• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.366-369
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• 1991

This study was carried out to find out the properties of rice grain with embryo part. Obong-byeo. The embryo part on the rice remained by 96.7% in Obongbyeo after complete removal of the brans by common milling method. In nutritional composition. the content of lipid. vitamin B$_1$ and niacin were greater in Obongbyeo than Nagdongbyeo as a check variety. In particular. the contents of vitamin B$_1$ and niacin were about 1,5 times higher. Increased weight and feed effect of rat raising with milled rice were 107 and 172% in Obongbyeo and 101 and 125% in Nagdongbyeo. respectively. Eating quality of Obongbyeo was better than Nagdongbyeo.

• Nutrition Research and Practice
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• v.18 no.5
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• pp.746-759
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• 2024

BACKGROUND/OBJECTIVES: To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea. SUBJECTS/METHODS: Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group-school administrators, teachers, and nutrition teachers (or dietitians)-participated. The results were compared at the school level. RESULTS: The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively. CONCLUSION: It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.629-647
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• 2020

Purpose: This study was undertaken to develop a nutrition quotient for elementary school children (NQ-C) for evaluating the overall dietary quality and eating behaviors. Methods: The NQ-C was developed by implementing 3 stages: item generation, item reduction, and validation. Candidate food behavior checklist (FBC) items of the NQ-C were derived from systematic literature reviews, expert in-depth interviews, statistical analyses of the fifth Korean National Health and Nutrition Examination Survey data, and national nutrition policies and recommendations. For the pilot survey, 260 elementary school students (128 second graders and 132 fifth graders) completed self-administered questionnaires as well as 24-hour dietary intakes, with the help of their parents and survey team staff, if required. Based on the pilot survey results, expert reviews, and priorities of national nutrition policy and recommendations, checklist items were reduced from 41 to 24. A total of 20 items for NQ-C were finally selected from results generated from 1,144 nationwide samples surveyed. Construct validity of the NQ-C was assessed using the confirmatory factor analysis, LInear Structural RELations. Results: Analyses of the exploratory factors of NQ-C identified that 5 dimensions of diet (balance, diversity, moderation, practice and environment) accounted for 46.2% of the total variance. Standardized path coefficients were used as weights of the items. The NQ-C and 5-factor scores of the subjects were calculated using the obtained weights of the FBC items. Conclusion: Our data indicates that NQ-C is a useful and suitable instrument for assessing nutrition adequacy, dietary quality, and eating behaviors of Korean elementary school children.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.09a
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• pp.22-34
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• 1998

Coarse grain crops including maize, sorghum, buckwheat, fox-tail millet, pearl millet, proso millet and barnyard millet have been used as health food, feed and industrial materials in Korea for a long time. Korean ancestors thought and treated them as the very important good crops for human health and the crops have served as a dish made with all the grains, particularly in January 15 of the lunar month in korea because the grains make the five viscera of heart, liver, spleen, lungs and kidneys and the six entrails of gall bladder, stomach, small and large intestines, the paunch, the bladder, and the bowels strong and build healthy body. Thus, the objectives of the paper were to review and summarize the results obtained from the quality breeding and functional researches worldwide on nutrition, utilization and medical action of the coarse grain crops. Maize grain, fresh ear and green fodder yields have increased since 1960s in Korea. Agronomic traits improvements also occurred for cold tolerance, disease and insect resistance, resistance to barrenness, resistance to loding, pollen production, grain and seed yields, and eating quality. For buckwheat, improved summer buckwheat varieties produced more rutin for vegetable and grain than autumn varieties in Korea

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.497-510
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• 2011

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.38-41
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• 1986

Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• Research in Community and Public Health Nursing
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• v.28 no.2
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• pp.118-128
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• 2017

Purpose: The purpose of this study is to measure health-related quality of life (HRQoL) and to investigate the affecting factors according to gender in older adults by using the 2012 Korea Health Panel data. Methods: The Korea Health Panel data 2012 were collected from February to August 2012 by Korea Institute for Health and Social Affairs and National Health Insurance Corporation and the number of respondents were 1,921. The data were analyzed by t-test, chi-square, Pearson correlation coefficient and multiple regression using SPSS/WIN program. Results: The limitation of activity was the most influential factor for health-related quality of life of both male and female. For male, the affecting factors on HRQoL were hearing problems and frustration. For female, the affecting factors on HRQoL were eating problems, depression and suicidal impulses. Drinking, moderate physical activities, vision problems and stress had a significant effect on HRQoL for both male and female. Conclusion: Health care providers should consider the differences between male and female when they design a program in order to improve HRQoL of older people.