Age: Soju is a popular alcoholic drink around all ages over 20. Recently, the consumption of 20’s is increasing. When workers dine with coworkers, soju taking accounts for 62.5% of all kinds of alcohol.
Sex: young men and women tend to choose drink that has good taste and flavor and low proof.
Intake: 53.9% of people drink over
1bottle of soju at one time.
Who? other soju company l
: Institute of Medicine
Role: it is needed to make linolenic acid, linoleic acid, and other fatty acid
Recommended amount: 25~35% of calories /d
(linolenic acid 13g/d
linoleic acid 1.4g/d)
Containing food: fish (shark, mackerel, swordfish, snapper )
(2) Characteristics of Consumption in Korea
1) Analysis of decision factor on rice consumption.
Several characteristics influence on the consumption of Rice and korean food which are household income, housewife's time-cost, consumer's age, professional education and place of residence. Income elasticity of consuming Rice in 1982 was 0.24 but it declined to 0.16 in 2002 and this value is
Beverages, Jams, Fermented milks
Soy sauce, Vinegar, Soybean paste
Fruits, Vegetables, fish and meat
Etc : Baking, Ice cream, Gum …
Safety of Aspartame is approved by JECFA and EFSA
The process of digestion, absorption of aspartame is similar to protein in general foods
The methanol from aspartame decomposition is safe at current levels as a non-nutritive sweetener
But, because
Two Sources of body water gain
- internal production : Water produced from the oxidation of organic nutrients
- ingestion : water ingested in liquids and foods
Four sites that lose water
- skin, respiratory air ways, gastrointestinal tract, and urinary tract
- Menstrual flow (in women)
The body gains sodium and chloride by ingestion and loses them via the skin (in sweat
Main: who?
Eat breakfast
Health-conscious person
Prefer organic & natural foods
Don’t want to spend much time to
prepare and have breakfast
Sub: who?
Don’t eat breakfast because of no time
Prefer simple and convenient foods
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food efficiency ratio:FER)은 사육기간 동안의 체중증가량을 같은 기간 동안 섭취한 식이량으로 나누어 산출하였다.
식이효율(FER) = 총 실험기간의 체중증가량(g)
총 실험기간의 식이 섭취량(g)
Table 1. Composition of Experimental diets (g/kg diet)
Ingredients
Experiment
Control
Starch
-
529.486
Casein
20
1) Make taste desirable
2) Increasing stability of food
3) Extend shelf-life
- Separation process
- Mix existing olis and solvent or crystallization
(separation by solubility at low temperatures)
- coconut oil, palm oil,and palm kernel oils are
fractionated to produce oils of different chemical
composition (Viscosit