BACKGROUND/OBJECTIVES Educational interventions targeted food selection perception, knowledge, attitude, and behavior. Education regarding irradiated food was intended to change food selection behavior specific to it. SUBJECTS AND METHODS There were 43 elementary students (35.0%), 45 middle school students (36.6%), and 35 high school students (28.5%). The first step was research design. Educa...

the results of researches in the field of the using x-ray in all over the world have been successful. the main subject which needs more investigation and have been allocated part of the researches in most of the atomic research institutes, is the research about possible harms of irradiated food for human beings, base on the researches, using irradiation for inhibition of sprouting and preservat...

BACKGROUND/OBJECTIVES The current South Korean government policy on food irradiation technology should be reformed based on an in-depth investigation of the communications aspect, because the issue is no longer of a technological nature, given the proven safety and efficacy of the processes. SUBJECTS/METHODS The target population of the education program consisted of elementary, middle, and h...

Background: Ghrelin is a hormone related to food intake in rodents and humans, mainly produced in stomach. This study aimed to determine the effect of irradiation on ghrelin concentration in the gastric mucosa of rats. Materials and Methods : Twenty-five rats were exposed to 15 Gy of whole-abdominal irradiation. Gastric tissue samples were obtained 1, 3, 7, 30, and 90 days after irradiation. Fi...

background: ghrelin is a hormone related to food intake in rodents and humans, mainly produced in stomach. this study aimed to determine the effect of irradiation on ghrelin concentration in the gastric mucosa of rats. materials and methods : twenty-five rats were exposed to 15 gy of whole-abdominal irradiation. gastric tissue samples were obtained 1, 3, 7, 30, and 90 days after irradiation. fi...

Treatment of food with ionizing energy-'food irradiation'is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpese labelling is indisp...

4-methylimidazole (4-mei) is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2b by international agency for research on cancer (iarc). caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. in present study, ɣ-irradiation was applied to caramel color iii to reduce the level of 4-mei witho...