Food Consumption Patterns of First Generation Korean-Americans in Hawaii

Han, ji-Sook The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.1

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

Review of Food Science Research in Korea with a Special Emphasis on Funding by Korea Science & Engineering Foundation (KOSEF)

Min, Tae-Sun,Park, Kun-Young,Lee, Chan The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.4

This study evaluated trends in research funding and the present status of food science in Korea with a special emphasis on funding by Korea Science and Engineering Foundation (KOSEF). The proportion of research funds allocated to food science has increased every year in agricultural science. The numbers of group-based programs of KOSEF have been increasing since 1980' and the ratio of individual-based programs decreased in . this-field. Researchers in the food science field ranges. from 46 to 50 years of age, with a mean age of 47. Mid- to long-term research master plans will be required to encourage food science research in Korea.

Dietary Intake of Korean Adults Is Not Significantly Affected by Sleep Duration

Kim, Young-Ok The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.4

This study investigated the effect of sleep duration on food and nutrient intake among adult Koreans. The effects of sleep duration on dietary patterns was studied in 7,370 Korean adults, aged 20 and older, who participated in the 1998 Korean National Health and Nutrition Survey in which the 24 hour recall method was used to estimate dietary intake. Sleep duration data from individual subject were collected by interview as a part of a behavior survey. Analysis of variance and Duncan's multiple range test were used to test the differences in food and nutrition intake and sleep duration. Food intakes of the male subjects were not significantly different among three groups. However, there were significant differences observed in intakes of beverage and alcohol among female subjects among the three groups. There were no significant differences observed for nutrient intake by sleep duration for either gender. Unlike the observation from European and American studies, food and nutrient intake of Korean subjects, in general, were not greatly affected by duration of sleep. This result may suggest that dietary habits of Koreans, as affected by sleep, are quite different from those of Europeans & Americans.

Status and Prospects of Food Irradiation Technology in Korea

Byun, Myung-Woo,Yook, Hong-Sun,Jo, Sung-Kee,Chog, Young-Jin The Korean Society of Food Science and Nutrition 1996 Preventive Nutrition and Food Science Vol.1 No.2

In Korea, the health authorities and food industry emphasize the need of sanitary food production, which in mainly resulted from the recent growing of consumer's interest in the safety of food. For the reason, development of a new alternative technology to chemicals, currently used for decontamination and disinfestation, has become and urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed food is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R&D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in the food trade. The wholesomeness of irradiation foods has been officially approved in 38 countries, of which 30 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea(18.5PBq:500k{TEX}$Ci^{60}${/TEX} Co, max. cap; 4MCi) was established at Yeoju-gur, Kyung Ki-do with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups (over 25 items)have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance to toward ir-radiated foods is considered as a confronted subject to be studied for a commercial utilization.

Introduction to the Technology, Applications, Products, Markets, R&D, and Perspectives of Nanofoods in the Food Industry

Kim, Dong-Myong,Lee, Gee-Dong The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.4

Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.

Assessment of the Dieticians' Attitudes about Functional Foods and Their Needs for Training

Cha, Myeong-Hwa,Park, Jyung-Rewng,Choi, Jyung-Hwa The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.3

The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.

Gender and Age Differences in Dietary Behaviors and Food Consumption Pattern of Korean Americans Living in Western Parts of USA

Ro, Hee-Kyung,Georgiou, Connie The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.2

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

GC-MS Analysis of the Extracts from Korean Cabbage (Brassica campestris L. ssp. pekinensis ) and Its Seed

Hong, Eunyoung,Kim, Gun-Hee The Korean Society of Food Science and Nutrition 2013 Preventive Nutrition and Food Science Vol.18 No.3

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market

Lee, Min-A,Park, So-Hyun The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.4

This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.

Nutritive Value and Functional Properties of Protein Concentrate Fractionated from Chrysanthemum Flowers

Park, Nan-Young,Park, Yong-Jin,Kwon, Joong-Ho The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.2

Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.