• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.155-165
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• 1999

The issue of health and nutritional wellbeing becomes one of the utmost concerns for the welfare of the elderly in a society of increased aging populations. This study was conducted to assess nutritional state and to identify possible dietary factors that might influence health and nutritional state of the free living elderly women. Two hundred sixty two elderly women, aged 60-90 who are actively participating in a continuing education program for the elderly in Seoul area, were interviewed using a dietary habit questionnaire and a 24-hour recall. Anthropometric measurements such as heights, weights, body mass index, and tricep skinfolds and dental status were significantly different between the two age groups, <75 and ${\geq}$ 75 years of age. Sixty eight percent of the subjects were using nutritional supplements regularly, in the descending order of vitamin-mineral supplements(40%), botanicals(27.6%), tonic drinks(16%), and health foods(13.2%). For hot beverages, our study subjects drank coffee (33.6%) and green tea (17.9%) frequently, followed by doongulae, job's tears, citron and kyulmyung tea. With regard to micronutrients, vitamin C intake was found to be lower in the group aged over 75 compared to that below 75 (p<0.05). Calcium intake was significantly higher among the elderly with good dental status followed by the groups with gingivitis, denture, and missed teeth with poor chewing abilities (p<0.05). The amount of personal spending money was found to be a significant contributing factor (p<0.05) to the energy and nutrient intake in an individual. The results of the present study can be applied to the identification of the possible factors that might intervene the aging process, to the planning of the nutrition education program, and to the development of health food products for the promotion of health and nutrition of the elderly women.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1585-1592
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• 2013

Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

• Environmental Engineering Research
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• v.24 no.4
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• pp.670-679
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• 2019

Lignin complexity molecule makes its biodegradation difficult during lignocellulosic wastes composting. So, the improvement of its biodegradation has usually been considered as an objective. This study aimed to determine the impact of Trametes trogii inoculation on organic matter and particularly on lignin and cellulose during green wastes co-composting with olive mill waste water sludge and coffee grounds. Three types of heaps (H1, H2 and H3) were investigated during 180 d. H3 and H2 were inoculated at the beginning of the process (t₀) and 120 d later (t₁₂₀), respectively while H1 was the control. Results showed the absence of pH stabilization in H3 during the first month. Also, in this period we observed a faster degradation of some easily available organic matter in H3 than in the other heaps. After 120 d, a better cellulose decomposition (25.28%) was noticed in H3 than in H1 and H2 (16%). Inoculation during the second fermentation phase induced supplementary lignin degradation in H2 with a percentage of 35% against 23 and 26% for H1 and H3, respectively. For all the runs, a Fourier Transform Infrared analysis showed aliphatic groups' decrease, OH groups' increase and lignin structural modification.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.289-301
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• 1999

The purpose of this study is to investigate the food habits and the dietary intake of female college students at day and night class in the Kyunggido area. The questionnaires were collected from 294 students(151 day class and 143 night class students) out of 350 in total. The results are as follows: Breakfast for day class students and breakfast and dinner of night class students were skipped more than 3 times a week. The main reason was short of time. In the behavior of food intake, the frequency of yellow-green vegetables, milk and seaweeds intake was low in all respondents. 18.4% of night class students ate out 3 times a day. In the kind of menu for eating out, Korean food was the most frequent. snack food the second, and fast food came last. 23.9% of students ate something 2 or 3 times a day between meals. The main reason for eating between meals was the desire to eat for day class students, and hunger for the night time students. Consumption of coffee was 0.76 cup a day Daily mean of calory intake was 1.394 kcal and the ratio of carbohydrate. protein lipid was 61:14:25. The intakes of iron and niacin of the day class students were higher than those of night class students. There was no significant difference in intake of other nutrients between day and night class students. Intake of calcium and iron did not reach 50% of Korean RDA.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.61-71
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• 2024

In this study, we analyzed chlorogenic acid indicator components in preparation for the additional listing of green coffee bean extract in the Health Functional Food Code and optimized caffeine for simultaneous analysis. We extracted chlorogenic acid and caffeine using 30% methanol, phosphoric acid solution, and acetonitrile-containing phosphoric acid and analyzed them at 330 and 280 nm, respectively, using liquid chromatography. Our analysis validation results yielded a correlation coefficient (R²) revealing a significance level of at least 0.999 within the linear quantitative range. The chlorogenic acid and caffeine detection and quantification limits were 0.5 and 0.2 ㎍/mL and 1.4, and 0.4 ㎍/mL, respectively. We confirmed that the precision and accuracy results were suitable using the AOAC validation guidelines. Finally, we developed a simultaneous chlorogenic acid and caffeine analysis approach. In addition, we confirmed that our analysis approach could simultaneously quantify chlorogenic acid and caffeine by examining the applicability of each formulation through prototypes and distribution products. In conclusion, the results of this study demonstrated that the standardized analysis would expectably increase chlorogenic acidcontaining health functional food quality control reliability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.523-532
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• 2004

The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.

• Journal of Broadcast Engineering
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• v.21 no.3
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• pp.425-435
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• 2016

In this paper, we propose a classification model by analyzing raw material images recorded using a color CCD camera to automatically classify good and defective agricultural products such as rice, coffee, and green tea, and raw materials. The current classifying agricultural products mainly depends on visual selection by skilled laborers. However, classification ability may drop owing to repeated labor for a long period of time. To resolve the problems of existing human dependant commercial products, we propose a vision based automatic raw material classification combining mean shift clustering and stepwise region merging algorithm. In this paper, the image is divided into N cluster regions by applying the mean-shift clustering algorithm to the foreground map image. Second, the representative regions among the N cluster regions are selected and stepwise region-merging method is applied to integrate similar cluster regions by comparing both color and positional proximity to neighboring regions. The merged raw material objects thereby are expressed in a 2D color distribution of RG, GB, and BR. Third, a threshold is used to detect good and defective products based on color distribution ellipse for merged material objects. From the results of carrying out an experiment with diverse raw material images using the proposed method, less artificial manipulation by the user is required compared to existing clustering and commercial methods, and classification accuracy on raw materials is improved.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.1-9
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• 1993

This study was carried on the preferences for food intake pattern of Korean industrial workers. The survey was conducted from Feb 17, to March 31, 1992 by questionnaires which was composed of 21 items. The subjects of this study were composed of 426 clerical workers, and 439 physical workers. The results were obtained as follows. 1. In the educational background, clerical workers was almost of highschool or collage graduates, and physical workers was almost of highschool graduates. Marginal food cost of per person for lunch a day was from 500 Won to 1,000 Won. They replied that amount of staple food and side dishes were appropriate, and the type of preferable foods was Korean style cooked rice. Also it was known that physical workers thought their nutritive condition more badly than that of clerical workers. So the physical workers considered their health very much when they had meal. It was represented that unbalanced diet, without diet and drinking alcohol effected badly to food intake and taste of food was the most important point in food intake. 2. Preferences for staple foods; Cooked rice was preferred the most by the subjects. Cooked rice with redbean was preferred by clerical workers and cooked rice with soybean was preferred by physical workers and cooked rice with soybean was preferred by physical workers. Also clerical and physical workers liked Kalkooksoo (hot noodle), Nangmyun (cold noodle), bread, vegetable bread and disliked Sphagetti, Ramyun (Instant noodle) in same rate. In the next, cooked rice covered with raw fish pieces (Sushi) was preferred by clerical workers and Mandu-kook was preferred by physical workers. Also they disliked Curriedrice and Hashrice in same pattern. 3. Preference for side-dishes; The Acceptances for side-dishes were high soybean paste soup (clerical workers:43.7%, physical workers:34.4%), Kim chi stew, fried potatoes, crab steaming (37.8%, 36.9%), broiled fish (34.6%, 33.9%), fried green pepper, Ham, Chinese cabbage Kim chi, and pickled garlic by clerical and physical workers all together. But in clerical workers, Wooghugi beef-rib tang, Deodeok muchim, spinach namul, beef jangjeorim, fried shrimp were shown to have high preference in physical workers, beef-rib tang, wild onion and shepherd's purses muchim, soybean sprout, fish jeorim, fried sweet potatoes were high preference. 4. Preference of Snacks; The preferences for snacks were high in strawberry (clerical:36.3%, physical:34.3%), milk (49.9%, 44.4%), waxy rice Doek (30.7%, 30.2%), coffee (40.1%, 38.9%) by two groups in same order.

• The Journal of Internal Korean Medicine
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• v.28 no.4
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• pp.741-750
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• 2007

Objective : This study investigated the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Methods : From October 2005 to March 2007, 379 acute stroke patients were included. Patients were hospitalized within 14 days after the onset of stroke at DongGuk University International Hospital, Kyungwon University In-cheon Oriental Medical Hospital or Department Cardiovascular and Neurologic Diseases (stroke center), Kyung Hee University Oriental hospital. We assessed the type of SC of acute stroke patients by Questionnaire for Sasang Constitution Classification II (QSCC II). We investigated general characteristics, stroke types, dietary preferences (meat, sea food, fast food, alcohol drinking, coffee and green tea drinking) and lifestyle (smoking, exercise) according to SC. Results : This study showed that out of the total patients, the proportion of So-yang to Tae-eum to So-eumwas equal to 2.6 to 2 to 1. Of note, this study showed a higher proportion in age of So-eum & weight of Tae-eum. The ratio of cerebral hemorrhage to cerebral infarction was 1 to 9. SVO, LAA, SUE are the 3 types of cerebral infarction classified by TOAST; SVO ranked the highest while SUE ranked the lowest in all constitutions. There were no significant differences between So-yang and Tae-eum in the aspect of the preference for meat, but the majority of So-eum displayed high preferences for seafood. In the aspect of alcohol drinking and smoking history, So-yang recorded significantly bigger proportion while So-eum & Tae-eum patients represented a bigger proportion than So-yangin the aspect of no exercise habits. Conclusion : According to the result above, we could observe the general disposition of various characteristic distributions according to SC of acute stroke patients. Also, we could observe a relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Further studies will be needed to better understand the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients.