• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.948-956
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• 2000

There is growing evidence that soy isoflavone play beneficial roles in the prevention of chronic diseases such as hormone dependent cancers, cardiovascular diseases, osteoporosis and also reduced incidence of menopausal symptoms. However current data are not sufficient to determine the effective doses for beneficial as well as harmful effects and to support dietary recommendation for isoflavones. Since soy products containing isoflavone are one of the common food items that Koreans consume daily basis, assessing consumption of soy isoflavone by Koreans will give a valuable information on making dietary recommendations for isoflavones. the present study was designed to assess dietary intake of isoflavone of Korean middle-aged women who might receive the most beneficial effects from isoflavone consumption thereby prevent post menopausal related symptoms and diseases. In this study isoflavone contents of soy products were analyzed and soy products and isoflavone consumption of these subjects were assessed by a self-reported dietary questionnaire and isoflavone intake data base. Subjects were consisted of 178 Korean women (35~60 y) who live in urban and rural area. All subjects provided detailed information on demographics, anthropometry, health history, menopausal symptoms, health history, menopausal symptoms, and dietary intake using food frequency questionnaire (FFQ) which was developed for Koreans. The average age of the subjects was 46.6 years. The soy products which the subjects frequently consumed were soybean paste soup, braised fried soybean, tofu residue stew, tofu, soy milk, natto stew, bean sprouts, and soybean broth which contained 10.68 mg, 3.34 mg, 2.44 mg, 2.42 mg, 2.42 mg, 1.12 mg, 1.02 mg, 0.33 mg of isoflavone per 100 g, respectively. The estimated daily intake (EDI) of isoflavones ranged from 0 to 144.3 mg, and the mean daily isoflavone (sum of daidzein and genisten) intake of the subjects was 24.41 mg.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

• Journal of the Korean Dietetic Association
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• v.27 no.2
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• pp.67-76
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• 2021

The purpose of this survey was to investigate the food behavior and vegetable preferences of elementary school students in the metropolitan areas of, South Korea. Five hundred and eighty students (277 male and 303 female) studying in grades 5~6 participated in the survey. We assessed food behavior by evauating the Nutrition Quotient (NQ). Through a questionnaire, which consisted of 20 food behavior checklist items. These items were grouped under five factors: balance, diversity, moderation, practice and environment. All data were analyzed using SPSS 25.0. The average NQ score weighted using the five factors was 61.32 points. Among the five factors, moderation showed the lowest score, whereas environment showed the highest score. The average score of the vegetable preference was 3.36 points out of a total of 5 points. The vegetable preference was found to be highest for bean sprouts and followed by tomatoes, lettuce, spinach, Chinese cabbage, sesame leaf, pumpkin, carrot, radish, chives, lotus roots, onions, broccoli, sweet peppers, and eggplant. The results of vegetable preferences by NQ grade were 4.13±0.63 points for the high grade, 3.68±0.75 points for the medium-high grade, 3.41±0.82 points for the medium-low grade, and 2.94±0.78 points for the low grade. There was a significant positive correlation between NQ and vegetable preferences (r=0.477, P<0.001). If vegetables with high preference are frequently provided in school meals, it might contribute to improving overall food behavior.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.160-165
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• 2006

Biofuctionality of soybean seeds and soy-bean products have been fortified by the uncovering of the multifuctional beneficial effects of isoflavones. As one way to fully utilize beneficial effects of isoflavones in soybean sprout is through the enhancement of isoflavone contents in soybean seeds, genetic selection for higher isoflavone and cultivational measures to increase isoflavone content in soybean seeds were attempted. Isoflavones (daidzein, gemstein) contents in soybean seeds and soybean sprouts were determined by high performance liquid chromatography. Total isoflavone contents in soybean seeds ranged from 756 to $1,682{\mu}g/g$ and Iksan #13 $(1,682{\mu}g/g)$ showed highest content among the 21 germplasms analyzed. Onetime treatment of soybean plants with Antipol or Piaster at the $V_4$ stage yielded seeds with higher isoflavones as $2,472{\mu}g/g\;or\;2,052{\mu}g/g$, respectively, which were higher by 37% and 14% than that of seeds in the control plants, respectively. In Eunhakong, Isoflavone contents of soybean sprout changed during sprouting. Daidzein content in hypocotyl increased to maximum on the third day of cultivation and decreased there-after, whereas the content changed little in cotyledon. In sprouts of Pungsannamulkong, daidzein content in hypocotyl showed a maximum level on the first day and decreased gradually thereafter but, the content changed little in cotyledon. Total isoflavone contents in lateral roots which developed on the 6th day after sprouting ranged from 4,416 to $5,232{\mu}g/g$ DW.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.6
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• pp.477-481
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• 2004

In bean sprout culture water imbibition and benzyladenopurine (BA) treatment are done at the same time. The study was carried out to check the effect of treatment period (3, 5, and 7 hours) on growth of mungbean (cv. Keumseongnogdu, Owoolnogdu, and Zhong Lu 1) sprouts and to analyse its absorption amount on the base of their moisture content. The 3 cultivar seeds were soaked in 50 ppm BA solution immediately before 3 hour aeration and then cultured for 6 days. The sprouts were sorted by 4 categories on the base of hypocotyl length; > 7cm, 4 to 7cm < 4cm, and non-germination, and their morphological characters, fresh and dry weights were measured. The cultivar Zhong Lu 1 had the highest rate in longer than 7cm hypocotyls of the three cultivars but the lowest one in shorter than 4cm. Rates of the above 4 categories in cv. Keumseongnogdu, Owoolnogdu showed no significant difference between the treatment periods while one of longer than 7cm hypocotyls in cv. Zhong Lu1 was decreased with longer treatment period. Lateral roots were less formed with longer treatment period, especially as lengthened from 3 to 5 hours. Hypocotyl and root were also lengthened with longer treatment period and hypocotyl was more thickened in 5 hour treatment period than in the two others. Total fresh and dry weights per sprout showed no significant difference between treatment periods although cv. Zhong Lu1 relatively faster grew than the other cultivars. In the case of shorter than 5hour treatment periods the absorption amount of BA was the greatest in cv. Zhong Lu1 but in 7 hour treatment period it was the greatest in cv. Keumseongnogdu and Zhong Lu 1.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.97-114
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• 2012

This study was performed to assess the nutritional status and hair mineral content of children with behavioral problems and compare the values with a gender, age-matched control group. The subjects were recruited from S elementary school children in Seoul, Korea. Students scored higher than 60 points were diagnosed with behavioral problems according to the Korean-Child Behavior Checklist. Nutritional assessment of the two groups (behavior problem group: male n=15, female n=24; $9.6{\pm}1.6$ years, control group: male n=16, female n=18; $9.5{\pm}1.9$ years) was performed using a nutritional survey and by measuring hair mineral contents. In the results, food frequency questionnaire analysis showed that the intakes of anchovy (P<0.05), soybean curb (P<0.01), radish (P<0.05), bean sprouts (P<0.05), spinach (P<0.05), carrot (P<0.05), pumpkin (P<0.05), lettuce (P<0.05), cabbage (P<0.01), apple (P<0.05), and milk (P<0.01) were higher in the control group than the behavior problem group, whereas intakes of ramyeon (P<0.05), cookies (P<0.05), and coke (P<0.01) were higher in the behavior problem group than the control group. Intakes of most nutrients such as plant-derived protein (P<0.05), fiber (P<0.05), plant-derived calcium (P<0.05), phosphorus (P<0.05), plant-derived iron (P<0.05), vitamin B2 (P<0.05), vitamin B6 (P<0.05), vitamin C (P<0.01), vitamin E (P<0.05), and folate (P<0.05) were significantly higher in the control group than the behavior problem group. Hair analysis showed that the levels of arsenic (P<0.05), mercury (P<0.001), uranium (P<0.05), iron (P<0.001), boron (P<0.01), and germanium (P<0.001) were lower, but the levels of phosphate (P<0.05), chromium (P<0.001), sodium (P<0.05), and sulfur (P<0.001) were higher in the behavior problem group than the control group. Conclusively, behavioral problems constitute a complicated condition in which nutritional factors may play major roles. However, it is still under investigation as to whether or not modification of dietary habits or nutritional supplementation can improve children's behavior, since symptoms require a broad understanding of the environmental and genetic interactions.

• Research in Plant Disease
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• v.8 no.3
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• pp.175-178
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• 2002

Two novel casual agents of soybean sprout rot occurred at soybean sprouts cultivated under structure in Suwon area in 1997 were isolated and their pathogenicity was tested in vivo. An isolate formed crowed, black acervuli which were oval to elongated with numerous black, needlelike, intermixed long and short setae, 65~110$\times$3.5~6.6 ${\mu}{\textrm}{m}$. Conidia were curved, lunate, unicellular and hyliane and measured 21.5~22.5$\times$3.5~4.0 ${\mu}{\textrm}{m}$. The other isolate produced conidia with straight and cylindrical, and measured 14.0~17.5$\times$3.5~4.5 ${\mu}{\textrm}{m}$. Apressorium size was measured 6.3~8.5$\times$4.5~5.0 ${\mu}{\textrm}{m}$. The agents were identified as Colletotrichum truncatum and C. gloeosporioides based on their morphological characteristics. There was a large difference in pathogenicity between two isolates. C. gloeosporioides caused dark brownish discoloration of whole plants. It showed high pathogenicity with severe disease development. Meanwhile C. gloeosporiodes caused light brown spots on cotyledon and its pathogenicity was not strong. The soybean sprout rot occurred by the two Colletotrichum species was firstly reported in soy-bean sprout in Korea, and we suggest it as “Colletotrichum rot of soybean sprout”.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.776-784
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• 2014

Korean dishes, Hansik are characterized by healthful vegetable intake. The purpose of this study was to evaluate the inhibitory effect of commonly consumed vegetables by Koreans on obesity/metabolic disease-related inflammation. Through statistical analysis of the KNHANES database ($1^{st}$ 1998, $5^{th}$ 2010, 2011) and a literature review, we selected vegetables for study. Among the vegetables, main or sub ingredients of Kimchi were excluded. Samples were prepared using only edible portions and freeze-dried. After grinding, samples were extracted with ethanol, evaporated and finally lyophilized. The cytotoxicity of samples was determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, at various concentrations that do not affect cell viability. Raw 264.7 macrophages were treated with lipopolysaccharide (LPS) and 11 kinds of samples or positive control (troglitazone) dissolved in dimethyl sulfoxide (DMSO). After 24 hours, nitric oxide (NO), tumor necrosis factor ${\alpha}$ (TNF-${\alpha}$) and monocyte chemoattractant protein-1 (MCP-1) production were determined. Excepts for young pumpkin and bracken, nine samples effectively reduced NO production compared with control treated with LPS and DMSO. NO levels of five samples (bean sprouts, leeks, eggplant, mugwort, and pumpkin) were similar to that of the positive control. These five samples showed significantly decreased TNF-${\alpha}$ or MCP-1 compared to the control group. Our results suggest that consumption of commonly consumed vegetables contributes to partial prevention of obesity and related metabolic syndrome through reduction of NO, TNF-${\alpha}$, and MCP-1 production.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.341-354
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• 1997

The purpose of this study was to investigate the food behaviors and food preferences of teenagers by regional groups. The subjects were composed of 365 third grade students in middle schools from urban, rural and fishing areas in Kyungpook province. The data was collected by using a survey questionnaire. The results of the study are summarized as follows: Eating habits of 21-47% of the subjects, according to the regions, were poor and female students in large city showed the best eating habits while female students in fishing village showed the poorest eating habits. Out of the three regional groups studied, the subjects from the fishing villages had the highest rates of skipping meals and eating between meals. Out of all the people investigated, thirty to forty percent had unbalanced diets, the highest percentage coming from the urban areas and the lowest from the fishing villages. All together an allergic reaction to food was the highest in the fishing villages' subjects and female students were more sensitive compared to the male students. Students from the urban area had higher frequency of symptoms of lactose intolerance. Upon the investigation of the subjects 'food preferences, they preferred boiled rice to any other rice as a staple food. Cha jang myun was the most preferred out of all noodles and breads. It was found that teenagers preferred one course meal such as fried rice to a rice-centered regular meal. Out of all various meat soups, beef soup and beef-rib soup were preferred the most. As for subsidiary foods the most preferred were soybean paste stew and cuttlefish stew which they ate daily. There was a very high preference for fried foods, the most favored being pork cutlet followed by fried vegetables, sweet potatoes, and minced meat. The most preferred cooked vegetables were bean sprouts and seasoned cucumber. Seasoned cubed radish roots were the most preferred kind of kimchi. For desserts there was a very high preference for the following fruits: apples, plums, strawberries, and oranges. For beverages the most popular choice were chocolate drinks followed by orange juice, apple juice, milk and tomato juice. According to these investigations, most teenagers liked daily foods which they are used to. The study showed that on the whole the teenagers had poor eating habits. A problem that needs immediate attention is that female students and students from the fishing villages have a high rate of skipping meals. It is expected that the results of this food preference test of teenagers could be useful in the meal planning of middle school lunch programs in the future.