• Journal of Korean society of Dental Hygiene
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• v.10 no.1
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• pp.51-64
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• 2010

Obiectives : The purpose of this study was to examine the oral health knowledge and practice of elementary school children in the upper grades in a WHO healthy city for the development of oral health education programs gearing toward improving oral health care habits and oral health. The subjects in this study were 379 sixth-grade children in an elementary school in a WHO healthy city, Changwon. Methods : The questionnaire used in the study covered general characteristics with five items, oral health knowledge with 35 items and oral health care practices with 24 items. The oral health knowledge category consisted of general oral health knowledge with 13 items, knowledge on oral hygiene management with 11 items, knowledge on fluoride use with 8 items and healthy diet knowledge with 3 items. The oral health care practice category consisted of general oral health care practice with six items, practice on oral hygiene management with 11 items, practice related to fluoride use with four items, and healthy diet practice with 3 items. Results : The surveyed school children got a mean of 46.1 and 40.8 on oral health knowledge and oral health care practices, respectively out of 100 points. In the knowledge category, they scored the lowest on healthy diet knowledge with 12.6, and in the practice category, they scores the lowest on the practices related to fluoride use with 21.4. According to the regression analysis, gender had a significant impact on their oral health knowledge. The boys lagged behind the girls in that regard. Their oral health care practices were under the significant influence of knowledge level. Conclusions : Systematic education programs should be provided to prevent dental caries and promote oral health of school children, and the type of programs that stress actual oral health care is especially important.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.3
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• pp.888-898
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• 2017

Tenebrio molitor larvae, also known as yellow mealworms (MW), are rich in protein and lipid and can serve as a potential alternative protein and energy source in commercial aquafeeds. Therefore, this study attempts to evaluate the effects of different drying methods on the nutritional value of MW meal. For this, live MW were cold-anaesthetized before being subjected to three different types of drying methods, including freeze-drying, oven-drying at $60^{\circ}C$ and air-drying at room temperature for three days, and compared for proximate composition and energy content. An in-vivo digestibility test was then conducted to evaluate the nutrient digestibility of MW meal in diets for rockfish, Sebastes schlegeli. A test diet was prepared by mixing the MW meal with a reference diet (Ref) in a 30:70 ratio with chromium oxide as an inert marker at the inclusion level of 0.5%. Rockfish with mean body weight of 150 g were stocked into a fecal collection system equipped with fiberglass tanks of 400 L capacity. Each group of fish was fed one of the experimental diets to apparent satiation for 4 weeks. The results of the proximate analysis showed that drying methods had no significant effect on crude protein, crude lipid, ash and energy contents of MW. Despite being a rich source of protein and lipid, MW meal was deficient in certain amino acids, particularly methionine, and highly unsaturated fatty acids, particularly 22:6n-3 (DHA) and 20:5n-3 (EPA). MW meal showed high digestibility values for protein (93%), lipid (97%) and energy (88%). These results may indicate that MW meal is a nutritious and acceptable feed ingredient, with comparable digestibility values to conventional animal and plant feedstuffs such as fish meal and soybean meal, in practical diet for rockfish at grower stage.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.280-290
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• 2015

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire consisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake frequency of processed foods. All subjects were classified based on monthly allowance: less than \300,000 (n=149), \300,000~400,000 (n=177), and more than \400,000 (n=124). All survey results were comparatively analyzed among the spending money groups. As the level of spending money of the subjects increased, the rate of skipping meals, eating out, and unbalanced diet increased (P<0.05). The reason for consuming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allowance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spending money level in college students, as an economic indicator, is relevant to intake of processed foods.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.5
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• pp.609-615
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• 2012

A histo-pathogical examination was carried out to evaluate the effect of commercial extruded pellet (EP) and a raw fish moist pellet (MP) diet on the health of juvenile rockfish cultured in marine net-cage for 7 months. Fish were distributed randomly to each net cage as a group of 76,000 fish (initial mean body weight 5.9 g). After 2 months, the hypertrophy or swelling of liver parenchymal cells was identified in most individuals and lasted until 7 months. Livers in EP fed group frequently showed hypertrophic parenchyma and fatty change with occasional atrophic cells. However, after 4 months, lymphocytic infiltration in splenic parenchyma was seen in a number of individuals. In addition, the gastric glandular epithelium was atrophied and in the lumen of renal tubules protozoan parasites were frequently identified but there was no correlation with the type of feed. Moreover, juvenile rockfish on EP diet showed gross and microscopic hypertrophy of the liver which would be due to oversupply of feed. Severe hepatic cellular hypertrophy or swelling could lead to the damage of microcirculation. Especially fatty change and atrophic change of liver could be the result from the damage, which could be responsible for immunological problem. Lymphocytic infiltration of spleen on the MP diet suggests that juvenile rockfish could be frequently exposed to infectious antigens.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.4
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• pp.868-876
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• 2014

This study was conducted to estimate the optimum dietary protein to energy (P/E) ratio in juvenile river puffer. Nine experimental diets were formulated with three energy levels and three protein levels at each energy levels. Three energy levels of 3000, 3750 and 4500 kcal diets were included at 45, 50 and 55% crude protein (CP) levels, respectively (45P3000, 45P3750, 45P4500, 50P3000, 50P3750, 50P4500, 55P3000, 55P3750 and 55P4500). Fish averaging $3.43{\pm}0.02$ g randomly were fed the experimental diets in triplicate groups for 8 weeks. Weight gain of fish fed the 50P4500 diet were significantly higher than that of fish fed the 45P3000, 45P3750, 45P4500, 50P3000 and 50P3750 diets (P<0.05), but there was not significantly different from that of fish fed the 50P4500, 55P3750 and 55P4500 diets. Feed efficiency of fish fed the 50P4500 diet were significantly higher than that of fish fed the 45P3000, 45P3750, 45P4500, 50P3000 and 50P3750 diets (P<0.05), but there was not significantly different from that of fish fed the 50P4500, 55P3000, 55P3750 and 55P4500 diets. Protein efficiency ratio of fish fed the 45P3000 and 45P3750 diets was higher than that of fish fed 50P4500 and 55P4500, but there was not significantly different from that of fish fed the 45P3000, 45P3750, 45P4500, 50P3000, 50P3750, 55P3000 and 55P3750 diets. Based on weight gain, feed efficiency and specific growth rate, diets containing energy levels 4500 kcal/kg diet had an optimum P/E ratio of approximately 111 mg protein/kcal (50% crude protein) in juvenile river puffer.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.4
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• pp.789-796
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• 2014

This study was conducted to investigate the effects of feeding rate on growth performance, blood components and histology of growing olive flounder. The experiment was carried out to determine the optimum feeding rate of the fish (initial fish mean weight of $97{\pm}3.0$ g) at the optimum water temperature. Two replicated groups of fish were fed commercial diet at the feeding rates of 0, 1.0, 1.65 and 2.3% body weight (BW)/day and satiation. Feeding trial was conducted under a flow-through system with ten 1.2 metric ton aquaria receiving filtered seawater at $21{\pm}2^{\circ}C$ for three weeks. Weight gain and specific growth rate (SGR) for fish fed to satiation were significantly higher than those for the unfed fish and for fish fed at 1.0 and 1.65% BW/day. There were no significant differences in values of such parameters between fish fed at 1.65% and those fed at 2.3% BW/day and between fish fed at 2.3% and those fed to satiation. Weight gain and SGR for the unfed fish were significantly lower than those for fish in the other treatments. All the tissues (hepatopancreas, kidney and anterior intestine) were in good condition in fish fed the experimental diet at different feeding rates. This result indicates that the optimum feeding rates of olive flounder (97-160 g) was approximately 2.52% BW/day at the optimum water temperature.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.4
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• pp.915-922
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• 2014

This study was conducted to evaluate the optimum dietary protein level in juvenile river puffer. Five semi-purified diets were formulated by using casein to contain graded levels of protein levels of 35, 45, 50, 55 and 65%. Fish averaging $8.56{\pm}0.04g$ were randomly assigned to one of five experimental diets in triplicate groups for 8 weeks. After the 8-weeks of feeding trial, weight gain and feed efficiency of fish fed 45, 50 and 55% diets were significantly higher than those of fish fed 35 and 65% diets (P<0.05). Protein efficiency ratio of fish fed the 35% diet was significantly higher than those of fish fed 65% diet (P<0.05), but there were no significant difference among those of fish fed 45, 50 and 55% diets. Specific growth rate of fish fed 50% diet was significantly higher than those of fish fed 35 and 65% diets (P<0.05), but there was no significant difference among those of fish fed 45, 50 and 55% diets. No significant differences were observed in condition factor, hepatosomatic index, visceralsomatic index and survival among those of fish fed all the diets. Optimum dietary protein levels by using broken-line model and by using second order polynomial were estimated at 45.9% and 51.6% for the maximum growth of fish respectively. Therefore, these results suggested that the optimum dietary protein level could be greater than 45.9% but less than 51.6% for the maximum growth in juvenile river puffer.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.