• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.327-339
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• 2003

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ii ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 113 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin Bl, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohydrate: protein: fat (CPF) ratio of caloric nutrients was 40：26 : 34. This study concluded that: i) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ii ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants. (Korean J Community Nutrition 8(3) : 327∼339, 2003)

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.864-872
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• 2007

The purpose of this study was to provide a descriptive assessment of the nutritional habits of resistance trained males in relation to protein and carbohydrate intakes in comparison with the recommended values. Thirty-four male bodybuilders ($27.0{\pm}2.1years,\;173.5{\pm}5.0cm,\;8.3{\pm}0.61%$ body fat), twenty-four male weight lifters ($20.9{\pm}2.1years,\;171.8{\pm}6.9cm,\;7.6{\pm}0.98%$ body fat) and twenty-five male non-athletes ($26.9{\pm}2.5years,\;175.3{\pm}5.7cm,\;8.5{\pm}0.95%$ body fat) participated in the study. Participants completed a comprehensive survey by twenty-four hour dietary recall methods. All diets were analyzed using the Computer Aided Nutritional (Pro) analyzer by a registered dietician. Body fat was measured using skin fold thickness. The average time spent in resistance training was $18.0{\pm}1.7$ hrs/week for body builders and $14.6{\pm}8.7$ hrs/week for weight lifters. Total daily calories were $2583.6{\pm}874.8kcal\;(31.9{\pm}11.9kcal/kg)$ for bodybuilders, $3565.9{\pm}1281.8kcal\;(42.7{\pm}15.0kcal/kg)$ for weight lifters and $2016.0{\pm}955.3kcal\;(28.1{\pm}13.9kcal/kg)$ for non-athletes (p=0.001). Percent of calories from carbohydrate, protein, and fat 64.2%, 27.1%, and 8.7% for bodybuilders, and 66.3%, 18.6%, and 15.1% for weight lifters. The mean protein intake was $1.9{\pm}1.2g/kg$ of BW for bodybuilders, $1.6{\pm}0.6g/kg$ of BW for male weight lifters and $1.1{\pm}0.69g/kg$ of BW for non-athletes. Although dietary calcium (78.7%) and riboflavin (86.3%) intakes for bodybuilders were below the RDA, dietary intakes of micronutrients were not deficient. More research needs to be conducted to determine the optimal amounts of protein, carbohydrates, fats, and micronutrients for the resistance trained athletes.

• Journal of Nutrition and Health
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• v.11 no.4
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• pp.11-23
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• 1978

This study is based on data from the nutritional and clinical survey in Chung Nam area, namely Myl-Yang-Ri, Yoon-Gok-Myon, Chyung Yang Koon. Under the direction of two Nutrition professors and two clinical pathology professors it was carried by 35 Dae Jeun medical Junior College students majoring in nutrition and clinical pathology from 18 July to 25 July 1978. The nutrition surveys were carried out with subjects in village from a total 67 households, 36 of them were randomly selected. The clinical surveys were carried out with subjects in village from a total 382 inhabitant, 154 inhabitant were randomly selected and 109 peoples were subjected to stool examination. The results obtained in this study are summarized as follows. 1) Nutritional survey a) Food Intake The average food intake per person per day in survey area was 929.9 grams (95.5% in vegetables and 4.5% in animal foods). The average consumption of the basicfood groups per person per day was 965g for meats and legumes (10.4% of the total food in take). 268.9g for fruits and vegetables (29% of the total food intake), 559.1g for cereals and potatoes(60.1% of the total food intake), 5.2g for milk and small fishes and 0.2g for fats and oils. b) Nutrient Intake The average daily consumption of calories and nutrients was 2054.1 kcal and 61.2g for total proteins, 223.2mg for calcium, 9.5mg for iron, 4914.4 IU for vitamin A, 1.5mg for thiamin, 1.2mg for riboflavin, 19.9mg for niacin and 54.7mg for ascorbic acid. When these figures are compared with the recommended allowances for Korean, the calories and nutrients intakes were insufficient. Especially the intakes of the calcium were lower than the recommended allowance which are 500 milligrams per day. c) Kinds of food stuffs consumed The kinds of food stuffs consumed by the subjects were 47 figures total. Generally these kinds of food were vegetables food. 2) Clinical Survey a) The mean value of hemoglobin from 72 males was 13.2g/dl, that of 82 females was 12.3g/dl. b) The proportion of low hemoglobin (<12.2g/dl for male and <11.3g/dl fo female) for male was 20.8%, females was 11.0% and from 24 male & female (both sexes) were 15.6% c) The mean value of Hematocrit of males was 39.6%, that of females was 37.4%. d) The mean value of MCHC of males was 33.9%, that of females was 33.6%. e) The ABO blood group was distributed as following; 30.5%, for group O, 29.2% for group A, 24.0% for group B, and 16.3% for AB group. Biochemical race index was 1.13. f) The over all prevalence rate of heminthic infectious by rate of each helminth was as following; Ascaris lumbricoides 33.9%, Thrichocephalus trichiurus 11.9%, Hookworm 0.9%, Hymenolepis diminuta 0.9%, Trichostromgylus orientalis 0.9% and the prevalence rate of two more helminthic infection was 7.2%.

• The Journal of the Korea Contents Association
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• v.15 no.9
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• pp.599-605
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• 2015

This study was conducted to evaluate suppressive effects of black rice aleurone layer extract (BRE) on body fat, serum lipid, and hormone levels in ovariectomized rats. The rats were divided into five groups (n=8/group): sham operated group (S); ovariectomized control group (OVX); ovariectomized group treated with isoflavone 10 mg/kg B.W. (IF); ovariectomized group treated with BRE 30 or 90mg/kg B.W. (BRE-30 or -90). High fat diet (45% calories from fat) was fed to all rats for 12 weeks. Body weight gain, body fat weight, and adiposity index increased in the OVX group, but they significantly decreased in IF or BRE supplementation. Serum triacylglycerol and leptin levels decreased in BRE groups while serum adiponectin level significantly increased compared to that of the OVX group. Hepatic total lipid, triglyceride, and cholesterol levels increased in the OVX group, but they decreased in BRE supplementation (p>0.05). These data suggest that black rice aleurone layer may be a useful food source to decrease obesity and its related diseases by modulating lipid metabolism in estrogen-deficiency model.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.5
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• pp.700-707
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• 2017

In the international natural gas market, natural gas has markedly low calories. The domestic calories standard of natural gas was changed and the performance and efficiency of many industrial machines using natural gas were affected because of low caloric natural gas. Therefore, in this study, a dual fuel engine fueled with natural gas and diesel was tested to examine the effects of the CNG substitution rate on the combustion characteristics, such as thermal efficiency, COVimep and heat release rate. The CNG substitution rate was defined as the ratio of CNG instead of diesel, which was calculated as the total energy. The conditions of the tested engine were fixed $1800rpm/500N{\cdot}m$. In addition, diesel fuel was injected at $16^{\circ}CA$ BTDC and the fuel pressure was fixed at 85 MPa; the lower heating value of CNG was $10,400kcal/Nm^3$. The results of the engine test showed that the amount of diesel fuel was changed according to the CNG substitution rate. Therefore, when the substitution rate was increased, the amount of diesel fuel was decreased, which affected the energy for ignition. In addition, the ignition delay duration was increased, which affected the thermal efficiency and torque. On the other hand, the COVimep was less than 5% and a stable combustion state of the engine was shown.

• Journal of Nutrition and Health
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• v.31 no.7
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• pp.1192-1205
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• 1998

The purpose of this study was to develop a software system for computerized menu planning program by food exchange group. In this research, Powerbuilder 5.0 was used. This study provides food service manegers with more effective manegement system and scientific menu. Software programs developed in this study were summerized as follows : 1) Programs for outputing standard amounts of the exchange food groups fir calories. 2) Programs for inputing the cooking type code, the food code and the food amount of the menu. 3) Programs for outputing distribution of the exchange food groups of the computerized menu. 4) Programs f0r calculating the price of each food and menu. 5) Programs for calculating the nutrient contents of each food and menu. 6) Programs for calculating fatty acids of dietary intake. 7) Programs for calculating PUFA : MUFA : SEA ratio and $\omega$$_{6}$ : $\omega$$_{3}$ ratio and evaluating the status of dietary intake. 8) Programs for inputing the purchasing amount of food. 9) Programs for outputing the menu table. 10) Programs for inputing and modifing the cooking types in the cooking types file. 11) Programs for inputing and modifing the prices in the food prices file.e.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.48-53
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• 2006

Although garlic has been reported to have impressive effects in lowering serum lipids, there have been controversial evaluations on these effects. To find the potential fator causing the inconsistency in the previous studies, we examined the effects of two types of garlic according to the producing-area (hangihyung garlic, nangihyung garlic) on serum lipid profiles and leptin level. Thirthy six of 4 wk old Sprague Dawley male rats fed high fat diet (40% of calories as fat) for 6 wks to induce obesity, and subsequently fed 5% garlic powder supplemented (HF+H: hangihyung garlic powder, HF+N: nangihyung garlic powder) high fat diets (w/w) for further 5 wk. For the comparison, normal control group fed AIN-76A diet (11.7% of calories as fat). Supplementation with hangihyung and nangihyung garlic resulted in a significant reduction of high fat induced body weight gain, white fat (i.e., epididymal, visceral and peritoneal fat) development, adipocyte hypertrophy and the development of hyperinsulinemia and hyperliptinemia. Serum triglyceride and total cholesterol level was greatly reduced by hangihyung garlic supplementation (p<0.05). The HDL-cholesterol level was increased by dietary hangihyung and nangihyung garlic. There were slight non-significant decreases in triglyceride and total cholesterol of HF+N group as compared to those of HF group. Leptin level of HF+H group was found to be significantly lower than HF group (p<0.05). There was no significant difference among N group and HF+N group. These results suggest that hangihyung garlic may lead to the higher activity in improving lipid profiles than nangihyung garlic. Whether the hypolipidemic effect of garlic increases in a species-dependent has yet to be determined and awaits further research.

• Journal of Environmental Science International
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• v.25 no.11
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• pp.1575-1582
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• 2016

In this study, to provide basic information for design of a large-scale recycling system for fishery by-products, the food nutrient components, fertilizer components, and microbial composition of fertilizers and feed which were made of fishery by-products were analyzed before and after fermentation. The results of the analysis of the edible portion of fishery by-products indicated that calories per 100 g of crustaceans were the highest followed by those of fish and brown algae in order of precedence with values as follows; Korean Krill 94 Kcal, Portunus trituberculatus 65 Kcal, Lophiomus setigerus 58 Kcal, and Undaria pinnatifida 16 Kcal. As for changes in amino acids per 100 g of fishery by-products between before and after fermentation, calories per 100 g of P. trituberculatus decreased by 74.7% from 15.7 g to 4.0 g, that of L. setigerus decreased by 61.1% from 11.9 g to 4.6 g, that of Korean Krill decreased by 53.5% from 11.6 g to 5.4 g, and that of U. pinnatifida decreased by 49.4% from 1.7 g to 0.9 g. Among amino acids, those contained in fishery by-product fertilizers (liquid fertilizer) in large amounts were shown to be Glutaminic acid, Aspartic acid, Glycine, Lysin, and Leucine. The lipid content of Korean Krill decreased by 11.9% from 3.2 g to 2.8 g, that of L. setigerus increased by 2.0 times from 1.1 g to 2.2 g, that of P. trituberculatus increased by 4.5 times from 0.4 g to 1.7 g, and that of U. pinnatifida increased by 9.4 times from 0.2 g to 1.9 g. The ash (mineral) content of P. trituberculatus decreased by 82.5% from 26.2 g to 4.6 g, that of U. pinnatifida increased by 27.6% from 3.3 g to 4.2 g, that of Korean Krill increased by 21.9% from 3.1 g to 3.8 g, and that of L. setigerus increased by 88.7% from 1.2 g to 2.2 g. The microbial composition of liquid fertilizer using recycled fishery by-products was shown to be Bacteria, Actinomycetes, Fungi, Yeast, and Lactobacillus sp.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.183-192
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• 2014

The purpose of this study is to determine the possibility of using Codonopsis lanceolata leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Codonopsis lanceolata leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 65.09%, 18.02%, 1.34% and 9.72%. And the calories of Codonopsis lanceolata leaves were 288.36 Kcal. The protein contained total 16 different kinds of amino acids. The contents of essential and non-essential amino acids were 5,906.41 mg and 7,551.56 mg, respectively. K was the most mineral followed by Ca, P, and Mg, which means Codonopsis lanceolata leaves are alkali material. Total phenolic contents of Codonopsis lanceolata leaves were 1.87 mg/g, and total flavonoids contents were estimated as 1.87 mg/g. Based on the above results, we deemed that the Codonopsis lanceolata leaves might have potential antioxdant activities. The general nutrients and other antioxidatant bioactive materials in Codonopsis lanceolata leaves were also potential materials for good health food. It is expected that a follow up study of Codonopsis lanceolata leavesthrough developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.