The purpose of this study was to investigate factors influencing sales of health functional foods by door-to-door saleswomen. A total of 450 women who worked as door-to-door salespersons in Seoul were enrolled. The survey questionnaire was composed of five parts as follows: general characteristics, factors related with door-to-door sales process, task education, competency required for door-to-door salespersons, and customer relationship beliefs. The survey was conducted in October 2011. Finally, data on 302 subjects were statistically analyzed using the SPSS 17.0 package program. Reason for sales of health functional foods (p<0.01), time required for sales promotion (p<0.001), difficulties during sales of health functional foods (p<0.05), satisfaction of task education (p<0.01), and failure of salesperson's memory as problems of task education (p<0.01) were significantly associated with sales of health functional foods. However, means of sales promotion, frequency and time of task education, and competency required for door-to-door salespersons were not significantly related with sales of health functional foods. Customer relationship beliefs did not show significant association with sales of health functional foods either. In conclusion, certain factors were associated with sales of health functional foods by door-to-door saleswomen. These results provide an understanding for sales of door-to-door health functional foods and provide basic information for preparation of task education for health functional food saleswomen and marketing.

Informative messages on product packages—especially on packages of food products—should be credible. Otherwise, the firm might experience a serious fall in brand equity. However, because nutrition intake and health promotion are “credence attributes”, it isdifficult for consumers to evaluate them. Moreover, if nutrition message or health claims were false or puffery, consumers might suffer a serious health damage. Regarding the problems, in 1991, Japanese Government took the initiative in the world by introducing the FoSHU (Foods for Specified Health Uses) system—a license system in which the government tries to control all health claims on packages of food products launched in the country. It should be noted that there are two factors which can be appeared on packages only with the permission of Japanese Government. One is health claims, of course, and the other is the “FoSHU seal”—a symbolic mark designed for FoSHU foods. Interestingly, these two licensed factors may have different effects on perceived product value in health. In this research, we conducted two studies to examine the difference of the effects on product value in health. The results showed that consumer evaluations of food products are affected by the FoSHU seal. The FoSHU seal has a strong signaling effects on evaluations of the particular food products for specified health uses. On the other hand, unlike the FoSHU seal, approved health claims themselves have no main effects on evaluations of the FoSHU products. This implies that health claims have positive external effects on evaluations of non-FoSHU products in the same category. The results showed that the external effects can be inhabited by product differentiation through the FoSHU seal and./or packaging.

Curcuma, which is well known for its characteristic flavor, was fermented with lactic acid bacteria from kimchi, andthe taste and biological activities were examined in order to investigate its use as a health food ingredient. Althoughthe general composition of the fermented curcuma was similar regardless of lactic acid bacteria used for fermenta-tion, the overall acceptability of the curcuma fermented with Lactobacillus plantarum (CLp) was better than that ofthe other samples. Taste sensing tests showed that the higher overall acceptability of CLp stemmed from an increasein umami and sourness and a decrease in astringency with CLp. There were no statistical differences in curcumincontent, DPPH radical scavenging activities, and hydroxyl radical scavenging activities among the curcuma samples;however, CLpe, an extract of CLp, revealed dose dependent inhibition on the production of PG-E2 from RAW cells.Consequently, CLpe may be suitable for use in processed foods in order to provide health benefits without loweringtheir sensory qualities.

Food contact packaging material should be stable and non-reactive with the food that it is in contact with, and must promote the safety of food. However, for a number of years, there has been evidence that indefinitely small amounts of chemicals could migrate or leach from food packaging materials into the foods they hold. The chemistry and toxicity of such leachates are well-known and documented; and there is a growing concern over the matter among the general public. In addition, food regulatory agencies are imposing more stringent regulations on the maximum allowable amounts of known leachates into foods in recent years. The majority of toxicity studies have revealed that trace amounts of leachates pose no immediate health problems in humans. However, studies on the effects of long-term exposure or synergistic/cumulative toxicity are still lacking. The present review provides an overview of the chemical nature and toxicity of certain leachates from various types of food contact packaging materials that are in wide use.

In this study, we analyzed the database for items reported to Korea Food and Drug Administration as for manufactured health/functional food during 2010. There were 183 health functional food products manufactured in domestic having over 2 functional ingredients (hereinafter, combinational health functional food) among total 7319 products. Among 183 products, there were 177 products having over two kinds of functional ingredient and 6 products were over 3 ingredients. The most commonly used functional ingredients in the combinational health functional food were Garcinia cambogia extracts which were used in 41 products, Octacosanol and Saw Palmetto extract. When we searched the safety information for the pair of ingredients used in combinational health functional food using several database, there were no reports for safety concern. However, as there are still safety concerns when intake various functional ingredients at once, we suggested to enforce the reporting system of adverse event in order to strength safety management of health functional food. With these complement, the safety management of health functional food might be achieved including a combinational products.

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 ㎎/g. Total phenolic contents of cultured wild ginseng roots were 11.2 ㎎/g, and total flavonoids contents were estimated as 4.2 ㎎/g. The electron donating ability of cultured wild ginseng roots were 24.7～31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of 1, 000 ㎍/㎖. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 kcal. The contents of essential and non-essential amino acids were 852.26 ㎎ and 1, 178.29 ㎎, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly(17.6～32.8) inhibited α-glucosidase activity. However, there is no inhibitory activity against α-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin(used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.

Proper skin care promotes good metabolism and the biological activity of skin, helps maintain the skin in a healthy and beautiful state when combined with nutritional nourishment. Health functional foods are being used for the purpose of enhancing efficient skin care. Health functional foods related to skin care maintain the epidermis, dermal fibroblast layer and subcutaneous tissue that form the skin. Efficient functional foods alleviate the signs of endogenous aging that come with getting older and exogenous aging caused by sunlight. Even though the field of skin care related to health functional foods has received less attention and been the subject of less research compared to functional cosmetics which are developing widely, this area of skin care that maintains and improves the layer of dermal fibroblast through the intake of food, is expected to progress with the commercialization of products in many fields when the related technical research development is galvanized and the related patents are applied for. Research into health functional foods related to skin care in Korea started rather late in comparison to other advanced countries where patents for relevant techniques have been applied for since 1990's together with research conducted on how they might be used for practical purposes. This study used the key words ‘skin care, health functional food’ to search for Korean patents that have been applied for at the Korean Intellectual Property Office from 1983 to 2011 using the KIPRIS database, in order to help researchers in the related fields by organizing the patented formulas for health functional foods for skin care which have gained attention recently. According to the number of registrations in each industry field, the total number of patents was 1, 120 we screened the major patents among them, the field with the largest number was food foodstuff non-alcoholic beverage and preparation or treatment(A23L) with 135, then natural plant medicine & medical supplies and cosmetics(A61K) with 112, microorganisms or enzymes(C12N) with 63, heterocyclic compounds(C07D) with 44, horticulture or cultivation of sea weeds, forestry(A01G) 16 times, listed from the highest to the lowest number of applications. It has been revealed that food, foodstuff, non-alcoholic beverage and preparation or treatment(A23L) was the industry field where the most patents for health functional foods related to skin care were registered.

본 연구에서는 국민건강영양조사 1998년(제1기)부터 2008년(제4기 2차) 조사까지 총 5기의 식품섭취조사 자료를 이용하여, ‘들깻잎, 생것’, ‘들깻잎, 데친것’, ‘들깻잎, 찐것’, ‘들깻잎, 통조림’의 섭취자 및 섭취량에 대한 분석을 시행하였다. 특히, 국민건강영양조사의 식품 섭취량 자료로부터 합리적이고 객관적으로 들깻잎 섭취자의 수 및 섭취량을 산출할 수 있는 방법을 개발하였다. 들깻잎의 섭취량에 대한 분석은 국민건강영양조사의 전체 응답자의 평균 섭취량(응답자 평균 섭취량), 들깻잎 섭취자의 평균 섭취량(섭취자 평균 섭취량), 상위 5%의 극단 섭취자의 평균 섭취량(극단 섭취량), 남성 및 여성의 평균 섭취량, 20세 미만과 20세 이상의 평균 섭취량의 5가지의 항목으로 구분하여 분석되었다. 들깻잎 섭취자의 수 및 섭취량을 분석한 결과 들깻잎 섭취자의 수는 조사연도별로 균일한 분포를 나타내었으며, 1일 7-10명 중 1명이 들깻잎을 섭취한다는 결과를 도출하였다. 남성과 여성의 섭취자 비율은 여성이 남성에 비해 평균 1.22배 더 많았다. 응답자 평균 섭취량은 2.20 g이었으며, 섭취자의 평균 섭취량은 2005년에서 가장 높았고(21.40 g), 1998년과 2008년에 비하여 0.24 g 정도 증가하였다. 대부분의 조사연도에서 남성의 섭취량이 여성에 비해 높았고, 20세 미만의 섭취량은 전체적으로 20세 이상 섭취량보다 낮았다. 극단 섭취량 1998년에서 2005년까지의 섭취량이 평균 78.02 g으로 높았지만, 2007년과 2008년에는 평균 55.58 g로 낮아졌다. 들깻잎 섭취형태를 분석한 결과 ‘들깻잎, 생것’, ‘들깻잎, 통조림’, ‘들깻잎, 데친것’, ‘들깻잎, 찐것’ 순으로 응답자 수 및 섭취량 순위가 결정되었다. 그 중 ‘들깻잎, 데친것’, ‘들깻잎, 찐것’의 데이터가 충분치 않아 결과가 좋지 않게 나왔다. 또한 국민건강영양조사 식품 섭취량 데이터는 2007년부터 상시 조사를 시작하였으며, 그 이전에는 시행된 연도에 따라 조사 기간 및 계절이 1998년과 2001년에는 11-12월, 2005년에는 4-6월로 일관되지 않았기 때문에 연간 일일 섭취량을 판단하는 데 한계가 있을 것이라 생각된다. 본 연구의 결과를 확대하면 들깻잎 이외의 다른 농산물, 축산물, 수산물 및 이들의 가공품에도 적용할 수 있다. 이러한 식품의 섭취량에 대한 객관적인 정보는 농축수산물 및 가공식품을 통해 의도 또는 비의도적으로 섭취하는 화학 잔류물질의 위해성 평가를 위한 좋은 기초 자료가 될 것이다.

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.

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.

미국의 외식산업은 계속 증가하는 추세로 2005년의 레스토랑 매출은 U.S. GDP의 4%인 4,760억 달러에 달할 것으로 예측되며 약 4.9%의 성장이 기대되고 있다. 약900,000 레스토랑에서 식사와 간식을 제공하며 또한 레스토랑에서 근무하는 종업원의 숫자도 약 1억 2천만 명에 이르러서 민간부문에서 가장 큰 규모를 나타내고 있다. 미국 내 외식 산업의 환경은 사회변화와 함께 빠른 속도로 변화하고 있다. 베이비 붐 세대가 장년기에 들어서면서 노인 인구가 급증하고 있으며, 비만과 성인병의 증가로 인해 레스토랑 메뉴의 영양표시에 대한 요구도가 커지고 있다. 또한 외식이 비만에 미치는 영향에 대한 사회적인 문제가 관심의 초점이 되면서 레스토랑에서 건강 메뉴 개발이 요구되고 있다. 이와 함께 건강지향 고객의 증가로 인해 보다 건강한 외식에 대한 필요성도 증가하고 있는 추세이다. 따라서 이러한 환경변화에 대응하기 위한 레스토랑의 노력이 어느 때 보다도 필요한 시점이다. 외식산업 시장에서 민족음식(ethnic food)은 중요한 위치를 차지하게 되었으며 고객의 보다 다양한 문화적 욕구를 충족시키기 위한 마케팅이 요구되고 있다. 미국 내 외식 시장에서 한식의 위치는 한식의 영양적 우수함에도 불구하고 낮은 인지도와 전략적 마케팅의 부재로 인해 아직 미약한 실정으로 보인다. 미국 시장 개척을 위해서는 미국의 현재 외식 산업의 추이를 파악하고 그 안에서 한식의 위치를 재정립하는 것이 매우 중요하다. 그러므로 본 연구에서는 미국 외식 산업의 현재 추이와 영양과 건강문제가 외식 산업에 미치는 영향에 대해 조사하고 한식의 대미 진출을 위한 기초 자료를 제공 하고자 한다.

The optimization of conditions for the cultivation of Agaricus blazei was conducted in order to do mass production of mycelia by submerged cultivation. The carbon source and nitrogen source of medium were selected with high fructose syrup and soybean flake, and their optimized concentrations were determined as 8% and 3% respectively. Operation conditions were also optimized as the culture temperature of 25oC and pH of 6.5. The production of mycelia in the fermenter with optimized culture conditions has reached to 8.04 g/L, which was about 3 times as much as that of conventional flask cultivation. In the fed-batch cultivation, the productivity of Agaricus blazei mycelia was 12.01 g/L during 10 days.

This study was performed to investigate the pattern of health food usage of the adults by food lifestyles pattern in contemporary Seoul. This study views health food consumption as a cultural practice in which people produce (and reproduce) diverse social relationships and cultural meanings. It also identifies food lifestyles and health food usage pattern of Korean adult in Seoul. This topics were discussed based on field research data collected by nutritional survey with questionnaire. To identify the relationships between pattern of health food and food lifestyles, 503 men and 437 women aged 18 to 65 years were divided into 5 groups of food lifestyles : Health Eaters, In-a-Dither, Traditional Eaters, Conscientious and People on the Go. As a substantial percentage of the subjects were used some kinds of nutrients supplement. The higher the age and family income were, the higher the percentage of health food usage was. There was the significant difference between sexes in usuage of health food. Health food usage was higher in the food lifestyle pattern of Health Eater than other food lifestyles.

The health, anthropometry, food habits, food intake frequency and nutrition intake of 747(219 men and 528 women) elderly people living in Inchon were investigated. Mean BMI, WHR, triceps skinfold thickness, BIA, blood pressure of the subjects were 23.4, 1.0, 15.6mm, 28.6%, 137.5/78.8mmHg in men and 24.9, 0.87, 22.6mm, 36.2%, 130.8/73.8mmHg in women respectively. Over the half of the subjects perceived themselves unhealthy and 86.2% of the elderly suffered from one or more illness. Ratios of the smoking and the drinking elderly were 40%, 43% in men and 12%, 11% in women. The major reason to stop smoking or drinking was the concern about their health. Food habit score of the subjects was relatively high (14.45/18.0) but food intake frequency score were relatively low (21.18/33.0) except the food groups of cereal & grain, white vegetable and sweets. The foods consumed by the elderly were very limited in quality and also in quantity. The daily intakes of calorie, protein, iron, vit. B1, niacin and vit. C were less than 2/3 of RDA and the amounts of calcium, vit. A and vit. B2 consumption were less than 1/2 of RDA.

The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.

With increases in senior citizens and changes in family structure, the need for long-term care system for elderly is increasing, however, the capacity and environment of Korean facilities are very limited. Health and nutritional status of long-term care residents are worse than free-living elderly. In this study, general food service management and health care practices in long-term care systems were investigated. Questionnaire were sent to the directors of all 162 long-term care facilities in Korea and 81 returned the complete answers. The results showed 1) There are slow but steady increase in long-term care systems in Korea, however, the capacity is far from adequate. Less than 10,000 elderly were resided in the facilities. Most of the systems were free-nursing homes and supported by the goverment. Staffing structure revealed that most of the facilities had a director, a secretary, nurses, but only 21% of the systerm hired a dietitian. It showed the shortage of nurses, physical therapists, and dietitians. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Modified fool frequency questionnaire were used to get the frequencies of each food items used in menu and a menu-analysis was made on the one-day menu provided by the facilities. The results showed relatively satisfactory in nutrients content and food frequencies., however, this was about what was used in menu, not what was eaten by the residents. Therefore this results did not tell that the food intake status of individuals. In most facilities general health checkup was done on a regular basis, and had residents with various chronic degenerative diseases, such as hypertension, neuralgia, stroke, arthritis, diabetes. But the items checked on health checkup included weight, height, blood and urine tests, X-ray test, which suggested that the checkup lists should be revised to accomodate the health problem of the aged today.

The contents of articles on nutrition in life cycle, health and disease in the Korean daily newspapers were analyzed for the evaluation of the trends in nutrition information in mass media. Among 922 articles pressed from January 1960 to June 1996, articles on nutrition in life cycle were most frequently appeared, which is followed by articles on nutrition in disease, health foods and other related food and nutrition informations. There was a deep contrast in that the proportion of articles on nutrition in life clyle decreased from 58% in the 60's to 33% in the 90's, and those of nutrition in disease, and health foods increased from 23% and 5% in 60's to 34% and 18% in 90's, respectively.

건강식품 및 원료의 유효성분 및 위해요소 조사분석에 관한 연구의 기초조사로 건강식품에 대한 소비자의 의식조사를 실시하였다. 건강식품에 관한 이용실태 조사와 건강식품에 대한 객관적 지식정도 조사로 구성된 설문지를 이용하여 서울, 경기 지역에 거주하는 방문 및 협조가 가능한 20세 이상의 일반 소비자 1000명을 대상으로 1995년 10월부터 96년 2월에 걸쳐 직접 방문하고 설문지를 배부하여 설명한 후 조사대상자가 직접 기입하게 하는 방법으로 조사하였다. 882부를 회수(회수율 88%)하였으나 이중 불완전한 응답 23부를 제외한 859부(유효회수율 86%)를 SAS프로그램을 이용하여 통계처리하였다. 조사대상자의 사회경제적 여건에 대하여는 단순빈도와 백분율을 구하였고 교차표를 이용하여 결혼 여부, 월수입, 교육정도 등의 사회 경제적 여건과의 통계적 연관성을 파악하였다. 건강식품에 관한 이용실태 조사결과로는 응답자의 58.8%가 건강식품을 사용한 경험이 있었으며 68.2%는 건강식품의 효능을 믿는다고 응답하고 있어 건강식품에 대한 관심도가 매우 큰 것으로 나타났다. 건강식품에 대한 가장 큰 기대효과는 전체적 건강유지에 도움을 주는 것(59.8%)이라고 응답하였으며 가장 큰 부정적 견해로는 과대선전(52.1%)이라고 응답하였다. 건강식품에 대한 정보 선택 경로로는 주로 친지의 권유나 소개(30.6%)로 이용하고 있었으며 우리나라 식품법에서 건강보조식품의 등록관리사실은 63.7%가 모르고 있다고 응답하여 응답자의 과반수 이상이 건강식품의 행정적 관리사실에 무지한 것으로 나타났다. 건강식품의 등록관리 사실을 알고 있는 건강식품의 종류로는 로얄제리(22.7%), 스쿠알렌(16.0%), 정제어유(15.1%), 유산균(10.6%), 알로에(8.8%)순으로 나타났다. 건강식품과 약품(또는 한약)과의 차별인식 조사결과에서는 응답자의 84.2%가 건강식품과 한약이 다르다고 생각하면서도 가장 잘 알고있는 건강식품의 종류와 약품(또는 한약)의 종류를 묻는 두 문항에 모두 인삼(22.7%, 41.7%)을 가장 많이 응답하여 전체적으로 건강식품과 약품의 구별을 제대로 하지 못하는 것으로 나타나 이를 위한 계몽과 교육이 시급함을 알 수 있었다.