• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.433-446
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• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• Safe Food
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• v.8 no.1
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• pp.30-35
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• 2013

• Nutrition Research and Practice
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• v.3 no.4
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• Textile Coloration and Finishing
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• v.7 no.3
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• pp.22-30
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• 1995

The effects of agents in padding liquor on the fixation of vinylsulfonyl reactive dye of ground color and on the resist-dischargeability in resist-discharge printing of cotton fabrics with reactive/reactive dyes were investigated. Alkalis, such as sodium bicarbonate, sodium carbonate, sodium acetate and trichloro sodium acetate, were used to fix the dye for ground color on cotton fabrics. Sodium bicarbonate and sodium carbonate showed a good fixation of the dye for ground color, but they were ineffective to the white and the colored resistdsichargeabilities, which were caused by the fast fixation of the dye for ground color before its reaction with resist agent in printing paste. Therefore these are not suitable for the agent to fix the dyes for ground color because they deteriorate the resist-dischargeability. In case of sodium acetate, as the fixation yield of the dye for ground color was remarkably low. and the white resistdischargeability was not good, it had better not be used for the agent to fix the dye for ground color. However, the addition of sodium trichloroacetate to padding liquor gave a very good fixation yield of ground color, and showed an excellent resist-dischargeability. The effects of acetic acid in padding liquor on the fixation of the dye for ground color and on the resist-dischargeability were studied in case of immediate printing of resist-discharge pastes after padding and drying and in cases of printing after 1∼3 day-storage of padded goods. By the addition of 2% of 48% acetic acid aqueous solution to padding liquor, the white and the colored resist-dischargeabilities were improved and the fixation of the dye for ground color was good without any troubles. Especially, when the padded goods were stored for 2 or 3 days and printed with resist-discharge printing pastes, its addition was very effective on the resist-dischargeability.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.

• Journal of Lipid and Atherosclerosis
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• v.7 no.2
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• pp.98-109
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• 2018

Objective: To examine the effects of sodium intake on the correlations between the saltsensitive gene ${\alpha}$-adducin 1 (ADD1) and inflammatory cytokines in Korean childhood obesity. Methods: A total of 2,070 students aged 8-9 years old participated in this study. The anthropometrics, serum biochemistry profile, inflammatory cytokines, and three-day dietary assessment were analyzed according to sex, obesity degree, and ADD1 polymorphism. Results: The obesity prevalence was higher in boys (15.6%) than in girls (11.9%). Boys also showed higher values in anthropometrics; lipid, glucose, and insulin profiles; total calorie intakes, as well as those of sodium and calcium compared with those of the girls. The more obese were boys and girls, the higher were the anthropometrics and the blood levels (total cholesterol, triglyceride, low-density lipoprotein cholesterol, fasting blood sugar, and insulin), but the lower was high-density lipoprotein cholesterol. The obese boys had significantly higher sodium and Na/K intakes, while the obese girls had higher visfatin level and Na/K intake. In addition, an increase in the risk factors for blood pressure and obesity in ADD1 variants was identified. Serum tumor necrosis $factor-{\alpha}$($TNF-{\alpha}$) significantly increased with increasing sodium intake in the ADD1 W allele carriers, regardless of sex. The presence of obesity with the ADD1 W allele induced inflammatory accelerators such as $TNF-{\alpha}$ or C-reactive protein(CRP) with higher sodium intake. Conclusion: Obese children with an ADD1w allele can experience a more complex form of obesity than non-obese when exposed to an obesity-inducing environment and need to be controlled sodium intake in the diet.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.112-117
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• 1979

By using the existing caustic refining system with a minimum modification and by using a combination of various emulsifiers(0.2 % sodium hexametaphosphate. 0.05 % sodium lauryl sulfate and 0.001 % dioctyl sodium sulfosuccinate), a new economical dewaxing process for sunflower seed oil was developed in order to reduce the cost of the dewaxing process. The results indicate that the waxes can be removed satisfactorily from the sunflower seed oil by emulsifying. batchwise or continuously, the oil with the aqueous surfactant solution, followed by centrifugation at ambient temperatures $(16{\sim}27^{\circ}C)$. Dewaxing loss for the batch process was satisfactory for both low wax-and high wax-crude oil, whereas dewaxing loss for the continuous process needs to be improved. The results indicate that initial level of wax content (low wax vs. high wax) did not affect the loss for batch process (0.82 % vs. 0.62 %), but affected the loss for continuous processes, regardless of the type of mixing mode (2.28 % and 5.68 % for low wax-and high wax-oil, respectively). It was also noted that the type of mixing mode (centactor vs. static mixer) for the continuous process affected the loss, regardless of the wax content (5.2 % and 2.8 % for contactor and static mixer, respectively).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.50-56
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• 2013

For accurate analysis of low molecular peptides using SELDI-TOF MS (surface enhanced laser desorption/ionization time of flight mass spectrometry), the optimized analytical conditions should be established for a specific biological sample. This study was conducted to optimize SELDI-TOF MS analytical conditions for profiling low molecular peptide below 10 kDa presented in sorghum seeds. Analytical conditions were as follows; (1) protein chips: CM10 (weak cation exchanger) and Q10 (strong anion exchanger), (2) dilution factors of binding buffer: 1/2, 1/5, 1/10, 1/20, 1/50, 1/100, and 1/200, (3) the stringency of Q10 binding buffer: 10 mM and 100 mM, and (4) protein extraction buffers: sodium borate, sodium borate + acetone, phenol, and TCA buffers. Optimum dilution factors were selected as 1/20 and 1/50 in both protein chips, CM10 and Q10. Low stringency of Q10 binding buffer (10mM) detected more peptide peaks than high stringency (100 mM). Selected protein extraction buffers of sorghum seed for SELDI-TOF MS analysis was the sodium borate buffer in the range of 2~10 kDa, while the phenol buffer was more suitable in the range of 10~20 kDa.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1014-1023
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• 2010

This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.139.1-139
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• 2003

Tissues from woody plant contain higher amount of phenolic compounds and polysaccharides, which give inhibitory effects on reverse transcriptase and/or Taq ploymerase. The common multiple-step protocols using several additives to inhibit polyphenoic compounds during nucleic acid extraction are time consuming and laborious. Sodium sulfite (Na$_2$SO$_3$) was used as inhibitor of polyphenolic oxidases in extraction buffer and compare it's effect between commercial RNA extraction kit and small-scale double-stranded RNA (dsRNA) extraction by RT-PCR. During nucleic acid extraction procedure, addition of 0.5％-1.5％ (w/v) sodium sulfite to Iysis buffer or STE buffer resulted in lighter color change than extracts without sodium sulfite and improve the RT-PCR detection. When commercial RNA extraction kit used, optimal concentration of sodium sulfite were variable according to the host plant. However, using dsRNA as RT-PCR template, 1.5％ sodium sulfite in STE buffer improves the detection of both viruses and unspecific amplifications were reduced significantly, Furthermore, when viruses existed at low titers in host plant, small-scale dsRNA extractions were very reliable.