• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.277-286
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• 2014

Purpose: The aim of this study was to examine the characteristics of nutrition-related knowledge, dietary habits, and nutrient intakes of alcoholic patients and how nutrition education affects these nutritional behaviors. Methods: Subjects included 37 adult male alcoholic patients who were hospitalized. The nutrition education program consisted of five lessons over a five-week period. An each 80-minute nutrition education program per week was implemented for the alcoholic patients over a five-week period. Both before and after the implementation of nutrition education, their nutrition-related knowledge and dietary habits were assessed and nutrient intakes were investigated. Results: The subjects showed drinking habits of considerably high frequency, a large quantity of alcohol consumption, and preference for soju (a liquor) over beer. They had proper weight, height, and BMI, and came from relatively poor socioeconomic backgrounds with a low-level of self-rated health status and a comparatively high rate of suffering from disease. Mean score of their nutrition-related knowledge and dietary habits was quite low. They consumed less energy, dietary fiber, vitamin C, thiamin, riboflavin, folic acid, Ca, and K, but more Na compared to each Dietary Reference Intake (DRI). After implementing the nutrition education, mean score of nutrition-related knowledge and dietary habits showed significant improvement. In addition, the meeting rate of each DRI of several nutrients was increased significantly, including energy, carbohydrate, dietary fiber, vitamins A, C, and $B_6$, thiamin, riboflavin, niacin, pyridoxine, folic acid, Ca, P, K, Fe, and Zn, while that of Na decreased. Conclusion: The findings of this study indicate that alcoholic patients had various nutritional problems, such as lack of nutrition-related knowledge, bad dietary habits, and insufficient nutrient intakes, however, these problems can be positively modified by implementation of a relatively short-term nutrition education program.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1065-1070
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• 2002

The purpose of this study was investigated the effects of YK-209 mulberry leaves on antioxidative defense system of liver in diabetic rats induced with streptozotocin (STZ). Male Sprague-Dawley rats weighing 100$\pm$10 g were randomly assigned to one normal and four STZ-induced diabetic groups; YK-209 mulberry leaves free diet (DM group),0.1% YK-209 mulberry leaves diet (DM-0.1Y group),0.2% YK-209 mulberry leaves diet (DM-0.2Y group) and 0.4% YK-209 mulberry leaves diet (DM-0.4Y group). Diabetes was induced by intravenous Injection of 55 mg/kg body weight of STZ in sodium citrate buffer (pH 4.3) via tail vein after 4 weeks feeding of experimental diets. Rats were sacrificed at the 9th day of diabetic states. Liver weight in all four diabetic groups were higher than normal group, but YK-209 mulberry supplementation groups were lower than DM group. Hepatic superoxide dismutase (SOD) activity was significantly decreased in all diabetic groups, compared with normal group. Hepatic glutathione peroxidase (GSHpx) activity was 7.3% decreased in DM group, compared with normal group, but those of DM-0.1Y and DM-0.2Y groups were maintained the normal level. The hepatic thiobarbituric acid reactive substances was markedly increased by 144% in DM group, compared with normal group, but those of DM-0. 1Y, DM-0.2Y groups were maintained the normal level. The contents of lipofuscin in liver were increased by 100% in DM group compared with normal group, but those of DM-0. 1Y, DM-0.2Y and DM-0.4Y groups were decreased to 42% 43% and 44%, respectively, compared with DM group. The hepatic superoxide radical (0$^2$-) contents in DM group were increased to 81%, compared with normal group, but those of DM-0.1Y and DM-0.4Y groups were similar to those of normal group. The present result indicate that YK-209 mulberry leaves regarded to suppress lipid peroxidation as an free radical scavenger system by the inhibition of oxidative stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1071-1077
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• 2002

The purpose of this study was investigated the effects of YK-209 mulberry leaves on disaccharidase activites of small intestine and blood glucose-lowering in diabetic rats induced with streptozotocin (STZ). Male Sprague-Dawley rats weighing 100$\pm$10 g were randomly assigned to one normal and four STZ-induced diabetic groups; YK-209 0% mulberry leaves diet (DM group),0.1% YK-209 mulberry loaves diet (DM-0.1Y group),0.2% YK-209mulberry leaves diet (DM -0.2Y group), and 0.4% YK-209 mulberry leaves diet (DM -0.4Y group). Diabetes was induced by intravenous injection of 55 mg/kg body weight of STZ in sodium citrate buffer (pH 4.3) via tail vein after 3 weeks feeding of experimental diets. Rats were sacrificed at the 9th day of diabetic states. The functional ingredients in the mulberry leaves, the 1-deoxynojirimycin (DNJ) contents of YK-209 mulberry leaves was higher than those of the Cheongil mulberry leaves. ${\gamma}$ -Aminobutyric acid (GABA) and rutin contents of YK-209 mulberry leaves were 1.3 and 1.4 times higher than those of the Cheongil mulberry leaves, respectively, and vitamin C contents of YK-209 mulberry leaves were also higher than those of the Cheongil mulberry leaves. Intestine index was increased in all diabetic groups, compared with normal group but not significantly different among all diadetic groups. Level of blood glucose was decreased in diadetic rats by supplementation YK-209 mulberry leaves. The disaccharidase activities in proximal part of intestine such as maltase, sucrase, and lactase in YK-209 mulberry leaves supplementation groups were significantly lower than those of DM group, In conclusion, this research indicated that the functional ingredients of YK 209 mulberry leaves were higher than those of the Cheongil leaveses, and YK-209 mulberry leaves has the hypoglycemic effect in STZ-induced diabetic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.566-572
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• 1992

Proximate composition and the contents of free sugars, minerals, fatty acids, amino acids and in vitro digestibility of mixed pollen load were analyzed. The protein in pollen load per 100g was 25.2g, lipid 5.4g, non-fibrous carbohydrate 50.0g and fiber 10.4. Free sugars in pollen load, as dry basis g per 100g, was fructose 26.6g, glucose 13.1g, sucrose 0.2g, maltose 1.3g, melezitose 0.02g and F/G ratio was 2.0. The content of mineral in pollen load was in the order K > P > Mg > Ca > Fe > Na > Mn > Zn > Cu. Unsaturated fatty acid of pollen load was about 69.1% and polyunsalturated fatty acid being about 50.3%. The ratios of SFA : MUFA : PUFA and PUFA : SFA were 0.61 : 0.37 : 1.00 and 1.63 respectively. The total amino acid contained in pollen load 22,337.5mg/100g and total essential amino acid was 39.2% of the total amino acid. proline was the most abundant amino acid (2,824.7 mg/100g),followed by Glu, Leu, Asp, Val, Phe, Ile, Ala and Thr. E/T ratio of protein in pollen load was 2.03 ; protein score, 65.2(Lys) : A/E ratio(egg), 61.7(Lys) : amino acid score, 51.7% after 1hr and on non-fibrous carbohydrate was 80.6%. But that of protein was 67.3% after 1hr, 75.5% after 2hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.370-374
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• 1985

To investigate the flavor components of sun-dried ray, Raja porasc, the contents of such as free amino acids, nucleotides and their related compounds, total creatinine, betaine, TMAO, fatty adds, and volatile compounds were analysed. The content of total free amino acids was 1773.3mg% on dry basis and the abundant amino acids were taurine, lysine, leucine, alanine, glycine, glutamic acid, proline, and valine in order and these amino acids accounted for 80% of total free amino acids in sun-dried ray. In the nucleotides and their related compounds, hypoxanthine was the most abundant. Ammonia-N was the most abundant, resulting 26.4% of extractive nitrogen which was 1965.6mg% and next free amino acid-N, total creatinine-N, and nucleotide-N in order. In the fatty acid composition of total lipid and neutral lipid, polyenoic acid was abundant holding 42.0%, 45.3% respectively. In phospholipid, the ratio of polyenoic acid and saturated fatty acid were similar to 39% respectively. The predominant fatty acids in total lipid, neutral lipid, and phospholipid were $C_{16:0},\;C_{22:6},\;C_{18:1},\;C_{18:0},\;and\;C_{20:4}$. In the volatile compounds, isocaproic acid, caproic acid, isobutyric acid, and butyric acid were the major portion of the 8 kinds of volatile fatty acids detected and 2-butanone, pentanal, and 2-methylpropanal were the major portion of the 8 kinds of volatile carbonyl compounds detected and also trimethylamine was the major portion of 2 kinds of volatile amines detected. It was presumed from the results that the reciprocal action of taste compounds such as free amino acids, nucleotides and their related compounds total creatinine, betaine, and TMAO and volatile compounds such as volatile carbonyl compounds, volatile fatty acids, volatile amines, and ammonia played an important role for the characteristics of flavor of sun-dried ray.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1873-1880
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• 2015

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1094-1099
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• 2012

This study investigated the effect of a long-term high-fat diet on energy metabolic substrate utilization in resting rats in order to revalue source fat energy efficiency during a high-fat diet and its effect on energy expenditure and body fat accumulation. Sprague-Dawley male rats at 4 weeks of age were bought from Orient Bio Con. The rats were divided into a control (CON) group and a high-fat diet (HF) group. Rats ate a high-fat diet (w/w 40%, kcal/kcal 64.9%) ad libitum for 5 weeks. Food intake and body weight were measured every day at 09:00 throughout the experimental period. Energy expenditure was measured using an animal energy metabolism chamber after 4 weeks. The final body weight did not change between the CON and HF groups, but caloric intake was significantly higher in the HF group than in the CON group (p<0.05). There was no difference between the groups in oxygen uptake, however carbon dioxide production was significantly higher in the HF group. Also, the respiratory exchange ratio was higher in the HF group. Carbohydrate oxidation was lower in the HF group than in the CON group, but fat oxidation in the HF group was greater. These results mean that energy substrate oxidation at rest is affected by diet composition, especially dietary fat content. Abdominal fat fad weights were significantly higher by 33% in the HF group than in the CON group even though the calorie intake in the HF group was higher by 6%. These results suggested that the dietary fat calorie value might have a higher Atwater value of 9 kcal/g, which mean that dietary fat calorie values could be reconsidered in body weight control scenarios such as which the obese or weight class athletes.

• Journal of Korean Society of Forest Science
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• v.83 no.3
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• pp.286-298
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• 1994

The object of this study was to examine the user's impacts on the environmental deteriorations of trail at Ticket Office - Paekryunsa (Temple) Hyangch$\hat{o}$kpong - Dongyupryung - Chilyun Fall area in T$\hat{o}$kyusan National Park. Four trails were sampled in the study area according to the amount of users. Then the user's impacts on trail were measured at each trail. The Ticket Office-Paekryunsa trail was the most used district and followed at Paekryunsa-Hyangch$\hat{o}$kpong trail, Hyangch$\hat{o}$kpong-Dongyupryung trail in descending order. Dongyupryung-Chilyun Fall trail is not used by people because of rest rotation system. The entire width of trail was greater at the more heavily used trail. Maximum depth, cross-sectional area loss, and surface texture and roughness of trail were the highest at Paekryunsa-Hyangch$\hat{o}$kpong trail. Soil hardness, soil acidity, soil moisture content, organic matter content, and exchange canon were influenced by trampling. Soil hardness, soil acidity and exchange canon increased in tramples soil, but content of soil moisture and organic matter decreased therein. Environmental deteriorations of trail were significantly influenced by the amount of users and the slope of trail. Bared lands about $2.000m^2$ were appeared by trampling and camping around Hyangch$\hat{o}$kpong. Effects of carrying of rest rotation system for National Park were partly recognized at Dongyupryung-Chilyun Fall trail.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1049-1056
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• 2012

The antioxidant activities and antibacterial activities of grape pomace fermented using a variety of useful microorganisms were analyzed. There were several experimental groups: the control, with non-fermented grape pomace; the BS group, fermented by Bacillus subtilis; the LP group, fermented by Lactobacillus plantarum; the LC group, fermented by L. casei; the CU group, fermented by Candida utilis; the Y1 group, fermented by Saccharomyces cerevisiae strain CHY1011; the Y2 group, fermented by S. cerevisiae strain ZP 541; and the M group, fermented by a mixed strain culture of LP, LC, and CU. The yield of freeze-dried powder of fermented grape pomace by BS, LP, LC, CU, Y1, Y2, and M was 10.74%, 9.36%, 8.68%, 9.55%, 7.49%, 9.60%, and 9.71% w/w, respectively. The total polyphenol content of grape pomace showed the highest value in the control, but the fermented LP had higher total polyphenol content than those of other fermented grape pomace. The control and fermented LP had 0.16 mg/mL and 0.28 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and 0.22 mg/mL and 0.53 mg/mL of ABTS radical scavenging activity, respectively. The FRAP value (5 mg/mL) showed the highest value on fermented LP (2.44 mM) but did not show a significant difference in the control group (12.27 mM). The fermented LC showed the antimicrobial activities against B. cereus (11 mm), B. subtilis (11 mm), Staphylococcus aureus (12 mm), Escherichia coli (12 mm), Enterobacter cloacae (10.5 mm), Salmonella enterica (11.5 mm), and Pseudomonas aerugionsa (11 mm) at 5 mg/disc, but the control and other fermented grape pomace did not show antimicrobial activities. Thus, fermented grape pomace by LC is shown to be producing a material that has antibacterial activity. In conclusion, grape pomace fermentation using various lactic acid bacteria strains showed excellent effects in promoting the production of functional materials. Especially, using L. casei exhibited an increase in antibacterial activity, and using L. plantarum exhibited antioxidant activity.