• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.525-535
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• 2005

This study was conducted to investigate the effect of a 3 week low calorie diet (LCD) and a 9 week of behavior modification (BM) program on the weight loss, mineral and vitamin status in 22 obese women. The subject were healthy, obese (PIBW> $120\%$) women aged 20 - 50 Yr and not taking any medications known to influence body composition, mineral or vitamin metabolism During the LCD program, subjects were provided commercial liquid formulas with 125 kcal per pack and were instructed to have a formula for replacement of one meal and at least one regular meal per day within the range of daily 800 - 1200 kcal intake. During the BM program the subjects weekly attended the group nutrition counseling session to encourage themselves to modify their eating behavior and spontaneously restrict their energy intakes. The BM program focused on stimulus control, control of portion sizes and modification of binge eating and other adverse habits. The initial mean energy intake of subjects was 2016.9 $\pm$ 129.8 kcal ($100.8\%$ of RDA) and dropped to 1276.5 $\pm$ 435.7 kcal at the end of a 3 week of LCD program and elevated to 1762 $\pm$ 329.3 kcal at the end of a 9 week of BM program. Carbohydrate, protein and fat intakes were significantly decreased at the end of the LCD but carbohydrate was the only macro nutrient that showed significant decrease (p < 0.05) at the end of the BM program compared to baseline. Calcium and iron intakes decreased significantly (p < 0.01, respectively) with no significant changes in other micronutrients at the end of the LCD. The mean weight of the subjects decreased from 73.8 $\pm$ 8.0 kg to 69.2 $\pm$ 7.7 kg with LCD and ended up with 67.7 $\pm$ 7.1 kg after 9 weeks of BM. The 3 weeks of LCD reduced most of the anthropometric indices such as BMI, PIBW, fat weight, wast-to-hip ratio and subscapular and suprailiac skinfold thickness. The 9 weeks of behavior modification showed slight change or maintenance of each anthropometric measurements. Weight loss and decreased WHR with the diet program induced significantly decreased systolic blood pressure. SGOT, SGPT and serum insulin levels with improved serum lipid profiles. Biochemical parameters related to iron status such as hemoglobin, hematocrit were significantly decreased (p < 0.01) at the end of the LCD. But their mean values were within normal range. The mean serum 25 (OH) vitamin $D_3$ level significantly increased after whole diet program. Serum folate level significantly decreased after 12 weeks of diet program. In conclusion 3 weeks of LCD brought 4.6 kg reduction in body weight without risk of iron, zinc or vitamin D deficiency and 9 weeks of the BM was effective to maintain nutritional status with slightly more weight reduction (1.5 kg). However calcium intake and serum folate should be monitored during the LCD and BM because of increased risk of deficiencies.

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.277-287
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• 2013

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

• The Korean Journal of Malacology
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• v.25 no.2
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• pp.121-126
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• 2009

This study was performed to determine the effect of temperature condition on growth of juvenile abalone Haliotis discus hannai with the different feeds. Two types of feed (dry sea tangle and experimental diet) at water temperatures of 20 and $23^{\circ}C$, and 23 and $26^{\circ}C$ were applied to experimental abalone twice. Forty-five juvenile abalone averaging 10.1 g in the first feeding trial and 11.5 g in the second feeding trial were randomly stocked into 6 of 50 L plastic rectangular containers each. Fishmeal, soybean meal and shrimp head meal was used as the primary protein source in the experimental diet. And dextrin and wheat flour, and soybean oil were used as the primary carbohydrate and lipid sources in the experimental diet, respectively. The dry sea tangle and experimental diet were fed to abalone once a day at the ratio of 1.5-2.0% total biomass of abalone with a little leftover in each experimental condition. Weight gain of abalone was significantly affected by feed type, but not by water temperature in the first feeding trial. Regardless of water temperature, weight gain of abalone fed the experimental diet was significantly higher than that of abalone fed the dry sea tangle. However, weight gain of abalone was significantly affected by water temperature, but not by feed type in the second feeding trial. Weight gain was highest in abalone fed the experimental diet at $23^{\circ}C$, followed by abalone fed the dry sea tangle at $23^{\circ}C$, abalone fed the experimental diet and dry sea tangle at $26^{\circ}C$, which was lowest. Moisture and crude protein content of the edible portion of abalone was significantly affected by feed type, but not by water temperature in the second feeding trial. However, ash content of the edible portion of abalone was significantly affected by water temperature, but not by feed type. In considering these results, it can be concluded that the well formulated feed was superior to the dry sea tangle for growth of juvenile abalone, and water temperature conditions of 20 and $23^{\circ}C$ seemed to be better than $26^{\circ}C$ to improve weight gain of abalone.

• Nutritional Sciences
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• v.6 no.3
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• pp.173-184
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• 2003

Objective : This study was carried out to develop a semi-quantitative food frequency Questionnaire (SQFFQ) for estimating average dietary intake to determine the risk factor for lifestyle-related diseases in a conjoint cohort study. Design : We developed an SQFFQ for genomic epidemiological studies based on the data in the'98 Korea Health and Nutrition Examination Survey. A subset of data on informative food items was collected using the 24-hr recall method with 2,714 adults aged 40 or older living in middle-sized cities or in rural areas in Korea. The cumulative percent contribution and cumulative multiple regression coefficients of 17 nutrients (energy, fat, carbohydrate, protein, fiber, iron, potassium, sodium, calcium, phosphorus, vitamin A, retinol, $\beta$-carotene, vitamin $B_1$, vitamin $B_2$, niacin and vitamin C) of each food were computed. Results : Two hundred and forty-nine foods, which were selected based on their 0.9 cumulative percent contribution, and 254 foods, which were selected based on their 0.9 cumulative multiple regression coefficients, respectively, were grouped into 97 food groups according to their nutrient contents. Several popular Korean foods, which were missing from the list due to the seasonality of the survey, were included. The portion sizes were derived from the same data set. The SQFFQ covered 84.8 percent of the intake of 17 nutrients in the one day diet record data of our 326 cohort study subjects. Conclusions . The final list included 103 food items. The foods list in the SQFFQ described herein accounted for 84.8 percent of the average intake of 17 nutrients. Therefore, the list could be used for the assessment of the baseline dietary intakes of the conjoint cohort studies.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.667-673
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• 2014

Eight multiparous Holstein cows ($632{\pm}12$ kg BW; $135{\pm}16$ DIM) were used in a replicated $4{\times}4$ Latin square design to evaluate the effects of forage sources on rumen fermentation characteristics, performance, and microbial protein (MCP) synthesis. The forage portion of the diets contained alfalfa hay (AH), oat hay (OH), Leymus chinensis (LC), or rice straw (RS) as the primary source of fiber. Diets were isonitrogenous and isocaloric, and cows were fed four corn silages based total mixed rations with equivalent nonfiber carbohydrate (NFC) and forage neutral detergent fiber (NDF). Dry matter intake was not affected by the source of dietary forages, ranging from 18.83 to 19.20 kg/d, consequently, milk yield was similar among diets. Because of the numerical differences in milk fat and milk protein concentrations, 4% FCM and ECM yields were unchanged (p>0.05). Mean rumen pH, NH3-N content, and concentrations of volatile fatty acids in the rumen fluid were not affected by the treatments (p>0.05). Dietary treatments did not affect the total tract apparent digestibility of dry matter, organic matter, and crude protein (p>0.05); however, digestibility of NDF and acid detergent fiber in RS diet was higher compared with AH, OH, and LC diets (p<0.05). Total purine derivative excretion was higher in cows fed AH, OH, and LC diets compared with those fed RS diet (p<0.05), consequently, estimated MCP synthesis was 124.35 g/d higher in cows fed AH diet compared with those fed RS diet (p<0.05). The results indicated that cows fed AH, OH, LC, and RS diets with an equivalent forage NDF and NFC have no unfavourable effect on the ruminal fermentation and productive parameters.

• Journal of Microbiology and Biotechnology
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• v.25 no.5
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• pp.723-731
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• 2015

Microalgae hold promise as producers of sustainable biomass for the production of biofuels and other biomaterials. However, the selection of strains with efficient and robust production of desirable resources remains challenging. In this study, we isolated a green microalga from Korea and analyzed its morphological, molecular, and biochemical characteristics. Microscopic and phylogenetic analyses demonstrated that the isolate could be classified into the genus Chlamydomonas, and we designated the isolate Chlamydomonas sp. KIOST -1. Compositions of protein, lipid, and carbohydrate in the microalgal cells were estimated to be 58.8 ± 0.2%, 22.7 ± 1.2%, and 18.5 ± 1.0%, respectively. Similar to other microalgae belonging to Chlorophyceae, the dominant amino acid and monosaccharide in Chlamydomonas sp. KIOST-1 were glutamic acid and glucose. On the other hand, the proportions of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids clearly differed from other species in the genus Chlamydomonas, and monounsaturated fatty acids accounted for a large portion (41.3%) of the total fatty acids in the isolate. Based on these results, Chlamydomonas sp. KIOST-1 has advantageous characteristics for biomass production.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.35-42
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• 2008

To develop physiological functionality of Omija extracted with water was evaluated on antioxidative activity. Omija, high acid material with pH 3.6, contain $57.5{\pm}1.03%$ of moisture, and $18.8{\pm}0.12%$ of crude fat. This material have $12.6{\pm}0.04%$ of carbohydrate and $11.1{\pm}0.07%$ of crude protein as well, but ash and crude protein contents were found less than 10%. 10 mineral contents were also found, too; K and Ca showed the highest level, then Al, Mg, Na and Mn were followed. In composition amino acid contents, glutamic acid took the largest portion, $131.7{\pm}1.3$ mg/100 g, aspartic acid $51.5{\pm}0.6%$, and other composition amino acid under 50%. In case of free sugar contents, 7 types were found. Most of them were glucose and fructose. Total phenolic compounds showed the highest level, $2,862.6{\pm}31.7$ mg/100 g. $197.8{\pm}14.6$ mg/100 g of flavonoid and $225.6{\pm}18.2$ mg/100 g were included. In terms of electron donating ability, radical scavenging ability activated as the amount of Omija extract increased. In particular, Omija extract in 1,000 ${\mu}g/m{\ell}$ demonstrated almost similar electron donating ability, $72.4{\pm}0.21%$, to BHT. It was also found that antioxidant activities of electron donating ability, SOD-like ability, hydroxyl radical scavenging ability and nitrite scavenging ability were highly promoted as Omija extract concentration increased. The nitrite scavenging ability was significant when the extract belonged to strong acid region and doping concentrations increased.

• Journal of Nutrition and Health
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• v.33 no.3
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• pp.314-324
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• 2000

Evaluation of nutritional status of the elderly imposes different problem from the other age groups. It is essential to use right instrument to assess food consumption. In Korea, the food frequency questionnaire has not been applied widely to elderly people. The purpose of this study is to assess the possibility of employing a semi-quantitative food frequency questionnaire(FFQ) for the Korean elderly to estimate nutrient and/or food intakes. In this study the FFQ for the elderly was developed and validated. The subjects were 144 free-living old women aged from 65 to 90. The FFQ was designed with 4 items for cereals and 86 items for other foods and with frequency of 12 intervals. Three portion sizes were given to select : 1/2 of standard amount, standard amount, and 11/2 of standard amount. ach subject was interviewed with newly developed FFQ form and same subjects were also involved to complete 3-day diet record. Nutrient intake was calculated using software program developed by our group. The nutrient intakes by the FFQ was validated by comparing the results with 3-day diet record. The FFQ estimated significantly higher mean intakes of energy, carbohydrate, protein, fats and vitamin C than did the diet reconrds(p<0.05). Pearson's correlation coefficients between two methods ranged from 0.21 for vitamin Q to 0.69 for alcohol(mean r=0.53). From 32% to 42% of the subjects were classified in the same quintile of nutrient intake by two methods, and 63% to 84% were classified in the same or adjacent quintile. On average, only 4% of the subjects were misclassified into extreme quitiles. The results indicate that the FFQ developed for the elderly in this study is useful for classifying individuals by rank and identifying groups at extremes of nutrient intakes.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.24-30
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• 2018

This study investigated the quality of characteristics of high-protein RTD coffee using domestic and imported skim milk powder with different heat treatment. Skim milk powders (A, B) had high-heat treatment, C had medium-heat, and D and E had low-heat treatment. The transmittance of A and B were higher than that of C, and that of C were higher than that of D and E (p<0.05). The precipitate attached on bottom of container of RTD coffee using A and B were 2.993~3.053% and higher than those (0.753~0.803%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The centrifuged precipitate of RTD coffee using A and B were 1.987~2.040% and higher than those (0.820~0.830%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The proximate composition of precipitate attached on bottom of container of RTD coffee using A, which showed the highest amount of precipitate, showed 65.7% of carbohydrate, 19.0% of protein, 4.8% of fat and 4.8% of ash in dry basis, that of RTD coffee being 72.7%, 15.1%, 7.9% and 4.3% in dry basis respectively. Protein and fat content of precipitate were lower and protein and ash content were higher than those of RTD coffee. But seeing that the most increased portion was protein, precipitation of RTD coffee appears to be attributed to heat-denatured proteins.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.244-248
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• 1999

Soondae was prepared with porcine plasma or egg white as a substitute of porcine blood and their nutritional value was evaluated for th purpose of improving the quality of Soondae. The total energy of Soondae was 181.9 kcal/100 g with the composition of 66.14% moisture, 9.25% protein. 10.44% fat, 0.89% ash, 0.54% fiber, and 12.74% carbohydrate. As the percentage of porcine plasma increased, the total energy was decreased. For the minerals, Fe content was the highest in original Soondae (8.5 mg/100 g) and the contents of Fe, Na, K were decreased with the increase of porcine plasma or egg white. The glutamic acid, leucine, lysine, glycine, and alanine were the major portion of the amino acid contents in Soondae. The U/S ratio was increased with the proportion of porcine plasma and egg white. The cholesterol content of original Soondae (66.6 mg/100 g) was decreased by 25.73% in porcine plasma Soondae and by 36.98% in egg white Soondae.