• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.175-188
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• 2000

This study was to investigate the consumption pattern, behaviors, and motivational attitudes related to fruit and vegetables. Data were collected from 344 mothers whose children were attending an elementary school and a middle school in Kimcheon. The average vegetable expenses were under 10,000 won per week. The frequency of purchasing vegetables was 2-3 times a week. Housewives usually bought the vegetables at local markets and grand shopping centers. As for buying vegetables, housewives considered the organic vegetables, preference, price, and nutrition in order. In the family, the vegetables were favored by husbands most and by sons least. The average fruit expenses were under 10,000 won per week. The frequency of purchasing fruit was 2-3 times a week. Housewives usually bought the fruit at local markets and grand shopping centers. As for buying fruit, housewives considered preference, price, and nutrition in order. The fruit were favored by all members most and by husbands least. Housewives identified barriers to increasing vegetables and fruit consumption, including preference for other foods, lack of availability, cost, and time and effort to prepare. Several implications for nutrition interventions were suggested. First, a key motivation for these women was eating healthy food when they are pregnant, suggesting a persuasive appeal to use in interventions. Second, review of the women's current behaviors led to an identification of four specific behaviors that had the most potential for increasing overall consumption. Finally, the findings suggested ways in which nutrition interventions could address each of the barriers identified.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.344-353
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• 1996

A fundamental study was conducted to obtain the basic data involved in nondestructive quality evaluation of the fruit and vegetables. An experimental equipment for ultrasonic propagation characteristics of the fruit and vegetables such as radish , carrot , potato, and apple was set up and also power spectrum analysis system of an ultrasonic wave through the fruit and vegetables was set up. The velocity and attenuation of ultrasonic wave through the tissue specimens from the fruit and vegetables were measured and analyzed. The elastic modulus and density by the mechanical method currently used were compared with those using by ultrasonic method. The ultrasonic tranit time was almost linearly increased with the length of the specimens and attenuation of ultrasonic was mainly affected by the internal flbrous structure of the products. The regression equation was derived from the highly correlated experimental variables.

• Nutrition Research and Practice
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• v.17 no.2
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• pp.307-315
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• 2023

BACKGROUND/OBJECTIVES: Previous studies have shown an association between breastfeeding and higher fruit and vegetable consumption and the level of dietary variety in children. However, few studies have reported this association on the feeding characteristics. Therefore, this study examined the association of the feeding characteristics with the consumption of fruit and vegetable and dietary variety in children. SUBJECTS/METHODS: This study recruited 802 participants from their parents with information on their feeding, and 24-h dietary recall. The associations of the feeding characteristics with fruit and vegetable consumption and dietary variety score (DVS) were analyzed using a multiple logistic regression model. RESULTS: Compared to the feeding type of exclusive breastfed children, exclusive formula-fed children had a significant association with a lower DVS (odds ratio [OR], 0.42, 95% confidence interval [CI], 0.23-0.77). Fruit and vegetable consumption was classified into 6 groups: non-salted vegetables (NSV), salted vegetables (SV), fruit (F), total vegetables (TV), non-salted vegetables + fruit (NSVF), and total vegetables + fruit (TVF). According to the mean level of fruit and vegetable consumption, compared to the duration of total breastfeeding for 6 month or less, a greater duration of breastfeeding for 12 mon had a significant association with a higher intake of NSVF and TVF (OR, 1.85, 95% CI, 1.20-2.85 and OR, 1.89, 95% CI, 1.22-2.92). On the other hand, the early introduction of formula feeding for 4 mon had a significant association with a lower intake of F and NSVF (OR, 0.59, 95% CI, 0.38-0.91 and OR, 0.63, 95% CI, 0.40-0.99). CONCLUSIONS: These results confirm that breastfeeding is associated with higher fruit and vegetable consumption and dietary variety, whereas formula feeding is associated with lower fruit and vegetable consumption and dietary variety. Therefore, the feeding characteristics in infants may affect fruit and vegetable consumption and dietary variety in children.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.321-327
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• 2016

BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 $4^{th}-6^{th}$ graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.

• Korean Journal of Agricultural Science
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• v.30 no.2
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• pp.184-190
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• 2003

Finite element method(FEM) was used to obtain an approximate solution, since the mathematical formulations for the problem are complex and cannot be solved analytically. In this study, the fruit as well as the aluminum support on vibrator are discretized into small elements, and the approximate functions are used to describe the displacements in each element in terms of nodal values, and because of the complexity of the problem of viscoelastic materials such as the fruit and vegetables, it was necessary to validate the modeling approach before pear simulations were performed, and the finite element modeling approach was first validated by comparing the results obtained from simulation and experiment for the pear in the frequency range 3 to 150 Hz and acceleration level of 0.25 G-rms. Based on the relatively good agreement between simulated and measured frequencies for the pear, finite element models of tomato and oriental melon were created to study the vibration characteristics of the fruit and vegetables. The resonance frequencies of the pear, tomato and oriental melon using FEM were 62.50, 39.45 and 62.73 Hz and the peak accelerations of them using FEM were 2.21, 1.38 and 1.98 G-rms.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.46-51
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• 2007

The study objectives were to increase both the stage of readiness to eat fruit and vegetables as well as the intakes of women who participated in the Expanded Food and Nutrition Education Program (EFNEP) for families with limited incomes. The intervention was to enhance the currently used curriculum, Eating Right Is Basic III (ERIB3), with stage-specific processes based on the Trans-Theoretical Model of readiness to change. Trained EFNEP community workers taught the enhanced curriculum to 90 mothers in the experimental county and to 53 mothers in the control county. Pre- and post-intervention measures included stages of readiness to eat fruit and vegetables and to intake as assessed by 24-hour dietary recalls and staging questions. Most women recruited into EFNEP were in Action and Preparation Stages (53.5%). Fruit and vegetable intakes showed a linear trend along with the Stage of Change for fruit and vegetable. After intervention, some combination of the ERIB3 and the fruit and vegetables-enhanced ERIB3 resulted in a reported 1/2 servings/day increase in fruits and vegetables in both the control and the experimental counties, although changes were not significant. EFNEP women also moved along the Stage of Change Continuum for fruits and vegetables in both counties. The percentage of people who ate 5 or more servings of fruit and vegetables was significant, however, only in the experimental group. We encourage health professionals to apply lessons learned from this intervention and to continue to pursue theoretically based interventions to change dietary behaviors.

• Korean Journal of Organic Agriculture
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• v.22 no.2
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• pp.335-345
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• 2014

The productivity decrease in environment-friendly farming is the biggest obstacle for the development of environment-friendly food market. This paper aimed to analyze the productivity change in environment-friendly farming of fruit vegetables (oriental melon, watermelon, and strawberry). Box-Cox transformation model was used to infer the functional form of productivity change. The results showed that the periods of productivity restoration to 90% level in oriental melon, strawberry, and watermelon were 14.1 years, 11.4 years, and 6.0 years, respectively. The forms of productivity restoration of fruit vegetables showed differences due to their growth characteristics, incidences of crop pests, preference for the environment- friendly agricultural products, cultivation period and so on. Because the form and period of productivity restoration were different depending on kinds of fruit vegetable, the government policy should be established considering this point of view.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.263-269
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• 2012

We investigated whether socioeconomic differences affect fruit and vegetable (FV) consumption with respect to total intake and intake of various FV subgroups. Our study included 6667 adults aged 40-64 years who completed a dietary survey in the fourth Korean NHANES (2007-2009). FV intake was estimated from 24-hour recalls and food frequency questionnaires. Differences in FV consumption related to educational attainment were analyzed according to different nutritional categories of FV. Both men and women in the low-education group had the lowest intake of total FV and total fruits, and women also had the lowest intake of total vegetables. Also lowest in this group was consumption of mushrooms and vegetables (excluding kimchi) among men, and cruciferous and allium vegetables (excluding Chinese cabbage and radish) among women, while kimchi consumption was the highest in this group. Additionally, an association between educational level and intake of citrus fruits was evident among men. Adults in the low-education group consumed less carotene-rich FV, red fruit and/or vegetables, and dark-green leafy vegetables, fewer total vegetable dishes, and fewer types of fruit than in other groups. Men in this group had the lowest intake of yellow/orange fruit and/or vegetables, and women consumed the least folate-rich FV. There is a clear association between educational attainment and FV intake with regard to total intake, and to specific nutrients, bioactive compounds, colors, and variety.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.31-38
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• 1986

In order to investigate the harmful trace elements in Korean common vegetable, the contents of Lead, Cadmium, Copper, Zinc and Manganese are studied in this paper. As shown in the Table 1, the following vegetable samples collected from the agriculture-marine products market I Seoul were used; root vegetables-potato, sweet potato, carrot, radish, onion and garlic, fruit vegetables-cucumber, pumpkin, green pepper, egg plant, tomato and melon. The contents of the harmful trace elements were determinded by means of atomic absorption spectrophotometry. These elements were extracted from the vegetables with the DDTC-MIBK extraction method. The results were as follows; 1. The average contents of the harmful trace elements in the vegetables were as follows; Root vegetables-Lead, 0.387 ppm; Cadmium, 0.030 ppm; Copper, 1.267 ppm; Zinc, 7.395 ppm; Manganese, 5.380 ppm. Fruit vegetables-Lead, 0.259 ppm; Cadmium, 0.028 ppm; Copper, 1.155 ppm; Zinc, 3.732 ppm; Manganese, 3.532 ppm. 2. The contents of harmful trace elements in vegetables were significantly low compared with foreign standards. This means that vegetables contamination with those harmful trace elements is not significant at present.