• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.571-579
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• 2007

The aim of this study was to predict the development process of the Korean food service industry by forecasting the per capita GDP. Forecasting the GDP, involved two primary approaches. One was related to looking at the Korean food service industry's situation by per capita GDP and comparing it to that of the US and Japan. The other was to predict food service industry projections in Korea by quantitative forecasting models. Holt's simple exponential smoothing method and new types of the series models(Damped trend exponential smoothing method), were employed to predict the per capita GDP. The accuracy of the models was measured by MAPE. The empirical results of the forecasting models indicate that the three time series models performed fairly well. Of these Damped trend Damped trend exponential smoothing performed best with the lowest MAPE(9.9%). The results show that the time for reaching a per capita GDP level of $20,000 was 2008 with the Damped trend model and 2009 with the Holt model. Moreover, we found that a per capita GDP level of $30,000 will be achieved in 2012 from the Damped trend model and in 2013 from the Holt model. Within this study, the implications for the Korean food service industry are further discussed. It was predicted there will be a stabilization period in 2008 or 2009 in Korea with achievement of a per capita GDP of $20,000. At this time, major food service industry companies will need to invest in equipment toy external growth and there will be industry trends toward ethnic food and theme restaurants. Also, if a per capita GDP of $30,000 is achieved by 2012 or 2013, the Korean food industry will need to be highly responsive. Therefore, food industry companies should forecast and study customer values and prepare for changes.

• Journal of Nutrition and Health
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• v.48 no.4
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• pp.364-370
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• 2015

Purpose: This study was conducted to evaluate nutritional status in middle-class adults compared with low income or high income adults according to gender difference. Methods: Data from the 2012 Korea National Health and Nutrition Examination Survey was used. A total of 7,082 adults aged from 30 to 64 were included and classified according to household income level into three groups. Dietary data was collected using 24-hr recall methods. Results: Most nutrients including energy, protein, vitamins, and minerals such as iron and calcium differed according to income levels. Iron intake of middle-class men was higher than that of the lowest income group, whereas that of middle-class women was similar to that of the lowest income group. In addition, no significant difference in carbohydrate, protein, fat, thiamin, and niacin intakes per 1,000 kcal and iron intake was found between the middle and high income group only in male subjects. In summary, our results showed that the relationship between nutritional status and income level as a socioeconomic parameter could vary according to gender difference. Conclusion: According to our results, it could be suggested that not only the lowest income people but also middle class women should be concerned in development of nutritional policies. Gender difference should be considered. It is a very meaningful implication for application to policy for obesity prevention or intervention.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.516-523
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• 2016

BACKGROUND/OBJECTIVES: This study was conducted to examine relationships between dietary habits and intakes of antioxidants and B vitamins and the risk of ischemic stroke, and to compare dietary factors according to the presence of cerebral artery atherosclerosis and stroke subtypes. SUBJECTS/METHODS: A total of 147 patients and 144 control subjects were recruited consecutively in the metropolitan area of Seoul, Korea. Sixty participants each in the case and control groups were included in analyses after 1:1 frequency matching. In addition, 117 acute ischemic stroke patients were classified into subtypes according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) guidelines. Dietary intake was measured using a semi-quantitative food frequency questionnaire composed of 111 food items and plasma lipid and homocysteine levels were analyzed. RESULTS: When compared with control subjects, stroke patients had unfavorable dietary behaviors and lower intakes of fruits ($73.1{\pm}83.2g$ vs. $230.9{\pm}202.1g$, P < 0.001), vegetables ($221.1{\pm}209.0g$ vs. $561.7{\pm}306.6g$, P < 0.001), and antioxidants, including vitamins C, E, $B_6$, ${\beta}$-carotene, and folate. The intakes of fruits, vegetables, vitamin C, and folate were inversely associated with the risk of ischemic stroke after adjusting for confounding factors. Intakes of vegetables, vitamins C, $B_6$, $B_{12}$, and folate per 1,000 kcal were lower in ischemic stroke with cerebral atherosclerosis than in those without. Overall vitamin $B_{12}$ intake per 1,000 kcal differed according to the TOAST classification (P = 0.004), but no differences among groups existed based on the post-hoc test. CONCLUSIONS: When compared with control subjects, ischemic stroke patients, particularly those with cerebral atherosclerosis, had unfavorable dietary intake, which may have contributed to the development of ischemic stroke. These results indicate that proper dietary recommendations are important for the prevention of ischemic stroke.

• Food Science and Preservation
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• v.23 no.4
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• pp.488-494
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• 2016

Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter's color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.

• Journal of Digital Convergence
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• v.16 no.4
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• pp.205-219
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• 2018

The purpose of this study was to analysis of food adaptation and dietary behavior of marriage migrant women in according to their acculturation type, and find out their relationship. The survey was conducted by well-trained researchers using questionnaires translated into English, Chinese and Vietnamese. Food adaptional score was the highest in the assimilation type, and the separation type was the lowest. Dietary behavioral score in daily intake of milk and dairy foods was the highest in the assimilation type. There were positive correlations occurred between food adaptional score and dietary behavioral score, and also, between food adaptional score and assimilation score. Analysis of structural equation models shows that only assimilation affects food adaptational score, and food adaptational score affects the improvement of dietary behavior. In conclusion, marriage migrant women's positive attitude of new cultures, assimilation, might help them not only adapt to new cultures, but food adaptation and right dietary behaviors.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.313-320
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• 2016

BACKGROUND/OBJECTIVES: This study was conducted to compare the overall changes in dietary intake and metabolic syndrome risk parameters in Vietnamese marriage-based female immigrants over time. SUBJECTS/METHODS: The subjects of this study were 581 Vietnamese marriage-based female immigrants, who were recruited from local clinical centers in Korea. Baseline data were collected from 2006-2011 and the follow-up data were collected from 2012-2014. Dietary food intake was assessed by a 1-day 24-hour recall method. RESULTS: Compared to the baseline, the mean body weight, body mass index, waist circumference, high density lipoprotein (HDL)-cholesterol, systolic blood pressure and diastolic blood pressure increased while the fasting blood sugar, triglycerides and low density lipoprotein-cholesterol decreased at follow-up. The total consumption of foods such as vegetables/fruits/seaweeds/mushrooms, oil and fat, and eggs decreased during the follow-up period, whereas the consumption of sugars, beverages and meats increased. Partial correlation between the rate of change [(Follow-up - Baseline) / Baseline ${\times}100$] in metabolic syndrome risk parameters and food intake after controlling for confounding factors showed that the waist circumference was positively correlated with either the total plant food intake (r = 0.1042, P = 0.0129) or the total food intake (r = 0.0880, P = 0.0359). The plasma levels of total cholesterol (r = -0.1918, P = 0.0289) and HDL-cholesterol (r = -0.1424, P = 0.0007) were negatively correlated with the percentage of total intake from plant food, and HDL-cholesterol levels were positively correlated with the intake of total animal food (r = 0.0980, P = 0.0217). The serum C-reactive protein levels were positively correlated with the total intake of animal food (r = 0.2374, P < 0.0001) or the percentage of total intake from animal food (r = 0.1346, P = 0.0016). CONCLUSIONS: These results suggest that the change rate of dietary intake such as total plant food or animal food is associated with the change rates of metabolic syndrome risk parameters.

• Journal of Bio-Environment Control
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• v.14 no.3
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• pp.218-231
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• 2005

This paper reviews the engineering approach needed to support humans during their long-term missions in space. This approach includes closed plant production systems under microgravity or low pressure, mass recycling, air revitalization, water purification, waste management, elimination of trace contaminants, lighting, and nutrient delivery systems in controlled ecological life support system (CELSS). Requirements of crops f3r space use are high production, edibility, digestibility, many culinary uses, capability of automation, short stems, and high transpiration. Low pressure on Mars is considered to be a major obstacle for the design of greenhouses fer crop production. However interest in Mars inflatable greenhouse applicable to planetary surface has increased. Structure, internal pressure, material, method of lighting, and shielding are principal design parameters for the inflatable greenhouse. The inflatable greenhouse operating at low pressure can reduce the structural mass and atmosphere leakage rate. Plants growing at reduced pressure show an increasing transpiration rates and a high water loss. Vapor pressure increases as moisture is added to the air through transpiration or evaporation from leaks in the hydroponic system. Fluctuations in vapor pressure will significantly influence total pressure in a closed system. Thus hydroponic systems should be as tight as possible to reduce the quantity of water that evaporates from leaks. And the environmental control system to maintain high relative humidity at low pressure should be developed. The essence of technologies associated with CELSS can support human lift even at extremely harsh conditions such as in deserts, polar regions, and under the ocean on Earth as well as in space.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.345-349
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• 2013

Physicochemical characteristics of Citrullus lanatus cv. Mudeungsan and 5 other cultivars of Citrullus lanatus were investigated. The color of watermelon (redness) was not significantly different among the cultivars. Hardness ranged from 38.76 to 52.12 force (g) among cultivars. Soluble solid content in Taeyangggul and Mudeungsan were higher than that in other cultivars. pH ranged from 5.39 to 6.02 among cultivars, and total acidity was the highest in Mudeungsan (0.147 mg/100 g). No significant difference in total carotenoid content was observed among the cultivars. Lycopene content in Mudeungsan cultivar was higher than that in other cultivars. Citrullin contents of watermelon flesh and rind in Mudeungsan and GangryeokSambok were higher than those in other cultivars. The major free sugars of watermelon were sucrose and fructose, and the predominant organic acids were succinic acid and citric acid. In conclusion, Mudeungsan cultivar had better properties as outlined above and contained soluble solids and functional components, compared to the other watermelon cultivars.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.529-534
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• 1999

Amino acids, minerals and color of Codonopsis lanceolota that is one of Korean indigenous culinary herbs were analyzed. Arginine, glutamine, alanine and proline were the major total amino acids in wild, organic cultivated and cultivated Codonopsis lanceolata. The content of arginine was the highest free amino acid in wild, organic cultivated and cultivated Codonopsis lanceolata. The contents of arginine and K were the highest in organic cultivated Codonopsis lanceolata that was obtained by rice straw and fallen leaves application. Wild Codonopsis lanceolata was containing $3{\sim}5$ times Ca than organic cultivated and cultivated one. The contents of Pb and Cd were lower than 'countermeasure values for foodstuffs contamination'. Values of a, b and ${\Delta}E$ were significantly high in wild Codonopsis lanceolata than cultivated one.