• Journal of Nutrition and Health
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• v.46 no.1
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• pp.50-60
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• 2013

The aims of this study were to estimate daily intake of macrominerals from beverages, liquid teas, and liquid coffees and to evaluate their potential health risks for Korean children and adolescents (1-to 19 years old). Assessment of dietary intake was conducted using the actual level of sodium, calcium, phosphorus, potassium, and magnesium in non-alcoholic beverages and (207 beverages, 19 liquid teas, and 24 liquid coffees) the food consumption amount drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007-2009)". To estimate the dietary intake of non-alcoholic beverages, 6,082 children and adolescents (Scenario I) were compared with 1,704 non-alcoholic beverage consumption subjects among them (Scenario II). Calculation of the estimated daily intake of macrominerals was based on point estimates and probabilistic estimates. The values of probabilistic macromineral intake, which is a Monte-Carlo approach considering probabilistic density functions of variables, were presented using the probabilistic model. The level of safety for macrominerals was evaluated by comparison with population nutrient intake goal (Goal, 2.0 g/day) for sodium, tolerable upper intake level (UL) for calcium (2,500 mg/day) and phosphorus (3,000-3,500 mg/day) set by the Korean Nutrition Society (Dietary Reference Intakes for Koreans, KDRI). For total children and adolescents (Scenario I), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 7.93, 10.92, 6.73, 23.41, and 1.11, and 95th percentile daily intake of those was, respectively, 28.02, 44.86, 27.43, 98.14, and 3.87 mg/day. For consumers-only (Scenario II), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 19.10, 25.77, 15.83, 56.56, and 2.86 mg/day, and 95th percentile daily intake of those was, respectively, 62.67, 101.95, 62.09, 227.92, and 8.67 mg/day. For Scenarios I II, sodium, calcium, and phosphorus did not have a mean an 95th percentile intake that met or exceeded the 5% of Goal and UL.

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.879-885
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• 2008

This study was conducted to analyze 15 traditional Korean gruels for nutrient density using the Index of Nutrient Quality (INQ). The calorie of the gruels ranged from 148.8 (Daechujuk) to 294.1 kcal (Jatjuk) per serving size. The calorie in 'Jatjuk' was the highest, covering 33.3% of Dietary Reference Intakes for Koreans (KDRI) per meal. The carbohydrate content was between 23.0 g (Dakjuk) and 52.1 g (Patjuk) per serving size. The average content of carbohydrate in gruels was $34.7{\pm}9.1\;g per serving size which covers 24.4% of KDRI per meal. Among the 15 gruels, Patjuk contained the highest carbohydrate content (52.1 g per serving size, 36.7% of KDRI per meal). The highest nutrient density (INQ) of carbohydrate in gruels was Dachujuk (INQ 1.4). The protein content of the gruels was between 2.3 (Huinjuk) and 22.3 g (Dakjuk) per serving size. The average content of protein in gruels was 25.6% of KDRI per meal. Dakjuk contained the highest protein content ($8.2{\pm}4.9\;g$ per serving size) and followed by Dakjuk (INQ 2.5), Guljuk (INQ 1.5) and Kongjuk (INQ 1.3) in nutrient density (INQ) of protein. The fat content of the gruels were between 0.3 (Daechujuk) and 17.8 g (Jatjuk) per serving size. The average content of fat in gruels was $17.8{\pm}0.12\;g$ per serving size which showed 21.1% of KDRI per meal. Among the gruels, Jatjuk contained the highest fat ($17.8{\pm}0.12\;g$ per serving size, 77.4% of KDRI per meal). In order of the high nutrient density (INQ) of protein, Jatjuk (INQ 2.4) was followed by Heugimjajuk (INQ 1.5) and Kongjuk (INQ 1.5).

• Journal of Nutrition and Health
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• v.40 no.8
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• pp.719-727
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• 2007

To elucidate the relationship among the levels of nutrients intake, bone mineral density(BMD) and the urinary biochemical markers of bone metabolism, this survey is conducted with 225 postmenopausal women over 50 years of age. The urinary biochemical markers including deoxypyridinoline(DPD) and Ca excretion were measured. Bone mineral densities of lumbar spine(L2-L4), femoral neck, ward's triangle and trochanter were measured with dual-energy X-ray absorptiometry and the nutrient intake data obtained by 24 hr recall method. Mean age of all subjects was 64.8 years old, and the BMDs of the subjects were $0.86g/cm^2$(lumbar spine), $0.60g/cm^2$(femoral neck), $0.49g/cm^2$(trochanter), and $0.41g/cm^2$(ward's triangle). The results were compared among 3 groups with different nutrient intake levels classified by the percentage of Dietary Reference Intakes(DRIs) for Koreans as follows: low < 75% DRIs, 75% DRI $\leq$ adequate < 125% DRIs, high $\geq$ 125% DRIs. Bone mineral density of adequate protein intake group was significantly higher than those of low and high protein intake groups(p<0.05). Urinary DPD excretion was lowest in protein and calcium adequate intake groups(p<0.05, p<0.05), respectively. In relation to urinary Ca excretion, it is revealed to be considerably lower in the groups taking protein and vitamin C adequate intake(p<0.05, p<0.05). The percent DRI of protein and calcium were positively correlated with the BMD of the femoral neck after adjusted age(p<0.05, p<0.05). These results showed that there are probably some relationships between nutrient intake levels and urinary biochemical markers. For postmenopausal women with adequate nutrition expecially protein, calcium and vitamin C, has an important role to postpone bone resorption and to prevent the decrease of bone density.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.535-541
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• 2010

Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.423-435
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• 2009

Meal menus were developed and applied for rural elderly of Gangwon and Chungnam areas at agricultural off-season. Amounts of the major nutrients of carbohydrate, protein, lipid, and calorie considered in the menu based on the dietary reference intakes(DRI) of the elderly aged over 65 years were 97.5g, 22.5g, 13.3g, and 600kcal, respectively. In Chungnam, softness and overall acceptance of rice in menu 4, consisted of cereals and rice, kimchi stew with tuna, pan-fried bulgogi mushroom, seasoned dropwort carrot, kimchi, and banana, scored the highest values of 8.5 out of 9.0point hedonic scale (p<0.05). In Gangwon, soup and side dish of menu 3 (rice, frozen pollack pot stew, meatball fried in egg, seasoned sea lettuce, and banana) scored significantly the highest of all (p<0.05). Overall acceptance of all the menus were high over 7.8 without significance in Chungnam. Overall acceptance of the menu 3 scored significantly the highest with value of 8.5 and menu 4 (rice, spicy chicken soup, seasoned bean sprouts, broiled brown seaweed trunk, kimchi, tomato) had significantly the lowest value with value of 7.8 in Gangwon(p<0.05). The total leftover volume of menu 4 was significantly the highest with score of 56g and the menu 4 showed the highest unit cost of 2,900won in Chungnam. However, the total leftover volume of all menus did not show significance ranging from 9g to 19g in Gangwon.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.489-494
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• 2020

A total of 101 samples of convenience baby food products were analyzed by microwave digestion and mineral nutrients (iron, zinc, calcium, magnesium) were determined by inductively coupled plasma optical emission spectroscopy (ICP-OES). By type, the samples included 44 rice porridges, 40 soft-boiled rices, 11 purees, and 6 powders. The mean values for iron (Fe) content were 0.05 to 0.45 mg/100 g (excepted powder type, mg/l0 g). This was equivalent to 22.35% for rice porridge, 10.55% for soft-boiled rice, 9.88% for puree and 2.74% for powder type compared to the KDRIs (Dietary Reference Intakes for Koreans), respectively. The mean values for zinc (Zn) was 0.06 to 0.28 mg/100 g (excepted powder type, mg/l0 g) and the KDRI ratio was the lowest at 5.94% in puree, with 27.76%, 28.95% and 10.91% in rice porridge, soft-boiled rice and powder type, respectively. Calcium (Ca) content relative to KDRIs was relatively low compared to other minerals, with 6.65% for rice porridge, 3.61% for soft-boiled rice, 6.24% for puree and 3.07% for powder type, respectively. The magnesium (Mg) content of baby food ranged from 13.4% to 39.0% compared to KDRIs, and was included in all baby food as a whole. For balanced nutritional mineral supply to infants, it is recommended that information on mineral sources and ingredients in convenience baby food be clearly provided to ensure proper growth and development.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.361-368
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• 2018

N-nitrosamines are probable or possible human carcinogens, which are produced by the reaction between secondary amines and nitrogen oxide in the acidic environment or by heating. Common risk assessment procedure involves the comparison between exposures expressed in the unit, mg/kg body weight/day and the Health-Based Reference dose expressed in the same unit. This procedure is suitable for the policy decision-making and is considered as inappropriate for the consumers to get information about their dietary decision-making. Therefore, the distributions of NDMA (N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine), the six N-nitrosamines (NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), and NMOR (N-nitrosomorpholine) in the menus grouped based on the presence of main ingredients and cooking methods were analyzed to generate consumer-friendly information regarding food contaminants. Recipes and intakes were taken from 2014 to 2016 KNHANES (The Korean National Health and Nutrition Examination Survey) and only the data from ages of 7 years or older were used. The contamination data were collected from the 2014~2016 Total Diet Study and all the analysis were performed using R software. Rockfish, eel, anchovy broth and pollock were mainly exposed to N-nitrosamines. In terms of cooking methods, soups and stews appeared to contain the highest amount of N-nitrosamines. Cereals, fruits, and dairy products in the ingredient categories, and rice dishes and rice combined with others in recipe categories had the lowest level exposure to N-nitrosamines. In case of N-nitrosamines, unlike other cooking related food contaminants, boiled dishes such as soups and stews and dishes mainly consisting of fishes and shellfishes had highest level of exposure, showing a large discrepancy with the previous thought of processed meat is the main source of N-nitrosamines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1303-1317
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• 2013

The purpose of this study was to determine the sodium (Na) and potassium (K) content of school meals served in elementary and junior high school in Korea. In this study, 872 kinds of school meal dishes were collected from twelve elementary and twelve junior high schools located in four different cities in Korea (Daegu, Masan, Gwangju, and Jeju). The dishes were classified into three main categories; staple dish, subsidiary dish, and dessert. Each main category was further sub-classified into 4 kinds of staple dishes, 15 kinds of subsidiary dishes, and 5 kinds of dessert dishes. The Na and K content of dishes were then analyzed by atomic absorption spectroscopy. The Na content of individual dishes showed considerable differences, ranging from 9 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained relatively less Na, but other staple dishes such as a la carte, noodle, and rice-gruel contained considerably high amounts of Na. Regarding the subsidiary dishes, the Na content of salad was low, but those of Jangachi, stir-fried dishes, and kimchi were considerably high. Among the dessert dishes, beverages, fruit, and milk/dairy products contained relatively low amount of Na, while rice cakes and baked goods, and snacks contained noticeably high amounts of Na. Unlike the Na content, the K content between the dishes did not show much variability. Cooked rice and rice cakes contained relatively low amounts of K, similar to other dishes, and ranged from 104 to 220 mg/100 g. The Na/K ratio was especially high in rice cakes and Jangachi, while of the ratio in beverages, milk/dairy products, salad, and fruit were pretty low. The total content of Na and K and the Na/K ratio of elementary school meals were 974 mg, 378 mg and 2.7, respectively, and those in junior high school meals was 1,466 mg, 528 mg and 3.0. The results show that most school meals provide a significant amount of Na but significantly small amounts of K, as suggested by the Dietary Reference Intakes for Koreans.