency, the average scores of the specific areas were 3.569 points for dietary competency, 3.422 points for civic competency, and 3.392 points for purchasing competency. Gender, age, monthly household income, marital status, administrative district, interest in health, and interest in food safety issues were the significant factors affecting the specific areas within cognitive competency. On the other hand, gender, age, educational level, monthly household income, marital status, administrative district, interest in food safety issues, and each of the areas within cognitive competency had a significant impact on the specific areas of practical competency.

This study examined domestic consumption trends in the development of mushroom-based alternative food products. It found that 85.5% of consumers were aware of alternative foods, with a higher recognition rate among younger age groups and variations based on household composition and monthly income. Additionally, 70% of consumers familiar with alternative foods had tried them. Among those who had not, taste (16%) and purchasing challenges (15%) were the primary barriers. Minced meat was the most commonly consumed alternative (25%), while dumplings (7%) and burgers (1%) were less popular. Notably, dumplings and burgers showed the highest potential for development using mushroom-based ingredients. These findings provide valuable foundational data for advancing mushroom-based alternative food products.

식품 포장 분야에서 바이오센서와 바이오폴리머 기반 나 노복합체, 즉 바이오나노복합체의 통합이 점차 산업 전문 가들에 의해 인식되고 있으며, 이는 식품의 품질과 안전 에 대한 우려가 증가함에 따라 주도되고 있습니다. 식품 포장에 내장된 바이오센서는 포장된 상품의 미생물에 의 한 변질을 지속적으로 모니터링함으로써 식품의 완전성을 유지하는 핵심 요소로 업계를 변화시킬 준비가 되어 있다. 동시에, 탁월한 기계적, 열적, 광학적, 항균적 특성으로 인 해 바이오폴리머 기반 나노복합체의 연구와 적용이 크게 확대되었다. 이러한 특성은 이들을 혁신적인 포장 솔루션 에 적합한 주요 재료로 만든다. 그러나 지능형 식품 포장 시스템 발전에 바이오센서와 바이오나노복합체를 사용하 는 잠재적인 장애물과 전망을 탐구하는 것은 아직 충분하 지 않다. 바이오나노복합체와 바이오센서의 융합을 제안 하는 것은 스마트 포장 산업을 재정의하는 획기적인 단계 로, 이 기술들을 더 깊이 이해하여 지속 가능하고 경제적 으로 실행 가능한 스마트 포장 옵션의 개발을 촉진할 필 요성을 강조한다. 이 리뷰는 바이오센서와 바이오나노복 합체에 대한 기존 연구와 개발 동향을 철저히 검토하고, 가까운 미래에 스마트 식품 포장 산업에서 진전을 이끌어 낼 앞으로의 도전과 기회를 강조하는 데 전념하고 있다.

The purpose of this study was to compare and analyze dietary self-efficacy and Nutrition Quotient (NQ) according to the degree of food-related content use in university students. From October to November 2022, a total of 332 college students (140 males and 192 females) attending universities in Chungcheongbuk-do were surveyed to collect data on general information, food-related content use level, dietary self-efficacy, and NQ for adults. The average dietary self-efficacy score of the group that did not use food content was 3.08 points, which was significantly higher than the group that watched it sometimes (2.89 points) and the group that watched it often (2.83 points) (p=0.0191). The total NQ score of 48.85 points was the highest among the three groups (p=0.0270). For subjects who responded that they had no experience of eating food at all after using food content, their dietary self-efficacy was 3.03, which was significantly higher than the group with occasional or frequent food consumption experience (p=0.0194). Results of this study can be used as basic data for clarifying the relationship between the use of food-related content and eating habits in university students and for proper eating habits education for university students.

Recently, ESG(Environmental, Social, Governance) has been recognized as an important factor for the sustainable growth of companies. However, only 14.5% of food manufacturing companies have adopted ESG management. In particular, small and medium-sized enterprises(SMEs) face difficulties in implementing ESG management due to a lack of specialized personnel and resource constraints. The purpose of this study is to analyze the impact of ESG ratings on the management performance of 40 food manufacturing companies listed on the Korea Exchange(KRX) that have been evaluated for ESG. The one-way ANOVA was used and performed on data for 40 food manufacturing companies published by the Korea Institute of Corporate Governance and Sustainability(KCGS) in 2023. The results of the analysis showed statistically significant differences in sales (F=12.936, p<0.001) and foreign ownership (F=7.74, p<0.01) based on ESG ratings. Furthermore, Scheffe's post-hoc analysis indicated that the higher the ESG rating and individual scores, the better the overall management performance. Therefore, it is concluded that food manufacturing companies should continuously invest in and focus on ESG management to secure a competitive advantage in the market and achieve sustainable growth.