As the morbidity of chronic diseases such as diabetes and high blood pressure has increased, the frequency of oral dryness upon taking drugs for a long time or several drugs at the same time has greatly increased. This study was conducted to investigate the status of oral dryness and utilize the data to develop treatment products. Surveys were assembled from October to December 2018, and a statistical analysis of the 144 responses was conducted. The surveyed consisted of 60 males and 84 females, with 31.3% of those in their 70s and older. Among them, 100 people took drugs for chronic diseases, while 27 people took drugs for more than 10 years and less than 20 years. Exactly 23 respondents who took drugs suffered from more than two types of chronic diseases, of which high blood pressure was the most cited, followed by hyperlipidemia and diabetes. Regarding complications, oral dryness (33.8%) was the most frequent, and there were significant differences in the degree of discomfort when taking medicine, especially for oral dryness depending on the age (P＜0.05). Groups that took medicine showed severe symptoms of dry mouth, especially when waking up at night or in the morning (P＜0.001) and eating food (P＜0.01), and had difficulty in swallowing food (P＜0.01) and speaking (P＜0.01). Exactly 89.6% of the respondents didn’t take lozenges (candy) for improvement of oral dryness, and the type of the product that they wanted to purchase the most was candy (45.1%). Respondents worried about rising blood sugar, dental caries, and calories when eating candy for relieving dryness (P＜0.01).

OBJECTIVES: The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity. METHODS: The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, χ² test, One-way ANOVA and Friedman test were used to determine the priority. RESULTS: Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, ‘yes’ was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up. CONCLUSIONS: It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.
Aged ; Education ; Feasibility Studies* ; Home Care Services ; Humans ; Nutritionists ; Program Development*

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.
Beta vulgaris ; Butter ; Flour ; Hardness ; Light ; Triticum

This study was conducted to determine recognition of Chikhanwoo, promote its market competitiveness, and vitalize its uses in Korea. This research was carried out on 465 people, including 264 of the general public and 191 livestock farmers. For awareness of Chikhanwoo, 53.6% of the general public and 86.9% of livestock farmers recognized Chikhanwoo (P<0.001) through TV, Internet, news, magazines, and others. For consumption behaviors of Chikhanwoo meat, 4.3% of the general public and 1.9% of livestock farmers have purchased Chikhanwoo meat in the past. Most of them hinted at their intention to repurchase and highly intimated their wish to purchase on whether Chikhanwoo tastes better, is more nutritious and is safer than Hanwoo. In addition, they thought country of origin and price were the most important factors for purchasing (P<0.001). For recognition of the Hanwoo grading system, they preferred 1⁺⁺ and 1⁺, significantly (P<0.001). For need for quality certification, most respondents thought that the government should introduce a quality certification system for Chikhanwoo. For importance factor of prevalence of Chikhanwoo meat, marketability value had the highest degree of importance, followed by taste, quality, tradition and cooking methods (P<0.001). Results of this study show that domestic consumption of Chikhanwoo can be boosted by supplying Chikhanwoo meat with a differentiated taste and a safety assurance to the general public. There is also need to enhance genetic resources and improve brand value of Chikhanwoo. Continuous research and efforts should be made for the development of the livestock market.
Certification ; Cooking ; Farmers* ; Intention ; Internet ; Korea ; Livestock* ; Meat ; Periodicals as Topic ; Prevalence ; Surveys and Questionnaires

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.
Aptitude ; Butter ; Cucurbita* ; Flour ; Hardness ; Humans ; Triticum

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.
Chickens ; Humans ; Meat Products ; Public Relations ; Restaurants

Street vended food (SVF) includes food and beverages prepared and sold outdoors or in public areas by street merchants for consumption on the scene or later without further preparation. Due to its low price and convenience, SVF has been popular in Korea for a long time, particularly with high school students. Beyond Korea, SVF is also popular in southeast Asia and southern Africa in the form of ready-to-eat food. This study on high school students, who are main consumers of SVF in Korea, focused on the factors that affect consumer loyalty. The study was performed by questionnaire and used AMOS software to develop a structural equation model. The results of verifying the model's fidelity were chi2 = 685.989, df = 261, GFI = 0.851, AGFI = 0.814, NFI = 0.901, CFI = 0.907, RMR = 0.048, indicating a satisfying structural model. SVF quality and service, emotional response, and the physical environment had a statistically significant effect on consumer loyalty. In contrast, SVF sanitation had no statistically significant effect on consumer loyalty. Based on these results, the sanitary management of SVF needs to be addressed immediately combined with education for SVF providers to maintain a clean environment.
Africa, Southern ; Aminopeptidases ; Asia, Southeastern ; Food and Beverages ; Humans ; Korea ; Models, Structural ; Surveys and Questionnaires ; Sanitation

This study was conducted to develop and evaluate nutrition education media for breast cancer. The booklet was developed and consisted of breast cancer and diet, breast cancer and nutrition, breast cancer and food safety and Ingredients and recipes for breast cancer. The questionnaire requested information related to demographics, importance and satisfaction of evaluation for nutrition education media, evaluation of each chapter, and satisfaction of educational media. The data were analyzed using SPSS for Windows (version 12.0). The results were summarized as follows. The importance score for nutrition education media was higher than the satisfaction score. As a result of IPA analysis, quadrant I included 'comprehension', 'appropriateness of media', 'emphasis of the point'. Quadrant II classified with 'appropriateness of terms', 'interest', 'authenticity', 'appropriateness of illustrations'. Quadrant III included 'appropriateness of color and calligraphy', 'simplicity'. Quadrant IV classified with 'appropriateness of examples', 'concreteness'.
Breast ; Breast Neoplasms ; Demography ; Diet ; Food Safety ; Pamphlets

In modern society, the online to offline (O2O) market has become an emerging market. Based on socialand cultural phenomena, the importance of “FOODTECH” linked with mobile applications is growing in thefood and restaurant industry. This study examined subjective food application service quality, perceived value,and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information,mobility, and reliability had positive (+) relationships with perceived value. However, foodtechservice quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive(+) relationship with behavior intentions and showed full mediation effects between foodtech service qualityattributes and behavior intentions. Based on these results, future research on the relationship among food applicationservice quality, perceived value, and post-purchase behavior intentions is needed.

This study was undertaken to optimize preparation of sweet rice muffins using lotus (Nelumbo nucifera Gaertn) seed powder. The experimental conditions used in the preparation included lotus seed powder (X1) and soybean oil (X2). The muffin formulation was optimized using rheology. Lightness (P＜0.01) displayed a quadratic model pattern, whereas yellowness (P＜0.01) and redness (P＜0.05) was presented a linear model. Texture properties significantly differed in cohesiveness (P＜0.05). Evaluating the sensory characteristics of muffins, except for flavor and texture, the remaining properties of color (P＜0.01), taste, overall quality, and appearance (P＜0.05) were found to be significantly different. The overall quality was also affected by the proportion of lotus seed powder, rather than the amount of soybean oil. The optimal ratio for palatability of muffins was determined to be 47.80 g lotus seed powder and 95.28 g soybean oil. Taken together, our results indicate that sweet rice muffins prepared using lotus seed powder are sufficiently competitive in terms of function and quality.