• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.1-4
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• 2006

Method of analyzing sodium alginate in foods was developed using high performance liquid chromatography (HPLC). HPLC conditions for sodium alginate were: column, MCI GEL $(8\;mm\;i.d{\times}300\;mm)$; mobile phase, deionized water; detector, refractive index detection (sensitivity = 16). Separation of sodium alginate was achieved within 15 min. Sodium alginate showed good linear relationship at 0.1-2.0% range. Correlation coefficient of calibration curve for sodium alginate exceeded 0.999, and detection limit was 0.005%. Recovery rate of sodium alginate in wheat flour dough was 106.67%. This method was successfully applied to analyses of cereals, saccharides, and ice cream, etc. Sodium alginate was detected in chocolate, noodles, and kelp at 0-44.8% range.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.186-196
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• 2013

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES). The 24-hour recall data for 2,939 subjects aged 19 years and over from the fourth KNHANES first year (2007) were used to extract the items included in the questionnaire. The FFQ items were developed by selection of major dishes based on the cumulative contribution rate, between-person variability based on the cumulative R2 of energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C) and the number of consumers of each dish. In addition, the FFQ items were revised with analysis of 24-hour recall data of the fourth KNHANES second and third year (2008, 2009). Finally, 112 items were included in the FFQ and grouped as follows: rice (5 items), noodles and dumplings (6), breads and rice cakes (8), soups and stews (12), soybeans, eggs, meat and fish (23), vegetables, seaweed and potatoes (27), milk and dairy products (4), fruits (13), beverages (5), snacks (6) and alcoholic beverages (3). The food items of FFQ accounted for an average of 87.0% of energy and 14 nutrient intakes and also accounted for 81.7% of the between-person variability. The frequency range of the FFQ items was classified into nine categories (never or seldom, once per month, 2-3 times per month, once per week, 2-4 times per week, 5-6 times per week, once per day, twice per day and three times per day) and the portion size was divided into three categories (small, medium and large). We expect that this developed dish-based FFQ could be used in assessment of longterm dietary intakes of Korean adults.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.31-39
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• 2018

Purpose: The aim of study was to determine the effects of carbohydrate, fat, protein, and fiber contents on glycemic responses in a single food item or meal. Methods: Glycemic responses were measured in 30 healthy young adults (17 males and 13 females) with various test foods, including rice, egg whites, bean sprouts, olive oil, noodles, prune, broccoli, Korean dishes, Western dishes, and salad dishes, etc. Test foods were designed to contain various carbohydrate, fat, protein, and fiber contents in single or mixed foods or dishes. After 12 hours of fasting, participants consumed test foods, and the glycemic response was measured for a subsequent 120 min (0, 15, 30, 60, 90, and 120 min). Three hundred and fifty three glycemic responses from 62 foods were collected. The incremental area under the curve (AUC) was calculated for each test food for each subject to examine glycemic responses. Statistical analysis was conducted to identify which macronutrient (carbohydrate, fat, protein and fiber) affected the AUC using a mixed model. Results: Carbohydrates (${\beta}=37.18$, p < 0.0001) significantly increased while fat (${\beta}=-32.70$, p = 0.0054) and fiber (${\beta}=-32.01$, p = 0.0486) significantly reduced the glycemic response. Conclusion: It can be concluded that the glycemic response of a meal can be modified depending on the fat and fiber contents of ingredient foods, even though carbohydrate content is maintained.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.76-84
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• 2015

This study aimed to investigate awareness of processed foods and chronic disease in high school students (male 94 and female 85) in the Yongin area. Awareness of chronic disease caused by excessive intake of processed foods was 83.0% and 91.8% in male and female students, and the most harmful processed food was instant noodles (34.1%). The most fearful chronic disease was cancer (25.5%) and obesity (25.5%) in males, whereas female answered obesity (34.1%). Awareness of synthetic preservatives was the most negative answer among food additives, and the most useful information was harmfulness of food additives. Percentages of correct answers towards cardiovascular disease-causing food components, including lipids, saturated fat, cholesterol, and trans fat, and dietary fiber for prevention of obesity were 57.0% and 54.2%, respectively. The percentage of correct answers towards developing hypertension by excessive intake of sodium was very low at 24.6%. Consequently, high school students generally showed a negative attitude towards processed foods without accurate information related to prevention or food components causing chronic disease, especially sodium. Thus, an appropriate program and persistent nutrition education are required for healthy food choices to prevent chronic disease among processed foods.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.278-278
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• 2022

Recently, the yield potential of high yield Tongil-type rice varieties has greatly increased, reaching 817kg/10a(Geumgang No.1). Moreover, in order to promote rice consumption and strengthen the competitiveness of the rice processing industry, the R&D of high yield Tongil-type rice varieties for each processing purpose, such as rice noodles, grain feed and industrial materials, has been continuously carried out. However, because Tongil-type rice varieties or lines are generally very vulnerable to cold damage, cold tolerance test can be said to be absolutely necessary to improve the cultivation safety. This study is the result of the seedling and field cold tolerance characteristic tests carried out in 2021 of high yield Tongil-type rice breeding lines. For the cold tolerance characteristic test of seedlings, total 303 high yield rice breeding lines for processing were treated in cold water of 13℃ and irrigation depth of 4cm for 10 days from the third-leaf age, then it was evaluated by comparing the degree of discoloration and withering with the checked varieties(Boramchan, Hanahreum No.2). Also, for the test of field, total 186 high yield rice breeding lines for processing were treated in cold water of 17℃ by keeping pouring day and night from 30 days after transplanting to ripening stage, then it was evaluated by comparing the degree of discoloration, delay of heading, shortening rate of stem length and percent of fertile grain etc. with the checked varieties. And the cold tolerance evaluative criteria were classified as strong(1~3), medium(4~6) and weak(7~9) in overall cold tolerance. (Seedling test) As for the degree of cold tolerance of the check variety, 'Boramchan' and 'Hanahreum No.2' showed a response of 'medium' and 'weak', respectively. However, there was no 'strong' line in the high yield rice breeding lines, 2 lines showed a 'medium' response, and 301 lines showed a 'weak' response. Therefore, except for a few lines(0.7%), most lines(99.3%) showed a 'weak' response. (Field test) In terms of the overall cold tolerance of the check variety, both 'Boramchan' and 'Hanahreum No.2' showed a 'medium' response. Similarly, there was no 'strong' line in the case of high yield rice breeding lines, 20 lines showed a 'medium' response, and 166 lines showed a 'weak' response. Therefore, except for some(10.8%) lines, most(89.2%) lines showed a 'weak' response. From the above results, we selected about 100 individuals with less seed shattering and degeneration of the ear tip, and with a relatively high percent of fertile grain, and are continuing to select lines with improved cold tolerance in the F4~F5 group in this year. As such, most of the Tongil-type rice varieties have poor cold tolerance and thus have low cultivation safety at low temperatures. However, it is important to select improved lines through generational progress because there are some lines that still have a certain level of cold tolerance among them.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.314-321
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• 2002

Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.