• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.179-189
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• 2010

The purpose of this study was to investigate intakes of processed food and use and understanding of food labeling by middle school students in the Chonbuk area. Self-administered questionnaires were completed by 912 middle school students. Questionnaires included questions regarding general characteristics of the students, intakes of processed food, perception of food labeling, and knowledge of food labeling. Data were analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $x^2$-test and the t-test. The frequency of processed foods being consumed at least two times per day was 31.0%, once a day was 30.5%, once a week was 26.0%, and eating rarely was 12.5%. Most frequently consumed processed foods were milk and milk products, bread and biscuits, and candy and chocolates. When the subjects bought processed foods, they read the general facts 3.1 out of 5.0 points, where the scores for females (3.2) were higher than the males (3.0) at p<.001. The subjects read the nutrition facts 2.7 out of the 5.0 points, and the scores of the females (3.0) were again higher than the males (2.5) at p<.001. The subjects recognized the necessity of general facts(3.5) and nutrition facts(3.4) of food labeling, but, only 33.9% of the subjects had received food labeling education. The accuracy rate of the food labeling knowledge of the subjects was not high, the accuracy rate ranged from 19.3% to 76.8%. Therefore, it is necessary to develop school programs for middle school students to provide education on processed foods, food labeling, general facts and nutrition facts.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.527-541
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• 2001

This study was conducted to provide basic information on the nutritional status and health status of the rural elderly. The food intake, food habits and others health related factors were surveryed by interview method. The subjects was 200 people(71 male, 129 female) aged over 65 year in the Han-an area. The obtained results as follows; Their average age is 73.5$\pm$5.6. Mean height and weight of elderly men were 163 cm and 58.1 kg. respectively and 148.7 cm and 50.0 kg for women. The regularity appetite and frequency of eating snacks and eating out were higher in men than in women. The favorite snacks for men were alcohol fruit coffee and for women was fruit, candy, cookies and coffee. The daily alcohol drinking and smoking ration were 50.0%, 60.6% for men, respectively and 14.0%, 24.8 % for women. The nutritional intake ratio to RDA of men was significantly higher than women. Especially, the intakes of energy, Ca, Vit.A, Vit B$_1$, Vit B$_2$ niacin were extremely low in women. The frequency of alcohol intake was related to nutrient intake of women . There was a negative correlation between age. smoking rate and the nutritional intake. The pocket money, weight height appetite, and frequency of snacks showed a positive relation to nutritional intake. In conclusion the study shows that gender did influence food intake in the elderly, Food intake of women was extremely in deficit, because the most elderly rural women live alone. For successful aging. a program for rural elderly is needed on the govermment level, i.e actions to provide minimum economic life, food delivery and psychological/ physical health care through regional pubilc health centers.

• Archives of design research
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• v.17 no.2
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• pp.373-382
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• 2004

The value of Korean ginseng has been known in the world since the 4th century B. C. Red ginseng is hot-steamed, and then dried for the purpose of long-term storing. Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown. Its hardened structure enables long-term storage without any deformation. Especially, Korean red ginseng contains substances that promote micro-physiological activities which are not found in American or Sanchi ginseng. Ginseng is produced in diverse forms for the customer's convenience. In this study, these are classified as sliced, dried, and honeyed ginseng, granulated tea, extract, powder, capsules, tablets, drinks and candy. Package design is one of the most effective method in the marketing fields. However, in this research, we found that red ginseng packages are not variously and properly developed in materials and designs. The research pointed out the problems and discuss ways and means of the package design.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.166-176
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• 2009

This study was performed to develop dietary education programs for children, by researching the actual conditions of dietary education and its demand aimed at teachers in child centers in Masan. Most of the interviewed teachers were in their 20s(71%) with under 5 years teaching experiences(56.8%), and working in a kindergarten environment(34.9%). The rate of doing dietary education on mealtime was 96.4%. The main items taught pertained to 'not leaving food(20.6%)' and 'washing hands before meals(20.5%)'. The primary teaching method for students with unbalanced eating habits was 'eating after teaching them to understood(76.8%). The primary reward for good behavior was 'using food(76.8%)', usually as 'candy'(50.8%) or 'cookies'(25.8%). The desirable dietary education type was 'during spare moments(52.6%)' and 'at mealtime (23.5%)'. The concepts taught were 'balanced eating(23.2%)' and 'food hygiene(21.2%), and the students were interested in 'the roles of foods and nutrients'(34.5%), 'balanced eating(20.9%)', and 'food hygiene(19.1%)'. Educational activities encompassed 'pictures and drawing(25.7%)', 'fairy tales(23.4%)', 'songs(19.4%)', and 'play(14.1%)'. Also, the activities of most interest were 'fairy tales(29.4%)', 'play(24.4%)', and then 'songs(23.1%)'. The greatest difficulties during dietary education were 'attracting interest from the children(37.8%)' and 'making and purchasing materials(33.9%)'. Approximately, 44.2% of the teachers had experiences in dietary education, and 96.4% stated teachers had the intention to participate in dietary education. They want to address 'child meal direction(23.0%)', 'health problems(22.7%)', and then 'child nutrient requirements (17.3%)'. Also the majority wanted it two times per year(57.6%) or one time per year(30.9%). This study indicated that proper dietary education must be established in child centers by developing various practical dietary education programs and then implementing them.

• Journal of the Korean Society of School Health
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• v.17 no.2
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• pp.11-22
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• 2004

Purpose: The aim of this study was to evaluate the effects of oral health care programs in 3 school-based oral health care center among primary schoolchildren. Methods: School-based oral health care programs included fluoride mouth rinsing, pit and fissure sealing for permanent premolars and molars, fluoride gel application and chewing of xylitol candy. All of the programs were carried out by one dental hygienist among 'D' primary schoolchildren in Daegu city under the supervision of a dentist. Baseline dental examinations were completed and preventive care was implemented for 544 children during one year. All of the children visited a school-based oral health care center every three months for a regular check-up. The final oral examination was conducted from March 15 to April 1, 2004. The data analysis data was made on the basis of SAS 8.01. Mean differences between 2003 and 2004 data were compared by paired t-test. Corresponding p-values were considered significant at values less than 0.05. Results: The DMF rate and DFT index were reduced to 8.0% and 8.4% during one year respectively, but there were no statistically significant differences. The DMF rate was significantly reduced (16.3%) after a one year program of school-based oral health care practice. The DMFT(Decay Missing Filling Tooth) index was also reduced compared to 2003 throughout the entire grade. Conclusion: School-based oral health care programs can reduce the prevalence of dental caries prevalence among schoolchildren during one year. This program also improved the oral health capacity of schoolchildren. It is recommend that the school-based oral health care program should be extended to every primary school in Korea.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.

• Korean Journal of Human Ecology
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• v.23 no.2
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• pp.357-366
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• 2014

In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be $110^{\circ}C$ for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at $110^{\circ}C$ for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

• Korean Journal of Community Nutrition
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• v.17 no.3
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• pp.302-311
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• 2012

The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middle and high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.407-415
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• 1993

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and $300^{\circ}C$) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at $200^{\circ}C$ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes $(C5{\sim}C10)$ and ketones, which are considerd as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of $200^{\circ}C$ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions (Received July 13, 1993; accepted November 4, 1993).

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.43 no.4
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• pp.359-367
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• 2015

This paper aims to design an educational science program based on rocket propulsion for high school students. Curriculum in high school physics and chemistry were evaluated to find out scientific match with basic principles in rocket propulsion. Also model rocketry was implemented as a part of the educational program. Solid propellants were prepared by the combination of sorbitol and candy after a selection process for solid propellant from several high caloric food candidates. Specially, this program was intended to give an opportunity to organize basic knowledge of high school science with model rocketry by measuring combustion temperature, thrust level of developed propellants. A pilot operation of the program was done with four high school students to evaluate the achievement of final goals of the program both in technical and educational aspect.