• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.298-302
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• 2009

We investigated the anti-obesity effect of berberine in mice fed a high fat diet and focused on the analysis of adipogenesis in epdidymal adipose tissue. Male C57BL/6J mice were divided into three groups, which were fed either a normal diet (Nor), a high fat diet (HFD), or a high fat diet plus orally administered berberine (0.2 g /kg body weight) (HFD+B) for 8 weeks. Relative to mice in the HFD group, mice in the HFD+B group showed significant reductions in weight gain and adipose tissue weight. Serum triglyceride levels in mice from the HFD+B group were significantly lower than those of the HFD mice, as were the levels of serum insulin and leptin. An effect of berberine to reduce epididymal adipose mass was revealed by H&E staining. Berberine inhibited the high fat diet-induced increase in levels of the proteins CD36 and CCAAT/enhancer-binding protein $\alpha$ ($C/EBP{\alpha}$) observed in epididymal adipose tissues of mice from the HFD group. These results suggest that berberine has an anti-obesity effect in mice and that the effect is mediated by inhibition of adipogenesis.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.303-310
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• 2017

Kimchi cabbage is in demand all year, but there is an unbalance in its supply and demand due to climate reasons, requiring practical methods for extending storage without high cost. Therefore, this study aimed to assess available storage methods. 'Choongwang' Kimchi cabbages cultivated in Pyeongchang, Gangwon-do were on June 14 harvested and packed in plastic boxes. Control group was treated by loading four to five heads. Moisturized paper was applied as a liner inside the box to prevent dehumidification and damage to the cut root parts, and a small loading amount (three heads) was applied for better air circulation. Weight loss rates after 12 weeks of storage were 13.83% in the control group, 12.57% in the first group, and 13.38% in the second group. Trimming loss rates after 9 weeks of storage were 14.96% in the control group, 12.29% in the first group, and 12.55% in the second group. As a result of the sensory test, the control group lost its marketability after 6 weeks of storage, while the second group maintained it until 9 weeks and the first group maintained it until 12 weeks and scored higher than 6 points. Therefore, the tested methods were effective for extending the freshness of Kimchi.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.453-461
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• 2010

The purpose of this study was to evaluate nutrient and food intake status and dietary, quality according to obesity based on nutrient and food group intake, in female university students. Surveys were conducted using questionnaires and 3 days, dietary record in 360 female university students residing in Seoul. The subjects were divided into two groups by percent of body fat: an overweight group(percent of body fat more than 23%, n=249) and normal group(percent of body fat below 23%, n=111). The overweight group had a larger proportion of subjects who binged compared to the normal group. There was no significant difference in energy intake between the two groups. The densities of plant calcium and dietary fiber in the overweight group were significantly lower than those of the normal group. However, animal fat density was significantly higher in overweight subjects. The Korean's dietary diversity score(KDDS) of the overweight group was 4.65, and that of the normal group was 4.67, indicating no significant difference. There was no significant difference of DQI-I between the overweight group(50.8) and normal group(51.1). However, the macronutrient ratio score was significantly lower in the overweight group. These results indicate that overweight female college students may have improper dietary habits, and have lower overall balance aspect macronutrient ratios.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.232-237
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• 2006

Bacillus cereus group comprising B. cereus, B. thuringiensis, and B. mycoides was differentiated by polymerase chain reaction (PCR) and colony morphology. Prevalence of B. cereus group in rice and distribution of enterotoxin genes were determined as possible food poisoning agents. PCR using primers targeted for gyrB and cry genes could distinguish B. thuringiensis from B. cereus, and B. mycoides was differentiated by rhizoid morphological characteristics on nutrient agar. Among 136 rice and their processed products, prevalence of B. cereus group was 40%. B. cereus group consisted of 54 B. cereus, 11 B. thuringiensis, and 1 B. mycoides. Major isolates were B. cereus, with B. thuringiensis detected up to 10% among edible rice tested. Five enterotoxin genes, hbl, nhe, bceT, entFM, and cytK, were broadly distributed among B. cereus group, especially in B. cereus and B. thuringiensis. Prevalence of B. cereus group in rice and enterotoxin distribution suggest B. thuringiensis and B. cereus are toxigenic strain that should be controlled in rice and its products.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Korean Journal of Acupuncture
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• v.22 no.3
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• pp.1-15
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• 2005

Objectives: This research was performed to investigate the effect of invasive low level laser acupuncture therapy(LLLAT) at Yolgyol(LU7), Yogu(LR5) and Yolgyol+Yogu(LU7+LR5) on weight gain, food intake, food efficiency, lipid metabolism, atherogenic index, HTR(HDL-cholesterol to total cholesterol ratio) and liver function in hyperlipidemia rats. Methods : Experimental groups were divided into high fat diet group(Control group), high fat diet and LLLAT at LU7(LU7 group), high fat diet and LLLAT at LR5(LR5 group), LLLAT at LU7 and LR5(LU7+LR5 group). Animals was treated by the LLLAT at 30mW-5min once a 2day during 5 weeks. Results: Body weight was decreased significantly in LU7+LR5 group when compared with control group. Food intake was increased significantly in LU7, LR5, LU7+LR5 group when compared with control group. Food efficiency was decreased significantly in LU7, LR5, LU7+LR5 group when compared with control group. In the lipid metabolism, total cholesterol and HDL-cholesterol was decreased significantly in LU7+LR5 group, LDL-cholesterol and phospholipids were decreased significantly in LR5, LU7+LR5 group, triglyceride and fee fatty acid were decreased significantly in LU7 group when compared with control group. Atherogenic index was decreased significantly in LU7, LR5, LU7+LR5 group when compared with control group. HTR was increased significantly in LU7 group when compared with conool group. In the liver function, the significance was not showed in AST and ALT, ALP was decreased significantly in LU7+LR5 group when compared with control group. Conclusions: LLLAT at LU7 and LR5 maybe can manage hyperlipidemia by controlling body weight, food intake, food efficiency ratio and lipid metabolism.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.86-100
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• 2015

The purpose of this study is to investigate how the food lifestyle of customers affects MSG usage at restaurants and to identify the moderating effects of customer attitude to food safety using a hierarchical regression analysis suggested by Baron & Kenny. The findings and implications can be summarized as follows. First, customers are classified into five groups: food-explore group, taste-oriented group, health-oriented, convenience-oriented group, and tradition-oriented group. Second, the convenience-oriented group has significant positive effects, and the health-oriented group and tradition-oriented group have significant negative effects on preference for MSG use at restaurants. Third, there is significant negative moderating effect of the convenience-oriented group and the tradition-oriented group between their food lifestyle and preference for MSG at restaurants.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.184-197
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• 2021

This study investigated the recognition and utilization status of food labeling and nutrition labeling, according to the body type recognition of university students. In a total of 351 subjects, the male subjects comprised of 25.8% belonging to the underweight awareness group, 46.3% normal weight awareness group, and 27.9% overweight awareness students. Among the female students, 29.2% belonged to the underweight awareness group, 36.6% were normal body weight, and 34.2% were the overweight group. When purchasing processed foods, the price (4.05 points), expiration date (4.03 points), and gross weight (3.88 points) were the most considered factors of the food labeling content (5 points) for all body shape recognition groups. The food labeling of canned foods was checked most by the underweight awareness group (p<0.05). For bread and snacks, the contents of food labeling were confirmed most by the normal weight awareness group and the overweight awareness group (p<0.001). For beverages, the normal weight awareness group checked more food labels (p<0.01). The underweight awareness group (55.2%) hardly checked the nutritional labeling, and 22.9% of these subjects did not check at all. Our results may provide the necessity to improve the incorrect eating habits of students, by evaluating differences between the cognitive body type and the actual body type by BMI.

• Bulletin of Food Technology
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• v.23 no.1
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• pp.2-14
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• 2010