• Journal of Nutrition and Health
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• v.41 no.6
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• pp.550-560
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• 2008

The purpose of this study is to investigate the relationship of nutritional knowledge, dietary self-efficacy and dietary behavior of nutritionist. Total 190 dieticians of middle and high schools in Daejeon metropolitan city(44.2%) and Chungnam area(55.8%) were surveyed by questionnaires. The change of dietary intakes was used as an index of dietary behavioral change, and dietary self-efficacy are categorized into 4 sub groups of general dietary habit, choice of food, environmental stimulus and emotional conditions. Overall nutritionl knowledge of school dieticians was relatively high as 80.3 score, but specific and detail knowledge about food and nutrition yet have to be strengthened. Dietary self-efficacy of 'choice of food' was the highest with 85.4 and self-efficacy of 'environmental stimulus' was the lowest with 69.7 in the subjects. There was no influence between nutrition knowledge and dietary self-efficacy of school dieticians. According to the level of dietary self-efficacy, the intake of desirable food showed no significant difference, but the intake of undesirable foods decreased as dietary self-efficacy increased(p<0.001). In the analysis of correlation of change in intake of desirable and undesirable foods with nutrition knowledge and 4 different variables of dietary self-efficacy, a nutrition knowledge variable did not show any correlation with other variables. While, total dietary self-efficacy or each 4 sub items showed negative correlation with the intake of undesirable foods. And all 4 sub items of dietary self-efficacy could be the principal factors to constrain the intake of undesirable foods, but 2 items of dietary habits and emotional condition of 4 sub items are the factors to increase the intake of desirable food. Accordingly, it is suggested that dietary self-efficacy could be a powerful factor to induce the behavioral change of professional dieticians.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.750-760
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• 2016

The use of antibiotics in Korean swine production has been changing to a restricted use of in-feed antibiotics. These antibiotics, which are also growth promoters, are powerful for disease control. Due to this issue, the swine industry is consistently looking for any kind of alternatives to antibiotics such as new feed ingredients, feed additives, feed formulation practices, or feeding methods to improve pig health and performance. In general, dietary factors provide bioavailable nutrients and/or affect physiological activity to modify the physiological condition, immune system, or microbial population of pigs to improve their performance and health. Thus, it is suggested that dietary factors may be important components in the growth and health management of pigs. Using an alternative grain feed such as rice, barley, and oats, low protein diets or low-high energy diets can be used as solutions to manage the effect of stress factors that cause growth and health problems at specific time points during the stages of pig production. Several studies support that these alternative feeds and dietary factors may improve pig growth and health by changes in intestinal conditions, immunity, or other physiological conditions compared with typical feed ingredients and diet management in pig production. Therefore, feed ingredients, low protein levels, and different energy contents in swine diets were reviewed to better understand how these dietary factors can contribute to improved pig performance and health under different physiological conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.344-348
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• 2009

This study was conducted to investigate effects of dietary lipid level on growth and body composition of juvenile red sea bream in low temperatures. Duplicate groups of fish (initial body weight of 79 g) were fed one of three isonitronic diets (47% crude protein) containing different lipid levels (10%, 17% and 22%) for 25 weeks during the winter season. Weight gain and survival of fish fed 17% lipid diet were significantly (P<0.05) higher than those fish fed the 10% or 22% lipid diet. Protein efficiency ratio, daily feed intake, condition factor, hepatosomatic index and viscerasomatic index were not affected by dietary lipid level, but feed efficiency of fish fed 10% lipid diet was significantly (P<0.05) lower than those fish fed the 17% or 22% lipid diet. Proximate composition of the whole body, liver, viscera and dorsal muscle were not significantly different among all groups except for crude protein content of dorsal muscle. The contents of 16:0, 18:0, 20:4n-3 and 20:5n-3 of the whole body were significantly (P<0.05) affected by dietary lipid level. The results of this study suggest that an increased dietary lipid level from 10% to 17% can improve growth of juvenile red sea bream in low temperature periods.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.137-147
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• 1997

The purpose of this study was to determine the influences on physical status and study achievement by the dietary behavior of the youth in Korea. The survey was carried from June to July, 1995 by way of questionnaire to 397 students. The students' study achievement records and physical status were analyzed by the factor of dietary behavior. The results were as follows: 1 The average physical status of male students was lean, but females were standard. 76ft of mothers of the subjects were working in specialty farming. The monthly income of their family was $1000{\sim}1500$ thousand Won and students' pocket money was $20{\sim}40$ thousand Won per month. 2. The aspects of meal behavior included the general idea that the meal was thought to relieve hunger, and preference of taste was spiciness The most important factor of the meals for the students was taste. Their bad meal habits were quick eating and irregularity of meals. 3. There was a significant difference in the comparison of the study achieving records with the frequency of supper However, there was no one meaningful difference between study achievement records and the attendance rate to school, health status, and living conditions. However, there was a significant difference between their study records and eating with family. The students, who had the breakfast and/or supper with family, remarked better study records than other groups. 4. Also, there was a significant difference of study records with physical status. The overweight or obese students had a lower degree of study score (p<0.1). Adolescence is considered a period of setting up dietary behavior, so it is necessary to educate good nutrition and dietary habits for students to keep in healthy physical condition and with high study achievements.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.672-682
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• 2011

This study was conducted to examine the differences in perceived body weight and image and various lifestyles based on the self-rated health of university students when gender was adjusted. Five hundred fifty-five participants were asked their perceived health condition, and 58, 289, 160 and 48 students answered themselves as "very healthy", "healthy", "normal", and "unhealthy", respectively. As compared to the other 3 groups, "unhealthy" group showed higher proportions in dissatisfaction of body weight and negative perception of body image (P < 0.01). As health related lifestyles, "very healthy" group reported longer sleeping time than "unhealthy" group (P < 0.05), and had a higher proportion of people with regular exercise. Among the dietary behaviors, the frequencies of followings significantly different among the groups: "Regularity of meal time" (P < 0.01), "Eat protein foods more than twice a day" (P < 0.001), "Eat vegetables" (P < 0.01), "Eat fruit and fruit juice" (P < 0.01), "Eat vegetable oil added foods" (P < 0.01), "Eat seaweed" (P < 0.01), "Eat breakfast" (P < 0.01), "Modulation in animal fat and high in cholesterol intake" (P < 0.01). Particularly, higher proportion of subjects answered "very healthy" had higher frequencies (6-7 times/week) of these dietary behaviors. Overall results suggest that healthy lifestyle including adequate sleeping time, regular exercise, and good dietary behaviors might be potential factors affecting positive perception of health. In addition, positive perception of body weight and image were related with positive perception of health.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.110-117
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• 2019

Objective: An experiment was conducted to evaluate the effects of dietary glutamine (Gln) and arginine (Arg) supplementation on performance, intestinal morphology and ascites mortality in broilers. Methods: A total of 675 day old chicks were randomly allocated to 9 experimental groups in a $3{\times}3$ factorial arrangement based on a completely randomized design with 5 replicates of 15 chicks. Three levels of dietary Gln (0%, 0.5%, and 1%) and Arg (100%, 130%, and 160% of Ross recommendation) supplementation were used in ascites inducing condition ($15^{\circ}C{\pm}1^{\circ}C$) from 7 to 42 days of age. Results: Dietary supplementation of Gln increased body weight gain during grower, finisher and total periods (p<0.05) and increased feed intake during total period. Ascites mortality was decreased by Gln supplementation (p<0.05). Gln supplementation increased the villus height (VH) and crypt depth (CD) in duodenum and jejunum (p<0.05). Arg supplementation decreased CD in duodenum and jejunum, and increased ileum villus width (VW) and also VH/CD ratio in duodenum and jejunum (p<0.05). Both Gln and Arg increased the goblet cell number (GCN) in duodenum whereas Gln supplementation decreased GCN in jejunum and ileum (p<0.05). The $Gln{\times}Arg$ interaction were observed for right ventricle (RV)/total ventricular (TV) ratio, VH, VW, CD, VH/CD. Conclusion: It was concluded that dietary 0.5% Gln alone or along with 130% Arg of Ross requirement, improve the intestinal morphology and performance and hence decrease the ascites mortality in broiler chickens with cold induced ascites.

• Animal Bioscience
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• v.36 no.11
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• pp.1632-1646
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• 2023

Objective: The objective of the present study was to investigate the effect of dietary betaine (BT) supplementation on the hepatic transcriptome profiles in broiler chickens raised under heat stress (HS) conditions. Methods: A total of 180 (21-d-old) Ross 308 male broiler chicks were allotted to 1 of 3 treatment groups with 6 replicated cages in a completely randomized design. One group was kept under thermoneutral conditions at all times and was fed a basal diet (PC). Other 2 groups were exposed to a cyclic heat stress condition. One of the 2 groups under heat stress conditions was fed the basal diet as a negative control (NC), whereas the other group was fed the basal diet supplemented with 0.2% BT. All chickens were provided with diets and water ad libitum for 21 d. Following the experiment, the liver samples were collected for RNA sequencing analysis. Results: Broiler chickens in NC and BT group had decreased (p<0.05) growth performance. In the transcriptome analysis, the number of differentially expressed genes were identified in the liver by HS conditions and dietary BT supplementation. In the comparison between NC and PC treatments, genes related to energy and nucleic acid metabolism, amino acid metabolism, and immune system were altered by HS, which support the reason why heat-stressed poultry had decreased growth performance. In the comparison between NC and BT treatments, genes related to lipid metabolism, carbohydrate metabolism, and immune system were differently expressed under HS conditions. Conclusion: HS negatively impacts various physiological processes, including DNA replication, metabolism of amino acids, lipids, and carbohydrates, and cell cycle progression in broiler chickens. Dietary BT supplementation, however, offers potential counteractive effects by modulating liver function, facilitating gluconeogenesis, and enhancing immune systems. These findings provide a basis for understanding molecular responses by HS and the possible benefits of dietary BT supplementation in broiler chickens exposed to HS.

• Journal of Aquaculture
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• v.9 no.3
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• pp.215-222
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• 1996

An experiment was conducted to assess the effects of dietary 3,5,3'-triiodo-L-thyronine ($T_3$) at 0, 10, 20, 50, 100 ppm on growth and survival rate in juvenile black seabream held at $27.9{\pm}1.1^{\circ}C$ for 50 days. Fish were fed the $T_{3}$ experimental diet for 4() days by hand to satiation in $2{\~}4$ times per day. After 50 days period, food intake rate (${\%}$), feed efficiency (${\%}$), survival rate (${\%}$), growth of weight and length (specific growth rates), and condition factor were measured. Food intake rate was inversely related to the dietary $T_{3}$ level. But feed efficiency was not changed by $T_{3}$ level. $T_{3}$ slightly improved survival rate of larvae. Survival rate of larvae from 100 ppm was significantly higher than that of fish from control. Dietary $T_{3}$ influenced growth in length and weight. Growth of black seabream fed a diet containing 10 ppm of $T_{3}$ was significantly higher than that of fish fed control. However 100 ppm of $T_{3}$ induced the inhibition for length and weight growth. The condition factor was inversely related to the dietary $T_{3}$ content.

• Journal of Nutrition and Health
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• v.24 no.4
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• pp.299-307
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• 1991

The present study was designed to evaluate the effects of dietary coenzyme $Q_{10}$ on mitochondrial coenzyme $Q_{10}$ and fatty acid composition in adriamycin (ADR)-treated rats. Two experiments were conducted in rats. Experiment 1 was undertaken under the condition of simultaneous administration of ADR and coenzyme $Q_{10}$ for 4 weeks. Experiment 2 was undertaken under the same condition as experiment 1 after feeding the experimental diets alone without administration of ADR for 4 weeks. Heart mitochondrial coenzyme $Q_{10}$ level of rats was greatly decreased by ADR treatment. but higher level of dietary coenzyme $Q_{10}$ elevated this decrease to control ranges. Pretreatment with dietary supplementation of coenzyme $Q_{10}$ showed a significant increase in myocardial coenzyme $Q_{10}$ level. With ADR treatment. polyunsaturated fatty acids such as arachidonic acid (20 : 4) and docosahexaenoic acid (22 : 6) were decreased. However, dietary supplementation of coenzyme $Q_{10}$ modified this decrement to some extent. In both experiment 1 and 2. the polyunsaturated fatty acids/saturated and polyunsaturated fatty acids (P/S+ M) ratio of ADR-treated rats tended to be lower than that of control rats.

• Journal of Korean Home Economics Education Association
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• v.30 no.3
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• pp.215-231
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• 2018

Attitudes to the health and dietary life of teachers affect their students. The purpose of this study was to investigate dietary and education awareness, eating habits and dietary management competency of the preliminary teachers and teachers. Data was collected from 812 pre-service teachers and teachers in South Korea using a 5-Likert self-administrated questionnaire in October to December of 2017. Data was analyzed using factor analysis, reliability, one-way analysis of variance, and correlation. The results of this study are as follows. Dietary and education awareness was classified into dietary concern and dietary management stress. Eating habits composed of healthy eating habit and bad eating habit. Dietary management competency was sub-grouped into dietary knowledge, cooking, dietary sanitation and safety, and environment. The all factors of pre - service teachers and teachers showed a significant difference except for the environmental ability factor (p <0.01). All factors were significantly different according to the age and the number of meal preparation (p <0.05). The eating habits were not significantly differences from sex. The major and health condition showed significant differences except dietary management stress and cooking factors (p <0.01). The obesity index showed significant difference in the dietary concern, bad eating habits, and cooking factors (p <0.01). In conclusion, it was required to education and develop education materials that can help the STEAM education using the dietary area. The dietary education program for the pre - service teachers and the teachers should increase the number of participating in the meal preparation considering the difference according to the general characteristics, so that the dietary management competency and the healthy eating habits should be formed.