KMID : 0665420090240030331
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Korean Journal of Food Culture 2009 Volume.24 No. 3 p.331 ~ p.337
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Demands of Education Programs for Evaluation of the Efficacy of Health Functional Foods
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Lee Hyun-Sook
Kwon O-Ran Won Hye-Suk Kim Joo-Hee Kwak Jin-Sook Jeong Se-Won Hong So-Young Hong Jin-Hwan Lee Hye-Young Kim Ji-Yeon Kang Yoon-Jung Kim Mi-Kyung
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Abstract
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The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents¡¯ occupations (in order of prevalence) were as follows: company worker (48.5%)>researcher (27.7%)>student (13.9%)>professor (5.0%)>pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)>marketing (11.9%)>consultation and education (5.9%)>manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): ¡¯overview and acts of health functional food¡¯ (n=49)>¡¯standards and specification for health functional food¡¯ (n=41)>¡¯efficacy evaluation-human study¡¯ (n=24)>¡¯safety evaluation¡¯ (n=21)>¡¯efficacy evaluation-in vivo study¡¯ (n=13)>and ¡¯others¡¯ (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was ¡¯ days: total hours¡¯ (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); ¡¯efficacy evaluation and case study-human study¡¯ (5.80 points)>¡¯standards and specification for health functional food¡¯ (5.72 points)>safety evaluation¡¯ (5.7 points)>¡¯overview and acts of health functional food¡¯ (5.67 points) and ¡¯efficacy evaluation methods of health functional food by efficacy (intensive)¡¯ (5.67 points). Preference for functionality was as follows; ¡¯body weight & body fat¡¯ (21.8%), ¡¯immune function¡¯ (18.8%) > ¡¯blood glucose¡¯ (10.9%). In summary, the educational demand for ¡¯efficacy evaluation and case study¡¯ was highest among the curriculum options provided, and with regard to functionality, ¡¯body weight & body fat¡¯, ¡¯immune function¡¯ and ¡¯skin care¡¯ were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.
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KEYWORD
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health functional foods, education program for efficacy evaluation, educational demands, customized education program
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