• Korean journal of food and cookery science
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• v.7 no.2
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.216-223
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• 2001

The digestibility of organic matter (OM), crude protein (CP), ether extract and amino acids of a cassava root meal and rice bran diet, without (Basal) and with inclusion of fish meal (FM) or fresh (FSB) or ensiled (ESB) shrimp by-product in growing pigs (Large White$\times$Mong Cai) fitted with post-valve T-caecum (PVTC) cannulas was studied in a $4{\times}4$ change-over experiment. Significantly higher ileal digestibility of OM in the basal and FM diets and lower ileal digestibility of CP in the basal and ESB diets were found (p<0.05). Total tract digestibilities of OM and CP of diet ESB were lower (p<0.05) than in the other diets. The apparent ileal digestibilities of most amino acids were higher (p<0.05) in diets FM, FSB and ESB than in the basal diet. There was no difference (p>0.05) in the ileal digestibility of individual amino acids between diets FM, FSB and ESB, except for threonine, alanine and glycine. The estimated apparent ileal digestibility of individual amino acids in ensiled shrimp by-product was lower (p<0.05) than in fresh shrimp by-product and fish meal. In conclusion, as a result of the reduced daily intake of the diets containing shrimp by-products and lower ileal and total tract digestibility of both fresh and ensiled shrimp by-products complete replacement of fish meal cannot be recommended. The ensiled shrimp by-product was inferior nutritionally compared with fresh shrimp by-product. However, lower daily feed intakes of both the FSB and ESB diets suggest that the replacement should only be made partially, in order not to reduce the overall performance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.263-269
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• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

• 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.

• Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.449-454
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• 2014

The effects of food deprivation and feeding ratio on the growth, feed utilization and body composition of juvenile olive flounder Paralichthys olivaceus were investigated in 810 juvenile fish averaging 6.4 g in weight randomly distributed in 27 400-L flow-through tanks. A 3 [food deprivation: 8-week feeding without food deprivation (8W), 7-week feeding after 1-week food deprivation (7W) and 6-week feeding after 2-week food deprivation (6W)]${\time}3$ (feeding ratio: 100%, 95% and 90% of satiation, hereafter denoted by 100, 95 and 90, respectively) factorial design was applied. The weight gain of the fish was significantly affected by both food deprivation and feeding ratio. The weight gain of the fish under the 8W-100 treatment was higher than that of those under the 7W-95, 7W-90, 6W-100, 6W-95 and 6W-90 treatments, but did not differ from those of fish under the 8W-95, 8W-90 and 7W-100 treatments. The specific growth rate (SGR) and the feed intake of the fish were affected by both food deprivation and feeding ratio. However, the feed conversion ratio (FCR) was unaffected by both food deprivation and feeding ratio. The protein efficiency ratio (PER) was affected by the feeding ratio, but not by food deprivation. The protein retention (PR) was affected by food deprivation, but not by feeding ratio. Juvenile olive flounder subjected to 1-week food deprivation at 100% satiation (7W-100 treatment) achieved full compensatory growth.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• Journal of Nutrition and Health
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• v.16 no.2
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• pp.97-106
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• 1983

For the purpose of implementing health and nutrition education for college women, we investigated changes in height, weight, and daily living schedule, as well as the relationship between energy intake and expenditure, and food and nutrients intake levels for the six years from 1977 to 1982. A special form of questionaires was prepared and distributed to well-trained subjects (total 213) in order to find out their general characteristics, daily living schedule and dietary intakes. The recovery of questionaires distributed to each subject was 90%. Then the quality of their living, energy balance, nutrient intake and food intake were evaluated and the F-test was used to test the statistical significances. It was found that : 1) The range of weights and heights of subjects were between 48-50 kg, 157-161cm respectively over the 6 year period. 2) In daily living schedule, that is, the average physiological activity time including sleeping ranged from 760 to 801 minutes. Free time decreased gradually, from 318 minutes per day in 1977 to 275 minutes in 1982. Average time for study and for house work was 196-280 minutes and 68 - 157 minutes respectively for 6 years, and study time was significantly varied in each year. 3) The energy intake of the subjects averaged 1762 Kcal, whereas the expended energy was 1892 Kcal. In the energy balance determined by the relationship between energy intake and expendituye, the ratio of subjects who maintained a negative energy balance gradually increased from 53% (1977) to 64%(1982). 4) The average nutrient intake was higher than the recommended dietary allowance except for calorie (1997 - 1982), calcium (1979) and iron (1979, 1980). The total calorie intake was composed of 59-63% carbohydrate, 19 - 24% fat and 15 - 18% protein Of the total protein intake the percentage of animal was 47 -51% for six years, showing acceptable nutritional status. 5) The average total food intake of the subjects increased from 1,080 g (1977) to 1,184g (1982), but this was not a significant difference. Cereal composed the highest proportion among the total food intakes, and rice intake was 58-78% of cereals. Cereal was followed in decreasing order by vegetables, dairy products, fruits, meat and fish products. The option available for the selection of cooking methods as well as the selection of food item was limited, so there were few changes over time.

• Journal of Nutrition and Health
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• v.31 no.4
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• pp.767-776
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• 1998

The purpose of this study was to determine the percentage of body fat by three different methods and to investigate the relationship between food preference and intake and percentage of body fat in female high school dancers. Height, weight , girth circumference, and near infrared body fat(%) on were measured 112 subjects BMI body fat (%) , girth circumference body fat (%) , and anthropometric indices were also calculated . Dietary data was collected by questionnaire. All data was analyzed by frequency, percentage, mean and standard deviation, correlation, and crosstabulation; analysis, The results are summarized as follows ; 1) Average age of the subjects was 16.5 height was 161.0cm, weight was 50.7kg , near infra-red body fat was 27.0% BMI body fat was 21.9% , and girth circumference body fat 20.9%. 2) Near infra-red body fat (%), BMI body fat(%) , BMI , Rohrer index , and % ideal weight showed the most significant correlations with upper arm girth. The differences in the height among subject physiques classified by body fat(%) were non-significant, but the differences in height by BMI, Rohrer index, and % ideal weight were significant. 3) The preference values of fatty foods such as meat, milk, and fish were shown to increase with the percentage of body fat, The subjects who had higher percentage of body fat preferred foods cooked in oil. In contrast, the students with higher percentage of body fat were thought to have lower food intake and between meals frequencies. It was shown in this study that higher preference values for animal fatty foods and foods containing more cooking oil induced significant increases in body fat and weight.

• Journal of Nutrition and Health
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• v.21 no.5
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• pp.333-347
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• 1988

The purpose of the present study was to investigate the relationship between nutrient status, and bone mineral state which influenced by aging process. The subjects were 196 people over 65 years old(male 72, female124). The present dietary intake was estimated by the 24-hr, recall method, and individual dietary history concerning consumption of meat, fish and dairy products was obtained by questionaires. The syndrome of senility including seniliy was evaluated according to "Cornell Medical Index". The five subjects who showed 'Good' grade in bone senility, and five subjects who showed 'Risk' and 'Danger' grade were selected and their spine and femur bone density was measured by "Dual Photon Absorptiometry". The bone density measurement showed that the subjects with 'Good' grade in bone senility had bone density above that of normal person, and their nutrient status were satisfactory, whereas the subjects with 'Risk' and 'Danger' grade in bone senility had severe osteoporotic pattern, and their nutrient status were very poor. The food consumption score showed that the subject with higher intake of meat rather than milk had good grade in bone senility (p<0.05). Therefore, past meats consumption can be considered to be a significant factor in the present bone status. The nutrient intakes appeared to be significant factors in bone status in male, whereas there was little effect of nutrients intakes in female. Therefore, the risk of osteoporosis can increase as syndrome of bone senility and nutrient intakes were worse, and its is possible to evaluate bone status and predict osteoporosis simply from informations concerning syndrome of bone senility and nutrient intakes in old population over 65.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.209-217
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• 2007

The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.