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The purpose of this study is to analyze information about dietary information presented in the television broadcast media in order to determine the optimal communication method that will provide desirable information to the general public. To that end, stakeholders were recruited and trained before and during the study. Three airwaves broadcasters and four comprehensive programming channels were monitored for Three months. The results are as follows. In total 172 food and nutrition programs are reported on. As information from the monitored programs was investigated, results showed a frequency of 136 separate informative programs (79.1%) and 36 entertainment programs (20.9%). Second, the broadcasters included are KBS, MBC, SBS, while the channels are TV Chosun, JTBC, Channel A, and MBN. Third, 109 reports (63.3%) were about ingredients & cuisine, followed by 63 reports (36.7%) on health and diet. This research provides transitional knowledge regarding the correlation between dietary information and the media. Moreover, this research contributes to advocating public health by enhancing the quality from broadcast media about dietary information. [ABSTRACT FROM AUTHOR]

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100o C for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms. [ABSTRACT FROM AUTHOR]