• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.56-63
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• 1986

This study was designed to be link in the chain of the investigation on daily life and consciousness of longevous people in Korea, and to investigated the dietary life and its habit of longevous people in the past. The dietary life ana its habit were surveyed on 379 subjects (male 121, female 258) of the aged who were above 80 years of age, from June to November in 1985. 1. Of the taste on staple food of longevous peoples in the past(between 40 and 60 years), 'meal mixed with barley' had the highest figure of 49.9%, followed by 'boiled rice'(47.0%). But it is showed that male preferred 'meal mixed with barley'(56.2%) to 'boiled rice'(41.3%). whereas female slightly preferred 'boiled rice'(49.6%) to 'meal mixed with barley'(46.9%). 2. Of the experience of the food taste of these aged in the past, 'not salted' and 'light' had the highest figures of all 40.6%. It is showed that longevous peoples preferred 'not salted'(40.6%) and 'light'(40.6%) to 'salty'(24.5%) and 'oily'(9.8% ), respectively. 3. By comparison of the intake state of animal protein(meat and fish) of these aged in the past, 'occasionally' was the highest of 55.4%, and decreased in the order of 'almost daily'(31.9%) and 'scarcely'(12.7%). Therefore, it is believed that 87.5% of longevous peoples has taken animal protein 'occasionally' and 'almost daily'. 4. The intakes of major foods above $4{\sim}6$ times a week of these aged in the past and present showed 50.4% and 67.5% for meat, fish, egg and soybean products, 26.6% and 51.5% for milk and its products, 89.9% and 81.0% for vegetables, 58.9% and 64.0% for oiled food, and 57.0% ana 62.934 for seaweeds, respectively.

• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of Nutrition and Health
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• v.26 no.3
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• pp.313-324
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• 1993

Sister chromatid exchange(SCE) has recently become a common cytogenic assay system for detecting exposure to chemical mutagens and carcinogens. One application of SCE is the monitoring of populations believed to be exposed to such agents. A cross-sectional study of SCE frequency in peripheral blood lymphocytes from 40 college students aged 18 to 26 years was conducted. The effects of cigarette smoking alcohol and coffee consumption, dietary and environmental factors on SCE were assessed. A mean spontaneous SCE per cell for the smokers(4.88$\pm$0.17). The SCE levels of the smokers were associated with the personal smoking amount ; the observed increase in the SCE frequency correlated with the number of cigarettes smoked per day (P<0.05). There was no effect of age on SCE. There were positive linear relationship between SCE and food frequency score of meat and fish group (P<0.05) or instant food group(P<0.01) in non-smokers. But in smokers, a significant inverse association between SCE and food frequency score of green and yellow vegetable group(P<0.05). Alcohol intake produced a significant increase(P<0.01) of SCE in comparison with the mean SCE for those not drinking alcohol in combine subjects. Other dietary parameters, including coffee intake, use of artificial sweetners and processed foods, did not show any increase in SCE. SCEs were inversely related to blood glucose and serum cholesterol levels of the combine subjects. No significant correlations were found between SCE frequencise and any other hematological parameters of the subjects.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.134-138
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• 1980

The present study was designed to investigate the effects of the level of calcium intake on it's apparent absorption rate in college women. Six college girls aged 19 to 20 were fed general dormitary meals containing approximately500mg of calcium for one week and thereafter, the experimental diets containing about 800mg of calcium were given for one week. Average values for calcium intake, fecal excretion of calcium, and apparent absorption rateof calcium in both periods were determined and these values for two periods were compared by using t-test. 1) Average intakes of calcium, protein, and fat of the subjects during the period of experimental diet were significantly higher than those of general diet period. 2) Higher consumption of three food groups; meat, poultry, and fishes, fruits and vegetables, and fats and oils were noted during experimental period. However, there was no significant difference in the consumption of cereals and milk groups during these two periods. 3) The apparent absorption rate of calcium during the experimental period was higher (64%) than the one for general diet period (56%). It was noteworthy that average calcium intakes was higher during the experimental diet period (785mg) than 536mg for general diet period while the fecal excretions of calcium in both periods were not significantly different.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.117-123
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• 2011

The goal of this study was to determine the nutritional value and nutrients provided by each meal and snack of consumed by university students. Subjects were randomly selected from volunteer students at five universities in Ankara. A sample of 400 students (167 female and 233 male) aged between 19 and 24 years participated in this study. A questionnaire designed to assess general characteristics, anthropometric measurements, and 24 hours dietary records was administered using face to face interviews. According to body mass index classifications, 69.5% of male students, and 77.7% of female students were found to be in the normal weight categories. Overweight categories were found to be 25.1% and 5.6% for males and females, respectively. Breakfast and lunch were the most frequently skipped meals, with a total of 47.7% of students skipping breakfast and 25.2% skipping lunch. The percentages of energy deficiency were found to be 78.4% in males, and 81.1% in females. Dinner was the main meal for consumption of energy and the other nutrients, except saturated fatty acids, for both genders. Also, dinner was the largest contributor of energy in both genders. Students ate more bread, cereals, and meat at dinner than during the other meals and snacks. Fruit was consumed more during snacks than at the other meals by all students. It was concluded that students need more nutritional information about healthy nutritional habits, adequate intake of nutrients, and ideal body weights.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.645-656
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• 2001

The relationship between socio-economic status and food and nutrient consumption patterns was studied in 7,370 Koreans aged 20 years and older in the 1995 Korean Health and Nutrition Survey. The aim of this study was to investigate the effect of rapid economic growth on food and nutrient consumption for Korean adults in the last 30 years. Monthly household income, and individual's educational level and occupation were chosen as variables of socio-economic status for individuals. A one day 24 hour recall method was used for the dietary survey. One way analysis of varience was adopted to test tole association between socio-economic variables and food and nutrient consumption patterns. Individuals who had a high socio-economic status had significantly higher daily intake of most of the nutrients including calcium, vitamin A, vitamin B$_2$which reached above the recommended dietary allowances(RDA) and a higher percentage energy consumption from fat. In addition, individual who belonged to a low socio-economic status consumed less animal foods, including meat, egg, milk and consumed low proportion of energy from fat. The results suggest that in spite of rapid economic growth during the last 30 years in Korea, individuals who belonged to low sorio-economic status categories are still nutritionally vulnerable. Among the sorio-economic variables, income and education except occupation were the influential factors on the food and nutrient consumption of Koreans. Therefore, nutrition policy should focus on influencing the dietary patterns of lower social class individuals to improve the health status of the population as a whole.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.

• Journal of Nutrition and Health
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• v.32 no.8
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• pp.927-934
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• 1999

Dietary and other factors affecting serum lipid levels of 103 rural women aged 30-76 years were assessed. Data for dietary intakes were obtained by 24-hour recall method. Body weight, height and blood pressure were measured and BMI was calculated from the anthropometric data. Serum samples were collected and analyzed for TG and lipoprotein fractions. Relation of the factors with serum lipid concentration was analyzed by Pearson's correlation coefficient(r). The results were summarized as follows: The weight, hight and BMI of the subjects were 56.8kg, 152.4cm and 24.5k/==, respectively. 31.8% of the subjects under 50 years of age($\leq$49yr group) and 61.0% of the subjects from 50 years up(==50yr group) were classified as hyperlipidemia. Most of the subjects had normal blood pressure but 8.5% were hypertensive. Total food intake of hyperlipidemic subjects was more than those of normal subjects in both age groups. Nutrients intake also tended to be higher in hyperlipidemic subjects of $\geq$50yr group. Intake of some foods like nuts, milk, or meat affected serum lipid profile even though the effects was somewhat different between two age groups. Body weight was positively related with serum TG and VLDL-cholesterol in $\leq$49yr group, and body weight as well as height and BMI affected serum lipid level in $\geq$50yr group. In summarization, it appeared that hyperlipidemia was a serious health problem in rural women. Hypertriglyceridemia due to sharp increase after 50 years old was remarkable and further research should be performed to determine the related factors in the near future.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.753-760
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• 2007

This study was undertaken to investigate the effects of the immunocastration on the growth performance, the characteristics of carcass and meat quality in boar. Total 45 piglets(Landrace×Yorkshire) were prepared from the birth and were fed the experimental diet by the time to be slaughtered at around 110 kg of body weight. The experimental groups consisted of five piglets per pen with 3 replicates in three treatment groups, non castrated(NC), surgically castrated(SC), and GnRH antagonist(GA). In SC group, all piglets aged 3-4 days after birth were castrated by the surgical method. For the immunocastration, 2ml of GnRH antagonist(Improvac, Pfizer, Australia) were subcutaneously injected into piglets twice on the 16th and 20th week after the beginning of the trial in the GA group. The immunocastration did not make any significant influences on the growth performance, as compared with the other treatments. The different castration method used in either GA or SC group pigs had similar effects on the dressing percentage and body fat content as carcass parameters. In respect of a meat quality, the meat color, pH, shearing force and cooking loss were not significantly different in all treatment groups. Testosterone concentration in serum was shown to be similar between GA and SC group at 2 weeks after the 2nd injection of GnRH antagonist. The weight of bulbourethral gland and the radius and weight of testis were significantly smaller in GA than in NC(P=0.002). All together, this study suggested that the castration by immunocastration can be an alternative method for the surgical castration without any changes in growth performance, the characteristics of carcass and meat quality shown in surgical castration group.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.618-627
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• 2019

Purpose: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. Methods: The total of 3,708 people (aged 20 ~ 64) were selected from the data of the 2011 China Health and Nutrition Survey and divided into three groups: the home (HM, 2,845 people), institutional (IM, 579 people), and eating-out (EO, 284 people) meal groups. Dietary intakes of eight food groups, the frequency of eating certain foods, food group intake pattern, dietary diversity and the variety score of lunches were analyzed. Results: The meat intake of IM and EO were higher than that of HM (p < 0.05), and the vegetable intake was the highest in HM, followed by IM and EO (p < 0.05). The intake of fruit and milk·dairy products were extremely low in all the groups. Compared with 1/3 daily recommended intake, the meat intake was above the standard in all the groups and the vegetable intake was insufficient only in EO. The most frequently consumed food in all the groups was rice, followed by pork. The relatively desirable food group pattern, "grain + meat + vegetable", was highest in IM (66.0%) and lowest in EO (48.2%). The "grain + vegetable" pattern in HM and the "grain + meat" pattern in EO were relatively higher than that in the other groups. The dietary diversity score (p < 0.001) and dietary variety score (p < 0.001) were significantly higher in IM than that in the HM or EO. Conclusion: The lunches of Chinese adults had common problems in excess meat intake and a severe lack of fruit and milk·dairy products. Even institutional meals were not ideal as single meals for Chinese adults, although they were better in food diversity. Customized dietary educational programs based on balanced meal plans need to be established, especially for those Chinese people having lunch at home or eating out. In addition, a systematic food service program should be developed and firmly implemented.