• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.91-101
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• 2020

Objectives: The aim of this study was to investigate dietary intakes and nutritional status among Uganda primary school children from two selected schools in urban and rural areas. Methods: Data were collected from 350 pupils (6-14 years) in Mpigi district, Uganda. All participants were offered a school lunch meal (usually maize porridge and boiled beans). Dietary survey was conducted in October 2016. Data for dietary intake levels were collected by the 24-hour recall method with trained school staffs. The data were converted into nutrient intakes using the CAN-Pro 5.0 Program and compared with KDRIs to evaluate the nutritional status of the subjects. Diet quality indexes such as nutrient density, nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) and a diet diversity index such as diet diversity score (DDS) were calculated to evaluate nutritional status among subjects. Data were analyzed using SPSS statistical programs. Results: Results show that the intakes of most nutrients were significantly different by schools. The nutritional status of micro-nutrients was very low in both schools according to analysis of nutritional indexes such as NARs and INQs. Students from both schools should improve intakes of micro-nutrients related to child growth such as calcium, Vitamin B₆, zinc and folate. According to the analysis of dietary diversity, there was difference in dietary patterns by schools presumably due to their locations. Conclusions: This suggests that current meals could not provide adequate nutrients for the subjects and urgent nutrition interventions for school food services are needed to improve their nutritional well-being. New foods supplements based on local cuisine are also needed to ensure dietary diversity and sustainable development plans.

• The Journal of Pediatrics of Korean Medicine
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• v.24 no.2
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• pp.40-48
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• 2010

Objectives The purpose of this study is to get the basic information about the actual amount of consumption of the Health supplements and Herbal Medicines. Also, we investigated the consumption differences according to the regions. Methods 500 questionnaires were handed out to parents of elementary students in O O, Gyeonggi-do province, and 331 questionnaires were collected and evaluated for this study. Results Among the 331 students, 58.4% were female, and 41.6% were male. The percentages of the subjects consuming health supplements and herbal medicines were 67.4% and 59.2% respectively. The maximum period of taking the health supplements were from 1 month to 6 month (49.5%), and the maximum period of taking the herbal medicine was within one month (55.6%). The total cost of the health supplements was less than 100,000won (43.7%), which was the most common while herbal medicine cost was between 100,000won and 200,000won (40.6%). The most common age of consuming the health supplements and herbal medicine for the first time was six to ten years old (47.3%); the case of herbal medicine was one to six years old (64.0%). Most of people purchased health supplements from pharmacy (48.0%), and purchased the herbal medicine from the oriental medical clinic (61.8%). Among those people who purchased health supplements, they bought nutritional supplements (82.8%), red ginseng or ginseng products (43.4%), plum extract products (10.9%), and chlorella products (6.8%). The reason for consuming health supplements was to be healthier even though there is no ongoing illness (47.1%), which was the most common reason. The reason for consuming herbal medicine was to cure weakness (39.3%). For the responses about effectiveness after taking medications, people thought herbal medicine seemed to be more effective compare to health supplements (72.3%, 63% respectively). Only 1.4% of the subjects consuming the health supplements showed adverse effects while herbal medicine showed 4.6%. The most common adverse effects were 'general reaction' caused by the health supplements and dermatologic problems caused by the herbal medications. Conclusions Among 331 subjects, the percentage of consuming the health supplements (67.4%) was higher than the Herbal Medicine (59.2%). The total consuming cost of the herbal medications was higher than general health supplements. Also, the maximum period of consuming the health supplements was longer than herbal medications. Therefore, it is shown that herbal medications have no price competitiveness compare to health supplements. The age of using the herbal medicine for the first time was younger than the health supplements. Even though many people can purchase both health supplements and herbal medication from pharmacies and local oriental medical clinic, it is also shown that some people thought that the health supplements should be purchased from oriental medical hospital (13.9%). The most commonly taken forms of the health supplement was nutrition-supplying products, and the second common health supplements were ginseng and red ginseng. The health supplements were commonly consumed for preventing illness and for maintaining healthy life rather than for cure diseases. On the other hand, the herbal medicine was more commonly consumed to be taller or to treat diseases. More than half of the entire people replied as 'satisfied' for their purchase. Some adverse effects and general reaction were common with the subjects consuming health supplements while dermatological adverse reaction was common with the subjects consuming herbal medications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1032-1042
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• 2011

The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.153-166
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• 2016

The purpose of this study was to investigate consumers' perceptions on monosodium L-glutamate (MSG) in social media. Data were collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned MSG-use restaurant reviews, 'MSG-no added' products, its safety, and methods of reducing MSG in food. When TV shows on current affairs, newspaper, or TV news reported uses and side effects of MSG, search volume for MSG has increased in both PC and mobile search engines. Search volume has increased especially when TV shows on current affairs reported it. There are more periods with increased search volume for Mobile than PC. Also, it was mainly commented about safety of MSG, criticism of low-quality foods, abuse of MSG, and distrust of government below the news on the Yonhap news site. The label of MSG-no added products in market emphasized "MSG-free" even though it is allocated as an acceptable daily intake (ADI) not-specified by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). When consumers search for MSG (monosodium L-glutamate) or purchase food on market, they might perceive that 'MSG-no added' products are better. Competent authorities, offices of education and local government provide guidelines based on no added MSG principle and these policies might affect consumers' perceptions. TV program or news program could be a powerful and effective consumer communication channel about MSG through Mobile rather than PC. Therefore media including TV should report item on monosodium L-glutamate with responsibility and information based on scientific background for consumers to get reliable information.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.171-182
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• 2009

This study was performed to investigate socioeconomic factors relating to obesity and inadequate nutrient intake in women in low income families residing in Seoul. The subjects were 125 women (aged 41-87 y) recruited from the local health center for free health examination for low income families. The socioeconomic status such as educational level, income level, and housing condition were poor. For subjects aged less than 65 years, the prevalence of obesity was 44% based on BMI (${\geq}\;25\;kg/m^2$), 48% based on WHR (${\geq}\;0.85$), and 50% based on waist circumference (${\geq}\;80\;cm$) and for those more than 65 years, these were greater and 57%, 81%, and 79%, respectively. The main food sources of daily diet were vegetables, grains, and fruits. Energy and other nutrient intake was not adequate for all subjects and the inadequacy was more profound in the elderly, showing percentages of subjects whose intake was less than EAR were greater than 50% for all nutrients except for iron and below RI were also greater than 50% for all nutrients. The prevalence of obesity and nutrient inadequacy were not associated with socioeconomic status in subjects aged less than 65 years, however, obesity was associated with household income and nutrient inadequacy was related to education (vitamin A) and housing status (protein, phosphate, and iron) in the elderly. After adjustment for ages, in the elderly, OR for obesity (BMI ${\geq}$ 25, OR = 12.601; 95% CI = 2.338-67.911) and central obesity (WC ${\geq}$ 80 cm, OR = 4.778; 95% CI = 1.103-20.696) were greater in subjects who earned less than 500 thousand Won per month than who earned more. For inadequate nutrient intake, the OR for inadequate intake of Vitamin A (OR = 4.555; 95% CI = 1.491-13.914) was greater in subjects with no education than those educated. Subjects without her own house had greater risk for inadequate intake for protein (OR = 3.660; 95% CI = 1.118-11.981), phosphate (OR = 3.428; 95% CI = 1.157-10.158), and iron (OR = 3.765; 95% CI = 1.205-11.766) than subjects possessing her house. In elderly females in low income families, the socioeconomic status was associated with the risk for obesity (income level) and inadequate nutrient intake (education level and housing status). More attention on these groups should be given for prevention of obesity and inadequate nutrient intake.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.

• Journal of Life Science
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• v.31 no.6
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• pp.559-567
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• 2021

This study compared the nutritional characteristics and antioxidant effects of sea mustards sourced from five different areas (Barammaegi, Gultongmeori, Chanmulgae, Johongtaek, and Goraedeung) in Taejongdae, Youngdo, Busan. The contents of total flavonoids and phenols and fatty acid composition were measured. To evaluate their antioxidant effects, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays were used. Acetone/methylene chloride (A+M) extracts from all the sea mustards contained higher amounts of total flavonoids and phenols than methanol (MeOH) extracts. Among the sea mustards obtained from the different areas, the total flavonoid and total phenolic content of the A+M extract of the sea mustard from Gultongmeori was 1.44±0.04 mg/g and 1.72±0.06 mg/g, respectively. In terms of the fatty acid composition, the Gultongmeori sea mustard had higher percentages of total n-6, total n-3, eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) than the sea mustards from the other areas. The A+M extract of the sea mustard from Gultongmeori was more effective in terms of scavenging free radicals as compared with that of the other sea mustards, as assessed by the DPPH and ABTS assays (p<0.05). In a 120-minute reactive oxygen species (ROS) production assay, all the extracts tested decreased cellular ROS production induced by H₂O₂ compared to that produced by exposure to an extract-free control (p<0.05). The extracts from Barammaegi and Gultongmeori had a greater inhibitory effect on cellular ROS production. These results indicated that the antioxidant effects of sea mustards might be associated with a higher amount of flavonoids and phenols. This study suggests that food-processed products from sea mustard can be developed as functional foods for promoting health in the local population.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.82-89
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• 1983

In order to develop a commercial storage method of onions by irradiation combined with natural low temperature, two local varieties of onions, precocious species and late ripening, were stored at natural low temperature storage room ($450{\times}650{\times}250cmH.$; year-round temperature change, $2{\sim}17^{\circ}C$; R.H., $80{\sim}85%$) on batch scale following irradiation with optimum dose level. Precocious and late varieties were all sprouted after five to seven months storage, whereas $10{\sim}15$ Krad irradiated precocious variety was $2{\sim}4%$ sprouted after nine months storage, but sprouting was completly inhibited at the same dose for late variety. The extent of loss due to rot attack after ten months storage were $23{\sim}49%$ in both control and irradiated group of precocious variety but those of late variety were only $4{\sim}10%$. The weight loss of irradiated precocious variety after ten months storage was $13{\sim}16$, while that of late variety was $5.3{\sim}5.9%$ after nine months storage. The moisture content, during whole storage period, of two varieties were $90{\sim}93$ with negligible changes. The total sugar content differed little with varieties and doses immediatly after irradiation, but decreased by the elapse of storage period. 33.6% of its content was decreased in control and 12.5% in irradiated group but $20{\sim}26$ decreased in both control and irradiated group of late variety after nine months storage. No appreciable change was observed immediately after irradiation irrespective of variety and dose, but decreased slightly with storage. Ascorbic acid content of precocious variety was increased slightly with dose immediately after irradiation, but those of late variety decreased slightly. Ascorbic acid content were generally decreased during whole storage period. An economical preservation method of onions appliable to late variety, would be to irradiate onion bulbs at dost range of $10{\sim}15$ Krad followed by storage at natural low temperature storage room.