• Journal of Nutrition and Health
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• v.54 no.3
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• pp.292-304
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• 2021

Purpose: This study investigated the association between the mothers' use of home meal replacement (HMR) in their children's meals and the diet quality of their young children. Methods: Three hundred and thirty-seven mothers with five-year-old kindergartners in Sejong city participated in the survey from June to July 2020. The questionnaire consisted of the status of HMR use in children's meals and questions for assessing the nutrition quotient for preschoolers (NQ-P). The subjects were classified into three groups according to the frequency of HMR use in children's meals: using HMR more than three times a week (high-frequency group; [HG], n = 65), one-two times a week (moderate-frequency group; [MG], n = 145), and less than once a week (low-frequency group; [LG], n = 130). Results: The mothers' mean age was 38.3 years. The average monthly cost of purchasing HMRs was highest at 200,000-300,000 won in HG, 50,000-100,000 won in MG, and less than 50,000 won in LG (p < 0.001). The consumption frequency of processed meats, fast foods, processed beverages, and sweet & fatty snacks was significantly higher in the HG group than the other groups. The mean NQ-P score was 60.5 in HG, 63.0 in MG, and 64.5 in LG, showing a significant difference (p < 0.01). In the sub-score according to the three areas, there were no significant differences in balance and environment among the three groups. In the moderation area, however, the score was 44.1 in HG, 51.3 in MG, and 57.5 in LG Group, showing a significant difference (p < 0.001). Conclusion: The increase in HMR use was related to the decreased diet quality in the overall and moderation areas of children's diet. These results support the importance of nutrition education for mothers, which aims to reduce their children's access and exposure to processed foods, such as HMR.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1617-1617
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• 2001

It is well known now that near infrared spectroscopy (NIRS) is a fast, no destructive, and inexpensive analytical technique that could be used to classify, identify, and authenticate a wide range of foods and food items. Therefore, the main aims of this study were to provide a new insight into the authentication of five strawberry (Fragaria x ananassa) varieties and to correlate them with geographical zones and the propagating methods used. Three weeks plants of five different strawberry varieties (F. x ananassa Duch. cv Camarosa, Seascape, Chandler, F. Chiloensis, and F. Virginiana) were cultivated in vitro first and then transferred to pots with special soil, and grown in a greenhouse at CINVESTAV, all varieties were acquired from California (USA). After 18 months, ten leaves from each variety were collected. Transmission spectra from each leave were recorded over a range of 10, 000-4, 000 cm$-^{1}$, 32 scans of each strawberry leave were collected using a resolution of 4 cm$-^{1}$ with a Paragon IdentiCheck FT-NIR System Spectrometer. Triplicates of each strawberry leave were used. All spectra were analyzed using principal component analysis (PCA) and soft independent modeling class analogy (SIMCA). The optimum number of components to be used in the regression was automatically determined by the software. Camarosa was the only variety grown from the same shoot but propagated by a different method (direct or in vitro). Five different classes (varieties) or clusters were observed among samples, however, larger inter class distances were presented by the two wildtype samples (F. Chiloensis and F. Virginiana). Camarosa direct and Camarosa in vitro displayed a small overlapping region between them. On the other hand, Seascape variety presented the smallest rejection percentage among all varieties (more similarities with the rest of the samples). Therefore, it can be concluded that the application of NIRS technique allowed the authentication of all strawberry varieties and geographical origin as well. It was also possible to form subclasses of the same materials. The results presented here demonstrate that NIRS is a very powerful and promising analytical tool since all materials were authenticated and classified based on their variety, origin, and treatment. This is of a tremendous relevance since the variety and origin of a plant material can be established even before it gives its typical fruit or flower.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.1
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• pp.481-487
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• 2013

Following breast cancer diagnosis, women often attempt to modify their lifestyles to improve their health and prevent recurrence. These behavioral changes typically involve diet and physical activity modification. The aim of this study was to determine association between healthy eating habits and physical activity with quality of life among Iranian breast cancer survivors. A total of 100 Iranian women, aged between 32 to 61 years were recruited to participate in this cross-sectional study. Eating practices were evaluated by a validated questionnaire modified from the Women's Healthy Eating and Living (WHEL) study. Physical activity was assessed using the International Physical Activity Questionnaire (IPAQ). A standardized questionnaire by the European Organization of Research and Treatment of Cancer Quality of Life and its breast cancer module (EORTC QLQ-C30/+BR-23) were applied to determine quality of life. Approximately 29% of the cancer survivors were categorized as having healthy eating practices, 34% had moderate eating practices and 37% had poor eating practices based on nutrition guidelines. The study found positive changes in the decreased intake of fast foods (90%), red meat (70%) and increased intake of fruits (85%) and vegetables (78%). Generally, breast cancer survivors with healthy eating practices had better global quality of life, social, emotional, cognitive and role functions. Results showed that only 12 women (12%) met the criteria for regular vigorous exercise, 22% had regular moderate-intensity exercise while the majority (65%) had low-intensity physical activity. Breast cancer survivors with higher level of physical activity had better emotional and cognitive functions. Healthy eating practices and physical activity can improve quality of life of cancer survivors. Health care professionals should promote good dietary habits and physical activity to improve survivor's health and quality of life.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.266-285
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• 2012

This study was conducted to investigate the dietary habits and nutritional knowledge of 5th and 6th graders and the teachers' perception of dietary life education at the elementary schools in Chuncheon area. The children who had breakfast and supper everyday accounted for 54.1% and 80.3% each. Children consumed 'breads or confectioneries'(42.6%) and 'fruits or juices'(39.3) as snacks. Only 57.4% of the children had balanced diet. Only 59% of the children answered correctly at the nutritional knowledge test, and only 75% had good dietary behaviors. About 78% of the teachers had the experiences of dietary life education, and they taught it in class(38.9%) or at school lunchtime(35.2%). The teachers answered that the major nutrition problems of elementary students were bad eating habits(37.7%) and too much ingestion of fast or instant foods(36.2%). They also answered that dietary life education was necessary(79.7%) and should be started more earlier(87.0%). Ironically, about 49% of the teachers answered that dietary life education should be taught by dietitians even if the teacher who spent most of the time with their students is the best person for dietary life education at school. It should be done in children's daily life, especially for elementary school students. Therefore, teachers should recognize the importance and the specialty of dietary life education at the elementary schools.

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.419-431
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• 2000

The purpose of this study was to investigate nutrient intake and food behavior according to the nutrition knowledge of middle school students residing in Seoul and Kyunggi-do, Korea. Anthropometric measurements and questionnaires, including 24-hr recall of dietary intake, were collected from 543 male and female middle school students. They were assigned to one of five groups according to their nutrition knowledge : very high group (VHG ; 90 - 100 score), high group (HG ; 80 - 90 score), normal group (NG ; 70 - 80 score), low group (LG ; 60 - 70 score) and very low group (VLG ; < 60 score), and comparisons were made. The mean age of the subjects was 13.7 years old. The mean height, weight, and BMI of male and female students were 161.9 cm, 52.6 kg and 20.2 kg/$m^2$, 157.0 cm, 50.4 kg, and 20.4 kg/$m^2$ respectively. Female students skip breakfast and dinner more frequently than male students do. Male students skipp lunch and eat fast foods more frequently than females do. Protein, calcium, vitamin B$_1$, vitamin B$_2$, niacin, vitamin C, fat, and animal protein intakes in females are shown to be related to their nutrition knowledge. Calcium, protein, animal protein, vitamin B$_2$and niacin intakes are significantly lower in the VLG than in the others. However, vitamin B$_1$and vitamin C intakes are significantly lower both in VHG and VLG. Fat intake in VHG is lowest. Nutrition knowledge of male students is correlated with mothers knowledge, nutrition attitude and nutritional status. On the other hand, in female students, nutrient consumption was lowest in subjects whose nutrition knowledge was highest and lowest. Therefore, nutrient consumption is affected by nutrition knowledge. However, in female students, possibly due to wrong information on diet or prejudice and outlook, nutrient consumption was low even when they scored high in nutrition knowledge. In conclusion, nutrition knowledge of male students is affected by the mothers nutritional knowledge and attitude. Therefore, nutrition education for mothers is very important. In male students, as their nutrition knowledge is low, their nutrient consumption is affect. These results indicate nutrition education and correct information for body image, balanced diet, regularity of meals and food selection for middle school students are required at both school and home.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1088-1096
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• 2006

The purpose of this study was to identify the service encounter blueprint by types of restaurants in order to manage moment of truth when customers who visit a restaurant encounter services. The service encounter blueprint gives an overall picture of the service provision to visualize an entire service process and its integrated structure. The blueprint is used for service process analysis technique. The random samples of 15 customers were observed by types of restaurants and the records were collected for three-days' observation. Interviews were performed by 3 managers, 3 service encounter employees, 3 cashiers, 3 cooks and 10 customers by types of restaurants. After drawing the first service blueprint, it was revised by the interview with the 3 managers and 6 service encounter employees. In this paper, restaurant service processes are reviewed and analyzed. By use of service blueprint, the processes are analyzed to find a fail point, customer wait, employee decision. As a result of making a blueprint of service encounter by types of restaurant, blueprints of fine-dining restaurants and family restaurants were similar, while fast-food restaurants showed a little difference. In particular, difference was indicated in a point where interaction of service encounter occurred. Difference was indicated depending on types of restaurants. Therefore, the efforts to improve this problem were needed. The blueprint is a map or flowchart (called a process chart in manufacturing) of all transactions constituting the service delivery process. The results showed that service encounter blueprint can be used to improve the service process in the restaurant's encounter.

• Korean Journal of Environment and Ecology
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• v.34 no.6
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• pp.551-557
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• 2020

This study surveyed the ecological characteristics of Ladislabia taczanowskii at Songcheon Stream from March to November 2019. The species inhabited upstream, where the riverbed structure was mostly covered with boulders and cobbles. The water depth was 31-148 cm, and the stream velocity was fast at 0.94±0.23 (0.51-1.39) m/sec. The gender ratio of females to males was 1 : 0.89. The age according to the total length frequency distribution indicated that the group with 38-70 mm below in total length was one year old, the group with 70-100 mm was two years old, the group with 100-120 mm was three years old, and the group over 120-128 mm was over four years old. The total length of sexually mature fishes was 70 mm for females and 75 mm or more for males. The spawning season was from May to August, and the water temperature was 15.5-20.1℃ during the period. The prosperous spawning season was from June to July, and the water temperature was 15.8-17.2℃ during the period. The spawning ground was where the riffle began in the pool, and its bottom was formed of sand and gravel. The width was about 150 cm, and the water depth was 20 to 50 cm. The average number of eggs in the ovaries was 821 (401-1,314) per matured female, and the matured eggs were yellowish and spherical with a mean diameter of 1.62±0.02 (1.43-2.01) mm. The live foods of L. taczanowskii Cyanophyta, Chlorophyta, Bacillariophyta, Ephemeroptera, and Diptera. The feeding habit of L. taczanowskii is omnivorous, but more than 90% of the stomach content was attached algae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.