• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.227-233
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• 2006

The effects of adding green tea powder(GTP) on the quality and storage characteristics of sikhe, Korean traditional sweet rice drink, were studied, The values of sweetness and pH of the sikhe with GTP were $18.40{\sim}18.50%\;and\;5.81{\sim}5.85$, respectively. The L and a values were decreased, but the b value was highly increased when the amounts of GTP were increased. Sensory evaluation showed that color and flavor of sikhe made of GTP were the highest among the treatments. However, sweetness of sikhe with GTP was lowered as the addition of GTP was increased. Sensory attributes such as taste, tenderness, aftertaste and overall acceptability were significantly higher in sikhe perpared with 2% GTP than those of control group(p<0.05). During the storage, pH of the sikhe with GTP was not significantly changed at the nineteenth day of storage, but pH of control group was markedly decreased. The L, a and b values showed no significant changes during storage.

• Korean Journal of Community Nutrition
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• v.3 no.5
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• pp.748-758
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• 1998

The Recommended Dietary Allowances(RDAs, Nutrient standards), dietary guidelines, and food guides, each define aspects for a healthy diet in different ways. The RDA and food guide for Koreans were first established in 1962 by the Food and Nutrition Committee of the Korea FAO Association. The committee released the RDA and suggested ways to intake the recommended nutrients. Every five years, the committee has added more data and released revisions. The latest edition of the RDA is the 6th revision. In the beginning, the concept of basic food groups was emphasized as basic data for planning means based on RDA. In the 5th revision, the basic food groups and dietary guideline for public health from the Ministry of Health and Welfairs(December, 1990) suggests that, 1) Eat a variety of foods with a recommended fat intake equaling or less than 20% of total calories ; 2) Maintain ideal body weight and prevent obesity ; 3) Eat foods low in salt. Salt intake should not exceed 10g ; 4) Do not drink too much ; 5) Eat regularly and enjoy meals. After these guidelines were established, the first nutritonal education efforts guidelines were developed in 1984. Despite broad possibilities for application, they had limited use, mainly as a nutritional assessment and food balance sheet preparation. They were not well utilized in public nutritional education and nutritonal policy through the media because of the weakness of the government's food and nutriton policy. Also a lack of administrative support and dietitians in the health department and administrative organizations was partly to blame. In regard to public health and nutrition status, life expectancy has increased 10 years since the 70's and the elderly population increased threefold in 1995 compared to 1960. The common causes of death in 1996 by 19 Chapters classification, were first disease of the circulatory system ; the second, neoplasms ; the third, external causes fo mortality ; the forth, diseases of the digestive system ; and the fifth, respiratory system diseases, In food intake, grain and complex starch intake has decreased while fruit and animal foods have considerably increased. Therefore, energy from carbohydrates has decreased while energy from protein and fat has increased. Energy intakes from protein, fat and carbohydrates were respectively 12.5, 7.2 and 80.3% in 1969 but 16.1, 19.1 and 64.8% in 1995. 62.9% of the householes had the fat energy less than 20%, while 37.1% had the fat energy above 20%. The only intakes of vitamin A and calcium were below RDA levles. Therefore, nationwide attention should be focused on public nutriton education and public activities with supplementation of the RDAs, according to the food guide and the dietary guideline.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.142-147
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• 2009

In this study, the selenium (Se) accumulations of soybean sprouts and mungbean sprouts treated with various concentrations of Se-solutions were evaluated, as part of a broader effort to produce Se-enriched variants of the plants. Four levels of sodium selenate ($Na_{2}SeO_{4}$)-dissolved solutions (i.e. 0, T0; 6, T1; 60, T2; and $600{\mu}g/mL$, T3) were prepared and sprayed onto the plants during cultivation. The effect of different spraying periods on Se accumulation was also assessed by watering plant groups once a day for periods of one, two, or three days. Se solution remaining on the surfaces of the plants was washed out by spraying with distilled water on the final day of cultivation. However, the increase of Se accumulation in the plants was found to depend on both Se-concentration and watering period, and the soybean sprouts were determined to accumulate Se more effectively than the mungbean sprouts. Additionally, with regard to Se accumulation in the plants, the period of application of Se solution was determined to be more important than the concentration of the Se solution applied. The averaged total levels of Se-enrichment in whole soybean sprouts at T0, T1, T2, and T3 were 0.26, 65.86, 179.62, and $525.12{\mu}g/dry$ matter (DM) g, respectively, and the relative equations relating Se enrichment in soybean sprouts (Y) against watering days (X) were Y=32.505X-36.17 (T1), Y=88.46X-92.04 (T2), and Y=251.11X-254.9(T3). The averaged total levels of Se-enrichment in the whole mungbean sprouts at T1, T2, and T3 group were 0.05, 3.64, and $101.43{\mu}g/DM$ g, respectively, and the relative equations relating Se enrichment (Y) to watering days (X) for mungbean sprouts were Y=1.67X-1.3467 at T1 and Y=48.035X-46.907 at T2. The results of this study suggest that soybean sprouts and mungbean sprouts enriched with bioavailable Se can be produced on a large scale by Se supplementation, allowing for the development of healthy functional foods such as Se-enriched mungbean sprout soups and salads, Se-enriched functional drink and food additives, and selenium tablets to promote health.

• Herbal Formula Science
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• v.12 no.2
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• pp.31-46
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• 2004

This report describes 61 studies related to the use of Semen Armeniacae Amarum main blended prescriptions from Donguibogam. The following conclusions were reached through investigations on the prescriptions that use Semen Armeniacae Amarum as a key ingredient. Semen Armeniacae Amarum blended prescriptions are utilized for 16 therapeutic purposes, for example, in symptoms of cough, excrements, wind, and pediatrics. In particular, 52.46% of the prescriptions appear in the chapter of cough, and 9.84% of those appear in the chapter of excrements. Prescriptions that utilize Semen Armeniacae Amarum as the main ingredient are used in the treatment of cough, asthma, lung disease, and constipation, and they are also used for treating 15 different types of diseases. Semen Armeniacae Amarum is used in pathogenic factors such as wind, wind with cold, and wind with moisture, in pathologies related to lung and digestive systems, and in those related to weakness, extravasated blood, and alcoholic drink-food. The actual amount of Semen Armeniacae Amarum blended has ranged at a wide variety of amounts from 5 pun to 5 don. 47.62% of the prescriptions used 1 don. When Semen Armeniacae Amarum is combined with base prescriptions such as Samyotang, Banhaenghwan, ljintang, etc and Herba Ephedrae, Rhizoma Pinelliae, and Pericarpium Citri Reticulatae, it ceases cough and asthma. In addition, when Semen Armeniacae Amarum is combined with Fructus Ponciri Seu Aurantii and Fructus Cannabis, it brings a relief in constipation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.839-846
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.347-357
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• 2016

Purpose: This study investigated bone mineral density and nutritional state according to consumption of milk in Korean postmenopausal women who drink coffee. Methods: Using the 2008~2009 Korean National Health & Nutrition Examination Survey data, a total of 1,373 postmenopausal females aged 50 yrs and over were analyzed after excluding those with diseases related to bone health. According to coffee and/or milk consumption, subjects were divided into four groups: coffee only, both coffee & milk, milk only, and none of the above. All data were processed after application of weighted values and adjustment of age, body mass index, physical activity, drinking, and smoking using a general linear model. For analysis of nutrient intake and bone density, data were additionally adjusted by total energy and calcium intake. Results: The coffee & milk group had more subjects younger than 65 yrs and higher education, urban residents, and higher income than any other group. The coffee only group showed somewhat similar characteristics as the none of the above group, which showed the highest percentage of subjects older than 65 and in a lower education and socio-economic state. Body weight, height, body mass index, and lean mass were the highest in coffee & milk group and lowest in the none of the above group. On the other hand, the milk only group showed the lowest values for body mass index and waist circumference, whereas percent body fat did not show any difference among the groups. The coffee and milk group showed the highest bone mineral density in the total femur and lumbar spine as well as the highest nutritional state and most food group intakes, followed by the milk only group, coffee only group, and none of the above group. In the assessment of osteoporosis based on T-score of bone mineral density, although not significant, the coffee and milk group and milk only group, which showed a better nutritional state, included more subjects with a normal bone density, whereas the none of the above group included more subjects with osteoporosis than any other group. Conclusion: Bone mineral density in postmenopausal women might not be affected by coffee drinking if their diets are accompanied by balanced food and nutrient intake including milk.

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.85-98
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• 2008

This study is to enforce to ready basic data of effective dental education program and no smoking and no drinking program for high school students who do smoking and drinking, executed investigation by own recording way using smoking and questionnaire consisted of actual conditions and caries prevention awareness and dental health knowledge degree of drinking to some man high school. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence. Result of this study is as following. 1. Mans high school students had more students who do not than a drinking student and main current received most soju. Third-year student appeared by thing which receive a lot of soju than 1 or 2 class student but different other difference was not seen by class. 2. Mans high school students had more students who do not than a smoking student and a student who smoke more than 3 years was the most. I can know was old since third-year student smokes than 1 or 2 class student. 3. It was not difference that keep in mind by drinking, smoking availability although there were many students who recognize that all of the on-time dental medical examination, sugar intake limitation, fluorine inclusion toothpaste, teeth fluorine application are seldom effective on caries prevention. 4. Recognized that right brushing is effective relatively on caries prevention. I was shown difference that recognized that righter brushing is effective on bad tooth courtesy call than a student who a student who do not smoke does, and keeps in mind according to smoking availability ($x^2$=6.78, p<0.05). 5. I knew best about question of 'A caries may not treat if is painless' among that question ask knowledge for a caries, and appeared by thing which do not know best about question of 'Know that method that supply fluorine in water'. 6. A student who do not drink general dental know-how for a caries was high knowledge degree for a caries than a drunk student but it was no difference that keep in mind by drinking availability. Also, a student who do not smoke by smoking availability was high knowledge degree for a caries than a done student but difference that keep in mind statistically was not seen. 7. It was no difference that keep in mind by drinking availability, but a student who do not smoke by smoking availability was high relation knowledge degree with food and a caries than a smoked student, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). 8. Awareness and synthetic estimation degree of knowledge degree a student who do not smoke than a smoked student mouth knowledge degree high, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). When see as result such as singularity, family, school, all social institutions may have to help by national business coming and try so that can become national business based on special know-how for development of effective and epoch-making education program as quickly as possible.