• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.748-758
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• 2014

This study aimed to investigate consumption status of cooked rice with different grains as well as examine related factors of Koreans. Based on the Korea National Health and Nutrition Examination Survey of the second year (2011) in the fifth stage, we extracted data on 7,190 people aged 1 year and higher who consumed cooked rice with one or more grains and legumes for at least one meal per day. A total of 15,250 meals were analyzed. Approximately 67.6% of subjects consumed cooked rice with different grains for more than one meal. Age was the strongest influencing factor for consuming cooked rice with different grains. Compared with people in their 40s, those aged 19~29 and in their 30s showed lower probabilities (0.5 and 0.6, respectively) of intake of cooked rice with different grains, whereas those in their 50s and 60s showed relatively higher probabilities (1.9 and 5.0, respectively). The intake ratio of cooked rice with different grains was higher in subjects who were females (64.5%), aged 1~18, over 50s, and residing in a metropolis (62.0%). Breakfast (69.6%) showed a higher intake ratio of cooked rice with different grains compared to lunch (49.1%) and dinner (57.9%). Intake of cooked rice with different grains was highest at home (71.2%), whereas it was lowest in restaurants (11.2%). The findings of the current study may be useful in planning dietary guidelines for intake of cooked rice with different grains.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.435-448
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• 2019

Purpose: This study examined the changes in the nutrient intake and the prevalences of obesity and metabolic syndrome according to the eating alone behavior in middle-aged men and women. Methods: The data from the 2013 ~ 2017 Korean National Health and Nutrition Examination Survey were analyzed. A total of 7,728 adults (3,404 male, 4,324 female) aged 40 ~ 64 years old were included. The subjects were classified into three groups according to the number of times eating alone per day (0, 1 ~ 2, and 3 times/day). Dietary data were collected by a 1-day 24-h recall. The nutrient intakes were compared among the three groups. Survey logistic regression analyses were conducted to examine the association of the eating alone behavior with obesity and metabolic syndrome, adjusting for the related confounding variables. Results: In men, eating alone was associated significantly with a lower intake of potassium (p-for-trend = 0.048) and lower intake of calories from protein (p-for-trend = 0.04). In women, the proportion of subjects consuming energy less than 75% of the estimated energy requirement (p = 0.001) and less than the estimated adequate requirement of riboflavin (p < 0.001) differed significantly according to the eating alone behavior. The eating alone behavior was positively associated with an increased risk of developing metabolic syndrome (p-for-trend = 0.033), increased blood pressure (p-for-trend < 0.001), and increased waist circumference (p-for-trend = 0.004). On the other hand, in women, however, the eating alone behavior was associated with a decreased risks of developing obesity (p-for-trend = 0.02). No association was found between the eating alone behavior and the risk of metabolic syndrome in women. Conclusion: These results suggest that the eating alone behavior is a risk factor for the development of metabolic syndrome in middle-aged Korean men.

• Laboratory Medicine Online
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• v.1 no.2
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• pp.100-104
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• 2011

Background: Malaria is a problematic disease in Korea, and microscopic examination of Giemsa-stained blood smear has been used as the gold standard for its diagnosis. However, this technique is time-consuming and has low sensitivity in samples with low numbers of malarial parasites (<20 parasites/μL). Here, we evaluated the performance characteristics of the LG Advansure^TM Malaria P.f./P.v. real-time QPCR (LG life sciences, Korea). Methods: Blood samples from 173 persons who visited Korea University Ansan Hospital were evaluated. QPCR was performed in 73 malaria patients and 100 healthy subjects by using the LG Advansure Malaria P.f./P.v. real-time QPCR^R kit, and the results were compared with those of microscopy. The detection limit of this kit was determined by serial dilution of Plasmodium-infected blood with normal blood (blood not infected with Plasmodium). Results: Among the 73 patients that were microscopically confirmed to have malaria (Plasmodium vivax infection, N=70, P. falciparum infection, N=3), 69 patients were diagnosed with P. vivax infection and 3 were diagnosed with P. falciparum infection by LG Advansure^TM Malaria P.f./P.v. realtime QPCR. Both the tests indicated absence of infection in the 100 healthy subjects. The detection limit of LG Advansure^TM Malaria P.f./P.v. real-time QPCR was 0.1 parasite/μL. Conclusions: LG Advansure^TM Malaria P.f./P.v. real-time QPCRis a very sensitive and specific technique and can be used as a confirmatory test for malaria.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.307-312
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• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1399-1408
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• 2007

This study was conducted to compare health and nutritional status of 45 home-living elderly people receiving free Meals on Wheels (MOW) (13 men, 32 women) and 81 low income class elderly people receiving free congregate meals (CM) (10 men, 71 women) served in Seoul. Data were obtained from questionnaires, anthropometry and interviews for the 24-hour dietary recall methods. There were no significant differences between the two groups in age and body mass index. Education level, type of housing, family type and income of the two groups also were not significantly different. In MOW, frequencies of exercise were lower while the prevalence of stroke, respiratory disease and loneliness were higher, compared with the CM. The scores of ADL, IADL and food habit of MOW were lower than those of CM. The average daily nutritional intake of both MOW and CM were as a whole under the DRI for Koreans. Energy and macro-nutrient intakes of MOW were tended to be lower than CM (except protein intakes for female). Ca, K, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin C and folate intakes of MOW were less than 50% of DRI. Percentages of subjects consuming energy less than 75% of EER and 4 nutrients intakes less than EAR were higher in MOW (42.2%) than in CM (1.2%). Our results indicated that dietary nutritional status of MOW was very poor, especially in the case of female elderly groups. For the welfare of the home-living elderly people receiving free MOW, meal service programs should be improved in quality of diet by national supports.

• Korean Journal of Biological Psychiatry
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• v.3 no.2
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• pp.222-239
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• 1996

The purpose of this study was to evaluate the effects of alcohol on the psychomotor performance and subjective assessment in healthy Korean adults with acetaldehyde dehydrogenase I(ALDH-I) isozyme variance. A total of 20 male subjects, half with active ALDH-I and the other half with inactive ALDH-I, were selected through both a self-reporting questionnaire examining alcohol sensitivity and the Higuchi's ethanol patch test detecting ALDH-I deficiency. In a doule-blind, placebo-controlled cross-over design, each subject consumed four doses of alcohol(0.25, 0.5, 0.75, 1.0g/kg) and placebo on five separate occasions at weekly intervals, Treatment order was fully balanced using a $5{\times}5$ Latin square, Psychomotor performance tests[coritical flicker fusion threshold(CFF) and choice reaction time(CRT)] and self-estimate questionnaires were conducted at baseline and at time points of 20, 40, 60, 90, 120, 150, 180 minutes after consuming the test drug for 20 minutes, Blood alcohol concentrations(BACs) using breath analyzer were measured at baseline and at time points of 10, 20, 30, 40, 50, 60, 75, 90, 105, 120, 150, 180 minutes after drinking, The BACs and the mean changes in the psychomotor performances and subjective assessments from pre-alcohol baseline, were compared between the two groups. The findings were summarized as follows : 1) BACs were tended to be higher in the inactive group than the active in all of the four alcohol doses. However significant group differences were only after the 0.5g/kg dose of alcohol. 2) The inactive group showed significant impairment in CFFT at most time points alter 0.75 and 1.0g/kg doses of alcohol. 3) In CRT, total reaction time(TRT) significantly prolonged in the inactive group than the active group at 20 minutes after 0.25 and 1.0g/kg doses of alcohol and at 40, 60, 90 minutes alter 0.75g/kg dose of alcohol. In the inactive group, recognition time component significantly increased at 20, 60, 90 minutes after 1.0g/kg dose of alcohol, while movement time component significantly increased at 40, 60 minutes after 0.75g/kg dose of alcohol. 4) Subjective evaluation of the effect of alcohol revealed that physical and mental conditions as well as a self-estimate of the effects of alcohol on performance were significantly worse in the inactive group than the active at some time points alter all of the lour alcohol doses, wihch were more pronounced after 0.75 and 1.0g/kg doses of alcohol. 5) Most of the group differences mentioned above, still remained statistically significant after BAC was entered as a covariate, These findings demonstrated that the alcohol sensitivity is higher in individuals with inactive ALDH-I than those with active ALDH-I both on the subjective assessments and the objective psychomotor performances. Furthermore, these results suggest thai the alcohol sensitivity may be determined by acetaldehyde concentration rather than BAC per se. In future studies, after more accurate genotyping for ALDH-I, the relationships between BAC, acetaldehyde concentration and alcohol sensitivities should be clearly defined.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.945-954
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• 2006

The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.422-434
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• 2019

Purpose: The consumption of processed foods has recently been increasing due to changes in the living environment. The purpose of this study was to identify the contribution of processed food to the nutrient intake of adult Koreans. Methods: A total of 15,760 adult people in the $6^{th}$ National Health and Nutrition Examination Survey (2013 ~ 2015) were included in this study. According to the Korea Food and Drug Administration's classification criteria for processed foods, the 24 hour dietary recall data of the subjects were classified as processed food or natural food. The processed food intake, nutrient intake and major processed food sources by food groups were analyzed. Results: Men consumed more processed foods than did the women. Consumption of processed foods decreased with age, but it increased with the education level and the income level. The total daily processed food intake accounted for 68.1% of the total food intake. The food groups with high processed food intake were beverage, vegetables, cereals and grain products, fruits, and milk and dairy products in this order. The top food source of each food groups were beer, kimchi, bread, processed apple products, and milk. After adjusting for age, gender, and energy intake, all the nutrient intakes and percentage of dietary reference intakes for Koreans, except carbohydrates, were significantly higher in processed foods than in natural foods. The sodium intake from the processed food was 96.3% of total daily sodium intake. The intakes of nutrients from processed foods, excluding vitamins C, dietary fiber, iron, and vitamin A, were higher in men than in women. The intake of sodium from processed foods was highest for people of 30 ~ 49 years of age, and the intake of sodium from processed foods decreased for people over 50. Conclusion: Korean adults consumed more processed food than the natural food, consuming more calories and most of the nutrients from the processed food overall total daily intakes. The intake of processed foods is expected to further increase in the future, and nutritional education and research on the ingestion and selection of healthy processed foods are necessary.