• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.203-209
• /
• 2005

This study was conducted to evaluate the ffeding value of dried fly larva (DFL), and the effects of dietary DFL on the performance of laying hens. Ninety laying hens of 43 weeks of age(ISA brown) were randomly allotted to 5dietary treatments (0, 2, 5, 10 and $15\%$ DFL), and fed one of the experimental diets for 8 weeks. The formulae of 5 experimental diets were modified to contain $18.8\%$ CP and 2,900 ME kcal/kg. There were 3 replicates per treatment, and 6 brids Per replicate. No significant difference was found in egg Production among dietary treatments. The egg weight was increased (p<0.05) in DFL treatments compared to the control. Also, the egg shell breaking strength was increased(p<0.05) in DFL treatments by $14\%$ compared to the control. The saturated fatty acid content in egg yolk was decreased by $16\%$, and that of unsaturated fatty acid increased by $7\%$ in DFL treatments. Therefore, it could be suggested that DFL supplementation could improve the egg Qualify by increasing the egg weight, egg shell strength, and unsaturated fatty acid content in egg yolk.

• Journal of Preventive Medicine and Public Health
• /
• v.30 no.4 s.59
• /
• pp.708-718
• /
• 1997

The author surveyed overall obesity indicies and factors concerned with obesity such as dietary intake, physical activity, stress and life style with the subject of doctors. The number of subjects was total 508 with 396 men and 112 women. They were subgrouped into surgical part, medical part and service and basic part by speciality. And also subgrouped into intern and resident, pay doctor, and practitioner by working type. The results were as follows. 1) Obesity indices: BMI of total doctor was $23.1{\pm}2.8$, and WHR was $0.87{\pm}0.08$ and overweight prevalence(BMI>25.0) was 23.6%. It was within normal limit but slightly over the Korean standard. The degree of obesity indices of subgroups by speciality was 'surgical part > medical part > service and basic part', and by working type was 'practitioner > pay doctor > intern and resident'. 2) Dietary intake and Physical activity: Average dietary intake was $2148{\pm}451kcal/day$. The degree of dietary intake by speciality was 'surgical part > medical part > service and basic part'. By working type it was 'practitioner > pay doctor > intern and resident'. Average physical activity was $29{\pm}5$ METs/day. The degree of physical activity also showed similiar pattern. But there was no significant difference among each groups. 3) Comparision between over-weight and non-over-weight group: The items that showed significant difference between two groups were dietary intake, skip breakfast, regular exercise, smoking, heavy drinking, chronic disease etc.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.546-551
• /
• 1993

Rice flour obtained by four different milling methods, Pin mill. Colloid mill, Micro mill, and Jet mill, were used to investigate physico-chemical properties and product. Crude fat, ash, and protein contents of rice flours between different milling methods were similar. Blue value, amylose content, and damaged starch which related to properties of rice flour were reduced in the order that of Jet mill, Micro mill, Colloid mill, and Pin mill. Water absorption index, water solubility index, and water retention capacity increased as damaged starch increased. Hardness of gel(15%) is the highest value for Pin mill. The finer granules (Jet mill) had lower gelatinization onset(To) and peak(Tp) than any other rice flours. Those result are simillar with amylogram properties. Enthalpy of gelatinization increased as damaged starch increased. Jet mill had the highest score (p<0.05) of overall test in sensory evaluation and good paste properties.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.1
• /
• pp.22-28
• /
• 2013

The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.

• Applied Biological Chemistry
• /
• v.43 no.1
• /
• pp.39-45
• /
• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.

• Korean Journal of Community Nutrition
• /
• v.3 no.5
• /
• pp.729-738
• /
• 1998

In order to investigate the types of enteral nutrition formulas currently used in hospitals and evaluate and categorize the commercially prepared enteral nutrition formulas formulas available in the domestic market, we asked dietitians working in 6 hospitals in Seoul to complete the questionnaire and obtained compositional characteristics of 12 commercially prepared enteral nutrition formulas. The average proportion of patients receiving the commercially prepared enteral nutrition formulas(60.6%) was greater than that of patients receiving the in-hospital preparations(31.9%). In the group of patients receiving the in-hospital prepared formulas, the enteral feeding was mainly administered orally, whereas, in the group of patients receiving the commercially prepared formulas, tube feeding was the primary route of formula administration. In both groups, however, a greater proportion of patients received the formulas as total replacements of their meals and for the purpose of dietary supplementation. On the basis of major criteria for evaluation of the commercially prepared enteral nutrition formulas, the 6 products out of the 9 nutritionally complete products formulated for the purpose of dietary supplementation were grouped into the same category(standard protein, caloric density of 1kcal/ml, and tube/oral), so they were considered therapeutically comparable. However, the remaining 3 products were different in protein content(high protein) or route of administration(tube only). Of the 3 nutritionally complete products formulated specifically for the purpose of dietary therapy, 2 products were formulated for patients with renal disease, and the one product was formulated for diabetic patients. Therefore, the data in this study showed that the commercially prepared enteral nutriton formulas became an important part of the enteral nutrition for hospitalized patients in Korea, but the domestic market has not yet generated a wide variety of the formulas, not providing many choices for clinicians to manage the diets for their patients. The results of this study would be helpful for clinicians in choosing appropriate products for their patients, for manufactures in developing new products, and for regulatory authorities to establish the regulation for the broad group of heterogeneous products that are marketed and will be developed as medical foods. In addition, the process of maintaining the categories for evaluation of the commercially prepared enteral nutrition formulas should be dynamic because new products may not reasonably fit any of the existing categories.

• Journal of Community Nutrition
• /
• v.4 no.1
• /
• pp.3-11
• /
• 2002

The purpose of this study is to evaluate the iron nutritional status by investigating dietary intake and analyzing the hematological iron status indices including serum transferrin receptor (sTfR) in 8 to 28 month old infants md young children taking supplementary foods. The nutrient intake of 60 healthy infants and young children from 8 to 24 months of age was investigated by means of a 24-hour recall method, and the subjects were divided into 2 groups (8- 12 months and 13-28 months) according to age. Venous blood samples from these groups were collected and measured for the following : hemoglobin(Hb), hematocrit(Hct) , mean corpuscular volume (MCV), mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration (MCHC), serum ferritin, serum iron, total iron binding capacity (TIBC), and sTfR. Anemia is defined as hemoglobin < 11g /dl , serum ferritin level < 10ng1m1 for iron deficiency , serum transferring receptor(sTfR) > 4.5mg / 1 for iron deficient erythropoiesis. Total daily calorie intake was 934.6 ${\pm}$ 284.5kcal (98.32% of RDA) on average. Average daily iron intake in infants aged 8 to 12 months was 8.92 ${\pm}$ 3.32mg. The mean daily iron intake in infants aged 13 to 28 months was 7.15 ${\pm}$ 3.35mg (90% of Recommended Dietary Allowance, RDA). Mean values for Hb, Hct sew ferritin and sTfR were 12.10 ${\pm}$ 0.77g141,36.02 ${\pm}$ 2.31%,20.91 ${\pm}$ 11.58ng/m1 and 3.78 ${\pm}$ 1.47mg /1, respectively. In the young children from 13 to 28 months of age, the prevalence of anemia was 5.6%. The prevalence of iron deficiency was 9.5% in those from 8 to 12 months of age, and 27.8% in those from 13 to 28 months of age. The prevalence of iron deficient erythropoiesis was 16.7% in infants aged 8 to 12 months and 44.4% in those aged 13 to 28 months. The prevalence of both serum ferritin level < 10ng/m1 sTfR > 4.5mg/1 was 22% in the young children aged 13 to 28 months. The measureand ment of sTfR may be a promising new tool in diagnosis of iron deficiency in early childhood when the iron deficiency is prevalent. It seems appropriate to emphasize nutritional education and evaluation to promote the iron nutritional status of infants and young children.

• Korean Journal of Community Nutrition
• /
• v.2 no.4
• /
• pp.496-504
• /
• 1997

The purpose of this study was to investigate the dietary intake, obesity index and psychosocial factors influencing obesity among 200 high school girls in Seoul. The Social Cognitive Theory provided the Conceptual basis for this study. A cross-sectional survey was conducted to examine factors related to obesity, including self-efficacy for controlling overeating, social support for eating behavior, perception of body image and weight control, nutrition knowledge, and attitudes toward obesity. The data were analyzed using t-test and multiple logistic regression. The results of this study are as follows : 1) The mean age of the girls was 16.4 years, and the rate of overweight and obesity(measured by obesity index) was 27.0$\%$. 2) The mean energy intake of subjects was 1832.3$\pm$384.0kcal. The energy derived from carbohydrates, proteins and fats was 62.7$\%$, 13.8$\%$, and 23.5$\%$, respectively. There was no significant difference between the obese and the comparison group in energy intake. 3) The result of multivariate analysis indicated that obesity had a significant relation to the perception of ideal body image, social support for eating behavior, and self-efficacy for controlling overeating(p〈0.01). As subjects preferred thinner body images(OR=0.39) and received less social support(OR=0.93), the odds of being classified as obese increased. The odds of being obese were also associated with self-efficacy, however, the relation was not strong(OR=1.04). 4) Specific social support was related to obesity among adolescent girls. As subjects received more support from family member, the odds of being obese decreased. The emotional support as well as family member's positive nutrition behavior plays a significant role. In addition, instrumental support from friends was associated with obesity. With repect to self-efficacy, the odds of being obese were increased as subjects felt less confident in controlling overeating when tempting food was placed in front of them or after an argument. In contrast, the obese group felt more confident in controlling overeating for the rest of the specific situations examined. These findings suggest that educational interventions for weight control should incorporate strategies to help participants realize their degree of obesity, to reduce the discrepancy between current and ideal body image, to elicit and maintain social support from friends and family, and to increase the self-efficacy for changing eating behaviors. (Korean J Community Nutrition 2(4) : 496-504, 1997)

• Korean Journal of Community Nutrition
• /
• v.6 no.5
• /
• pp.726-733
• /
• 2001

This study was designed to investigate the effect of iron supplementation on the iron nutritional status and anemia of high school girls in Korea. One hundred thirty-five female students residing in Ulian metropolitan city in Korea diagnosed as having anemia or iron deficiency participated in this study. One or two tablets of iron medicine(80-160 mg Fe as ferrous sulfate/day) were administered to all participants for 3 months. Subjects were evaluated with a questionaire, measurement of hematological indices before and after iron supplementation. The average height and weight of respondents were 161.62 $\pm$ 4.68 cm and 53.87 $\pm$ 6.10 kg, respectively. Daily intakes of energy were 1597.8 $\pm$ 302.35 kcal(76.0% RDA). Iron intakes were 13.72 $\pm$ 4.17 mg (76.3% of RDA) and calcium intakes were 580.74 $\pm$ 177.21(72.5% of RDA) before iron supp]ementation. At baseline, 63% of all participants had depleted store(serum ferritin 12 ug/ml and/or transferrin saturation(TS) < 14%). After iron supplementation, this proportion declined to 19.3%. 55.6% of subjects had 12 ug/m1 of basal ferritin concentration before iron supplementation, and this proportion declined to 16.3% after iron supplementation. The basal hemoglobin(Hb) concentrations were 12.13 $\pm$ 1.01 g/dl and they increased to 12.79 $\pm$ 0.81 g/dl, which showed significant difference artier iron supplementation(p < 0.001). The basal ferritin and TS(%) were 13.24 $\pm$ 11.66 ng/ml, 18.42 $\pm$ 10.12% and they significantly increased to 32.95 $\pm$ 21.14 ng/ml, 33.53 $\pm$ 16.64%, respectively(p < 0.001). The basal total iron binding protein(TIBC) were 467.81 $\pm$ 97.24 ug/dl and they significantly decreased to 325.05 $\pm$ 48.89 ug/dl(p < 0.001) after iron supplementation. The number of tablets administered was positively correlated with serum iron(t = 0.553, p < 0.01), serum ferritin(t = 0.557, p < 0.01), TS(%)(t = 0.588, p < 0.01) and negatively correlated with TIBC(t= -0.409, p <0.01). The anemia symptoms such as ‘Shortening of breath when going upstairs(p < 0.01)’, ‘Tired out easily(p < 0.01)’, ‘Feeling blue(p < 0.001)’, ‘Decreased ability to concentrate(p < 0.01)’, and ‘Poor memory(p < 0.001)’improved significantly after iron supplementation. In this study, daily iron supplementations were efficacious in improving the iron status and anemic symptoms of female high school students. Regular check-ups and nutrition education for adolescents are necessary because of their vulnerability to iron deficiency. Further studies are needed to determine the minimum effective dose of iron and to examine the adverse effect of long-term iron supplementation.

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.39-44
• /
• 2008

This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.