• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.275-287
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• 1993

An ecological survey of food and nutrition was conducted in April and May, among 278 children, 6 to 12 years old, of the Youido elementary school, which offers no school lunch program, and is situated in Youido delta of Han River side of Seoul, known as the location of one of the socioeconomically high groups; Eighteen percent and 18.3% of subjects were proven to be overweight and obese, respectively. With regard to frequency of skipping breakfast, 28.4% of the subjects skipped breakfast often and 2.5% of subjects skipped breakfast every morning. Obese children showed good appetite and the time consumed for eating was shorter than those of normal or overweight children. Most serious anxiety among the mothers for those children was food habit of `eating rapidly' and `overeating'. Another striking observation was that 14.4% of the subjects ate only one side-dish with boiled rice, and such a pattern was more often found in the normal or slim group. Most of the subjects had their snacks after being back in home from school. Thirty-one percent of the children had snacks when they felt hungry, 69% had snacks for various reasons such as `habitually', `for unwinding', and `mother gives me snacks'. Thirty-eight percent of the boys and 19% of the girls had physical exercise everyday and overweight and obese children got exercise more frequently. But the time consumed for exercise was much more shorter than that of normal subjects. Most of the children liked fruits, meats, and biscuit, in contrast, lowest preferency was for vegetables, fermented fish products, and boiled rice mixed with other grains. Obese children experienced more kinds of food than normal or slim group. The study found that habits of overeating due to good appetite and eating rapidly were recognized as one of dominant reasons causing obesity among children. On the other hand, serious dietary problem of children of normal or slim group was eating less variety of food. Active nutrition education for both children and mothers will be recommended with joint participation of teachers.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.153-159
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• 2013

Lactic acid bacteria are microorganisms that are closely associated with human and/or animal environments, and are categorized as generally recognized as safe (GRAS) organisms due to their ubiquitous appearance in foods and their contribution to the healthy microflora of mucosal surfaces. This study was performed to isolate and identify lactic acid bacteria with antagonistic effects against food-borne pathogens. A total of 3,000 acid-producing bacteria were isolated from infant feces, cattle feces, goat feces, dog feces, pig feces, vaginal tracts, vegetables, fruits, Kimchi, Jeotgal, fermented sausages, raw milk, cheese, yogurt, Cheonggukjang, Meju, and Makgeolli cultured on MRS agar with 0.05% bromocresol purple. For the isolation of bacteriocin-producing bacteria, the diameter of the clear zone was measured on MRS agar plates. Twenty-six isolates exhibited strong antibacterial activity against indicator strains such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis. Lactic acid bacteria were identified as Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus acidophilus, Lactobacillus amylovorus, Lactobacillus curvatus, Lactobacillus plantarum, and Pediococcus acidilactici by 16S rDNA gene sequence analysis. The results of this study suggest that the isolates could be used as potential probiotic starters for functional food applications.

• Journal of the Korean Society of Food Culture
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• v.35 no.3
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• pp.241-255
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• 2020

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children's snack intake, food preferences, and parents' nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was 'Inducing a change in bad eating habits and behaviors', which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.

• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.475-482
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• 2014

This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of $1.0mg/m{\ell}$ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as $7.24{\mu}M$ and $8.52{\mu}M$ from FEE and EE, respectively. Prostaglandin $E_2$ ($PGE_2$) production from human fibroblast cell, CCD-986sk, was also estimated for $152pg/m{\ell}$ in addition of $1.0mg/m{\ell}$ of the FEE. The lowest production of both IL-6 and TNF-${\alpha}$ were $3.5pg/m{\ell}$ and $865.5pg/m{\ell}$, respectively in addition of $1.0mg/m{\ell}$ of the FEE, whereas $74.5pg/m{\ell}$ and $982.4pg/m{\ell}$ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.513-526
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• 2014

Objectives: This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women. Methods: Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program. Results: Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance. Conclusions: These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.303-310
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• 2002

An optimization for fermentation processes to make lactic acid juice with extracts from apples, carrots, celery, watercress, jujube and lycii (3 : 3 : 1 : 1/2 : 1 : 1/2) using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus cellobiosus isolated from Dongchimi had been investigated on the emphasis of composition of sugars and sodium chloride at various temperatures. The concentration of sugars less than 25% and salt less than 0.8% did not affect remarkably the cell growth of lactic acid bacteria and acid formation during fermentation. The fermenting juice showed increases in the population of lactic acid bacteria and acidity, and decreases in population of coliform bacteria and sugar concentration with high cultural temperature. At $25^{\circ}C$ viscous substance was not formed as it had at $15^{\circ}C$. The optimum composition, based on the sensory evaluation, was determined to be oligosaccharide and 0.2% for sodium chloride. It took 3 days to produce the most preferable juice of pH 3.62 at $25^{\circ}C$. At the optimal state the fermented juice showed viable cell counts (cfu/mL) of exponential numbers 8 for lactic acid bacteria and 4 for yeast. Coliform bacteria which had been $5.6{\times}10^2\;cfu/mL$ at the beginning of fermentation were not detected.

• Food Science and Preservation
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• v.21 no.2
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• pp.206-214
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• 2014

In this study, the characteristics of alcohol fermentation using Elaeagnus multiflora juice were studied under static fermentation condition in an effort to develop new types of functional wine. After 9 days of fermentation at $25^{\circ}C$, the pH, soluble solids, reducing sugar, viable cell numbers, and alcohol contents were shown to be 3.32~3.33, $7.8{\sim}9.0^{\circ}C$, 29.84~31.05 g/L, 7.26~8.73 cfu/mL, and 11.0%, respectively. The heat treated juice exhibited significantly higher antioxidant activity than untreated juice while the soluble phenolic and flavonoid contents became higher. Also, the fermented wine after the heat treated at $120^{\circ}C$ for 30 min contained free sugar such as fructose (0.42 g/L) and glucose (0.09 g/L), major organic acids such as lactic acid (7.32 g/L), malic acid (2.59 g/L), succinic acid (2.16 g/L), and oxalic acid (3.08 g/L), and major flavanols and phenolic acids such as catechin (99.45 mg/L), epicatechin (264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid (6.44 mg/L), and salicylic acid (60.53 mg/L). In addition, DPPH radical and ABTS radical scavenging activities and FRAP assay results were 70.47%,, 65.93%, and 1.254, respectively. These results suggest that it is possible to produced a new type of wine using Elaeagnus multiflora fruits.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.714-720
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• 2004

This survey was performed as a pilot of comprehensive survey of 18-month old infants which is an important period in pediatric dentistry. Through the oral examination of 154 infants of 18-month age, labored at Pusan National University Hospital and Ilsin Christian Hospital, and direct interview with their first caregivers (mother in most cases), we investigated into the state of their weaning and feeding, between-meal snacks, oral hygiene care, tooth eruption and dental caries and obtained the results as follows : 1. 73% of the infants had not yet weaned, and 82% of which were being milked during or before sleep without oral hygine care. 2. Snacks were taken in order of fruits, biscuits, cheese, bread and candies, and beverages in order of water, fermented milks, milk, sugared juice, fresh fruit juice. 61% of the infants ate snacks irregularly. 3. The toothbrush for infants was the most popular way of oral hygiene care. The mean age of initiation of tooth brushing was 13.8 months and the mean frequency was 1.6 times a day. 4. The incisors in all infants, the 1st molars in 86%, and canines in 66% were erupted. The average number of erupted teeth was 14.1. 5. The caries prevalence rate was 27.3% and 73% of total caries was observed in maxillary deciduous incisors. dmft index was 0.97. Through these results, it was concluded that a systematic education about weaning time, mode of snacking and the way of oral hygine care is required for the parents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.580-586
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• 2009

Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds. $L^*$, $a^*$, and $b^*$ values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter. $L^*$, $a^*$, and $b^*$ values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.527-532
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• 1998

This study was aimed at the development of the rice product by fermentation of saccharified rice solution with Bifidobacterium. To optimize the preparation of saccharified rice solution for Bifidobacterium fermentation, various pretreatment conditions were established. Grinding for 30seconds by an impact mill was more efficient than any other grinding schemes tested. The preheating before gelatinization showed a positive effect for efficient saccharification, and its optimal conditions were at $60^{\circ}C$ for 45 min. The optimum gelatinization conditions were at $100^{\circ}C$ for 40 min. The optimum levels of enzymes for saccharification of rice were 0.135 unit/g rice powder for ${\alpha}-amylase$ and 3.375 unit/g rice powder for glucoamylase, respectively. The physico-chemical properties of the fermented product by a fastidious Bifidobacterium showed a great potential for a functional rice product. However, an improvement on its flavor was required, which might be achieved by the addition of various fruits and vegetables.