A Study on the Discrimination and the Real State of High Calorie Foods with Low Nutrition Values in Children's Snacks sold within Green Food Zone

Lee, Seung-Sin,Yang, Deok-Soon,Lee, Jong-Hye,Lee, Young-Hee,Heo, Sun-Kyung The Korean Home Economics Association 2011 International Journal of Human Ecology Vol.12 No.2

This study surveys the state of 'children's snacks' sold within the Green Food Zone and that of High Calorie Foods with Low Nutrition Value (HCFLNV). The main purposes are the analyses of foods in accordance to KFDA Program for HCFLNV and an analysis of differences in HCFLNV that are dependent on relevant factors such as food types, school types, origins, the scale of manufacturing company, area and price. Based on the analyses, educational and political implications have been sought that will form nutritious dietary habits, contribute to the prevention of obesity, and improve health in child consumers. The methodologies of this study are literature studies and surveys. The results of this study can be summarized as following. First, the number of children's snacks is 517 items of total 645 gathered within 150 Green Food Zones. Candies are the most popular item, next are cookies, chocolates, and breads. Second, in the real state survey there are 186 HCFLNV (36.0%) among children's snacks sold within Green Food Zone. Based on the survey results, the marking of HCFLNV on the package of children's snacks and the extension of the ban of HCFLNV sales to all stores within the Green Food Zone are strongly suggested. This provides preliminary data related to children's snacks and food safety. With enforcement of the Special Act on the Safety Management of Children's Dietary Life, the rate of HCFLNV has decreased and the child snack product environment in stores has improved. However, it is necessary to supervise low-priced snacks and promote an awareness of HCFLNV along with the child consumer education of food safety is needed.

편의점 저칼로리 간편식에 대한 소비가치가 태도를 매개로 행동 의도에 미치는 영향

이초희,류시현 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.6

The purpose of this study was to analyze the mediating effect of consumer attitude on the relationship between perceived consumption value and behavioral intention toward low-calorie convenience foods at convenience stores. The data were collected using both on-site and off-site surveys. Out of 582 questionnaires distributed to consumers aged 20s to 40s who have purchased low-calorie convenience foods at convenience stores, 435 completed questionnaires were analyzed (74.7% analysis rate). The results show that the three factors of consumption value (economic, functional, and epistemic value) had significant positive effects on consumer attitude and behavioral intention toward low-calorie convenience foods in convenience stores. Further, consumer attitude partially mediated the relationship between consumption values and behavioral intention. In conclusion, efforts to raise the level of consumption values toward low-calorie convenience foods could be a useful strategy to increase the possibility of conscious purchases through positive consumer attitude.

The Effects of Low-Calorie Diet with Raw-Food Formula on Obesity and Its Complications in the Obese Premenopausal women

Chang, Yu-Kyung,Park, Yoo-Sin,Park, Mi-Hyoun,Lee, Jung-Ho,Kim, So-Hyung The Korean Society of Community Nutrition 2002 Journal of community nutrition Vol.4 No.2

Recently interests on raw-food diets are rapidly increasing in relation to chronic diseases prevention in Korea, but studies on raw-food diets have been hardly performed by nutritionists. This study was performed to investigate the effects of low-calorie diets using a raw-food formula in the form of freeze-dried powder on obesity and its complications in the obese women (body mass index (BMI) $\geq$ 25kg/㎡) for eight weeks. Forty premenopausal women (mean BMI 28.04kg/㎡, mean age 28.33years old) participated in this diet intervention, and were controlled by eating 1 regular meal, 1-2 snacks and 2 raw-food formula (140kcal/pack) meals a day within the 1500-1300kcal ranges. Anthropo-mentric measurements, body compositions, physical exercise, and obesity-related risk factors were assessed before (the initial), during (the 4th week) and after (the 8th week) the study. All the data was analyzed by paired t-test, repeated measures ANOVA, and nonparametric rank test at p<0.05 level. Obesity was significantly increased during this study, and it was decreased in weight (-4.59%, p<0.000), BMI (-4.56%, p<0.000), body fat percent (-6.18%, p<0.000), fat mass (-10.19%, p<0.000), waist and hip circumferences(-5.69%, p<0.000 and -2.55%, p<0.000) and WHR (-3.24%, p<0.000). Energy expenditure of physical exercise was increased as much as 70kca1/day during the study (p=0.000), but it did not have any correlations with weight loss and changes of body compositions. Biochemical measurements including blood triglyceride(p <0.006) and leptin(p<0.000) levels were significantly decreased, LDL cholesterol level was increased(p<0.05), but all the blood lipid levels were in the normal ranges. Fatty liver echogenicity and menstrual irregularity were improved after the diet intervention(p<0.000 and p<0.034). In conclusion, this B-week low-calorie diet intervention using raw-food formula was effective for obese premenopausal women in reducing obesity and its risk factors so as not to proceed towards comorbidities. However, the variation of blood lipid levels should be observed for a longer Period.

여성 블로거의 한식 건강 이미지에 대한 인식

정혜정(Hea-jung Chung),천희숙(Hee-sook Cheon) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.6

Dietary life was formed as being influenced by the people’s cultural, social and environmental situations. The people’s food culture is unique that was adapted to their surroundings. It was developed and industrialized in the ethnic food. Now the ethnic food was contributed to tour industry or culture industry. Then, food life style was change from the meat diet to the vegetable diet in the diffusion of well-being trends. So, we analyzed Koreans’ Korean food image and investigated the difference as a demographics. We made questionnaire and did a survey to 220 bloggers using cooking internet sites on 10 August, 2009. We analyzed 206 questionnaires by SPSS package 12.0 except 14 untrustworthy questionnaires. We measured credibility and validity 39 items related Korean food image: Chronbach's α was highly 0.855. We checked that KMO examination was 0.775 and χ² of Barttlet was 2482.342. After verymax rotation, we deducted 5 Koran food images-healthy, visuality, spicy, variety, low calorie. We analyzed ANOVA of 5 Korean food images according to demographics. We confirmed the differences by ages, monthly income and job except academic background (p<0.05). Therefore, Korean food images were learned and recognized in everyday life. Especially, we found that visuality and variety were recognized the more stronger high-income earners and teachers than others. So, Korean learned Korean food images in real life and recognized Korean food quite differently by demographics.

전분 유래 저열량 식품소재의 개발과 산업적 이용

정현정(Hyun-Jung Chung) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.4

소비자들은 건강에 관한 관심이 계속 증가할 것이며 이에 저열량 식품에 대한 요구에 부응하는 소재의 개발이 필요하다. 저열량 식품소재의 개발에 있어 열량을 낮춘 소재의 기능성과 최종제품의 품질을 잘 유지할 수 있는 관능성이 중요하다. 이에 난소화성 전분과 난소화성 말토덱스트린은 이러한 필요를 충족시킬 수 있는 소재이며 일반 식이섬유보다 다양한 제품에 품질을 자유롭게 조절할 수 있는 장점이 있다. 난소화성 전분은 입자가 작고 색이 하얗고 특별한 냄새와 맛이 없기에 제빵, 파스타, 시리얼, 스낵 제품 등에 식이섬유 함량을 높이거나 제품의 품질을 향상하는데 저열량 소재로 사용되고 있고 난소화성 말토덱스트린은 식후혈당 상승억제, 혈중 중성지방 개선, 배변 활동 원활하게 하는 기능성 원료이기에 음료, 건강보조식품, 일반 식품에서 저열량 소재로 많이 활용되고 있으며 앞으로도 다양한 저열량 식품에 소재로 활용될 것이다. Indigestible carbohydrates as dietary fiber have attracted interest of consumers due to their several physiological benefits. Recent definitions of dietary fiber have included other indigestible carbohydrates such as resistant starch and resistant maltodextrins, which are natural, colorless, odorless and tasteless low-calorie food ingredients. Unlike some carbohydrates and digestible starches, indigestible starch and maltodextrin resist enzymatic hydrolysis in the upper gastrointestinal tract, resulting in little or no direct glucose absorption. In addition, there is increased microbial fermentation production of short-chain fatty acids in the large intestine. As an emerging functional low-calorie food ingredient, resistant starch and maltodextrin have been shown to have equivalent or superior impacts on human health compared to conventional fiber-enriched food ingredients. In this paper, the definition, strategies to enhance dietary fiber content in foods, some potential health benefits, and applications in food industry for indigestible starch and maltodextrin are summarized and discussed.

The Impact of Healthy-pleasure Product Choice Attribute Importance on Buyer Attitudes and Purchase Behavior: a Focus on ow-calorie Foods

Kyung Tae JANG,Seung Hyeon LEE,Seong Soo CHA Korea Wellbeing Convergence Association 2024 웰빙융합연구 Vol.7 No.2

Purpose: This study aims to investigate consumer attitudes towards healthy foods, focusing on low-calorie options, and their impact on purchasing behavior. Methods: The study utilizes structural equation modeling, which incorporates statistical tools such as SPSS and AMOS for thorough analysis. This involves collecting data over a period of time and then inferring patterns and relationships through correlation and trend analysis. Results: The study found that attributes such as quality, price, functional value, and emotional value have a significant impact on customer satisfaction and repurchase intentions, but not on nutrition and brand. The study provides a comprehensive understanding of the factors that influence consumer attitudes and purchase behavior toward healthy indulgences in the context of low-calorie foods, and has important implications for both academic research and practical marketing strategies. Conclusions and Implications: This study provides new insights into consumer behavior theory by validating the impact of the perceived value of low-calorie products on attitudes and purchase behavior, which is of great academic value. It is also expected to provide useful information for the formulation of effective marketing strategies for low-calorie products and the development of products that meet consumer needs.

「어린이 식생활안전관리 특별법」의 실효성 검토와 방향설정에 관한 소고

김수진(Soojin Kim) 원광대학교 법학연구소 2017 圓光法學 Vol.33 No.4

세계 각국에서 어린이들이 즐겨먹는 식품에 당류가 많이 들어가고, 식품업계의 자율규제만으로는 어린이건강을 지킬 수 없어서 설탕세도입 등 많은 시도를 하지만 이를 법제화한 나라가 없다. 어린이들이 많이 먹는다하더라도 이는 어른들도 먹는 식품이고 식품업계의 반발도 만만치 않기 때문이다. 그래서 「식품위생법」에서 일반식품들보다 영･유아용식품은 따로 엄격 하게 식품안전을 위한 기준과 규격등을 정하고 식품안전을 위한 조치인 영양표시제나 HACCP인증을 강제하는 것에 그치고 있는 것이 세계적 추세이다. 이 논문은 「식품위생법」 상 영유아식품에 대한 관리제도와 「어린이 식생활안전관리 특별 법」상의 어린이기호식품 관리를 비교하여 이 법률의 존재가치에 대하여 살펴보았다. 세계에 유래없이 ‘어린이기호식품’을 설정하고 그 중 비만이나 영양불균형을 초래할 우려가 있는 ‘고열량･저영양식품’을 학교나 학교근처업소에서 판매할 수 없도록 하였다. 그러나 이 법이 10년 간 실행되는 동안 많은 문제점들이 노출되었다. 이 법의 입법보호대상인 어린이로 고등학생까 지 포함한 점, ‘어린이기호식품’이라는 너무나 포괄적인 제품군, ‘고열량･저영양식품’의 선정과 학교나 학교주변업소에서의 판매금지의 실효성 등은 법률제정의 목적과 수단사이의 비례관계를 지키지 못하는 것으로 판단된다. 좋은 법이란 목적이 좋은 법이 아니라 사회적으로 제대로 수용되어야 한다. 이제는 이 법의 개정 또는 다른 법률에로의 편입문제를 살펴보아야 할 시점 이다. There are many countries around the world that have a lot of sugars in the foods they enjoy, and the self-regulation of the food industry can not protect children s health. Therefore, the food sanitary law stipulates strict standards for food safety and strict standards for foods for infants and young children(0-3 years old), rather than general foods. In 2008 korea assembly enacted the unique law,“special act on children eating habit safety management”. This study examines the legal problems and contents of the 「Special Act on Safety Management of Children s Dietary Lifestyle」「. The legislative protection of this law is not suitable for elementary school students to high school student. Because the definition of “children s preference foods” is also applies to adults. The “high-calorie and low-nutrition foods”, which are likely to lead to obesity or nutritional imbalance. It is prohibited to be sold at school and shops near schools. But many marking system was not known to the public and there was no response from the food industry. A good law should not be for good purposes, but must be proportionate between purpose and means. It is time to decide whether it is better to revise “special act on children dating habit safety management” or whether it should be simplified by incorporating it into other laws. I hope this paper contributes to this decision.

성인여성의 체중상태에 따른 체중조절인식과 다이어트 식품 구매·섭취행동에 관한 연구

한채정(Chae-Jeong Han) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.2

The purpose of this study was to analyze and consumption patterns diet/low-calorie food. Ubjects were 353 adult women aged 20s∼50s. Ubjects were divided into three groups according to body mass index (BMI): Normal group (BMI>23.0), overweight group (23.0≤BMI<25.0), and obesity group (BMI≥25.0). This study collected all information by self-administrated questionnaires. The SPSS version 21.0 was used for analysis of data. The obesity group lower education level (p<0.001), higher age (p<0.001) and higher income (p<0.001) than normal group. However, score of health status was highest in normal group (p<0.001). Proportion of obesity group pill type diet/low-calorie (p<0.034), drug (diuretic, appetite suppressant and riental medicine) (p<0.001), and cosmetic surgery (p<0.001). The main reason for consumption of diet/low-calorie was control without starving (28.0%). Obese group emphasized manufacturer, ingredient and reputation, whereas the normal group emphasized price and expected effectiveness (p<0.001).

다이어트 식품 소재로서 자숙 가다랑어K(atsuwonus pelamis) 백색육의 부위별 식품성분 특성

김진수,김현정,김민지,김기현,지성준,임경훈,박권현,신준호,허민수 한국수산과학회 2012 한국수산과학회지 Vol.45 No.4

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles)than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

헬스케어용 가다랑어(Katsuwonus pelamis) 통조림의 제조 및 특성

김현정,김민지,김기현,지성준,임경훈,박권현,신준호,허민수,김진수 한국수산과학회 2012 한국수산과학회지 Vol.45 No.3

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2%crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide,such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.