• Journal of Nutrition and Health
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• v.32 no.8
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• pp.935-945
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• 1999

The factors affecting bone mineral density (BMD) of 103 rural women aged 30 to 76 years were investigated. Data for food and nutrient intake was obtained by 24-hour recall method. BMD of lumbar spine(L1-L4), femoral neck, ward's triangle and trochanter was measured by XR-series x-ray bone densitometer. Serum was collected and analyzed for total Ca, P and ionized Ca (Ca++)content. Relationship between the factors and BMDs was analyzed by Pearson's correlation coefficient(r) and multiple regression analysis. The results are summarized as follows. 50% of the subjects under 50 years of age($\leq$49 yr group) and 86.4% of the subjects from 50 up($\geq$50yr group) were classified as osteopenia or osteoporosis. Mean body weight, height and BMI were 153.1cm, 59.1kg and 25.0kg/$m^2$ in $\leq$49 yr group and 151.9cm, 55.9kg, and 24.2kg/$m^2$ in $\geq$50 yr group. BMDs of lumbar spines and femurs ranged from 0.84 to 1.05g/$m^2$ and from 0.67 to 1.16g/$m^2$ in $\leq$49 yr group, and ranged from 0.67 to 0.85kg/$m^2$ and from 0.68 to 0.44g/$m^2$ in $\geq$50 yr group, respectively. On the whole, the BMDs were reduced to 83.8 to 94.2% of peck bone mass in $\leq$49 yr group and 55.2 to 78.9% of those in $\geq$50 yr group. Mean daily intake of Ca was much less than the Korean RDA, \67.2% in $\leq$49 yr group and 62.3% in $\geq$50 yr group. The average concentration of total Ca, P and Ca++ in serum were within normal range in both age group. Both age and height were significantly related with BMD in both age group but the relationship tended to be stronger in $\geq$50 yr group than in $\leq$49 yr group. Body weight was also a potent determinant of BMD only in 50 yr group. In $\leq$49 yr group, total food intake was positively related with BMDs of ward's triangle, L1 and L2 and intake of cereals and grain products, sugars and sweets, milk and dairy products was positively related with BMDs measured in this study. On the contrary, intake of eggs, oil and fats were positively related with a few BMDs in 50 yr group. The BMDs were positively affected by intake of energy, protein, carbohydrate, Ca, P and Fe in $\leq$49 yr group and those of protein, fat Ca, P, vitamin B1, vitamin B2 and vitamin C in $\geq$50 yr group. It was noteworthy that serum Ca++ concentration was positively related with BMDs of lumbar spine in boty age groups. According to multiple regression analysis, the four factors, age, body weight, height and BMI additionally accounted for 21% of the variance in BMD of trochanter in $\leq$49 yr group and only two factors, age and C a intake accounted for 38% of that of femoral neck in $\geq$50 yr group. Further investigation is necessary to make sure of the relations between BMD and serum Ca++ level.

• 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.

• Animal Bioscience
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• v.37 no.3
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• pp.522-535
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• 2024

Objective: Transition period is considered from 3 weeks prepartum to 3 weeks postpartum, characterized with dramatic events (endocrine, metabolic, and physiological) leading to occurrence of production diseases (negative energy balance/ketosis, milk fever etc). The objectives of our study were to analyze the periodic concentration of serum beta-hydroxy butyric acid (BHBA), glucose and oxidative markers along with identification, and validation of the putative markers of negative energy balance in buffaloes using in-silico and quantitative real time-polymerase chain reaction (qRT-PCR) assay. Methods: Out of 20 potential markers of ketosis identified by in-silico analysis, two were selected and analyzed by qRT-PCR technique (upregulated; acetyl serotonin o-methyl transferase like and down regulated; guanylate cyclase activator 1B). Additional two sets of genes (carnitine palmotyl transferase A; upregulated and Insulin growth factor; downregulated) that have a role of hepatic fatty acid oxidation to maintain energy demands via gluconeogenesis were also validated. Extracted cDNA (complementary deoxyribonucleic acid) from the blood of the buffaloes were used for validation of selected genes via qRTPCR. Concentrations of BHBA, glucose and oxidative stress markers were identified with their respective optimized protocols. Results: The analysis of qRT-PCR gave similar trends as shown by in-silico analysis throughout the transition period. Significant changes (p<0.05) in the levels of BHBA, glucose and oxidative stress markers throughout this period were observed. This study provides validation from in-silico and qRT-PCR assays for potential markers to be used for earliest diagnosis of negative energy balance in buffaloes. Conclusion: Apart from conventional diagnostic methods, this study improves the understanding of putative biomarkers at the molecular level which helps to unfold their role in normal immune function, fat synthesis/metabolism and oxidative stress pathways. Therefore, provides an opportunity to discover more accurate and sensitive diagnostic aids.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.457-465
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• 2009

The characteristics of Holstein colostrum according to the methods that were employed in processing it were analyzed in this study to improve its industrial utilization. Colostrum samples were collected from the dairy farm of the National Institute of Animal Science (NIAS). The milk fat, protein, lactose, and SNF contents of colostrum were 4.34, 6.99, 3.37, and 11.10%, respectively. The effects of spray drying, freeze drying, freezing, acidification, and inoculation of lactic-acid bacteria on the characteristics of colostrum were then compared. The freezing of colostrum was found to be proper for long-term storage in a farm. Freeze-dried colostrum powder could not meet the processing requirements and the component standards for animal products in terms of the total bacterial and coliform bacteria counts, but spray-dried colostrum powder could meet the microbiological requirements because of its bactericidal effect during the spray-dry treatment. The inoculation of lactic-acid bacteria showed a better inhibitory effect on coliform than the acidification treatment, but protein precipitation appeared because of the low pH and the high acidity. To estimate the effects of the processing methods employed on the IgG of colostrum, the IgG contents of the milk treated by long temperature long time (LTLT) ($65^{\circ}C$, 30 min), by inoculating the lactic acid bacteria starter, by spray drying, and by freeze drying were measured. The IgG contents of the colostrum were changed significantly by the processing treatment employed, from 53.98 mg/mLto 33.28, 34.82, 21.98, and 36.89 mg/mL, respectively.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.611-622
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• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.691-701
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• 2009

This study was conducted to evaluate the dietary quality of school-aged children from low-income families in comparison with those from higher income families. The socio-demographic and anthropometric data and one day 24-hour recall dietary intake data of 1,782 school-aged children were used for analysis from the data of 2001 National Health and Nutrition Survey. The children whose family had monthly household income 120% or lower than the 2001 Minimum Cost of Living were classified into Low Income Group (LIG), and the others were classified into Higher Income Group (HIG). The consumption levels of the food groups of the Korean Food Guide as well as the general nutritional status based on their weight and height, energy and nutrient intake were compared between LIG and HIG in elementary (n = 989), middle (n = 432), and high (n = 361) school-aged children, respectively. LIG tended to have lower weight, height, and BMI than HIG, but the difference was significant only in the weight and the BMI of the middle school-aged children. The energy intake of LIG didn't differ from that of HIG, but LIG consumed a higher percentage of energy from carbohydrate and a lower percentage of energy from fat than HIG. Some micronutrient intake was lower in LIG than HIG in case of the elementary and the middle school-aged children. The average numbers of servings of milk dairy products and fruits consumed by LIG were significantly lower than those consumed by HIG in the elementary and the middle school-aged children, and they were less than the respective recommended serving. The average number of servings of meat fish egg beans consumed by LIG was lower than that consumed by HIG in the middle and the high school-aged children, and it was also less than the recommended serving. The results suggested that the diet of children from low-income families should be intervened by strategies different from the other children in order to improve the consumption level of milk dairy products, fruits, and meat fish egg beans.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.648-660
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• 1997

The study was conducted to investigate children's attitudes toward food advertisement on children's television programs. A total of 868 subjects were selected from two KangNam and KangBook elementary schools (4, 5, 6th graders). First, it was reviewed food ads. On children's television program on 3 channels between 5∼7 pm from April to July in 1997. Among the total television commercials, 58% were food product ads.. Among the advertised food, the largest number of ads. was for beverages (21.6%) and the next was for cookies (19.7%), followes by sharbet and ice cream (19.5%), fast food (12.4%), cereal (5.5%) and milk and milk products (2.9%). This review revealed that the mostly advertised food are high in calorie, fat and sugar. Secondly, it was conducted a survey. The results of the survey were as follows: weekly average TV watching hours per child: 13.5. 50.8% of the children watched children's program on TV. 83.9% of the subjcts answered that they get their information about new food through TV ads.. 59.2% of children tried to buy the food advertised on TV program. The relationship between TV food ads. and health, 49.4% of the children answered that advertised food were not good for one's health. When we asked them to choose between advertised and non-advertised food, they preferred the advertised ones, such as cookies, beverages, fast food restaurants and cereals (p＜0.001). The results of this study suggest that children's purchasing and selecting of food were influenced by TV food advertisement. Therefore, education is needed which will help children's make responsible, informed consumers choices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.351-361
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• 2012

This study was carried out to compare the differences in dietary habits, food consumption patterns, nutrient intakes, and serum lipid levels according to kimchi consumption in college students. The anthropometric and biochemical parameters of blood samples from the subjects were investigated, as well as a kimchi frequency questionnaire, 24-hour food recall and dietary habits. The subjects were divided into two groups according to their kimchi consumption level based on the quantitative kimchi frequency questionnaire-kimchi consumption under 50 g group and kimchi consumption over 50 g group. As kimchi consumption increased, consumption of white rice (p<0.05) and noodles increased, whereas the consumption of confections decreased. The kimchi consumption over 50 g group was more likely to eat balance meals (p<0.05), and consume fruits and vegetables (p<0.05) than the other group. On the other hand, the kimchi consumption under 50 g group was more likely to consume milk than the kimchi consumption over 50 g group. The energy and sodium (p<0.05) intakes in the kimchi consumption over 50 g group were higher compared to the kimchi consumption under 50 g group. Kimchi consumption was positively correlated with HDL-cholesterol and negatively correlated with body fat, BMI, and blood glucose level. In addition, kimchi consumption was positively correlated with cereals, meats, and vegetables intakes, and negatively correlated with milk and dairy product intakes. However, there was no significant difference between the two groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.485-493
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• 2003

To assess trans fatty acids (tFAs) intake of middle school students in Busan, behavior of having meals and 3 day's food record were surveyed in 800 subjects. 35.3% of subjects responded to twice a day in frequency of snack intake. Preferred snack items were ice cream (68.6%) and milk (57.0%). Subjects of dining out preferred jajangmyon (54.6%), seasoned chicken (50.5%), fried chicken (35-3%) in order when dined out. Mean daily tFAs intake of subjects was 1.68$\pm$0.04 g. Mean daily intake level of girls was 1.89$\pm$0.06 g which was significantly higher than that of boys, 1.40 $\pm$ 0.05 g (p<0.001). Naturally derived tFAs intake was 1.04$\pm$0.03 g which corresponded to 62.1% of total tFAs intake per day and industrially derived tFAs intake was 0.64 $\pm$ 0.02 g, 37.9% of total tFAs intake per day. Calorie percentage of tFAs was 0.8% and fat percentage of tFAs was 3.16%. The level of tFAs intake showed a significant difference with monthly allowance (p<0.05) and frequency of snack intake (p<0.001) in girls, which was not the case in boys. The main sources of tFAs were milk and dairy products (34.3%), bakeries (18.3%), and fish and meat products (16.2%), in order. From above results, we can conclude that tFAs intake of middle school student is not as much as that of Western teenagers. However, exact estimation of tFAs intake requires database of tFAs in broad range of processed foods commonly consumed in Korea.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.867-876
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• 2005

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1-2 and 1-1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively. Coliforms were also detected 1-2 Log CFU/g in the ice cream with different flavors. Listeria inocua and Escherichia coli were detected from 3 commercial samples but Salmonella spp. was not detected using API kit. Gamma irradiation significantly reduced the level of the contaminated total aerobic bacteria, yeast and molds and coliform population in the ice creams. These results indicated that irradiation(5kGy or less) is effective to ensure safety of ice cream.