• Journal of Nutrition and Health
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• v.30 no.5
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• pp.520-528
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• 1997

This study was conducted to develop a food frequency questionnaire for an epidemiological study of dietary patterns and nutrient intake among Koeran American. A random sample of 101 Korean Americans between the ages of 17 and 71 residing in New York and New Jersey was interviewed by the method of 24-hour dietary recall. The foods Korean Americans consumed most frequently were rice (91% of the population), kimchee (81%), coffee(59%), bread(49%), apple(45%), bean sprouts (33%), milk (30%), dried anchovies (27%), eggs(27%), juice (26%), bulgogi, and soybean paste soup (24%, equally. The classification of food items standardized portion sizes were according to both Block's questionnaire and the standardized portion sizes by the Korean Nutrition Association. The value of this food frequency questionnaire is that it can accurately estimate dietary food patterns and nutrient intake among Korean Americans for epidemiological studies. It could also potentially be modified to study the relationship between specific diseases and food intake in the future.

• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.4
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• pp.684-691
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• 2008

Many operations have been carried out using the fluoride ion to prevent and reverse dental caries. It certainly encourages remineralization and also prevents dental caries. However, the remineralization developed by these means is superficial only leaving lower levels of demineralized lesion with a degree of porosity and incomplete mineralization. We must consider its toxic effects when it is ingested for overdose. The CPP-ACP paste is able to remineralize the incipient lesion and has no harmful effects when it is ingested, because it was made form casein which is from the protein of milk. The purpose of this article is to compare the remineralization effects between APF gel and the CPP-ACP paste. we applicated the APF gel and CPP-ACP paste on the artificial enamel carious lesion. After 14 days, we measured the surface microhardness and observed the remineralized lesion under polarized light microscope. The results were as follows : 1. The surface microhardness of group III was the highest, followed by group II, and I(p<0.05). 2. The surface microhardness of group III was significantly higher than those of group I, and II(p<0.05). 3. We could observe thin and irregular remineralization layer of group II, and regular and moderate remineralization layer of group III under polirized light microscope.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.219-230
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• 1999

The purpose of this study was to find out the common characteristics of eating behaviors of the long-lived elderly in order to offer the basic data for establishing dietary guidelines for a long and healthy life for the general population. The subjects were three-hundred elderly people over age 85 living in Kyungpook Sung-ju who have no problems in daily living. The general characteristics, nutrition knowledge and attitudes, meal patterns, and food preferences of the subjects were surveyed by individual intervies. The levels of the nutrition knowledge of the subjects were very low(average score ; 4.3) and the correlation coefficient between their nutrition knowledge and attitude score was also low(r=0.323, p=0.000). Most of the subjects(93%) had a regular meal pattern consuming three meals a day. The major staple food was rice mixed with other grains(75%) and the number of side dishes was mostly under four(99%). A majority(73%) had no habit of overeating and 51% of the subjects were taking snacks besides regular meals. Thirty one percent of the subjects had drinking habits and 80% of the drinking subjects had over 40 years of drinking history. The most common frequencies for intakes of various food groups were ; more than once a day(95%) for vegetables ; 2∼3 times a week(74%) for green and orange color vegetables ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2∼3 times a week(49%) for milk ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2-3 times a week(49%) for milk ; 2-3 times a week(85%) for seaweeds and 2-3 times a week(81%) for foods cooked with oil. The most preferred foods by the subjects were white rice(staple foods), soybean paste soup(soups), beef and eggs(meats and eggs), yellow croaker and hair tail(fish and shellfish), yoghurt(milk and milk products), all vegetables except carrot(vegetables), and watermelon(fruits). The popular food preparation methods included mixing with seasonings and the most preferred taste was sweet. The results showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity, and no overeating.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• Journal of Nutrition and Health
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• v.37 no.7
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• pp.550-556
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• 2004

Dietary pattern analysis is important complementary approach for identifying associations between diet and chronic disease. A case-control study was conducted in order to examine dietary patterns and the risk of colon cancer in Korea. Data were collected from both 137 cases with either colorectal cancer or large bowl adenomatous polyps and 134 controls regarding social-demographic characteristics and food intake using a semi-quantitative food frequency questionnaire. We conducted factor analysis and identified 6 major dietary patterns: 'Well-being diet' characterized by higher intakes of potatoes, yogurt, soybean paste and vegetables, 'Meat & fish', 'Milk & juice', 'Pork & alcohol', 'Rice & kimchi', and 'Coffee & cake'. We calculated factor scores for each participant and examined the associations between dietary patterns and colon cancer risk. After adjusting for potential confounders, there was a relative risk for colon cancer of 0.16 (95% confidence interval, 0.07 - 0.34) when comparing the highest with the lowest tertile of the 'Well-being' pattern. Significant trends of decreasing risk of colon cancer also emerged with the 'Milk & juice' (OR = 0.40, 95% CI = 0.20 - 0.79). In contrast, inverse associations of the risk were found for 'Pork & alcohol' (OR = 1.92, 95% CI = 0.93 - 3.97), 'Coffee & cake' (OR = 2.18, 95% CI = 1.07 - 4.46). For the 'Meat & fish' pattern, the decreased risk of colon cancer was observed in the second tertile, but not in the highest tertile when comparing to the lowest. The 'Rice & kimchi' pattern had a nonsignificant association with the risk. These data suggest that major dietary patterns derived from the FFQ associated with the risk of colon cancer in Korea. Since foods are not consumed in isolation, dietary pattern research in natural eating behavior may be useful for understanding dietary causes of colon cancer.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.47-52
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• 1973

The purpose of this study was to investigate the dietary intakes of preschool children in rural areas and to develop programs of nutrition education, offering the mothers an appropriate advice for the improvement of the dietary practices corresponding to the modernization of the agriculture. The daily food intakes of 118 preschool children, randomly selected from the farm household, were studied by means of three-day records during summer season of 1972. The results showed that the dietary intakes of food groups such as meats and fishes, beans and the products, milks and small fishes, fruits, fats and oils were below 50 per cent of the recommended level-especially in that of milk. Therefore, the diet was generally below the recommended dietary allowances for protein with good quality, fat, calcium, vitamin A, thiamine, reboflavin and ascorbic acid. The dietary data revealed that most of preschool children in rural areas consumed rice and barley, almost every day. Other foods eaten less frequently were soybean paste, gimchi, potatoes, flour, and summer squash. The use of cereals should be curtailed some what and the use of milks, fishes, poultry, meats and protein extenders should be increased.