• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.765-772
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• 2004

Cooking condition of Tarakjuk (milk-rice porridge) was established based on gelatinization temperature using differential scanning calorimetry (DSC) of roasted Ilpum rice flour, which has highest enzyme-resistant starch (RS) content. Effect of cooking temperature and time on DSC characteristics, crystallity with X ray diffractogram, RS content, in vitro starch digestibility (IVSD), amino acid composition, and in vitro protein digestibility (IVPD) of Tarakjuk were determined. Tarakjuk was cooked at 50, 56.5, 64, and $69^{\circ}C$ for various durations. Rice flour ingredient used was Ilpum, previously roasted at $185^{\circ}C$ for 25 min. Tarakjuk cooked at 50 and $56.5^{\circ}C$ showed two thermal transitions between $63.7-125.2^{\circ}C$ as determined by DSC, corresponding to endotherms of starch gelatinization $(63.7-73.8^{\circ}C)$ and melting of amylose-lipid complex (AM-lipid complex, $97.7-125.2^{\circ}C$), whereas that cooked at 64 and $69^{\circ}C$ showed only AM-lipid complex melting transition between $96.9-127.6^{\circ}C$. As cooking temperature increased, RS content of Tarakjuk decreased, whereas IVSD increased. Total amino acid content was between 11,558-15,601mg/100g, depending on cooking condition used. Compared with conventionally made control, contents of essential amino acids, such as lysine and tryptophane, were higher at 50 and $56.5^{\circ}C$, and IVPD showed higher increase. Results reveal degree of gelatinization in Tarakjuk with high RS content as well as low IVSD and high IVPD, which are important from physiological and nutritional point of view, can be produced by controlling cooking condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.849-858
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• 2007

This study was intended to collect the baseline information on health status, nutrient intakes and dietary self-efficacy according to the obesity levels of male workers. Nutrient intakes of 224 male workers were assessed by 24 hr recall method; also, dietary attitude and dietary self-efficacy were investigated by self-administerd questionnaires. Biochemical characteristics such as blood pressure (SBP, DBP), total cholesterol(TC), hemoglobin (Hb), blood glucose (BG), SGOT, SGPT and ${\gamma}-GTP$ were assessed. Subjects were divided into normal, overweight and obese groups by body mass index (BMI). The health status was analyzed as normal group, health concerned group and disease suspected group. Weight, percent ideal body weight (PIBW), BMI and body circumference (waist, hip) and waist-hip ratio were high in the order of obese group, overweight group and normal group. Body fat mass was high also in the order of obese, overweight and normal group. Blood pressure (SBP, DBP) was the highest in obese group. SGOT, SGPT, ${\gamma}-GTP$ were higher in the obese group than normal and overweight groups. It was Proven that the percentage of those evaluated as low nutrient intakes were 71% for Ca, 50.9% for Zn, 70.5% for vitamin B2, 56.3% for vitamin C and 81.3% for folic acid. The dietary attitude scores were high according to the dietary self-efficacy. The age was positively correlated with dietary attitude, and the dietary attitude was positively correlated with dietary self-efficacy and total energy intakes. Dietary attitude showed the greatest total causal effect in relation to dietary self-efficacy. The results of this study showed some health problems and nutritional problems, indicating the need for nutritional management for male workers.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.139-157
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• 2005

In rural area, as the source of family income is related with the agriculture works, the living condition of non-farming family used to be lower except some family groups with a little higher income. In order to find out the improvement in rural life, data about the health behavior and diet habits of non-farming family were observed. This study evaluated the health behavior and diet habits of non-farming families by comparing them with those of the farming families in rural area. The survey was made by trained interviewers and a total of 1,870 subjects from 9 provinces were questioned to collect the data through sampling probability proportional to size. The non-farming families were $29.6\%$ of the total and they were with no spouse($38\%$), low number of family members(2.86), and aged husband(66.8 years) or wife(58.5 years). $83.1\%$ of the non farming families were having breakfast however, $95.1\%$ of the farming families were doing it. And the number of side dishes in non farming families was low(1-2 kinds: $17.7\%$). Out of non farming families, $47.3\%$ took no nutritional supplements and out of the farming families it was 40.8 $\%$ With regard to having snacks, $22\%$ of non-farmers had snacks daily and it was greater than that of farmers($16.6\%$). But the ratio of non-snack taking of the non-farmers($29.6\%$) was higher than that of farmers($24.5\%$). The sorts of snacks also varied and for farmers it used to be fruit and noodles and for non-farmers it was bread and milk. Instant foods were often selected by $35.6\%$ of non-farmers. Dining out with a frequency of once per month was reported in $23.2\%$ of non-farming families, but $47.6\%$ of them did not dine out at all. In case of food production for family consumption, small portion of non-farmers cultivated pepper($13.3\%$), Korean cabbage ($16.2\%$), and sesame($6.2\%$) but almost all of the farmers cultivated such crops. However, non-farmers produced soybean sprouts($0.7\%$), soybean curd($0.2\%$), and eggs($7.2\%$) and it was compared with the fact that farmers produced soybean sprouts($9.7\%$), soybean curd ($4.6\%$), and eggs($5.1\%$). Non-farmers stocked the fermented foods: Doenjang ($57.8\%$), Kochujang ($56.1\%$), Kanjang ($53.6\%$), Kimchi ($77.9\%$) and Jangajji ($37.2\%$), and this ratios were smaller than those of farmers: Doenjang ($93.6\%$), Kochujang ($92.9\%$), Kanjang ($87.9\%$), Kimchi ($97.7\%$) and Jangajji ($66.7\%$). As to health behavior of the subjects, non-farmers had less medical examinations and bathing than farmers did. Non-farmers and their wives used public bath facilities more often and it may be due to the low condition of bathing facilities. And the ratio of daily alcohol consumption was $15\%$ and it was higher than that of the farmers. Most of the spouse of the farmers did not drink($78\%$), but the wives of the non-farmers were drinking more frequently. More farmers smoked than non-farmers and $45\%$ of male farmers were smokers.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.39-45
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• 2005

The aim of this study is to investigate the effects of hot water soluble extract from green tea on the components of serum and the liver and the antioxidative effects in accordance with the different protein types. For this purpose, four experimental groups were set up. As for the protein source casein, isolated soy protein was supplemented to the rats, together with hot water soluble extract from green tea. Four experimental groups kept eight Sprague-Dawley rats respectively. The CP group was supplemented with casein only, the CG group was supplemented with casein and hot water soluble extract from green tea, the ISP group was supplemented with isolated soy protein only, and the ISG group was supplemented with the isolated soy protein with hot water soluble extract from green tea. After 4 weeks of feeding with experimental diet, the levels of serum and liver lipid and antioxidant enzyme activity and TBARS in the liver were measured. The results are; 1. Weight gain and FER were higher in the casein group than in the isolated soy protein group in general. In the casein group, the weight gain and FER were reduced significantly when hot water soluble extract from green tea was supplemented (P < 0.05). There was no significant difference in feed intake. 2. In general, total cholesterol and LDL-cholesterol in the serum were higher in the casein group than in the isolated soy protein group, however just the concentration of LDL-cholesterol in the casein group was significantly lower when the hot water soluble extract from green tea was supplemented (P < 0.05). 3. Triglycerides in the liver were higher in the casein group than in the isolated soy protein group general, however when hot water soluble extract from green teas was supplemented only in the isolated soy protein group, the content of triglyceride in liver was significantly lower (P < 0.05). 4. There was no significant difference in antioxidant enzyme activity in the liver in all the groups, however the content of TBARS was low only in the casein group when hot water soluble extract from green tea was supplemented (P < 0.05).

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.98-110
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• 2017

Purpose: The purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean adults as well as the relationships among quartile of potassium intake level and blood pressure, blood biochemical index. Methods: This study was conducted using the Korea National Health and Nutrition Examination Survey, 2007~2010. The total number of subjects was 20,291. All analyses were conducted using a survey weighting to account for the complex survey design. Results: Overall average intakes of potassium were 2,934.7, 3,070.6, 3,078.1, and 3,232.0 mg/day, and they significantly increased by year in Korean adults. The average dietary potassium intake was close to adequate intake (AI), whereas that of women was considerably lower than the AI. The Na/K intake molar ratio in males (2.89~3.23) was higher than in females (2.62~2.95). The major food groups contributing to potassium intake were vegetables, cereals, and fruits/meats. The two major foods contributing to potassium intake were polished rice and cabbage kimchi. The rankings of food source were as follows; polished rice > cabbage kimchi > potato > oriental melon > sweet potato > seaweed > radish > apple > black soybean. In 50~64 year old females, systolic blood pressure (SBP) significantly decreased (p < 0.01) and HDL-cholesterol significantly increased (p < 0.05) as potassium intake increased. Triglyceride (TG) was significantly higher in the other quartile of potassium intake level than in the first quartile (p < 0.05). Conclusion: In conclusion, our study suggests the need for an appropriate set of dietary reference intakes according to caloric intake by sex and age groups and for development of eating patterns to increase potassium intake and decrease sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1120-1127
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• 2007

This study was designed to examine the effects of n-6 PUFA rich corn oil, n-3 PUFA rich perilla oil and their conjugated double bond derivatives on serum lipids status in rats. Experimental diets containing lard (control), corn oil (CO), perilla oil (PO), conjugated double bond derivatives of n-6 PUFA rich corn oil (TCO) and n-3 PUFA rich perilla oil (TPO) at the level of 10% (w/w) were fed to male Sprague Dawley rats for 4 weeks. TCO was found to have three derivatives of linoleic acid and TPO had five derivatives of linolenic acid by GC. Serum total cholesterol levels were significantly lower in the all experimental groups than in the control group, and particularly, the lowest in TCO and TPO groups. HDL-cholesterol concentrations were a little higher in the all experimental groups than in the control group, and TCO and TPO groups were not significantly different from CO and PO groups. Serum LDL, LDL-cholesterol, chylomicron and triglyceride concentrations were significantly lower in the all experimental groups than in the control group, remarkably lower in TCO group and particularly, the lowest in the TPO group. Serum free cholesterol and cholesteryl ester concentrations were lower in TCO and TPO groups than in CO and PO groups. From the above research, TCO and TPO groups were effective on the improvement of the lipid compositions in serum and particularly, TPO group was the most effective on the improvement of serum lipids.

• Journal of Nutrition and Health
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• v.54 no.1
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• pp.76-94
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• 2021

Purpose: This study was implemented to develop and validate a semi-quantitative food frequency questionnaire (SQ-FFQ) to assess the dietary intake of married migrant women in multicultural families. Methods: The SQ-FFQ consisting of 41 food items was selected based on the information of frequently consumed foods from the preliminary studies on dietary intake survey for married migrant women or a Korean Health and Nutrition Examination survey. Thirty-five subjects who visited the Multicultural Family Support Center in Seoul and Daejeon area completed their three-day diet records and SQ-FFQ 2 times. The reproducibility and relative validity of SQ-FFQ were assessed by comparing the 1st and 2nd SQ-FFQ and by comparison with the three-day diet records, respectively. Results: The reliability of SQ-FFQ, which was examined 1-2 weeks apart, showed no significant difference in the energy and macronutrient intake (carbohydrate, fat, protein), while the average intakes of vitamin A, riboflavin, calcium, and potassium were slightly higher in the 2nd than 1st SQ-FFQ. All correlation coefficients for the reliability for nutrients were statistically significant, ranging from 0.453 to 0.885. The mean intakes of energy, carbohydrate, vitamin C, thiamin, folate, vitamin B12, calcium, and sodium obtained from the SQ-FFQ were greater than those of the 3-day dietary records. The Spearman's correlation coefficient between the 2 methods was the highest for plant fat (r = 0.602; p < 0.001) and relatively higher for energy, carbohydrate, fat, and thiamin ranging from 0.512 to 0.599; and protein, riboflavin, niacin, folate ranging from 0.335 to 0.499, while no significant correlation was observed for vitamin A, C, calcium, iron, and sodium. Conclusion: The developed SQ-FFQ for married migrant women in multicultural families in this study appears to be useful for estimating the nutritional status, particularly energy, carbohydrates, fat, and vitamin B group.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.135-145
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• 2009

This study was performed to investigate added sugar intakes from processed food-snacks and participation behaviors of special event days sharing sweet foods among adolescents in Korea. Questionnaire survey (n = 959), dietary survey (n = 71) by food record method for 3 days, and snack survey (n = 230) for 3 days were carried out, and subjects were overlapped among three surveys. As a result, middle school students (MS) preferred milks and fermented milks while high school students (HS) preferred breads and fast foods as a snack (p < 0.01). MS and HS took snacks three to six times a week, and HS took snacks more frequently than MS (p < 0.05). Most subjects participated in special event days sharing sweet foods such as friend's birthday (68.4%), Peppro's day (61.5%) and Valentine's day (42.6%). As for merits of these events, MS said ‘they could get along with their friends' and ‘relieve stress', while HS said ‘they could enjoy their own events' and ‘confess their affection to whom they like' (p < 0.01). A group of cookies, biscuits, breads and, cakes was major source of added sugars followed by beverages, sweet jellies of red bean, chocolates and candies for subjects. For MS and HS, daily total added sugar intakes from whole processed food-snacks were $30.5{\pm}23.5g/d$ (3.0-137.9 g/d) and $31.7{\pm}23.2g/d$ (1.2-126.1 g/d), and ratios of daily total energy taken from added sugars of whole processed food-snacks in proportion to daily total energy taken from diet (energy percent of added sugars from snacks) were $6.3{\pm}4.7%$ (0.6-26.1%) and $6.3{\pm}4.4%$ (0.3-23.9%), respectively. These results showed that subjects frequently participated in special event days sharing sweet foods. In addition, energy percent of added sugars from snacks was more than the UL suggested by WHO/FAO for some subjects. Therefore, it is highly critical to monitor adolescents' sugar intakes on a long-term basis and to take nutritional management on their high sugar intakes.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.346-356
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• 2013

This study investigated the daily physical activity level, energy expenditure, energy balance, and body composition and their relationship with university students. The participants were 130 male students ($19.5{\pm}0.5$ yrs) and 139 female students ($19.5{\pm}0.3$ yrs) at a university in Chungnam province. Physical activity level was evaluated by an equation based on 24 hr-activity record and dietary nutrient intake was evaluated using the food record method during a three-day period consisting of two week days and one weekend. Body composition was measured using Inbody 430 (Biospace Co., Cheonan, Korea). As a result, mean body mass index (BMI) of subjects indicated that they had normal weight, however mean body fat ratio was $19.1{\pm}5.4%$ for males and $28.4{\pm}5.0%$ for females, indicating that they had higher than normal weight. Daily mean physical activity level was 1.55 for males and 1.47 for females, which was regarded as 'low active', respectively. Females had more light activity than males (p<0.01). Daily mean energy expenditure was $2,803.5{\pm}788.9$ kcal/d for males and $1,915.4{\pm}510.2$ kcal/d for females (p<0.001). Daily mean dietary energy intake was $2,327.0{\pm}562.5$ kcal/d for males and $1,802.1{\pm}523.6/d$ for females (p<0.001), and daily mean energy balance was $-476.5{\pm}955.9$ kcal/d for males and $-113.3{\pm}728.1$ kcal/d for females (p<0.01). Daily mean dietary intake of protein, vitamins, and minerals, except Ca, satisfied recommended nutrient intake. Daily energy expenditure was positively related to body weight (p<0.01), BMI (p<0.01), and fat free mass ratio (p<0.05), but was negatively related to body fat ratio (p<0.01). In conclusion, subjects had a negative energy balance and low physical activity. They had a normal weight by BMI but had a more fat than normal weight by body fat ratio. This appears to be related to their low physical activity. Thus, nutrition education should be provided for university students in order to increase their physical activity for maintenance of normal weight by body composition and health promotion.